Homemade Granola with Nuts & Seeds

For years, store-bought granola was a staple in our pantry. Convenient, yes, but often packed with hidden sugars and questionable oils. Then one weekend, fueled by a craving for something wholesome and a desire to know exactly what we were eating, I decided to try making granola from scratch. Let me tell you, the aroma that filled the kitchen alone was enough to convert us! The first batch of this Homemade Granola with Nuts & Seeds was an instant hit. My kids, usually picky eaters in the morning, devoured it with milk, yogurt, and even straight out of the jar as a snack. My husband, always on the lookout for healthy breakfast options, declared it the “best granola ever.” And I? I was thrilled to have found a recipe that was not only delicious and satisfying but also incredibly easy to customize and packed with goodness. This recipe has become a regular in our home, and I’m excited to share it with you so you too can experience the joy of perfectly crunchy, flavorful, and healthy homemade granola. Get ready to say goodbye to bland store-bought versions and hello to breakfast bliss!

Ingredients for Homemade Granola

• Rolled Oats: (4 cups) The heart of granola! Rolled oats provide a chewy texture and a hearty base. Opt for old-fashioned rolled oats for the best texture, avoiding instant oats which can become mushy. They are a fantastic source of fiber, keeping you feeling full and energized throughout the morning.
• Mixed Nuts: (1 ½ cups, roughly chopped) Bring on the crunch and healthy fats! A mix of your favorite nuts adds incredible flavor and texture. Almonds, walnuts, pecans, cashews, and hazelnuts are all excellent choices. Chopping them roughly ensures varied textures in every bite. Nuts are packed with protein, healthy fats, vitamins, and minerals.
• Seeds: (¾ cup) Tiny but mighty! Seeds add another layer of texture and a boost of nutrients. Pumpkin seeds, sunflower seeds, chia seeds, flax seeds, and sesame seeds are all wonderful additions. Seeds are rich in omega-3 fatty acids, fiber, and antioxidants.
• Sweetener: (½ cup, liquid) The glue and the flavor! Liquid sweeteners like maple syrup, honey, or agave nectar bind the granola together and provide sweetness. Maple syrup lends a rich, caramel-like flavor, while honey offers a floral sweetness. Adjust the amount to your preferred level of sweetness.
• Oil: (½ cup, neutral flavor) Crispness is key! A neutral-flavored oil like coconut oil (melted), avocado oil, or light olive oil helps the granola crisp up beautifully in the oven. Coconut oil adds a subtle coconutty aroma and extra crispness when cooled.
• Spices: (1-2 teaspoons, ground) Warmth and depth! Spices elevate the flavor profile of your granola. Cinnamon is a classic choice, but you can also experiment with nutmeg, ginger, cardamom, or even a pinch of cloves. Spices add antioxidants and warmth to your breakfast.
• Salt: (½ teaspoon) Flavor enhancer! A pinch of salt enhances the sweetness and balances the flavors, bringing out the best in all the ingredients.

Instructions: Baking Your Perfect Granola

1. Preheat Oven and Prepare Baking Sheet: Begin by preheating your oven to 300°F (150°C). This lower temperature ensures even baking and prevents the granola from burning. Line a large baking sheet with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze.
2. Combine Dry Ingredients: In a large bowl, whisk together the rolled oats, chopped nuts, seeds, spices (like cinnamon), and salt. Make sure everything is well distributed. This ensures that the spices and salt are evenly dispersed throughout the granola base, flavoring every bite.
3. Combine Wet Ingredients: In a separate smaller bowl, whisk together the liquid sweetener (maple syrup or honey) and the oil. Whisking ensures that the oil and sweetener are properly emulsified, which is crucial for even coating of the dry ingredients.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients over the dry ingredients in the large bowl. Use a spatula or large spoon to stir everything together until the dry ingredients are evenly coated with the wet mixture. Ensure that no dry oats or nuts are visible at the bottom of the bowl; everything should be glistening with the wet mixture.
5. Spread Granola on Baking Sheet: Spread the granola mixture in a thin, even layer on the prepared baking sheet. Spreading it thinly is essential for achieving crispy granola. Avoid overcrowding the baking sheet, as this will lead to steaming rather than baking. If necessary, use two baking sheets.
6. Bake and Stir: Bake in the preheated oven for 30-40 minutes, stirring halfway through (around 20 minutes). Stirring is crucial to ensure even baking and prevent the edges from burning while the center remains uncooked. The granola is ready when it’s lightly golden brown and fragrant. Keep a close eye on it towards the end of the baking time, as ovens can vary.
7. Cool Completely: Once baked, remove the baking sheet from the oven and let the granola cool completely on the baking sheet. This is a very important step! Do not disturb the granola while it’s hot as it will still be soft. As it cools, it will crisp up and harden. Cooling allows the sugars to solidify and create that irresistible crunchy texture we all love. Resist the urge to break it up while warm.
8. Break into Clumps (Optional) and Store: Once completely cool, break the granola into desired clumps or leave it loose, depending on your preference. Store the cooled granola in an airtight container at room temperature for up to 2-3 weeks. Proper storage is key to maintaining its crispness.

