Baking,  Food


Home-made granola is so good! The best part is that you can experiment with flavors and with all the ingredients to create a unique batch every time. This batch is a saltier, crunchy version that I made with a lot of different types of nuts in it.

I have my granola on yogurt sometimes with berries and a sweetener too. It’s a great thing to pack for a desk lunch as well, I just pack the granola separate from the yogurt so that it doesn’t get soggy during the commute to work.

Sweet & Savory Granola

Course: Breakfast
Cuisine: American


  • 3 cups old-fashioned rolled oats don't use quick oats
  • 2 – 2 1/2 cups your choice of nuts and seeds
  • 1 1/2 tsp kosher salt
  • 1/4 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 cup oil such as olive oil
  • 1/2 cup + 1 tbsp liquid sweetener such as honey or maple syrup
  • 3/4 tesp vanilla
  • 3/4 cups dried fruits chopped


  • Preheat oven and mix dry ingredients: Preheat the oven to 350°F. Mix the oats and any un-toasted nuts or seeds together in a large bowl. Stir to combine.
  • Mix in the spices: Add salt, cinnamon, and cardamom and stir thoroughly to combine.
  • Stir in the liquids: Stir in the oil, sweetener, and vanilla.
  • Bake the granola: Turn the granola out onto a parchment-lined half-sheet pan and bake for about 40 minutes, or until the mixture is light brown and toasty.
  • Stir the granola: Stir every 15 minutes or so for an even color and to make sure the granola is cooking evenly. (If using coconut, add in the last 15 minutes of baking.)
  • Prepare any late-addition ingredients: Roughly chop any dried fruits and roasted nuts being added after baking.
  • Stir in late-addition ingredients: Remove from the oven and add the chopped dried fruits and any roasted nuts at this time. Stir to combine.
  • Let the granola cool: Let cool before enjoying. The granola will continue cooking just a bit in the cooling process — it will firm up/dry out, so if it seems a little too wet don’t worry.
  • Store the granola: Store in an airtight container and it should stay fresh for 7 to 10 days. For longer shelf life, store in the refrigerator.


Makes about 6 cups granola
Nuts that are already roasted should go in at the end after the granola is baked so as not to burn.

Recipe from The Kitchn

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