Granola Recipe
User Reviews
5
Granola Recipe
Description
The Granola Recipe combines oats, nuts, and coconut flakes coated in a mixture of vegetable oil, maple syrup, cinnamon, and salt. Baking at a moderate temperature with periodic stirring ensures an even golden toast without burning. The method of adding dried fruit only after baking preserves its chewiness and prevents scorching. Cooling on the baking sheet allows the granola to firm up and develop a crisp texture as it hardens.
This granola makes a satisfying crunchy topping for yogurt or a standalone snack. The blend of toasted nuts and coconut gives it a rich mouthfeel, while the cinnamon adds a warm aromatic note. It can be stored in an airtight container for up to a month, maintaining its texture and flavor.
Using parchment paper on the baking sheet aids in even cooking and easy stirring, minimizing sticking. The recipe allows for oil and sweetener substitutions like melted coconut oil or honey, and varying the baking temperature and stirring intervals can adjust the toast level to preference.
Ingredients
- ½ cup vegetable oil 120ml, or melted coconut oil
- ½ cup maple syrup 120ml, or honey
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 4 cups rolled oats (400g)
- 1 cup almond pecans, or other nuts and seeds (120g, raw
- ½ cup coconut flakes (30g)
- 1 cup dried fruit (such as cranberries or raisins) (120g)
Instructions
- Preheat the oven to 325F. Line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, whisk together the oil, maple syrup, cinnamon, and salt. Add the oats, almonds, and coconut, and stir until everything is well-coated.
- Pour it out onto the prepared baking sheet and spread it into an even layer.
- Bake for 30 minutes, stirring every 10 minutes, or until golden brown. (The granola will still be soft and sticky when it comes out of the oven but will crisp as it cools.) Sprinkle with the dried fruit. For clumpy granola, press firmly into an even layer with a spatula. Let cool completely, about 1 hour. Break up the granola and store it in an airtight container for up to 1 month.
Notes
- Allow the granola to cool completely to achieve full crispness before storing or serving.
- Baking at 325°F with stirring every 10 minutes helps prevent burning and promotes even toasting.
- Add dried fruit only after baking to keep it chewy and avoid burning.
- If adding chocolate chips or other mix-ins, wait until the granola has cooled to maintain texture.
- Line the baking sheet with parchment paper to prevent sticking and make stirring easier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 51g | 17% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Sodium | 165mg | 7% |
| Potassium | 377mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 18g | 36% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 102mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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