Recipe: Perfected Homemade Granola

Be sure to tune in on Thursday when I will have an important announcement posted.  For today, I’m sharing with you the perfection of my already near-perfect homemade granola recipe.  Over the last year, I’ve slightly tweeked the old recipe until now that it is undeniably the best granola ever!  I’m not kidding you.  I gave bags of it away for Christmas gifts and everyone raved about it.  I’ve even sold special orders of it. Now I’m questioning the sanity of actually sharing this recipe with you because anyone can make it.  I may lose business.  However, if you promise to keep it a secret and not sell it for profit, I will share it with you! 🙂

The recipe below is for 1 batch.  I never make 1 batch.  I typically triple it and it lasts us about 2 or 3 days.  {We eat the stuff for breakfast, lunch, snack, & dessert!} I also like to give a batch to a friend.  It makes a great little gift or addition to a brunch.

~Preheat oven to 325 degrees.~

~Measure out your old-fashioned oats {be sure to use certified gluten-free, if necessary} into a medium bowl.  Add in chia seeds {you could also use flax or hemp seed}.~

~Measure out your oil; add to oats.  Follow with honey and maple syrup; add to oats.  Stir oats until everything is well incorporated.~

~Line a large cookie sheet with parchment paper.  Spread oat mixture out evenly.~

~Bake for 15 minutes.  Remove granola from oven and stir.  Spread out evenly across cookie sheet again.  Bake for an additional 15 minutes.  {If granola is not quite golden after this time, give it a stir and add it back to the oven for an additional 5-7 minutes. Be careful though. You do not want to burn it.}~

~While granola is baking, chop your dried fruit and nuts, if necessary.  My favorite combination is apricots & almonds.  My second favorite is dates & pecans.  Do whatever you like!~

~Once granola is cooked and removed from the oven, stir in the dried fruit & nuts.  Give it a stir to break up the clumps every once in a while.  Store in a container or bag, but not until it is completely cool.~

~~Enjoy with your favorite yogurt or milk!~~

Perfected Homemade Granola

Ingredients

  • 2 cups Old-Fashioned Oats
  • 1 tablespoons chia seed
  • 1/3 cups oil of choice (grapeseed, vegetable, melted coconut, etc.)
  • 1/4 cups maple syrup
  • 1/4 cups honey
  • 1/2 cups dried fruit, chopped
  • 1/4 cups chopped nuts

Instructions

Preheat oven to 325 degrees.

1. Measure out your old-fashioned oats {be sure to use certified gluten-free, if necessary} into a medium bowl. Add in chia seeds {you could also use flax or hemp seed}.

2. Measure out your oil; add to oats. Follow with honey and maple syrup; add to oats. Stir oats until everything is well incorporated.

3. Line a large cookie sheet with parchment paper. Spread oat mixture out evenly.

4. Bake for 15 minutes. Remove granola from oven and stir. Spread out evenly across cookie sheet again. Bake for an additional 15 minutes. {If granola is not quite golden after this time, give it a stir and add it back to the oven for an additional 5-7 minutes. Be careful though. You do not want to burn it.}

5. While granola is baking, chop your dried fruit and nuts, if necessary. {My favorite combination is apricots & almonds. My second favorite combination is dates & pecans. Do whatever combination you like.}

6. Once granola is cooked and removed from the oven, stir in the dried fruit & nuts. Give it a stir to break up the clumps every once in a while. Store in a container or bag, but not until it is completely cool.

Shared Gluten-Free Wednesdays & Allergy-Free Wednesdays

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4 Responses to Recipe: Perfected Homemade Granola

  1. Homemade granola has been my bane…it always burns in half of the time I am supposed to cook it or is not crunchy at all! I must have a hot oven or something, but it is only granola that gets me! I will try your recipe Michelle, thanks!

    • Cook says:

      I think part of getting and keeping the granola crunchy is allowing it to sit out on the cookie sheet for a time after cooking it, giving it a stir & breaking up clumps every once in a while. I actually rarely put it into a container. We just munch on it for a few days, then it’s gone. I hope it works out for you!

  2. featuring your recipe this week!

    • Cook says:

      Thanks, Tessa! It’s a true honor. I was thinking about you having the problem with the granola not being crunchy. I made a triple batch today and it was a little chewier than normal. I’m not certain, but I think part of the problem is having a little too much oil (less is better in the measuring) and more honey than maple syrup. I’m not exactly sure why I think that, but I believe the honey does something to it to make it chewier. Having said that, it’s a good ingredient, just make sure you don’t use too much honey. I hope that helps you produce a delicious granola. Regardless of the consistency, the flavor it always fantastic!

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