How long does it take to make Granola?
Bake at 160°C (320°F) for about 20 minutes, stirring every 5 minutes so it doesn't burn; at 150–160°C (300–320°F), toast 35–45 minutes and stir every 15 minutes.
35 minTotal
15 minActive time
20 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper | 12 min |
| 2 | In a large bowl, mix the oats, almonds, walnuts, cinnamon and salt | 1 min |
| 3 | Add the honey and oil and mix well | 1 min |
| 4 | Spread the mixture in an even layer on the baking sheet | — |
| 5 | Bake 20 minutes | 20 min |
| 6 | Take out of the oven and let cool completely: the granola dries out and hardens as it cools | — |
| 7 | Add the raisins and mix | 1 min |
| 8 | Store in an airtight container so the granola stays crisp | — |
How to Tell It's Done
- until everything is evenly coated
- until the granola is golden
Tips
- Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
- Dried fruit isn't baked with the granola: add it only after the granola has cooled.
- Granola that has lost its crunch after a few days turns crisp again after another short toast in the oven.
Common Mistakes
- For granola, use whole rolled oats, not ground and not instant.
- Check by the cue (until…), not just the clock: every oven bakes a little differently.
More Ways
- For 3 cups of oats: a quarter cup of oil, half a cup of honey, half a teaspoon of salt, and seeds and almonds.
- Whole rolled oats, not ground and not instant.
- Let cool completely so the granola dries out and hardens, and only then add the dried fruit; store in an airtight container.
The full recipe: Granola →
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