One of the pleasant consequences of baking has to be the wonderful aromas which permeate your entire kitchen. This recipe for Crunchy Homemade Granola is no exception.
It never ceases to amaze me how this nutty fragrance will mesmerize all members of my family. One by one they come to the kitchen and request whatever it is that’s baking. This time around, it was the irresistible fragrance of toasted nuts, seeds and cinnamon. And who doesn’t like granola? Especially those little jagged nuggets of perfect crunchiness. I don’t know about you, but in my family, those clusters of crunchy homemade granola are truly coveted.
I would like to share with you this basic recipe for granola. There are endless possibilities with this recipe. Feel free to use whatever ingredients you prefer or have in your pantry. You control the amount and type of sweetness you desire in your granola. I assure you that once you realize how easy, versatile and economical it is to make your very own crunchy homemade granola, you will never buy the commercial stuff again.
This recipe will make a large batch of granola that you can use to make a healthy Ricotta Parfait or add a little bit of milk to for a breakfast cereal. You can even grab a few clusters for the perfect snack. If I were able to put a label on this granola it would read like this: WARNING: highly addictive.
How to make Crunchy Homemade Granola:
Combining the dry ingredients: As long as you respect the total amounts, you should get great results. The dry ingredients consist of quick oats, chopped nuts, seeds, shredded coconut, wheat germ and spices. The recipe I’ve provided you with is really just a guideline, but you must use the quick oats. Combine all of these wonderful ingredients together in a large bowl.
Combining the wet ingredients: The wet ingredients are combined in a saucepan and slightly heated. It makes combining the ingredients a little easier. Once again, use different types of oils and sweeteners. Notice how it affects the flavor of the final product. Experiment and have fun with this.
The final touch: Once you have made your crunchy homemade granola, and it has cooled off, you can add the dried fruit. I will usually make my granola at the end of the day; let it cool off overnight in the oven; and add my dried fruit in the morning.
Origins of the Recipe for Crunchy Homemade Granola:
I’ve adapted the recipe for this addictive crunchy homemade granola from The Traveler’s Lunchbox. Over the years, I have tried a lot of different variations and I stopped looking once I found this recipe. As you will see, I have replaced part of the oil with applesauce and reduced the amount and type of sugar. Feel free to switch up almost everything in this “recipe”. You really cannot go wrong. Just remember to respect the total quantities – meaning that, whatever nuts/seeds/etc you choose to include, make sure they do not exceed three cups, all together.
Here’s the recipe that isn’t really a recipe.
Now that’s my kind of recipe…à la Michael Smith!
Crunchy Homemade Granola
- 6 cups quick oats
- 1 cup raw almonds with skin, chopped
- 1/2 cup wheat bran
- 1/2 cup coconut unsweetened
- 1/3 pumpkin seeds raw
- 1/3 sesame seeds unsalted, raw
- 1/3 sunflower seeds unsalted, raw
- 1 teaspoon cinnamon ground
- 1/2 teaspoon nutmeg ground
- 1/2 teaspoon cardamon ground
- 2/3 cup pure maple syrup
- 1/2 cup applesauce
- 1/3 cup water
- 2 tablespoons vegetable OR canola OR coconut oil
- 2 teaspoons vanilla extract
- OPTIONAL: 1/2 teaspoon salt
- Preheat oven to 300° F (150° C).
- Line large baking sheet with parchment paper.
- With a food processor, finely grind 3 (of the 6) cups of the quick oats.
- In a large bowl, combine all the dry ingredients.
- Mix thoroughly and set aside.
- In a small saucepan, over medium heat, stir together the wet ingredients until smooth.
Stir in the vanilla (and salt if using).
- Remove from heat and pour over the oat mixture.
- Mix until combined.
- Let stand for 10 minutes.
- Spread on lined baking sheet and place on rack in the middle of the oven.
- Bake for approximately 30 minutes.
- Stir and continue to bake for another 15 minutes.
- Stir again and bake for another 10-15 minutes or until golden and toasted.
- Turn off the oven and let it cool down. ( I usually make my granola in the evening and let it cool overnight in the oven).
- Add you favourite dried fruit.
- Store at room temperature for up to 2 weeks.
1 serving = 1/2 cup
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
*recipe adapted from The Traveler's Lunchbox
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Ciao for now!