Homemade Granola
User Reviews
5
Homemade Granola
Description
This Homemade Granola recipe starts by whisking honey, brown sugar, olive oil, vanilla extract, cinnamon, nutmeg, and salt into a glossy syrup. Rolled oats and a mixture of raw nuts and seeds such as pecans, walnuts, cashews, pumpkin seeds, and hazelnuts are folded into the mixture for texture and nutrition. The granola is spread evenly on two baking sheets and baked at 325°F for about 40 minutes, stirring once halfway, to develop a toasted, crunchy character without burning.
The combination of spices adds warmth and complexity to the sweet base. The use of raw nuts ensures they toast nicely alongside the oats. Variations in spices and nuts can tweak the flavor profile. Once cooled, the granola stores well in an airtight container for up to six months, making it convenient for everyday breakfasts or snacking.
The recipe notes suggest alternatives for oils and spices, and the ability to add ingredients like shredded coconut, chia seeds, or sesame seeds halfway through baking for variety. Yielding about 14 cups, this granola recipe is substantial for regular consumption.
Ingredients
- 1 cup honey or maple syrup
- 1 cup brown sugar
- 1/3 cup olive oil (see note 1)
- 2 tablespoons vanilla extract
- 2 teaspoons ground cinnamon (see note 2)
- 2 teaspoons ground nutmeg
- 2 teaspoons salt
- 2 pounds rolled oats (about 10 cups, see note 3)
- 4 cups nuts or seeds (pecans, hazelnuts, walnuts, cashews, pumpkin seeds, see note 4, raw
Instructions
- Adjust two oven racks to the upper middle and lower middle positions. Preheat oven to 325 degrees. Line two rimmed baking sheets with parchment paper or foil.
- In a very large bowl, whisk together honey, brown sugar, olive oil, vanilla, cinnamon, nutmeg, and salt.
- Fold in oats, nuts, and seeds. Divide between two prepared baking sheets (about 7 cups granola per baking sheet) and spread evenly.
- Bake 40 minutes, stirring the granola after 20 minutes. Remove from the oven and cool completely. Store covered in an airtight container at room temperature.
Notes
- Use neutral or mild oils such as grapeseed, avocado, canola, or coconut as alternatives to olive oil.
- Spices like ground ginger, cloves, or allspice can replace or complement cinnamon and nutmeg for a different aromatic profile.
- Choose old-fashioned rolled oats rather than quick-cooking or steel-cut oats for best texture.
- Raw nuts such as pecans, walnuts, cashews, hazelnuts, and pumpkin seeds toast well in the oven and enhance flavor.
- Add delicate ingredients like shredded coconut, chia seeds, or sesame seeds midway through baking to ensure even toasting.
- Store homemade granola in an airtight container at room temperature for 4 to 6 months without loss of quality.
- This recipe yields approximately 14 cups of granola, suitable for daily use over several weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28servings (1/2 cup each)
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 314kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 171mg | 7% |
| Potassium | 193mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
