1-Ingredient Hack for Healthier, Crunchier Homemade Granola
Crunchy Nut-Butter Infused Granola
Ingredients
Method
- Preheat the oven to 325°F (163°C). Line a large rimmed baking sheet with parchment paper.
- In a spacious bowl, whisk together the oats and your chosen mix-ins.
- Warm honey (or syrup), oil, nut butter, and cinnamon in a small saucepan over low heat, stirring until smooth and pourable.
- Drizzle the warm mixture over the oat blend. Toss gently until every flake and seed is coated.
- Spread the granola in an even layer on the prepared sheet. Bake for 20 minutes, then rotate the pan 180° and bump the oven to 350°F (177°C). Bake 3–5 minutes more until it turns a golden hue.
- Remove from oven and let cool on the pan for 15 minutes. Break into clusters, stir in dried fruit if desired, and transfer to an airtight container.
Nutrition
Crunchy Nut-Butter Infused Granola
Weekends are made for small kitchen rituals, and my favorite is stirring up a big batch of homemade granola. With a secret splash of nut butter, each bite turns out extra crunchy and deeply flavored. It’s perfect over yogurt, blended into smoothies, or munched straight from the jar.
Why Nut Butter Makes It Better
Nut butter acts as a natural binder, helping clusters form without any artificial syrups. It also promotes more even browning and lends a rich, nutty depth that you can’t get from chopped nuts alone. I reach for crunchy, salted peanut butter most often, but almond or seed butters like tahini work beautifully too.
Ingredients
- 4 cups old-fashioned rolled oats
- 4 cups mix-ins (chopped nuts, shredded coconut, sunflower or pumpkin seeds)
- 1 cup honey or pure maple syrup
- ⅓ cup neutral oil (vegetable or melted coconut oil)
- ¼ cup natural nut butter (peanut, almond, or sunflower)
- 1 tablespoon ground cinnamon
- 1 cup dried fruit, chopped (raisins, cranberries, apricots) – optional
Step-by-Step Method
- Preheat the oven to 325°F (163°C). Line a large rimmed baking sheet with parchment paper.
- In a spacious bowl, whisk together the oats and your chosen mix-ins.
- Warm honey (or syrup), oil, nut butter, and cinnamon in a small saucepan over low heat, stirring until smooth and pourable.
- Drizzle the warm mixture over the oat blend. Toss gently until every flake and seed is coated.
- Spread the granola in an even layer on the prepared sheet. Bake for 20 minutes, then rotate the pan 180° and bump the oven to 350°F (177°C). Bake 3–5 minutes more until it turns a golden hue.
- Remove from oven and let cool on the pan for 15 minutes. Break into clusters, stir in dried fruit if desired, and transfer to an airtight container.
Chef’s Special Tip
For extra-crunchy clusters, press the granola firmly into the sheet before baking. Once cooled, chill the pan in the fridge for 10 minutes—this helps the clusters set and crisp up even more.
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