Homemade Crunchy Granola Recipe

5 from 3 votes

Homemade Crunchy Granola Recipe

An easy and deliciously crunchy granola recipe with whole ingredients, including rolled oats, honey, nuts, coconut, and sunflower seeds. Use gluten-free oats to make it gluten-free and leave out other ingredients to cater to allergy needs or personal preferences.

Course Breakfast

Cuisine American

Keyword honey recipe, nuts, pecan

Prep Time 15

Cook Time 30

Servings servings

Calories 214kcal

Author Tanya Anderson

Cost $10

Equipment

Ingredients

2.75 cups rolled oats 250 g
4 TBSP sunflower oil 55 g - or melted coconut oil
4 TBSP honey 80 g - or agave syrup or maple syrup
3 TBSP desiccated coconut flakes 18 g
1.5 tsp ground cinnamon
Pinch fine sea salt to taste
1.5 cups nuts 215 g - hazelnuts, pecans, walnuts, almonds, pistachios, or peanuts - optional
0.5 cup seeds 67 g - sunflower, flax, pumpkin, or sesame - optional
handful dried fruit cranberries, raspberries, banana, raisins, freeze-dried strawberries, currants - optional

Instructions

Pre-heat the oven to 340°F (170°C or 150°C fan assisted).
You can make granola with roughly chopped or whole nuts. If you prefer smaller pieces, use a kitchen knife or a mortar and pestle to reduce them to small but chunky pieces. Set aside.
Place the rolled oats and the honey in a large mixing bowl and stir together.
Add the oil, coconut, cinnamon, and salt and stir until all the ingredients are well mixed.
Next, you toast the mixture. Spread it in an even layer over a sheet pan and bake for ten minutes. You can line the tray with baking paper if you wish.
After ten minutes, take the tray out and gently stir the granola. Spread the oats out in a thin layer again and put the tray back in the oven for another ten minutes.
Take the tray out of the oven, mix and re-spread again, then sprinkle the nuts over the top. Bake in the oven for another ten minutes.
Take the granola out when the nuts and oats are golden. There's a fine line between golden and starting to darken, so it might help to sit and watch them for the last few minutes.
Cool the granola for one to two hours before adding the optional dried fruit. To avoid allergies or sulfites you can make dried fruit yourself using a food dehydrator.
Keep your homemade granola stored in an airtight container and use it within three months. The typical serving size is about ¼ to ½ a cup, which adds the perfect amount of crunch to yogurt and snacks.

Notes

I've also started making a version of this granola recipe with cocoa powder. One heaping teaspoon with the other dry ingredients makes a gorgeous nutty and chocolatey homemade granola. If you're a true chocoholic, you could add chocolate chips to yours, too!

Nutrition