Crispy Homemade Granola

Name: Crispy Homemade Granola
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: vegetarian
Ingredients: 250 g rolled oats; 60 ml liquid honey; 50 ml sunflower oil; 30 g brown sugar; 80 g sliced almonds; 60 g crushed hazelnuts; 50 g dried cranberries; 40 g raisins; 1 pincée fine sea salt; 1 cuillère à café vanilla powder

A delicious homemade granola that's wonderfully crispy and packed with flavor, perfect for indulgent breakfasts. Easy to prepare and keeping for several weeks, it will delight the whole family with its golden oats and delightful honey notes.

⏱️35 min

📊Easy

👥8 servings

🍽️Dessert

vegetarianquickbudget-friendlyfamily

Ingredients

250 grolled oats
60 mlliquid honey
50 mlsunflower oil
30 gbrown sugar
80 gsliced almonds
60 gcrushed hazelnuts
50 gdried cranberries
40 graisins
1 pincéefine sea salt
1 cuillère à cafévanilla powder

Instructions

1PREPARE THE DRY INGREDIENTS: In a large bowl, mix together the rolled oats, sliced almonds, crushed hazelnuts, brown sugar, a pinch of salt, and vanilla powder. Stir well with a wooden spoon until all dry elements are evenly combined and the vanilla is distributed uniformly throughout.
2PREPARE THE BINDING MIXTURE: In a small bowl, pour the liquid honey and sunflower oil. Whisk lightly with a fork until you achieve a homogeneous mixture that's slightly frothy. This step is crucial for ensuring even distribution of the honey and uniform cooking.
3COMBINE THE TWO PREPARATIONS: Gradually pour the honey-oil mixture over the dry ingredients while stirring constantly with a wooden spoon or spatula. Continue mixing until all the oats are well coated and moistened. You should achieve a homogeneous granular texture with no dry patches.
4BAKE IN THE OVEN: Spread the granola on a baking sheet lined with parchment paper in an even layer. Bake at 160°C for 20 to 25 minutes. Stir gently every 7-8 minutes with a spatula to ensure even cooking and prevent the edges from burning. The granola is ready when golden and crispy.
5COOL AND FINISH: Remove the baking sheet from the oven and let the granola cool completely at room temperature for 15 minutes. It will harden and become even crispier. Then transfer to a bowl and gently fold in the dried cranberries and raisins to prevent them from breaking apart.
6STORE: Once completely cooled, transfer the granola to an airtight glass jar or container. Store at room temperature for 3 to 4 weeks. Serve with plain yogurt or cold milk for an indulgent and balanced breakfast.