Description
This homemade granola recipe combines rolled oats, nuts, and seeds baked to crispy perfection. Sweetened with natural honey or maple syrup and flavored with vanilla extract, it’s easy to customize with your favorite add-ins like dried fruits or chocolate chips. Perfect as a crunchy breakfast cereal or snack.
Ingredients
Scale
Dry Ingredients
- 3 cups rolled oats (large and thick)
- 1 cup nuts (almonds, walnuts, or pecans, chopped)
- 1 cup seeds (pumpkin seeds, sunflower seeds, or mixed)
Wet Ingredients
- 1 cup sweetener (honey, maple syrup, or brown sugar)
- ½ cup oil (coconut oil or olive oil)
- 1 tsp vanilla extract
Optional Add-ins
- Dried fruits (e.g., raisins, cranberries)
- Chocolate chips
- Spices (such as cinnamon)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). A hot oven is essential to ensure your granola crisps up nicely.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, chopped nuts, and seeds. Stir well to evenly distribute all components.
- Prepare Wet Ingredients: In a separate bowl, whisk together your chosen sweetener, oil, and vanilla extract until the mixture is smooth and glossy.
- Combine Mixtures: Pour the wet ingredients over the dry ingredients. Use a spatula to mix thoroughly, coating all oats, nuts, and seeds with the sweet oil blend.
- Bake: Spread the mixture in a single layer on a lined baking sheet. Bake for 15 minutes, then remove and stir well to ensure even browning. Return to the oven and bake for an additional 15 minutes or until golden and crunchy, watching closely to prevent burning.
- Cool and Customize: Allow the granola to cool completely on the baking sheet, where it will crisp further. Once cooled, add any optional ingredients like dried fruits or chocolate chips if desired.
Notes
- Use large, thick rolled oats for the best crunchy texture.
- Mix nuts and seeds according to your personal preference for texture and flavor.
- For a vegan version, use maple syrup instead of honey.
- Keep an eye on the granola during the final minutes of baking to prevent burning.
- Letting the granola cool completely is key to achieving maximum crunchiness.
