Try this Healthy Homemade Granola recipe, or contribute your own.
- Carbohydrate 10.7444671110055 g
- Cholesterol 0 mg
- Fat 17.5333971899821 g
- Fiber 4.99418758823118 g
- Protein 8.43137250106509 g
- Saturated Fat 2.33450509393756 g
- Serving Size 1 1 Serving (41g)
- Sodium 5.50080468762301 mg
- Sugar 5.75027952277432 g
- Trans Fat 1.12918550013703 g
- Calories 219 calories
Step-by-step
- Preheat oven to 120 degrees Celsius.
- Line a baking tray with baking paper.
- Combine all ingredients in a bowl and stir to combine well.
- Pour all ingredients out onto the baking tray and spread out evenly.
- Bake for 20 mins, until golden, and then turn all ingredients to bake the other side for a further 20 mins.
- Once the granola is dark and crispy, remove from the oven and allow to cool.
Managing Heat Distribution on Standard Sheet Pans
Spreading an entire batch across a single baking tray requires adequate surface area to prevent steaming. Aluminum baking sheets conduct heat rapidly, which can scorch the dense mixture of whole almonds, seeds, and flaked coconut before the interiors turn crisp. Operating the oven at a low 120 degrees Celsius allows the natural sugars in the maple syrup to caramelize slowly without burning the delicate chia and flax seeds. Flipping the entire mass midway through the process exposes the bottom layers to direct dry heat, ensuring an even golden color and a uniform crunch throughout. Standard parchment paper lining prevents sticky syrups from bonding directly to metal surfaces during this prolonged dehydration phase.
Adapting Batch Volumes for Small Ovens
Scaling quantities downward works effectively when utilizing smaller toaster ovens, provided the pan remains uncrowded. Doubling the dry components, however, demands splitting the mixture across two separate trays to maintain proper airflow and prevent clumping. Proper cooling inside an airtight glass container preserves the final texture for up to three weeks at room temperature by blocking ambient moisture absorption.
