I am a huge fan of anything home made. Now the biggest question has always been how do i make home made granola. I came across a recipe and felt the need to absolutely try it. I haven’t craved granola from the stores since.
Home made granola is always a good idea. It saves your pockets from the skyrocketing prices at the grocery store. Making homemade granola can save you time during the week. This is something that can be prepared ahead of time. You can store in jars, lasting up to three weeks.
But with this home made granola, three weeks is too long for one to keep it. It is delicious and it won’t be long before the jars are miraculously empty within a week.
There is a little secret to this granola. We all know the chewing part is the most challenging when it comes to Granola. But this recipe offers a soft and easy to indulge treat!
Home Made Granola
- Baking Tray
- 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
- 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
- 1 tsp fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon
- ½ tsp ground cinnamon
- ½ cup melted coconut oil or olive oil
- ½ cup maple syrup or honey
- 1 tsp vanilla extract
- ⅔ cup dried fruit, chopped if large (I used dried cranberries)
- Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, nuts and/or seeds, salt, and cinnamon. Stir to blend.
- Pour in the oil, maple syrup, and/or honey, and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra clumpy granola.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
You can serve this home made granola with milk. Plain yogurt is also a good idea with some fruits.
If you enjoyed reading this, you can try out the berry smoothie for breakfast here, or better yet, grab our latest ebook with recipes that require minimal effort.