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Name: Alton Brown Granola: Reloaded
Prep time: 10 min
Cook time: 2 h
Total time: 15 min
Ingredients: 2 3/4 cups old-fashioned rolled oats; 1 cup slivered almonds; 3/4 cup pecan halves, roughly chopped; 6 tablespoons light brown sugar; 6 tablespoons pumpkin seeds; 9 tablespoons unsweetened shredded coconut; 2 tablespoons flaxseed meal; 1/4 cup dark maple syrup; 2 tablespoons coconut oil, melted; 2 tablespoons grapeseed oil; 1/2 teaspoon kosher salt; 6 tablespoons dried cranberries, or other dried fruit (optional); 5 tablespoons dried blueberries, or other dried fruit (optional)

Alton Brown Granola: Reloaded

Hamdi Saidani — Fri, 28 Mar 2025 14:07:34 +0000

This delicious granola recipe from Alton Brown is a slow-baked, crunchy treat that’s perfect for easy breakfasts or healthy snacking. It’s packed with oats, nuts, and seeds, and sweetened with real maple syrup. You can swap in your favorite dried fruits or nuts, making it a flexible, pantry-friendly recipe that keeps well for weeks.

Recipe Ingredients:

2 3/4 cups old-fashioned rolled oats
1 cup slivered almonds
3/4 cup pecan halves, roughly chopped
6 tablespoons light brown sugar
6 tablespoons pumpkin seeds
9 tablespoons unsweetened shredded coconut
2 tablespoons flaxseed meal
1/4 cup dark maple syrup
2 tablespoons coconut oil, melted
2 tablespoons grapeseed oil
1/2 teaspoon kosher salt
6 tablespoons dried cranberries, or other dried fruit (optional)
5 tablespoons dried blueberries, or other dried fruit (optional)

How To Make Granola: Reloaded?

Preheat the oven: Set your oven to 120°C / 250°F and move the rack to the middle position.
Mix the dry ingredients: In a large bowl, combine the oats, almonds, pecans, brown sugar, pumpkin seeds, shredded coconut, and flaxseed meal.
Whisk the wet ingredients: In a separate smaller bowl, whisk together the maple syrup, melted coconut oil, grapeseed oil, and salt until well combined.
Combine everything: Pour the wet mixture over the dry ingredients and mix thoroughly—hands work best here to coat everything evenly.
Bake the granola: Spread the mixture evenly onto a half-sheet pan or large rimmed baking tray. Bake for 2 hours, stirring every 15 minutes so it browns evenly.
Cool it down: Once golden and crisp, transfer the granola back into the large bowl to cool completely.
Add fruit (optional): Stir in dried cranberries and blueberries once the granola is cool.

Recipe Tips:

Stir often while baking: Stirring every 15 minutes helps the granola bake evenly and keeps it from burning at the edges.
Use a rimmed baking tray: A tray with sides prevents spillage and makes stirring easier during baking.
Mix with your hands: Hands coat the oats and nuts more evenly with the syrup and oil than a spoon does.
Cool completely before adding dried fruit: Adding fruit too early makes it chewy and sticky from the heat.
Store in a dry place: Moisture can make granola go soft or stale—always store it in an airtight container.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover granola cool until it reaches room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 weeks to keep it extra fresh.
Freeze: Let the granola cool completely, then place it in a freezer-safe container or zip bag. Freeze for up to 3 months. Thaw at room temperature before serving—no reheating needed.

Nutrition Facts

Calories: 234
Total Fat: 15.0g
Saturated Fat: 4.1g
Cholesterol: 0mg
Sodium: 4mg
Potassium: 197mg
Total Carbohydrate: 23g
Dietary Fiber: 3.5g
Sugars: 13g
Protein: 4.8g

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Alton Brown Granola: Reloaded

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Breakfast Recipe Keys: A Alton Brown Granola: Reloaded

Difficulty:BeginnerPrep time: 10 minutesCook time:2 hours Total time:2 hours 10 minutesServings: 15 minutesCalories:234 kcal

