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.