Breakfast & Brunch

Homemade French Granola

Name: Homemade French Granola
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: French
Ingredients: 4 cups Rolled Oats (old-fashioned); 1.5 cups Mixed Nuts (e.g., almonds, walnuts, pecans), chopped; 0.5 cup Mixed Seeds (e.g., sunflower, pumpkin, flax); 0.75 cup Maple Syrup or Honey; 0.5 cup Coconut Oil, melted; 1 tsp Vanilla Extract; 1 tsp Ground Cinnamon; 0.5 tsp Salt; 0.5 cup Dried Fruit (e.g., cranberries, raisins, chopped apricots), optional

40 min8 servingsEasy290 cal

A wholesome and customizable breakfast staple, this 'céréales maison' recipe delivers a deliciously crunchy blend of oats, nuts, and seeds, lightly sweetened and baked to golden perfection. Perfect with yogurt, milk, or as a standalone snack, it embodies a love for natural, quality ingredients. While granola as a concept originated in the US, the French embrace of 'maison' (homemade) quality and natural ingredients extends to breakfast cereals. This recipe reflects a modern French preference for artisanal, less processed foods, often prepared with regional honey or maple syrup and high-quality nuts, elevating a simple breakfast item into a gourmet experience.

vegetarianbreakfasthealthyhomemadegranola

Ingredients

4 cups Rolled Oats (old-fashioned)
1.5 cups Mixed Nuts (e.g., almonds, walnuts, pecans), chopped
0.5 cup Mixed Seeds (e.g., sunflower, pumpkin, flax)
0.75 cup Maple Syrup or Honey
0.5 cup Coconut Oil, melted
1 tsp Vanilla Extract
1 tsp Ground Cinnamon
0.5 tsp Salt
0.5 cup Dried Fruit (e.g., cranberries, raisins, chopped apricots), optional

Instructions

1
Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper to prevent sticking.
2
In a spacious mixing bowl, combine the rolled oats, chopped mixed nuts, mixed seeds, ground cinnamon, and salt. Stir well to ensure all dry ingredients are evenly distributed.
3
In a separate small bowl, whisk together the melted coconut oil, maple syrup (or honey), and vanilla extract until completely blended.
4
Pour the wet mixture over the dry ingredients in the large bowl. Stir thoroughly with a spatula or wooden spoon, ensuring all the oats, nuts, and seeds are evenly coated.
5
Spread the granola mixture in a single, even layer onto the prepared baking sheet. For clumpier granola, press it down firmly with the back of your spoon.
6
Bake for 25-35 minutes, stirring gently every 10-15 minutes to promote even browning. The granola should be golden brown and emit a fragrant, toasted aroma.
7
Remove the baking sheet from the oven and allow the granola to cool completely on the sheet without touching it. This crucial step ensures maximum crispiness and helps form clusters.
8
Once the granola is entirely cool, stir in the optional dried fruit, if using. Break any large clusters into desired pieces.
9
Transfer the cooled granola to an airtight container for storage.

Chef's Tips

•Storage Savvy: Store your homemade granola in an airtight container at room temperature for up to 2-3 weeks. For extended freshness, it can be kept in the refrigerator for up to a month.
•Creative Customizations: Feel free to substitute with your favorite nuts (cashews, pistachios), different seeds (chia, sesame), or alternative sweeteners like agave nectar or brown sugar. A pinch of nutmeg or cardamom can also add a delightful aromatic twist.
•Achieving Clusters: For those who love chunky granola, ensure you press the mixture firmly onto the baking sheet before baking. Also, resist the urge to stir it too much during the first half of the baking process and allow it to cool completely undisturbed on the sheet.
•Fun Fact: The term 'granola' was first coined in the late 19th century in the United States by Dr. James Caleb Jackson and John Harvey Kellogg, originally marketed as a health food to promote digestive wellness through whole grains.