Homemade Granola
The one thing worth knowing about granola: it comes out of the oven soft and bendy, and that is not a mistake. The crunch comes from sugar syrup setting as it cools. Which makes the most important step doing nothing at all for at least an hour after baking.
- Prep
- 15 min
- Cook
- 40 min
- Rest
- 1 h
- Total
- 1 h 55 min
- Servings
- 12
- Level
- Easy
- Per serving
- 300 kcal
Ingredients
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What to use instead
Honey works in place of maple syrup, but it darkens faster — drop the oven to 140°C.
Makes: about 600 g, 12 portions of 50 g
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Heat the oven
Set the oven to 150°C. Anything hotter and the edges scorch long before the middle has dried out.
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Step 2: Mix the dry
Combine the oats, walnuts, seeds, cinnamon and salt in a large bowl. Keep the raisins out for now — in the oven they burn to little stones.
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Step 3: Coat with the wet
Pour in the syrup and oil and work it through for a full minute, until every flake glistens. Dry patches are the parts that will not be crunchy later.
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Step 4: Press it flat
Spread it on a lined baking tray and press it into a tight even slab with a spatula. A pressed layer is what breaks into clusters instead of loose crumbs.
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Step 5: Bake 35–40 minutes
Stir every 12 minutes, swapping the edges into the middle. Finished granola is golden and smells of biscuits, but still feels soft to the touch.
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Step 6: Cool it completely
Take the tray out and leave the granola alone for at least an hour. It only turns crisp once it is fully cold — this is not a step you can hurry.
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Step 7: Add the raisins
Break the cooled slab into pieces and fold in the raisins. Get it into a jar the same day, before it starts pulling moisture out of the air.
Tips & variations
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Tip
If it is still soft once cold, give it another 8 minutes at 150°C and cool it completely again.
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Variation
Two tablespoons of oat flour in the dry mix glue the clusters together even better: the flour soaks up syrup and sets with it.
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Swap
Honey works in place of maple syrup, but it darkens faster — drop the oven to 140°C.
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Storage
A month in a tightly sealed jar at room temperature. The fridge makes granola go soft, so keep it out of there.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 300 kcal | 3,600 kcal |
| Protein | 7 g | 84 g |
| Fat | 15 g | 180 g |
| Carbohydrates | 34 g | 408 g |
Approximate values calculated from standard ingredient data.
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