I love granola in the morning. It’s so satisfying and filling, not to mention quick and easy. I’ve been making my own granola for the past while, which is also quick and easy. A batch lasts me about 2 weeks (since I don’t let anyone else have some :) and it takes only about 5 minutes to prepare and 30 minutes of that is cooking time.
This recipe hits the spot for me. I’ve tried versions with no oil and/or less sugar but found them, for my taste, a bit bland and unsatisfying. I like a little sweet in my granola and the addition of the vanilla adds wonderful flavour as well.
The secret to great granola, in my opionion, is to cook it until the oats and almonds are really golden and toasty, without allowing them to cross the line to burnt. Once you make it a few times, you’ll know where that line is easily. Also remember that it will cook a bit more once out of the oven.
I like to store my granola in a vintage glass jar that I keep on my counter. Tastes good and looks pretty too!
Good Morning Granola
Summary: This granola is delicious and keeps well in an airtight container. Just add your favourite fruits and nuts.
Good Morning Granola
- 4 cups old-fashioned rolled oats (not instant or quick-cooking)
- 1 cup sliced almonds
- 1/2 cup (packed) golden brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/4 cup vegetable oil
- 1/3 cup honey or real maple syrup (or a mixture of both)
- 4 teaspoons real vanilla extract
- Optional: (Add after cooking) raisins, dried cranberries and/or blueberries, shredded sweetened or unsweetened coconut, about 2 cups
- Position rack in middle of oven and preheat to 300° F. Mix next the oats, almonds, brown sugar, salt and cinnamon in a large bowl.
- In a glass, one-cup measuring cup, combine oil, honey/maple syrup. Microwave for 45 seconds. Remove and stir in vanilla. Pour the honey mixture over the oat mixture. Stir well, ensuring all of the oats are coated with the liquid.
- *Tips: The secret to great homemade granola, in my opinion, is to cook it until the oats and almonds are nicely toasted and golden. The granola will taste best this way as it brings out all the flavour in the oats and almonds. Stir regularly, especially moving the granola from the edges into the middle. Cook until oats and almonds are just golden and toasted. It’s a fine line between toasted and burnt though, so watch closely and stir often after 30 minutes.
- If you’re using coconut, you might like to sprinkle it over the cooking granola after it’s cooked for 15 or 20 minutes, so it has a chance to toast up a bit as well. Don’t add at the beginning of cooking though as it may burn before the rest of the granola is cooked.
- I like maple syrup in this but a bit of honey adds a lot of flavour, so I usually do a mixture of the two.
- Spread granola evenly on a baking sheet. Bake until golden brown, about 30 – 35 minutes, stirring every 10 minutes. While granola is cooking, combine any optional additions in a bowl and set aside. When granola is cooked, transfer sheet to cooling rack and sprinkle with prepared fruit additions. Stir to combine with granola. Leave granola to cool completely on baking sheet.
- Store in airtight container at room temperature.
Prep time: 5 min | Cook time: 35 min | Total time: 40 min
Number of servings (yield): 12