I think Mother Nature was reading my blog post yesterday and decided to play a trick on me.
I woke up to a fresh blanket of snow this morning. It is gorgeous out there right now! No more grass for this town.
Eric has been asking me to make homemade granola for a few weeks now, and I finally got around to it. I always forget how much I love making granola.
The smell of the fresh granola coming out of the oven is intoxicating, as I sneak bites knowing full well that I am going to burn my tongue, but it tastes too good to wait for it to cool.
And that first bowl of granola with almond milk poured over top…well nothing beats it.
I’ve made Power House Glonola before, but I wanted to improve upon the recipe and see what I could come up with. I doubt I will ever make the same recipe twice!
My Favourite Granola (to date!)
This granola is crisp, flavourful, and addicting. Have fun mixing up the nuts and seeds. Enjoy it with your favourite milk poured over top for a delicious breakfast. Next time, I might try adding an extra 1 tablespoon of brown rice syrup to help it clump up a bit more as this granola was not as clumpy as I wanted it to be. It will keep for about 1 month refrigerated in an air-tight container.
Yield: ~6 cups
- 2.5 cups rolled oats (regular not instant)
- 1 cup raw almonds, roughly chopped
- 1/2 cup raw walnuts, roughly chopped
- 1/2 cup raw sunflower seeds
- 1/2 cup raw sesame seeds
- 2 tbsp ground flax
- 2 tbsp sweetened coconut flakes
- 1 tsp ground cinnamon
- Pinch of ground nutmeg
- 3/4 tsp kosher salt
Wet: (See note below)
- 3-4 tbsp brown rice syrup (I used 3 tbsp, but next time I will use 4 tbsp so it clumps more)
- 1 tbsp agave nectar
- 1 tbsp coconut oil
- 2 tbsp applesauce, unsweetened
- 2 tbsp peanut butter
- 1/3 cup packed brown sugar
- 1/3 cup dried cranberries
- 1/3 cup raisins
- handful pepita seeds
Directions: preheat oven to 300F. In a medium saucepan over medium heat, add the wet ingredients. Stir well. Bring to a boil and then simmer on low for 5-10 minutes, stirring frequently.
In a very large mixing bowl, Mix together the dry ingredients.
Add the wet mixture (while still warm!) over top the dry mixture and stir well. It will be very thick and hard to stir, but keep at it until everything is thoroughly combined.
Spread onto a pan lined with parchment paper or a non-stick mat and bake in the oven for 45 minutes at 300F. Remove the pan from the oven every 15 minutes and give the granola a good stir to ensure even baking.
Allow to cool for 20-25 minutes on the pan before serving. The granola will stiffen up as it cools. Makes about 6 cups and will keep for 1 month in the fridge in an air-tight container.
Note: You can probably substitute the brown rice syrup and agave nectar for other liquid sweeteners, although please note that the flavour and crispness will change.
The first thing you do is gather your wet ingredients…
I always admire my brown sugar when it comes out of the measuring cup like that!
Stir well in a saucepan.
Heat over medium.
Bring to a boil and then simmer on low for 7-10 minutes, stirring frequently.
While the wet mixture is simmering, grab your dry ingredients.
For the nuts and seeds, I used 1/2 cup sunflower seeds, 1/2 cup sesame seeds, 1/2 cup walnuts, and 1 cup of almonds. All raw. I roughly chopped the walnuts and almonds, but you still want mostly large pieces.
Oats, sweetened coconut flakes, kosher salt, cinnamon, nutmeg, and ground flax.
Mix all of the dry ingredients together…
Add the wet ingredients to the dry and mix well. It will be very thick and sticky, but keep at it until it is thoroughly mixed. You can do this!
Now we’re talking!
Grab a spoon and shove into mouth.
That is some good granola.
Spread onto a baking sheet…
Bake for 45 minutes at 300F, stirring every 10-15 minutes to ensure even baking.
As the granola cools it will firm up. The result is a crisp granola, but the clumps did not hold together. Next time, I will add another tablespoon of brown rice syrup in hopes of increasing the clump factor!
Allow to cool for about 30 minutes.
Now stir in your dried fruit. I added 1/3 cup raisins and 1/3 cup dried cranberries. I also decided to toss in some pepita seeds for colour.
Grab a 2 litre bell jar.
It fits perfectly!
This granola makes a wonderful gift too. Valentine’s Day, perhaps? Maybe there are some men reading whose girlfriends/wives would like some…
That would be so romantic, wouldn’t it?
I’m here for you girls.
Now pour yourself a bowl and enjoy with some of your favourite milk. I love it with Vanilla Almond Milk and a tablespoon of hemp seeds tossed in for some protein.
It is just the perfect winter breakfast.
