Homemade Granola Recipe
There’s something incredibly satisfying about making your own granola—especially when it turns out golden, crunchy, and packed with wholesome ingredients.
This homemade granola recipe is naturally sweetened with honey or maple syrup, studded with dried fruit, and full of perfectly toasted oats and nuts. It’s a wonderfully customizable staple for breakfasts, snacks, and beyond.
Ingredients
3 cups old-fashioned rolled oats
1 cup chopped nuts (almonds, pecans, walnuts, or a mix)
½ cup unsweetened shredded coconut (optional)
½ cup honey or pure maple syrup
⅓ cup melted coconut oil or neutral oil
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup dried fruit (raisins, cranberries, chopped apricots, etc.)
Instructions
1. Preheat the oven
Set your oven to 325°F (160°C). Line a large baking sheet with parchment paper to ensure even cooking and easy cleanup.
2. Mix the dry ingredients
In a large mixing bowl, combine the oats, chopped nuts, shredded coconut (if using), cinnamon, and salt. Stir well to distribute everything evenly.
3. Add wet ingredients
Pour in the melted coconut oil, honey or maple syrup, and vanilla extract. Stir thoroughly, making sure all of the dry ingredients are evenly coated and slightly sticky.
4. Spread and bake
Transfer the mixture to the prepared baking sheet. Spread it out into an even layer and gently press it down with a spatula. This helps create those delicious granola clusters.
Bake for 20 minutes, then stir the granola gently and press down again. Bake for another 15–20 minutes until golden brown.
5. Cool and finish
Once out of the oven, let the granola cool completely on the baking sheet. It will continue to crisp as it cools. Stir in your dried fruit after cooling to prevent it from becoming too hard or burnt in the oven.
6. Store
Transfer cooled granola to an airtight container or jar. It keeps well at room temperature for up to 2 weeks and can be frozen for longer storage.
Cooking Tips
For extra clumps, don’t stir the granola too much while baking and press it down firmly before baking and again halfway through.
Don’t add the dried fruit until the granola has cooled—baking it can cause it to dry out too much or burn.
Use parchment paper for easy transfer and cleanup.
Swap ingredients easily: try different nuts (cashews, pistachios), seeds (chia, flax), or spices (nutmeg, cardamom).
If using sweetened coconut or already roasted nuts, reduce the bake time slightly to prevent burning.
Serving Suggestions
Sprinkle over Greek yogurt with a drizzle of honey and fresh berries
Serve with milk or a dairy-free alternative as a cereal
Use as a crunchy topping for smoothie bowls or chia pudding
Mix with chocolate chips or banana chips for a DIY trail mix
Package in small jars or bags as homemade gifts or party favors
This homemade granola is a crunchy, wholesome treat that’s endlessly adaptable and far better than anything store-bought. It’s a pantry staple that brings joy to breakfast, snacks, and even dessert.
