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At Alma in West Hollywood, California, chef Ari Taymor cleverly combines morning oats with coffee. The result is a crunchy, sweet-savory mix that’s perfect with yogurt or ice cream, or even just eaten by the handful. Slideshow: More Granola Recipes 

Ari Taymor
May 2017

Gallery

© Con Poulos

Recipe Summary

active:
15 mins
total:
45 mins
Yield:
Makes 11 cups (2 3/4 pounds)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Line 2 large rimmed baking sheets with parchment paper. In a large bowl, toss the rolled oats with the coffee, both sugars, both flours and the salt. Using a box grater, shred the frozen butter into the bowl, then toss to mix. Stir in the porter and molasses until evenly coated. Spread the mixture on the prepared baking sheets.

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  • Bake the granola for about 30 minutes, stirring every 8 to 10 minutes, until golden and nearly crisp. Let cool completely, stirring occasionally.

Make Ahead

The granola can be stored in an airtight container for up to 3 weeks.

Serve With

Yogurt and fruit.

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