Finally! A homemade granola recipe that’s easy (only 3 ingredients), healthy (no refined sugar) and stays chunky when you bake it up to a sweet, maple-y golden taste sensation! And of course, all the ingredients (did I mention it was only 3!) are available at Aldi! ♥

OhhhK! Let’s get right down to it. Granola for breakfast, dinner and handfuls for snacking. And sometimes a bowl for lunch. This is how I live my life. How ’bout you? And because my granola habit is extensive I’ve ditched store-bought and have created this recipe that’s way better than anything you get in shops. I promise there is nothing better than chunky clusters of maple sweetened granola. Serve it with milk, or Greek yoghurt and plenty of fresh fruit. Or let’s be real… just by the handful straight from the container!

Homemade Granola
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Ingredients Needed for Homemade Granola

Rolled oats (not quick-cooking) – These Kavanagh’s oats are available in the breakfast aisle at Aldi and I promise they are by far and away THE BEST oats for making granola. They’re whole oats and are pretty flat (rolled) and they make for the largest chunky clusters that make this granola feel like store-bought, but better.
Maple syrup – The darker the maple syrup the fuller flavour it has. The maple syrup available from Aldi is a “Grade A” but it’s still nice and dark. If you choose to use honey for this recipe substitute the same amount of honey.
Vegetable or olive oil – I use both oils for this recipe and don’t notice that there’s much of a flavour difference when switching back and forth. For this recipe, you can simply use whichever oil you have whatever one you prefer.

Here’s what you’ll need to make this granola

Easy Homemade Granola Step By Step

Weigh the rolled oats into your mixing bowl. Set aside.
Measure the maple syrup and vegetable oil into the measuring jug.
Pour the maple syrup and oil over the rolled out and stir well with a wooden spoon or spatula.
Once the oats are covered and the maple syrup and oil are mixed in well, place the oats on a baking tray.
Bake in the oven until the granola is lightly golden and smells toasty. This should take about 20-30 minutes.

How to make chunky granola Tips and Tricks

Let’s face it. The reason most of us still buy shop granola is for those chunky clusters of sweetened crispy oats. They’re just so darn satisfying to crunch! And often when we make homemade granola it doesn’t turn out that way. Until now!
Spread the unbaked oats on your baking tray. Scatter into a shallow even layer all over the tray. You’re looking for a single layer, but you want the tray to be mostly covered.
Use baking paper so that the syrup helps your oats to stick to each other and not the tray. Also, use a baking tray with a rim so that no granola falls over.
Bake in a preheated oven. Not too hot! The secret to chunky clusters is a cooler oven so that you don’t have to flip or toss the granola and it can bake together into chunks. A lower oven temperature helps to dry out and toast the granola rather than a higher temp that would bake and colour the granola too quickly and it would need constant flipping.
The granola will continue to crisp up as it cools so make sure that you leave it on the tray to cool completely before you pack it up into a container.

Optional Additions

This recipe is basic. Let’s be honest… it can handle some additions. But, I just wanted to share a classic recipe that can be customized any way you like. So, here’s some ideas.

Dried cranberries (or any dried fruit)
Coconut flakes
Flaked almonds
Cinnamon
Chocolate chips and sea salt (be sure to add the chocolate after the granola has cooled)
Chopped hazelnuts

Storing your homemade granola

I’m not sure your granola will be around for long enough to need a long term solution but it keeps for about 2 weeks in an airtight container. But, if you want to split this recipe you can keep half in a container and place the other half in the freezer. Just be sure to take it out and let it come to room temperature before serving.

So if you’re looking to have a healthier breakfast but still love to eat maple spiked-caramelizey-golden-chunky nuggets of granola, today is your day.

Your moment is now and this granola wants to love Y-O-U.

Tools used to make this Homemade Granola

Easy Homemade Granola (3 Ingredients)

Author: Deborah Thompson
Prep Time: 5
Cook Time: 20
Total Time: 25 minutes
Yield: 15 portions 1x

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Description

Naturally Sweetened Homemade Granola! Golden, crispy, satisfyingly chunky granola that is easy and healthy. A classic but simple recipe that’s perfect with Greek yoghurt or milk.

Scale

Ingredients

500g rolled oats *not quick cooking
200ml maple syrup
150ml vegetable or olive oil

Instructions

Preheat the oven to 160ºC
Weigh the rolled oats into your mixing bowl. Set aside.
Measure the maple syrup and vegetable oil into the measuring jug.
Pour the maple syrup and oil over the rolled oats and stir well with a wooden spoon or spatula.
Once the oats are covered and the maple syrup and oil are mixed in well, place the oats on a baking tray.
Bake in the oven until the granola is lightly golden and smells toasty. This should take about 20-30 minutes.

Notes

If you choose to use honey instead of the maple syrup, simply trade them. Use the same amount of honey.

Line your baking tray with baking paper, unless using a non-stick baking tray. But be sure that it has at least 1 inch sides, so you don’t

Category: Breakast
Method: Baked
Cuisine: British

Keywords: Granola, simple, maple, chunky

THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!