Homemade Granola
This easy recipe comes together in under an hour and makes golden, crunchy clusters that are cheaper, tastier, and more satisfying than anything store-bought. The secret is almond flour, slow baking and no stirring!
Servings: 4.5 cups
Equipment
- 1 Large Bowl
- 1 Saucepan
- Wooden Spoon or rubber spatula
- 1 Whisk
- 1 Half Sheet Pan (18×13-inch rimmed baking sheet)
- Parchment Paper
Ingredients
Dry Ingredients:
- 3 cups rolled oats (old-fashioned oats)
- ¾ cup almond flour
- ½ teaspoon salt
- ⅔ cup sliced almonds
- ¼ cup dried cranberries
- ⅓ cup pumpkin seeds
- ¼ cup dried apricots chopped
For the Syrup:
- ⅓ cup coconut oil
- ½ cup maple syrup
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 300°F (150 °C). Line a sheet pan with parchment paper.
- In a large bowl, combine oats, almond flour, salt, almonds, cranberries, pumpkin seeds and apricots.
- In a medium saucepan over medium heat, combine coconut oil, maple syrup and sugar. Whisk until the sugar dissolves completely and the mixture is very warm. Remove the pan from the heat, and whisk in the vanilla.
- Pour the hot syrup into the bowl with the oats and stir with the wooden spoon until all of the ingredients are coated and sticky.
- Pour the sticky oat mixture into the prepared sheet pan and use the wooden spoon to press the oats into an even layer.
- Bake for 30-35 minutes, or until the granola is a light brown colour and is holding together firmly.
- Let the cooked granola cool down for about 15 minutes. Then use your clean hands to break into clusters.
- Store cooled granola immediately in an airtight container for up to 1 week on your counter, or freeze for up to 3 months. Thaw at room temperature before eating.
The granola will become crunchier when it cools down. Do not overcook it, or the granola will become hard.
Video
Notes
Getting the clusters
- Almond flour is the secret to crunchy clumps. Oat flour works as a substitute, but gives a slightly less sweet result.
- Bake low and slow at 300°F without stirring so the granola can set into firm clusters.
- Any nut works in place of the almonds. Try pecans, walnuts, or pistachios.
- Swap the dried cranberries or apricots for any dried fruit you like: raisins, blueberries, or cherries all work well.
- Not a fan of coconut oil? Use a neutral oil like grapeseed or light olive oil instead.
- Honey or agave can replace the maple syrup, but watch the granola closely as both burn faster.
- If you'd like to use less maple syrup, you can reduce the amount to ⅓ cup.
- Note that the weight of rolled oats varies from one brand to another. If you can, measure the oats by cups instead.
- Once cooled, store in an airtight container at room temperature for up to 1 week.
- Seal it as soon as it's fully cooled. Granola goes soggy fast in humid conditions.
- Freeze for up to 3 months and thaw at room temperature before eating.
- Want chocolate chips? Stir them in after the granola has cooled completely.
