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Easy Homemade Kosher Granola – Crispy, Customizable

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Pareve

Homemade granola costs a fraction of store-bought and lets you choose exactly what goes in it. This version combines rolled oats, mixed nuts and seeds with honey or maple syrup, coconut oil, vanilla and cinnamon, baked until golden and crunchy, with dried fruit stirred in at the end.

How to Get Crunchy Clusters

Use old-fashioned rolled oats, not quick oats, which turn powdery. Spread the mixture in an even layer and bake at a moderate temperature, stirring once or twice so the edges don’t burn. The most important step comes after baking: let the granola cool completely on the pan without stirring. It crisps as it cools, and leaving it undisturbed creates clusters. Add dried fruit only after baking so it doesn’t turn hard.

Kosher Notes

This granola is pareve. Check that your nuts, dried fruit and coconut oil carry a reliable hechsher; dried fruit in particular should be certified. For Passover, it isn’t suitable, since oats are chametz.

Customizing and Storing

Swap in any nuts or seeds you like, keeping the total amount the same, and reduce the honey to 1/4 cup for a less sweet version. Store in a jar or airtight container. Serve it with milk or yogurt for breakfast, or over fruit.

Easy Homemade Kosher Granola – Crispy, Customizable
Skip the expensive store-bought versions and make your own crispy, customizable granola at home with simple ingredients you probably already have.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 cups old-fashioned rolled oats not quick-cooking
  • 1 cup mixed nuts almonds, pecans, walnuts work well
  • 1/4 cup pumpkin seeds or sunflower seeds
  • 1/3 cup honey or maple syrup
  • 1/4 cup coconut oil or vegetable oil melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 cup dried fruit raisins, cranberries, or chopped dates

What I use for this recipe

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Method
 

  1. Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the oats, nuts, and seeds. Toss everything together so it's evenly mixed.
  3. In a separate smaller bowl, whisk together the honey, melted oil, vanilla, cinnamon, and salt until smooth.
  4. Pour the honey mixture over the oat mixture and stir well until everything is evenly coated. The mixture should look slightly wet and stick together a bit.
  5. Spread the granola mixture on your prepared baking sheet in an even layer. Don't pack it down, just spread it out.
  6. Bake for 20-25 minutes, stirring every 8-10 minutes to prevent burning. The granola is done when it's golden brown and smells toasted.
  7. Remove from the oven and immediately sprinkle the dried fruit over the hot granola. Let it cool completely on the baking sheet without stirring (this helps it get crispy).
  8. Once cooled, break up any large clumps and store in an airtight container for up to 3 weeks.

Notes

Don't skip the cooling step - granola gets crispy as it cools down. You can substitute any nuts or seeds you like, just keep the total amount the same. For a less sweet version, reduce the honey to 1/4 cup. Store in a mason jar or airtight container to keep it fresh longer.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg
Sodium 95mg 4%
Dietary Fiber 5g 18%
Total Sugars 12g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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