Homemade Granola

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The best homemade granola recipe resulting in perfectly crunchy and clumpy granola. It’s easy to make with simple ingredients, naturally sweetened and absolutely delicious!

Are you ready for the best granola you’ve ever had?

If you’ve never made homemade granola before stop what you’re doing and run to your kitchen to make this recipe right now because it’s SO good!! It’s crunchy, lightly sweetened and has BIG clumpy clusters, which I’m a big fan of when it comes to granola.

Plus, homemade granola is super easy to whip up and it gives you full control over the ingredients – meaning you can skip the added sugars and preservatives often found in store-bought versions. Whether you’re a granola enthusiast or making it for the first time, this recipe is sure to become a staple in your household. I can’t wait for you to try it!

Homemade granola on a baking sheet with a wooden serving spoon.

Why You’ll Love This Recipe

  • Crunchy – This granola has the perfect crunch with big clumps that are to die for!
  • Customizable – With options to choose your favorite nuts, seeds and dried fruits, this granola can be customized to your personal taste.
  • Healthier – Skip the store-bought granola with hidden sugars and preservatives and make your own at home where you can control the ingredients.
  • Long shelf life – It can be stored for weeks at room temperature or months in the freezer making it a great recipe to meal prep in advance!
Ingredients measured out to make Homemade Granola: oats, coconut flakes, nuts, ground flaxseed, maple syrup, coconut sugar, cinnamon, sea salt, coconut oil and water.

Ingredients Needed

  • old fashioned rolled oats – the base of your granola, providing a hearty texture and a good source of fiber. I love Bob’s Red Mill organic gluten-free rolled oats.
  • raw nuts and seeds – mix and match your favorite nuts or seeds like almonds, pecans, walnuts, pumpkin seeds or sunflower seeds.
  • unsweetened coconut flakes – adds more crunch and a subtle coconut flavor. Make sure you’re using unsweetened coconut as to not add more sweetness to the recipe. I recommend using coconut flakes instead of shredded coconut, which could burn faster.
  • ground flaxseed – instead of an egg we’re adding ground flaxseed to help bind the ingredients together and create clumpy granola.
  • maple syrup – the perfect natural sweetener for this granola recipe! Make sure you’re using pure maple syrup and not pancake syrup as that’s loaded with corn syrup.
  • coconut oil – helps to crisp up the granola while adding a subtle coconut flavor.
  • coconut sugar – a less refined sugar option that brings a caramel-like sweetness.
  • water – the secret ingredient that helps to achieve those big clumps of granola! I typically use hot water, but I’ve tested it with room temperature water and it had the same results.
  • ground cinnamon – adds a cozy, spicy note.
  • sea salt – a pinch to enhance all the flavors.
  • dried fruit – this is optional, but feel free to add your favorite fruit like dried cranberries, cherries, apricots or raisins for a chewy, sweet element.
Four photos showing the steps to make Homemade Granola: mixing oats and nuts for the granola, pressing onto a pan and then baking.

How to Make

Prep: Start by preheating your oven to 300°F and lining a baking sheet.

Combine: In a large bowl, add all the ingredients (except for the dried fruit if using) and toss to combine.

Bake: Spread the granola mixture onto your prepared baking sheet in an even layer and press it down gently with a spatula. Bake until golden brown.

Cool: This might be the hardest part—waiting! Let the granola cool completely on the pan. As it cools, it will crisp up further. Once cooled, you can stir in the dried fruit, if using.

Store or serve: Enjoy your granola right away, or store it in an airtight container.

Three glass mason jars containing homemade granola.

Variations

Homemade granola is incredibly versatile and you can easily tweak the recipe to suit your taste buds or to use what you have in your pantry. Here are some creative variations to try:

  • Different Nuts and Seeds: Swap in pecans, pistachios, cashews, or brazil nuts for a different nutty flavor. You can also try chia seeds or hemp seeds for added nutrition.
  • Spice it Up: Experiment with different spices like nutmeg, ginger, or cardamom for a unique twist on the classic cinnamon flavor.
  • Chocolate: Add cocoa powder to the mix for a chocolatey granola, and throw in some dark chocolate chips once the granola has cooled.
  • Use Extracts: You can enhance the flavor of this granola with a bit of almond or vanilla extract.
  • Nut-Free Version: For those with nut allergies, use more seeds like sunflower, pumpkin seeds, hemp seeds, and puffed rice or quinoa for additional texture.
  • Sweet Variations: Replace maple syrup with honey, agave nectar, or even date syrup for a different type of sweetness.
  • Extra Protein: Stir in a scoop of your favorite protein powder for an added protein boost.
Milk being poured into a bowl of homemade granola.

