my favorite granola

By Emilie Raffa — October 10, 2012 (Updated June 9, 2020) — This post may contain affiliate links.

A couple years ago, I started making granola at home. I was fed up with buying those overpriced, “healthy” bags from the store. I wanted a recipe that was satisfying yet good for you at the same time.

So, why is this one my favorite?

It’s all natural, not too sweet, and I love the flavor combination. To make this recipe, I combine equal amounts of organic oats and puffed rice cereal. This ratio gives it a light and crispy texture. I sweeten it with pure maple syrup and add dried cherries, hazelnuts, and unsweetened coconut flakes. Now of course you can switch up the ingredients here, but the hazelnut & coconut combo is unexpectedly delicious!

I make a batch of granola at least once a week as it has become a staple in our house. When friends ask for a recipe, this is the one I recommend. Need a quick gift? Pack it up in mason jars and give it away (jingle bells…jingle bells…)

If you are interested in making your own granola, below is an in-depth list of tips that you might find useful. Although I am not an expert, it sure has helped me get on my way!

Granola 101

Ingredients:

The Oats- Old fashioned or instant oats? I’ve heard that you can use both, but for this recipe I like the texture of old fashioned oats. You can also use the gluten free kind. To save a couple of bucks, buy your oats in bulk.
The Cereal- For a light and crispy texture, add an equal amount of puffed rice cereal to the oats. Kashi or millet puffs will work too.
The Binder- Butter vs. oil or none at all? In my opinion, granola needs a little fat to bind everything together and to crisp up. I tend to go with oil because I always have that on hand (coconut oil is an excellent option). The choice is up to you.
The Sweetener– Sugar vs. syrups? Some granola recipes argue that sugar is necessary in order to brighten the flavor. I prefer maple syrup over sugar for its taste and healthiness. But in the past I’ve used sugar, maple syrup, agave, and honey interchangeably. Again, it’s up to you.
The Add Ins- Some great combinations include apricot & almond, apple & walnut, and raisin, banana, flax seed. Organic dried fruit is best as the conventional kind usually contains pesticides (especially apricots & raisins).
The Flavorings- Here’s where you can get creative… For the spices try cinnamon, ginger, cardamom and even curry powder. You can also experiment with different extracts such as vanilla or almond.

Procedure:

Granola likes space. Spread it out evenly, in one layer, on a parchment lined baking sheet. Bake anywhere between 275-325 F. because…
Granola can burn easily. Stir it about every 10 minutes or so to promote even cooking.
Only add dried fruit and nuts towards the end of cooking. Add them sooner and they’ll burn (I speak from experience).
When the granola is done, don’t stir it. This will allow it to stick together and clump up.

Storage:

Package your granola when it’s completely cool so that it doesn’t steam and get soft.
Store in an airtight container or better yet, throw it in a Zip loc bag and FREEZE it. Who knew? This will prolong its shelf life and trust me, it works like a charm.

I told you the list was in-depth, right? Now go on, make some granola!