December 26, 2020 | By Jeremy Scheck | 3 Comments
Homemade granola is super easy to make, and it’s cheaper than store bought. This recipe happens to be vegan (if you use maple syrup) and gluten-free (if you are gluten-intolerant make sure that your oats aren’t cross contaminated).
Feel free to switch up the spices, types of nuts and seasonings.
If you like it more clumpy, don’t spread it out as much.
- 2 cups rolled oats
- 2 large handfuls nuts of your choice
- 1 big scoop of seeds such as chia, flax, or sunflower
- Seasonings such as cinnamon, salt, cloves
- 3 tablespoons coconut oil or avocado oil
- 4 tablespoons maple syrup or honey
- Handful of dried fruit (if desired), I like dry blueberries
- Combine everything together, bake at 300° F on a lined sheet pan for about 1 hour (or until crunchy and deeply golden-brown). I stir it every 15 mins or so. ⠀
- After letting it cool, add dried fruit (if desired!). I used dried blueberries.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
I made this granola quite a few times and I love it! It’s seriously so easy to make. I think my oven runs a little hot because I always have to pull it out before an hour or else the nuts burn. I just love how versatile this recipe is. You can put just about anything in it.
Love this recipe! Super fast to make, and so versatile!
You are simply amazing and I haven’t stopped telling every friend I talk to (which are many because it’s New Years day) about you!! I already made the crispy roast potatoes as part of my New Year’s Eve dinner. My husband and I love them. Next I will try the spicy rigatoni with vodka sauce! Of course, the granola, red velvet cake and the granola will follow soon after. I have been cooking for years and with COVID, I make more meals than ever before. You deserve every success. Keep up the great work!!