Homemade Granola
Yield: 18 servings
Calories: 271kcal
Looking for a delicious and healthy breakfast option? Try this homemade granola recipe! It's easy to make and customizable. Perfect for topping yogurt or eating with milk.
Ingredients
- ½ cup (120 ml) maple syrup
- ½ teaspoon (3 g) kosher salt
- ½ teaspoon (1 g) cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (120 ml) avocado oil
- 5 cups (498 g) old fashioned rolled oats
- 1 ½ cups (213 g) almonds, raw or roasted
- ½ cup (73 g) roasted pepitas, (pumpkin seeds)
- 1 cup (117 g) dried cranberries
Special Equipment
Instructions
- Preheat the Oven - Set the oven rack to the upper-middle position. Preheat to 325ºF (163ºC). Line a large sheet pan with parchment paper and set aside.
- Whisk the Sweetener and Spices - In a large bowl whisk together maple syrup, salt, cinnamon, and nutmeg. Add the oil and whisk together until combined and slightly thickened.
- Add the Oats and Nuts - Add the rolled oats, almonds, and pepitas, and stir to thoroughly coat the dried ingredients with the maple syrup mixture.
- Spread onto Baking Sheet - Evenly spread the granola mixture onto the sheet pan. Use the bottom of a spatula to firmly press down on the mixture until the layer is about ½-inch thick. This will create granola clusters after baking and cooling.
- Bake the Granola - Bake until golden brown, about 40 to 45 minutes, rotating the sheet pan halfway through. The granola should feel dry, but won't be completely crunchy when removed from the oven.
- Let it Cool - Place the sheet pan on a wire cooling rack. Allow it to cool completely, about 45 minutes to 1 hour. The granola will dry and harden during this time.
- Finish and Store - Break the granola into clusters, then add in dried cranberries, and stir to combine. Transfer to an airtight container and store at room temperature.
Notes
- Recipe Yield: 9 cups
- Serving Size: ½ cup
- Storing: Store in an airtight container for up to 2 weeks, or frozen for up to 1 month.
- Oil Substitute: Coconut oil, light olive oil, or vegetable oil can be substituted for avocado oil.
Nutrition
Calories: 271kcal | Carbohydrates: 30g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 269mg | Potassium: 214mg | Fiber: 4g | Sugar: 10g | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg
Recipe Link
Recipe Video