Whole-Wheat Granola

This granola is a scaled-down batch that’s heavy on whole grains. Rolled oats, whole-wheat flour, and wheat germ make up the dry base, giving it a nuttier, more substantial crunch than all-oat granola. Cinnamon ties the earthy flavors together.

The wet mixture of oil, honey, and orange juice coats everything before baking. The orange juice is the detail that sets this apart. It adds a subtle citrus brightness to the sweetness and helps the honey distribute evenly through the dry ingredients.

Baking at a low 250°F (120°C) for 75 minutes total dries the granola slowly and evenly. Coconut and sliced almonds go in halfway through so they toast without burning. Raisins get stirred in after everything cools so they stay plump and chewy instead of turning into hard little pebbles.

Kitchen Tips

• Stir the granola once or twice during the first 45 minutes. The edges brown faster than the center.
• Spread the mixture thin and even in the pan. Thick spots stay soft while thin spots burn.
• Let the granola cool completely in the pan before breaking it apart. It firms up as it cools and this is where you get those satisfying clusters.
• Store in an airtight jar or container. Humidity is the enemy of crunchy granola.

Variations

• Maple version: Replace honey with pure maple syrup and swap the orange juice for apple juice.
• Tropical mix: Add dried mango and macadamia nuts instead of raisins and almonds.
• Chocolate drizzle: After cooling, drizzle melted dark chocolate over the granola and let it set before breaking into pieces.