Delicious, Easy to Make Granola
What could be simpler or more wholesome? Homemade granola is surprisingly easy to make, too. It tastes 10x’s better than any kind of granola I’ve ever bought at the grocery store. If you haven’t made granola before, or you’ve managed to get an extra 30 minutes to spare, you’ve got to try this recipe! Do you want to create a variation on this basic recipe? Here’s how.
How to Make Any Kind of Granola – Personalize it
Honey Nut Granola is a delicious foundation recipe and starting point. If you want to create your own granola, start with these proportions:
The “parts” can be cups or 4 cups depending on how much you want to make. If you want to bake more than two baking sheets at a time, you’ll need to extend the length of cooking time so that each tray is evenly golden browned.
3 parts Oats : 1 ½ part Nuts : ½ part Oil : ½ part Sweetener : ½ part any extras
The extras can be any type of raisin or dried fruit, chia seeds, ground flax flakes or anything you like that shouldn’t get too dried out or overheated. And, here’s a few tips you might like for your recipe to be the best you’ve ever tried.
Cooking Tips for Making Granola
Be sure to set a timer for the time, half-way through baking, when you need to toss the granola. It’s easy to forget when you get busy. I’ve over-cooked many batches before I decided to recognize my own limits. And, special ability to be distracted.
If you don’t use parchment paper on the baking sheets, it’s easier to toss half way through, but the honey will make the granola sticky, like glue, if you decide to not use any. At least use aluminum foil. I promise you’ll thank me later. Otherwise, you can use a metal spatula upside down, to scrape off the oats after the sheets have cooled! You’ll still have to soak the trays in water.
By the way, the placement position of the racks (in the upper third and lower third in the oven, is to help the oats brown more evenly. Trust me on this one. It’s much easier to rotate the baking sheets than cook one of them at the end to make it match the other sheet of oats.
Granola, Not Just for Cereal
I hope you love this recipe. I love to eat it with yogurt and fruit as in the photo), in a bowl with almond milk, or in a plastic bag as trail mix. I’ve tried making it less sweet, but, I always end up using more sweetener, so give this recipe a try and adapt it to your own tastes.
It also makes an awesome gift to give. I like to wrap a quart sized canning jar with a tight fitting lid, so it stays fresh longer, then wrap it with a ribbon and a gift tag or card. It’s nice with tissue paper in a paper gift bag, too. The recipient will love it!
Would you like to see other DIY food gifts? I have recipes for:
When you try this recipe, let me know! Leave a comment, rate it, and tag any photos with #MySweetCaliforniaLifestyle on Instagram so I can see what you came up with.
- 1 ½ C Slivered almonds, pecans, and walnuts
- ½ C Coconut, shredded, unsweetened
- 3 C Old Fashioned Rolled Oats
- ½ C Canola-Coconut oil, or oil of your choice
- ½ C Honey or, pure maple syrup
- Optional add ins:
- ¼ C Golden raisins
- ¼ C Dried Zante Currants, or dried cranberries, dried cherries or other dried fruit you prefer
- ¼ C Dried dates, small pieces
- ¼ C Raisins
- 2 T Raw chia seeds
- ¼ C Raw whole flaxseed
- Arrange two oven racks in the upper and lower one third of oven.
- Pre-heat the oven to 325F degrees.
- While oven is pre-heating, place nuts and/or coconut shreds on a baking sheet to toast, for about 5 minutes, or until lightly browned; remove from oven and set aside; you’ll add these in to the granola at the end.
- In a large bowl, combine the rolled oats, oil and honey (or maple syrup).
- Spread the oats/oil/honey mixture onto two parchment (or aluminum foil) lined rimmed baking sheets.
- Bake for 15 minutes, stir, and reverse position of baking trays from forward to back and top to bottom.
- Cook for 10 more minutes or until granola looks evenly golden brown.
- Remove from oven, stir, and cool until warm.
- Top evenly with the toasted coconut shreds, nuts, or any dried fruit or seeds, or optional add-ins, if using.
- When cool enough to handle, gently break up the granola.
- When completely cooled, store granola in an airtight 1 quart container; this makes enough for two quarts.
- Will stay fresh for 2-3 weeks.
Try these many other granola recipes.