Nutrition Facts for Homemade Granola (per ½ cup serving, approximate)

• Servings: Approximately 12 (based on recipe yielding about 6 cups of granola)
• Calories: 250-300 kcal (depending on specific ingredients and sweetener used)
• Fat: 15-20g (primarily healthy fats from nuts and seeds)
• Iron: 5-8% DV (Daily Value, from oats and nuts)

Disclaimer: Nutritional values are estimates and can vary based on the specific ingredients used and serving sizes. For precise nutritional information, use a nutrition calculator with your exact ingredients.

Preparation Time for Homemade Granola

• Prep Time: 15-20 minutes (This includes gathering ingredients, chopping nuts, and mixing everything together.)
• Cook Time: 30-40 minutes (Baking time in the oven, plus cooling time on the baking sheet – though cooling is passive time)
• Total Time: Approximately 45-60 minutes (From start to finish, including active prep and baking time, resulting in delicious homemade granola ready to be enjoyed.)

How to Serve Homemade Granola

Homemade granola is incredibly versatile and can be enjoyed in countless ways. Here are some delicious serving suggestions:

• Classic Breakfast with Milk: The most straightforward and comforting way to enjoy granola. Pour cold milk (dairy or non-dairy) over a bowl of granola for a quick and satisfying breakfast.
• Yogurt Parfait: Layer granola with yogurt (Greek yogurt, regular yogurt, or plant-based yogurt) and fresh fruit (berries, bananas, sliced peaches) for a beautiful and nutritious parfait. Add a drizzle of honey or maple syrup for extra sweetness if desired.
• Smoothie Bowl Topping: Sprinkle granola over your favorite smoothie bowl to add texture and crunch. It complements fruity and green smoothie bowls perfectly.
• Ice Cream Topping: Elevate your dessert game by using granola as a topping for ice cream or frozen yogurt. It adds a delightful crunch and nutty flavor to sweet treats.
• Snack Straight from the Jar: Granola makes a fantastic and healthy snack on its own. Keep a jar handy for mid-morning or afternoon munchies.
• Baked Goods Inclusions: Incorporate granola into baked goods like muffins, cookies, or bread for added texture and flavor. It adds a wonderful crunch to your favorite recipes.
• Trail Mix Component: Create your own custom trail mix by combining granola with dried fruit, chocolate chips, and extra nuts and seeds. Perfect for hiking or on-the-go snacking.
• Fruit Crumble Topping: Use granola as a crunchy topping for fruit crumbles or crisps instead of a traditional flour-based crumble. It adds a unique texture and nutty flavor.

