Description
Wondering why your homemade granola tastes bitter? Learn the common mistakes causing bitterness and easy tips to make perfectly balanced, flavorful granola!
Ingredients
Scale
- 3 cups rolled oats (old-fashioned, not quick oats)
- 1 cup raw nuts (chopped almonds, pecans, or walnuts)
- ½ cup seeds (pumpkin seeds, sunflower seeds, or chia seeds)
- ½ cup unsweetened shredded coconut (optional for added texture)
- ⅓ cup sweetener (honey, maple syrup, or brown sugar)
- ¼ cup oil (melted coconut oil, avocado oil, or light olive oil)
- 1 tsp vanilla extract (for a hint of sweetness)
- ½ tsp ground cinnamon (optional for warmth and flavor)
- ¼ tsp salt (to balance the sweetness)
- ½ cup dried fruit (raisins, cranberries, or chopped apricots; add after baking
Instructions
- Preheat Your Oven:
Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper to prevent sticking. - Mix Dry Ingredients:
In a large mixing bowl, combine the rolled oats, chopped nuts, seeds, shredded coconut, cinnamon, and salt. Stir until evenly mixed. - Prepare the Wet Mixture:
In a separate bowl, whisk together the sweetener (honey, maple syrup, or brown sugar), melted oil, and vanilla extract until well combined. - Combine Wet and Dry Ingredients:
Pour the wet mixture over the dry ingredients. Mix thoroughly, ensuring all the oats and add-ins are evenly coated. - Spread on Baking Sheet:
Spread the granola mixture in an even layer on the prepared baking sheet. Press it down slightly if you want clusters. - Bake and Stir:
Bake in the preheated oven for 20 minutes. Remove the baking sheet, stir the granola to ensure even toasting, and bake for an additional 10–15 minutes, watching carefully to prevent burning. - Cool Completely:
Once golden brown, remove the granola from the oven. Let it cool completely on the baking sheet without stirring for crunchy clusters. - Add Dried Fruits:
Once cooled, mix in your dried fruits, like cranberries, raisins, or apricots. - Store and Enjoy:
Transfer the granola to an airtight container. It will stay fresh at room temperature for up to two weeks or in the freezer for up to three months.
Enjoy your homemade granola with yogurt, milk, or as a snack on its own!
Notes
- Low and Slow Wins the Game:
Stick to baking at 300°F to 325°F. Higher temperatures may cause burning, especially for nuts, seeds, and sweeteners. - Customize to Your Taste:
Feel free to swap ingredients. Try different nuts, seeds, or dried fruits to match your flavor preferences or dietary needs. - For Crunchy Clusters:
Press the granola firmly onto the baking sheet before baking and avoid stirring while it cools. This helps create larger clumps. - Watch the Sweeteners:
Sweeteners like honey or maple syrup can burn quickly. Mix them evenly into the granola and keep a close eye on your bake time. - Store It Right:
Use an airtight container to keep your granola crunchy and fresh. For long-term storage, freeze it in resealable bags. - Add Dried Fruits After Baking:
Dried fruits can burn and turn bitter if baked. Always stir them in after the granola has cooled.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Category: Breakfast
Nutrition
- Calories: 210 calories per 1/4 cup
- Protein: 4–5 grams
Keywords: Homemade granola, granola tastes bitter, granola baking tips, perfect granola recipe, why granola is bitter