Easy Homemade Granola
Crunchy oat clusters with honey, cinnamon, and nuts, good with yogurt, milk, or fruit.
- Measurements grams + cups
Crunchy oat clusters with honey, cinnamon, and nuts, good with yogurt, milk, or fruit.
Recipe
Easy Homemade Granola
Crunchy oat clusters with honey, cinnamon, and nuts, good with yogurt, milk, or fruit.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Heat the oven to 165 C / 325 F. Line a large baking sheet with parchment.
- Step 2. Combine the oats, nuts, seeds, cinnamon, and salt in a large bowl.
- Step 3. Whisk the honey, oil, and vanilla together.
- Step 4. Pour over the oat mixture and stir until everything is evenly coated.
- Step 5. Spread in an even layer on the baking sheet and press down lightly.
- Step 6. Bake 25 to 32 minutes, stirring once halfway through.
- Step 7. Cool completely on the pan without stirring for larger clusters.
- Step 8. Break into pieces and stir in the dried fruit if using.
Notes
- Granola crisps as it cools, so do not judge the texture straight from the oven. It will seem soft and set firm within about twenty minutes.
- Pressing the mixture down before baking, then leaving it alone as it cools, is what produces clusters rather than loose oats.
- Add dried fruit after baking. In the oven it scorches and turns hard.
Easy Homemade Granola — Simple Table Recipes · https://simpletablerecipes.com/recipes/easy-homemade-granola/
Equipment
- Large baking sheet
- Parchment paper
Substitutions
- Honey
- Maple syrup works in the same weight and makes it vegan alongside the coconut oil.
- Nuts and seeds
- Any combination in the same total weight. Add more delicate nuts like pecans partway through if they brown too fast.
- Coconut oil
- Any neutral oil works. Melted butter gives a richer flavour but a slightly less crisp result.
Storage
Storing: Store in an airtight container at room temperature for up to 3 weeks.
Frequently Asked Questions
How do you get big clusters in granola?
Press the mixture down firmly before baking, stir it only once, and then leave it completely alone as it cools. Clusters form as the sugars set — stirring warm granola breaks every one of them.
Why is my granola not crunchy?
It crisps as it cools, not in the oven, so judge it after twenty minutes on the counter. If it is still soft, it needed longer baking — return it for five minutes at a time.
Why did my granola burn?
165 C / 325 F is deliberately low, since honey and oats brown fast. Ovens vary, so check at 25 minutes, and remember the edges of the tray cook faster than the middle.
When should I add dried fruit?
After baking, once the granola has cooled. Dried fruit in the oven scorches and turns hard.
How long does homemade granola keep?
About three weeks in an airtight container at room temperature. Make sure it is completely cool before sealing, or trapped steam will soften it.
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