There’s something so blissfully warming and satisfying about the scent of granola toasting in the oven. Quite possibly because its aroma (no matter what kind you’re making) is reminiscent of fresh-baked cookies. The options with homemade granola are deliciously limitless!
And while the idea of homemade granola seems to intimidate some, it’s surprisingly easy to make. Plus, the homemade stuff tastes so much better than anything you could ever buy in the store, and is usually much healthier too. You can whip up a batch with simple everyday ingredients, and within 30 minutes or so, it will bake up to crispy perfection, your house will smell amazing, and you’ll have breakfast covered for the next couple of weeks (if you can control yourself, that is). Then just serve it up with fresh fruit, Greek yogurt, or milk. Or you can snack on it with sheer abandon any time of day.
My favorite way to make granola is to, of course, toss it every so often while it’s baking, but then leave it be for about 10 minutes after I take it out of the oven. Then I break it all up with my hands, which is the best way to make sure you get those delectable little clusters, if that’s your thing. Then I dive in, which I’m sure you’ll want to do with all of these delicious granola recipes below.
Basic Granola Recipe:
Preheat the oven to 325 degrees. Combine 1/2 cup honey, 1/2 cup maple syrup, 2 tablespoons unsalted butter (I use grass fed butter), and 1/4 cup brown sugar in a saucepan. Bring to a boil over medium heat; reduce to a simmer for minutes, stirring often. In a large bowl, mix 4 cups rolled oats, 1/2 cup shredded unsweetened coconut, and 1 teaspoon of salt. Pour the honey mixture over the oat mixture and stir. Lightly oil a rimmed baking sheet and spread granola evenly. Bake for 20 to 25 minutes, stirring occasionally, until golden brown. Remove from oven and cool before transferring to airtight glass containers.
* Cherry-almond: Stir in 1 teaspoon almond extract into the honey mixture while it’s simmering. Add 1 cup slivered almonds to the oats. After baking is done, toss in 1 cup dried cherries. (This is one of our favorites)
This basic recipe, you can take and add all kinds of nuts, seeds or dried fruit combinations. The possibilites are endless. * Note I always add the dried fruit after the granola is done, I have found that the dried fruit can become hard as a rock, if baked with granola.
Brown Butter Maple Granola
Yield: About 5 cups granola
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
This homemade granola recipe is the BEST! It’s great for breakfast, snacking, and even dessert!
2 cups old-fashioned oats
1 cup shredded sweetened coconut
1/2 cup chopped almonds
1/2 cup chopped pecans
2 tablespoons dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/4 cup unsalted butter
1/2 cup pure maple syrup
1 1/2 teaspoons vanilla extract
1/3 cup dried cranberries
1. Preheat the oven to 300 degrees F. Line a large baking sheet with a Slipat or parchment paper. Set aside.
2. In a large bowl, combine oats, coconut, almonds, pecans, brown sugar, cinnamon, and sea salt. Set aside.
3. In a small saucepan, melt the butter over medium heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Remove from heat and pour into a medium bowl. Add the maple syrup and vanilla. Whisk until combined. Pour the brown butter maple mixture over dry ingredients. Stir until dry ingredients are well-coated.
4. Pour the granola mixture onto the prepared baking sheet. Spread granola into an even layer. Bake for 35 minutes or until granola is golden brown, stirring every 10 minutes. Remove from oven and stir in dried cranberries. Let the granola cool completely. Store in an air-tight container for up to 1 month.
Note-any dried fruit is great in this granola.
- 1 cup almonds, divided
- 3 cups old fashioned oats
- 1/2 teaspoon salt
- 1/3 cup brown sugar
- 1/3 cup honey
- 3 tablespoons coconut oil
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- Preheat oven to 350 degrees.
- In a food processor or blender, pulse half of the almonds until they are very finely chopped. Pour them into a large bowl. Then chop the other half of the almonds coarsely, and pour them into the same bowl.
- Pour the oats, salt, and brown sugar into the bowl with the almonds and stir to combine.
- In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds. Stir to dissolve the coconut oil, and add the vanilla and almond extract.
- Pour the honey mixture over the oats, and stir so that they are evenly coated.
- Pour the oats evenly onto a Silpat or parchment lined baking sheet (helpful if it has sides).
- Bake the oats for 5 minutes, and then stir them around. Return to the oven for 5 more minutes.
- Pour the granola and onto a piece of wax paper to cool. Spread it out into a thin layer.
- After it cools completely, break the granola into clusters and store in an airtight container.