For such a simple recipe, there are SO many versions on the internet for homemade granola. I’ve tested and stripped down the recipe to its basics, so that you can have room to experiment and make use of ingredients you may already have in your pantry.
I usually measure and combine all the dry ingredients in one bowl to save on dishes, but for prettying purposes, I’m featuring a few of my ceramic bowls (the small dark blue ones) and a ceramic vessel we got as a wedding/engagement gift from Jon’s aunts, made by Marge Couden, a potter from Chicago. If you are going to actually make this, though, just add it all to one bowl and save the dishes.
This recipe is as adaptable and adjustable as it gets. Use what you have on hand, or if you are shopping for ingredients, pick your favorites! In this recipe I used sunflower seeds, unsweetened shredded coconut, chopped almonds, and sesame seeds. Any type of oil works well here. Olive oil adds a great savory flavor, coconut oil can enhance the coconut flavor, neutral flavored canola oil is perfectly suitable, and you could even use melted butter if you are feeling decadent.
I recommend measuring by weight for the dry ingredients, although the volume equivalents are also in the recipe below. This recipe was tried and tested by weight, so if you have a kitchen scale, definitely use it here. Plus, you save on dishes by putting the big mixing bowl on the scale, add the oats, tare it to zero, then add the complimentary ingredients.
When it comes out of the oven, be sure to mix it up and turn it over a few times with a spatula. The granola will still be soft at this point, but will become crunchy as it cools. Your kitchen will smell SO wonderful at this point, you will not be able to resist sampling a few bits while it’s still warm.
Once cool, mix in the dried fruit and cocoa nibs. You don’t want to mix in the dried fruit until the end to prevent it from drying out any further. Store the granola in an airtight container and it will keep for several weeks. If you are going to take photos, you can store your granola in three quart-sized glass jars, the only Instragram-approved food storage vessel. And tag us while you’re at it!
This granola is simply delicious with yogurt in the morning for breakfast, especially if you have a batch of good microbe rich homemade yogurt you made yourself.
Last year for coworker holiday presents, I made a big batch of granola, put servings in several pretty pint sized jars (this recipe would make 6 of them), and tied it with a ribbon. It was the perfect homemade holiday gift.
Granola Base Recipe
Makes 3 quarts
4 cups (400g) rolled oats
2 cups (approx 200g) any combination of chopped nuts, seeds, or dried coconut
Dash of salt
½ cup oil
½ cup honey or syrup
Dash of almond or vanilla extract
1 cup dried fruit
¼ c cocoa nibs or chocolate (optional)
- Preheat oven to 350 degrees
- Mix oats, salt, and nuts/seeds/etc. together in a large bowl
- Wisk oil, syrup/honey, and extract together in a small bowl until combined
- Add the wet ingredients to the dry ingredients bowl and stir until oats are evenly moistened
- Spread out onto an even layer on a greased baking sheet (I use a Silpat instead) and bake for 30 minutes at 350 degrees.
- Remove baking sheet from oven, toss granola with a spatula, and let cool. Granola will be soft until it cools completely.
- Mix in dried fruit and other add ins and store in an airtight container