Granola has come a long way since its inception in the 19th century as a health food developed by Dr. James Caleb Jackson where he crumbled graham flour and baked it. Fast forward to today, and you'll find aisles in the grocery store dedicated to this once-humble breakfast, now packed with a variety of flavors but also, unfortunately, a lot of added sugars and unnecessary ingredients. This is precisely where the beauty of homemade granola shines through—it’s not only healthier but infinitely customizable and surprisingly simple to make.
Customizing your granola
When you take the homemade route, you control the sweetness and flavor profile of your granola. Prefer it sweeter? Drizzle in some honey or maple syrup. Love warm spices? Add cinnamon and vanilla, or experiment with cardamom and nutmeg for something different. For texture and additional health benefits, toss in a variety of nuts and seeds—each adding its own unique taste and crunch. And let’s not forget the dried fruits for a chewy contrast, or even some dark chocolate chips for those who can’t live without a chocolate fix. The options are endless!
One thing to note: if you're adding in dried fruit, wait until after you bake your granola in the oven to add it in.
At its core, homemade granola is a powerhouse of nutrition, especially when made with rolled oats, known for their high fiber content and ability to support heart health. By creating your own mix, you also dodge the excessive sugars and preservatives found in many store-bought versions.
Storing Granola
Storing your granola is a breeze. It keeps well on the counter for up to two weeks and can be frozen for up to three months, making it perfect for batch cooking. I love making a big batch and storing it in the freezer—it only takes about 5 minutes to defrost, and then it’s ready to be added to yogurt, sprinkled over nice cream, or just munched on by the handful. You can also add it to my apple nachos recipe as the perfect crunch!
Homemade Granola
Ingredients
- 4 cups old-fashioned rolled oats
- 1 ½-2 cup raw nuts and/or seeds I used ½ a cup of each: pecans, almonds, walnuts, pumpkin seeds
- 1 teaspoon fine-grain sea salt
- 1 ½ teaspoon cinnamon
- ½ cup melted coconut oil
- ½ cup maple syrup
- 2 teaspoon vanilla extract
- ⅔-1 cup dried fruit I used equal parts goji berries, mullberries, and golden raisins
Instructions
- Preheat your oven to 350F
- Mix all ingredients together in a large bowl except for the dried fruit.
- Place the granola on a large baking sheet in a single row and bake for 12 minutes, flip, then bake for 10-12 more.
- Allow granola to cool for at least 30 minutes (this is where it crisps) and then add your dried fruit on top
- This granola lasts 1-2 weeks on the counter in an airtight container and in the freezer for up to 3 months (just thaw for 5-10 min before serving as the dried fruit freezes).
Wrapping up, diving into homemade granola making is not just about crafting the perfect breakfast—it’s about taking control of your health and indulging in creativity. Whether you’re sprinkling it on your morning yogurt, adding a crunch to your nice cream, or enjoying it by the handful, this granola is sure to become a staple in your kitchen. I can’t wait for you to try it and make it your own. Don’t forget to share how it goes, rate, and review the recipe. Happy granola making!
[…] It adds that creamy dreaminess that takes these nachos from yum to OMG yum! Be sure to try out my homemade granola recipe and sprinkle it on top of these apple […]