Homemade granola Recipe

Learn how to make Homemade granola Recipe the easy way! Plus I have a lot of ideas on how to customize this recipe to make it just the way you like it. If you want some chocolate in your life {Yes, please!} try Chocolate Granola. yum! NOW, LET’S check the cooktophia recipes

Homemade granola in a baking sheet

Homemade Granola | A healthy breakfast or snack

I love homemade granola. Believe it or not, this is one of the first recipes I posted on my blog in 2010 when I only had Brooke (she had one!) And it’s based on a recipe from my mom who grew up eating it. Filled with the basics, yet very tasty and delicious. I love making a batch of this on hand for breakfast, crunchy additions to yogurt, parfaits, chopped fresh fruit, or even tossing them into biscuit or pancake mixes for a different kind of crunch. While this is a simple tutorial on how to make your own delicious homemade granola, be sure to scroll down to the section on how to make it to your liking. Recipe increments remain the same, no matter what oats, nuts, and seeds you use. And yes, dried fruit can be added as well. I’ll show you how. Keep reading, friends!

Shredded coconut on top of all the other ingredients in a baking tray

The basic ingredients of granola

As I mentioned, this is the bare bones, basic recipe for granola. It’s the regular (but delicious!) I actually prefer simple granola without all the bells and whistles and I use this recipe all the time. Here’s what you’ll need:

  • Oatmeal flakes Old-fashioned oats keep their shape while baking.
  • Unsweetened shredded coconut Light roasting in the oven.
  • Almond slices – The nut you chose to use in this batch. Cashews, peanuts, and pecans work great, too.
  • canola oil – Helps give granola that crunchy and golden color
  • Real honey or maple syrup Natural sweeteners. Either option will work fine.
  • Brown sugar envelope – To help sweeten and aid in forming those clusters as granola bakes
  • cinnamon – A delicious warm traditional spice in this!
  • Vanilla extract – for flavor.
  • salt Balances and brings all the flavors together. Don’t forget the salt!
homemade granola

How to Make Granola in 3 Easy Steps

There are two main parts to making really good homemade granola: Dry ingredients like oats, nuts, seeds, and wet ingredients/an oiled maple syrup mixture poured over the dry ingredients gives it full flavor and helps turn it into granola. Basically, you can toast the dry ingredients, stir in the water and bake until toasted, crunchy and golden brown. There are obviously more details that I’ll explain in the recipe card and directions below, but certainly nothing to be intimidating. There is nothing difficult about making your own granola, you only need a little time. Here’s how to make it:

Step 1: Oatmeal toast + prepare the maple syrup and oil mixture

Heat the oven to 300 degrees. Place Oats and almonds And the coconut (Optional) On two large sheets, half a sheet of paper with raised sides and spread out to create an even layer. I covered the pans with parchment paper for easy cleaning, but this is optional. Toast until fragrant. Depending on your franc, the duration can range from 8 to 15 minutes. Reduce the oven temperature to 250 degrees.

While roasting oats, in a large liquid measuring cup, stir together Oil, honey, brown sugar, cinnamon, vanilla and salt. The Brown sugar will not dissolve completely that’s good.

A note about roasting coconut

I chose to roast the oats, almonds, and coconut together over two plates before tossing in the oil and maple syrup mixture and completing the baking process. I’m not sure I’ll suggest roasting coconut with oats for this first step of the recipe, especially if you use sweetened and dried coconut. It can burn easily. If you’re using larger, unsweetened chunks of coconut (like the ones from Bob’s Red Mill), these will work well with your oats and nuts. But, if you’re using the sweetened dried version, I’ll add it with the oil and maple syrup mixture to make sure it doesn’t burn.

