The only thing you need to remember is this: 6 parts dry to 1 part wet. Your "parts" can be whatever measurement you want: 1 cup, 1/2 cup, one tupperware container, one cereal bowl, half of a pint glass, etc. Set this ratio in your memory (or write it down) and then head to the kitchen and turn your oven to 300°F.





2. Mix the Dry Ingredients

There's only one non-negotiable dry ingredient in granola, and that's rolled oats. The rest is up to you. I like to have at least half of my dry ingredients consist of rolled oats, but you can of course use even more if you like. (Be careful not to use quick-cooking oats, which won't hold up as well as regular rolled oats.) Other dry ingredient options include your favorite nuts and seeds and/or other rolled, flaked, or puffed grains. Think chopped pecans, pumpkin seeds, sesame seeds, puffed millet, coconut flakes, and flax seeds. For a nice balance of flavor and texture, aim for a mix of at least four dry ingredients; a good ratio to follow is 3 parts oats, 1 part nuts, 1 part seeds, and 1 part something else.