Granola is a nutritious and versatile breakfast and snack option made primarily from rolled oats, nuts, seeds, sweeteners like honey or maple syrup, and oils. These ingredients are mixed together, baked until golden and crunchy, and often combined with dried fruits or chocolate chips. Granola can be enjoyed on its own as a snack, sprinkled over yogurt or fruit, or eaten with milk as a cereal. It provides a satisfying crunch and is customizable to suit various tastes and dietary preferences.
Allergen Warnings
This recipe may contain the following allergens. Please check all ingredient labels thoroughly
Granola
Homemade granola is easy and flavourful and much cheaper than its store bought cousin. Here we present the basic formula for creating a great granola, with customizations to suit any tastebuds. Start by learning this basic method so you can customize all your future batches with whatever you’re in the mood for.
Equipment
- Parchment paper or silicone baking mat
- Baking sheet
Ingredients
- 750 mL flaked oats
- 125 mL oil e.g., neutral oil, coconut oil
- 125 mL sweetener e.g., honey, maple syrup
- 2.5 mL salt
- 2.5 mL ground cinnamon
- Nuts and/or seeds optional, e.g., pepitas, almonds, pecans
- Dried unsweetened coconut optional
- Dried fruit optional, e.g., raisins, cranberries, diced apricots
Instructions
- Heat an oven to 300 degrees F, with a rack in the middle of the oven.
- Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Place the oil, sweetener, cinnamon, and salt in a large bowl and whisk to combine. (if using coconut oil, put in the microwave for 45 seconds to melt).
- Add the oats and any nuts or seeds to the oil/sweetner mixture and stir to combine. Do not add the coconut at this time, add half way through the cooking process as it may burn quick.
- Transfer the mixture to the prepared baking sheet and spread into an even layer. If the granola is clumpy, use a spatula to press it into the pan.
- Bake, stirring halfway through, for about 30-40 minutes total. The granola is ready when golden-brown and the nuts have toasted — it will still feel wet coming out of the oven but will dry as it cools.
- Place the baking sheet on a wire rack and sprinkle with the dried fruit. Cool completely before storing in an air-tight container.
