Description
This homemade granola recipe combines rolled oats, a blend of warming spices, honey, butter, and a mix of nuts and raisins. Baked to a golden crisp, it’s a deliciously crunchy and naturally sweet breakfast or snack option that’s easy to prepare and perfect for meal prep.
Ingredients
Scale
Wet Ingredients
- ⅔ cup honey
- 8 tablespoons unsalted butter, melted
- 3 tablespoons maple syrup
Dry Ingredients & Spices
- 1¼ teaspoons ground nutmeg
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 5 cups old fashioned rolled oats
- ½ cup raisins
- ½ cup chopped pecans
- ½ cup sliced almonds
- ½ cup chopped walnuts
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 9×13-inch lipped baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
- Mix Wet Ingredients and Spices: In a large bowl, combine the honey, melted butter, ground nutmeg, ground cinnamon, ground ginger, and kosher salt. Stir well to ensure the spices are evenly incorporated with the wet ingredients.
- Coat the Oats: Add the rolled oats into the wet mixture and stir thoroughly until all oats are evenly coated with the honey-butter-spice mixture.
- Bake and Stir: Spread the coated oats evenly on the prepared baking sheet. Bake in the preheated oven, stirring the oats every 10 minutes to ensure even toasting, until the oats turn a deep golden brown, approximately 30 minutes in total.
- Add Nuts and Dried Fruit: Remove the baking sheet from the oven. Transfer the toasted oats back into the large bowl. Add the raisins, chopped pecans, sliced almonds, chopped walnuts, and maple syrup. Mix everything until the nuts and fruits are well coated.
- Cool and Serve: Spread the granola mixture back onto the baking sheet and allow it to cool completely. Cooling helps it crisp up fully before serving or storing.
Notes
- Make sure to stir every 10 minutes during baking to toast the granola evenly and prevent burning.
- Feel free to swap nuts or dried fruits according to preference or dietary needs.
- Store cooled granola in an airtight container at room temperature for up to two weeks.
- For chunkier granola, press the mixture down slightly on the baking sheet before cooling.
- This granola makes a great topping for yogurt, smoothie bowls, or eaten as a snack.
