Homemade granola (easy basic recipe)

If, like me, you’re a granola fan, here’s my basic recipe homemade granola which is ultra-crunchy and rich in nuts. Ready in less than 30 minutes, you can keep for 3 weeks or even months!

Once again, making homemade granola isn’t complicated at all: all you need to do is buy the ingredients, the rest is just mixing and baking.

What’s more, homemade granola is much healthier than store-bought, with no sugar apart from honey and no preservatives. Last but not least, it’s so easy to make, you can even prepare it with the kids.

Ingredients

• Oats: The basis of granola. You can use either old-fashioned rolled oats or instant or quick oats. I’ve tried both versions (see picture below), both are great, and have a slight preference for old-fashioned rolled oats.
• Nuts: I like my granola with lots of nuts. I add almonds (slivered and whole), cashews, hazelnuts, pecans, and peanuts (I use blanched peanuts without the skin and unsalted).
• Sweetener: To sweeten my granola, I like to use honey. You can replace it with maple syrup or agave syrup.
• Oil: I use sunflower oil, as it has a neutral taste, but you can also use peanut oil, olive oil or even coconut oil, which will give the granola some additional flavor.
• Salt: Even if it’s a sweet version, add a pinch of salt to enhance the taste!

My basic recipe (quick and easy)

This basic granola recipe is fairly simple to make. In France, we generally weigh the ingredients. But to make my homemade granola, I like to use the American cup method because it’s much quicker and you don’t have to be exact with the quantities to make homemade granola.

So here’s the ration I use that works super well for me:

• 4 cups of old-fashioned rolled oats
• 2 cups of nuts or grains of your choice
• 1/2 cup honey
• 1/3 cup sunflower oil

You can print this recipe in the recipe card.

Note: For the nut, I usually take 1/2 cup whole almonds, 1/2 cup cashews, 1/2 fcup laked almonds and 1/2 cup unsalted peanuts.

Preparation

1. Mix all the dry ingredients in a large mixing bowl.
2. Pour the honey and oil and mix again.
3. Place on a baking tray lined with parchement paper and bake for 20-25 at 320 °F (160°C).
4. Allow to cool completely at room temperature, transferring the parchment paper to a wire rack if possible, before storing in a glass jar or airtight tin.

Note: Don’t overload your baking tray, instead bake xour granola in two batches. When it comes out of the oven, it’s still soft, which is normal; it will harden as it cools. The ideal cooking time for me at 320 °F (160°C) is exactly 23 minutes!

Conservation

Once completely cooled to room temperature, transfer to an airtight container, such as a glass jar or tightly-sealed plastic box. Place your container in a dry, dark place.

If you live in a hot or humid climate, you can even store it in the refrigerator.

Your homemade granola will keep for at least three weeks or even months (if you still have some left!).

Ideas for variations

You can personalize your homemade granola to suit your tastes! Here are some ideas:

• Spices: You can add vanilla, cinnamon or almond extract, for example.
• Seeds: Add seeds such as flax seeds, sunflower or pumpkin seeds to the mix.
• Dried fruit:
• Once the granola has cooled (very important!), add raisins, cranberries or chopped dried apricots.
• Chocolate: If you’re a chocolate fan, add dark chocolate chips after cooling too, otherwise they’ll melt.
• Coconut granola: Use coconut oil instead of sunflower oil and add coconut flakes after cooking.

FAQ : Homemade granola

More breakfast recipes

• Homemade Croissants (French recipe)
• Healthy Yogurt and Cinnamon Pancakes
• Oatmeal with Cranberry Compote and Cinnamon
• Brioche French Toast, soft and crispy!

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