How to Make Your Own Granola
10+ Servings | Serving 1x bowl (~ 40g)
Easy | 30mins
Making your granola is quite simple. It's all about getting the right ingredients. By 'right,' I mean the ingredients to make the specific granola you want and love. That's the great thing about making your own: You can get the mix of clumpiness, nuts, dried fruit, seeds, and other flavours precisely as you like. Plus, anything you make yourself always tastes better.
Here's a simple Basic Granola recipe to get you started on your granola-making journey. Feel free to experiment and add your twist with different ingredients. Even if your first batch doesn't turn out exactly as you imagined, remember there's always another opportunity to create a perfect granola blend that suits your taste.
Ingredients
🌱 = Get It From The Source
This is Granola formula, pick and choose the ingredients and quantities as you wish!
300g organic porridge oats 🌱
100g nuts (pecans, almond flakes, walnuts, cashews, pistachios, macadamia) 🌱
100g dried fruit (cranberries, source cherries, inca berries, mulberries, raisins, chopped apricots, dates, gojis) 🌱
50g seeds (pumpkin seeds, sunflower seeds, linseeds, our Omega Mix) 🌱
2 tbps organic coconut oil or extra virgin olive oil (EVOO) (choose the oil if want it more savoury) 🌱
½ cup sweetener such as maple syrup or honey 2 tbps 🌱
1 tsp vanilla extract
1 tsp fine grain salt (though add to taste) 🌱
(optional) ½ tsp cinnamon, pumpkin spice blend or even ginger powder (optional) 🌱
(optional) other add-ins at approximately ½ cup (50g) – choc chips, cacao nibs, toasted coconut flakes, raw coconut flakes ** 🌱
** these ingredinets add half way through baking to avoid burning or chocolate at the end so it doesn't melt
Method
- Preheat oven to 150/fan or 130/gas degrees and line a large, rimmed baking sheet with parchment paper – the oven shouldn't be too hot so your granola doesn’t dry out or burn
- In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon (and other spices). Stir to blend.
- Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer, see below for more on clumpiness). The granola will further crisp up as it cools. Watch that it isn’t burning and is browning evenly
- If you're adding coconut flakes or anything that burns easily add this in when there is about 10mins of oven cooking time left
- Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
Lets Talk About Granola Clumpiness!
- For better clumpiness, your oats should be crowded in the pan enough to stick together but not so crowded that they don't toast evenly.
- Be sure to line the pan with parchment paper so that the sweetener sticks to your oats rather than the pan.
- For maximum clumps, gently press down on the granola with the back of a spatula after stirring the mixture at the halfway baking point. Then, put the pan back into the oven to finish baking.
- Bake the granola until it's lightly golden on top, as instructed. It may not seem done, but it will crisp up as it cools. Overbaking can break the sugar bonds, so it's best to err on the side of undercooking. You may need to experiment with your oven and the amount of sweetener used. Keep in mind that all the ingredients are safe to eat uncooked.
- Lastly, let the granola cool completely before breaking it up.
- Mixtures with a higher sweetener content tend to stick together better, resulting in a more clumpy granola.
- When making granola, add dried fruit at the beginning since there's no stirring at the end.
