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Whether you enjoy your granola with milk, yogurt, or by the fistful (who says granola isn’t finger food!?), we hope you love this one!
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Chewy, nutty, and perfectly sweet, these cookies are LOADED with goodies (oats, coconut, chocolate, and walnuts or pecans).
Homemade granola is easy, inexpensive, and endlessly customizable. Use your favorite mix of nuts, seeds, and spices to make it your own.
Making food at home versus buying premade is always a question of time versus money. But if there’s one thing that is definitely way cheaper to make at home without taking a lot of extra time or energy to make, it’s granola! This homemade granola recipe is SO fast and easy, you can customize it a hundred different ways, and it’s pennies on the dollar compared to store-bought granola.
What is Granola Made Of?
Granola, at its most basic, is simply a combination of oats, nuts, seeds, and fruit coated in a mixture of sugar and oil, then baked until deliciously crispy and toasty in flavor. My basic granola formula is:
- 4 cups oats
- 1 cup nuts & seeds
- ½ cup dried fruit
- ½ cup oil
- ½ cup sugar
- Spices or extracts for extra flavor
To make different varieties of granola, I simply substitute different nuts, seeds, fruit, oils, sugars, and flavorings.
The recipe I have below is a very classic homemade granola recipe that will go with just about anything. I’ll list some other options for add-ins and flavors so you can experiment with making it your own!
What Makes Granola Crunchy?
The combination of oil and sugar gives granola that classic crunchy and clumpy texture. The oil helps the oats, nuts, and seeds toast without developing an overly dry texture, while the melted sugars help bind the ingredients into clumps and gives an extra crunchy finish. While it may be tempting to reduce the oil or sugar, keep in mind that doing so will drastically change the texture of the finished granola.
Can I Use Quick Oats?
Old-fashioned or plain rolled oats are best for granola because they have more texture than quick oats. While it is possible to use quick oats, quick oats tend to be very delicate and thin, which doesn’t provide as much texture to the final granola.
How Long Does Homemade Granola Last?
After baking the granola, make sure to allow the granola to cool to room temperature so any residual moisture will evaporate before placing it in an air-tight food storage container. Granola will stay good in an air-tight container at room temperature for about a month. It will stay edible longer, but the granola will slowly absorb moisture from the air and become stale over time.
What Else Can I Add?
Here’s the fun part. You can add all sorts of ingredients to your granola. You can plug any nut, seed, or dried fruit into the recipe below. Here are some ideas:
- Nuts: walnuts, pistachios, almonds, peanuts
- Seeds: flaxseed, chia seeds, pepitas, sunflower seeds, sesame seeds
- Fruit: dried cherries, raisins, banana chips, dried apples, dried pineapple, chopped dried dates, dried blueberries
- Other add-ins: wheat germ, wheat bran, chocolate chips, citrus zest, crystalized ginger, nut butters, mashed bananas
- Spices and Flavors: ground ginger, almond extract, cocoa powder, cloves, nutmeg, turmeric
- Other sugars: maple syrup, molasses, brown sugar
- Other oils: coconut oil, ghee or clarified butter
- 4 cups old-fashioned rolled oats $0.93
- 1/2 cup chopped pecans $1.18
- 1/2 cup unsweetened coconut $0.84
- 1/2 cup cooking oil $0.80
- 1/4 cup brown sugar $0.16
- 1/4 cup honey $1.08
- 1/4 tsp cinnamon $0.05
- 1/2 tsp salt $0.05
- 1/2 tsp vanilla extract $0.25
- 1/2 cup dried cranberries $0.53
- Preheat the oven to 350ºF. In a large bowl, stir together the oats, pecans, and coconut.
- Add the oil, brown sugar, honey, cinnamon, salt, and vanilla in a small saucepot. Stir and cook over medium heat until the brown sugar is melted (about 3-5 minutes).
- Pour the sugar and oil mixture over the bowl of dry ingredients. Stir until everything is very well coated in the oil and sugar.
- Line a large baking sheet with parchment, then spread the granola out over the parchment in an even layer.
- Bake the granola for 20 minutes, or until it is deeply golden brown.
- Remove the granola from the oven and stir in the dried cranberries while the granola is still warm and soft. Spread it out into an even layer again and let it cool completely. The granola will harden as it cools.
- Once cool, break the granola into chunks and transfer it to an air-tight container for storage.
How to Make Granola – Step by Step Photos
Preheat the oven to 350ºF. Combine the dry ingredients (oats, nuts, and seeds) in a large bowl. I used 4 cups old-fashioned rolled oats, ½ cup chopped pecans, and ½ cup unsweetened coconut. Do not add the dried fruit yet. Stir these ingredients together well.
Add ½ cup cooking oil (or oil of choice), ¼ cup brown sugar, ¼ cup honey, ½ tsp cinnamon, ½ tsp salt, and ½ tsp vanilla extract into a small sauce pot. Stir and cook over medium heat until the brown sugar is melted (3-5 minutes).
