Do you adore granola? Me, as well! Today, I’m sharing my “fundamental” granola recipe, which is additionally the best granola recipe. In truth, I’m fractional, however it truly is awesome and I utilize that term sparingly. North of 200 five-star surveys concur!
Truth be told, I love this recipe such a lot of that I shared it in my cookbook, Love Genuine Food. This granola makes a great tidbit or breakfast (add your milk of decision and perhaps some new natural product). It likewise stores flawlessly, so it makes an incredible natively constructed gift.
When you attempt custom made granola, you won’t return to locally acquired granola. It’s such a great deal better!
Since you have my base recipe, you can mess with the blend ins and flavors to make it your #1 granola.
Coincidentally, you can safeguard that newly heated flavor by putting away this granola in the cooler. Just let it warm to room temperature for a couple of moments, and appreciate.
Healthy Granola Ingredients
Oats
Heart-sound, good, entire grain antiquated oats keep their shape during baking. Make certain to utilize affirmed sans gluten oats assuming you want without gluten granola.
Nuts as well as Seeds
I utilized walnuts and pepitas (green pumpkin seeds) to make this bunch. Different choices incorporate pecans, which are wealthy in Omega-3s, entire or fragmented almonds, cashews, peanuts, pistachios, macadamia nuts and sunflower seeds.
Oil
Oil helps make this granola fresh and compelling. I favor coconut oil, which is flavorful (you can scarcely taste the coconut, if by any means) and creates the ideal surface.
You can utilize extra-virgin olive oil all things being equal, on the off chance that you’d like your granola to be somewhat more on the flavorful side. In the event that you’re watching your soaked fat admission, olive oil is a superior decision!
Normal Sugar
I love involving genuine maple syrup in my granola. Honey works perfectly, as well. As a little something extra, these normal sugars imbue your granola extra-scrumptious flavor that sugar wouldn’t.
Salt and Zest
For delightful granola, don’t avoid the salt! Too little and your flavors will not sing. I favor utilizing fine-grain ocean salt in this one (I generally cook with fine-grain ocean salt), yet ordinary salt will do, as well (simply utilize somewhat less).
I added cinnamon to this clump for some unobtrusive warming flavor. Ground ginger (utilize half so a lot) and pumpkin flavor mixes are different choices.
Dried Natural product
Dried organic product loans some additional pleasantness, chewy surface and overwhelming fruity flavor. I involved dried cranberries for this clump. I additionally love tart dried cherries, raisins and hacked dried apricots.
Discretionary Blend Ins
For new citrus flavor, mix new citrus zing (up to 2 teaspoons) into the blend prior to baking. I love adding orange zing, specifically.
You can add chocolate chips after the granola has totally cooled (any other way, they’ll dissolve).
On the off chance that you might want to add unsweetened coconut pieces, you can add it part of the way through baking for impeccably toasted results (see recipe note).
Chunky Granola Tips
Some of you, similar to me, love large clusters in your granola. Here are my tips to accomplishing the best bunches:
- Your oats should be a little packed in the container so they can remain together, however not so jam-packed that they don’t toast equitably. I suggest utilizing an essential half sheet container (partner connect) for this granola recipe. It’s the ideal size and the rimmed edges ensure no granola falls over the edge.
- Make certain to fix the skillet with material paper so the sugar adheres to your oats as opposed to the dish.
- For most extreme bunches, delicately push down on the granola with the rear of a spatula subsequent to blending the combination at the mostly baking point. Then set the container back into the broiler to complete the process of baking.
- Try not to heat the granola excessively lengthy — just until it’s delicately brilliant on top, as depicted. It probably won’t appear as though it’s finished at this point, yet it will keep on crisping up as it cools. Over-baking the granola appears to break the sugar bonds.
Finally, let the granola cool totally prior to separating it. I’ve even left it on the dish for the time being, covered. - Indeed, even with that multitude of strategies set up, I periodically end up with a bunch of granola that isn’t as clumpy as my others, because of reasons that I can’t make sense of. However, it’s dependably delightful!
INGREDIENTS
- 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
- 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
- 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
- ½ teaspoon ground cinnamon
- ½ cup melted coconut oil or olive oil
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ⅔ cup dried fruit, chopped if large (I used dried cranberries)
- Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes*
INSTRUCTIONS
- Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
- Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
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