HOMEMADE GRANOLA
One of the great classics of the English breakfast that has conquered our breakfast is Granola: a mix of oat flakes, cereals, nuts, seeds, and dried fruit enriched with honey or maple syrup which, after being baked, becomes a super crunchy energy concentrate perfect for starting the day well.
There is often confusion between Granola and Muesli, but the latter is simply a mix of raw oat flakes, nuts, and dried fruit without sugar. In Granola, however, coconut oil (or seed oil), honey (or maple syrup) are added to this mix before baking it to make it golden and crunchy.
The inventor of Granola, unsurprisingly, was Mr. Kellogg, a doctor and entrepreneur, and also the inventor of Cornflakes.
The recipe I propose today, after many attempts, is in my opinion the best homemade Granola recipe, crunchy and delicious, which has nothing to envy to the original one.
You’ll be able to make your own homemade Granola and have it available every morning, to add to yogurt, munch on as a snack, or enjoy with fresh fruit for an unforgettable breakfast.
The recipe to prepare Granola at home is easy and quick, and the mix of ingredients used can be completely personalized. You can decide based on your tastes which type of nuts to add (walnuts, hazelnuts, pecans, almonds, peanuts) or omit them entirely if, by chance, you’re allergic. Similarly, the base can be made only of oat flakes or a mix of oat flakes and other cereals of your choice.
For a complete and delicious Granola, add dried fruit such as raisins, currants, and blueberries, and don’t forget the coconut flakes!
In my homemade Granola, I used: oat flakes, almonds, hazelnuts, cashews, coconut flakes, and pumpkin seeds, all foods rich in fiber and Omega 3.
Once ready and stored in airtight jars, it lasts for a week: a stock of well-being always available!
Making granola at home is very simple, just mix all the ingredients together and then bake them to make it very crunchy. Granola is perfect to enjoy with yogurt, fruit, or milk, and it keeps well for a long time in a sealed jar.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: English
- Energy 121.43 (Kcal)
- Carbohydrates 20.30 (g) of which sugars 9.93 (g)
- Proteins 2.94 (g)
- Fat 3.90 (g) of which saturated 2.15 (g)of which unsaturated 1.18 (g)
- Fibers 2.19 (g)
- Sodium 78.05 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 cups whole grain oat flakes
- 6 cups buckwheat flakes (spelt, barley or double the oat flakes)
- 2 cups mixed nuts (of your choice)
- 1 cup desiccated coconut (or another 1 cup of nuts)
- 1/3 cup pumpkin seeds
- 3 tbsps coconut oil (or seed oil)
- 1/2 cup honey (or maple syrup)
- 1/2 tsp salt (in flakes or flaky salt)
- nutmeg (1 pinch)
- ground cinnamon (1 pinch)
- 1 pinch cardamom (optional)
- 1 pinch ground ginger (optional)
- egg white (1 large or 2 small)
- 1/3 cup dried fruit (raisins, red berries can omit if you want)
Tools
- Bowl
- Saucepan
- Pan
Steps
Oat flakes are the classic choice and tend to be more economical, but sometimes I like to mix in other cereals to make the texture and taste more interesting. Feel free to experiment with whatever you like by adding, for example, spelt flakes, barley flakes, cornflakes, and even quinoa, the important thing is to respect the total weight of the Cereals (12 cups).
After you have chosen which type of nuts to use, coarsely chop them. Pour the mix of cereals and nuts into a large bowl and mix to distribute it. I chose walnuts, hazelnuts, almonds, pumpkin seeds, and coconut flakes. If you are allergic to nuts or don’t like the taste, you can easily skip this step. Your Granola will be Nuts free.
Put the coconut oil (you can also use sunflower seed oil or peanut butter) in a saucepan over low heat along with the honey (or maple syrup) and cook, stirring occasionally, until they have melted together. Do not be tempted to skip this step, without sugar or fats it will not be Granola but Muesli.
