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!
PrintSmall-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.
Considering The Radish
There are foods that I want to make more than I want to eat, and sometimes granola is one of those foods. I love this.
Jeannette
Thanks for this. Because seriously, who can eat a crap ton of granola (gran-you-la, as i like to jokingly pronounce it) before it gets all… weird? you know what i’m talking about. this is perfect.
Maria
I have the opposite problem with granola… If I bake a large batch I’m likely to eat it at an alarming rate until it’s gone. So either way this recipe is useful : )
Katelyn
I just made this and it turned out great! I ALWAYS have way too much granola when I make a full recipe so this was the perfect size for me. I didn’t have coco nibs so I substituted chopped dried apples (which I added after the granola came out of the oven). Delicious! I would also add, make sure you watch the granola towards the end, as it is very easy for it to burn.
Katrina @ Warm Vanilla Sugar
Good granola is the best. I love this simple version!
Theresa M.
Cocoa nibs in granola! Genius!
Kekawaka
Why did I never think of it? I grew up in a large family where we made granola by the 5-gallon bucketful. Now I live alone, and the last time I made my old standby recipe it actually went rancid before I could finish eating it. Since then, I’ve been depriving myself of the pleasure of homemade granola. It just never occurred to me to make it a really small batch. Brilliant!
Laura
Why does every other recipe for granola yield 7+ cups? I always have to scale down. This is perfect! Thank you!
mormormedstiletter.dk
So nice, thanks!
Lori
I love the idea of small batch. Looks delicious!
MB@Bourbon and Brown Sugar
Love it! I have a huge jar of honey hazelnut granola (yield – 9 cups) in my pantry that I threw together a couple weeks ago, and though it’s delicious, we’ve sorta fallen out of the granola mood. Inspired idea to make it in smaller batches :)
Yara Miora
Oh this sounds super delicious and easy!
Love,
Yara
http://www.thetwentiesguide.com
EM PRENTISS
Is there a recipe for a granola without oats?
cheeseandchinese
I love making my own granola, it’s just so much better than anything storebought!
Rena
My loves belongs in general to granola and what you share here is to 100 % my taste! Thanks for that and have a happy day.
xx from Bavaria/Germany, Rena
http://www.dressedwithsoul.com