How to make homemade evaporated milk easily and without additives
01/10/2025
Learn how to prepare homemade evaporated milk, creamy and stable, without additives and perfect for desserts and soups, with tips on how not to cut it.
Homemade Granola vs. Store-Bought: A Crunchy Evolution from 1863 to Your Kitchen
Wondering if homemade granola is worth the effort compared to store-bought? Let’s dig into its story and the science behind it!
Did you know that the granola we know and love today actually started back in 1863?
Dr. James Caleb Jackson originally named his creation “granula,” but after some legal back-and-forth with Kellogg’s, it eventually became known as “granola.” It wasn’t the sweet, crunchy treat we think of today. Back then, the recipe was a bit different, more like a dry, crumbly mix. The granola as we know it really took shape during the health food movement of the 1960s, with rolled oats, nuts, and natural sweeteners making it deliciously snackable.
These days, oats are the star of the show. Oats have been around for thousands of years—there’s even evidence of their existence in Egypt around 2000 B.C but they only became widely cultivated after the Romans introduced them to Britain.
From Sticky to Crunchy
The Science Behind It:
Oats contain beta-glucan, a type of soluble fiber, which forms a gel-like consistency when mixed with water. This makes it great not just for your gut but also for sticking together in those delicious clusters. Once these clusters are baked, they become deliciously crunchy. And because I love science, I’ve added a fun experiment below to show you how oats absorb different liquids. You can try it with water, juice and milk and watch the magic happen!
If you’re as fascinated by food history as I am, check out this Food History Blog for more details. Also, if you want to explore about the origins, cultivation, and uses of oats, Britannica article is an interesting link.
Ready to make your own homemade granola?
My hypothesis is that store-bought granola is less expensive than homemade granola. Even though oat is granola’s the main ingredient and they are affordable, nuts and natural sweeteners like honey or maple syrup are (let’s face it) not exactly cheap. So, from a cost perspective, store-bought might have the advantage. But taste wise, I suspect this homemade recipe will be unbeatable. Not even my favorite granola brand (Grandma Emily if you’re curious) can compete with the flavor of fresh, customized granola made right at home.
This simple recipe is all about keeping it wholesome, customizable, and most importantly, delicious. Here’s what you need:
Crunchy Homemade Granola
Course: Snacks, BreakfastDifficulty: Easy
Servings
7
cupsPrep time
10
minutesCooking time
30
minutesIngredients
4 cups of old-fashioned rolled oats
¾ cup of pecans
¾ cup of peanuts (or any combination of your favorite nuts—cashews, almonds, walnuts—go nuts!)
½ cup of pumpkin seeds
½ cup of dried cranberries (sub in raisins, dates, figs, or apricots if that’s your jam)
¼ cup of shredded coconut (optional)
1 teaspoon salt
1 tablespoon cinnamon powder
½ cup coconut oil (no coconut oil? No worries—try grapeseed or canola oil)
¼ cup real maple syrup (or honey if you prefer)
Directions
- Preheat your oven to 180°C (around 350°F) and line a large baking sheet with parchment paper.
- For a more uniform crunch, chop up the nuts, seeds, and dried fruits into smaller pieces—or take the quick route: put them all in a Ziploc bag and smash them with a rolling pin (great for stress relief!) or chop them with a knife.
- In a large bowl, combine the oats, nuts, seeds, dried fruit, and coconut. Sprinkle with salt and cinnamon, and mix well.
- Melt the coconut oil in the microwave for 30-40 seconds until it’s fully melted.
- In a small container, mix the melted coconut oil with vanilla extract and maple syrup.
- Pour the wet mixture over the dry ingredients and mix with a spatula until everything is well-coated.
- Spread the granola evenly on the prepared baking sheet.
- Bake for 20-25 minutes until golden brown, flipping halfway to get both sides nice and crispy.
- Let the granola cool for about 30 minutes before storing it in a glass jar.
Notes
- This recipe yields around 792 grams of crunchy, nutty goodness—roughly 7 cups.
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Homemade vs. Store-Bought: Cost Breakdown
Before we dive in, let’s state again the disclaimer. I’m comparing this specific brand of granola simply because it’s what I found at my local Walmart. I don’t have any association with the brand, nor am I suggesting that Walmart always has the best deals or promotions. I chose Walmart because it’s a well-known international store, and I wanted to use a setting that many of you can relate to. It’s just practical for this comparison, not necessarily the most cost-effective option. For that reason, I’ve created a calculator at the end of this post, so you can input your own local prices and find the best cost-effective option for your situation.
