Homemade granola is like a little bit of things that make it a healthy and delicious snack at any time of the day.
My aunt came back from her grocery trip with multiple bags on her both hands. While helping her organize all the grocery items, my eyes immediately spotted the bulk of rolled oats that were gradually leaning over the ground. She did not use or eat lots of oats so I came back with her answer for buying such a big wholesale thing: to get a cheaper price!
Of course, I can keep them in the jars for days or months but I want to make it more flavorful and versatile, which means you can eat it in different ways. I can make oat milk or overnight oats but my mind was just thinking about the big, crunchy rolled oats with other seeds and nuts, covered with honey and a right touch of cinnamon. Warning: Your kitchen smells amazing 😉
SEEDS, NUTS AND YOUR PERSONAL TASTE
Besides rolled oats – star of the show, I love to add my favorite nuts like sliced almonds and pecans. It should have been shredded coconuts in this recipe; unfortunately, they ran out in my pantry but don;t worry, it’s still good without it. Granola is about your personal taste, so you can add in or replace ingredients that you like better except for the oats and sweetener. Pecans, walnuts, cashews, peanuts, you name it. You can also go with seeds such as flax seed, sunflower seeds, poppy seeds, pumpkin seeds and the list is still going on. Dried fruits like raisins or berries will add flavors to this basic granola but keep in mind that they should be added after you bake all the stuff above.
SWEETENER AND SPICES
I will admit that I prefer less sweet granola, that’s why I prefer using honey or maple syrup. If you like sweeter granola, you could increase the amount of honey or even add in brown sugar to sweeten oats. Maple syrup is a good alternative with a rich and sweet flavor.
For spices, just go with what you like. I’d love to add a little cinnamon as it gives warmth and depth of flavor to this granola. You shouldn’t add too much, otherwise it can overpower the subtle flavor of honey that you’ve used in the recipe. From ginger, cinnamon to nutmeg, the door to dozens of other flavors is wide open. Don’t hesitate to play with spices!
More Breakfast Recipes:
- 2 1/2 cups (250g) old-fashioned rolled oats
- 1 cup (80g) sliced almonds
- 1/2 cup (55g) coarsely chopped pecans
- 1 tablespoon (10g) chia seed
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoon salt (optional)
- 1/2 cup (120ml/170g) honey or maple syrup
- 1/2 cup (120ml) canola oil or other neutral oil, such as coconut or olive oil
- 3/4 cup (120g) dried cranberries, raisins or other dried chopped fruit
- Preheat oven to 325°F/160°C. Line a baking sheet with parchment paper or a silicone baking mat.
- Combine the oats, almonds, pecans, chia seeds in a large bowl and mix well.
- In a small bowl, whisk together the oil, honey, cinnamon, and salt until combined. Pour the mixture over the dry ingredients and mix well. Spread the granola mixture evenly onto the prepared baking sheet and bake for 25-30 minutes, stirring the mixture gently every 10 minutes to prevent burning with a spatula, until the entire mixture is medium golden brown. It may be still wet when coming out of the oven but will dry as it cools.
- Toss the granola with a spatula and mix in the dried cranberries, raisins or other dried fruits. Store in an airtight container in the refrigerator for up to a month.