Homemade Granola

Granola is one of those staples that should always be in the pantry — it’s healthy, very versatile and most importantly tasty! It’s great as a snack if you’re on the go, it’s an awesome topping on yogurt, it tastes great in a bowl with cold milk and it can be used as the basis for homemade trail mix. See how useful granola can be! It’s easy to simply buy granola at the grocery store, but trust me, it’s just as easy to make your own. You probably already have all the ingredients in your pantry too. The recipe here does not include dried fruit as not everyone in my household is keen on it…however, it’s super easy to add if you so desire. Simply let the granola cool, stir in whatever fruit (dried cranberries, raisins, coconut flakes etc.) and it’s ready to eat!

To begin, lightly blend the oats, almonds, pumpkin seeds, chia seeds, wheat germ and cinnamon in a medium size mixing bowl. Next, in a small pot, mix the coconut oil, honey, brown sugar, vanilla and salt and cook over low heat until the brown sugar has dissolved (roughly 3-5 minutes). Remove from heat and, pouring a little at a time, mix the liquid ingredients with the dry ingredients stirring to coat as you go.

Once blended thoroughly, place the ingredients in a thin layer on a parchment-lined cookie sheet and bake at 400º for 20-25 minutes. Every 5 minutes or so stir the granola (it can burn very quickly so keep an eye on it). When the granola is done (just slightly turning crispy), remove from the oven but now do not stir  —  as it cools the sugars harden forming “clumps” of granola. Let cool at least 30 minutes. Once cooled, you can add dried fruit if so desired.

Store granola in a sealed container (I like to use glass Ball jars) and it will keep in the pantry for up to 2 weeks.

Try your fresh from the oven homemade granola on your favorite yogurt….it makes for a delicious breakfast or a tasty afternoon snack!

Ingredients:

3 cups oats (old-fashioned rolled oats)
1 cup sliced almonds
⅓ cup raw pumpkin seeds
2 tsp chia seeds
¼ cup wheat germ
2 tsp cinnamon
⅓ cup coconut oil
⅓ cup honey
¼ cup brown sugar
1 tsp vanilla
¼ tsp salt

Makes roughly 5 cups 

Tips for Success

Granola is simple, but a few details make the difference between golden clusters and a pan of burnt oats. Spread the mixture in a thin, even layer so it toasts at the same rate all over. If it is piled up in the middle and thin at the edges, the edges will burn before the center is crisp. Use two pans if you need to.

• Melt the coconut oil gently. Low heat is all you need to dissolve the brown sugar. Do not let the mixture boil.
• Coat everything. Stir until every oat looks glossy. Dry spots will stay pale and dusty.
• Trust your nose. When the kitchen smells toasty and nutty, check the pan right away.
• Hands off while it cools. Leaving it alone is what gives you those big crunchy clusters.

Ingredient Swaps and Variations

Think of this recipe as a starting point. Pecans, walnuts or cashews can replace the almonds. Sunflower seeds or flax seeds are nice in place of the pumpkin seeds. Maple syrup works instead of honey and gives a cozy fall flavor. A pinch of nutmeg or ginger with the cinnamon is lovely around the holidays. If you are out of coconut oil, a mild vegetable oil or melted butter will do the job. Mini chocolate chips can be stirred in once the granola is completely cool so they do not melt.

How to Serve It

• Layer it in a parfait glass with yogurt and fresh berries.
• Sprinkle it over a bowl of warm oatmeal or a smoothie bowl.
• Use it as a crunchy topping on baked apples or a scoop of ice cream.
• Pack it in small bags for a snack on road trips and busy afternoons.

Make It a Gift

Homemade granola makes a sweet hostess or holiday gift. Fill a glass jar, tie a ribbon around the lid and add a little tag. I like to make a double batch in early December so I have a few jars ready to give away.

Frequently Asked Questions

Can I use quick oats?

I recommend sticking with old fashioned rolled oats. Quick oats are thinner and tend to turn powdery and burn faster.

Why is my granola not crunchy?

It may need a few more minutes in the oven, or it may not have cooled long enough. Granola crisps up as it cools, so give it the full 30 minutes before you judge.

Can I freeze granola?

Yes. Store it in a freezer bag for up to 3 months and enjoy it straight from the freezer or let it sit out for a few minutes.

Mandy

Homemade Granola

Crunchy homemade granola with oats, sliced almonds, pumpkin seeds, chia and cinnamon, baked with coconut oil, honey and brown sugar.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 5 cups

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 3 cups old fashioned rolled oats
• 1 cup sliced almonds
• 1/3 cup raw pumpkin seeds
• 2 tsp chia seeds
• 1/4 cup wheat germ
• 2 tsp cinnamon
• 1/3 cup coconut oil
• 1/3 cup honey
• 1/4 cup brown sugar
• 1 tsp vanilla
• 1/4 tsp salt
• dried fruit optional, such as dried cranberries, raisins or coconut flakes

Method

 

1. Preheat the oven to 400 degrees F and line a cookie sheet with parchment paper.
2. In a medium mixing bowl, lightly blend the oats, almonds, pumpkin seeds, chia seeds, wheat germ and cinnamon.
3. In a small pot, combine the coconut oil, honey, brown sugar, vanilla and salt. Cook over low heat until the brown sugar dissolves, about 3 to 5 minutes.
4. Remove from the heat and pour the liquid over the dry ingredients a little at a time, stirring to coat as you go.
5. Spread the granola in a thin layer on the prepared cookie sheet.
6. Bake for 20 to 25 minutes, stirring every 5 minutes or so, until just slightly crispy. Watch closely since it can burn quickly.
7. Remove from the oven and do not stir. Let cool for at least 30 minutes so clumps form.
8. Stir in dried fruit if you like, then store in a sealed container.

Notes

Granola keeps in a sealed container in the pantry for up to 2 weeks.