Homemade Granola Recipe
This easy homemade granola is crisp, deeply toasted, and perfectly salty-sweet, with oats, almonds, coconut, brown sugar, and maple syrup. Bake it loose and crunchy for sprinkling over yogurt, or use the simple variation below to make bigger clusters.
Servings: 5 cups
Calories: 602kcal
Ingredients
- 3 cups old-fashioned oats
- 1 cup unsalted almonds
- ¾ cup shredded, sweetened coconut
- ¼ cup light brown sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil
- ¾ teaspoon salt
- ½ cup dried fruit (optional)
Instructions
- Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, combine the oats, almonds, coconut, and brown sugar.
- In a separate bowl, combine maple syrup, vanilla, oil, and salt. Add oil mixture to oats mixture and stir until combined.
- Pour mixture onto parchment-lined baking sheet. Cook for 1 hour and 15 minutes, tossing every 15 minutes to ensure even toasting and a loose, even crunch. *For bigger clusters: stir once halfway, press firmly, don't stir again at all, and leave completely undisturbed when cooling.
- Remove from oven and let cool for 1 hour. Add dried fruit, if using.
- Transfer granola to a tightly-sealed container, and store at room temperature for up to 1 month.
Video
Notes
For longer storage, freeze for up to 3 months. If it loses its crunch, spread it on a baking sheet and bake at 250°F for 10–15 minutes, then cool completely.
Recipe adapted from Alton Brown.
Nutrition
Calories: 602kcal | Carbohydrates: 67g | Protein: 13g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Sodium: 392mg | Potassium: 483mg | Fiber: 9g | Sugar: 28g | Vitamin A: 0.3IU | Vitamin C: 0.1mg | Calcium: 131mg | Iron: 3mg
