Today I want to talk about how to make a sweet and crunchy granola from scratch. A good granola stands on its own. By that I mean you like it so much that you’ll just reach in the box or bag to grab a handful for a snack. Granola also tastes delicious on yogurt or mixed with other breakfast cereal.
Today I’m sharing my sweet and crunchy granola recipe! It’s so easy to make and lower in sugar that some of the store bought versions.
Homemade granola Q & A’s
1. Why does my granola clump together?
When you stir your granola frequently while cookie it’s less likely to clump. I like the clumps so it’s a personal preference.
2. Is it cheaper to make your own granola?
Yes! It’s always less to make homemade granola and because you are doing your own measuring, you can adjust the sugar and fat content to your personal preferences.
3. How long will homemade granola last?
Store in an air-tight container for up to two weeks or in the freezer for 8 weeks
What ingredients you’ll need to have on hand
You’ll need a baking sheet and parchment paper. My favorite oats .. I’ve been using Rob Mill’s Oatmeal for years and it’s so delicious. Get creative! I usually add several types of nuts (raw of roasted and salted), dried fruit, and then something to sweeten it up. For this recipe I used molasses and maple syrup. You can also use honey! You don’t want your granola to be too dry so oils are important. Go easy though because you don’t want the calorie count to go up too hight. I try to keep the fat down to just 1/2 to 2/3 of a cup. Use coconut oil, butter, or a combination of both. Spice it up with cinnamon or try my homemade pumpkin pie spice! I use it year round in cooked oatmeal and granola.
Tips for making homemade granola
First of all don’t rush this. Preheat the oven and line a baking sheet with parchment paper. I like to slowly roast my homemade granola for about 50 minutes, stirring occasionally. Start by mixing all of the dry ingredients together, oats, fruit, nuts, and spices in a large bowl. Next, melt the butter and/or coconut oil on the stove. Once melted, add the molasses and maple syrup to to simmering pot. Stir gently and then add the sugar and oil to your dry ingredients. Mix thoroughly and then spread the granola out onto the parchment covered pan. Roast and serve atop yogurt. Add fruit if you’d like!
- 3 cups old-fashioned rolled oats
- 1 cup of shredded dried coconut
- 1/3 cup cashews (chopped)
- 1/2 cup pumpkin seeds
- 1/3 cup walnuts
- 1/4 cup sunflower seeds
- 8 dates (chopped, seeds removed)
- 1/3 cup raisins
- 1/2 tsp sea salt
- 1/3 cup coconut oil
- 1/4 cup melted butter
- 1/3 cup maple syrup
- 1/4 cup molasses ( I use the dark variety)
- 1 Tb pumpkin pie spice
- Preheat oven to 275 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- Melt butter and coconut oil in a microwavable bowl or heat stove top.
- Add maple syrup and molasses.
- Combine oats, nuts, raisins, coconut, dates, salt and pumpkin pie spice in a large bowl.
- Gently stir all ingredients.
- Pour sugar and oil over the oats mixture.
- Spread on to baking sheet and bake for about 50 minutes. Stir 1/2 way through the baking process.
- Remove from oven, allow to cool and then add to your favorite Greek yogurt!