This made good granola is a perfectly balanced blend of rolled oats, nuts, seeds, and dried fruit, kissed with honey and warm spices. It bakes into large, satisfying clusters that hold up beautifully in a bowl of milk or sprinkled over yogurt. The combination of toasted oats and nuts with a touch of sweetness makes it a genuinely delicious and wholesome breakfast or snack that you can easily customize.
Ingredients
- 3 cups (300 g) old-fashioned rolled oats
- 1 cup (120 g) raw almonds, roughly chopped
- 1 cup (120 g) raw pecans, roughly chopped
- 1/2 cup (60 g) raw pumpkin seeds
- 1/2 cup (60 g) raw sunflower seeds
- 1/2 cup (80 g) dried cranberries
- 1/2 cup (80 g) raisins
- 1/2 cup (120 ml) honey
- 1/4 cup (60 ml) coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, chopped almonds, pecans, pumpkin seeds, and sunflower seeds. Stir well to mix.
- In a small saucepan over low heat, warm the honey and coconut oil together until the coconut oil melts. Remove from heat and stir in the vanilla extract, cinnamon, and salt.
- Pour the honey mixture over the dry ingredients. Use a spatula or your hands to toss everything until every oat and nut is evenly coated.
- Spread the granola in an even layer on the prepared baking sheet. Press it down firmly with the back of a spatula to help form clusters.
- Bake for 20 minutes, then remove the pan from the oven and gently flip the granola with a spatula. Press it down again. Return to the oven and bake for another 20 minutes, or until the granola is golden brown and dry to the touch.
- Let the granola cool completely on the baking sheet without stirring. It will crisp up as it cools.
- Once cool, break the granola into clusters and stir in the dried cranberries and raisins. Store in an airtight container.
Tips
- Don’t over-stir: Stirring too often while baking will break up the clusters. Flip only once, gently, and press down again to encourage clumping.
- Cool completely: Granola continues to crisp as it cools. If you stir it while warm, you’ll end up with loose pieces instead of clusters.
- Substitute oils: You can replace coconut oil with any neutral oil like canola or grapeseed. Butter also works for a richer flavor, but it will brown faster, so watch it closely.
- Add dried fruit later: Always add dried fruit after baking. If baked, the fruit can become hard and chewy.
Serving Suggestions
Serve this granola with cold milk or over Greek yogurt with fresh berries. It also makes a great topping for smoothie bowls, or simply eaten by the handful as a snack. For a more indulgent treat, sprinkle it over vanilla ice cream.
Variations
- Maple Pecan: Replace honey with maple syrup and use only pecans instead of almonds.
- Chocolate Chip: After baking and cooling, stir in 1/2 cup (90 g) dark chocolate chips.
- Spiced Apple: Add 1 teaspoon of apple pie spice and 1 cup of dried apple pieces along with the other dried fruit.
- Nut-Free: Replace the almonds and pecans with additional pumpkin seeds and sunflower seeds, or add unsweetened coconut flakes.
Storage and Reheating
Store the granola in an airtight container at room temperature for up to 2 weeks. For longer storage, keep it in the refrigerator for up to 1 month, or freeze in a zip-top bag for up to 3 months. If the granola loses its crunch, spread it on a baking sheet and warm in a 300°F (150°C) oven for 5–10 minutes until crisp. Let it cool before storing again.
Frequently Asked Questions
Can I use quick oats instead of rolled oats? Quick oats will work, but they will produce a finer, less chunky texture. The granola may also bake faster, so start checking at 15 minutes per side.
Why is my granola not crunchy? The most common reason is underbaking. The granola should be deeply golden and feel dry to the touch before you remove it from the oven. Also, make sure it cools completely on the pan before storing.
Can I reduce the honey? Yes, you can reduce the honey to 1/3 cup (80 ml) if you prefer a less sweet granola. The texture will be slightly less clumpy, so consider adding an extra tablespoon of coconut oil to compensate.
How do I make sure the clusters form? Press the granola down firmly before baking and again after flipping. Resist stirring. The honey and oil act as a binder, so pressing helps them stick together.
Can I add fresh fruit? Fresh fruit should not be added to granola before baking, as it will release moisture and make the granola soggy. Instead, serve fresh fruit on top of the granola.
Is this granola gluten-free? Oats are naturally gluten-free, but they are often processed in facilities that also handle wheat. To make this strictly gluten-free, use certified gluten-free rolled oats.
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