Why I Make My Own Granola
I have a little secret. The best granola is not from a store. It is from your own oven. The smell fills your whole house. It smells like warm honey and toasted nuts. It just feels like home.
My grandson once told me my granola tastes like a hug. I still laugh at that. But he is right. Making it yourself just feels good. You know every single thing that goes into it. That matters a lot these days.
A Funny Little Kitchen Moment
Let me tell you about the first time I made this. I added the baking soda to the hot syrup. It foamed up like a little science experiment! I almost jumped back. It was so bubbly and fun.
That foam is what helps the granola get crispy. It is a little bit of kitchen magic. Fun fact: The baking soda makes tiny air bubbles in the syrup. This makes the granola light and crunchy. Isn’t that neat?
The Secret to Those Big Clusters
Everyone loves the big crunchy chunks. The secret is not in the mixing. It is in the pressing. When the granola is hot from the oven, you press it down. Press it firmly with your spatula.
Then, you must walk away. Let it cool all the way in the pan. Do not stir it! This is the hardest part. But it is so worth it. Do you like big clusters or small, loose granola more?
Making It Your Own
This recipe is like a friendly base. You can change it up. No almonds? Use walnuts or pecans. Not a fan of coconut? Leave it out. It is your granola.
I love that about cooking. It is a way to be creative. You are in charge of your own flavors. What is one ingredient you would love to add to your perfect granola?
A Spoonful of Goodness
This granola is more than just a snack. Those oats and seeds give you good, long-lasting energy. It is a much better start to the day than sugary cereal.
That is another reason why this matters. You are making something truly good for the people you love. And it is so simple. You just mix, bake, and press. Doesn’t that smell amazing? It is the smell of love and care.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Old-fashioned rolled oats | 4 1/2 cups (405 g) | |
| Raw sunflower seeds | 1/2 cup (70 g) | |
| Unsweetened flaked coconut | 1 cup (80 g) | |
| Sliced raw almonds | 1 cup (95 g) | |
| Raw brown sesame seeds, or flax seeds | 1/3 cup (45 g) | |
| Butter or coconut oil | 1/3 cup (75 g) | |
| Light brown sugar | 1/3 cup (70 g) | |
| Honey | 1/3 cup (113 g) | |
| Salt | 1/4 teaspoon (1.5 g) | |
| Vanilla extract | 1 1/2 teaspoons (7.5 ml) | |
| Baking soda | 3/4 teaspoon (3.5 g) |
My Favorite Homemade Granola
I have always loved the smell of granola baking. It fills the whole house with warmth. My grandkids say it smells like a cozy morning. This recipe is my go-to for a happy breakfast.
It is so simple to make. You just mix everything together. The secret is in the syrup. It makes everything sweet and sticky. I still laugh at the first time I made it. I forgot to set a timer! Now I watch it like a hawk.
- Step 1: First, turn your oven on to 325 degrees. Get a big baking sheet ready. I like to put parchment paper on mine. It makes cleanup so much easier. My old baking sheet has seen many batches.
- Step 2: Now, grab a large bowl. Put all your dry things in it. That’s the oats, seeds, coconut, and almonds. Stir them all up. Doesn’t that look pretty already? All those different shapes and colors.
- Step 3: Time to make the magic syrup. Melt the butter in a pan. Stir in the brown sugar and honey. It will get all bubbly and wonderful. (Hard-learned tip: Take it off the heat before adding vanilla and baking soda. It fooms up like a science experiment!)
- Step 4: Pour that warm syrup over your dry mix. Stir it all together. Make sure every single oat gets a little coat. This is the part that makes the yummy clusters. My arm gets a little tired, but it is worth it.
- Step 5: Spread the mix onto your baking sheet. Bake it for 8 minutes. Then take it out and give it a little toss. Press it down gently with your spatula. This helps it stick together. Bake it until it’s golden brown.
- Step 6: When it comes out, press it down again firmly. Then you must let it cool completely. I know it is hard to wait! But this is the key to big, crunchy chunks. Do you like big clusters or small crumbs? Share below!
Cook Time: 16-20 minutes
Total Time: 35 minutes
Yield: About 9 cups
Category: Breakfast
Three Fun Twists to Try
This granola is like a blank canvas. You can add so many different things to it. I love to change it with the seasons. It never gets boring that way.
