Homemade Granola

By Victoria de la Maza
Victoria de la Maza
Victoria de la Maza
Victoria de la Maza is an award-winning cookbook author, columnist, and international TV host. Passionate about great food, she combines American traditions with her European heritage to create classic-with-a-twist recipes and ideas for stylish entertaining at home.
November 17, 2021 Updated: November 17, 2021

There’s no good reason for not making homemade granola all the time—it’s so much better and healthier than the sugar-loaded options from the store.

Apple juice gives this recipe just the right sweetness, and just a touch of honey or maple syrup brings it all together into a delicious treat. It’s easy to customize, so feel free to swap out or add your favorite dried fruits, nuts, and seeds.

Granola keeps in the pantry for about 2 weeks; it also makes a great gift for friends and colleagues.

Makes 4 1/2 cups

  • 2 cups rolled oats
  • 1/2 cup pine nuts
  • 1/2 cup peeled almond slivers
  • 1/2 cup pecans, chopped
  • 1 cup apple, cherry, or pomegranate juice
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons honey or maple syrup
  • 1/2 cup golden raisins

Preheat the oven to 350 degrees F.

In a large bowl, combine the oats with the pine nuts, pecans, and almonds. In another small bowl, whisk together the juice, olive oil, and honey. Pour over the oat mixture and mix well.

Spread the mixture on a cookie sheet and bake in the oven for about 20 minutes, or until lightly browned. Use a spatula to stir the mixture, then return to the oven to continue baking until it turns mahogany brown, about 10 more minutes.

When cool enough to handle, break into smaller pieces and mix with the raisins. Transfer to a jar and cover with a lid. It will keep for about 2 weeks.

Victoria de la Maza is an award-winning cookbook author, columnist, and international TV host. Passionate about great food, she combines American traditions with her European heritage to create classic-with-a-twist recipes and ideas for stylish entertaining at home.