- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Serves
- 8
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 120 g
- 80 ml
- 60 ml
- 40 g
- 1 tsp
- 1 tsp
- ½ tsp
- 80 g
Process
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Heat the oven to 150°C. Line a large rimmed baking sheet with parchment paper.
In a large bowl, combine 300 g rolled oats, 120 g chopped almonds, 1 tsp ground cinnamon, and 0.5 tsp fine salt.
In a small saucepan over low heat, warm 80 ml honey, 60 ml neutral oil, and 40 g light brown sugar, stirring until the sugar dissolves. Do not boil. Remove from heat and stir in 1 tsp vanilla extract.
Pour the warm honey mixture over the oat mixture and stir until every oat is evenly coated.
Spread the granola in a single layer on the prepared baking sheet. Press down firmly with the back of a spatula to compact it into an even slab.
Bake for 20 minutes, then rotate the pan and bake for another 15 to 20 minutes, until the edges are golden and the center is dry to the touch. Do not stir during baking.
Cool completely on the pan, about 30 minutes, without stirring. The slab will crisp as it cools.
Break into clusters and toss with 80 g dried cranberries if using. Store in an airtight container.
Kitchen notes
Kitchen notes
- The most common mistake is stirring the granola while it bakes or cools. Leave it undisturbed so the honey mixture can set into clusters.
- It is done when the surface is dry and the edges are golden; the center will still feel slightly soft but firms up as it cools.
- Pressing the mixture firmly into a compact slab before baking is the trick that creates big, bakery-style clusters.
- If your oven runs hot, check at 30 minutes to prevent the edges from scorching.
Substitutions
- honey→maple syrup
- almonds→pecans or walnuts
- dried cranberries→raisins or chopped dried apricots
- neutral oil→coconut oil, melted
Storage & reheating
Store completely cooled granola in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month. For longer storage, freeze in a freezer bag for up to 3 months and thaw at room temperature. If it softens, spread on a baking sheet and re-crisp at 150°C for 5 to 7 minutes, then cool completely before storing again.
FAQ
The questions we get asked most
Why did my granola turn out soft and chewy instead of crunchy?
Soft granola usually means it was underbaked or stored before it cooled completely. Bake until the edges are golden and the center is dry to the touch, then let it cool fully on the pan; it crisps as it cools. If it is still soft after cooling, return it to a 150°C oven for 5 to 10 minutes.
Can I reduce the honey or sugar in this recipe?
You can cut the honey to 60 ml and the brown sugar to 25 g, but the clusters will be more fragile and the granola less crisp. The sweetener also helps bind the oats, so do not remove it entirely. If you reduce it, press the mixture very firmly before baking.
How do I get big clusters instead of loose crumbs?
Press the granola into a compact, even slab on the baking sheet before it goes into the oven, and do not stir it during baking or cooling. Once fully cool, break it into pieces with your hands. Adding 1 egg white to the mixture also helps bind it if you want extra-large clusters.
Can I use quick oats or steel-cut oats instead of rolled oats?
Quick oats will make a softer, less chunky granola because they are thinner and absorb moisture faster. Steel-cut oats stay very hard and do not soften enough during baking. Old-fashioned rolled oats give the best texture and are the right choice here.
How long does homemade granola stay fresh and how should I store it?
In an airtight container at room temperature it stays fresh for up to 2 weeks, and in the refrigerator for up to 1 month. Always cool it completely before sealing, because trapped steam makes it soggy. For longer storage, freeze it for up to 3 months.
Can I add chocolate chips or fresh fruit to the granola?
Chocolate chips should be added only after the granola has cooled completely, otherwise they melt into the mixture. Fresh fruit will release moisture and make the granola soggy, so use dried fruit instead and stir it in after baking. If you add chocolate, store the granola in a cool place.
Why did my granola burn on the edges but stay pale in the middle?
Ovens often run hotter at the edges, and a thin spread bakes unevenly. Use a rimmed baking sheet, spread the granola evenly, and rotate the pan halfway through baking. If your oven runs hot, lower the temperature to 140°C and check at 30 minutes.
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