Homemade Granola

A Simple Breakfast & Everyday Snack

Homemade granola is one of those things I always keep in the house.

I enjoy it in the morning with yogurt and fresh fruit, but it is just as good by itself when I want a quick snack during the day. Rolled oats, seeds, nuts, and dried fruit give you a wonderful combination of crunchy, chewy, and naturally sweet textures in every bite.

What I especially like about making granola at home is that I can control what goes into it. I can adjust the sweetness, use whatever nuts and seeds I have on hand, and change the dried fruit depending on what I feel like eating.

It is simple to prepare, stores well, and one batch lasts for many breakfasts.

For me, a bowl of creamy yogurt topped with homemade granola and fruit is much more satisfying than ordinary breakfast cereal—and it takes almost no extra effort once the granola is made.

Why Make Granola at Home?

Making your own granola also gives you plenty of room to experiment.

You can combine rolled oats with almonds, walnuts, pecans, pumpkin seeds, sunflower seeds, or whatever you enjoy. After baking, add dried cranberries, raisins, apricots, coconut, or other dried fruits.

The important thing is to bake the oat mixture until golden and crisp, then let it cool completely before storing. Granola becomes crunchier as it cools, so don't judge the texture while it's still warm.

My Favorite Way to Serve It

Add yogurt to a bowl, top with a generous handful of homemade granola, and finish with fresh fruit.

Simple, crunchy, creamy, and ready in minutes.

I always try to keep a container stocked in my kitchen—although calling it “stocked” becomes increasingly optimistic once people discover where I've put it.

Yield:

4 cups

Supplies:

Baking tray
Mixing bowl medium size
Spatula
Whisk
measure cup

Ingredients:

90g rolled oats — 1 cup
65g pumpkin seeds — ½ cup
40g desiccated coconut — ½ cup
45g sliced almonds — ½ cup
65g dried cranberries (Craisins) — ½ cup
75g raisins — ½ cup
80g maple syrup — ¼ cup
85g honey — ¼ cup

For less-sweet granola: about 100–120g total sweetener
For your original sweeter version: about 165g total sweetener

Steps:

Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper.
Combine the dry ingredients.
Mix the rolled oats, pumpkin seeds, coconut, and sliced almonds together in a large bowl.
Add the sweeteners.
Pour in the maple syrup and honey. Mix well until everything is evenly coated.
Spread and bake.
Spread the mixture evenly over the prepared baking tray.
Toast until golden.
Bake for approximately 20 minutes, stirring after the first 10 minutes so the granola browns evenly.
Add the dried fruit.
Remove from the oven and stir in the dried cranberries and raisins.
Cool completely.
Leave the granola on the tray until completely cool. It will become crispier as it cools.
Store.
Transfer to an airtight container once completely cooled.
Sweetness can be adjusted to taste. Reduce the maple syrup or honey if you prefer a less-sweet granola. Use enough to lightly coat the oats, nuts, seeds, and coconut before baking.

Baker's Note:

Using less honey or maple syrup will produce a looser granola with fewer clusters, while using more will create a sweeter, more clustered texture.

Baking with Confidence

Add the dried fruit after baking. I would change this from your original “mix all dry ingredients together.” Raisins and dried cranberries can become overly dry, tough, or scorched during a 350°F bake. Add them when the toasted mixture comes out of the oven instead.

Watch the coconut carefully. Desiccated coconut and sliced almonds can brown quickly, particularly during the final few minutes.

Don't worry if the granola feels slightly soft when hot. It becomes crisp as it cools. This is apparently granola's little trust exercise.

Enjoy! crunchy full of nutrition!

See my cream cheese frosting recipe

Granola