Granola is easy to make and better than any store-bought version. This recipe makes a simple, not-too-sweet blend that is easily adaptable. It became my breakfast staple at the start of COVID-19, when pandemic shopping led to bare grocery shelves.
Granola was invented in NY in the 1860s by Dr. James Caleb Jackson. It was called "granula" based on the Latin word for grain or "granum". A few years later, Dr. John Harvey Kellogg made his own version called "granola", becoming the world’s first manufactured cold cereal and leading to the creation of the now famous cereal brand.
Preparation time 15 minutes Bake time 25-30 minutes Makes about 500 grams (17.6 ounces or about 5 cups)
250 grams (2½ cups) rolled oats
65 milliliters (⅓ cup) oil such as vegetable, canola, or olive
30-60 grams (1½-3 tablespoon) honey or maple syrup, depending on your sweetness preference
1 teaspoon ground cinnamon
¼-½ teaspoon sea salt
2 teaspoons vanilla extract
70 grams (2.5 ounces or ½ cup) raw nuts, whole or sliced, such as almonds, pecans, walnuts
30 grams (1 ounce or ¼ cup) sunflower or pumpkin seeds
40 grams (¼ cup) dried fruit, chopped or whole, such as raisins, cherries or cranberries
* Making granola is flexible so modify the ingredients to your preferences.
Preheat the oven to 150C (300F). Line a baking sheet with parchment paper and set aside.
Measure all the ingredients.
In a large bowl, whisk oil, honey (or maple syrup), cinnamon, salt, and vanilla together until combined.
Add the oats and nuts/seeds and stir to coat.
Transfer the mixture to the prepared baking sheet. Using a spatula or large spoon, press the mixture into an even layer.
Bake for 25-35 minutes, stirring every 10 minutes to ensure an even golden color and no burning on the ends. The granola is ready when golden brown and the nuts are toasted [I bake my granola for 35 minutes until it is a deep golden brown as it has a richer flavor. Bake for 25 minutes if you want a lighter color and milder tasting granola]. Using a low oven temperature helps dry out the granola without over-baking it.
Remove from oven and let the granola cool completely on the baking sheet. The granola will continue to dry as it cools.
When the granola is completely cool, mix in the dried fruit and store in an airtight container at room temperature for up to 1 month.
You can eat the granola by the handful as a snack or in a bowl with yogurt, milk or fresh fruit for breakfast.