Easiest Granola Ever

Sometimes when I get granola from the store – it can be like the equivalent of fruit loops for grownups. It can be so sweet, it’s not always what you want first thing in the morning. Considering how easy it is to make – I really had no excuse not to make my own! Great for snacking, adding to a yogurt parfait, or topping off a cobbler, mmmm.

I’ve made granola a number of times, each time trying to get the flavor and texture closer to what I prefer. That said, one of the best things about granola is how flexible it is! No batch I’ve made has ever been “bad”, it’s always delicious. It’s just a question of getting the texture just right.

The recipe below is what I’ve found to be best for a less sticky, crumblier, still clumpy granola. However, if you prefer more clumps, or want a less dry granola, add more honey and/or oil! It really is that easy!

Ingredients:

  • ¼ C Honey (You could also use agave if you’re vegan)
  • ½ C Oil
  • 1 C Nuts
  • 3 C Old Fashioned Rolled Oats
  • 1 t Vanilla
  • 1 t Cinnamon
  • ½ t Salt

Directions

  • Preheat oven to 315° Fahrenheit
  • Whisk together honey, oil, vanilla, salt, and cinnamon in a large bowl. For oil I use either a canola oil, or a coconut oil. Whatever I have on hand
  • Add in oats and nuts and stir to coat evenly. Use whatever nuts you’d like here, sliced almonds are the most popular choice, but you could really use anything you want. I’ve even made this recipe with a tin of honey roasted almonds I had on hand
  • Spread out on 2 baking sheets lined with parchment paper. You could bake it all on one, but I prefer to bake it on 2 for more crunch
  • Bake for 12 minutes
  • Remove from oven and stir granola on the tray. If you want more clumps, tamp the granola down with a spatula or the back of a spoon before returning to oven to finish baking
  • Bake for another 10 minutes
  • Remove from oven and cool. Make sure to really let it cool!!!
  • Sprinkle with dried fruit, chocolate chips, or whatever else you desire
  • To store granola, wait for it to cool completely then keep it fresh in an airtight container. This recipe is freshest when eaten within 3 weeks.

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