My F&W
quick save (...)

Anna's Granola

  • ACTIVE: 20 MIN
  • SERVINGS: Makes 10 cups

French pastry chef Dominique Ansel had never heard of granola when his American sous-chef, Anna McGorman, started tweaking her family’s recipe for Ansel’s eponymous bakery in New York City. Now the crunchy cereal, studded with chewy dried fruit and deeply roasted hazelnuts, is almost as popular as Ansel’s famous Cronut. His two cents: Make sure the hazelnuts are toasted until dark in the center for best flavor. And stir in the dried fruit right after the granola comes out of the oven.

  1. 6 tablespoons unsalted butter, softened
  2. 3/4 cup packed dark brown sugar
  3. 1/4 cup clover honey
  4. 4 cups rolled oats
  5. 1/2 teaspoon kosher salt
  6. 3/4 cup sliced almonds
  7. 3/4 cup whole skin-on hazelnuts
  8. 1/2 cup golden raisins
  9. 1/2 cup dried tart cherries
  1. Preheat the oven to 325°. Line 2 large rimmed baking sheets with parchment paper. In a large bowl, using an electric mixer, beat the butter with the brown sugar and honey until smooth, about 2 minutes. Stir in the oats and salt until the oats are well-coated. Stir in the almonds and hazelnuts.
  2. Spread half of the oat mixture on each of the prepared baking sheets. Bake for about 25 minutes, stirring occasionally, until golden and crisp. Remove the granola from the oven and stir in the raisins and cherries. Let cool completely, stirring occasionally, before serving, storing or gifting.
Make Ahead The granola can be stored in an airtight container for up to 2 weeks.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.