Description

Ingredients

2 3/4 cups old-fashioned rolled oats
1 cup slivered almonds
3/4 cup pecan halves, roughly chopped
6 tablespoons light brown sugar
6 tablespoons pumpkin seeds
9 tablespoons unsweetened shredded coconut
2 tablespoons flaxseed meal
1/4 cup dark maple syrup
2 tablespoons coconut oil, melted
2 tablespoons grapeseed oil
1/2 teaspoon kosher salt
6 tablespoons dried cranberries, or other dried fruit (optional)
5 tablespoons dried blueberries, or other dried fruit (optional)

Instructions

Preheat the oven: Set your oven to 120°C / 250°F and move the rack to the middle position.
Mix the dry ingredients: In a large bowl, combine the oats, almonds, pecans, brown sugar, pumpkin seeds, shredded coconut, and flaxseed meal.
Whisk the wet ingredients: In a separate smaller bowl, whisk together the maple syrup, melted coconut oil, grapeseed oil, and salt until well combined.
Combine everything: Pour the wet mixture over the dry ingredients and mix thoroughly—hands work best here to coat everything evenly.
Bake the granola: Spread the mixture evenly onto a half-sheet pan or large rimmed baking tray. Bake for 2 hours, stirring every 15 minutes so it browns evenly.
Cool it down: Once golden and crisp, transfer the granola back into the large bowl to cool completely.
Add fruit (optional): Stir in dried cranberries and blueberries once the granola is cool.

Notes

Stir often while baking: Stirring every 15 minutes helps the granola bake evenly and keeps it from burning at the edges.
Use a rimmed baking tray: A tray with sides prevents spillage and makes stirring easier during baking.
Mix with your hands: Hands coat the oats and nuts more evenly with the syrup and oil than a spoon does.
Cool completely before adding dried fruit: Adding fruit too early makes it chewy and sticky from the heat.
Store in a dry place: Moisture can make granola go soft or stale—always store it in an airtight container.

Keywords:Alton Brown Granola: Reloaded

Alton Brown Macaroni Salad

Hamdi Saidani — Thu, 27 Feb 2025 15:23:34 +0000

This delicious and creamy macaroni salad by Alton Brown is the perfect side dish for picnics, barbecues, or quick lunches. It’s easy to make, packed with smoky ham, crunchy veggies, and a tangy, slightly sweet dressing. You can customize it with pantry staples, making it a versatile, crowd-pleasing favorite that tastes even better the next day!

Recipe Ingredients:

8 ounces dried elbow macaroni
2 tablespoons +1/2 teaspoon kosher salt, divided
1 teaspoon neutral oil
1 cup mayonnaise
1 teaspoon spicy brown mustard
2 tablespoons rice wine vinegar
3 tablespoons sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, plus extra for serving
1/3 cup finely diced sweet onion
1/3 cup finely diced green bell pepper
1/3 cup finely diced celery
4 ounces smoked ham, 1/4-inch dice
1/3 cup frozen peas
2 tablespoons chopped parsley
2 tablespoons chopped dill

How To Make Macaroni Salad?

Cook the pasta: In a 2-quart saucepan, combine the pasta with 1 tbsp salt and add enough cold water to cover it by ½ inch (1.25 cm) (about 710ml / 3 cups). Bring to a boil over medium-high heat, stirring frequently. Reduce the heat to medium and maintain a steady simmer. Cook until al dente, about 8-9 minutes, then drain in a colander.
Cool the pasta: Transfer the pasta to a large bowl and stir in 1 tsp neutral oil to prevent sticking. Set aside to cool.
Make the dressing: In a mixing bowl, whisk together mayonnaise, mustard, rice wine vinegar, sugar, onion powder, garlic powder, black pepper, and remaining salt until smooth.
Combine the ingredients: Stir in the onion, green bell pepper, celery, ham, and frozen peas until evenly distributed.
Mix and chill: Fold the cooled pasta into the dressing mixture along with the parsley and dill. Mix thoroughly until everything is well coated.
Refrigerate and serve: Cover and refrigerate for at least 2 hours (preferably overnight) before serving. Just before serving, grind some fresh black pepper on top for extra flavor.