If you’re on the hunt for a crunchy, wholesome snack or that perfect breakfast topper, this Homemade Granola Recipe is absolutely the one you want in your kitchen arsenal. I love how this granola strikes that perfect balance between sweet, nutty, and just a little toasty, making it a fan-freaking-tastic addition to yogurt, smoothie bowls, or just by the handful when you’re craving something satisfying. Stick around, because I’ll walk you through everything I’ve learned to make sure your homemade granola turns out golden and delicious every time.
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples you probably already have on hand, making it super easy to whip up anytime.
- Perfect Crunch: Achieves that crisp, golden texture without overbaking or burning — thanks to the trick of turning off the oven and letting it sit.
- Customizable: Mix in your favorite nuts, seeds, or dried fruits to make it uniquely your own.
- Healthy and Flavorful: Naturally sweetened with maple syrup and honey, plus boosted with warming cinnamon and vanilla for a lovely aroma.
Ingredients You’ll Need
This Homemade Granola Recipe is all about the mix of textures and flavors, with wholesome oats, crunchy nuts and seeds, and just the right amount of natural sweeteners. When you grab ingredients, try to pick good-quality items—like fresh oats and pure maple syrup—to really make a difference in flavor.
- Old-fashioned rolled oats: These give you that wonderful chew and structure that quick oats just can’t provide.
- Unsweetened flaked or shredded coconut: Adds a lovely tropical note and a little extra crunch.
- Sliced almonds: Toasty and nutty, they complement the oats beautifully.
- Raw pumpkin seeds: For a pleasant, mild crunch and a boost of nutrition.
- Pure maple syrup: My go-to natural sweetener for that rich, caramel-like flavor.
- Avocado oil: A neutral oil that helps keep the granola crisp without overpowering flavors.
- Pure honey: Adds a touch more sweetness and helps bind the ingredients.
- Ground cinnamon: Warms up the entire mix with a cozy spice.
- Pure vanilla extract: Just a splash to deepen flavor and aroma.
- Fine salt: Balances sweetness and enhances overall taste.
- Optional dried fruit mix-ins: Choose your favorites like raisins, cranberries, or chopped dates for bursts of sweetness after baking.
Variations
One of the best things about this Homemade Granola Recipe is how flexible it is. I’ve tried different mix-ins and it’s always a hit. Feel free to swap nuts, seeds, or spices to suit your taste—this granola truly welcomes personalization and can accommodate various dietary needs.
- Nut-Free Version: Swap the almonds and pumpkin seeds for sunflower seeds and pepitas. I’ve made this for friends with allergies, and it works beautifully!
- Spiced Up: Add a pinch of nutmeg or ginger for a warming twist that pairs wonderfully with fall flavors.
- Chocolate Lover’s: Stir in mini chocolate chips after baking (to avoid melting) for a decadent touch my kids adore.
- Fruit Mix-Ins: Experiment with different dried fruits like cherries, figs, or apricots to keep things interesting seasonally.
How to Make Homemade Granola Recipe
Step 1: Prep your oven and baking sheet
Preheat your oven to 300℉—low and slow is key here because it gives the oats time to crisp up without burning. Line a large rimmed baking sheet with parchment paper or a silicone mat to keep things from sticking and to help with easy cleanup later. This little setup trick will save you hassle and keep your granola in perfect little clusters.
Step 2: Mix all your ingredients together
In a medium bowl, combine old-fashioned oats, shredded coconut, sliced almonds, pumpkin seeds, maple syrup, avocado oil, honey, cinnamon, vanilla extract, and salt. I like to use a wooden spoon here and mix gently but thoroughly until everything is evenly coated. This is the moment your kitchen starts to smell amazing with that cinnamon and vanilla coming to life!
Step 3: Spread and bake
Spread the mixture in an even layer on your prepared baking sheet. Here’s a tip I learned the hard way: don’t crowd the granola! Give it space to let the heat circulate for toasty, even browning. Bake uncovered for 22 to 26 minutes, and avoid stirring—resist the urge! You want those big clumps to form naturally.
Step 4: Turn off the oven and let it rest
When the timer goes off, open the oven door and give the pan a nice, slow rotation—this helps even out any hot spots. Then close the door and turn the oven off. Let your granola stay in the warm oven for 30 minutes, undisturbed. This step is a game-changer for crisp, addictive clusters without overcooking. Trust me on this one!
Step 5: Cool and add the finishing touches
Remove the tray from the oven and let granola cool completely on the pan. Only after it’s cool do I sprinkle the dried fruit over the top to keep those sweet bits chewy and fresh. Break the cooled granola into chunks, and you’re ready to enjoy or store.
Pro Tips for Making Homemade Granola Recipe
- Don’t Stir While Baking: I used to stir halfway through, but leaving it alone creates those beautiful crunchy clusters everyone loves.
- Low Temperature Baking: Baking at 300℉ gives the granola a nice toast without drying it out or burning—it’s a slow and steady win.
- Use a Wide Baking Sheet: Spreading the mixture thin lets the clusters form without steaming, which I learned after a gooey batch.
- Cool Completely Before Storing: I once stored warm granola and it got soggy—patience here keeps it crisp for weeks.
How to Serve Homemade Granola Recipe
Garnishes
I love finishing off my granola bowls with fresh fruit like juicy berries or sliced banana for a fresh counterpoint to the crunchy granola. A dollop of Greek yogurt or a drizzle of almond butter makes it feel like a little indulgence that’s actually nourishing.
