Classic granola from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • macfadden on September 25, 2016

    Unlike the other reviewer, I did not like this recipe at all. I followed it exactly and found it bland, boring, and under-sweetened. It doesn't call for any spices or salt, and it could really use some. It was also unnecessarily complex. Other recipes that don't call for stirring the granola every five minutes in the oven turn out fine, as do ones that let it cook and cool on the same baking sheet rather than dirtying two. Also, I found the baking time to be way off. Mine needed an extra 10 minutes (75% more time than called for) to be done, and my oven usually runs hot.

  • sturlington on March 26, 2013

    Of all the granola recipes I have tried, this has been my favorite. The granola was golden brown, crunchy and slightly sweet, not at all charred or bitter, and easy to adapt. This could be my weekly recipe for granola.

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