Additional Tips for Perfect Homemade Granola

1. Customize Your Nuts and Seeds: Don’t be afraid to experiment with different combinations of nuts and seeds. Use what you have on hand or try new pairings like pecans and pumpkin seeds, or almonds and chia seeds. Roasting nuts beforehand (or buying pre-roasted) can enhance their flavor.
2. Control the Sweetness: Adjust the amount of sweetener to your liking. If you prefer less sweet granola, reduce the maple syrup or honey. You can also use alternative sweeteners like brown rice syrup or coconut nectar, though they may affect the flavor slightly.
3. For Extra Clumpy Granola: For chunkier granola, don’t stir it as frequently during baking. Press the granola down gently with a spatula before baking and again after stirring halfway through. Let it cool completely undisturbed to encourage larger clumps to form. Some recipes also suggest adding a whisked egg white to the wet ingredients for extra clumping, but this recipe is designed to be clumpy without it.
4. Add Dried Fruit After Baking: It’s best to add dried fruit (like raisins, cranberries, chopped apricots, or dates) after the granola has baked and cooled. Dried fruit can become hard and chewy or even burn if baked in the oven. Stir in your favorite dried fruits once the granola is cooled for the best texture and flavor.
5. Spice it Up (or Down): Experiment with different spices to create unique flavor profiles. Try adding pumpkin pie spice, apple pie spice, cardamom, ginger, or even a pinch of chili flakes for a slightly spicy granola. Vanilla extract (added to the wet ingredients) also adds a lovely warm note.
6. Make it Vegan: This recipe is easily vegan if you use maple syrup or agave nectar as your sweetener. Ensure your oil is also plant-based (like coconut oil, avocado oil, or olive oil).
7. Gluten-Free Granola: Ensure your rolled oats are certified gluten-free if you require a gluten-free granola. Oats themselves are naturally gluten-free, but they can sometimes be processed in facilities that also handle gluten-containing grains.
8. Don’t Overbake: Overbaking granola can lead to a bitter or burnt taste. Keep a close eye on it during the last 10-15 minutes of baking. It should be lightly golden brown and fragrant. The granola will continue to crisp up as it cools, so it’s better to err on the side of slightly underbaked than overbaked.

Frequently Asked Questions (FAQ) about Homemade Granola

Q1: How long does homemade granola last?
A1: Properly stored in an airtight container at room temperature, homemade granola will stay fresh and crunchy for up to 2-3 weeks. The key is to ensure it is completely cooled before storing and to keep it sealed tightly to prevent moisture absorption.

Q2: Can I make granola without oil?
A2: While oil contributes to crispness, you can make granola without it. The texture will be slightly less crispy, and it may be more prone to clumping together. You might need to bake it for a slightly shorter time. Applesauce or mashed banana can be used in very small quantities as oil substitutes for binding, but they will alter the flavor and texture.

Q3: Can I use different sweeteners besides maple syrup or honey?
A3: Yes, you can use other liquid sweeteners like agave nectar, brown rice syrup, or even molasses (for a richer flavor, use sparingly). The type of sweetener will affect the final flavor profile of your granola. Granulated sweeteners are not recommended as they don’t bind the granola as effectively.

Q4: My granola isn’t crispy, what did I do wrong?
A4: Several factors can contribute to soft granola:
* Not baking long enough: Ensure you bake it for the full recommended time and until it’s lightly golden brown.
* Oven temperature too high: Baking at too high a temperature can cause the outside to brown too quickly while the inside remains soft. 300°F (150°C) is ideal.
* Not spreading it thinly enough: Overcrowding the baking sheet leads to steaming instead of baking. Spread it in a thin, even layer.
* Not cooling completely: Granola crisps up as it cools. Let it cool completely undisturbed on the baking sheet.
* Moisture absorption during storage: Ensure it’s stored in an airtight container.

Q5: Can I make this granola gluten-free?
A5: Yes, simply use certified gluten-free rolled oats to make this granola gluten-free. All other ingredients in this recipe are naturally gluten-free.

Q6: Can I add chocolate chips to my granola?
A6: Absolutely! For the best results, add chocolate chips (dark, milk, or white chocolate) after the granola has completely cooled. Adding them while the granola is hot will cause them to melt.

Q7: Can I substitute nuts or seeds in this recipe?
A7: Yes, feel free to substitute nuts and seeds based on your preferences and what you have available. You can use any combination of nuts like almonds, walnuts, pecans, hazelnuts, cashews, macadamia nuts, etc., and seeds like pumpkin, sunflower, chia, flax, sesame, etc.

Q8: How do I make chunky granola?
A8: To encourage chunkier granola, follow the tip mentioned earlier: press the granola down gently on the baking sheet before baking and again after stirring halfway through. Avoid stirring too frequently during baking and let it cool completely undisturbed. You can also slightly increase the amount of sweetener for better binding, but be mindful of the overall sweetness level.

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