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Easy Homemade Granola

TahiraJaved
Easy Homemade Granola
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Homemade Granola
TahiraJaved

Easy Homemade Granola

This homemade granola combines old fashioned oats and chopped pecans with a warm maple, honey, and cinnamon coating. Pressing the mixture flat on the pan and baking it undisturbed creates crunchy, chunky clusters. Ready in about 1 hour 35 minutes including cooling, it makes a batch of breakfast bowls for busy weekday mornings and relaxed weekend brunches.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling 1 hour
Total Time 1 hour 35 minutes
Servings: 10 servings (about 1/2 cup each)
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the Dry Mix
  • 3 cups old fashioned rolled oats
  • 1 cup pecans chopped
  • 1 tsp ground cinnamon
  • 1/2 tsp fine sea salt
For the Wet Binder
  • 1/3 cup pure maple syrup
  • 1/3 cup honey
  • 1/4 cup coconut oil or vegetable oil melt coconut oil before measuring
  • 1 tsp pure vanilla extract
For Mixing In
  • 1/2 cup dried cranberries or raisins

Equipment

  • 1 Rimmed baking sheet holds the granola in one even layer
  • 1 Silicone baking mat or parchment prevents sticking
  • 1 Large mixing bowl tosses the oats evenly
  • 1 Rubber spatula presses and scrapes the mixture
  • 1 Airtight glass jar keeps the granola crisp

Method
 

  1. Preheat the oven to 325°F (165°C) and line a rimmed baking sheet.
  2. Toss the oats, pecans, cinnamon, and salt in a large bowl.
  3. Whisk the maple syrup, honey, oil, and vanilla, then stir into the oats until glossy.
  4. Press the mixture into an even layer on the sheet.
  5. Bake for 25 to 30 minutes, rotating once, until deep golden.
  6. Cool completely for 1 hour, then break into clusters and mix in the dried cranberries.
    7. Press the granola firmly and avoid stirring while it bakes so large clusters form.

Notes

  • Use old fashioned oats, not quick oats, for the crispest clusters.
  • Measure the maple syrup and honey exactly to prevent a sticky finish.
  • Add dried fruit after cooling so it stays soft and sweet.
Storage: Store the cooled granola in a clean, dry airtight glass jar at room temperature for up to 3 weeks. Freeze in a sealed freezer bag for up to 3 months, then thaw on the counter for about 30 minutes before serving.

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