Homemade granola
Make a batch of crunchy, lightly sweetened granola for breakfasts and snacks; do this when you have about 40 minutes and want a pantry-stable cereal. The recipe yields a jarable batch you can portion for several breakfasts.
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Make a batch of crunchy, lightly sweetened granola for breakfasts and snacks; do this when you have about 40 minutes and want a pantry-stable cereal. The recipe yields a jarable batch you can portion for several breakfasts.
Ingredients (rolled oats, nuts/seeds, oil, and sweetener) are measured out on the counter but not mixed or baked.
Granola can toast unevenly or burn at the edges if the sheet isn't evenly spread or the oven runs hot, and it can fail to form small clusters if the wet-to-dry ratio or stirring frequency is wrong.
You will have a single batch of golden, clumped-but-crispy granola cooled and stored in an airtight container ready to eat or portion.
- • Rolled oats — 3 cup
- • Mixed nuts — 1 cup
- • Seeds — 0.5 cup
- • Neutral oil — 0.25 cup
- • Sweetener — 0.33 cup
- • Salt — 1 tsp
- • Ground cinnamon — 1 tsp
- • Dried fruit — 0.5 cup
- • Baking sheet — 1
- • Parchment paper — 1
- • Large mixing bowl — 1
- • Spatula — 1
- • Measuring cups and spoons — 1
- • Oven — 1
- 01Preheat and preparePreheat the oven to 325°F (160°C), line a baking sheet with parchment, and measure oats, nuts, seeds, salt and spices into a large bowl.⏱ 5분
- 02Mix wet and dryWhisk oil and maple syrup (and vanilla if using), pour over dry ingredients, and stir until every oat is evenly coated and clumps begin to form.⏱ 4분
- 03Bake, stirring at intervalsSpread the mixture in one even layer on the prepared sheet and bake 25 minutes, stirring and redistributing every 8 minutes to promote even browning.⏱ 25분
- 04Cool and finishLet the granola cool completely on the sheet (it crisps as it cools), then stir in dried fruit and transfer to an airtight container.⏱ 6분