We’re of the opinion that the granola in your pantry should be so good that you wake up in the morning thinking about it, so we’ve created a homemade version worth dreaming about. It’s just the right mix of sweet and savory, and perfectly rides the line between crunchy and chewy. It also only takes an hour to make, and is great as an on-the-go breakfast, a healthy-ish snack, and even dessert. The best part, though? While we love it as is, it’s also incredible for customization. Follow our tips and tricks and stick to the ratios for the best granola you’ll ever have. Store-bought could never!
Ingredients for the best granola:
This recipe mostly includes pantry staples you’ve likely already got at home, and they all play an important role. Here’s what you need to know:
— The oats. Rolled oats work best here, rather than quick-cooking or instant varieties.
— The oil. Oil helps caramelize and crisp up all the ingredients in your granola, giving it that quintessential toasty, crispy quality. We love olive oil because it helps keep it from being too sweet, but you could use coconut or avocado oil instead. Just don’t omit it!
— The sweetener. Maple syrup and brown sugar are an incredible pair here—they provide sweetness and help bring everything together into those extra-desirable clusters. They also help make your kitchen smell amazing while your granola is baking. Be warned, though—they can also burn if you’re not careful (if you’ve ever walked away while making caramel, you’ll know what we mean). Make sure to stay close to your oven at the end, and check it every 3 to 5 minutes.
— The nuts. We like using a subtle crunchy nut, like almonds, and a more fragrant one, like pecans, for a little added variety, but feel free to stick to just one or swap in alternatives. Whatever you go with, just make sure they’re raw and untoasted for this recipe.
— The fruit. Ditto on the dried fruit—you can use whatever type you like. Just make sure to toss the dried fruit into the granola after it’s been baked so that it doesn’t turn into crunchy, burnt fruit leather. The one exception is the unsweetened coconut flakes, which add tropical flair and benefit from being toasted alongside the nuts and oats.
How long to bake the granola:
Taking inspiration from many granola gurus, this granola cooks low and slow at 300° to allow for optimal caramelization. It takes time for the oats to toast and the sugar to heat and harden, especially at low temperatures, so don’t rush it. You’ll stir it just once, then compact it down to help promote clusters, before letting it do its thing on its own.
Heads up—the granola won’t seem crunchy enough until it cools completely, which is why visual cues are so important. If you don’t bake it long enough (using its golden brown color as an indicator), it will be chewier than expected. Alternatively, if you overbake it, it will be dry and burnt-tasting. Make sure to remove from the oven completely to check the color accurately since it’s often hard to tell while still in the oven.
Storage:
Let cool and store your granola in an airtight container or zip-top bag in a cool place on a counter or in a cabinet. It’ll keep for up to 2 weeks (if it lasts that long!).
Made this? Let us know how it went in the comments below.
We’re of the opinion that the granola in your pantry should be so good that you wake up in the morning thinking about it, so we’ve created a homemade version worth dreaming about. It’s just the right mix of sweet and savory, and perfectly rides the line between crunchy and chewy. It also only takes an hour to make, and is great as an on-the-go breakfast, a healthy-ish snack, and even dessert. The best part, though? While we love it as is, it’s also incredible for customization. Follow our tips and tricks and stick to the ratios for the best granola you’ll ever have. Store-bought could never!
Ingredients for the best granola:
This recipe mostly includes pantry staples you’ve likely already got at home, and they all play an important role. Here’s what you need to know:
— The oats. Rolled oats work best here, rather than quick-cooking or instant varieties.
— The oil. Oil helps caramelize and crisp up all the ingredients in your granola, giving it that quintessential toasty, crispy quality. We love olive oil because it helps keep it from being too sweet, but you could use coconut or avocado oil instead. Just don’t omit it!
— The sweetener. Maple syrup and brown sugar are an incredible pair here—they provide sweetness and help bring everything together into those extra-desirable clusters. They also help make your kitchen smell amazing while your granola is baking. Be warned, though—they can also burn if you’re not careful (if you’ve ever walked away while making caramel, you’ll know what we mean). Make sure to stay close to your oven at the end, and check it every 3 to 5 minutes.
— The nuts. We like using a subtle crunchy nut, like almonds, and a more fragrant one, like pecans, for a little added variety, but feel free to stick to just one or swap in alternatives. Whatever you go with, just make sure they’re raw and untoasted for this recipe.
— The fruit. Ditto on the dried fruit—you can use whatever type you like. Just make sure to toss the dried fruit into the granola after it’s been baked so that it doesn’t turn into crunchy, burnt fruit leather. The one exception is the unsweetened coconut flakes, which add tropical flair and benefit from being toasted alongside the nuts and oats.
How long to bake the granola:
Taking inspiration from many granola gurus, this granola cooks low and slow at 300° to allow for optimal caramelization. It takes time for the oats to toast and the sugar to heat and harden, especially at low temperatures, so don’t rush it. You’ll stir it just once, then compact it down to help promote clusters, before letting it do its thing on its own.
Heads up—the granola won’t seem crunchy enough until it cools completely, which is why visual cues are so important. If you don’t bake it long enough (using its golden brown color as an indicator), it will be chewier than expected. Alternatively, if you overbake it, it will be dry and burnt-tasting. Make sure to remove from the oven completely to check the color accurately since it’s often hard to tell while still in the oven.
Storage:
Let cool and store your granola in an airtight container or zip-top bag in a cool place on a counter or in a cabinet. It’ll keep for up to 2 weeks (if it lasts that long!).
Made this? Let us know how it went in the comments below.
Directions
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- Step 1
Preheat oven to 300°. Line an 18″ x 13″ sheet tray with parchment. In a large bowl, toss oats, coconuts, pecans, walnuts, brown sugar, oil, syrup, salt, vanilla, and cinnamon. Pour mixture onto prepared tray and pack to an 11″ x 9″ rectangle.
- Step 2Bake granola 15 minutes, then remove from oven and stir to break up mixture. Compact back to a rectangle with a spatula and continue to bake until lightly golden brown, about 30 minutes more. Give it another toss if color is still slightly under golden brown and continue to bake in 3- to 5-minute increments; the edges will start to darker more quickly. Let cool 10 minutes.
- Step 3Break up into small clusters. Gently fold in apricots and raisins, then let cool completely.
- Step 4Make Ahead: Granola can be made 2 weeks ahead. Store in an airtight container at room temperature.
- Step 1
