Use this recipe to create your own granola. The possibilities are endless, get creative!
I’m a little late jumping on the homemade granola train, but I am on board now and never getting off. I made my first batch a few weeks ago and it was a revelation. So much tastier than the stuff I’ve been buying (not cheaply) from the bulk section at the market. Why haven’t I made my own granola sooner?
I went looking through many recipes before I made that first batch, but nothing quite matched what I was in the mood for and what I had in my pantry. So I improvised. And I stumbled upon a fantastic secret. You do not need a recipe to make granola. At least, not a traditional one. What I’m going to share with you is not a recipe, but a formula that has potentially hundreds of variations.
What you’ll need to make your own granola:
- Old-fashioned oats (not quick cooking). This will serve as the base of your granola.
- Nuts. You can pick any kind, or a mixture of several kinds. Keep them whole or slice them up.
- A sweetener such as sugar, brown sugar, honey, or maple syrup.
- Oil or butter. Vegetable, olive, and coconut oils are fine, as is butter. It needs to be liquid, so if it is naturally solid (like butter) you’ll need to melt it.
- Flavorings and spices. These are optional, but definitely make your granola more interesting. Vanilla, almond or coconut extracts, cinnamon, ginger, and other spices are a few examples.
- Add-ins. Have fun playing up the granola to fit your preferences. Add more nuts, seeds, shredded coconut, dried fruits, or even chopped chocolate.
Get creative! The possibilities are endless.
For the granola you see here I threw in whole almonds and shredded coconut, and flavored it with both vanilla and coconut extracts and a hint of cinnamon. I mixed it all up with some melted butter and brown sugar. After a quick bake in the oven, I’m set for breakfast all week. Yogurt is a popular companion to granola, but I prefer it with a little milk and topped with sliced fruit. It’s my new favorite way to start the day.
Do you have a favorite granola recipe or flavor combination? I’d love to hear about it!
Here are some granola recipes from around the web:
Raspberry Maple-Pecan Granola from Family Fresh Cooking
Nutty Olive Oil Granola from Healthy Green Kitchen
Honey Nut Granola from Mountain Mama Cooks
Pumpkin Pie Granola from My Baking Addiction
Apple Cinnamon Granola from Two Peas and Their Pod
Blueberry Pistachio Granola from Vintage Mixer
Coconut Almond Granola from Cheeky Kitchen
How To Make Your Own Granola
- 2 cups (180 grams) old-fashioned oats
- 1/4 cup sweetener such as sugar, maple syrup or honey
- 1/4 cup olive oil, vegetable oil, melted butter, or melted coconut oil
- 1 cup (140 grams) nuts, whole or sliced
- 1 - 2 cups of more nuts, shredded coconut, dried fruit, seeds, or chopped chocolate
- Pinch of salt
- 1 teaspoon flavoring such as vanilla, coconut, or almond extract
- 1/4 - 1/2 teaspoon spice such as cinnamon, ginger, pumpkin pie spice
- Preheat oven to 350 degrees.
- In a large bowl, mix together the oats, nuts and any other dry ingredients. In a separate bowl, combine the oil/melted butter, extracts, and liquid sweetener, if using. Add the wet ingredients to the dry ingredients and mix thoroughly so that everything is moistened.
- Spread out on a large sheet pan and bake until golden, 30 minutes, stirring every 10 minutes. Let cool.
- Store granola in an airtight container at room temperature for up to several weeks.
- For clumpy granola, increase the oil/butter and sweetener to 1/3 cup each and do not stir during baking. Break into clumps after granola has cooled.
- Add dried fruit during the last 10 minutes of baking. Do not add chocolate until granola has cooled.
- Shredded coconut burns easily, so keep an eye on it. You can also reduce the oven temp to 300 degrees F to be safe.