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Best Ever Crunchy Homemade Granola – vegetarian recipe
Stav Kogan

Best Ever Crunchy Homemade Granola

The best homemade granola recipe for perfectly crunchy, irresistible clusters. It strikes a beautiful balance—sweet but not too sweet, with a delightful mix of textures from hearty oats, crunchy nuts, and chewy dried fruit.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 3 quart
Calories: 238
Ingredients Method Nutrition

Ingredients
  

  • ½ cup (120 ml / 4.1 fl oz) oil
  • ½ cup (120 ml / 4.1 fl oz) honey
  • 6 cups (540 g / 19 oz) rolled oats (not instant)
  • ⅔ cup (65 g / 2.29 oz) bran or wheat germ
  • ½ teaspoon (2.5 g / 0.09 oz) salt
  • 1 tablespoon (8 g / 0.28 oz) cinnamon
  • 2 cups (160 g / 5.6 oz) unsweetened dried coconut
  • ½ cup (70 g / 2.47 oz) sesame seeds or sunflower seeds
  • 2 cups (240 g / 8.5 oz) chopped walnuts
  • ⅔ cup (100 g / 3.5 oz) raisins
  • ⅔ cup (80 g / 2.82 oz) dried cranberries
  • For extra-large, crunchy clusters, press the granola down lightly with a spatula before baking and let it cool completely on the baking sheet without stirring it.
  • For a vegan-friendly version, simply substitute the honey with an equal amount of maple syrup or agave nectar.
  • Feel free to customize! Swap the walnuts for pecans or almonds, or add 2 tablespoons (30 ml / 1 fl oz) of chia seeds or flax seeds with the dry for an extra nutritional punch.
  • Always add dried fruit *after* baking. Adding it before will cause the fruit to burn and become hard.

Method
 

  1. Preheat your oven to 350°F / 175°C.
  2. In a large pot over low heat, gently warm the oil and honey until they are well combined, but do not let the mixture boil.
  3. Remove from heat.
  4. Add all remaining EXCEPT the raisins and cranberries to the pot.
  5. Stir until every oat and nut is evenly coated. 2.
  6. Spread one-half or one-third of the mixture in a thin, even layer on a large baking sheet.
  7. Bake for 10 minutes.
  8. Then, continue baking for another 5-10 minutes, tossing the granola with a spatula every few minutes to ensure it cooks evenly. Pay close attention to the edges, as they tend to brown faster. The granola is ready when it's a light golden brown and fragrant. It will still feel slightly soft but will crisp up perfectly as it cools. 3.
  9. Remove the baking sheet from the oven.
  10. Transfer the hot granola to a large bowl and immediately toss with the corresponding portion of raisins and cranberries (the heat helps them soften slightly). Allow the granola to cool completely.
  11. Repeat the process with the remaining batches.
  12. Once fully cooled, store in an airtight container or jar. It will keep in the refrigerator for up to 3 months.

Nutrition

Calories: 238kcalCarbohydrates: 25gProtein: 5gFat: 15g

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