Homemade Granola Recipe
Versatility means many things but, in my book, it’s synonymous with homemade granola.
The beauty in making granola at home lies in its variety and nutrition. When keeping things in-house, you can swap sugars for natural and delicious sweeteners such as maple syrup or honey. Granola’s health benefits include heart-sustaining omega-3 fatty acids found in nuts and seeds — or, if you’re adventurous, in the olive oil you can use to replace a neutral oil or butter. And aside from the fiber-filled base, mix-ins often add antioxidants and minerals.
A rule-of-thumb ratio of 6 part dry ingredients to 1 part wet ingredients makes things easier. Dry ingredients include oats, nuts, seeds, puffed grains, or coconut flakes. Aim to have at least four dry ingredients, with oats composing half the bulk. Wet ingredients can include oil, sweeteners, and nut butters. Adding an egg white to your granola’s wet ingredients can ensure extra crunch and bigger clumps. Finally, 1 part mix-ins, such as chewy dried fruits or chocolate chips, can be tossed in once the granola has baked.
Best of all, granola remains supremely adaptable. It’s a wonderful breakfast with fresh berries and a splash of milk or by the handful as a post-workout snack. Enjoy scrumptious batches that turn deeply chocolatey with cocoa powder and cocoa nibs or indulge in peanut butter granola served over Greek yogurt with a drizzle of maple syrup and crushed freeze-dried raspberries.
But perhaps the best granola I’ve ever tried comes from Kuluntu Bakery in Dallas. Stephanie Leichtle-Chalklen, the bakery’s founder, makes her granola with all-organic ingredients and a lot of love. Texas ingredients such as pecans are the only swap I make.
Makes enough to fill a 32-ounce Mason jar
Ingredients
- 2 cups old-fashioned oats
- 1/3 cup pecans (or almonds), barely chopped
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 1/4 cup unsweetened shredded coconut
- 1 tablespoon chia seeds
- 1/2 tablespoon cinnamon
- 1/2 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons runny local honey
- 1 large egg whites (optional)
- 1/2 teaspoon vanilla extract (optional)
Method
Step 1
Preheat your oven to 325 F. Line a baking sheet with parchment paper.
Step 2
In a large bowl, mix dry ingredients. Pour in olive oil and honey (and vanilla, if using) and mix well.
Step 3
Transfer to the parchment-lined baking sheet. Rub your hands with a little extra olive oil and pat the mixture until it is flat and even. This will ensure the best crunchy texture. Bake for about 40 minutes, stirring with a metal spatula and then patting down every 10 minutes. Granola is done when it is a deep golden brown.
Step 4
Let cool completely before storing in an airtight container.
Looking for more baked breakfast inspiration? Look no further than our recipe for banana baked oatmeal.
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