This Easy Granola Recipe is made with a few basic ingredients that yield a nutty and crunchy granola. Since everyone has different sweetener preferences, I’ve included sweetener alternatives to brown sugar, including maple syrup and other sweeteners.
Homemade granola is simply better than store-bought granola—it just is. Why? Because you can control the ingredients, and there are no preservatives (which you don’t need) since its shelf life is long.
Nuts in granola
This is one of my favorite snacks, and I enjoy a mix of oats and nuts (with unsalted almonds and pecans being my favorites). If you prefer a nut-free granola, simply leave them out.
Oil-free granola
You will notice that there is no oil in this granola. Typically, oil is used to achieve crunchiness, but I prefer to omit it to keep the recipe on the healthier side. If you wish to incorporate healthy fats, melted coconut oil or avocado oil are excellent choices.
Baking the granola at a low temperature, combined with the sweetener of your choice, provides sufficient crunchiness, in my opinion.
Granola dry ingredients
When it comes to the dry ingredients, quick oats are typically the most commonly used base ingredient, as they bake quickly. Rolled oats or old-fashioned are what I specify in the recipe, but if you use quick cooking oats, cooking time may be shorter.
Best sugar to use for granola
Brown sugar, date sugar or coconut sugar.
Non sugar/natural sweeteners for granola
Real maple syrup, honey. Use half the amount than sugar.
Mix-it-up. I sometimes use a combination of half brown sugar and half pure maple syrup.
A large non-stick baking pan/sheet pan is best. I also like to add a layer of parchment paper to help with cleanup.
Crunchy granola
If, like me you love a good granola crunch there are a few tips to follow. Make sure the granola is in an even layer so the heat can distribute around it and also baking low and slow. Baking at a low temperature means you can bake it longer to achieve the crunch you like and a delicious granola.
Chunky granola
I personally like clumpy granola, a mix of larger clumps and crumbles. If you like it all smaller you can simply break it up before the granola cools.
Granola serving suggestions
A great snack right out the container. My favorite is topping for fruit on the bottom yogurt (pictured below) Greek yogurt (yogurt parfaits with fresh berries) or a crunchy topping for a smoothie bowl.
I also like to eat it like a cereal in a bowl with milk or milk alternative like my homemade oat milk, almond milk, cashew milk or soy.
Storing homemade granola
It is always best stored in an airtight container at room temperature (around 68-75°F/20-24°C) and will stay fresh for up to 2 weeks, refrigerated up to 1 month and frozen for 3 months.
Yield: 6 cups
Easy Granola with Coconut Sugar
Old-fashioned oat is mixed with coconut sugar, almonds, pecans and dried cranberries.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Ingredients
1 cup (145 grams) sugar of your choice * see note
2 cups (312 grams) old-fashioned/rolled oats ** see note
1 cup (145 grams) unsalted, raw whole almonds
1 cup (145 grams) unsalted pecan pieces
½ teaspoon cinnamon
¼ teaspoon salt
1 cup (130 grams) dried cranberries
Instructions
Preheat oven to 250°F/130°C.
To a small saucepan add the coconut sugar and 2 tablespoons water. Heat over low heat (be careful not to burn) while stirring until the sugar is dissolved. Remove from heat.
To a mixing bowl add the oats, almonds, pecans, cinnamon and salt.Pour the melted sugar over and mix well.
Spread the mix onto a large baking sheet and smooth to an even layer and bake for 30 minutes.
After 30 minutes, add the cranberries and stir. Smooth to an even layer and bake for a further 15 minutes. Allow to cool and transfer to sealed containers.
Notes
*Light or dark brown sugar, maple syrup or honey. If using maple syrup or honey use half the amount of sugar.
** You can also use quick cooking oats, but they may bake faster than rolled.
Nutrition Information
Yield
24
Serving Size
1/4 cup Amount Per ServingCalories 134Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 51mgCarbohydrates 18gFiber 2gSugar 11gProtein 3g
Granola is usually considered a healthy breakfast cereal. It's a toasted mixture of rolled oats, nuts, and a sweetener like sugar or honey, though it can also include other grains, puffed rice, dried fruit, seeds, spices, and nut butters.
Cook at 300 degrees F slowly for about 30 minutes or until it is golden brown and toasty. Cooking at too high of a temperature will likely burn the honey coating, the oats, and the nuts. A lower temperature ensures even baking for crispy, crunchy granola.
The whites act as a kind of glue that binds the ingredients together. To ensure that the egg whites coat all the ingredients, I beat them with a whisk until foamy and increased in volume, which makes it much easier to fold into the granola.
Granola is also calorie dense – some contain a little more than 300 calories per cup, but others can pack up to 600 calories per cup, from added oils, coconut, chocolate and added sugars including evaporated cane juice, honey, maple syrup, molasses, cane sugar and brown rice syrup.
Whether it's homemade or store-bought, properly storing granola will help extend the shelf life and maintain crunchiness. Store granola in an airtight container or tightly sealed zip-top bag in a dry, dark place away from heat.
Chia seeds are often praised for their binding powers. In fact, they secure ingredients so well that they can even be used as an egg replacer. Adding just a spoonful of chia seeds to your favorite granola bar recipe will make a huge difference in its texture.
YUM! More reasons to obsess over homemade granola: Healthier: it has less sugar and is lower Calorie than anything you'll find at the store. Freezer Friendly: It will keep for months in the freezer, stored in a freezer safe bag.
Once you try homemade granola, you won't go back to store-bought granola. It's so much better! This granola recipe is also a far more healthy granola option, since it's made with whole grains, unrefined oil and naturally sweetened.
The egg white is whisked until frothy (20 to 30 seconds will do it), then stirred into the oat mixture. The idea is that the egg's protein will help the oats bind to each other and create delicate clusters.
First, press the granola into an even layer before you put it in the oven. Then, stir it only once halfway through cooking. For really good clumps, press down on the finished granola before it cools and avoid jostling it on the pan until cooled completely.
Kellogg's® Granola Crunchy. Indulge with the delicious Kellogg's® Granola Crunchy. It is the perfect combination of rolled oat clusters with shredded coconut and a hint of cinnamon.
Homemade granola bars are best when stored in the fridge or cooler areas of your kitchen (like a dark pantry). I keep mine in the fridge. Remember that the sticky glue holding these together is made with butter, which has a low melting point. So once these bars warm up, they fall apart more easily.
Make sure that whichever granola recipe you use, it calls for some liquid, typically oil of some kind (I recommend olive oil for a subtle earthy, floral flavor, or melted unrefined coconut oil for subtly coconutty flavor). The liquid will help the chia seeds to gel, ensuring the granola sticks together.
The Bottom Line. Granola is healthy in small amounts, especially because oats, nuts, seeds and dried fruit in granola provide some fiber that's good for heart and gut health. However, granola can also be a rich source of calories, saturated fat and sugar, depending on the brand you buy.
The primary difference between oatmeal and granola is that oatmeal is made from whole oat grains that have been cooked at a higher temperature than usual to gelatinize the starch. Granola contains rolled oats, fruits, honey, raisins, almonds, and other components.
Which One Is Better for Breakfast? Both oatmeal and granola make for a healthy, nutritious breakfast, but the winner for us is granola—the added nuts, seeds, and dried fruits give you a source of fiber and healthy fats that oatmeal can't quite compete with.
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