Pour the sugar and oil mixture over the dry ingredients in the bowl.
Stir the two mixtures together until everything is very, VERY well coated in the oil and sugar. Make sure no dry spots remain.
Line a large baking sheet with parchment paper, then spread the granola out onto the parchment in an even layer.
Transfer the unbaked granola to the oven and bake for 20 minutes, or until it turns a deep golden brown (photo below is after baking).
Once the granola has baked and turned a deep golden brown color, remove it from the oven. Stir in the dried cranberries while it’s still warm and soft. Spread the granola out into an even layer again to cool.
Allow the granola to cool completely to room temperature. It will harden and crisp up as the sugars cool.
Once the granola is completely cool, break it into clumps and transfer it to an air-tight food container for storage. Enjoy with yogurt, milk, ice cream, smoothie bowls, and more!
Try These Other Granola Recipes:
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This ginger peach crisp recipe is made with a warm ginger-vanilla peach filling and topped with a crispy almond oat topping. Does it get much better than a hot bowl of peach crisp and a melty scoop of cold vanilla ice cream on a summer day? ♡ My go-to ginger peach crisp recipe is one […]
This ginger peach crisp recipe is made with a warm ginger-vanilla peach filling and topped with a crispy almond oat topping.
Does it get much better than a hot bowl of peach crisp and a melty scoop of cold vanilla ice cream on a summer day? ♡
My go-to ginger peach crisp recipe is one of those summertime faves I look forward to all year long. The moment that fresh, ripe, juicy peaches finally arrive on the scene, we turn on the oven (ever so briefly) to bake up a hot and bubbly pan to serve after dinner as the evening sunshine lingers. Then any leftovers are — of course — absolutely happening for breakfast the next morning. But once you finish up one pan, somehow another gathering always has a way of popping up that calls for one more batch, followed by more peachy breakfasts, followed by one more batch…and the delicious cycle keeps going. I mean, once you get going with this ginger peach crisp, why stop?
I’m especially partial to this particular recipe because it’s quick and easy to prep, it’s naturally gluten-free and vegan, and the addition of fresh ginger makes all of the flavors here absolutely shine. It’s also a very flexible recipe, so feel free to sub in different kinds of fruit, nuts or seasonings that you love best. And if you really want to go decadent, I also sometimes serve this peach crisp drizzled with my favorite bourbon caramel sauce, which our friends and family absolutely adore.
So round up a few pounds of peaches while they’re still in season, and let’s bake up a delicious crisp together tonight!
My dear ones! It’s been another while since being in the blog space and I’m happy to be here with you, in the glory of summer unfolding. I love having the time to craft these posts, since they are a true outpouring from my heart […]
My dear ones! It’s been another while since being in the blog space and I’m happy to be here with you, in the glory of summer unfolding. I love having the time to craft these posts, since they are a true outpouring from my heart to yours, in the hopes that it will tether us to this time and place, land, season, and true nourishment. Strawberry Rhubarb Rose Crumble Bars is one of the special ones, that has been bubbling away in my consciousness since last summer.
I was cycling on the boardwalk at the beach near my home last August, and out of the corner of my eye, I saw a flash of fuchsia – the unmistakable pink of rose hips. Ahhh this gorgeous bushy plant is one that I first became familiar with in Denmark, where they bloom along the shores of every beach, punctuating the salty summer air with rose perfume. And here it was, at the water’s edge in Ontario, the very last petals dropping in the slanted summer sun. I knew I was too late to do anything with them at that point, so the idea-seed was planted for next year. Which is now, right on time!
They say what grows together goes together, so for this recipe I waited for the rose hip to bloom, and then checked out what the other plants were peaking in my garden; strawberries and rhubarb! What a divine and classic combination! I couldn’t wait to get to celebrating this triple-blessing of flavours.
Early Summer Stars
Peak-season strawberries are nutritional super stars. They’re loaded with vitamin C, and good amounts of manganese, folate, and fibre. Their total antioxidant capacity is extremely high, and as we learn more about this summer delight, there is evidence proving its positive effects on cardiovascular health. After consumption, there is less platelet aggregation, less lipid peroxidation and an increase in free-radical scavenging – meaning those antioxidants get to SNACK!
Rhubarb is also a high-fibre food, which is essential for digestion. Fibre is exclusively a plant nutrient, as plants grow it for structural support. Animals have bones, so fibre is not a significant part of their composition. Therefore, increasing our dietary intake of plants in comparison to animal-based foods means an increase in our fibre intake. Makes sense, right?
So much of our nourishment depends on the healthy passage of food through our digestive tract. Without the fibre in things like strawberries and rhubarb, it is impossible for our digestion to take place in a balanced way. With imbalanced digestion comes the risk of poor nutrient absorption, and along with that comes compromised metabolism, immunity, even our mental health. The risk of most chronic diseases is lowest when whole plant foods, like a simple serving of strawberries and rhubarb, are plentiful in the diet. These bars also contain high-fibre oats, almonds and almond flour, so basically what I am saying is eat a lot of these.
