I’ve always liked granola and tried making it homemade a number of times, but this version is the best I’ve ever had! It’s more than worth the splurge. Yet it has some healthy additions that help offset any guilt. Sometimes I do indulge in eating it in a little milk, but a little goes a long way as it’s so flavorful, crunchy, and satisfying. It’s also perfect sprinkled on top of yogurt or ice cream or as part of a parfait.
This homemade granola is super easy to make. You can vary the nut, fruit and seed options, but I strongly suggest considering all (or at least some) of the ones I use. It’s a perfect combination! I’ve been making it frequently as I have a very large supply of honey in my pantry. Beekeeping is very popular in Czech Republic, where I now live. My brother also keeps honeybees in New Jersey, in the US. It’s a good practice as the honeybee populations are crucial to maintain in the world. Plus, honey tastes marvelous!
Ingredients (makes about 2 cups/6 servings):
- Generous 1 cup (250 ml) rolled or old-fashioned oats (do NOT use instant or steel cut)
- 1/3 cup (110 ml), or a little more, roughly chopped hazelnuts (or other nuts, as desired)
- Scant 1/4 cup mix of seeds (I use 2 tablespoons sunflower seeds, 1 tablespoon sesame seeds, and 2 teaspoons chia or flax seeds)
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons honey
- 3 tablespoons melted butter
Later add-ins (only after granola has baked):
- 1/4 to 1/3 cup mixture of dried or small freeze dried fruit (I usually use chopped dried apricots, cranberries, and raisins), amount to taste
Preheat oven to low 125 C (255 F), with rack in middle position. Prepare a medium-sized roasting pan or rimmed baking sheet. Line the pan with parchment paper.
In a medium-sized mixing bowl, thoroughly mix together the oats, nuts, seeds, cinnamon, salt, honey, and melted butter. Do NOT add the dried fruit at this point! Transfer oat mixture to the parchment paper lined baking pan and spread out evenly into one layer. Put in oven and bake for about 40 to 45 minutes. No need to stir. The mixture will have browned slightly, and smell fragrant. Be careful not to over brown.
Put the hot pan on a cooling rack and let the baked granola mixture cool for 5 to 10 minutes. Then add the dried fruit, mixing in to distribute evenly. If the granola is in large clumps, break up a bit with a spatula. The granola grows crunchier as it cools. Once fully cooled, transfer to an airtight container and store at room temperature. Makes between 2 to 2 1/3 cups total. The typical serving size of granola is approximately 1/3 cup.
Left: Before baking, Right: After baking with fruit added when cooled a bit.
Left: A mixture of dried fruit. Use higher amount for very fruity granola. Enjoy with milk or yogurt or as a topping for various other things.