Small Batch Granola, more commonly know as Not A Whole Crap Ton of Granola.
I sometimes get about halfway through making a recipe before I realize that I no longer have a taste for what I’m baking and I’d much prefer to sit on the couch and eat an entire bag of potato chips. It’s like my tastebuds are easily distracted toward whatever is salty, crunchy, fatty, and in the cupboard.
This granola recipe respects those distractions, by making a civilized and flake-friendly 2 1/2 cups of granola. Most granola recipes I’ve encountered require us to be intently interested in granola from now until mid-September, and considering the bag of potato chips I’m already eyeing… I just can’t make commitments like that.
I present you with, some very good granola, not a ton.
Oats to start. The old-fashioned sort, with a sprinkling of brown sugar, cinnamon, nutmeg, and salt.
Sweetener and fat. Pure maple syrup and melted coconut oil to moisten all of the oats.
It’s just too easy.
Spread on a parchment lined baking sheet to toast in the oven where the oats will crisp and the sugars will caramelize.
After the oats are toasted halfway, the toppings are added. Coconut and cocoa nibs will burn more quickly than the oats will toast. Layers of toasting, the most complicated part of this granola recipe.
Get thee some yogurt and a spoon. It’s breakfast and snacking granola, just enough until you’re like eehhh…. no more granola please. And then it’s done!
Add what you will. I like coconut flakes, sliced almonds, and cocoa nibs. Dried cherries and pistachios would be delicious. Toss in chocolate chunks. Make it as fruit and nut filled as you’d like!
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Small-Batch Granola with almond, coconut, and cocoa nibs
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 2 1x
Ingredients
- 1 1/2 cups old-fashioned oats
- 2 tablespoons lightly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 3 tablespoons pure maple syrup
- 2 1/2 tablespoons coconut oil, melted
- 1/2 teaspoon pure vanilla extract
- 1/3 cup raw sliced almonds
- 1/3 cup unsweetened flaked coconut
- 3 tablespoons cocoa nibs
Instructions
- Place a rack in the center of the oven and preheat oven to 350 degrees F. Line a small rimmed baking sheet with parchment paper and set aside.
- In a medium bowl, toss together oats, brown sugar, cinnamon, nutmeg, and salt.
- In a small bowl, whisk together maple syrup, coconut oil, and vanilla extract. Add the wet ingredients all at once to the dry ingredients and toss until all of the oat mixture is coated in moisture.
- Spread in an even layer on the prepared baking pan and bake for 10 minutes. Remove from the oven, toss in the almonds, and bake for another 10 minutes. Remove from the oven and toss in the coconut flakes and cocoa nibs and bake for until 10 minutes until everything is golden brown.
- Remove from the oven and allow to cool completely before storing or serving. Serve with vanilla yogurt. Store in an airtight container at room temperature.
50 Responses
Dude! I made almost this exact recipe on Saturday. I threw mine in a bowl with some ricotta because it’s ricotta, and topped it with dried cherries and shaved chocolate. Great minds! But I made 2x as much because as where you eye chips, I eye…the rest of the granola.
Egg white will make the granola shiny before you bake!
great tip!
This looks Amazing !
Cant wait to try this
Thank you for sharing
I love you ma’am, you know my heart. Swimming in some kitchen concoction long after it’s lost it’s charm has been a steady problem of mine since I started living alone. I appreciate you and your brain.
This looks too good to be true – going to be trying this recipe for sure! Great photos – makes it look so tasty! :)
YUM! I have made many variations of granola, and not only does this one look delicious, but I love that the ingredients list is short and consists of items that I have in my pantry! Definitely making this. Thanks for sharing!
I’ve never made granola, but this seems totally doable! I can’t wait to try it after my Whole30!
Laura
https://laurelandfern.com/
Awesome! I made granola to give as Christmas gifts last year, always fun to find new recipes! And this is gluten-free as well. Thanks for sharing!
-sara
https://almostpaleokitchen.blogspot.com/
I recently started making my own granola and I don’t think I’ll ever go back!! Bookmarking!
Another option to lighten things up a bit is to use tahini mixed with apple sauce to soften the granola. Cuts a few calories and gives a great taste.
great suggestion!
I have never understood why most granola recipes produce enough granola to feed a family of five for a year. Not only is this perplexing because I too am more often tempted by the siren song of potato chips than the quiet whispers of granola, but because I don’t have four other people to help me endlessly rotate a million trays out of the oven or eat the results, and my cat, quite frankly, isn’t interested in helping in either of those capacities. I may have to make this appropriately-sized batch to liven up my morning yogurt routine.
Ha! In our home a village-sized batch lasts us approximately 3 days. The sharer of my kitchen and love of my life takes it upon himself to eat his way through a bucketful whenever the whim strikes…breakfast (ok that makes sense), snack, dessert…
This recipe looks just perfect for a me-sized amount that I can hide easily in a jar in the cupboard he never thinks to look in. Thanks Joy!
Ooh, I love it! We could never go through enough granola to justify one of those huge batches.
I just evangelized with this granola in my office. Everyone agrees, it is amazing.
It’s. Delicious and easy to make used butter as didn’t. Have coconut oil. Oops forgot the vanilla…. Been eating by the handful !
Finally I found this recipie , its great as I m baking for me myself n i , don’t have to worry on how to get those proportion right. Thanks so much :-)
Can i ask, normally the addition if any other nuts, or berries fruits is added in only at steps 4?.Not at the initial oats toasting start right ?
Cheers, Sindy
that’s right!
I have been look for a new granola recipe to mix up my weekend baking routine. This looks perfect!
I’ve never made homemade granola, and this came out beautifully! I followed the recipe with the addition of some almond extract. The house smells wonderful :) Elevating my breakfast yogurts this week with this gem!
Hi Joy! Thanks for another fabulous recipe :) I used 2 tbsp of maple instead of 3 just because I don’t have much of a sweet tooth and although it didn’t clump together as well it tasted delicious!
If you were to add dried fruit, when would you mix it in? Iโm thinking either at the last round (with coconut) or at the very end after itโs done baking. Not sure?!
Can I replace the maple syrup with honey? Love using coconut oil instead of butter!!
Iโve made this recipe countless times and just love it. Usually I double it. A very forgiving recipe, and you can tweak the amount of sugar/add ins as you like. Just make sure to follow steps of adding nuts at end or they will get over toasted! Thanks Joy <3