The HomeBaker
The Best Granola
I can’t believe it took me so many years to make granola at home. It all started when we were in Thailand and had endless bowls of acai. When we got back home, I decided to try making it myself. Luckily, a friend was with me and helped me create the very first batch of granola.
Since then, I’ve made granola several times, adjusting the recipe each time until I finally perfected it.
Hi, I’m Ofira
For the past 20 years, I’ve been exploring my kitchen, baking, cooking, failing, and learning along the way.
Because practice doesn’t just make perfect, it builds confidence.
The Best Granola
Dry Ingredients:
3 cups thick rolled oats
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1/2 cup chopped almonds
1/2 cup chopped pecans
For the Coating:
3 tbsp coconut oil
1/2 cup honey
1 tbsp molasses
1/2 tbsp cinnamon
1/4 tsp salt
Add-in after cooling:
1/2 cup raisins
Instructions:
Preheat the oven to 160°C (320°F) and line a baking tray with parchment paper.
In a large bowl, mix all the dry ingredients (oats, seeds, and nuts).
In a small saucepan over low heat, melt together the coconut oil, honey, molasses, cinnamon, and salt until fully combined.
Pour the wet mixture over the dry ingredients and mix well until everything is evenly coated.
Spread the mixture evenly on the prepared baking tray.
Bake for 10 minutes, remove from the oven and stir well.
Bake another 10 minutes, remove and stir again.
Bake another 10 minutes, remove and stir again.
Bake for 5 minutes, remove and stir, then bake another 5 minutes for extra crispiness.
After baking, transfer the granola to a large container or bowl to cool completely. While it cools, stir occasionally — it may stick together, and stirring helps keep the texture loose and crunchy.
Once fully cooled, add the raisins and mix.
Store in an airtight jar for up to two weeks, or freeze for several months.