Very Yummy Granola

A 10-Minute Homemade Granola That Beats the Box

Store-bought granola is overpriced, oversweetened, and often loaded with oils most cooks wouldn’t otherwise touch. This homemade version skips all of that. Five mix-ins (oats, sliced almonds, shredded coconut, wheat germ, and cinnamon) tossed with just enough oil and pure maple syrup to bind, then toasted on a sheet pan for 10 minutes. The result is light, crunchy, and lightly sweet, with the customizable benefit of being able to dial it up or down to your taste.

The wheat germ is the unexpected addition that takes this from good to great. It adds nutty depth, a fiber boost, and a toasty aroma that elevates the whole pan. Adding the raisins (or dried cranberries) only after toasting is the right move because dried fruit burns easily in the oven.

Great over yogurt, with milk for breakfast, or eaten by the handful straight from the jar.

Pro Tips

• Spread the mixture in a single, even layer. Piled-up granola steams instead of toasting, leading to soft, gummy clumps.
• Stir every 3 to 4 minutes during baking. The edges brown faster than the middle, and frequent stirring keeps the toast even.
• Pull at the lighter end of the doneness spectrum. Granola continues to crisp as it cools, and over-toasted granola tastes burnt.
• Let it cool completely on the pan before adding raisins. Adding fruit to warm granola makes the dried fruit go gummy.
• Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months.

Variations

• Swap honey for maple syrup, or use brown sugar dissolved in water for a different sweetener profile.
• Add 2 tablespoons each of pecans, pumpkin seeds, or sunflower seeds for a multi-nut version.
• Stir in a teaspoon of cardamom or nutmeg with the cinnamon for a warming spice blend.