Adding Homemade Granola to Your Menu:
The Game Changer You’ve Been Waiting For If you’re looking for a simple addition that can take your bakery to the next level, homemade granola is it.
Since I added it to my menu, it’s quickly become my number one selling item, with customers coming back week after week. Not only is granola easy to make and budget-friendly, but it also has fantastic profit margins.
The key to making it a success? Sampling! Offer a little taste, and you’ll see how quickly it converts first-timers into regulars. Once customers experience the flavor and freshness, they’re hooked. Whether it’s eaten with yogurt, sprinkled over fruit, or enjoyed as a snack straight from the bag, homemade granola is a crowd-pleaser that’s sure to become a best-seller. Give it a try—you might just find that this simple recipe transforms your business!
I package my granola in convenient 5 oz portions, selling them for $8 each. It’s the perfect size for a treat or a gift, and the price reflects the quality and care put into each batch. This size is easy for customers to try out, and once they do, it quickly becomes a go-to!
Cinnamon Roll Granola
Ingredients
- 1/2 a cup melted salted butter
- 1/2 a cup pure maple syrup
- 3 tbsp packed brown sugar
- 2 tsp vanilla extract
- 3 tsp cinnamon
- 4 cups old-fashioned oats
- 1 cup chopped pecans
- 1/2 cupish white chocolate chips
Instructions
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
Add melted butter, maple syrup, brown sugar, vanilla, and cinnamon to a large bowl. Whisk until sugar is dissolved and butter is well incorporated. Add the oats and pecans and stir well.
Split the batch in half and firmly pack the oat mixture onto 2 baking sheets lined with parchment paper. Make sure it is spread evenly and not too thin or it will burn and too thick it won't cook evenly, I split the batch between two cookie sheets.
Bake for 30 minutes, rotating halfway through.
Spread out the chocolate chips on the warm granola and spread with a fork. Allow it to cool for one hour before breaking up into chunks.
Notes
* If you choose to use unsalted butter add 1/2 tsp of mineral salt. I prefer Redmond Real salt. If you use iodized table salt, do and 1/8th tsp.
You're looking for a traditional crunchy texture once its cooled. You'll be able to tell if it needs to be cooked longer when you go to spread the white chocolate. There shouldn't be much movement.
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What temperature do you bake?
Hey Amy at 325°