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If you want something hearty and crisp that isn't over-the-top sweet, this homemade nutty granola hits the spot. I make this all the time since it’s speedy and you can toss in whatever nuts or seeds you’ve got left around. Perfect for tossing in a bowl for breakfast or munching on later—it disappears super fast at my place.
The first time I tried this was a lazy Sunday and my kids needed a better snack. What happened? They wiped out the tray so fast I had to start making double. It never lasts more than a few days in our house!
Tasty Ingredients
- Sea salt: perks up the sweetness and brightens everything. Fine salt is best since it blends in.
- Ground cinnamon: gives a cozy kick that plays well with the rest. Fresh cinnamon brings the most flavor.
- Vanilla extract: adds warmth and a little magic. Try to use real vanilla for the best vibe.
- Honey or keto-friendly syrup: lets everything stick and brings a soft sweetness. Try regular honey for rich notes or a syrup that fits your diet if you’re going low sugar.
- Coconut oil: glues everything together while making the nuts golden. Unrefined coconut oil keeps it smelling fresh.
- Chia seeds: for little crunch and a fiber kick. Keep them in a cool spot to lock in flavor.
- Pumpkin and sunflower seeds: bring more crunch and up the protein. Grab the raw, plain ones.
- Unsweetened coconut flakes: chewy and a bit nutty, they make the clusters stick. Skip flakes with added sugar or weird stuff.
- Mixed nuts: chunky and packed with good fats. Chop up the bigger ones if you want everything to cook evenly.
Simple Step-By-Steps
- Cool Off and Store
- Let everything cool right there on the tray—hands off so you keep those clusters together. Break up when completely crisp and pop into a sealed container to stay crunchy for days.
- Bake Until Golden
- Lay the coated nut mix out on your parchment-lined tray. Flatten gently so it cooks evenly. It’ll bake about twenty to twenty-five minutes—mix gently halfway so you keep chunky pieces. Watch the last few minutes since nuts toast up real quick. Once it’s toasty brown and smells amazing, pull it out.
- Mix Up the Wet Stuff
- Melt coconut oil with honey gently in a saucepan just until smooth—not boiling. Add the vanilla for a nice scent. Pour everything over the dry mixture and stir really well so each bit is slick and glossy.
- Get Things Ready
- Heat up your oven to 325°F (165°C). Put parchment on your biggest baking tray. Chop up any massive nuts for more even granola. Combine all your dry bits—make sure cinnamon and salt are spread out.
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I’m always hunting for more coconut flakes in my bowl—the smell while it bakes is just unforgettable and that chewy texture is perfect with all the crunchy nuts. My family always begs for extra coconut since it reminds them of those beachy trips.
Easy Storage
Wait until the granola’s cold before packing it up tight in a jar or box. Warm granola lets out steam and makes the pieces soft. It keeps its crunch for at least a week out of the fridge, but you can pop it in the freezer or fridge if you want it longer. Even after freezing it still tastes spot-on.
Switch It Up
Instead of pumpkin or sunflower seeds, mix in hemp hearts or flax seeds if that’s your thing. Want it vegan? Sub in date syrup or agave for the honey. No coconut oil? Try light olive or avocado oil, just nothing strong that covers up the nutty flavors.
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How To Serve
Spoon it over Greek yogurt or any plant-based cup, plus a handful of berries for breakfast. Stack it up into parfaits as grab-and-go snacks. Try it for crunch in smoothie bowls or scatter on baked apples. Sometimes after dinner I throw in some dark chocolate chips just for fun.
Granola’s Backstory
Granola started popping up in the US health food scene in the late 1800s when people started loving grains and nuts for breakfast. Since then, it’s switched up with the times—from fireside snacks at camps to the fancier spreads at hotels—staying a flexible favorite for all kinds of diets and tastes.
Frequently Asked Questions
- → Can I add different nuts in the mix?
Totally! Try any nuts you like, like macadamias, cashews, or hazelnuts—swap in or toss them in with the usual ones.
- → How can I make this fit keto or sugar-free eating?
Switch the honey for a sugar-free syrup or any liquid sweetener you like, and leave out grains for a low-carb version.
- → How do I get big, crunchy bits?
Pat everything out flat on your baking tray, stir lightly as it bakes, and let it cool all the way before you break it into chunks.
- → How long will this granola stay good?
Once stored sealed at room temperature, expect your granola to taste fresh and crisp for two weeks.
- → Can I mix in dried fruits or chocolate chips?
Yep! Throw in some chocolate chips or dry fruit, but make sure the granola is cool first so nothing melts.