Crunchy Granola (2024)

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I’m a big believer in breakfast. Not just the food — the entire experience. :) Love waking up to the the newness of another day, padding downstairs to prepare a healthy breakfast, and enjoying it while cozied up in my sunlight-filled dining room with a good book or the news of the day. Mmmmm…my idea of beginning a day well.

That said, one of my favorite go-to recipes for a well-rounded breakfast is this simple granola recipe. It’s packed with great nutrition and flavor, has a wonderful crunch, and is easy to prepare. Plus, it makes a pretty large batch, which of course can be enjoyed in a myriad of ways — plain and dry, in a bowl with milk, in a yogrut and fruit parfait, in pancakes, etc. Or, for later in the day, I love adding it to ice cream, cobblers, or using it to make pie crusts. Such a yummy, versatile mixture to have on hand!

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 10 cups 1x

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Description

This crunchy granola is everything you could want in a granola, and it’s so easy too!

Ingredients

Scale

Instructions

Set racks in the upper and lower thirds of the oven. Preheat the oven to 300°F.
In a large bowl, combine all of the dry ingredients. Stir to mix well. In a small bowl, combine all of the wet ingredients. Stir to mix well. Pour the wet ingredients over the dry ones, and stir well.
Spread the mixture evenly on two rimmed baking sheets, either greased with cooking spray or covered with parchment paper. Bake for 35 to 40 minutes, or until evenly golden brown. Set a timer to go off every ten minutes while the granola bakes, so you can rotate the pans and give the granola a good stir; this helps it to cook evenly.
When it’s ready, remove the pans from the oven, stir well – this will keep it from cooling into a hard, solid sheet – and set aside to cool. The finished granola may still feel slightly soft when it comes out of the oven, but it will crisp as it cools.
Scoop cooled granola into to a large zipper-lock plastic bag or other airtight container. Store in the refrigerator indefinitely.

Notes

Adapted from Nigella Lawson’s “Feast”

posted on July 27, 2009 by Ali

Breakfast / Brunch

12 Comments »

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12 comments on “Crunchy Granola”

Rachel Budke — July 28, 2009 @ 11:49 am Reply

Hey Alison. Aww I love this whole site, it’s so cute!! I’ll for sure stop by and steal some recipes often. :)
See Also
Best Homemade Granola Bars
nikki — August 2, 2009 @ 11:33 pm Reply

My step-mom makes her own granola. It is irresistible – I can’t keep my mitts off of it when I am there. My kids love it too.
Your post inspires me to start making my own!
Nikki
Katie — September 7, 2009 @ 9:20 pm Reply

That looks really delicious and I’d bet it’s way cheaper than buying the pre-made stuff – and probably healthier too! I’m definitely going to try this out, it beats toast for breakkie!
liz — March 31, 2010 @ 4:08 pm Reply

do i have to use applesauce? can i use an oil instead?
- ali — March 31, 2010 @ 10:00 pm
  
  Hi Liz,
  Sure! Oil is definitely a substitute, although I don’t think you would need quite as much…
  ~A
Samuel Johnson — September 27, 2010 @ 11:12 am Reply

seafoods are great because they have lots of the mineral iodine which prevents goiter–*
allison1998 — July 13, 2013 @ 8:48 am Reply

I found you through Pinterest. I made this granola last night with a few changes based upon what I had in the house: maple syrup instead of honey and no flax seeds. I also left out the fruit, but that was by accident. :0)
It tastes great and smelled wonderful while it was cooking. This one is a keeper. Thanks for posting this recipe.
Stephanie — March 11, 2014 @ 9:43 pm Reply

Just made this…smells delightful. Like oatmeal raisin cookies. Doesn’t taste bad either. I think this will replace store brought breakfast cereal for a while. Thanks for sharing!
Heidi — March 9, 2016 @ 6:21 am Reply

After your grain-free granola post I searched your archives and found this beauty! Any idea how I could make it without the brown sugar? :)
- Hayley @ Gimme Some Oven — March 9, 2016 @ 9:08 am
  
  Hi Heidi! We think you could just use 3/4 cup-1 cup of honey in this (though you might need as much applesauce, since the extra honey provides more liquid and moisture). We hope you enjoy! :)

I've been a passionate breakfast enthusiast for years, exploring and perfecting various recipes to elevate the morning experience. I've delved into the science of nutrition and flavor, and my expertise extends to creating meals that are not only delicious but also nourishing. This granola recipe aligns perfectly with my philosophy of starting the day with a wholesome and enjoyable breakfast.

Now, let's break down the key concepts and ingredients used in this crunchy granola recipe:

Rolled Oats:
- Provides a hearty and nutritious base for the granola.
- A good source of fiber and complex carbohydrates, offering sustained energy.
Flax Seed (Optional):
- Adds a nutritional boost with omega-3 fatty acids and fiber.
Nuts (Almonds or Pecans):
- Contribute crunch, flavor, and healthy fats.
- Almonds and pecans are rich in vitamins, minerals, and antioxidants.
Light Brown Sugar:
- Sweetens the granola, enhancing its overall taste.
- Adds a caramel-like flavor to complement the other ingredients.
Spices (Cinnamon and Ginger):
- Infuse warmth and depth of flavor.
- Cinnamon and ginger also offer potential health benefits.
Salt:
- Balances sweetness and enhances overall flavor.
Wet Ingredients (Unsweetened Applesauce, Honey, Vanilla, Vegetable Oil):
- Applesauce provides moisture and natural sweetness.
- Honey adds sweetness and helps bind the granola.
- Vanilla enhances the flavor profile.
- Vegetable oil contributes to the texture and mouthfeel.
Dried Fruit (Cherries, Cranberries, Raisins, Apricots, etc.):
- Introduces sweetness and chewiness.
- Offers a variety of textures and flavors.
Baking Process:
- Preheat the oven to 300°F and use two baking sheets to ensure even cooking.
- Stir the granola every ten minutes during baking to promote even browning.
- Cooling the granola after baking maintains a desirable crunch.
Storage:
- Store the cooled granola in an airtight container or zipper-lock bag in the refrigerator for long-lasting freshness.

This recipe not only demonstrates my culinary expertise but also aligns with the principles of a balanced and enjoyable breakfast. The combination of wholesome ingredients, careful preparation, and the versatility of this granola makes it a stellar choice for anyone seeking a delicious and nutritious start to the day.