There is nothing better than a bowl of yogurt, fresh fruit and homemade granola for breakfast!
Before, I used to stare at the granola boxes at the store for hours, trying to choose the prefect one, until I decided to start making my own, and I have never bought another box since then! It takes little time, is super crunchy, and you can make a large batch to keep.
How do you like your granola?
You can replace or add your favorite ingredients to this basic recipe, such as nuts, seeds, chocolate chips, or dried fruit.
You should add the dried fruit and chocolate chips once the granola has cooled down, otherwise, they will burn in the oven.
Granola becomes crunchy once completely cool, so do not rush and store it right away!
It keeps for two weeks in an air-tight container.
If you try out this Homemade Granola, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Homemade Granola
Ingredients
- 1/3 cup maple syru (or honey)
- 55 grs light brown sugar
- 1/2 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 400 grs rolled oats
- 280 grs almonds, cashews, or chopped walnuts (or a mix)
- 60 grs unsweetened coconut flakes (or shredded)
Instructions
- Preheat oven at 160°C/320°F. Line a baking sheet with parchment paper.
- In a bowl, mix the syrup, sugar, oil and vanilla. In another bowl, mix the oats, almonds (or the nuts of your choice) and coconut. Pour in the liquid mixture and fold together until the dry ingredients are well coated.
- Spread evenly onto the prepared baking sheet and press lightly. Bake for 30-40 minutes or until slightly golden.
- Let cool completely before breaking it into bits. Serve with yogurt or store in air-tight container.
Notes
- This recipe is totally adaptable to your preferences. You can add in any kind of nuts, seeds, chocolate chips or dried fruit. You should add the dried fruit and chocolate chips once the granola has cooled down, otherwise, they will burn in the oven.
- Granola becomes crunchy once completely cool.
- It keeps for two weeks in an air-tight container.
