Did you know granola is really easy (and cheap!) to make at home? I make a batch about once per week, especially in the summertime when I want cold, simple breakfasts of yogurt, fruit, and granola. I also love to use up pantry odds and ends in my granola.
I don’t like super sweet breakfasts (plus my breakfast fruit is already so sweet), so I love making my own granola so that I can control how much sweetener goes into it. I’m not a fan of post-breakfast blood sugar roller coasters.
This recipe template does use a bit of natural sweetener and a bit of oil, both of which are necessary for granola to stick together and create the crunch. I use just enough to get a good texture, but not so much that I’ve turned my breakfast into dessert. If you are a dessert-for-breakfast person and have no aversion to sweeteners or oil at breakfast, go wild, I’d recommend doubling the oil and sweetener. 🙂
Feel free to play around with the ratios given here to achieve your perfect granola.
Oats (About 1 Cup)
- Rolled oats , not quick, instant, or steel cut
Nuts & Seeds (About 1 Cup)
- Pumpkin seeds
- sprinkle of hemp seeds
Oil or Fat
- 1 Tbsp coconut oil or a neutral flavored vegetable oil
- 1/4 cup peanut butter or other nut butter, optional
Touch of Sweetness
- 2 tsp maple syrup or honey , optional
- Dried fruit (cranberries, apricots, blueberries, raisins, cherries, mango, etc.), optional
- Pinch of sea salt
- Generous sprinkle of cinnamon
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Using your hands, mix all of the ingredients on the baking sheet, making sure to coat the oats well with the oil or nut butter.
- Spread out in an even layer on the baking sheet. You want the oats to stick to themselves to create nice clusters, but you don't want it so thick that they can't brown or get crunchy.
- Bake for 10-15 minutes, until the granola is lightly browned and sticking together. It will harden as it cools, so take it out just a bit earlier than seems intuitive.
- Don't touch the granola for at least an hour after removing it from the oven. Letting it sit undisturbed while it cools is what creates good crunch and nice clusters.
- Oats are a gluten-free grain, but they are sometimes processed with products containing gluten and this contamination can be enough to trigger an immune response in those with high gluten sensitivity or celiac disease. If you are concerned about this, be sure to buy certified gluten-free oats.