Here are a few of my favorite ideas. Fruity Delight: After baking, stir in dried cranberries or chopped apricots. It adds a lovely chewy sweetness. Chocolate Chip: Let the granola cool completely, then mix in chocolate chips. A special treat for a happy day. Apple Pie Spice: Add a teaspoon of cinnamon to the dry mix. It smells just like fall.
Which one would you try first? Comment below!
Serving It Up With Style
My favorite way to eat this granola is with cold milk. The milk gets a little sweet from the honey. It is the perfect crunch. My grandson loves his over vanilla yogurt.
You can also sprinkle it on top of ice cream. It makes a simple dessert feel fancy. For a drink, a tall glass of orange juice is perfect. Grown-ups might like a hot cup of coffee with it. The nutty flavors taste so good together.
Which would you choose tonight?
Keeping Your Granola Fresh and Tasty
Let’s talk about storing your granola. Keep it in a jar or a container with a tight lid. Put it in your cupboard. It will stay crunchy for two whole weeks.
You can also freeze it for up to three months. I always make a double batch. This is called batch cooking. It saves you time later in the week.
I remember my first batch of granola. I left the bag open. It went soft by the next day. I was so sad. Now I always use my favorite cookie jar.
Storing it right matters. It keeps your hard work from going to waste. You will always have a quick, healthy snack ready. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Granola Troubles
Sometimes granola does not get crunchy. This happens if you stir it too much while it cools. Let it sit until it is completely cold.
If your granola burns, your oven might be too hot. I once baked a batch that was too dark. My kitchen smelled smoky for hours. An oven thermometer helps a lot.
No big clusters? You did not press it down firmly after baking. Pressing it down helps it stick together as it cools. This step is very important.
Getting it right builds your cooking confidence. A perfect batch also tastes so much better. It is sweet, crunchy, and just right. Which of these problems have you run into before?
Your Granola Questions Answered
Q: Can I make this gluten-free?
A: Yes. Just use certified gluten-free oats. All the other ingredients are naturally gluten-free.
Q: How far ahead can I make it?
A: You can make it up to two weeks ahead. It is a perfect make-ahead breakfast.
Q: I don’t have almonds. What can I use?
A: Use any nuts you like. Walnuts or pecans work wonderfully. This is your recipe now.
Q: Can I make a smaller batch?
A: Of course. Just cut all the ingredients in half. It will still turn out great.
Q: Any special tip for more flavor?
A: A pinch of cinnamon is lovely. I add it to the dry ingredients. Fun fact: Cinnamon comes from tree bark! Which tip will you try first?
A Little Note From My Kitchen to Yours
I hope you love making this granola. The smell in your kitchen will be wonderful. It is a simple joy to make food from scratch.
I would love to see what you create. Your kitchen adventures make me so happy. Please share your photos with everyone.
Have you tried this recipe? Tag us on Pinterest! I always look for your beautiful creations. Thank you for cooking with me today.
Happy cooking!
—Grace Ellington.
Homemade Granola Recipe Tastes Better from Scratch
Description
This homemade granola recipe is easy to make and tastes so much better than store-bought. It’s perfectly crunchy, sweet, and full of healthy ingredients like oats, nuts, and seeds.
Ingredients
Instructions
- Preheat oven to 325 degrees F. Spray a large sheet pan with cooking spray, or line it with parchment paper.
- Mix dry ingredients: Add oats, sunflower seeds, coconut, almonds, and sesame seeds to a large bowl and stir to combine.
- Make Syrup by adding butter to a large saucepan over medium heat. Stir in brown sugar, honey, and salt. Bring the mixture to a boil and, once boiling, remove from heat and stir in baking soda and vanilla.
- Combine: Pour the syrup over the dry oat mixture and mix well until everything is evenly coated.
- Bake: Pour the mixture onto the prepared pan and spread it into an even layer. Bake for 8 minutes. Remove from the oven and toss the mixture, then gently press down on it with your spatula to flatten it back into the pan. Bake for another 8-12 minutes until golden brown.
- Press and Cool: Remove the pan from the oven and use the back of a metal spatula to press the hot granola firmly down into the pan. Allow the granola to cool completely in the pan before stirring or breaking it up. This will yield clusters that stick together.
Notes
- Store cooled granola in an airtight container at room temperature for up to 2 weeks.