Basic Homemade Granola Recipe
Let’s face it, granola is expensive, even when you buy it in bulk. Making it isn’t cheap, either, if you use honey or maple syrup, but it’s still more bang for your buck. Here’s the basic recipe that I use for my granola.
- 4 cups rolled oats
- 1 cup unsweetened shredded coconut
- 1 cup of your favorite nuts (I like 1/2 almonds, 1/2 pecans)
- 1/2 cup oil (canola, olive, vegetable, etc.)
- 1/2 cup honey
- 2 tsp ground cinnamon
- 1 tsp cocoa powder
- 1 pinch ground nutmeg
- 1 pinch ground allspice
Here’s what to do with these ingredients:
- Preheat the oven to 350.
- Grease or cover with cookie sheets a large baking pan, whatever fits in your oven. I use two 9×11 glass pans, at least I think they’re 9×11’s.
- Combine the rolled oats, shredded coconut, and nuts in a large mixing bowl. Set aside.
- In a smaller bowl mix all the other ingredients together starting with the oil and honey (tip: measure out the oil and use the same measuring cup for the honey after the oil – the honey drips out real quick and easy). Mix really well to get a thick sludge.
- Pour the contents of the smaller bowl into the large bowl and mix everything until the nuts and oats are completely coated with the wet stuff.
- Spread the granola mixture evenly across the pan(s) and as thinly as you can. We want maximum exposure to the heat for the grain.
- Pop the pan(s) into the oven for 10 minutes. Take them out and use a metal or wooden spatula to turn the granola over and re-spread it thin again. Pop it back in for another 10 minutes and you’re done!
- Break up the granola while allowing it to cool. If you’ve greased a pan, the honey will make the granola stick to it like glue so you’d have to keep re-turning it as it cools so it doesn’t settle and get stuck. Cookie sheets are OK, or non-stick pans if you’re using them.
The above basic recipe can be modified to accomodate most ingredients you’d like to add to your granola. The rule of thumb is to add about a 1/4 cup each of oil and honey for every cup of additional dry ingredient you put in there. Maple syrup can be substituted for honey, and you can substitute the cocoa for another teaspoon of ground cinnamon for a lighter look and spicier taste.
Watch your cooking time on the second oven run! Go over a couple minutes and the granola will start to burn along the edges. Even a little burn will ruin the whole batch if you don’t trim it off.
And most importantly, bon appétit!