Description
This homemade granola recipe delivers a crisp, flavorful blend of oats, nuts, seeds, and natural sweeteners. Perfect for breakfast bowls, yogurt parfaits, or as a wholesome snack, this granola is easy to make and can be customized with your favorite dried fruits. Baked to a golden brown and left to set for extra crunch, it stores well and makes a thoughtful homemade gift.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups old-fashioned rolled oats (not quick oats)
- ¾ cup unsweetened flaked or shredded coconut
- ½ cup sliced almonds
- ⅓ cup raw pumpkin seeds
- 1 tablespoon ground cinnamon
- ⅛ teaspoon fine salt
Wet Ingredients
- ½ cup pure maple syrup
- ¼ cup avocado oil
- 2 tablespoons pure honey
- 2 teaspoons pure vanilla extract
Optional Mix-ins
- 1 cup dried fruit (raisins, cranberries, cherries, chopped figs or apricots, dates, etc.)
Instructions
- Preheat the oven: Set your oven to 300℉ (150℃) and line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix ingredients: In a medium bowl, combine rolled oats, coconut, sliced almonds, pumpkin seeds, maple syrup, avocado oil, honey, ground cinnamon, vanilla extract, and salt. Stir thoroughly to ensure all ingredients are well incorporated.
- Spread on baking sheet: Evenly spread the granola mixture over the entire surface of the prepared baking sheet, forming a uniform layer for consistent baking.
- Bake the granola: Place the baking sheet in the oven and bake for 22 to 26 minutes, until the granola is lightly browned. Avoid stirring during this time to allow clusters to form.
- Rotate and turn off oven: Open the oven door and carefully rotate the baking sheet to ensure even baking. Then close the door and turn off the oven to use the residual heat to finish the process.
- Let granola set: Allow the granola to sit in the turned-off oven for 30 minutes without stirring. This resting period lets the granola crisp up nicely.
- Cool and add dried fruit: Remove the baking sheet from the oven and cool the granola completely. Once cool, sprinkle with your choice of dried fruits if using, and break the granola into clusters.
- Store: Transfer the cooled granola to an airtight container. Store at room temperature for up to 1 month to maintain freshness and crunch.
Notes
- This homemade granola method produces crispy, flavorful clusters that make an excellent addition to breakfast bowls or yogurt parfaits.
- Add your favorite dried fruits after baking for added sweetness and texture.
- Store the granola in an airtight container at room temperature to keep it fresh for up to one month.
- Use parchment paper or silicone mats to prevent sticking and for easier cleanup.
- Do not stir the granola while baking or during the cooling stage to maintain crunchy clumps.
Nutrition
- Serving Size: ⅓ cup
- Calories: 123
- Sugar: 6 g
- Sodium: 13 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
