There are a few things involved in making granola at home. is cheaper than Store-bought granolafor one. This can do Be healthy if you choose to be—and it can certainly be tailored to your specific dietary preferences. And, because it’s a blank canvas for your exact granola progression, it’s objectively delicious.
The demands for making your own granola are minimal. You don’t even have to follow the persnickety granola recipe. Instead, we offer our Golden Granola Ratio. This is just an outline of a recipe, with general measurements, cooking times, cooking rules, and the like—but the rest is entirely up to you. Keep it in your back pocket and let your imagination do the rest. Then toss in the chia seeds and dried cranberries in the first batch. Chocolate chips And Shredded coconut in the next. Follow the rules and your homemade granola recipe will be just that: yours. And it’ll always yield a crunchy, flavorful batch ready to go with yogurt, milk, or just be happy to be along for the ride.
Remember: The best granola is the one you make for yourself. Keep this basic formula handy and reap the rewards forever.
Golden Granola Ratio
You just have to remember one thing: 6 parts dry to 1 part wet. Your ‘portions’ can be any measurement based on how many servings you want: 1 cup, 1 bun scoop, a juice glass, a cereal bowl, a date (although that last option can be messy). Set this ratio to memory (or write it down), then head to the kitchen and preheat your oven to 300°.
The crunch factor
There’s only one non-negotiable in granola, and that’s rolled oats. The rest is up to you. Don’t use quick-cooking oats, which don’t offer the same texture as plain old-fashioned rolled oats.
Other dry ingredients you may want to add are your favorites. Nuts and seeds and/or other rolled, flaked, or puffed grains. Think chopped pecanPumpkin seeds, cashews, pistachios, sesame seeds, puffed millet, coconut flakes, chia seeds, and flax seeds. or cereal such as bran or cornflakes, Cheerios, or puffed rice. For a good balance of flavor and texture, aim for a mix of at least four dry ingredients. A good ratio to follow is 3 parts oats, 1 part nuts, 1 part seeds, and 1 part something else. Toss everything in a large bowl until well mixed.
Something sticky
To turn those grains, nuts, and seeds into magical piles of crunchy, golden nuggets, you must coat them in fat and sugar. If you start with six cups of dry ingredients, you’ll need one cup of wet ingredients. I usually use one large egg white for this amount of granola, then equal parts liquid sweetener and liquid shortening to make up for the wet ingredients needed. Egg whites aren’t necessary, but they help form larger clumps and make the granola extra crunchy with a glossy finish. You can also use a whole egg for more protein.