Rolled Oats Granola Recipe
Rolled oats hold their shape and stay chewy-crisp instead of turning to dust the way quick oats do, and spreading the mixture in a thin, undisturbed layer on the pan is what actually produces big clusters instead of loose crumbs.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Servings
- 10
Ingredients
- 4 cups old-fashioned rolled oats
- 1 cup raw almonds, roughly chopped
- 1/2 cup honey
- 1/3 cup neutral oil (canola or melted coconut oil)
- 1 tsp ground cinnamon
- 1/2 tsp fine salt
- 1 tsp vanilla extract
- 3/4 cup dried cranberries or raisins
Nutrition per serving
- Calories
- 176
- Protein
- 5g
- Carbs
- 21g
- Fat
- 9g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper.
- 2In a large bowl, whisk together the honey, oil, cinnamon, salt, and vanilla until the honey is fully dissolved into the oil.
- 3Add the rolled oats and chopped almonds to the bowl and stir until every oat flake is coated in the honey-oil mixture.
- 4Spread the mixture onto the prepared sheet pan in one even, compact layer, pressing it down firmly with the back of a spatula.
- 5Bake for 35-40 minutes, rotating the pan once halfway through, until the granola is deep golden brown at the edges.
- 6Remove from the oven and let the granola cool completely on the pan without stirring, at least 30 minutes, before breaking it into clusters.
- 7Stir in the dried cranberries or raisins once the granola is fully cool, then transfer to an airtight container.
Tips & variations
- Old-fashioned rolled oats give the best texture here; quick oats absorb liquid too fast and bake up soft, and steel-cut oats stay too hard even after 40 minutes.
- Swap the almonds for pecans, walnuts, or pepitas, or use a mix, keeping the total nut volume the same.
- For extra-large clusters, press the mixture down twice, once before baking and again after the first 20 minutes in the oven.
- Add dried fruit only after baking; baking it alongside the oats turns it hard and leathery.
Storage & reheating
Store cooled granola in an airtight container at room temperature for up to 2 weeks. It doesn't need reheating; if it softens from humidity, spread it back on a sheet pan and bake at 300°F (150°C) for 5-8 minutes to re-crisp, then cool completely before storing again.
Tips from the Tulo kitchen
- Measure the oil before the honey in the same measuring cup; the residual oil coating keeps the honey from sticking to the sides.
- A truly undisturbed bake, no stirring at all during cooking, is what separates clumpy, clustered granola from loose, crumbly granola.
FAQ
Can I use quick oats instead of rolled oats for granola?
Quick oats are cut thinner and absorb the honey mixture faster, so they bake up softer and don't hold clusters as well. Old-fashioned rolled oats are the standard choice for granola texture.
Why did my granola turn out soft instead of crunchy?
Granola continues to crisp as it cools; if it's stirred or bagged while still warm, trapped steam softens it. Let it cool fully and undisturbed on the pan before handling.
How do I get big clusters instead of loose granola?
Press the mixture into a firm, compact layer before baking rather than spreading it loosely, and don't stir it while it bakes or cools. Both stirring steps break up the clusters that form as the honey sets.
Is granola made with rolled oats gluten-free?
Oats themselves don't contain gluten, but they're often processed alongside wheat. Use oats labeled certified gluten-free if that matters for your diet.