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granola and yogurt topped with blueberries
Jaclyn Paul

Jaclyn's Granola

This simple granola recipe can be adapted endlessly to suit your tastes! Experiment with different nuts (pecans work great!). Add seeds or shredded coconut to the mix. Whatever you choose, it will be more delicious and economical than store-bought :)
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 40 minutes
Ingredients Equipment Method

Ingredients
  

  • 4½ c rolled oats
  • 2 c almonds (slivered, sliced, or whole, I've used all of them)
  • 1 c unsweetened coconut shreds or flakes (optional)
  • 2 tsp ground cinnamon
  • 2 tsp ground cardamom
  • pinch of salt
  • ½ c honey
  • ½ c canola oil

Equipment

  • 1 large mixing bowl
  • 1 sheet pan
  • 1 liquid measuring cup
  • 1 big mixing spoon, spatula, etc.
  • dry measuring cups
  • parchment paper

Method
 

  1. Preheat oven to 350 degrees. Use convection mode if you have it. Line the baking sheet with parchment.
  2. Combine dry ingredients in a large mixing bowl.
  3. Pour oil, then honey into measuring cup. Dump onto dry ingredients and stir with a big spoon until there are no dry spots on the oats and everything seems evenly combined.
  4. Spread granola in an even layer on the baking sheet and put in center of oven.
  5. Bake for around 27 minutes, stirring every 9 minutes, or until granola is golden-brown and toasty. You will want to adjust baking time based on your oven and your personal preferences.
  6. Cool completely on the baking sheet, stirring occasionally to break up large chunks and prevent sticking, before storing in an airtight container.