Easy and Healthy Homemade Granola Recipe: Perfectly Crispy Every Time

Discover the secret to making the lightest, crispiest, and clumpiest granola you’ve ever tasted. This recipe will revolutionize your breakfast routine and satisfy your snacking cravings.

Are you tired of store-bought granolas that are too sweet, too hard, or just plain boring? Look no further! This homemade granola recipe strikes the perfect balance of flavors and textures, creating a delightful mix of free-flowing oat flakes and clusters that are light and crisp.

The Perfect Granola: A Harmony of Flavors and Textures

Our ideal granola is a hearty and well-seasoned blend with just a touch of caramelized sweetness. It boasts a kaleidoscope of dried fruits, toasted seeds, and crunchy nuts that will tantalize your taste buds and keep you coming back for more.

Secret Ingredients for Unbeatable Flavor

Two unexpected heroes in this recipe are wheat germ and chia seeds. Don’t let their health food reputation fool you – these ingredients are flavor powerhouses. Wheat germ adds a nutty, graham cracker-like taste and crunch, while chia seeds bring a floral nuttiness reminiscent of poppy seeds, but with a more satisfying pop. While technically optional, these ingredients contribute significantly to the granola’s heartiness in both flavor and texture.

The Magic of Buttermilk: Key to Perfect Clusters

The secret to achieving light and tender granola with plenty of natural clusters lies in an unexpected ingredient: buttermilk. This low-fat dairy product works wonders by softening the oats and helping them plump up, resulting in a porous and light texture when baked. The buttermilk’s acidity also aids in tenderizing the oats, creating a unique texture you won’t find in other granola recipes.

Caramelization: The Sweet Spot

While many recipes call for honey or maple syrup, we opt for plain or toasted sugar. This choice prevents the bitter, burnt taste that can occur with high-fructose sweeteners. Instead, the sugar dissolves in the buttermilk-soaked oats, forming a light syrup that coats every flake. The result? A beautifully caramelized granola with a complex flavor that’s not overly sweet.

A Rainbow of Mix-ins

Our carefully chosen blend of mix-ins creates a symphony of flavors, colors, and textures. Raw pumpkin seeds, almonds, and pecans provide crunch, while dried apricots, tart cherries, and blueberries add chewy sweetness. This combination offers a perfect balance of buttery, sweet, crunchy, and tangy elements that complement the granola beautifully.

Ingredients

For the Granola Base:

• 12 ounces (about 3 1/2 cups; 340g) old-fashioned rolled oats, not instant, quick, or steel-cut
• 1 1/2 ounces (about 1/3 cup plus 1 tablespoon; 40g) wheat germ
• 1 ounce (about 3 tablespoons; 30g) flax seeds (optional)
• 1/2 ounce (about 1 heaping tablespoon; 15g) chia seeds
• 8 ounces (about 1 cup; 225g) buttermilk
• 4 ounces (about 8 tablespoons; 115g) unsalted butter, melted
• 7 ounces (about 1 cup; 200g) plain or toasted sugar
• 1/2 teaspoon (2g) kosher salt

For the Mix-ins:

• 4 1/4 ounces (about 3/4 cup; 120g) raw pumpkin seeds
• 2 1/2 ounces (about 1/2 cup; 70g) chopped almonds
• 2 1/4 ounces (about 1/2 cup; 65g) pecan pieces
• 1 teaspoon neutral oil, such as safflower
• 1/8 teaspoon kosher salt
• 4 ounces (about 1/2 cup, firmly packed; 115g) dried apricots, quartered
• 3 ounces (about 1/2 cup; 85g) dried tart cherries
• 2 ounces (about 1/3 cup, firmly packed; 55g) dried blueberries

Directions

1. Prepare the Granola Base

   In a medium bowl, combine rolled oats, wheat germ, flax seeds (if using), and chia. Mix thoroughly with a flexible spatula. Add buttermilk and melted butter, stirring until well combined. Cover the bowl with plastic wrap or a kitchen towel and let it sit for about 20 minutes, or until the oats become stiff and dry. The chia seeds may look a bit fuzzy, which is perfectly normal. Next, stir in the sugar and salt. Cover again and let the mixture stand for another 30 minutes, or until it appears loose and damp from the dissolved sugar.

2. Prepare the Mix-ins

   While the oat mixture is resting, preheat your oven to 350°F (175°C) and position the rack in the middle. Spread the pumpkin seeds, chopped almonds, and pecan pieces on a parchment-lined half sheet pan. Toast in the oven until fragrant and just starting to brown, about 10 minutes. Transfer the toasted nuts and seeds to a large bowl, toss with the neutral oil, and sprinkle with salt. Set aside the parchment-lined half sheet pan for later use. Add the dried apricots, cherries, and blueberries to the bowl with the nuts and seeds, and mix well.

3. Bake the Granola

   Lower the oven temperature to 300°F (150°C). Once the sugar in the oat mixture has dissolved, spread it evenly on the parchment-lined half sheet pan. Bake for approximately 100 minutes, or until the granola is uniformly golden brown and dry to the touch. Every 25 minutes, remove the pan from the oven and thoroughly stir the mixture with a pair of forks to ensure even baking.

4. Combine and Cool

   Once the granola is golden brown and dry, transfer it to the bowl containing the fruit and nut mixture. Use a flexible spatula to combine everything thoroughly. Spread the mixture back onto the baking sheet in an even layer and allow it to cool for about 45 minutes.

5. Store and Enjoy

   After the granola has cooled completely, transfer it to an airtight container. Stored properly, your homemade granola will stay fresh and delicious for up to 6 weeks at room temperature. Enjoy it as a breakfast cereal, a yogurt topping, or simply as a satisfying snack throughout the day!

Nutritional Facts