This granola right here is the bees knees! It is simple, easy, and it works!!! I have made this recipe 3 times and it is a keeper. It uses stuff I usually have on hand like coconut flakes, whole flax seeds (why did I buy such a huge bag again?), honey (or maple syrup!), and I can easily vary it up by changing spices. I am thinking a batch of pumpkin pie spice granola is on the books for fall.
I have to be honest here and say that I never really enjoyed granola. The store bought kinds were always a bit too pricy and usually stale tasting and most homemade recipes are hectic, to say the least. I do not have the patience to open my oven door every 5 minutes to stir through granola. Just no. This base recipe (from the amazing Nagi over at RecipeTin Eats!) however is very simple and pretty much fool proof.
It uses minimal dishes and if you pour the oil first then the honey practically jumps out because you use the same measuring cup for both! I measured my spices and vanilla extract so that I could actually record how much I use but really just do it from the heart and you will be fine!
My secret though is using powdered ginger. People usually get a bit weirded out when they hear about how much I love it but it adds so much flavor and spice to a dish. It really kicks it up a notch so please try it! I always pair ginger with cinnamon because they are a winning combo.
That hole in the center of the uncooked granola is the secret to perfectly cooked granola! It lets every piece get evenly baked without the need to constantly mix. I like to use my largest sheet pan (12x17inches) for this recipe so that I have enough room to make the hole.
If you don’t have a large sheet pan then just divide the recipe onto two smaller pans or use a large pizza pan if you have one. When I got my first apartment the only thing I cooked on for MONTHS was a super large, heavy duty pizza pan. Oh and I didn’t have a pizza cutter (???) so I’d use scissors to cut my pizzas! Ahh, the joy of being an independent young adult.
One more thing about this granola, when you take it out of the oven (after it has become perfectly golden) it will look and feel a bit soft. Do NOT put it back in the oven, it WILL burn. Instead let it sit and relax for 15-20 minutes and it will crisp up perfectly! Patience is a virtue for a reason. The recipe makes about 3 level cups with about 1/4 a cup left over.
Use this granola in my other recipes:
Yogurt con Fruta (Mexican Yogurt Parfait)
Homemade Granola and Yogurt Cantaloupe Bowls
Simple Stress Free Granola
Set it and (almost) forget it, this granola recipe is so easy and tastes way better than anything you can buy in the store.
Ingredients
- 4 cups whole oats (old fashioned) do NOT use quick cooking/instant oats
- 1 cup coconut flakes I use unsweetened
- 2 tbsp whole flax seeds
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp powdered ginger optional but adds great spice
- 1 pinch salt I use regular table salt
- 1/3 cup canola oil
- 1/3 cup honey
Instructions
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Preheat oven to 300 degrees. Mix all ingredients into a bowl. Place parchment paper on a quarter sheet pan (12 x 17 inches), then place the granola onto the pan. Press flat and leave a "hole" in the center so that granola cooks properly throughout.
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Bake for 25 minutes then stir through granola and make another hole in the center. Put back in oven for 20-25 minutes, checking every 7-10 minutes. Granola is done once its golden colored. The granola will look and feel soft but take it out because it will crisp up as it cools! Let granola cool for 15-20 minutes. Store granola in containers/jars.
Recipe Notes
Once granola is deep and golden then remove it from the oven! It will look and feel a bit soft, that is normal as it crisps up while it cools!!! Leaving it in may cause it to burn.
This recipe makes 3 1/4 cups of granola. I count a serving size as 2 tbs so it equals to 26 servings.
I keep my granola in jars and it lasts me for quite awhile, at least several weeks.
This recipe is adapted from Nagi at RecipeTin Eats, you can check out her post here.
