Easy & Delicious Homemade Granola
I fell in love with granola during an internship I had in college. I was handling social media for a coal ash non-profit and joined the founder on a road trip to Atlanta (I think? Honestly, that was a long time ago). This was my first “business” trip so I felt pretty legit and during one of the seminar days, they had food laid out for breakfast. I’m not a big breakfast food fan but I wasn’t sure what the food situation would be like later in the day so I grabbed a few things and sat down. One of those things was a little yogurt parfait with, you guessed it, granola. I tried it and.. I loved it from the get-go. I remember asking someone “WHAT is IN this??” and they looked at me like I was some kind of fool and said, “Uh, probably yogurt, granola, and berries?” I had thirds. So, I guess you could say, coal ash is the reason I fell in love with granola.
There are lots of varieties of granola that you’ll find in the stores – even the most bizarre of flavored ones – but I’ve been desperate to make my own for some time now. So, here it is! It’s a little bit sweet, a tiny bit salty, and a lot crunchy. I will forever prefer mine stacked in a parfait but you do you, my friend.
WHAT IS GRANOLA?
(sorry, coming soon with a website update – full recipe available at the bottom!)
How to: (sorry, coming soon with a website update – full recipe available at the bottom!)
INGREDIENTS
- (sorry, coming soon with a website update – full recipe available at the bottom!)
(sorry, coming soon with a website update – full recipe available at the bottom!)
HOW TO MAKE GRANOLA
(sorry, coming soon with a website update – full recipe available at the bottom!)
3 reasons you’ll love these crunchy, nutty oats
TIPS & VARIATIONS
- (sorry, coming soon with a website update – full recipe available at the bottom!)
MAKING AHEAD & STORING
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MORE EASY RECIPES
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Equipment
- Big bowl
- Measuring Cups
- Measuring Spoons
- Big spoon
- Baking Tray
- Parchment Paper
- Airtight container (for storage)
Ingredients
- 4 cups old-fashioned oats
- 2 cups raw nuts + seeds*
- ¼ tsp salt
- ½ cup coconut oil melted
- ¾ cup honey or maple syrup
- 1 tsp vanilla
Instructions
- Preheat oven to 325F non-convect.
- In a large bowl, mix together oats, nuts/seeds, and salt until evenly distributed.
- Add in your vanilla and honey, cut through, and stir, repeatedly, to combine.
- Pour in your melted coconut oil, and stir to combine.
- On a large cookie sheet covered with parchment paper, pour your granola mixture on and evenly spread it on the tray. Working from the center outwards, I used a spoon and gently pushed the granola out from side to side, corner to corner until it was in one even layer. It should be tightly compact.
- Bake for 10 minutes, remove and stir. Re-flatten onto the baking tray and place back in the oven for another 10 minutes, until lightly golden in color.
- Remove from heat and cool for 45 minutes to one hour, do not stir or touch it while it is cooling.
- Once cool, use a spoon or your hands to break up the granola as desired. I broke mine into big and small chunks.
- Store in an airtight container for two weeks at room temperature or in the freezer (in a freezer-safe bag) for up to three months.
Notes
¾ cup almonds, roughly chopped ⅓ cup pepitas ⅔ cup pistachios ¼ cup chia seeds*If you prefer less sugar and/or more salt, you can always cut the honey/maple syrup to ½ cup and up your salt to ½ tsp. *You can always stir in seasonings like cinnamon or ground ginger as well! Just mix them in with the salt – while the mix is still dry – for even distribution *I love a coconut taste to my granola so I was happy with coconut oil (it has a very mild taste in this recipe) but you can substitute for olive or canola oil if preferred.
