Published Nov 24, 2023, Updated Jan 09, 2024
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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!
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!
- 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.
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.
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.
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.
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
- Easy Pumpkin Granola
- Maple Quinoa Granola
- Easy Hemp Granola
- Coconut Almond Granola
- Grain Free Chocolate Granola
- 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.
- Spread granola mixture onto the sheet, pressing the mixture down with a spatula.
- Bake for 45-50 minutes or until golden. Do not stir halfway through baking.
- 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 information is automatically calculated, so should only be used as an approximation.