Pour the warm oil and honey into the bowl with the oat flakes, cereals, and the nut and seed mix and stir to combine. I also like to add a pinch of flaky salt at this stage, although it is entirely optional, a pinch is enough to give your homemade Granola an extra kick. Similarly, you can flavor it by adding a pinch of a sweet spice of your choice. I use ground ginger and cinnamon, but nutmeg and cardamom are also great.
Separate an egg and put the egg white in a medium bowl. Whisk it until frothy, then add it to the cereal and nut mix. Stir until everything is well coated. This step is also optional but will make the Granola even crunchier and I guarantee the egg flavor will not be noticeable at all.
Preheat the oven to 340°F (300°F if using convection). Line a large baking tray with baking paper, attaching it to the corners of the tray with a little oil or honey. Pour the Granola mixture onto the paper and spread it well, ensuring that nuts and seeds are evenly distributed.
Place the tray in the oven for 30 – 35 minutes in total. While the homemade Granola is baking, stir it occasionally so that it cooks evenly and to break up any large clusters. If you prefer a smoother texture, break them up regularly. Once cooked, allow it to cool completely before storing it in jars with lids. Enjoy it with Greek Yogurt in your favorite flavor, and if you like, add some fresh fruit as well. Good breakfast!
NOTES AND VARIATIONS
OATS: I usually use natural oat flakes from organic farming without added sugars because they maintain their shape better during cooking. Moreover, it is more filling and healthy. Make sure to use certified gluten-free oats if you need gluten-free Granola.
NUTS AND SEEDS: I used walnuts, hazelnuts, almonds, and green pumpkin seeds to create my mix. Feel free to modify the composition based on your taste: pecans, whole or sliced almonds, cashews, peanuts, pistachios, macadamia nuts, or sunflower seeds will all work. You just need to maintain the total weight indicated in the recipe, 2 cups.
OIL: The oil helps make the granola crunchy. I prefer unrefined coconut oil, which is delicious (you barely notice the coconut taste) and produces the perfect texture. You can use peanut seed oil, and even extra-virgin olive oil instead.
SUGARS: I love using honey, but real syrup is also delicious. Granulated sugar does not work for this recipe. If you need to follow a low-sugar diet, you can omit it.
SALT: To achieve a savory Granola, do not skip the salt! I know it may sound strange, but just a little bit is enough to make your mix incredibly good and give it an extra kick. I prefer to use flaky sea salt, but regular fine salt is also good, just use a bit less.
SPICES: I added ground cinnamon and ginger (also fresh ground ginger but just a pinch), but nutmeg or cardamom are also excellent.
DRIED FRUIT: Dried fruit adds extra sweetness, a chewy texture, and an irresistible fruity flavor. It could be a valid alternative to sweeten your Granola. I usually add raisins or dried cranberries. Dried apricots are also delicious.
VARIATIONS: For a fresh citrus flavor, add fresh citrus zest (orange, lemon, or a mix of both) up to 2 teaspoons in the mixture before baking. If you want to make the Granola super delicious, you can add chocolate chips after baking and when the Granola is completely cooled, not before, otherwise, they’ll melt.
STORAGE
Once the homemade Granola is ready, allow it to cool completely before transferring it into airtight jars with a lid. It will stay crunchy and delicious for up to 10 days in a cool, dry place.
FAQ (Questions and Answers)
What is the difference between granola and muesli?
The main difference between muesli and granola is that in granola the ingredients are mixed with oil and sweetened with sugar, honey, maple syrup, and then toasted. This preparation gives granola its typical crunchiness but also increases sugar and fat content.
How many grams of granola for breakfast?
Despite its benefits, granola is a high-calorie food, so it’s essential to consume it in moderated amounts. Experts recommend a serving of about 30-40 grams per day, which is equivalent to about 3-4 tablespoons.
Where is granola used?
It is usually eaten for breakfast, but also as a snack or as a hunger-breaking snack: it is healthy and nutritious, gives energy, and fills without weighing you down. How is granola eaten? This is a food that is often consumed at breakfast. Like muesli, it is best paired with cold products, to stay crispy, such as Greek Yogurt or fresh fruit.
