Description
Learn why homemade granola isn’t crunchy and discover simple tips to make it perfectly crisp, golden, and delicious every time.
Ingredients
Scale
- 3 cups rolled oats
- 1 cup mixed nuts and seeds
- 1/2 cup honey or maple syrup
- 1/3 cup coconut oil (or preferred oil)
- 1 tsp vanilla extract
- 1/2 tsp salt
- Optional: 1 cup dried fruits (add after baking)
Instructions
- Preheat oven to 300°F and line a baking sheet with parchment paper.
- Mix oats, nuts, and seeds in a large bowl.
- Whisk honey, oil, vanilla, and salt in a separate bowl; pour over the dry mix.
- Spread mixture evenly on the baking sheet.
- Bake for 30–40 minutes, stirring every 10 minutes.
- Let cool completely before breaking into clusters.
- Add dried fruits if desired and store in an airtight container.
Notes
- For larger clusters, press the granola firmly onto the baking sheet and avoid stirring too much during baking.
- Add dried fruit only after baking to prevent burning.
- Store in an airtight container for up to 2 weeks or freeze for longer freshness.
- If granola loses its crunch, re-bake at 300°F for 5–7 minutes to revive it.
- Prep Time: 10 minutes
- Cook Time: 30–40 minutes
- Category: Breakfast
- Method: Baking
Nutrition
- Serving Size: 1/2 cup per serving
- Calories: 200 calories per serving
- Sugar: 40-50 grams.
- Sodium: 1-5 mg of sodium per 1/2 cup.
- Fat: 10-15 grams
- Carbohydrates: 30-40 grams
- Fiber: : 3-5 grams
- Protein: 3-5 grams
- Cholesterol: 0 mg of cholesterol (if no butter is added)
Keywords: homemade granola, crunchy granola, why homemade granola isn’t crunchy, easy granola recipe, breakfast ideas, healthy granola