Roasted coconut on top of other granola ingredients

Step 2: Pour the maple syrup and oil mixture over both granola trays

Once the oats are toasted to your liking, pour the maple syrup and oil mixture over the two pans evenly. Stir until all ingredients are well covered. It is distributed in one layer for both pots and returned to the oven. Bake, stirring occasionally. I like to stir the pans every 10 minutes or so until they are a dark golden color and clumps begin to form. 30-40 minutes. Again, every oven is different, so keep an eye on that.

Step 3: Cool it down completely and store it

Remove granola from oven and cool completely on plate trays before transferring to airtight containers.

Why use multi-leaf pans?

Although I made this entire recipe using one tray, I wouldn’t recommend it. We want all the ingredients to be roasted, toasted and baked evenly. If it all clumps together, it will be hard to get crunchy and golden because most granola won’t touch the bottom or sides of the pan. Think about it when roasting vegetables. If you overload the pan, the vegetables will be steaming instead of roasting. It’s the same thought process that would happen with this granola recipe. That’s why I suggest splitting these ingredients between two plates (so, three cups per bowl) so make sure everything bakes evenly and as quickly as possible.

Granola finished on a baking sheet

Granola Variations | Make it your own!

Here’s the beauty of making your own granola – anything goes and you can delete and add whatever you like! Dried fruits, nuts, seeds, you name it. Everything is good and all combinations I have tried are delicious.

Nuts + seeds

My recipe calls for 6 cups total oats, nuts and seeds. As long as you get 6 cups in total, you can mix and match whatever you like. I suggest keeping at least half of that for rolled oats (minimum 3 cups). I like to add sesame seeds and sunflower seeds because that’s what my mom used to add. Adds great flavor! A little goes a long way, especially when it comes to seeds.

  • Sesame seeds, sunflower seeds, hemp seeds, flax seeds, chia seeds
  • pepitas (green pumpkin seeds)
  • Cashew, Pecan, Macadamia, Peanut

Spices / extracts

Instead of using cinnamon (or in addition to using cinnamon), you can add great flavor and warmth to your granola by adding some of these spices or other extracts. Orange-Almond is one of my favorites.

  • Nutmeg
  • pink
  • Ginger
  • Pumpkin pie or apple pie seasoning (both are simple spice mixes of the spices mentioned above)
  • Ground star anise
  • Cardamom
  • Lemon / orange extract or zest
  • Almond extract

dried fruit

Adding some sweet and pressed dried fruits can turn your regular gin granola recipe into something truly special. I recommend adding a maximum of 1-2 cups to your ready-made homemade granola after it has cooled completely, then store it in airtight containers. You can always store dried fruit and granola separately and add a small handful of raisins or raisins when you are ready to eat.

  • raisin
  • Crescens
  • Dried pineapple
  • Dried mango
  • Dried apples
  • Banana chips

homemade granola Tips + Tricks

  • This granola recipe completely needs to be refrigerated on a baking sheet completely to keep it crunchy. Do not put warm granola in an airtight container!
  • The dried fruit doesn’t need to be roasted, so add that once the granola has cooled completely.
  • Feel free to substitute 2 cups of coconut and almonds for other nuts, seeds, and dried fruits! Make it what you want to enjoy it. (Details on how to do this are above.)
  • The nutritional information depends on what you add to the granola mixture. The nutritional information below on the recipe card is for my base recipe as stated.

Granola storage

Once the granola has cooled completely, put it in airtight containers. It should be kept at room temperature and should last for up to 6 weeks.

Freezing Instructions

Granola can also be stored in the freezer. Place in a freezer-safe bag or airtight glass container, and squeeze the air out of the bag before sealing. If stored properly, it will stay fresh in the freezer for 3-5 months.


Calories: 332Calories | Carbohydrates: 33G | protein: 8G | Fat: 20G | Saturated fat: 5G | Unsaturated fats: 1G | sodium: 5Mg | Potassium: 256Mg | the basic: 6G | sugar: 9G | Vitamin A: 2IU | Vitamin C: 1Mg | Calcium: 65Mg | iron: 2Mg

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