Easy Homemade Granola

This image courtesy of Tina Rupp

Granola, or specifically store-bought granola, lost its levity sometime ago. It became a vehicle for scientifically added nutrition, loaded with additives like protein powders, bee pollens, and other questionably medicinal ingredients. Our granola is a back-to-basics whole food. Filled with nuts and dried fruits, it’s reasonably healthy and wholly addictive. You can customize your own blend by exchanging fruits and nuts at will. We guarantee when the aroma of toasted oats and nuts starts to emanate from your oven, you will fall in love with granola all over again. This granola is great for snacking on its own, and for layering in fresh fruit and yogurt parfaits.

NotesWe encourage you to stir the granola twice while baking; however, if you are the type of person who really craves a clumpy granola, stir and flip a little less vigorously throughout the cooking process.

1 pound

Cooking Methodbaking

CostInexpensive

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

Dietary Considerationegg-free, high fiber, lactose-free, low cholesterol, low saturated fat, peanut free, vegetarian

Mealbreakfast, snack

Moodblue

Taste and Texturecrunchy, nutty, sweet

Ingredients

  • 2 cups rolled oats
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 3 tablespoons plus 1 teaspoon vegetable oil
  • ¼ cup honey
  • ¼ cup firmly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/3 cup whole almonds
  • 1/3 cup whole hazelnuts
  • 1/3 cup golden raisins
  • 1/3 cup dried cherries

Instructions

  1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

  2. In a large bowl, toss the oats with the cinnamon and salt.

  3. In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined.

  4. Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand, and make a fist. Repeat until all of the oats are coated with the honey mixture.

  5. Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.

  6. Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven.

  7. Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the oven.

  8. Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola and use your hands to transfer it to an airtight container. The granola will keep for 1 week.

2008 Matt Lewis and Renato Poliafito

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