Granola

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Walnut + almondtop 2% of all pairs
   Smell alikestrong
   Cooked together993 recipes

   Shared aroma: 2,4-decadienal (seaweed).

2. Almond + raisintop 2% of all pairs
   Smell alikemoderate
   Cooked together1,781 recipes

   Shared aroma: 2-nonanone (fruity, floral).

3. Walnut + wheattop 3% of all pairs
   Smell alikestrong
   Cooked together246 recipes

   Shared aroma: 1-hexanal (fruit).

4. Almond + olivetop 6% of all pairs
   Smell alikestrong
   Cooked together1,875 recipes

   Shared aroma: 2,4-decadienal (seaweed).

5. Wheat + olivetop 6% of all pairs
   Smell alikestrong
   Cooked together1,100 recipes

   Shared aroma: 2-undecenal (sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rolled oats

Provide the main bulk and chewy structure of the granola.

Olive oil

Coats the oats and adds fat so the granola crisps and browns during baking.

Honey

Adds sweetness and helps clusters bind and brown in the oven.

Brown sugar

Adds sweetness and molasses flavour, and aids browning.

Chopped walnuts

Add fat, crunch and a toasty flavour that holds up through baking.

The step that matters

Swap the raisin

How well each one fits the dish's main ingredients (walnut, almond, sugar, wheat, olive, honey, oats):

1. Figfits better
2. Vanillafits better
3. Blueberryfits better
4. Raisinthe original

Fit is the average pairing score against walnut, almond, sugar, wheat, olive, honey, oats. Candidates are from the same food group and used in at least 100 recipes.