The Strawberry Rhubarb Rose Compote
I knew that I wanted the seasonal ingredient to really shine in this recipe, so I started by making a compote with the strawberries and rhubarb, adding a kiss of vanilla and rose. The results were like, mind-blowing, people. I’ve made this compote several times now, simply because it is delicious on everything and in so many ways. So far I’ve slathered it on the Revolutionary Pancakes with almond butter, hemp, salt, and even more fresh strawberries. I made popsicles with it (blended this with more strawberries and froze it). And warmed slightly over vanilla ice cream? Unreasonable. The fact that it comes together in under 15 minutes is also motivating for me – I know I’m not in for a huge project to make it, even though the end result *feels* like such a luxurious extra in my life. Make a triple batch now and freeze it I say!
If you want to get ahead, you can make the compote up to seven days in advance. And yes it lasts that long in the fridge. So convenient.
You can use store-bought, instead of homemade rosewater in this recipe to skip a step, but I understand that sourcing store-bought might be just as much of a challenge for some. Surprisingly, I can find bottled rosewater at my local, small-town grocery store, so check with an employee at your closest market since you might be surprised they stock it! Heath foods stores are a good bet too. And if you can find fresh rose / rose hip flowers, then harvest them sustainably and make your own rose water. Recipe and two methods here. As a last resort, order online!
The Crumble Bars
The top and bottom layer of these bars are a slight upgrade from my original crumble bar recipe with blackberries and hazelnuts, back in 2014 (!). This time I made more of a cookie base, kind of like a giant shortbread cookie with almond flour, which turned out to be more moist and easier to cut than the one just made with oats. I really love this change, and hope you will too! The crumble topping is exactly the same except for swapping out the brown rice flour for almond flour, since it’s yummier / fattier / moister. And since knowing that almonds are in the strawberry and rose family (Rosaceae!) it only made sense.
Enjoy this literal slice of summer, friends and lovers. These Strawberry Rhubarb Rose Crumble Bars are truly a moment, captured. And I hope you choose to savour it.
Strawberry Rhubarb Rose Crumble Bars
Strawberry Rhubarb Rose Compote
- 400 g / 14oz rhubarb
- 2 Tbsp. pure maple syrup
- 1 Tbsp. water
- 300 g / 10.5oz ripe strawberries
- pinch of salt
- 1 tsp. vanilla extract
- 2 tsp. rosewater to taste
- 2 cups / 200g rolled oats divided (gluten-free if desired)
- ¾ cup / 70g almond flour
- ¾ tsp. fine grain sea salt
- 1 tsp. baking powder
- 60 g expeller-pressed coconut oil ghee or butter
- ¼ cup / 60ml pure maple syrup
- 1 tsp. vanilla extract
- 1 cup / 100g rolled oats
- 2 Tbsp. pure maple syrup
- 2 Tbsp. expeller-pressed coconut oil ghee, or butter
- ⅔ cup / 100g almonds
- ¼ tsp. fine sea salt
- 3 Tbsp. almond flour
- Start by making the compote. Bring water and maple syrup to a simmer in a medium saucepan. Roughly chop rhubarb and add it to the pan, stir and cover. Simmer for 5 minutes, stir again and use the back of a wooden spoon to smash the rhubarb. If it’s still quite tough, cover and continue to cook until almost soft. While the rhubarb is simmering, wash and stem the strawberries, then roughly chop. Add them to the soft rhubarb, stir well and cook covered, for 2-3 minutes. Remove from heat, and smash the mixture with the back of your spoon, until it’s your desired texture. I like mine pretty chunky. Stir in the salt, vanilla and rosewater. Adjust the flavours to suit your taste. The compote will firm up as it cools. Measure out 2 ½ cups / 625ml of compote and set aside.
- Preheat oven to 350°F / 175°C. In a food processor blend 1 ½ cups / 150 grams of oats on high until you have a rough flour, like coarse sand. Add almond flour, salt, and baking powder, then pulse to combine. Add maple syrup, coconut oil, and vanilla. Pulse until evenly moist, then fold or pulse in the whole oats. The dough will be quite firm and sticky.
- Turn the dough out into a lightly greased, or parchment-lined 8" x 8” / 20 cm x 20 cm glass or metal pan and press firmly, especially around the edges – it helps to wet your hands so that the dough doesn’t stick to your fingers. Place in the preheated oven and bake for 15 minutes.
- While the base is baking, make the crumble topping. Without cleaning the food processor, add the all the ingredients for the crumble, and pulse a few times to mix. You can chop the ingredients as finely as you like, but I like mine pretty chunky.
- Remove the base from the oven, and spread the compote over top in an even layer. Crumble the topping over, and place back in the oven for another 30-35 minutes, until the top and bottom are golden brown, and the middle is a bit bubbly.
- Let cool completely before cutting into bars. Say thank you and enjoy. Store in an airtight container in the fridge for five or six days. Freeze for up to 3 months and let warm for a few minutes before enjoying!