Homemade Granola
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Breakfast
Homemade Granola
Homemade granola is cheaper and better than store-bought, and it makes the house smell incredible. The trick to big clusters is pressing it flat and not stirring too much while it bakes. This makes about six cups.
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup mixed nuts, chopped
- 1/2 cup maple syrup
- 1/3 cup neutral oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup dried fruit, added after baking
Directions
- Heat the oven to 325F and line a sheet pan with parchment.
- Stir the oats, nuts, salt, and cinnamon in a large bowl.
- Add the maple syrup, oil, and vanilla and toss until everything is coated.
- Spread on the pan and press flat with a spatula.
- Bake 30 minutes, rotating the pan once, until golden. Do not stir if you want clusters.
- Cool completely on the pan, then break into clusters and stir in the dried fruit.
Tips and variations
- Cooling fully on the pan is what sets the clusters. Stirring while warm breaks them up.
- Add dried fruit after baking so it stays soft.
- Store airtight at room temperature up to two weeks.
- Swap maple for honey, and use any nuts or seeds you have.
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Common questions
- How do I get big granola clusters
- Press it flat, do not stir during baking, and let it cool completely before breaking it up.
- How long does homemade granola last
- About two weeks in an airtight container.
- Can I make it without oil
- Oil helps it crisp, but you can use extra maple syrup for a slightly chewier result.
- Is granola healthy
- It is wholesome but calorie-dense. Keep an eye on portion size and added sugar.
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