This recipe for granola is so delicious and very simple to make. It is also really easy to customize to your personal tastes. This recipe uses walnuts and shredded coconut. But you can make yours however you like using whatever nuts and seeds or dried fruit you prefer. You can even keep it plain. It’s that good.
- 1 1/2 cups (180 g) walnuts, roughly chopped
- 4 cups (320 g) old-fashioned rolled oats
- 1 teaspoon (6 g) fine sea salt
- 1/2 teaspoon (1.5 g) cinnamon
- 1/4 cup (32 g) powdered milk
- 1/2 cup (120 ml) refined coconut oil, melted
- 1/2 cup (120 ml) maple syrup or honey
- 1 teaspoon 5 ml) vanilla extract
- 2/3 cup shredded coconut
1. Preheat the oven to 350°F (176°C) and prepare the baking sheet.
– Preheat the oven to 350°F (176°C).
– Line a half-sheet pan (18×13-inch) with parchment paper or a Silpat.
2. Combine the dry ingredients.
– In a large bowl, combine the chopped nuts, oats, salt, cinnamon and powdered milk.
3. Combine the wet ingredients.
– In a medium bowl, stir together the melted coconut oil, maple syrup and vanilla.
4. Combine the dry and wet ingredients.
– Combine the dry and wet ingredients. Fold and toss until everything is evenly coated.
5. Spread the granola onto the baking sheet and bake for 15 minutes.
– Spread the granola evenly onto the prepared sheet pan. Press slightly with the spatula, the bottom of a measuring cup or a drinking glass.
– Bake at 350°F (176°C) for 15 minutes, until lightly golden.
– Take out of the oven. (Do not turn off the oven.)
6. Toss in coconut and bake for another 10 minutes,
– Loosen the mixture with a spatula and toss in the shredded coconut evenly over the granola.
– Spread the mixture out evenly and lightly press again.
– Bake for another 10 minutes, until fragrant and deeply golden.
7. Cool the granola completely. Then break into pieces.
– If you like big chunks of granola, press the still-hot granola one last time with the spatula, bottom of a measuring cup or drinking glass before it cools.
– Let cool for at least 45 minutes until crisp and brittle.
- The granola will start out feeling rather soft while it’s still hot but will harden and crisp up while it cools.
– Break the cooled, brittle granola into pieces.
Store in an air tight container at room temperature.
ABOUT THIS RECIPE
Granola is perfect for breakfast or for healthy snacks. Making your own granola is so easy, too, delicious and much cheaper than buying it in the grocery store.
Scroll down or click HERE to see my demo in Instagram!
1) Use old-fashioned rolled oats.
– Old-fashioned rolled oats will provide the best texture. Instant oatmeal can get mushy. And steel-cut oatmeal will stay too hard and difficult to eat.
2) Why add powdered milk?
– The powdered milk adds really great toasty aroma and flavor to your granola. Plus it also helps give the granola a good, deep golden color. Don’t skip it!
3) Adjust to your taste preferences.
– Nuts and seeds: Substitute the walnuts with any combination of nuts and seeds that you like – sliced almonds, pecans, pistachios, cashews, sunflower or pumpkin seeds. Your choice!
– Dried fruit: The coconut can be optional. If you prefer dried fruit such as dried cranberries or raisins, sprinkle onto the granola after it’s completely baked and removed from the oven. Press into the granola before it cools.
– Chocolate chips: If you like chocolate chips in your granola, sprinkle the chips evenly onto the granola after it has cooled a bit first and then quickly and gently press it in. Then, do not disturb the granola until it has completely cooled or else the melted chocolate chips will smear and spread everywhere and lose its chocolate chip form.
- Mini chocolate chips work best for better distribution.
See my demo on Instagram: