Oat Haus granola is a simple, crunchy, and naturally sweetened baked granola that uses rolled oats, nuts, seeds, and a touch of maple syrup or honey. It’s a versatile pantry staple that comes together in about 30 minutes and is perfect for breakfast, snacking, or topping yogurt and smoothie bowls. This recipe works because it uses a precise balance of wet and dry ingredients to create large, satisfying clusters without being overly sweet or sticky.
Ingredients
- 3 cups (270 g) old-fashioned rolled oats (not quick-cooking)
- 1 cup (120 g) raw pecans or walnuts, roughly chopped
- 1/2 cup (60 g) raw pumpkin seeds or sunflower seeds
- 1/2 cup (40 g) unsweetened shredded coconut (optional)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/3 cup (80 ml) maple syrup or honey
- 1/4 cup (60 ml) melted coconut oil or neutral oil (like avocado or grapeseed)
- 1 teaspoon vanilla extract
- 1/2 cup (60 g) dried fruit (raisins, cranberries, chopped apricots) – add after baking
Instructions
- Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, chopped nuts, seeds, shredded coconut (if using), cinnamon, and salt. Stir well to distribute the spices and salt evenly.
- In a small bowl or liquid measuring cup, whisk together the maple syrup (or honey), melted coconut oil, and vanilla extract until combined.
- Pour the wet mixture over the dry ingredients. Use a spatula or your hands to toss everything until every oat and nut is coated. The mixture should look slightly clumpy, not dry.
- Spread the granola evenly onto the prepared baking sheet in a thin, even layer. Press it down gently with a spatula – this helps form clusters.
- Bake for 20–25 minutes, stirring only once halfway through. For extra clusters, do not stir at all; just rotate the pan. The granola is done when it’s golden brown and feels dry to the touch. It will still be slightly soft when warm – it firms up as it cools.
- Remove from the oven and let cool completely on the baking sheet, about 20–30 minutes. Do not stir while cooling – this is key for crunchy clusters.
- Once completely cool, break into clusters with your hands and stir in the dried fruit. Transfer to an airtight container.
Tips
- Substitutions: Swap the nuts and seeds with any you have on hand – almonds, cashews, chia seeds, or flax seeds all work. Use sunflower oil or melted butter instead of coconut oil if you prefer. For a nut-free version, replace nuts with extra seeds or unsweetened coconut flakes.
- Storage: Store in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in a zip-top bag for up to 3 months – thaw at room temperature for 10 minutes before serving.
- Common mistake – over-stirring: If you stir the granola too often or too vigorously while baking, you’ll break up the clusters. Stir once at most, and let it cool completely before touching it.
- Watch the oven: Ovens vary – start checking at 20 minutes. The granola should be deep golden brown, not dark brown, as it will continue to crisp as it cools.
Serving Suggestions
Serve this granola over Greek yogurt with fresh berries, with milk as a classic cereal, or sprinkled on smoothie bowls. It also makes a great topping for oatmeal, ice cream, or even a crunchy addition to a fruit crisp. For a quick snack, enjoy it straight from the jar.
Variations
- Chocolate Chip: Add 1/2 cup (90 g) dark chocolate chips after baking and cooling – the residual heat will melt them slightly, creating little chocolate clusters.
- Spiced Apple: Add 1 teaspoon apple pie spice or pumpkin pie spice along with the cinnamon, and use dried apple pieces instead of raisins.
- Peanut Butter: Replace 2 tablespoons of the oil with 2 tablespoons of natural peanut butter (or any nut butter) – whisk it into the wet mixture until smooth. Bake as directed; the granola will be extra clumpy.
- Savory-Sweet: Omit the dried fruit and add 1/2 teaspoon smoked paprika and a pinch of cayenne for a spicy-sweet twist.
Storage and Reheating
Keep the granola in an airtight container at room temperature for up to 2 weeks – it stays crunchy as long as the container is sealed. For longer storage, freeze in a freezer-safe bag or container for up to 3 months. To refresh stale granola, spread it on a baking sheet and warm in a 300°F (150°C) oven for 5 minutes, then cool completely before storing again. Do not refrigerate, as moisture will make it soft.
Frequently Asked Questions
Can I use quick oats instead of rolled oats? Quick oats will work, but the texture will be finer and less hearty. They also tend to bake faster, so reduce the baking time by 5 minutes and watch closely. Steel-cut oats are not recommended – they won’t soften enough.
Why is my granola not crunchy? The most common reasons are under-baking, over-stirring, or storing it before it’s completely cool. Make sure the granola is deep golden brown and dry to the touch, and let it cool completely on the pan – it hardens as it cools.
Can I make this granola oil-free? Yes, you can omit the oil and use an extra 1/4 cup (60 ml) of maple syrup or applesauce. The granola will be slightly less crispy and more prone to clumping, but it will still be delicious.
Is this granola gluten-free? If you use certified gluten-free rolled oats, then yes. Regular oats are often cross-contaminated with wheat, so check the label if you need gluten-free.
How do I get bigger clusters? Press the granola down firmly onto the baking sheet before baking, and don’t stir at all during baking. After baking, let it cool completely without touching it – then break it into your desired cluster size.
Can I add dried fruit before baking? It’s best to add dried fruit after baking, as baking can make it tough and chewy. If you add it before, reduce the baking time by a few minutes and expect a chewier texture.
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