Description
This Homemade Granola with Honey is a delightful and crunchy breakfast or snack option that combines oats, nuts, and warm spices, lightly sweetened with honey and maple syrup. Baked to a golden perfection, it’s easy to make and perfect for topping yogurt, enjoying with milk, or eating by the handful.
Ingredients
Scale
Wet Ingredients
- â…” cup honey
- 8 tablespoons unsalted butter (melted)
- 3 tablespoons maple syrup
Dry Ingredients
- 1¼ teaspoons ground nutmeg
- ¾ teaspoon ground cinnamon
- â…› teaspoon ground ginger
- ¼ teaspoon kosher salt
- 5 cups old fashioned rolled oats
Add-Ins
- ½ cup raisins
- ½ cup chopped pecans
- ½ cup sliced almonds
- ½ cup chopped walnuts
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F and line a 9×13-inch lipped baking sheet with parchment paper to ensure the granola doesn’t stick and for easy cleanup.
- Mix Wet Ingredients with Spices and Salt: In a large mixing bowl, combine the honey, melted unsalted butter, ground nutmeg, cinnamon, ground ginger, and kosher salt. Stir well until all ingredients are evenly incorporated.
- Add Oats and Coat Evenly: Add the rolled oats to the wet mixture and stir thoroughly until all the oats are evenly coated with the honey and butter-spice mixture. Transfer the coated oats evenly onto the prepared baking sheet.
- Bake with Stirring: Place the baking sheet in the oven and bake for about 30 minutes, stirring the oats every 10 minutes to ensure even browning. The granola should turn a deep golden brown.
- Mix in Nuts and Raisins: Once baked, remove the oats from the oven and transfer them back into the large mixing bowl. Add the raisins, chopped pecans, sliced almonds, chopped walnuts, and maple syrup. Stir thoroughly until all the dry ingredients are evenly coated with the maple syrup.
- Cool and Store: Spread the granola mixture back out on the baking sheet in an even layer and allow it to cool completely. Once cooled, the granola will become crisp and can be stored in an airtight container for later enjoyment.
Notes
- Stirring the granola every 10 minutes during baking ensures even toasting and prevents burning.
- Allow the granola to cool completely before storing to maintain its crunchiness.
- You can customize the nuts and dried fruit based on preference or availability.
- For a vegan version, substitute the butter with coconut oil and use maple syrup only.
- Store granola in an airtight container to preserve freshness for up to 2 weeks.
