Laurent Tourondel's Favorite Granola

This recipe came to The Times from the chef Laurent Tourondel. The focus is on texture: rolled oats, corn flakes, steel-cut oats and sliced almonds combine for a hefty crunch, while honey, vanilla, cinnamon and orange zest give it a golden warmth. The granola comes together quickly and will bake in 20 minutes or less. Store in an airtight container for a week, but you’ll probably run out before then.

Ingredients

• 2 cups old-fashioned rolled oats
• 2 cups unsweetened cornflakes
• 1 cup steel-cut oats
• 1 cup sliced almonds
• 1 ½ teaspoons salt
• 1 teaspoon ground cinnamon
• ½ cup honey
• ½ cup maple syrup
• ¼ cup canola oil
• Finely grated zest of 2 oranges
• 2 vanilla beans, split and scraped

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    544 calories; 19 grams fat; 1 gram saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 87 grams carbohydrates; 8 grams dietary fiber; 46 grams sugars; 9 grams protein; 656 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Heat oven to 325 degrees. In a large bowl, combine rolled oats, cornflakes, steel-cut oats, almonds, salt and cinnamon. Mix until well combined.
2. In a small saucepan, combine honey, maple syrup, canola oil, orange zest and split vanilla beans and their pulp. Place over medium heat and boil for 1 minute. Discard vanilla beans, and pour hot liquid over dry ingredients. Using a rubber spatula, mix until well combined.
3. Line a large rimmed baking sheet with parchment paper, and spread evenly with the granola. Bake until golden brown and evenly toasted, tossing about halfway through, 10 to 20 minutes. Remove baking sheet from oven and place on a rack to cool; mixture will be soft and sticky while hot, but will dry and become crisp as it cools.
4. When granola is completely cool and dry, break into bite-size pieces. Store in an airtight container for up to 1 week.

30 minutes, plus cooling time