Crisp Homemade Granola Recipe
"Say hello to the lightest, crispiest, clumpiest granola around. The secret is buttermilk, which soaks into the grains to tenderize them from the inside out, giving this granola a wonderfully delicate crunch. The oats bake low and slow, picking up notes of caramel and brown butter along the way, with a deep graham flavor from a bit of added wheat germ...."
INGREDIENTS
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For the Granola:
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12 ounces old-fashioned rolled oats, not instant, quick, or steel-cut (about 3 1/2 cups; 340g)
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1 1/2 ounces wheat germ (about 1/3 cup plus 1 tablespoon; 40g)
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1 ounce flax seeds, optional (about 3 tablespoons; 30g)
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1/2 ounce chia seeds (about 1 heaping tablespoons; 15g)
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8 ounces buttermilk (about 1 cup; 225g)
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4 ounces unsalted butter, melted (about 8 tablespoons; 115g)
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7 ounces plain or toasted sugar (about 1 cup; 200g)
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1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
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For the Mix-Ins:
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4 1/4 ounces raw pumpkin seeds (about 3/4 cup; 120g)
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2 1/2 ounces chopped almonds (about 1/2 cup; 70g)
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2 1/4 ounces pecan pieces (about 1/2 cup; 65g)
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1 teaspoon neutral oil, such as safflower
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1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
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4 ounces dried apricots, quartered (about 1/2 cup, firmly packed; 115g)
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3 ounces dried tart cherries (about 1/2 cup; 85g)
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2 ounces dried blueberries (about 1/3 cup, firmly packed; 55g)
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