I didn’t realize it until recently but I eat *a lot* of granola.
It came to my attention when my aunt emailed me and told me that she was going to make the lemon poppyseed granola I posted a few days ago. It got me thinking about all the granola I’ve made over the years. As it turns out, I’ve made a ton.
I’m all for buying overpriced granola at the grocery store (especially when it’s really good and local), but I’m an even bigger proponent of making it home. It’s easy, relatively quick, and it makes your house smell good (unless you burn it). Then you have breakfast for a week.
I’ve played around with different combinations over the years and I’ve tried other food bloggers’ recipes. I’ve included a power ranking below so you have the best recipes and I have a place where I can find them easily.
In other news, my colleague got me to fill out a March Madness bracket this morning, which was hilarious. I know nothing about sports and I have no idea which teams are good or not, but apparently I did an okay job filling out my bracket (according to the peanut gallery on Twitter that responded to this post).
I have two dollars riding on this experience so we’ll see what happens.
Without further ado, here are the granola power rankings:
1.) Tahini Orange Cacao Nib Granola – This recipe comes to you courtesy of The First Mess, one of my favorite food blogs. I love tahini, orange, and cacao nibs, and their combination in this granola is a symphony of flavors. I would highly recommend making it as breakfast or a weekly snack.
2.) Vegan Small Batch Granola – I tweaked a recipe from Joy the Baker (another popular blogger) to make this vegan small batch granola. This is the kind of granola that makes your whole house smell good. It’s also addictive.
3.) Cherry Cacao Nib Granola – I made this granola to imitate a version that I used to buy all the time when I lived in D.C. It came pretty close to the original. If you’re not a cacao nib fan, you can always swap them out for chocolate chips.
4.) Chocolate Tahini Granola – Can you tell I like tahini in granola? It’s as hearty as peanut butter or almond butter but it has a more unique flavor. This chocolate tahini granola is more like dessert than breakfast, but that’s okay. It can serve a double purpose.
5.) Lemon Poppyseed Granola – This is the recipe my aunt emailed me about recently. I told her to add more sugar if she likes her granola super sweet, because this version is more on the savory side. Either way, it’s a good base recipe and you can add more or less sweetener to taste. This granola is also the perfect addition to smoothies or smoothie bowls.
6.) Turmeric Maple Granola – Granola is kind of a year-round thing, but if there was winter granola, this would be it. It’s spicy, fragrant, and warming, as food should be when the days get short and cold.
7.) Chai Spiced Granola – This recipe comes to you from deep in the Allez Le Food archives. I made it in 2016 when I wanted a homemade topping for a smoothie bowl. It’s been a while but if I remember correctly, it’s very fragrant and crunchy. I like those qualities in granola.
8.) Chocolate Granola – So…this recipe is dessert. Let it happen. Embrace it. Make dessert breakfast. The only thing stopping you is yourself. The chocolate, sea salt, and cacao powder…I’m at a loss for words.
9.) Lemon Chia Granola – On the opposite end of the spectrum is this lemon chia granola, which is very light and only slightly sweet. I’d recommend it during the summer months when you feel like you can’t breathe in the heat and you want a light granola to pair with berries and yogurt.
10.) Date Macadamia Granola – This recipe calls for date syrup, which you can find at most specialty stores. If you don’t have the syrup or you can’t find it, I would substitute in some chopped dates. The sweet dates and buttery macadamia nuts pair well together.
* A tip for granola-making: Watch your granola. This may sound intuitive but it’s so easy to walk away while it’s baking in the oven. Granola can burn very easily so I’d advise checking it often to make sure it’s baking evenly. Most recipes call for tossing the granola on the sheet after about 10 minutes to make sure it bakes evenly and doesn’t burn.