James Caleb Jackson invented granola in 1863 as bran nuggets called 'Granula'—this version swaps austerity for condensed milk and chocolate chunks.
Granola
Get ready to fall in love with the ultimate granola that’s all about those satisfying, hearty clusters! Packed with wholesome oats, crunchy nuts, and a hint of sweet maple syrup, this recipe brings together the perfect balance of flavors and textures. Whether you sprinkle it over yogurt or munch on it straight from the jar, it’s the granola you won’t want to live without!
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 200 gr de lait concentré sucré (7.06 oz)optionalyou can use less but you might not get as big granola pieces
🫙Pantry Staples(4)
- 100g de chocolat concassé (3.53 oz)to add after baking and cooling the granola
- 50g de farine (0.4 cup)
- 2 c à s d’huile neutre (30 ml)
- 100g de noix au choix + graine de tournesol, de courge,... (3.53 oz)
🧂Spices & Seasonings(1)
- Une pincée de sel
📦Other(1)
- 200 gr de flocons d’avoine (7.06 oz)
👨🍳 Instructions
- 1
Chop the nuts. Mix them with the oat flakes and flour.
- 2
Add the sweetened condensed milk, oil, and a pinch of salt. Mix thoroughly (using your hands is more effective!).
- 3
Spread on a baking sheet lined with parchment paper. These proportions are suitable for one baking sheet.
- 4
Bake in the oven at 150° C. After 20 minutes, stir gently. Continue baking for another 20 minutes until the granola is crispy.
💡 Pro Tips
- ✓Bake at 150°C (302°F) rather than a hotter oven because the sugars in sweetened condensed milk caramelize slowly at this range, allowing moisture to evaporate evenly without scorching the exterior before the center dries out.temperature150°C / 302°F
- ✓Spread the mixture in a single, thin layer no more than 1-1.5 cm thick so hot air can circulate around the clusters; a thicker pile traps steam and results in soggy, unevenly baked granola.technique1-1.5 cm thickness
- ✓Mix the oil and condensed milk into the dry ingredients by hand rather than with a spoon because body heat and direct pressure help the fat coat every oat flake evenly, which is key for uniform browning and crunch.technique
- ✓Stir gently at the 20-minute mark to rotate the edges (which cook faster due to direct oven wall exposure) toward the center, preventing a 15-20% variance in doneness across the tray.timing20 minutes
- ✓Let the granola cool completely on the tray for at least 15 minutes before breaking it into clusters, since the sugars are still molten at oven temperature and only solidify into a crisp structure as they drop below roughly 40°C.timing15 minutes, below 40°C
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
Share this recipe
James Caleb Jackson invented granola in 1863 as bran nuggets called 'Granula'—this version swaps austerity for condensed milk and chocolate chunks.
Granola
Get ready to fall in love with the ultimate granola that’s all about those satisfying, hearty clusters! Packed with wholesome oats, crunchy nuts, and a hint of sweet maple syrup, this recipe brings together the perfect balance of flavors and textures. Whether you sprinkle it over yogurt or munch on it straight from the jar, it’s the granola you won’t want to live without!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 200 gr de lait concentré sucré (7.06 oz)optionalyou can use less but you might not get as big granola pieces
🫙Pantry Staples(4)
- 100g de chocolat concassé (3.53 oz)to add after baking and cooling the granola
- 50g de farine (0.4 cup)
- 2 c à s d’huile neutre (30 ml)
- 100g de noix au choix + graine de tournesol, de courge,... (3.53 oz)
🧂Spices & Seasonings(1)
- Une pincée de sel
📦Other(1)
- 200 gr de flocons d’avoine (7.06 oz)
👨🍳 Instructions
- 1
Chop the nuts. Mix them with the oat flakes and flour.
- 2
Add the sweetened condensed milk, oil, and a pinch of salt. Mix thoroughly (using your hands is more effective!).
- 3
Spread on a baking sheet lined with parchment paper. These proportions are suitable for one baking sheet.
- 4
Bake in the oven at 150° C. After 20 minutes, stir gently. Continue baking for another 20 minutes until the granola is crispy.
💡 Pro Tips
- ✓Bake at 150°C (302°F) rather than a hotter oven because the sugars in sweetened condensed milk caramelize slowly at this range, allowing moisture to evaporate evenly without scorching the exterior before the center dries out.temperature150°C / 302°F
- ✓Spread the mixture in a single, thin layer no more than 1-1.5 cm thick so hot air can circulate around the clusters; a thicker pile traps steam and results in soggy, unevenly baked granola.technique1-1.5 cm thickness
- ✓Mix the oil and condensed milk into the dry ingredients by hand rather than with a spoon because body heat and direct pressure help the fat coat every oat flake evenly, which is key for uniform browning and crunch.technique
- ✓Stir gently at the 20-minute mark to rotate the edges (which cook faster due to direct oven wall exposure) toward the center, preventing a 15-20% variance in doneness across the tray.timing20 minutes
- ✓Let the granola cool completely on the tray for at least 15 minutes before breaking it into clusters, since the sugars are still molten at oven temperature and only solidify into a crisp structure as they drop below roughly 40°C.timing15 minutes, below 40°C