Homemade granola

by MASTER

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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What's inside

Homemade granola

⏱ 40 min★ Easy

Target

Ingredients (rolled oats, nuts/seeds, oil, and sweetener) are measured out on the counter but not mixed or baked.

Obstacle

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.

Expectation

You will have a single batch of golden, clumped-but-crispy granola cooled and stored in an airtight container ready to eat or portion.

Materials

• 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

Tools

• Baking sheet — 1
• Parchment paper — 1
• Large mixing bowl — 1
• Spatula — 1
• Measuring cups and spoons — 1
• Oven — 1

Steps

01
Preheat and prepare
Preheat 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.
⏱ 5 min
02
Mix wet and dry
Whisk 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.
⏱ 4 min
03
Bake, stirring at intervals
Spread the mixture in one even layer on the prepared sheet and bake 25 minutes, stirring and redistributing every 8 minutes to promote even browning.
⏱ 25 min
04
Cool and finish
Let the granola cool completely on the sheet (it crisps as it cools), then stir in dried fruit and transfer to an airtight container.
⏱ 6 min