How do I make homemade granola crunchy?

When making your own homemade granola remember that once you take the granola out of the oven it gets crispy as it cools down to room temperature. At first the granola will be soft as it comes out of the oven. Let it sit and cool down. Also make sure your granola isn't layered too thick on the baking sheet. Thirdly, using convection bake on the oven will yield a crispy granola.

How do I make a clumpy granola?

If you'd like to make your homemade granola clumpier add more honey to the mixture. This will clump the seeds, nuts and oats together. Also, avoid stirring the granola when it comes out of the oven. Let it sit until it's cool. Stirring the granola will break up the clumps.

How long will homemade granola last?

Homemade granola has a long shelf life. It will last approx. 1 month if not longer. Store granola in glass jars at room temperature.

Homemade Granola

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5 from 5 reviews

This homemade granola was inspired by a few brands that I love in Cape Town, South Africa. It’s wholesome and flavoursome made fresh with seeds and all sorts of nuts and treats. Gluten Free, Sugar Free, Dairy Free.

Author: Alie Romano
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 7 cups 1x
Category: Breakfast
Cuisine: South African
Diet: Gluten Free

Ingredients

Units Scale

3 cups large flaked oats
1 1/2 cups sliced almonds (or your favourite nuts)
1 cup unsweetened shredded coconut
1/3 cup flax seeds
1/3 cup sesame seeds
1/4 cup white chia seeds
1/4 cup hemp seeds
2 teaspoons cinnamon
1/4 teaspoon salt
1/3 cup liquid honey
3 Tablespoons coconut oil (melted) or good quality olive oil
1 teaspoon vanilla

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Instructions

Preheat oven to 350˚F. Line 2 baking sheets with parchment paper.
In a large bowl add oats, almonds, coconut, flax seeds, sesame seeds, chia seeds, hemp seeds, cinnamon and salt. Mix to combine.
In a separate bowl add honey, coconut oil and vanilla and stir well. Spoon a few spoonfuls of the liquid over the oat mixture, mix well. Do this 3 more times until the oat mixture and all of the liquid is mixed well together.
Spoon the granola onto prepared baking sheets, making a flat layer of the granola so it bakes evenly.
Place the pans in the oven and bake for 10-12 minutes, rotating pans halfway through baking. Bake until the granola smells fragrant and starts to brown (the granola will be soft, not crunchy – don’t worry that’s normal).
Let the granola sit on the pan to cool (this is where it will start to get crunchy).
Store in a glass jar for up to a month.

Notes

I used convection bake on my oven, this way I didn’t have to switch the pans around. I found it really crisped up my granola, for a stronger toasted taste. You can play around with the time to get the right baking flavour you want out of your granola.

You can use any type of nuts that you like. Just make sure you keep to the 1 1/2 cup ratio.

You can also add dried cranberries, etc. after the baking process.

Nutrition

Serving Size: 1/4 cup
Calories: 160g
Sugar: 4.2g
Sodium: 23mg
Fat: 9.7g
Saturated Fat: 3.9g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 15.6g
Fiber: 3.7g
Protein: 4.6g
Cholesterol: 0mg

Find it online: https://bakingforfriends.com/homemade-granola/