If you’ve never made a batch of homemade breakfast granola, then you are in for a treat. Making your own breakfast granola is easy and inexpensive, since you more than likely already have most of the ingredients stocked in your kitchen. This simple granola recipe is a good choice for first time granola makers. I like to use this recipe as a granola base and then add in additional fillings when I’m feeling creative.
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Granola is great for snacking on the go, enjoyed as a cereal replacement, and of course used as a topping over ice cream or a blueberry parfait.
The nutty granola smells absolutely wonderful while baking, and can be enjoyed all year long. The subtle nut and cinnamon flavor transitions well from season to season, as it pairs nicely with any fresh fruit available throughout the year.
EQUIPMENT NEEDED
Minimal equipment is needed to make a batch of breakfast granola. To make things as easy as possible, grab the following items before getting started.
- Baking Sheet and Parchment Paper: The granola will be mixed in a bowl and then spread out over a baking sheet lined with parchment paper. This will help the granola bake evenly, and parchment paper will keep the granola from sticking to the baking sheet.
- Measuring Cups and Spoons: a set of measuring cups and spoons are indispensable in the kitchen. Often, exact quantities are needed for a recipe to ensure the final flavor is correct.
GRANOLA INGREDIENTS
- Rolled Oats: Rolled oats are lightly processed oat groats, and are the best option to include in baked goods, since they have a firm texture and can keep you fuller longer than quick oats or instant oaks. I’ll often pick up a bag of old-fashioned rolled oats to make granola, as well as oatmeal bars, oatmeal cookies or to use in an oatmeal banana smoothie.
- Maple Syrup or Honey: The great thing about making your own granola is being able to control the amount of sweetener and sugar that is added to the recipe. I often find that store ready granola is a bit too sweet for my liking, or just has too much sugar overall. Maple syrup or honey will be used as the sweetener in this recipe to easily coat the granola mixture and help everything stick in place.
- Vanilla Extract
- Coconut Oil: Coconut oil will be used to coat the granola mixture to ensure even baking and will add a bit of additional nuttiness flavor to the mix. Just ensure you pick up coconut oil that is intended for backing.
- Nuts: For this recipe, I used sliced almonds since that is what I had on hand. Feel free to use any crushed or sliced nuts of your choosing.
- Sea Salt and Cinnamon: Salt and cinnamon is used to balance out and enhance the granola flavor.
See recipe card for quantities.
HOW TO MAKE GRANOLA
- Gather all the ingredients needed. Preheat the oven to 350 F. If the coconut oil is still in solid form, microwave the amount needed in a small microwave safe bowl until it reaches liquid form.
- Put all ingredients into a mixing bowl and lightly mix until will combined.
- Pour the mixture onto a baking sheet lined with parchment paper. Evenly spread out the mixture using a spatula or your fingers.
- Bake for 10 minutes. Stir the granola. Then bake for another 10 to 15 minutes until the granola is lightly golden.
- Allow the granola to cool on the baking sheet for about an hour.
- Place the granola in an airtight container. It can be stored at room temperature and enjoyed as needed for up to two weeks.
ADDITIONAL GRANOLA TOPPINGS
Once the granola has cooled, feel free to add in additional toppings to add even more texture and taste. Great toppings to add are small chocolate chips, toasted coconut flakes, dried fruits such as raisins, cranberries or bananas.
HOW TO STORE GRANOLA
- Room Temperature: Granola can be stored in an airtight container or storage bag for up to two weeks in your pantry.
- Frozen: If you are making a large batch of granola, a great option to preserve it is to freeze it. Place the granola into a freezer safe bag or container and freeze for up to three months. Place the granola on the counter a few hours before use, so it can thaw and reach room temperature.
Breakfast Granola
Equipment
- Baking Sheet
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 2 cups rolled oats
- ¾ cup sliced almonds
- 2 tablespoons coconut oil
- 3 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon cinnamon
Instructions
- Gather all the ingredients needed. Preheat the oven to 350 F. If the coconut oil is still in solid form, microwave the amount needed in a small microwave safe bowl until it reaches liquid form.
- Put all ingredients into a mixing bowl and lightly mix until will combined.
- Pour the mixture onto a baking sheet lined with parchment paper. Evenly spread out the mixture using a spatula or your fingers.
- Bake for 10 minutes. Stir the granola. Then bake for another 10 to 15 minutes until the granola is lightly golden.
- Allow the granola to cool on the baking sheet for about an hour.
- Place the granola in an airtight container. It can be stored at room temperature as needed for up to two weeks.
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