Easy Homemade Granola Recipe

A terrific way to start the day is with this handmade, nutritious granola recipe. It is made with basic ingredients like rolled oats and buckwheat flour and is lightly sweetened with maple syrup and agave.

Tips for making granola

This homemade granola recipe is excellent as is, but feel free to experiment with different flavors and combinations to make it your own.

Include any nuts or seeds you like such as pecans, sunflower seeds, cashews, pistachios, flax, chia, pepitas, pumpkin seeds, or almonds.

For chocolatey granola that goes great with yogurt, try adding some cocoa powder or a few chocolate chips.

You can also add dried fruit to your granola. A half cup of chopped dried apricots, cherries, cranberries, or even raisins might be a good addition.

The granola isn't overly sugary because maple syrup and agave have been used in perfect amounts as the sweetener.  Honey would be a great substitute.

Avoid using sugar in this recipe. The "granola clusters" in this granola recipe will be smaller and crumblier because there is less added sugar and fat.

Coconut oil makes the granola crispy so that milk or yogurt won't make it soggy while also adding a pretty beautiful and mild coconut taste.

You can mix in your favorite nuts, seeds, or dried fruit to create a granola with just about any flavor.

Ingredients

4 cups instant rolled oats

1¼ cup thick cut rolled oats

½ cup buckwheat flour

6 tablespoon coconut oil, melted

4 tablespoon maple syrup

3 tablespoon agave syrup

3 tablespoon water

¾ teaspoon sea salt

1 teaspoon vanilla

Procedure

Preheat the oven to 200 degrees F then set a big rimmed baking sheet or sheet pan aside and cover it with parchment paper.

Combine the thick-cut, rolled, and buckwheat flour in a sizable bowl.

In a smaller bowl whisk together the melted coconut oil, maple syrup, agave syrup, water, sea salt, and vanilla extract.

Use your hands to mix the wet and dry ingredients until they are fully combined. Squeeze tiny clumps of granola together with your fingers if you prefer them.

Spread evenly over the surface of your lined baking sheet after transfer. Place in the oven and bake for about 4 hours, monitoring to make sure it is baking evenly and not burning after the first few hours.

Turn off the heat after four to five hours. Permit the granola to gradually cool inside the oven.

When the granola has cooled, place it in an airtight container or jar and keep it at room temperature for up to two months.

Conclusion

This homemade granola s rich in vitamins and minerals, enjoy with yogurt, milk, or even just by the handful for breakfast or as a light snack