Hearty & Wholesome Homemade Granola
Introduction
Homemade granola is a breakfast (or anytime!) staple that brings a delightful crunch and wholesome goodness to your day. This recipe is incredibly versatile, allowing you to customize it with your favorite nuts, seeds, and dried fruits. Plus, it's incredibly easy to make! Let's get started on creating a batch of granola that's perfect for snacking, topping yogurt parfaits, or enjoying with a splash of milk.
Yields: Approximately 8 cups Prep time: 15 minutes Cook time: 30-40 minutes
Tips & Substitutions:
- Nutty Variations: Feel free to swap the pecans for other nuts like almonds, walnuts, or cashews.
- Seed Swap: Pepitas can be substituted with sunflower seeds or a mix of your favorite seeds.
- Sweetener Switch: You can use honey instead of maple syrup or adjust the amount to your sweetness preference.
- Spice it Up: Add a pinch of ground ginger, nutmeg, or cardamom for additional warmth and flavor.
- Fruitful Additions: Besides cranberries, try dried cherries, apricots, blueberries, or a mix of your favorites.
- Cluster Lovers: For larger granola clusters, press the mixture down firmly on the baking sheet before baking. Avoid stirring too much during baking.
Remember: Homemade granola is a blank canvas for your culinary creativity. Don’t hesitate to experiment with different flavors and combinations to discover your perfect blend.
Happy Granola Making!
Ingredients
- 4 cup old-fashioned rolled oats use certified gluten-free oats for gluten-free granola
- 3 cup pepitas
- 2 cup pecans raw, ¼" pieces
- 1 teaspoon fine-grain sea salt if you’re using standard table salt, scale back to ¾ teaspoon
- ½ teaspoon ground cinnamon
- ½ cup coconut oil melted, or olive oil
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest dryed
- ⅔ cup dried cranberrys chopped if large (I used dried cranberries)
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
- Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- 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). The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
Notes
Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes*
Nutrition
Serving: 8oz | Calories: 132kcal | Carbohydrates: 11g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Sodium: 59mg | Potassium: 99mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 1mg
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