Let’s break down the cost of making granola at home versus buying it from the store. Below is a quick look at the cost of each ingredient based on Walmart prices (purely for demonstration purposes). I typically buy oats, nuts, and dried fruit in bulk, which is more cost-effective, especially for families that enjoy these items as snacks, in salads, or in recipes like salsa macha! You might find better deals at bulk stores or from companies that specialize in larger quantities.
Homemade Granola Ingredient Costs
Ingredients | quantity (g/ml) | Cost | product content (g/ml) | total cost per Food quantity | Link to current price |
Rolled oats | 320 | $4.27 | 1000 | $1.37 | |
Pecans | 75 | $2.27 | 100 | $1.70 | |
Peanuts | 75 | $1.47 | 227 | $0.49 | |
Pumpkin seeds | 60 | $4.97 | 350 | $0.99 | |
Dry cranberries | 60 | $8.47 | 750 | $0.68 | |
Coconut | 30 | $2.27 | 200 | $0.34 | |
Coconut oil | 120 | $5.97 | 425 | $1.69 | |
Maple syrup | 60 | $9.47 | 540 | $1.05 | |
Salt | 5.9 | $0.97 | 1000 | $0.01 | |
Ground Cinnamon | 7.8 | $2.27 | 125 | $0.14 | |
Total quantity per portion | 792 | $42.40 | $8.45 |
*Prices are Canadian Dollars (CAD)
Total cost for this recipe = $8.45 for 792g of granola, which is about 7 cups. That breaks down to $1.07 per 100g. Not so bad, considering that 100g is roughly four servings of granola!
What Ingredients Are in Store-Bought vs. Homemade Granola?
Store-bought granola, like Kind Granola (see on Open Foods Facts), typically includes oats, sugars (such as cane sugar, corn syrup, honey, molasses, or a combination of these), oils, grains, and sometimes nuts and dried fruits. Some brands also include additional ingredients may be hard to pronounce, while not necessarily harmful, they aren’t typically required in homemade granola, which has a shorter shelf life and focuses on simpler, more straightforward ingredients.
One key aspect to consider in store-bought granola is the variety of sugars used. Many of these sugars contain fructose and/or glucose. There’s often a belief that natural sweeteners like honey are preferable to refined sugars, such as cane sugar. This perception is due to the added benefits of natural sweeteners; honey, for example, contains not only fructose (giving that sweet flavor) and glucose (which provides energy) but also trace amounts of minerals and vitamins.
Although “sugar is sugar” in terms of basic molecular structure, the source and form in which it’s consumed can affect the body differently. Fruits, for instance, provide fiber that slows digestion, leading to a more gradual release of glucose into the bloodstream and promoting better blood sugar stability. This is a stark contrast to the rapid glucose spike that can occur with processed sugars. That said, it’s best to consume any kind of sweetener in moderation, as recommended for a balanced diet, regardless of its source.
On Open Foods Facts, the specific brand of granola I reviewed received a nutrition grade of “C” and was classified as a NOVA 3 processed food (NOTE: A level-3 or NOVA 3 processed food can be less nutritious than minimally processed foods due to added sugars, fats, and preservatives). In fact, most granola brands fall between ratings of “C” and “E,” which are not particularly favorable in terms of nutrition and processing standards. Few brands score highly for both nutritional value and minimal processing. Based on this information, it seems that homemade granola may offer a healthier alternative since you can control the ingredients and the quantity, avoiding additive of processed food. For a healthy granola with low sugar, try swapping in dried fruit as a natural sweetener such date syrup for example.
The taste test!
When it comes to taste, comparing homemade granola to store-bought isn’t entirely fair! The homemade version just looks and feels fresher than the store-bought granola I picked up. Maybe some other brands could hold their own, but I’m using this one because it was the easiest to find at my local Walmart.
And, of course, I couldn’t resist bringing in my favorite taste tester: my little boy. He loves being part of these experiments, and this granola taste test was no exception!
So, what did he think? Well, he was totally into the homemade granola. The store-bought Kind Granola wasn’t bad, though—I’ll give it credit. It has a real coconut flavor that I appreciate, and it’s a bit sweeter than the homemade batch, which he noticed but didn’t mind. However, the real standout difference came down to texture. Any parent knows that kids can be picky about texture just as much (if not more) than flavor, and this homemade granola brought that perfect crunchy, nutty goodness he loves.
