Alright, let’s talk granola, shall we? It’s like that old comfortable sweater you just can’t get rid of—simple, warm, and somehow just right every time.
Remember the last time you opened a brand-new box and it was all clumps or dust? Well, forget that.
This homemade granola will turn your breakfast game upside down. You might find yourself munching on it straight from the jar, no apologies needed.
Steps
- Preheat your oven to 350°F (175°C) and line a large, rimmed baking sheet with parchment paper to prevent sticking.
- In a big mixing bowl, combine oats, your choice of nuts or seeds, salt, and cinnamon, mixing until evenly distributed.
- Pour melted coconut oil (or olive oil), maple syrup (or honey), and vanilla extract into the oat mixture, stirring until each ingredient is fully coated.
- Spread the mixture onto the prepared baking sheet, ensuring an even layer. Bake for 21 to 24 minutes, stirring halfway through. For chunkier granola, press the mixture down with a spatula after stirring.
- Allow the granola to cool completely on the pan, undisturbed, for at least 45 minutes. Then, sprinkle dried fruit (and optional chocolate chips) on top.
- Break the granola into desired-sized pieces once cooled. Store it in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months, remembering to let it thaw before serving.
Ingredients
- 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
- 1 ½ cup raw nuts and/or seeds (e.g., 1 cup pecans and ½ cup pepitas)
- 1 teaspoon fine-grain sea salt (or ¾ teaspoon regular table salt)
- ½ teaspoon ground cinnamon
- ½ cup melted coconut oil or olive oil
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ? cup dried fruit, chopped if large (e.g., dried cranberries)
- Optional: ½ cup chocolate chips or coconut flakes
FAQ
- What makes this granola recipe healthier than store-bought options?
- This granola is a healthier option because it uses whole grains, unrefined oil, and is naturally sweetened with ingredients like maple syrup or honey, as opposed to refined sugars and oils often found in store-bought versions.
- Can I make this granola gluten-free or nut-free?
- Yes, you can make this granola gluten-free by using certified gluten-free oats. To make it nut-free, simply substitute nuts with seeds like pepitas or sunflower seeds.
- How can I ensure my granola turns out clumpy?
- To achieve clumpy granola, make sure to crowd the oats slightly on the baking sheet without overpacking them. Use parchment paper to prevent sticking, press down the granola with a spatula halfway through baking, and allow it to cool completely before breaking it up.
- What are some variations I can try with this granola recipe?
- You can experiment with several variations like adding orange zest and almonds for a citrusy twist, or use coconut flakes for a tropical flavor. Other options include mixing in dried apricots or ginger for a unique taste.
- How should I store homemade granola to maintain its freshness?
- Store your granola in an airtight container at room temperature for up to two weeks. For longer storage, keep it in a sealed freezer bag in the freezer for up to three months, warming it to room temperature before serving if needed.
Tips
- To achieve perfectly toasted coconut flakes in your granola, stir them into the mixture halfway through the baking process. This timing ensures they get a nice, golden toast without burning.
- For those who prefer chunky granola, press the mixture down with the back of a spatula after stirring it halfway through baking. This helps create larger clumps that hold together better.
- If you want to preserve the freshly baked flavor of your granola, store it in the freezer. Let it sit at room temperature for a few minutes before eating to bring back its crispiness.
- Customize your granola by experimenting with different mix-ins and spices. Adding fresh citrus zest before baking or incorporating chocolate chips after cooling can give your granola a unique twist.
Equipment
- Half sheet pan (rimmed baking sheet)
- Parchment paper
- Large mixing bowl
- Spatula (for pressing down the granola)
