Before you even say it…
Yes, the world DOES need one more homemade granola recipe.
And this one is good. Like, really good.
Big-batch (yay!) – yielding a hefty four pounds of irresistibly crisp, nutty, slightly sweet, and perfectly spiced granola to help you crush your breakfast goals for the foreseeable future.Jump to Recipe
Various versions of this recipe have been whipped up, devoured, gifted, donated, and shared out of my kitchen for – oh, let’s see… the past nine years. And I’m pretty excited to be sharing it with you here.
You might be wondering, as I sometimes do: Is it less expensive to make rather than just buy one of the countless deftly-branded bags of granola at the grocery store? That depends on the quality of the ingredients you choose. If you’re going all organic and neglect sales and opportunities to stock up on ingredients, probably not. What I do appreciate is that I get to choose what goes into each batch so, if I want to use unpasteurized-sprouted-organic-straight-from-the-heavens-virtuous nuts – I can.
Is it healthier? The million dollar question! That depends on your idea of healthy. Personally? I skip the ones where the second ingredient is oil and the third is a sweetener. Oh – and any with dried fruit are a hard pass in our house. Divisive subject, I know. If you’re team dried fruit – you can always add some to this one after baking. You crazy person, you.
- This recipe will FILL a large roasting pan (my preference), or two large baking sheets. If you choose to use baking sheets, you can bake both at the same time on separate racks, alternating as needed. And please, keep an eye on the cooking time as they will progress faster than in the roasting pan.
- You can let the granola cool in the pan/trays, but I find the crispiest results happen when I dump out the finished granola onto my counter (covered in parchment paper) and spread it into a thin layer. As soon as it’s cool, transfer to airtight containers and pop anything that won’t be consumed within a week into the freezer. Maybe it’s our humid, PNW climate, but I find if the granola sits out too long after baking, it softens slightly and you’ll lose that delicious crispiness.
- PLAY with the ingredients to your preference! As long as the dry ingredient/syrup mixture ratio stays close to the same, the result will be amazing. I used to make this with fruity olive oil (um – to die for, by the way) and went with honey as the sweetener for years. I’ve used wheat germ or oat bran, sesame seeds instead of flax, and the hemp hearts were added on a recent quest for more protein. I’ve played around with the amount of oil and sweetener, reducing both slightly, but I always come back to this exact recipe whenever I’m going to gift it to someone. It really is the best.
OK. Let’s get to it, shall we?
Our Favourite (Big Batch) Homemade Granola
- 5 cups thick rolled oats (large flake, not quick oats)
- 1 cup raw walnuts (coarsely chopped)
- 1 cup raw almonds (coarsely chopped)
- 1 cup raw pecans (coarsely chopped)
- 2 cups unsweetened coconut ribbons (sometimes called flakes)
- 1 cup buckwheat groats
- 1 cup flax seeds
- 1 cup raw pumpkin seeds
- ½ cup hemp hearts (optional)
- 1 cup coconut oil (virgin)
- 1 cup pure maple syrup
- 1 tbsp cinnamon
- 2 tsp cardamom
- 1 tsp fine sea salt
- 1 tbsp vanilla
Stewed Rhubarb: (optional but recommended)
- 300 g fresh or frozen rhubarb (chopped)
- 2-4 tbsp pure maple syrup
- juice from half a lemon
- 1 slice fresh ginger (optional)
- Preheat oven to 325ºF and have ready a large roasting pan (or two large baking sheets). Line with parchment, if you’re not keen on washing up.
- Stir together all the ingredients for the granola mix in a large bowl. If you’re using a roasting pan and not the parchment paper, you can stir everything together right in the pan.
- Add the syrup ingredients to a small pot and set over medium heat. Stir and remove from the heat as soon as the mixture comes to a rolling boil.
- Pour the syrup over the granola and stir until thoroughly mixed. Spread evenly in the roasting pan/baking sheets and bake for 45 minutes to an hour, stirring every 15 minutes to ensure the granola is evenly golden. Watch closely for the last 15 minutes as the granola can overcook quickly near the end.
- Meanwhile, prepare a cooling area. Lay about three sheets of parchment paper overlapping slightly on your countertop. As mentioned above, you can let the granola cool in the trays, but I find a quicker cooldown time results in crispier granola.
- Once the granola is a lovely, even golden colour (and your house smells amazing!), pour the granola onto the prepared cooling area and spread out as much as possible. As soon as the granola is completely cooled, transfer to a suitable airtight container for immediate enjoyment over the next few days and store the rest in the freezer.
- My absolute favourite way to serve this is with plain, full-fat Greek yogurt and stewed rhubarb (see below). The tart yogurt and rhubarb with the gently sweetened, cinnamony granola is beyond delicious. Feel free to serve with your choice of yogurt or milk, fresh or frozen berries, or sprinkled over ice cream!
- Place everything in a small pot and heat gently until the rhubard releases enough liquid to start simmering. Simmer for about 15 minutes or until the fruit is soft and falling apart. Taste for sweetness and adjust accordingly. Discard ginger if using and transfer to a jar to cool. Cover and store in the fridge for a few days – if it lasts that long. Enjoy!
I hope this recipe quickly becomes your family’s favourite too, and of course I would love to hear if you try it.