How to Enjoy Homemade Granola

I love eating this granola fresh out of the oven, but there’s plenty of ways you can serve it. Here’s some ideas:

  • As a Breakfast Cereal: Simply serve it with your choice of milk or a dairy-free alternative for a classic breakfast.
  • Yogurt Parfait: Layer granola with yogurt and fresh fruits to make a delicious and nutritious parfait.
  • Smoothie Bowl Topping: Sprinkle it over your favorite smoothie bowl for added crunch and flavor.
  • With Ice Cream: Use it as a topping on ice cream or frozen yogurt for a contrasting crunchy texture.
  • Snack Mix: Combine it with dried fruits and chocolate chips for a homemade trail mix.
  • Salad Topper: Add a crunchy element to your salads by sprinkling granola on top.
  • Dessert Crust: Use it as a base for cheesecakes or bars for a unique and crunchy crust.
A small glass jar with homemade granola inside.

How to Store

  • Room temperature: Once completely cooled, store in an airtight container. It can stay fresh at room temperature for up to 3 weeks.
  • In the freezer: For longer storage, freeze the granola. Place it in a freezer-safe bag or container, and it can last for several months.

More Granola Recipes

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5 from 11 votes

Homemade Granola

The best homemade granola recipe resulting in perfectly crunchy and clumpy granola. It's easy to make with simple ingredients, naturally sweetened and absolutely delicious!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 24

Ingredients  

Instructions 

  • Preheat oven to 300°F and line a baking sheet with parchment paper.
  • Add all the ingredients (except for the dried fruit if using) into a large bowl and toss to combine.
    A woman's hand uses a large wooden spoon to combine ingredients for granola in a large mixing bowl.
  • Spread granola mixture onto the sheet, pressing the mixture down with a spatula.
    A woman's hand uses a silicone spatula to spread granola ingredients on a baking sheet.
  • Bake for 45-50 minutes or until golden. Do not stir halfway through baking.
    Homemade granola on a baking sheet after being toasted in the oven.
  • Let the granola cool completely on the pan before stirring. Store in an airtight container for up to 3 weeks at room temperature or in the freezer for longer storage.

Nutrition

Serving: 1/4 cup | Calories: 236kcal | Carbohydrates: 26g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 80mg | Potassium: 123mg | Fiber: 3g | Sugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: Homemade Granola
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
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Recipe Rating




16 Comments

  1. Quick question, when do you add the dried fruit? It says to leave it out of the second step, but I’m not sure when to add it. Thanks!

    1. Hi Rebecca – You’ll add the dried fruit after the granola has cooled and before you pack it! Hope you enjoy this recipe!

    1. Amazing! I am so glad you are enjoying this recipe and it turned out great for you. Thank you for sharing your review & star rating, I really appreciate it!

  2. My husband isn’t picky but the one thing he cannot stand is coconut. Tragic! Is there anything I can do instead of coconut??

    1. Oh no! You can totally omit it, but check out some of the other variations I shared above for different additions. Enjoy!

  3. Literally amazing recipe! Never buying granola again! I tweaked it a little to our families taste buds….took out the coconut sugar, added vanilla and almond extract, a smudge less flaxseed and a little more water…it’s perfection! Thank you thank you!!!

    1. WOO! This is seriously the best, Whitney. I am so glad you found this recipe and are loving it. Thank you for sharing your review & star rating, I truly appreciate it!

  4. 5 stars
    I love granola!! I’m so glad to have found a healthier alternative! My goal is to limit myself to 1/8-1/4 cup! 😊

    1. WOO! So glad to hear you found and are loving this recipe, Kathy. Thanks so much for sharing your review + star rating, I appreciate it!

  5. 5 stars
    I love this recipe for granola. It turns out every time and I’ve made small modifications to help my postpartum milk supply. Tastes amazing and so simple

    1. YAY! This makes me SO happy to hear, McKayla. Glad you found this recipe and have been able to adapt it to meet your needs. Thanks for sharing your review & star rating, I really appreciate it!

    1. Hi Shweta – The coconut oil is needed to help the granola crisp up. I haven’t tried it, but you could probably try reducing to 1/4-1/3 cup to see if all the dry ingredients get coated well. I also haven’t tried this, but you might be able to olive or avocado oil. Let me know if you give this a try and how it turns out.