Making Granola from Scratch
Homemade granola outlasts the store-bought variety because the texture stays crisp and the flavors remain clean. You are looking for a gentle, even toast that turns the oats to the color of dry wheat straw.
Watch the sugar content
Excessive sweetener leads to a soggy mess that burns before it crisps. Keep your fats and sugars at a moderate ratio so the dry ingredients can toast properly.
- large mixing bowl
- heavy-duty rimmed baking sheet
- parchment paper
- spatula
What goes in.
- 3 cupsold-fashioned rolled oats
- 1 cupraw nuts or seeds, chopped
- 1/3 cupneutral oil or melted coconut oil
- 1/2 cupmaple syrup or honey
- 1/2 tspfine sea salt
- 1 tspground cinnamon
Do not touch until cold
Granola will feel soft and slightly greasy when you pull it from the oven. If you stir it while hot, you will break the bonds that form the clusters; let it sit until stone cold.
The method.
Preheat and prepare
Set your oven to 300°F (150°C). Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
Combine
In a large bowl, whisk the oil, sweetener, salt, and cinnamon. Add the oats and nuts, folding with a spatula until every grain is glistening and coated.
Spread
Pour the mixture onto the sheet and spread it into a single, compact layer. If you want large clusters, use the back of your spatula to press the oats firmly against the pan.
Bake
Place in the center of the oven. Bake for 30 to 35 minutes, turning the pan halfway through. The oats should be golden brown and smell toasted.
Cool
Remove from the oven and set on a wire rack. Do not move or stir the granola until it reaches room temperature.
Other turns to take.
Dried Fruit Add-ins
Always stir in raisins, cranberries, or dried apricots after the granola has fully cooled, otherwise the fruit will become tough and chewy in the oven.
Salty-Sweet
Finish the warm tray with a light sprinkle of flaky sea salt immediately after it leaves the oven to contrast the maple sweetness.
When it doesn't go to plan.
If your oven runs hot, check the edges at the 20-minute mark to ensure they aren't browning too quickly.
Store in an airtight glass jar at room temperature; it will stay crisp for two weeks.
For extra crunch, add a half-cup of shredded coconut or cocoa nibs halfway through the bake.
The ones that keep coming up.
Can I use instant oats?
No. Instant oats are too thin and will turn to dust rather than toasting into satisfying clusters.
Why did my granola burn in the middle?
Your oven may be crowding the tray. Ensure the granola is in a thin, even layer, and avoid stacking it too high.