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Homemade Granola Recipe

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3.9 from 3 reviews

This homemade granola recipe combines wholesome rolled oats, crunchy nuts, warm spices, and a touch of natural sweetness from maple syrup and almond butter. Baked to golden perfection, it offers a satisfying, crunchy texture that’s perfect for breakfast or snacking, with optional dried cranberries and coconut flakes for extra flavor and variety.

Ingredients

Dry Ingredients

  • 2 cups whole rolled oats
  • ½ cup chopped walnuts, almonds, or a mix of both
  • ½ cup coconut flakes (optional)
  • 2 teaspoons cinnamon
  • ½ teaspoon sea salt

Wet Ingredients

  • 2 tablespoons melted coconut oil
  • ¼ cup maple syrup
  • 2 tablespoons creamy almond butter

Add-ins

  • ⅓ cup dried cranberries (optional)

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
  2. Mix dry ingredients: In a large bowl, combine the rolled oats, chopped nuts (walnuts, almonds, or both), coconut flakes if using, cinnamon, and sea salt. Stir these ingredients together to evenly distribute the flavors.
  3. Add wet ingredients and combine: Drizzle the melted coconut oil and maple syrup into the dry mixture. Add the creamy almond butter and stir thoroughly until all ingredients are well combined and coated, ensuring the granola will clump as it bakes.
  4. Shape the granola on baking sheet: Scoop the granola mixture onto the prepared baking sheet and press it down into a 1-inch-thick oval shape. This compact shape encourages the granola to form clusters rather than loose crumbs during baking.
  5. Bake the granola: Place the baking sheet in the oven and bake for 15 minutes. Remove the pan halfway through to rotate it for even browning. Use a fork to gently break the granola apart just a bit, then return to the oven for another 15 minutes or until it turns a golden brown color.
  6. Add dried cranberries and cool: After baking, sprinkle the dried cranberries over the granola, if using. Allow the granola to cool completely on the baking sheet for about 15 minutes so it crisps up.
  7. Serve and store: Once cooled, break the granola into clusters and enjoy with milk, yogurt, or by itself as a snack. Store any leftovers in an airtight container at room temperature for up to two weeks.

Notes

  • You can substitute walnuts and almonds with your favorite nuts or seeds.
  • Coconut flakes are optional but add a lovely texture and flavor.
  • For a vegan version, ensure maple syrup and almond butter are used as noted.
  • Pressing the granola mixture firmly on the baking sheet helps create crunchy clusters rather than loose granola.
  • Cool granola completely before storing to maintain crispiness.
  • Feel free to customize by adding other dried fruits or spices like nutmeg or ginger.

Find it online: https://yumntasty.com/homemade-granola-recipe/