Side Dishes
This granola pairs wonderfully with a cold smoothie, a warm bowl of oatmeal for texture contrast, or even just alongside your favorite cheese platter as a crunchy snack to balance creamy bites. Trust me, the combos are endless and fun to experiment with.
Creative Ways to Present
For brunch parties, I like to serve granola in small glass jars or mini bowls with a selection of yogurts, nuts, and fresh fruits on the side—letting guests build their own parfaits. It’s a crowd-pleaser that looks gorgeous on the table and takes the stress out of serving.
Make Ahead and Storage
Storing Leftovers
I always store my cooled granola in an airtight container at room temperature. It stays crunchy and fresh for up to a month, which is perfect if you like to snack steadily without worrying about it spoiling.
Freezing
If I’m making a big batch, I’ll portion some into freezer-safe bags and freeze them for up to 3 months. When you’re ready to eat, just let it sit at room temp for a bit and it’s good as new without any loss of crunch.
Reheating
If your granola feels a bit soft or stale, pop it in a 275℉ oven for about 5 minutes to refresh the crunch — just watch carefully so it doesn’t burn. This little fix saved me after accidentally leaving my container open once!
FAQs
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Can I use quick oats instead of rolled oats?
Quick oats tend to get mushy and don’t hold up well during baking, resulting in a less crunchy granola. I recommend sticking with old-fashioned rolled oats for the best texture and clumping.
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How do I prevent my granola from burning?
Baking at a lower temperature (around 300℉) and keeping a close eye during the last few minutes helps prevent burning. Also, not stirring while baking and rotating the pan halfway by opening the oven door helps even out browning.
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Can I make this granola vegan?
Absolutely! You can replace the honey with additional maple syrup or another vegan sweetener of your choice. The rest of the ingredients are naturally vegan-friendly.
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How long does homemade granola last?
Stored in an airtight container at room temperature, it typically lasts up to 1 month while staying fresh and crunchy.
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Can I add dried fruit before baking?
I don’t recommend it because dried fruit can burn or dry out in the oven. Instead, sprinkle it on after the granola has cooled for the best texture and flavor.
Final Thoughts
I absolutely love how this Homemade Granola Recipe turns out every single time—crisp, golden, and bursting with cozy notes from cinnamon and vanilla. When I first tried making granola from scratch, I used to struggle with burning or soggy clusters, but this method changed everything for me. Whether you’re a breakfast lover or just want an easy snack that feels homemade and special, give this recipe a try. I’m confident you’ll want to keep coming back for more, just like my family does. Happy baking!
Print
Homemade Granola Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 65 minutes
- Yield: 24 servings (about 8 cups total)
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Homemade Granola Recipe offers a simple and delicious way to create crisp, flavorful clusters of whole-grain cereal perfect for breakfast bowls, yogurt parfaits, or as a wholesome snack. Made with rolled oats, nuts, seeds, and natural sweeteners, this granola is baked to golden perfection and can be customized with your favorite dried fruits.
Ingredients
Dry Ingredients
- 2 ½ cups old-fashioned rolled oats (not quick oats)
- ¾ cup unsweetened flaked or shredded coconut
- ½ cup sliced almonds
- ⅓ cup raw pumpkin seeds
- 1 tablespoon ground cinnamon
- ⅛ teaspoon fine salt
Wet Ingredients
- ½ cup pure maple syrup
- ¼ cup avocado oil
- 2 tablespoons pure honey
- 2 teaspoons pure vanilla extract
Optional Mix-ins
- 1 cup dried fruit (raisins, cranberries, cherries, chopped figs or apricots, dates, etc.)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 300℉. Line a large rimmed baking sheet with parchment paper or a silicone baking mat and set aside to ensure the granola does not stick.
- Combine Ingredients: In a medium bowl, mix together the oats, coconut, sliced almonds, pumpkin seeds, maple syrup, avocado oil, honey, cinnamon, vanilla extract, and salt thoroughly until evenly coated.
- Spread Mixture Evenly: Spread the granola mixture across the entire surface of the prepared baking sheet in an even layer to promote uniform baking.
- Bake Granola: Place the baking sheet in the oven and bake without stirring for 22 to 26 minutes until the granola is lightly browned and aromatic.
- Rotate Pan and Turn Off Oven: Open the oven door to rotate the pan for even baking, then close the door and turn the oven off to allow gentle finishing.
- Let Granola Sit in Oven: Leave the granola in the turned-off oven for 30 minutes without stirring to develop crisp clusters as it cools slowly.
- Cool and Add Dried Fruit: Remove the granola from the oven and let it cool completely. Once cooled, sprinkle with your choice of dried fruit if using, then break into clusters.
- Store Properly: Store the cooled granola in an airtight container at room temperature for up to one month to maintain freshness.
Notes
- This granola is easy to make and yields delicious, crunchy clusters perfect for enhancing breakfast bowls or yogurt parfaits.
- Customize by choosing your favorite nuts, seeds, or dried fruits to suit your taste and dietary preferences.
- Be careful not to stir the granola during baking to allow large clumps to form naturally.
- Storing in an airtight container helps preserve freshness and crunchiness for up to a month.
- This recipe makes approximately 8 cups of granola, perfect for multiple servings or gifting.
Nutrition
- Serving Size: ⅓ cup
- Calories: 123
- Sugar: 6 g
- Sodium: 13 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
