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magazine quick omega three granola
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This bark recipe lands somewhere in between granola bars the snack and granola the cereal.
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Dried blueberries and plump dates partner with old-fashioned rolled oats and toasty nuts in this hearty granola created by Epicurious editor-in-chief Tanya Steel and her Real Foods for Healthy Kids coauthor Tracey Seaman. Sesame seeds lend extra crunch while pure maple syrup (cane syrup or honey are excellent substitutes) kisses the mix with sweetness. With milk or yogurt, this granola is an easy breakfast, but don’t limit yourself: it’s delightful sprinkled on pancakes or as a topping for ice cream.
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This granola is better than anything I have bought in a store (as homemade foods so often are), if that helps explain its boastful name! I use a mixture of nuts—everything from cashews, pecans, almonds, and peeled hazelnuts to walnuts. Pistachios, however, will burn quickly, so if you’re using them, add them at the end and let them bake for just a few minutes. This granola keeps for a long time in the refrigerator, so double the batch if you like. It makes a great gift, too! Serve it with milk or yogurt and fresh fruit.
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A combination of nut butter, dried fruit, and lots of seeds makes these chewy homemade granola bars downright irresistible. For a crispier bar, toast them in the oven after baking.
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Store-bought granola makes an instant crisp topping in this lickety-split version of the classic summer dessert.
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Store the granola in an airtight container at room temperature up to 1 week.
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Chock-full of grains, nuts, seeds, fruits, and natural sweeteners, granola is easy to prepare, and, when it’s homemade, it’s much lower in sugar and fat than store-bought varieties. This basic recipe can be easily adapted to create many different versions, including the three variations that follow. You can omit the nuts or the dried fruit, as desired. For a vegan option, simply omit the egg whites; the granola won’t be as crunchy but will still be delicious. Freeze granola in an airtight container for up to three months (it thaws quickly), or store at room temperature for up to two weeks.
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This triple threat dessert offers three distinct textures and flavors: A nutty, crumbly crust is filled with a dark chocolate pudding enriched with bittersweet chocolate, cocoa, and chocolate stout, then topped with a billowy bourbon whipped cream. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.
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I originally created this recipe for Bon Appétit magazine. With its deep undertones of coffee and chocolate, it is one of my favorites.
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"When we visit our daughter at Amherst College in Massachusetts, my husband and I stay at The Lord Jeffery Inn," says Caroline I. Cameron of Washington, D.C.."The granola at breakfast is terrific. I would be grateful if you could get the recipe from their chef so that I can surprise my husband by making the granola at home."
This granola can also be enjoyed as a snack with the addition of chocolate chips. You could sprinkle it over ice cream, too.
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A refreshing tiramisu-inspired granita, topped with whipped mascarpone and cocoa.
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Nutty, grain-free, sweet, or savory—we’ve got a granola pick for you.
Kate Kassin
Cooking
This recipe is proof that granola doesn’t need 1 million ingredients to be delicious.
Sarah Jampel
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We're talking granola that sticks together and stays together. Like Tom Cruise and Rita Wilson. Or something.
Claire Saffitz
Culture
Every month a mystery flavor of granola arrives on your doorstep. So novel! So delicious! So crunchy!
Ali Francis
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Food director Carla Lalli Music shares why she really loves these granola bars in her weekly newsletter.
Carla Lalli Music
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Way simpler than homemade streusel.
Mehreen Karim
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Carla shows us how to make nut-free granola.
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These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts, or sunflower seeds.
Read more: Our Best Gluten-Free Cookie Recipes
Read more: Our Best Gluten-Free Cookie Recipes
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This caffeinated, frozen treat couldn't be easier to make.
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Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.
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Granola can be whatever you want it to be. This granola is for the cereal lovers.
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The best pasta only has 3 ingredients.