Homemade Granola
32
Last updated on Dec 13, 2024
This post may include affiliate links. Thank you for your support.
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!
Homemade granola is a pantry staple I can’t get enough of. There’s just something so satisfying about mixing simple, wholesome ingredients together and turning them into a crunchy, golden batch of goodness. Plus, the smell of cinnamon and toasted oats wafting through your kitchen? Pure magic.
And the best part? You get to skip the preservatives and extra sugars found in store-bought versions. For more inspiration, check out my coconut granola or chocolate chip cookie granola—you’ll want to try them all!
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 recipe can be customized to your personal taste.
- 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 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.
Find the full ingredient list with measurements in the recipe card below.
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:
- Play with spices: Cinnamon is classic, but adding a pinch of nutmeg, cardamom, or ginger can give your granola a totally different flavor. Perfect for mixing things up seasonally!
- Chocolate lovers: Stir in a bit of cocoa powder for chocolatey vibes, or sprinkle dark chocolate chips over the granola once it’s cooled. If you’re all about chocolate, my chocolate grain free granola recipe is a must-try!
- Protein-packed option: Add a scoop of vanilla or chocolate protein powder for a little extra staying power. This works especially well if you’re making it as a post-workout snack—try my protein granola for even more inspiration.
- Try a different sweetener: Maple syrup is my go-to, but honey, agave nectar, or even date syrup all work beautifully and bring their own unique flavor to the granola.
How to Make
Step 1: Start by preheating your oven to 300°F and lining a baking sheet. In a large bowl, add all the ingredients (except for the dried fruit if using) and toss to combine.
Step 2: 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.
Brittany’s Tip
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.
How to Enjoy Homemade Granola
I love eating this fresh out of the oven, but there’s plenty of ways you can serve it. Here’s some ideas:
- As a breakfast cereal: I love serving this granola with milk for something quick and easy. It’s a classic breakfast that never gets old.
- Yogurt parfait: Layer granola with creamy yogurt and fresh fruit for a breakfast or snack that feels a little fancy but is so simple to make. It’s amazing with my PB&J yogurt bowl for a protein-packed option!
- Smoothie bowl topping: Sprinkle this granola over your favorite smoothie bowl for the perfect crunch. I highly recommend pairing it with my green smoothie bowl or acai bowl.
- With ice cream: A little granola on top of your favorite ice cream or frozen yogurt is such a treat. It’s a perfect match for my one ingredient banana ice cream if you’re looking for a healthier dessert.
- Snack Mix: Combine granola with dried fruit and dark chocolate chips for a quick and easy trail mix. It’s the perfect grab-and-go snack.
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, place it in a freezer-safe bag or container, and it can last for several months.
Frequently Asked Questions
Getting those satisfying clusters is all about technique! Make sure to press down firmly with a spatula before baking, and avoid stirring it while it’s in the oven. Let it cool completely on the baking sheet before breaking it into pieces.
If you don’t have coconut sugar, brown sugar works just as well. It’ll still give you that delicious, caramel-like sweetness.
More Granola Recipes
- Easy Pumpkin Granola
- Maple Quinoa Granola
- Easy Hemp Granola
- Grain Free Chocolate Granola
- High Protein Granola
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Homemade Granola
Ingredients
- 4 cups old fashioned rolled oats
- 1 cup raw nuts and/or seeds of choice, I used pecans and almonds
- ½ cup coconut flakes
- ¼ cup ground flaxseed
- ½ cup maple syrup
- ½ cup melted coconut oil
- ¼ cup coconut sugar
- 3 Tablespoons hot water
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- ½ cup dried fruit, optional
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.
- 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.
Notes
- Storage: Once completely cooled, store in an airtight container. It can stay fresh at room temperature for up to 3 weeks. For longer storage, place it in a freezer-safe bag or container, and it can last for several months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used Bob’s Red Mill, organic protein oats, for this recipe. I also replaced the coconut oil with olive oil and it still turned out great! And I turned the heat down to 275 degrees and let it crisp up for an extra 20 to 30 minutes. We left it in big chunks and have been snacking on it all day!
Woo! I love hearing that. I’m so glad this recipe was a hit. Thanks for making it and for coming back to leave a review, Molly. I so appreciate it!
I made some alterations:
2 cups of oats so I could add more nuts (2 cups)
Less than a third cup of coconut sugar
I just drizzled maple syrup over the top
I didn’t want this to be overly sweet. I think it turned out great!
I also removed from the oven after just 27 minutes and it was slightly burnt unfortunately. I’m still eating it because there is so much but next time I will remove early to not have the burnt taste 😓
Thanks for sharing your adjustments, Ashlee! I’m glad this granola turned out for you, minus the slight burnt taste. I appreciate you making my recipe and coming back to leave a review!
This is amazing! So easy and yummy! No more needing store bought and my husband even likes it. If you store in the freezer when you are ready to use it do you just thaw on your counter and then store in an airtight container?
Yay!! This makes me so happy to hear. So glad this granola was a hit. I normally just eat it straight from the freezer – there’s no need to thaw!
best granola recipe I ever have made ! now will be our go too granola recipe. it has the perfect chunky texture and my husband also loved it. the only thing I changed was i used 1/4 flour instead of the ground flax seed as we both don’t like the flax seed flavor.
amazing thanks so much for sharing. writing this one down in our family favs cookbook.
YAY!! This makes me so happy to hear. I’m so glad you enjoyed this recipe! Thanks for making it and for coming back to leave a review. I so appreciate it!
Amazing. This has become a staple in our household. Will never go back to store bought granola again.
This makes me so happy to hear, Mandy! Homemade granola really is next level. Thanks for making it and coming back to leave a review. I really appreciate it.
Amazing recipe! Love how easy it is and hands down the best granola I’ve ever had. I also used calorie free syrup, almonds and pecans, and no dried fruit. Thank you for sharing!
WOO! I am happy to hear that this recipe turned out amazing for you, Mandy! Thanks so much for sharing your review + star rating, I truly appreciate it!
This is soooooo good!! Might be the best granola I’ve ever had. Love it. I might drop the sweeteners just slightly next time.
YAY! I am so glad you are loving this granola, Antonia. Thank you so much for sharing your review + star rating, it means so much to me!
Hi!! I love all your recipes. Can you please tell me what can be used as substitute for coconut oil!
Thanks
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.
Almond butter is delicious. I use 1/2 almond butter and 1/2 coconut oil.
Sounds great, Joe. Thanks so much for sharing!
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
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!
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! 😊
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!
hi, when do you add in the dried fruit?? thank you!
At the very end after it has cooled! Hope you enjoy!
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!!!
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!
My husband isn’t picky but the one thing he cannot stand is coconut. Tragic! Is there anything I can do instead of coconut??
Oh no! You can totally omit it, but check out some of the other variations I shared above for different additions. Enjoy!
Just made this and it’s so good.
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!
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!
Hi Rebecca – You’ll add the dried fruit after the granola has cooled and before you pack it! Hope you enjoy this recipe!