Is homemade granola healthy?

Homemade granola can be healthy if you watch how much added sugar and fat you add to the rolled oats. However, making granola from scratch is often a healthier choice than store-bought as you can freely adjust the recipe to meet your dietary needs. Oats are naturally packed with lots of fiber and vitamins and minerals, too.

Why did my homemade granola not make clusters?

The most likely reason your homemade granola didn't form clusters is you didn't add enough sugar or oil. In addition, if you want to encourage big clusters, try pressing the uncooked granola down on the baking sheet with a spatula. This will condense the oat mixture and result in bigger clusters. Also, try stirring only once halfway through the cooking process and be sure to let the granola cool completely to firm before stirring again.

Why is my homemade granola sticky?

If your homemade granola is sticky it's likely because you didn't cook it long enough. Granola is done when it's completely dry to the touch and golden brown.

Homemade Cinnamon Granola - The Real Recipes

Description

Homemade Cinnamon Granola is a super easy recipe, perfect for breakfast on busy weekday mornings or even a midday snack. These crunchy clusters of granola with cinnamon are one of our all-time favorite ways to start the day.

Ingredients

Units Scale

6 Tbsp. unrefined coconut oil, melted
1/3 cup maple syrup
2 tsp. vanilla extract
2 tsp. ground cinnamon
4 cups rolled oats
1 cup whole almonds, roughly chopped
3 Tbsp. light brown sugar
1 Tbsp. flaxseeds
1 pinch table salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 300F and line a baking sheet with parchment paper.
Stir together in a large mixing bowl melted coconut oil, maple, vanilla and cinnamon until well combined. In a separate bowl, stir together the rolled oats, almonds, brown sugar and flaxseeds. Add the oat mixture to the large bowl with the coconut oil mixture and stir well to coat. Transfer the oat mixture to the prepared baking sheet, sprinkle with salt and toss again. Gently press the oats to an even layer (the more you press the oats down, the bigger clusters you’ll get).
Bake until golden brown and dry, about 25 minutes, stirring halfway through. Remove from the oven and cool at room temperature for at least 10 minutes. Serve immediately or store leftovers in an airtight container on the counter for up to 3 weeks or in the freezer for up to 3 months.

Notes

You can swap in your favorite neutral oil for the coconut oil, including sunflower, safflower, avocado, peanut, etc.
Instead of using almonds try swapping in an equal amount of pecans or walnuts.
If you want more spice flavor, try adding a 1/4 teaspoon of ground ginger, allspice, ground cloves or a big pinch of ground nutmeg.
Try mixing in dried cranberries or cherries, raisins, freeze-dried strawberries, unsweetened coconut, sunflower seeds or pepitas. Just be sure these ingredients don’t have added salt (if they do, do not add the pinch of table salt in this recipe).
Serve homemade cinnamon granola for breakfast with milk or yogurt, or portion out small container for a snack at the office or in the car.
Use as a topping for our Fluffy Oat Milk Pancakes, Brown Butter Apple Pancakes or Brown Sugar French Toast.
If your granola is soft or wet, that means you didn’t cook it long enough. But overcooked granola may get bitter. It’s done when it no longer feels tacky to the touch.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American