This Simple Homemade Granola is so easy to make, yet tastes delicious! Add some to your favorite yogurt or just eat it on its own – either way is scrumptious.
Do you like granola? I thought so. It’s THE BEST! Especially the homemade version. I mean, you cannot even compare homemade and store-bought granola. The freshness, the crunchiness, the sweetness — it’s all just a million times better than the packaged stuff. Really. And you know what, friends? It’s super easy to make.
I think I shared in one of my earlier posts that I use Bob’s Red Mill Thick Oats, and that remains true in this recipe. I have tried many brands and many kinds and these oats work the best for granola and many other recipes that I will share with you in the future. Besides, they are sold in many major supermarkets (ShopRite, Walmart, etc.) and health food stores, so they are easy to find.
Top your yogurt with it, add a spoonful of it to some cottage cheese, or just have it as a snack. Plus, your kitchen will smell heavenly while you are toasting it. Let’s get started.
- Rolled Oats. Old fashioned and extra-thick is best. I prefer using organic oats.
- Walnuts. Chopped, so they are the same basic size as the oats.
- Coconut Oil. Helps to moisten the granola and gives a nice crunch.
- Agave Syrup or Honey. Adds the perfect touch of sweetness.
- Ground Cinnamon. This is the perfect complement to the oats.
- Sea Salt. A touch of saltiness offsets the sweet.
How to Make Homemade Granola
1. Preheat the oven to 350ºF.
2. Place a layer of parchment paper on a large baking sheet.Add all of the ingredients on top and stir thoroughly. Spread the oats evenly on the parchment paper.
3. Bake the oats for about 8 minutes, stirring once, until they turn golden brown.
4. Let it cool before eating.
Helpful Tips & Tricks
- Don’t skimp on the oil. The oil is really important in this recipe because it helps the oats to moisten and adhere to each other a little. It also helps with that beautiful golden brown color you see. I suggest coconut oil because it is a healthier option than many others.
- Use the right oats. Old fashioned, thick-cut oats are the very best for granola. They have the best shape and hold it throughout the cooking process. They also have more chew that the quick-cooking kind.
- Don’t overcook it. When the granola is finished, it will feel soft and pliable. As it cools, it hardens. Do not cook…