Go Back
–+ servings
Granola spread out on a sheet of parchment with spoon.
Print Recipe
No ratings yet

Crisp Homemade Granola

This crisp and crunchy homemade granola has an incredibly delicious caramelized flavor thanks to a mixture of honey and brown sugar with a low and slow bake time.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast
Servings: 12 cups granola
Author: Erika Kwee

Ingredients

  • 6 cups rolled oats
  • 1.5 cups assorted nuts sliced or chopped almonds, pecans, walnuts, macadamia nuts, etc.
  • 6 tbsp assorted seeds sunflower, sesame, pumpkin, etc.
  • 3/4 cup flaxmeal or wheat germ
  • 1/2 cup shredded or flaked coconut, optional
  • 1/2 cup nonfat dry milk, optional
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/4 cup olive oil or neutral oil*
  • 1/4 cup water
  • 1 1/4 tsp kosher salt
  • 1.5 tsp vanilla extract
  • 3/4 cup dried fruit of your choice, optional

Instructions

  • Preheat oven to 300 F and line two half sheet pans with parchment paper. In a large bowl, combine 6 cups rolled oats, 1.5 cups assorted nuts, 6 tbsp assorted seeds, 3/4 cup flaxmeal or wheat germ, 1/2 cup shredded or flaked coconut, optional and 1/2 cup nonfat dry milk, optional if using. Stir to combine.
  • In a large glass measuring cup, combine 1/2 cup honey, 1/2 cup brown sugar, 1/4 cup olive oil or neutral oil*, 1/4 cup water and 1 1/4 tsp kosher salt. Microwave for 30-60 seconds and stir to combine until the sugar has mostly dissolved. Lastly, stir in 1.5 tsp vanilla extract if using (don't microwave this to avoid destroying flavor compounds).
  • Pour honey mixture over the oat mixture and stir to coat evenly. Divide mixture evenly between the prepared baking pans. Bake for 45-50 minutes, stirring once halfway through to promote even browning, until granola is golden and fragrant.
    Granola may still feel a bit damp at 45 minutes, but will crisp up as it cools! Remove from oven and let cool completely in the pans. Optional: turn off the oven and let granola cool completely inside the oven with the door closed (I feel like this helps it make the granola even crispier, but you can skip this step and it will still turn out great).
  • Once the granola cools, mix in 3/4 cup dried fruit of your choice, optional, if using. Store in an airtight container at room temperature for 1-2 weeks or store in the freezer for up to 3 months.

Notes

*If you'd like to make this granola oil-free, you can replace the oil with 2 tbsp water and bake the granola for 60 minutes instead of 45 minutes. 
This granola is totally customizable to your preferences. Feel free to include the flaxmeal, wheat germ, dry milk, coconut flakes, dried fruit, etc. if you prefer--if not, leave them out! 
For tips on making clustered granola, see my section above.