Granola
Crispy, golden clusters of oats, nuts, and honey — better than anything from a box and endlessly adaptable to what's in your pantry.
Ingredients
- 3 cupsold-fashioned rolled oats(not quick oats)
- 1 cupmixed nuts(roughly chopped almonds, pecans, or walnuts)
- ½ cupraw pumpkin seeds
- ½ tspfine salt
- ½ tspground cinnamon
- ⅓ cuphoney
- ¼ cupneutral oil(such as coconut or vegetable oil)
- 1 tspvanilla extract
- ¾ cupdried fruit(raisins, cranberries, or chopped apricots)
Method
- 01
Preheat the oven to 325°F (165°C) and line a large rimmed baking sheet with parchment paper.
- 02
In a large bowl, combine the 3 cups rolled oats, 1 cup mixed nuts, and ½ cup pumpkin seeds.
- 03
Add the ½ tsp salt and ½ tsp cinnamon to the dry mixture and stir to distribute evenly.
- 04
In a small saucepan over low heat, warm the ⅓ cup honey and ¼ cup oil together, stirring until fully combined — about 2 minutes. Remove from heat and stir in the 1 tsp vanilla extract.
- 05
Pour the honey-oil mixture over the oat mixture and fold with a spatula until every oat and nut is thoroughly coated.
- 06
Spread the granola in an even, compact layer on the prepared baking sheet — pressing it down slightly encourages clusters to form.
- 07
Bake for 20 minutes, then rotate the pan and bake for another 12–15 minutes until the granola is deep golden brown and fragrant.
- 08
Remove from the oven and let the granola cool completely on the pan without stirring — at least 30 minutes. It will crisp up as it cools.
- 09
Once fully cooled, break into clusters and fold in the ¾ cup dried fruit.
- 10
Transfer to an airtight container. Store at room temperature for up to 3 weeks.
Adapted from public domain & community sources