Thank you for this recipe! I am baking my own granola for the first time as I type this. :) I wonder if this was already asked, but is there a reason the dried fruit needs to go in after baking/cooling? I accidentally added mine in with everything else, but it seems to be fine so far. Also, I am baking in a Pyrex casserole dish and am hoping that the glass doesn’t affect the crispness!
I don’t have any applesauce on hand. Is there a good substitute that you know of?
I LOVE This granola and make it once a month to have as breakfast/snack. I love how it’s not too sweet and it’s so much cheaper to make it versus buying organic granola at the grocery store- seriously so overpriced compared to this recipe!. One trick I learned when making it is I don’t stir the granola while its cooking. I find if I pack it down in the pan prior to baking and just leave it be in the oven, it clumps so much better and I can use less brown rice syrup.
Thanks for the tip, Erin!! It’s great to hear you enjoy the recipe so much. :)
I made a batch and loved it. I added hemp seed hearts and wheat germ as well. For dried fruit, I added cranberries, apricots, dates. Yummy. Thanks for sharing.
My granola burnt after less than 15 minutes at 300f. Is there something I missed or could be doing wrong?
First time making this granola! I could see how this is a very tasty recipe and I really liked it but 45 degrees at 300 overcooked my granola, and almost burned. I had the baking sheet in the lower third of the oven and turned it with a spatula every 15 min. I’m in CA and weather is dryer and hot here not sure if that has anything to do with it. Thanks for recipe!
Can you sub coconut sugar for the brown sugar?
Hi Angela! I have been following you since 2011, when I went vegan for the first time (and I was vegan for about 4 years but living in the South, I’m basically vegan at home and vegetarian when out because it’s easier and more socially adaptable here…). Anywho, I’ve recommended you and your site to probably hundreds of people since, literally. I have never made one of your recipes and not enjoyed it, and many of them simply BLOW my mind. Your chocolate chip cookies with roasted nuts in them are the best cookies I’ve ever had and anytime I make them for others, they are SHOCKED that they are vegan, muchless so incredible; and then they ask for the recipe, too. ;) Anywho, I am making this granola for the SECOND time in less than a week. And both times I have doubled the recipe! But our family adores it, and it’s so nice to be able to share with others. It is for sure a family staple now. I simply wanted to thank you and make sure you heard from me, to know how deeply grateful I am to you for helping me to make my family not just eat BETTER in terms of nutrition and health, but also taste! You’re amazing. I’m grateful for you, and thank you for this recipe and so many others. Yay for you!
Oh! And I used to use Brown Rice Syrup a few years ago when making this but lately have been using maple syrup instead and it’s brilliant! Both work terrifically, but maple syrup is something I use more frequently so it’s easier to keep stocked in my pantry. ;) And I must confess I just ADORE maple syrup. Ha!
oh and sometimes I switch out the nuts, like this latest batch has cashews instead of almonds! Yum!
Hey Hawley, I can’t thank you enough for your super kind note and support for all things OSG! I’m so thrilled to hear how much you enjoy the recipes. And thank you so much for spreading the word too! =)
I’m making this granola (in the oven as we speak) and it was really bizarre – I was expecting the wet mix to be thick and difficult to stir like you suggested, but it almost hardened and was almost impossible to get everything coated. I wound up adding an extra tablespoon of coconut oil to make sure everything was moist.
Do you have any idea why this might have happened? I’m hoping it still turns out okay but I’ve never had this experience with granola before. I wonder if I over-reduced the wet mix? I did 7 minutes of simmering.
Hey Aiden, Oh I’m so sorry you had trouble with coating the granola! Hmm, I’m wondering if your peanut butter was on the dry side? If so, that could be the culprit. Also, like you suggested, perhaps the mixed was cooked down too long? One more thought is whether your dry ingredients were cold for some reason. If they were it could cause the wet mixture to harden maybe? I hope if you try it again you have more success (or better yet, try out the granola recipes in my books…they are my absolute favourite granola recipes to date!) Happy baking.
I’ve had it on cottage cheese and it was fantastic. Substituted brown rice syrup with honey and it worked well!
I have been unable to find brown rice syrup in my local grocery stores (I’m in British Columbia) and wondered where do you buy it?
Hey Lori, I find it in most chain grocery stores around me, it’s usually in the natural foods/gluten-free section. Hope this helps!
I was wondering if I can substitute date molasses/syrup for the brown rice syrup in this recipe? If not – is there any other substitution for it?
Hey Shira, Hmm good question! I’m not sure as I haven’t worked with date molasses/syrup before. I think as long as you love the taste of it it should work fine. :)
The secret to clumping is to skip stirring the granola. Just turn it halfway through, or use convection. I learned this trick from Adam Ried of America’s Test Kitchen. I am looking forward to trying your version with peanut butter!
do you have the calorie content listed somewhere for the granola? I can’t wait to make it.