Easy Homemade Granola Recipe – Oats, Nuts & Honey Delight

Last Updated on 2 months by Neha Deshmukh

Easy Homemade Granola Recipe – Oats, Nuts & Honey Delight

Hey everyone! I’m so excited to share this granola recipe with you. It’s honestly a staple in my house – perfect for a quick breakfast, a satisfying snack, or even a little midnight craving. I first started making my own granola because I wanted to control the ingredients and avoid all the extra sugar and preservatives you find in store-bought versions. And trust me, once you try homemade, you’ll never go back!

Why You’ll Love This Recipe

This granola is seriously the best. It’s crunchy, perfectly sweet, and packed with wholesome goodness. It’s incredibly easy to make, requiring just one pan and a little bit of your time. Plus, it’s totally customizable – you can swap out the nuts and dried fruits for your favorites, or add a touch of spice for extra flavor. It’s a breakfast (or snack!) you can really feel good about.

Ingredients

Here’s what you’ll need to whip up a batch of this delicious granola:

• 25 gm butter, melted
• 2 tbsp coconut oil
• 500 gm rolled oats
• 200 gm mixed nuts and dry fruits
• 2 tbsp honey
• 1/3 cup brown sugar
• 1/2 tsp salt

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Rolled Oats: I always use rolled oats (also known as old-fashioned oats) for the best texture. They hold their shape beautifully and give the granola that satisfying crunch. Quick oats will work in a pinch, but the granola will be much less textured.
• Nuts & Dry Fruits: I love a mix of almonds, walnuts, and cashews, plus some raisins and cranberries. Feel free to get creative! Pecans, macadamia nuts, or even chopped pistachios would be amazing.
• Honey: The quality of your honey really shines through. I prefer to use a local, raw honey whenever possible – it has the best flavor and supports local beekeepers!
• Coconut Oil vs. Other Oils: Coconut oil adds a subtle sweetness and lovely aroma. You can substitute with other neutral oils like vegetable or canola oil, but coconut oil is my go-to.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, heat a large dry sauté pan over medium heat. Turn it off once hot – we don’t want to burn anything right away!
2. Now, combine the melted butter, coconut oil, rolled oats, mixed nuts and dry fruits, honey, brown sugar, and salt in the pan. Give everything a good toss to make sure the oats and nuts are evenly coated.
3. Turn the heat to medium-low and cook, stirring frequently for 30-40 minutes. This is where the magic happens! The granola will gradually turn golden brown and become wonderfully crisp. Don’t cover the pan – we want that moisture to escape.
4. Once the granola is golden and smells amazing, spread it out on a flat tray to cool completely. It will crisp up even more as it cools, so don’t worry if it’s not quite perfect straight from the pan.
5. Finally, store your homemade granola in an airtight container for up to 10 days. (Though, let’s be real, it probably won’t last that long!)

Expert Tips

Want to make sure your granola turns out perfectly every time? Here are a few of my go-to tips:

• Preventing Burning: Keep a close eye on the granola, especially towards the end of cooking. Stirring frequently is key! If it starts to smell burnt, immediately reduce the heat.
• Achieving Desired Crispness: The longer you cook it, the crispier it will be. But be careful not to overcook it!
• Even Toasting: Make sure to spread the granola in a single layer in the pan for even toasting.

Variations

This recipe is a fantastic base for all sorts of delicious variations. Here are a few of my favorites:

• Vegan Adaptation: Swap the honey for maple syrup – it works beautifully!
• Gluten-Free Adaptation: Just be sure to use certified gluten-free rolled oats.
• Spice Level: Add a teaspoon of cinnamon or cardamom for a warm, cozy flavor. My grandma always added a pinch of nutmeg!
• Nut-Free Adaptation: Replace the nuts with seeds like pumpkin seeds, sunflower seeds, or chia seeds. My friend’s son has a nut allergy, and he loves this version.

Serving Suggestions

Okay, so you’ve made a batch of amazing granola. Now what? Here are a few ideas:

• Enjoy it with a dollop of yogurt and some fresh berries.
• Sprinkle it over your favorite milk (dairy or non-dairy!).
• Grab a handful for a quick and satisfying snack.
• Use it as a topping for smoothie bowls.

Storage Instructions

Store your cooled granola in an airtight container at room temperature for up to 10 days. It might lose some of its crunch over time, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

1. Can I use quick oats instead of rolled oats?

You can, but the texture will be quite different. Quick oats will result in a softer, less crunchy granola.

2. How can I make the granola less sweet?

Reduce the amount of brown sugar or honey. You could also try adding a tablespoon of unsweetened applesauce.

3. My granola burned! What went wrong?

Most likely, the heat was too high, or you weren’t stirring frequently enough. Keep a close eye on it and stir, stir, stir!

4. Can I add spices like cinnamon or nutmeg?

Absolutely! A teaspoon of cinnamon or nutmeg adds a lovely warmth and flavor.

5. How do I know when the granola is done?

It should be golden brown and smell wonderfully fragrant. It will crisp up even more as it cools, so don’t wait for it to be completely crisp in the pan.