I don’t think I’ve ever met anyone who doesn’t like granola. Even my sister, a picky-picky eater who won’t touch oats or nut butter, or even SWEET POTATO (gasp) likes granola!
And for a good reason! Let’s look at why granola is so awesome in my book:
- Crunchy, with great texture
- A little sweet, with lots of flavour from cinnamon and other spices you like
- Excellent warm vanilla flavour
- Involves dried fruits and yummy nuts
- Can be used to top anything from fruit bowls to yogurt to oatmeal (hot or cold – both work!)
- You can even add coconut or chocolate chips
- Can be customized any way you like
- Is super easy to make
- Keeps in an airtight container for a month
- Can even be frozen!
- Doesn’t cost $10 a bag like it does at the store!
You’ll need the following ingredients, but feel free to mix and match. The only thing you really need is the base recipe: a sweet syrupy liquid of some kind (honey, agave, brown rice syrup, maple syrup, etc.), oats (obviously), and some melted liquid fat (coconut oil, olive oil, butter, etc.).
Note that rolled oats MUST be used, otherwise your granola will be small, shatter-y, and probably bake too quickly. I would also say that vanilla and salt are also a must, because salt gives the oats some much-needed flavour while vanilla adds warmth and deliciousness.
Nuts, dried fruit, coconut, chocolate chips… you can add anything you like or have! The recipe is coming at the bottom of this post, so don’t fret 🙂
After whisking the wet ingredients together, you will simply dump all the rolled oats in here and give it a good stir.
Then spread it out on a foil-lined and greased tray.
Pop this tray into the oven for exactly 22 minutes at 350 degrees, and give it a good stir after 11 minutes. When it comes out of the oven, it will look “undone”, and it won’t be crunchy at all. This is normal. Because you are cooling it on the tray, it will look unfinished but will continue “baking” on the hot tray until it cools. I wouldn’t taste it until it is fully cooled down, or you might be a little disappointed!
So again, make sure you take it out after 22 minutes or risk burning it. 😦
Once it is COMPLETELY cool, pour it into jars! I would wait at least 3-5 hours before putting it into an airtight container. If it is still warm, your granola could end up soggy, which would be really sad and depressing.
Only one warning: this recipe makes three cups, which seems like a LOT, but I promise it will be gone in less than a week 🙂 I couldn’t stop eating straight up handfuls out of this jar! It’s addictive and so freaking delicious. I recommend doubling the recipe so you can have extra on hand, and it won’t go stale if it’s in an airtight container.
Without further ado (is that how you spell it?!), here’s the recipe!
- 2 cups old-fashioned rolled oats
- 1/4 heaping tsp salt (I used fine-grain sea salt)
- 1/4 tsp cinnamon, pumpkin pie spice, or other spices that you like
- 1/4 cup melted coconut oil, butter, or any oil
- 1/4 cup maple syrup, honey, or agave
- 1/2 tsp vanilla extract, or a little less of any other extract you like
- Optional: 1/2 cup chocolate chips or coconut flakes, or 3/4 cup roasted nuts and/or seeds
- As many dried fruits as you would like: cranberries, raisins, dried apricots, dried blueberries… the list goes on!
- Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper or foil.
- Microwave the oil if it is not already liquid. Whisk in the maple syrup/honey and vanilla.
- Add vanilla, cinnamon, salt and whisk until combined.
- Pour in the oats.
- Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until golden, about 22 minutes, stirring halfway at 11 minutes. If you would like to add unsweetened shredded coconut, stir it in here. It’s okay if it looks soft after 22 minutes – take it out of the oven and let it cool. The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed, before adding dried fruit (and chocolate chips, if using). Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.
My favourite way to use granola is on top of my morning oatmeal. It adds a toasty bit of crunch to the soft, creamy oatmeal 🙂
Hope you enjoy this recipe!
- What do you like in your granola?
- Do you get addicted to granola and eat it straight out of the jar, by the handful, like I do?!
- What are some other places to enjoy granola, other than the standard yogurt bowl? I’ve seen granola on SALADS at cafes in Vancouver, but I don’t think I am brave enough for that 😉