Homemade Granola
Serves — 5
Homemade Cranberry Granola is an easy-to-make, perfectly spiced breakfast or portable snack that's better than a bag bought from the store. Healthy, homemade, and filled with delicious flavor, it's a great way to fuel for the day.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Ingredients
- 3 ½ cups rolled oats
- 1 cup whole almonds (salted or unsalted)
- 1 cup whole pecans
- 1 cup dried cranberries
- ⅓ cup dark brown sugar lightly packed
- 5 tbsp salted butter
- ¼ cup agave nectar
- 2 tbsp orange juice
- 1 tsp ground ginger
- ½ tsp allspice
- Orange zest, optional garnish
Instructions
- Preheat the oven to 320 degrees Fahrenheit.
- Combine the rolled oats, almonds, pecans, and dried cranberries together in a large bowl. Mix together well. Set aside for now.
- In a medium sized skillet over medium high heat, heat up the dark brown sugar, salted butter, agave nectar, orange juice, ground ginger, and allspice.
- Heat until the salted butter has melted and then whisk everything together until completely combined. Remove from heat.
- Pour the butter mixture over the granola mixture in the large bowl and then toss together until everything is well coated.
- Spread the granola out on a large sheet pan (18x13 inches) lined with parchment paper and bake in the oven for 20-25 minutes or until the top turns golden brown.
- Let cool to room temperature before serving. For a chunkier granola, make sure not to stir the granola until it is completely cooled.
Notes
Storage:
- To Store: You can store this granola at room temperature in an airtight plastic bag for around 2 weeks.
- To Freeze: You can freeze your granola in a freezer-safe container for up to 6 months. Let the granola thaw on the counter at room temperature over night before serving.
- Mix the orange zest into the melted butter mixture before you add it to the rest of the ingredients. You can also sprinkle the zest on top of the granola, right out of the oven for a more intense flavor.
- If you choose to add pistachios, mix them in with the almonds and pecans. I would decrease the almonds and pecans by ¼ cup each, then add ½ cup of pistachios.
- Feel free to replace the almonds or pecans with cashews, or decrease both by ½ cup and add 1 cup of cashews.
- Be sure to line the pan with parchment paper so the sweetener sticks to your oats rather than the pan.
Nutrition Info
Calories: 786kcal | Carbohydrates: 91g | Protein: 16g | Fat: 44g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 109mg | Potassium: 542mg | Fiber: 13g | Sugar: 41g | Vitamin A: 376IU | Vitamin C: 4mg | Calcium: 139mg | Iron: 4mg