Breakfast

Granola

Crispy, golden clusters of rolled oats, nuts and seeds tossed in honey and oil, then baked until crunchy. Finished with dried fruit and ready to eat straight from the jar or with yogurt and milk.

287calper serving 7gprotein 30gcarbs 17gfat 15min prep 35min cook 12serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Granola — common questions

How long does homemade granola keep?

Stored in an airtight container at room temperature, it lasts up to 3 weeks. Keep it in a glass jar with a tight-fitting lid to maintain crispness. Do not refrigerate.

Can I freeze granola?

Yes, freeze in an airtight container up to 3 months. It thaws at room temperature in 30 minutes and returns to full crispness. Freezing does not affect taste or texture.

What nuts or seeds can I substitute?

Use pecans, hazelnuts, cashews, macadamia nuts, sesame seeds, or flax seeds in any combination. Keep the total weight of nuts and seeds the same (about 1.25 cups) to maintain the ratio.

Why is my granola soggy?

You either under-baked it, stored it in a humid place, or added the dried fruit before it was completely cool. Always cool fully on the baking sheet, add dried fruit only at the end, and store in an airtight container away from moisture.

Can I use maple syrup or brown sugar instead of honey?

Maple syrup works 1:1 for honey. Brown sugar does not work—use 0.25 cup honey plus 2 tbsp molasses instead, since brown sugar does not distribute evenly or bind the mixture properly.

What's the best way to serve granola?

Over Greek yogurt with fresh berries for breakfast; with cold milk as cereal; or mixed into smoothie bowls. A small handful (about 0.33 cup) per serving pairs well with 0.5 cup yogurt.