This homemade granola recipe is perfect for anyone who loves a crunchy, satisfying snack that’s also nutritious. It’s naturally sweetened, easy to adapt to different dietary needs, and can be stored for weeks. Whether you prefer it as a breakfast cereal, topping for smoothie bowls, or a quick snack on the go, it’s a pantry staple that’s easy to make and even easier to love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Old-fashioned rolled oats
Nuts (such as almonds, walnuts, or pecans)
Seeds (like sunflower or pumpkin seeds)
Honey or maple syrup
Coconut oil or another neutral oil
Vanilla extract
Salt
Optional: shredded coconut, dried fruits, chocolate chips, or spices like cinnamon
Directions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large bowl, combine oats, chopped nuts, seeds, salt, and any spices you’re using.
In a small saucepan over low heat, warm the coconut oil and honey (or maple syrup) until melted. Remove from heat and stir in vanilla extract.
Pour the wet mixture over the dry ingredients and stir until evenly coated.
Spread the mixture in an even layer on the prepared baking sheet.
Bake for 20–30 minutes, stirring halfway through to ensure even browning.
Remove from the oven when golden and fragrant. Let it cool completely to allow it to crisp up.
Once cooled, stir in any dried fruit or chocolate chips if desired.
Store in an airtight container.
Servings and timing
This recipe makes about 6–8 servings. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
Nut-Free: Use only seeds and skip nuts entirely.
Low-Sugar: Reduce the amount of honey or syrup or replace with mashed banana.
Gluten-Free: Use certified gluten-free oats.
Spiced Granola: Add cinnamon, nutmeg, or ginger for warmth.
Tropical Twist: Add dried pineapple, mango, and coconut flakes.
Chocolate Lovers: Stir in mini chocolate chips after baking and cooling.
Storage/Reheating
Store the granola in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in a zip-top bag for up to 2 months. No reheating is needed, but you can briefly toast it in the oven at 300°F for 5 minutes if you want to restore crunch.
FAQs
What kind of oats should I use for granola?
Old-fashioned rolled oats are best because they hold their shape and texture during baking.
Can I make this granola without oil?
Yes, you can substitute the oil with unsweetened applesauce or mashed banana for a lower-fat version, though the texture may be softer.
Is homemade granola healthier than store-bought?
Yes, it typically contains less sugar and no preservatives, and you can control all the ingredients.
Can I use steel-cut oats?
No, steel-cut oats are too hard and won’t bake properly in this recipe.
How do I keep granola crunchy?
Let it cool completely before storing, and make sure to store it in an airtight container.
Can I use agave instead of honey or maple syrup?
Yes, agave syrup can be used as a sweetener substitute.
Why did my granola turn out soggy?
It may not have baked long enough or cooled completely before being stored.
Can I add fresh fruit?
Fresh fruit will reduce the shelf life and make the granola soggy, so it’s best added when serving.
Can I double the recipe?
Yes, just make sure to use two baking sheets or bake in batches to ensure even cooking.
Is this recipe vegan?
If you use maple syrup instead of honey, this granola is vegan-friendly.
Conclusion
Homemade granola is a simple and satisfying way to start your day or fuel your afternoon. With its crunchy texture, sweet and nutty flavor, and endless customization options, it’s a recipe worth making again and again. Once you try it, store-bought granola won’t stand a chance.
Homemade granola is a wholesome, crunchy, and customizable snack or breakfast made with oats, nuts, seeds, and natural sweeteners, baked to golden perfection.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:6–8 servings
Category:Breakfast, Snack
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
3 cups old-fashioned rolled oats
1 cup mixed nuts (such as almonds, walnuts, or pecans), chopped
1/2 cup seeds (sunflower or pumpkin seeds)
1/3 cup honey or maple syrup
1/4 cup coconut oil or neutral oil
1 tsp vanilla extract
1/2 tsp salt
Optional: 1/2 cup shredded coconut
Optional: 1/2 cup dried fruits
Optional: 1/4 cup chocolate chips
Optional: 1 tsp cinnamon or other spices
Instructions
Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large bowl, mix oats, chopped nuts, seeds, salt, and optional spices.
In a small saucepan over low heat, melt the coconut oil and honey or maple syrup. Remove from heat and stir in vanilla extract.
Pour the wet mixture over the dry ingredients and stir until well coated.
Spread the granola evenly on the prepared baking sheet.
Bake for 20–30 minutes, stirring halfway through for even browning.
Remove from oven when golden and fragrant. Let cool completely to crisp.
Stir in any dried fruits or chocolate chips if using.
Store in an airtight container at room temperature.
Notes
Use certified gluten-free oats for a gluten-free version.Substitute oil with applesauce or mashed banana for a lower-fat option.Let granola cool completely before storing to maintain crunch.Add chocolate chips only after cooling to avoid melting.Customize with your favorite mix-ins like coconut, spices, or dried fruits.
