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Hazelnut-Honey Granola
Crispy, chewy, and deeply golden, this homemade granola easily beats anything you'll find in a cardboard box. Toasted oats, crunchy hazelnuts, and sesame seeds get tossed in a simple honey-butter glaze before baking to a rich crunch. Once it's out of the oven, you'll stir in a bright mix of tart dried cherries, sliced apricots, and golden raisins. It's a satisfying balance of sweet and nutty flavors that transforms a plain bowl of yogurt into something you'll actually look forward to eating.
Equipment
- Oven
- Baking sheet
Ingredients
- 3 cups old-fashioned oats, uncooked
- ¾ cup honey
- 4 tablespoons butter or margarine, melted
- 1½ teaspoons vanilla extract
- 1 cup hazelnuts (filberts) and/or whole natural almonds, coarsely chopped
- ½ cup toasted wheat germ
- ½ cup sesame seeds
- 1 cup dried tart cherries (4 ounces) or dark seedless raisins
- ½ cup dried apricots (3 ounces), thinly sliced
- ½ cup golden raisins
Instructions
- 1Heat the oven to 350°F. Spread the oats evenly across two rimmed baking sheets and bake for about 15 minutes, stirring twice, until they are lightly toasted. Toasting the oats first builds a deeper, nuttier base flavor.
- 2Whisk the honey, melted butter, and vanilla extract together in a large mixing bowl. Fold in the toasted oats, chopped hazelnuts, wheat germ, and sesame seeds until everything is well coated. Spread this mixture back onto the same baking sheets in an even layer.
- 3Return the pans to the oven and bake for 15 to 20 minutes, stirring every 5 minutes, until the granola turns a dark golden brown. Frequent stirring prevents the honey from burning on the edges. Remove from the oven and let the granola cool completely in the pans on wire racks. It crisps up as it cools.
- 4Pour the cooled granola into a large bowl and mix in the dried tart cherries, sliced dried apricots, and golden raisins.
Notes
- Storage: Keep the finished granola in an airtight container at room temperature for up to two weeks.
- Yield: This recipe makes about 9 cups of granola, which is roughly 18 half-cup servings.
- Swap: You can easily substitute the hazelnuts for coarsely chopped almonds, pecans, or walnuts.
- Tip: Don't add the dried fruit before baking, or it will burn and turn bitter in the oven.