From scratch · Pantry mixes
Granola
Oats, nuts, honey and a little oil baked slow until golden, with raisins stirred in after.
✋ 10 min hands-on
⏱ 1 hr 18 min start to finish
🍽 About 4½ cups (about 1¼ lb).
ContainsTree nuts.
Ingredients
- 3 cup old-fashioned rolled oats, old-fashioned
- ¾ cup walnuts, chopped (or more oats for nut-free)
- ⅓ cup honey, or maple syrup
- ¼ cup vegetable oil (soybean)
- 1 tsp ground cinnamon
- 3 g table salt
- 1 tsp vanilla extract
- ½ cup raisins, stirred in after baking
Time
Hands-on time is when you’re busy; the rest is rising, simmering, chilling or cooling, when you can do something else.
| Step | Hands-on | Waiting |
|---|---|---|
| Mix and spread | 10 min | – |
| Bake at 300°F | – | 38 min |
| Cool on the pan | – | 30 min |
| In all | 10 min | 1 hr 8 min |
How long it keeps
- Pantry: airtight, about 2 weeks for the best crunch.
- Freezer: in a bag for longer.
Nutrition
Estimated from the ingredients’ USDA FoodData Central numbers.
Steps
You’ll need: large bowl, rimmed baking sheet lined with parchment.
- Heat the oven to 300°F. Stir the oats, nuts, cinnamon and salt in a large bowl.
- Warm the honey and oil together until runny, stir in the vanilla, and pour it over the oats. Mix until everything is coated.
- Spread it on the lined sheet and press it flat with a spatula.
- Bake 35 to 40 minutes, turning the pan halfway, until golden. For clusters, don’t stir; for loose granola, stir every 15 minutes.
- Cool completely on the pan (it crisps as it cools), then break it up and stir in the raisins.
⚖️ ScalingScales evenly; bake a double batch on two sheets, switching racks halfway.
🛡 SafetyHoney is not for babies under 12 months old.