Homemade Granola Recipe

People are funny about granola. Everyone seems to have their own verrrry specific taste preferences when it comes to this glorious oat concoction. Some people like it to be very crunchy without many chunks, others like it a bit chewier with lots of clusters. Some like nuts, others don’t, some like it to taste “healthy” while others prefer it to be a bit more dessert-like.

And really, there is a humongous difference between good and bad granola. The bad stuff is enough to convince people they hate granola…and sadly, that’s the stuff on most grocery store shelves.

But, if you take the leap and make granola at home (and it’s surprisingly easy to make), well then you never have to suffer the sad saga of crappy granola ever again.

When it comes to granola, crunchy and crispy is the way I roll. I like lots of big chunks and clusters (easier for snacking). I prefer granola just lightly sweetened, which means I can still feel virtuous eating it for breakfast, but I do like subtle hints of vanilla and some caramel/nutty flavors.

After lots of recipe testing, I found that using a combination of agave nectar and dark brown sugar for sweetness and a bit of grapeseed oil (instead of butter or another oil) provides the most mouth-watering flavor. Oh, and don’t forget the salt!


I use slivered almonds for their taste and texture, and I swear that adding some shredded coconut seals the deal. I like dried cranberries for their tang. Oh, and for some reason, a proper granola just HAS to be full of sesame seeds. This is probably my Mom’s doing….my recipe is based loosely on hers.

Crispy Crunchy Cranberry Almond Granola

3 cups rolled oats
¼ cup sesame seeds
¾ cup slivered almonds
¾ cup shredded coconut

¼ cup dark brown sugar
¼ cup agave nectar
¼ cup grapeseed oil
¾ tsp salt
1 ½ tsp vanilla

½ cup cranberries
½ cup raisins

Turn oven to 350 degrees. Toast the oats, sesame seeds, almonds and coconut on a rimmed sheet pan for 7 minutes stirring once (watch the coconut because it browns quite quickly).

Meanwhile, in a saucepan over medium heat, combine dark brown sugar, agave nectar, grapeseed oil and salt. Stir occasionally until brown sugar dissolves. Take off heat and stir in vanilla.

Reduce oven temp to 300 degrees

In large bowl, mix the warm oat mixture with the brown sugar mixture and toss to coat. Add the cranberries and raisins and mix well.

Pour mixture into a greased “brownie/lasagna pan” and bake for 20-15 minutes. Let cool slightly before breaking into chunks. Keep in a sealed plastic bag or container.

Cranachan with Oat and Almond Streusel

Please let me introduce you to one of my newest dessert obsessions...the Cranachan. This Scottish dessert is delectably creamy yet light and luscious.

Cranachans are made with yogurt, whipped cream, honey and whiskey and traditionally host loads of fresh raspberries folded into their creamy middles. However, berries aren’t in season but citrus is at its peak, so my version of the Cranachan includes blood orange and navel orange segments. Thinking back to childhood memories of orange creamsicles, I added a vanilla bean to the mix and the whole thing just sung.



A homemade Oat and Almond Streusel is crumbled on top, giving nice crunch and texture. This dessert is easier than pie to put together and the reward is just delicious.

Citrus Cranachan
2 cups whole milk yogurt (or greek yogurt)
2 cups heavy cream
1 vanilla bean, seeds only (or you can use 2 teaspoons extract)
½ teaspoon lemon zest (optional)
½ cup scotch
2/3 cup honey
pinch of salt
Orange segments, skin and pith removed

Whip the cream with the vanilla, lemon zest and salt until stiff peaks form. Set aside.

In another bowl, whisk together the honey and whisky. Whisk in yogurt until completely smooth.

Fold the whipped cream mixture into the yogurt mixture in three additions. Put into serving dishes and top with orange slices and Oat and Almond Streusel (recipe below).

Oat and Almond Streusel
2 cups rolled oats
1 ½ cups sliced almonds
¼ teaspoon cinnamon
½ teaspoon salt
½ cup honey
½ cup grapeseed oil
1 ½ teaspoons vanilla

Preheat oven to 300 degrees.

Combine the oats, almonds, cinnamon and salt in a medium sized bowl. Set aside.
Combine the honey, grapeseed oil, and vanilla in a bowl. Whisk to combine. Pour the honey mixture over the oat mixture and stir with a silicone spatula to coat. Spread mixture on a sheet tray lined with parchment paper (or sprayed with pan spray) and bake for about 25-30 minutes until golden (stirring mixture after 12 minutes).