I adore granola, and I’m always looking for the best homemade granola recipes. No longer! I’ve cracked the code.
Granola’s reputation is somewhat checkered. First, it was ‘healthy.’ Then, people caught on to how much fat it had in it, so it became ‘unhealthy.’
Now, it’s trendy again, especially if it’s gluten-free and low-sugar. Sigh.
A couple years ago, I was the subject of a really gross Daily Mail article that described what I ate in a day. The Daily Mail, a British rag, basically took a piece I had written for SELF Magazine, cut it to make me look like all I eat is junk food, and published it as, ‘look what sort of trash food this dietitian eats every day!’
I tried to get it taken down, but alas. Nothing could be done.
I took it as a sign that I’d really made it big…SMEARED IN THE BRITISH TABLOIDS!
Anyhow, one of the things that article said I ate was granola and yogurt, which – truth – I do. Most days. But people went wild in the comments, which I stopped reading after a while because they were so ugly.
It turns out, the consensus among the idiots in the comments was that dietitians aren’t supposed to eat something as sugary and grain-filled as granola.
Welp! I guess I’m breaking the rules then!
I usually eat this granola over 2% Greek yogurt, but have been known to reach into the bag at all hours of the day for a little snackie.
I gave some to my mom, and she keeps it in her car. Too bad she ate her entire supply in a couple of days, ha ha!
It’s just too good.
This homemade granola recipe is completely customizable, but I am telling you now that flax seed is the secret ingredient. The seeds get all toasty and delicious, plus, they add a great texture. I never leave them out.
Otherwise, my fave add-ins are dried sour cherries and pecans, which, like the flax seeds, get toasty and delicious. But you do you.
You’re also going to want to use large-flake oats for this recipe, because they’re sturdy and they’re the proper texture. Quick oats are going to be too chewy and not okay.
Granola is sweet, and I’m okay with that. I can’t stand dusty, dry granola that’s supposed to be ‘healthy.’ What’s healthy about choking down dry oats that taste like sawdust? Just don’t eat the entire bag of this recipe at one sitting. Simple.
I’m sorry I don’t have a great variety of photos for this post. It’s one of the recipes that I was going to put into my e-book, so at the time, I figured I needed just one shot.
You’ll forgive me when you taste this granola, I promise. It really is the best homemade granola recipe of all time.
Here’s the recipe!
This granola recipe is the only one you'll ever need!
- 1/2 cup neutral oil or coconut oil
- 1/2 cup maple syrup
- 4 cups large flake oats
- 2 cups nuts and seeds
- 1.5 cups dried fruit
- pinch salt
- generous sprinkle of cinnamon
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Preheat oven to 325F.
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In a small bowl, whisk together the oil and maple syrup.
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In a large bowl, stir together the oats and nuts, salt, and cinnamon (leave the dried fruit out for now).
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Pour the oil and maple syrup mixture over the dry ingredients and toss to thoroughly coat.
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Spread granola onto a parchment-lined baking sheet. Spreading it thinly will result in a toastier taste, spreading it thickly will result in bigger clumps.
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Bake at 325F for 20 mins or until nuts smell toasted.
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Remove from oven and spread the dried fruit on top of granola and leave to cool.
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Break into pieces.
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Keep in an airtight container (I use a large Ziploc freezer bag).
Love this recipe? You’ll also be into my Spicy and Crispy Chickpeas.