Homemade And Crunchy Steel Cut Oats Granola
Elevate your breakfast experience with this homemade steel-cut oats granola. It's also the perfect blend of crunch that makes a delightful topping for yogurt, desserts, or a satisfying on-the-go snack.
Servings: 9 Servings (2 ⅓ cups
Calories: 268kcal
Equipment
Ingredients
- 4 tablespoons solid coconut oil (65 grams)
- 2 cups (gluten-free) steel-cut oats (380 grams)
- ⅓ cup whole raw almonds (58 grams)
- ½ cup maple syrup (160 grams)
Instructions
- Melt the coconut butter in a large skillet over medium heat.4 tablespoons solid coconut oil (65 grams)
- Stir the oats and the almonds into the melted coconut butter until well combined.2 cups (gluten-free) steel-cut oats (380 grams), ⅓ cup whole raw almonds (58 grams)
- Pour over the maple syrup and stir again until everything is well combined.½ cup maple syrup (160 grams)
- With a wooden spoon or spatula, press and spread the granola mixture into a single layer, covering the whole surface of the pan so everything can brown and toast evenly.
- Let the mixture come to a simmer
- Stir occasionally to avoid the oats from burning, but after every time you stir, flatten the oats again over the entire surface of the skillet so they can continue to brown evenly.
- Toast for 10 minutes or until the oats and almonds are golden brown and smell toasty.
- Remove the pan from heat and allow the oat and almond mixture to cool.
- Once completely cooled, break up the mixture with a wooden spoon or hands, creating the size of clumps that you prefer.
Notes
Expert Tips
- Make sure all almonds and oats are fully coated with the melted coconut oil and maple syrup before pressing them into the pan for the crunchiest, sweetest results.
- Stir only occasionally to prevent the oats from burning. Always spread the granola mixture back into a single layer in the pan so it can toast and brown evenly.
- Once cooled, you can break up the toasted steel-cut oats granola into large clusters—these can be handheld treats that make it easier to snack on the go.
- Allow the granola to cool completely, as it will still develop its lovely crunchy texture.
Variations
- Instead of maple syrup, use brown rice syrup or honey as a liquid sweetener.
- You can swap the coconut oil out for avocado oil.
- Sprinkle a little salt into the mixture to bring out the sweet flavors.
- You can add dried fruit or even coconut flakes to the mix.
- Play around with pumpkin seeds, sesame seeds, or your favorite nuts instead of almonds.
- And if you want a little added sweetness, toss some dark chocolate chips into the broken pieces after they cool.
Storage
Once cooled, it's best to seal this granola in an airtight container to keep it fresh. Simply store at room temperature to maintain its crunchy texture.Can I make steel-cut oats granola in the oven?
- Yes. Use this method to make a large batch for the week or weeks ahead—double the ingredients.
- Mix the oats and almonds with the melted coconut oil and maple syrup in a large bowl until well combined.
- Then, press the granola mixture evenly over a sheet pan lined with parchment paper.
- Bake in a preheated oven temperature of 350 for about 30 minutes.
- Check around 20 minutes, stir mixture, then evenly press into a single layer again and continue to bake for about 10 minutes or until golden brown and crunchy.
- Remove the baking sheet from the oven and completely cool before breaking it up into large clusters.
Nutrition
Calories: 268kcal | Carbohydrates: 37g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 2mg | Potassium: 79mg | Fiber: 5g | Sugar: 11g | Vitamin A: 0.1IU | Calcium: 52mg | Iron: 2mg
