Homemade Granola

11 Reviews
78% would make this recipe again

Granola is a breakfast food consisting of various grains (mainly oats) and nuts, served with yogurt or milk. I've been making my own homemade version for a long while now, so that I know exactly what's gone into it rather than getting the store-bought types, which contain preservatives, refined sugars, and too much fat. The result is so delicious that my family and friends are now fully addicted to it and to the aroma that fills the house while preparing it. And last but not least, my granola is more economical than the store-bought products.

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Ingredients

vegetable oil spray, for the baking sheet
8 cups oats, organic, gluten-free 1.8 lb
1 cup unsweetened coconut flakes 3.5 oz
1 3/4 cup hazelnuts, shelled, coarsely chopped 6.4 oz
1/4 cup canola oil 2.2 fl.oz
1/3 cup maple syrup 2.9 fl.oz

Method

  1. Preheat the oven to 190°C/375°F. Lightly oil a large baking sheet (about 30 x 38 cm).
  2. Combine the dry ingredients in a large bowl. Pour the oil and syrup over the dry ingredients then toss well. Spread the mixture onto the prepared baking sheet.
  3. Bake in the middle of the oven for about 30 to 40 min or until golden brown and crispy. Stir every 10 min to brown evenly and avoid burning the mixture.
  4. Let the granola cool down: It will become crispier and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once it has completely cooled, transfer it to an airtight container or plastic bag.

Observations

The granola will keep for several weeks in the refrigerator; up to 3 months in the freezer.

Nutrition Facts Table

per 1 serving (30 g)

Amount

% Daily Value

Calories

140

Fat

6 g

10 %

Saturated 2.1 g
+ Trans 0 g

11 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

18 g

6 %

Fibre

3 g

12 %

Sugars

3 g

Net Carbs

15 g

Protein

4 g

Vitamin A

0 %

Vitamin C

0 %

Calcium

2 %

Iron

8 %
More info

Claims

This recipe is :
Source of  :
Fibre, Iron, Manganese, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Vitamin E
Free  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fats 1 ½
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

11 Reviews (9 with rating only) 78% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021

Not sure if I did something wrong, but it burnt to a crisp in the oven even with stirring regularly. It seemed there wasn't enough liquid to coat the oats - and I only used 1/2 the amount listed. Hmmmm. Not sure I will try again.

Useful 0
may 04, 2012 | I would make this recipe again

This is as tasty as the regular version. And also very easy to make. I just followed the instructions.

Useful 0

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