The trick to this quick and easy homemade granola recipe is a fragrant mixture of honey and melted butter with a touch of cinnamon and nutmeg. Simple, yet sublime. When you need a little extra incentive to get out of bed in the morning, nothing tops the sweet warming scent that wafts through the air as it bakes in the oven. It's an irresistible honeyed aroma that can make even the coldest of kitchens feel downright cozy. What's more, I always feel ready to start the day when there's a big welcoming jar of homemade granola stored on my counter.
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Ingredients for Homemade Granola
- old fashioned rolled oats
- unsalted butter
- honey
- kosher salt
- cinnamon
- nutmeg
- sliced almonds
- dried blueberries
- unsweetened shredded coconut
See recipe card for quantities.
Instructions
Heat oven to 350 degrees F. Then line a rimmed baking sheet with parchment paper and spread the shredded coconut out on top.
Bake the coconut until lightly toasted, about 5 minutes. Place the toasted coconut in a small bowl and set it aside to cool. Keep the parchment paper on the baking sheet and decrease the oven temperature to 300 degrees F.
In a large bowl, combine the rolled oats and sliced almonds. Set aside.
In a small saucepan, melt the butter over low heat.
As soon as the butter is melted, turn off the heat and add the honey, cinnamon, nutmeg, and salt. Stir until the honey is well incorporated into the melted butter.
Pour this warm sticky sludge over the oats and almonds and then stir until everything is thoroughly coated.
Spread the mixture out evenly across the parchment paper on the rimmed baking sheet.
Bake for 30 to 40 minutes or until the oats look slightly golden. Then let the granola cool completely on the baking sheet. (It will harden up a bit as it cools.)
Once the granola is cool, break it up into chunks and place them in a large bowl.
Add the toasted coconut and dried blueberries and then gently toss everything together. Store the finished homemade granola in an airtight container.
Hint: To transfer the toasted coconut from the baking sheet to a bowl, I simply use the parchment paper as a sort of funnel by grasping opposite ends, bringing them together over the bowl, and then gently tipping the paper until the coconut slides out.
Variations on Homemade Granola
I love the combination of blueberries and almonds with cinnamon and nutmeg, but the possibilities are practically endless when it comes to flavoring and studding your homemade granola with tempting additions. Here are a few of my favorite suggestions for other dried fruits, nuts, and spices you might try...
- Spices - allspice, ginger, cardamom
- Dried Fruit - cranberries, cherries, currants, raisins, apricots (chopped)
- Nuts - walnuts, pecans, hazelnuts, pistachios
Equipment
You will need a large rimmed baking sheet that measures approximately 17x12 inches for baking the granola. I recommend a baker's half sheet by Nordic Ware.
Storage
Homemade granola can be stored in an airtight container (at room temperature) for up to a month.
📖 Recipe
Homemade Granola
Equipment
- large rimmed baking sheet (approximately 17x12 inches)
Ingredients
- ½ cup unsweetened shredded coconut toasted
- 4 cups old fashioned rolled oats
- ½ cup unsalted butter melted
- ½ cup honey
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 cup sliced almonds
- ½ cup dried blueberries
Instructions
- Heat the oven to 350°F. Line a large rimmed baking sheet with parchment paper and spread the shredded coconut on top. Bake until lightly toasted, about 5 minutes. Place the toasted coconut in a small bowl and set it aside to cool. Keep the parchment paper on the baking sheet and decrease the oven temperature to 300°F.
- In a large bowl, combine the old fashioned rolled oats and sliced almonds.
- In a small saucepan, melt the butter over low heat.
- As soon as the butter is melted, turn off the heat and add the honey, cinnamon, nutmeg, and salt. Stir until the honey is well incorporated into the melted butter.
- Pour the butter and honey mixture over the oats and almonds, and then stir until everything is thoroughly coated with the warm sweet sludge.
- Spread the granola mixture out evenly across the parchment paper on the rimmed baking sheet. Bake for 30 to 40 minutes or until it looks slightly golden.
- Let the granola cool completely on the baking sheet. (It will harden up a bit as it cools.) Once it is cool, break the granola up into chunks and place them in a large bowl.
- Add the toasted coconut and dried blueberries, and then gently toss everything together. Transfer the granola to an airtight container for storage.
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