The granola will further crisp up as it cools. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer).Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Mix well, until every oat and nut is lightly coated. Pour in the oil, maple syrup and/or honey and vanilla.In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon.Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.Please let me know how this recipe turns out for you in the comments! I love hearing from you and hope this granola recipe becomes your new favorite.
Tastes better from scratch plus#
Tastes better from scratch full#
Cranberry Orange Granola: This recipe is quite similar to this one, but a little sweeter and full of vibrant orange flavor.Triple Coconut Granola: This recipe calls for coconut oil, large coconut flakes and shredded coconut.Orange and Almond Granola: This recipe includes orange zest (2 teaspoons), whole almonds and golden raisins.Over the years, I’ve played around with it to create a bunch of fun variations. This recipe is my favorite, go-to granola recipe. I’ve even left it on the pan overnight, covered.Įven with all those techniques in place, I occasionally end up with a batch of granola that isn’t as clumpy as my others, for reasons that I can’t explain. Lastly, let the granola cool completely before breaking it up.Over-baking the granola seems to break the sugar bonds. It might not seem like it’s done yet, but it will continue to crisp up as it cools. Don’t bake the granola too long-just until it’s lightly golden on top, as described.Then put the pan back into the oven to finish baking.
For maximum clumps, gently press down on the granola with the back of a spatula after stirring the mixture at the half-way baking point.Be sure to line the pan with parchment paper so the sweetener sticks to your oats rather than the pan.It’s the perfect size and the rimmed edges make sure no granola falls overboard. I recommend using a basic half sheet pan (affiliate link) for this granola recipe. Your oats need to be a little crowded in the pan so they can stick together, but not so crowded that they don’t toast evenly.Here are my tips to achieving the best clumps: Some of you, like me, love big clumps in your granola. If you’d like to add unsweetened coconut flakes, you can add it halfway through baking for perfectly toasted results (see recipe note). You can add chocolate chips after the granola has completely cooled (otherwise, they’ll melt). I love adding orange zest, in particular. Optional Mix-Insįor fresh citrus flavor, stir fresh citrus zest (up to 2 teaspoons) into the mixture before baking. I also love tart dried cherries, raisins and chopped dried apricots. Dried Fruitĭried fruit lends some extra sweetness, chewy texture and irresistible fruity flavor. Ground ginger (use half as much) and pumpkin spice blends are other options. I added cinnamon to this batch for some subtle warming spice. I prefer using fine-grain sea salt in this one (I always cook with fine-grain sea salt), but regular salt will do, too (just use a little less). Salt and Spiceįor flavorful granola, don’t skip the salt! Too little and your flavors won’t sing. As a bonus, these natural sweeteners infuse your granola extra-delicious flavor that sugar would not. I love using real maple syrup in my granola. If you’re watching your saturated fat intake, olive oil is a better choice! Natural Sweetener You can use extra-virgin olive oil instead, if you’d like your granola to be a little more on the savory side. I prefer unrefined coconut oil, which is delicious (you can barely taste the coconut, if at all) and produces the perfect texture. Oil helps make this granola crisp and irresistible. Other options include walnuts, which are rich in Omega-3s, whole or slivered almonds, cashews, peanuts, pistachios, macadamia nuts and sunflower seeds. I used pecans and pepitas (green pumpkin seeds) to make this batch. Be sure to use certified gluten-free oats if you need gluten-free granola. Heart-healthy, hearty, whole-grain old-fashioned oats keep their shape during baking. Just let it warm to room temperature for a few minutes, and enjoy. Now that you have my base recipe, you can play around with the mix-ins and spices to make it your favorite granola.īy the way, you can preserve that freshly baked flavor by storing this granola in the freezer.
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