The BEST, Have-It-On-Hand At All Times Homemade Granola
We pretty much always have some of this granola in our cupboard, because if we don’t, we all get a bit cranky about it. It’s just the perfect thing to have on hand to sprinkle over yogurt in the morning, or grab a handful for that mid-afternoon snack, or for a simple, late night supper when nothing else sounds good.
The recipe is adapted from one of the granola recipes in The Complete America’s Test Kitchen. I love it because it’s simple, uses ingredients I almost always have on hand, is sweet, but not cloying, and creates big crunchy chunks of granola – not that loose, gravely, ridiculously expensive stuff that lines grocery store shelves.
The secret to getting nice big chunks of granola is to really pack it down onto the baking sheet. I like to use a large metal spatula for this task, but you could also use another baking sheet. You could even press it down with the palms of your hands or roll over it firmly with a heavy rolling pin. (If you opt to use your hands or a rolling pin to compact the granola, cover it with a sheet of plastic wrap or parchment so that the granola doesn’t stick to your hands or the rolling pin.)
The recipe makes quite a bit of granola – about 9 cups. I can tell you for sure that it keeps well in an airtight container or ziplock bag in the cupboard for at least 3 weeks. I’m sure it will keep for much longer than that, but I can’t say how long because 3 weeks is about the longest a bag has lasted in this house. 🙂
As if you need another excuse to make granola…
Just gonna leave you with these. Dulce de Leche Granola Cookie Bars.Print
The BEST have-it-on-hand-at-all-times homemade granola recipe.
- 1/2 cup vegetable oil
- 1/3 cup maple syrup
- 2 tbsp honey
- 1/4 cup packed dark brown sugar
- 4 tsp pure vanilla extract
- 1 tsp salt
- 5 cups old fashioned rolled oats
- 2 cups whole, raw almonds, chopped coarsely
- 2 cups raisins or other dried fruit (optional)
- Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper.
- Add the vegetable oil, maple syrup, honey, brown sugar, vanilla, and salt to a large bowl and stir with a wire whisk to combine.
- Add the oats and chopped almonds and stir until coated with the other ingredients. Dump the whole mixture out onto the parchment lined baking sheet and spread out into an even layer. Press the granola down firmly onto the pan using a flat metal spatula, compressing it.
- Bake for 40-45 minutes, until lightly browned. Remove pan from the oven to a wire rack and let cool completely. Break cooled granola into desired size, stir in dried fruit if you like (see note below) and store in an airtight container or ziplock bag.
*NOTE: I think mixing the dried fruit into the granola and storing it makes the granola a bit soggy. Not super soggy… but the fruit seems to soften the crispy granola a bit. So, I store my granola in the cupboard right next to a container of raisins, or other dried fruit. That way, we can mix in however much dried fruit we want when we eat it. Storing the granola separate from the fruit also makes it easier to use granola in recipes that call for granola only, with no dried fruit included, like these Dulce de Leche Granola Cookie Bars.
Keywords: granola, breakfast, oats, almonds
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