Homemade Granola

This homemade granola is full of options, such as nuts and dried fruit, with a classic crunchy base of oatmeal. Sweetened with honey, this is a healthy option for a hearty breakfast or afternoon snack. Ultimate yogourt parfait, anyone?

A friend of mine gave me this recipe when I asked if it was chunky and crunchy. I did not want soft, crumbly granola. I think that’s called oatmeal.

Of course, I make a double batch for all the kids. This also lasts in the pantry a long time. I may have forgotten the last little bit in the container once and found it a few months later, still good.

Making Homemade Granola

Getting down to business! Grab a large mixing bowl. Combine oats, nuts, salt and cinnamon.

Of course, we like chocolate chips. Add them here, too. I’ve added plain cocoa, in a lesser amount, and it works ok, as well, though not quite as satisfying as chocolate chunks.

I like to use half quick oats and half steel cut oats. The steel cut oats ensure a good crunch!

The type of nuts is up to you. We like almonds. I also like pepitas (hulless pumpkin seeds) which I now grow in my garden. They also add a beautiful green colour!

Pour in oil. Mix. Add honey and vanilla. Mix some more, until completely coated. If the honey is too firm, soften it on the stove on low. For all that is wholesome and delicious, don’t put it in the microwave – it kills all the good stuff in the honey.

Snag your best honey from a local apiarist. Remember all the wildflower honey varieties from this post?

Spread in a parchment lined baking sheet. For best chunkiness, pat down firmly. Bake at 350˚F for 10-12 minutes. Flip and stir. Add coconut here, if that is one of your add-ins. Mix it in. Press granola down in the pan firmly.

Bake another 10-12 minutes. The granola should be golden brown when it comes out of the oven, but it will be soft. Leave it in the pan to cool. It will crisp up as it cools.

I think baking time plays a big part in how crunchy the granola gets. Perhaps that goes without saying, but if it is not in long enough, the granola will be sticky or soft. If too long, it may get too crumbly. That is the difference between ovens, and twenty and twenty-five minutes.

Crumble or break it up and keep in an airtight container at room temperature, up to several weeks. You may add dried fruit into the container, such as raisins, craisins, or chopped dried apricots. This makes about 12 cups or 3L, depending on how big or small your chunks of granola are – air space.

Enjoy with yogourt or milk, or grab a handful of dry granola for snack. Add fresh or frozen fruit to the homemade granola and yogourt for that parfait. (Frozen because that’s the only way we get berries in winter!)

I think it’s about time I made some more homemade granola (and yogourt too!). Soon we’ll even have fresh berries available. My mouth is watering.

Other bits you might like:

Prairie Wildflower Honey

Homemade Iced Coffee Concentrate

Melt in Your Mouth Rhubarb Dessert