Forget those sugary, preservative-laden store-bought granolas! Crafting your own homemade version allows you to control the ingredients, sweetness level, and flavor profile. This recipe yields a beautifully crunchy granola that’s perfect with yogurt, milk, or straight out of the jar.
Ingredients:
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3 cups rolled oats (old-fashioned): These are the star of your granola, providing chewiness and structure. Avoid quick or instant oats, as they don't hold their shape as well and can result in a mushy texture.
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1 cups mixed raw nuts and seeds: This is where you can get creative! A good mix might include chopped walnuts, pecans, sliced almonds, pumpkin seeds (pepitas), sunflower seeds, and a few tablespoons of flax or chia seeds for an extra nutritional boost.
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teaspoon ground cinnamon: Adds warmth and a subtle spice. Nutmeg or a pinch of ground ginger can also be lovely additions.
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teaspoon sea salt: Essential for enhancing flavors and balancing the sweetness.
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cup pure maple syrup or honey: Your primary sweetener and binder. Maple syrup provides a distinct flavor, while honey offers a richer sweetness. You can adjust the amount slightly based on your sweetness preference.
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cup melted coconut oil or olive oil: Helps achieve that desirable crunch and provides healthy fats. Coconut oil will impart a very subtle coconut flavor, which can be lovely. Olive oil is more neutral.
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1 cup dried fruit: Add this after baking to prevent it from burning or becoming rock-hard. Excellent choices include raisins, dried cranberries, chopped dried apricots, chopped dates, or even goji berries.
Instructions:
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Preheat Oven & Prepare Pan: Preheat your oven to a moderate 300°F (150°C). Line a large, rimmed baking sheet (standard half-sheet size is ideal) with parchment paper. This prevents sticking and makes cleanup a breeze.
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Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats, your chosen mix of nuts and seeds, ground cinnamon, and sea salt. Stir well to ensure everything is evenly distributed.
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Whisk Wet Ingredients: In a separate small bowl, whisk together the pure maple syrup (or honey) and the melted coconut oil (or olive oil) until thoroughly combined.
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Combine Wet and Dry: Pour the wet ingredients over the dry oat and nut mixture. Stir vigorously with a sturdy spoon or spatula until every oat and nut piece is evenly coated. This is crucial for uniform browning and crunch.
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Spread on Baking Sheet: Transfer the coated granola mixture to the prepared baking sheet. Spread it out into a single, even layer. You want it to be relatively thin to allow for consistent toasting. If you have too much for one pan, use two.
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Bake: Place the baking sheet in the preheated oven. Bake for 30-40 minutes. Halfway through the baking time (around 15-20 minutes), carefully remove the pan from the oven and use a spatula to gently stir and flip the granola to ensure even browning. Return to the oven.
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Cool Completely (The Secret to Crunch!): Once the granola is golden brown and fragrant, remove it from the oven. This is the most important step for achieving crunch: DO NOT STIR IT AS IT COOLS! Let the granola cool completely and undisturbed on the baking sheet for at least 1-2 hours, or until it's completely cold. As it cools, it will harden and form those wonderful, irresistible clusters.
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Add Dried Fruit & Store: Once fully cooled, break the granola into desired clusters with your hands. Stir in your dried fruit of choice. Store the homemade granola in an airtight container at room temperature for up to two weeks, or in the refrigerator for longer freshness.