As for me, I’m all about those coconut notes and the touch of sweetness from maple syrup. Although, I must admit, honey will always be the household favorite.
Conclusion: Should You Buy or Make?
Let’s sum up the results,
Item | Cost | Quantity (ml) | Cost per 100ml | Price Link |
Kind Granola | $5.77 | 312 | $1.85 | |
Post Honey Bunches of Oats Granola | $5.97 | 368 | $1.62 | |
Homemade Granola | $8.61 | 792 | $1.07 | — |
Great Value Original Granola | $3.97 | 560 | $0.71 |
*Prices are Canadian Dollars (CAD)
Initially, I assumed homemade granola would be more expensive overall than store-bought options. It turns out that this was only partially true. While homemade granola does cost more than a store brand like Great Value Granola, it’s actually cheaper than some popular brands, like Kind Granola or Honey Bunches of Oats. Breaking it down, homemade granola ends up about 70% cheaper than the brand-name option, but it’s around 54% more expensive than the store brand.
So, even if you’re purely looking for the cheapest option, I’d still recommend making your own granola. The recipe I use includes two kinds of nuts, pumpkin seeds, dried fruit, maple syrup, and coconut oil because that’s what I enjoy most. However, you could easily make some ingredient swaps to lower the cost. For instance, using just one type of nut, swapping maple syrup for honey (if it’s cheaper), or using a mild vegetable oil instead of coconut oil could bring the cost down to match the store-brand price. Plus, you have full control over the ingredients, which is especially important if you have nut allergies. It’s also easier to make it a nut-free granola if you or someone in your family has allergies. Many packaged products that contain nuts only say, “may contain other nuts,” without specifying which ones.
This is a very manageable recipe with minimal steps and prep time. It’s simple, easy to customize, and I don’t even want to call it “healthy” (since it’s more of a treat), but it’s packed with minerals and vitamins from the nuts. And honestly, it’s a recipe you’d probably only make once or twice a month, so it’s not a big investment of time or resources.
Even though Great Value Granola might be the cheaper option, making homemade granola allows you to customize it to match that price while still using better-quality ingredients than the store-bought version.
Cost Calculator
To make it easier for you, I’ve added a cost calculator where you can input the ingredient quantities and prices to see how much your homemade granola costs compared to store-bought options. Try it out!
How to Use the Granola Calculator
- Enter Your Ingredients: Start by entering the amount and price of each ingredient you’re using. Got oats and nuts in bulk? Just type in the quantity and price! Ingredient prices can be set to zero if you don’t have them, but quantities are required for calculations. If you’re only using one type of nut, simply enter the same price for both nut fields to match the quantities.
- Choose Your Units: The calculator is flexible! Whether your apples are in grams or ounces, or your sweetener is in milliliters or ounces, simply select the correct unit, and the calculator will handle conversions—no need for mental math (phew!).
- Calculate and View Results: After entering all necessary information, the calculator will automatically estimate the cost.
Fun Science Experiment for Kids: Liquid Absorption in Oats
Get the kids involved in a little kitchen science! This simple experiment lets them observe and compare how different liquids (water, juice, and milk) are absorbed by oats over time. They’ll even explore why different absorption rates might occur!
Materials
- Quick oats (1 tablespoon per test)
- Liquids: water, juice, and milk (about 3 tablespoons per test)
- 3 clear cups or small bowls for each oats-liquid mixture
Experiment Steps
- Prepare the Mixtures: Place 1 tablespoon of quick oats in each of the three clear cups or bowls.
- Add the Liquids: Pour 3 tablespoons of each liquid into its respective cup with the oats. For faster results, you can warm the liquids slightly before pouring.
- Stir: Gently stir each mixture to ensure the oats are evenly soaked.
- Observe: Check each mixture at regular intervals (every 5 minutes). Watch how each liquid is absorbed over time.
Discussion Questions
- Which liquid did the oats absorb the fastest?
- Which liquid absorbed the slowest?
- How does the temperature of the liquid affect absorption? Try warming up the mixtures for 1 minute in the microwave and observe the changes.
- How does the texture of the oats change? Which liquid makes the oats mushier?
- What happens if you repeat the experiment with a different type of oat, like rolled oats?
Fun Facts
- Water is a thin liquid, so it’s generally absorbed quickly by oats.
- Juice contains sugars, making it denser than water, so it may absorb more slowly.
- Milk has fat, proteins, and sugars, which can result in an even slower absorption rate.
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