This granola has become a staple at my house, and is in fact super simple to make. It’s nice because you can easily customize it to the sweetness level you prefer, and level it up with whatever nuts or berries or other add-ins you enjoy.
My fiance quit eating sugar last year, and as a result, almost all breakfast cereals taste too sweet to him now. So we’ve been on a quest for granola that holds together, is crunchy, and doesn’t turn out too dry or too mushy, without being overly sweet. It’s trickier than you might think; in most recipes, sugar or honey or syrup or molasses is responsible for the granola’s crunch and stick-together-ness. There is honey in this recipe as well, but I’ve found that you can decrease the amount of honey and increase the coconut oil, and still end up with granola that has good body. (Is “body” a term that applies to granola? I’m not sure.) But the texture is what you’d expect from granola, and it keeps well without losing much of its crunch.
The recipe as written asks you to toast your oats and almonds together; I prefer to do these as separate steps. I’ve learned the hard way that different nuts have different toasting times, and they can go from perfectly toasted to a burned mess in the blink of an eye. I usually add two or three different nuts to this granola (pecans, hazelnuts, and almonds are our favorites), and you really do have to keep an eye on them and pull them out the moment they’re done. Here’s a quick primer on different ways to toast nuts:
It’s pretty simple though; just spread out your nuts on a parchment-lined baking sheet, and toast in a 350 degree oven for 5-10 minutes. When they’ve darkened by a couple of shades and you can smell the toasted nut aroma, they’re done.
You can toast the nuts first, or wait and do it while the granola is cooling. To make the granola, I start with oats and unsweetened coconut:
- 3 cups rolled oats
- 1/4 cup unsweetened coconut flakes
I roast these dry ingredients at 350 degrees for 10-15 minutes. Then I pull them out and drizzle them with the wet ingredient mixture:
- 1/4 cup raw honey
- 1/3 cup melted coconut oil
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
This is half the honey called for in the original recipe; the missing honey is replaced with more coconut oil. We’re still experimenting with other binders to keep the granola together: mashed bananas, pumpkin, and peanut butter are all on the list to try (although probably not all in the same batch).
Anyway, just drizzle the wet mixture onto the roasted oats, stir to combine evenly, and then pop it back into your oven and turn it off. The granola will sit in the warm oven for 5-10 minutes to finish toasting. Pull it out and let it cool completely, then mix in your nuts, raisins, or other additions. I usually add raisins and dried cranberries.
We store this on the counter in an airtight container, and it keeps for about two weeks, which is about how long it takes us to go through a batch. We love it with yogurt and berries; you can also sprinkle it onto a smoothie bowl, or just eat it with milk.
Enjoy customizing your own super simple homemade granola!
Deliciousness score: 8
Easiness score: 9