Once you make this homemade granola recipe, you will want to make it again and again. This homemade version is so much more delicious, fresh, and light compared to a store-bought bag. It is so easy to make: combine your favorite ingredients, add them to a sheet pan, and bake. Your kitchen will also smell amazing as it bakes.
This granola recipe makes for a delightful breakfast or snack. Enjoy it on its own or on top of yogurt, cereal, a smoothie bowl, oatmeal, and more. Simple but delicious, this versatile recipe is full of flavors and textures you’ll love. Want another easy breakfast recipe? Try my quiche Lorraine recipe, strawberry rolls recipe, or chocolate chip scones recipe.
What You Need to Make This Recipe
Oil — you can use vegetable oil or melted coconut oil for this granola recipe. The oil will ensure everything gets crispy in the oven. You cannot skip the oil, or the texture will not be the same.
Sweetener — you can use honey or maple syrup to sweeten the granola. If you are going with maple syrup, double-check the label to make sure it is real maple syrup, not pancake syrup.
Oats — you will need old-fashioned rolled oats to make granola. Quick cooking oats will not hold up in the oven, and steel-cut oats will yield a different texture.
Nuts and seeds — feel free to use your favorite nuts and/or seeds. I use almonds, but some other ideas of what you can use are pecans, walnuts, cashews, pistachios, sunflower seeds, and pumpkin seeds.
Coconut flakes — I love the texture and flavor that coconut flakes add. It’s refreshing, toasty, and crispy. If you’re not a fan of coconut flavors, you can leave it out.
Dried fruit — dried cranberries or raisins are great, but you can also try dried cherries, apricots, or your favorite dried fruit.
How to Make Granola
1. In a large mixing bowl, whisk together the oil, maple syrup, cinnamon, and salt.
2. Add the rolled oats to the bowl.
3. Add the almonds and coconut.
4. Stir until everything is well-coated.
5. Pour it onto the prepared large rimmed baking sheet with parchment paper and spread it into an even layer.
6. Bake the granola recipe for 30 minutes, stirring every 10 minutes, or until golden brown. Sprinkle with the dried fruit. For clumpy granola, press firmly into an even layer with a spatula. Let cool completely, about 1 hour.
Pro Tips for Making This Recipe
- Give the granola time to cool before you enjoy it! Granola will continue to crisp up as they cool.
- I prefer a lower heat and slower bake time to get a more evenly toasted and crisp granola with less risk of burning. However, if you like toastier granola, you can bake this recipe up to 350F. Keep in mind the higher the temp, the quicker it will bake. I’d recommend stirring every 5 minutes after the initial 10 minutes.
- Do not add the dried fruit too early to the granola. The dried fruit will burn, and it’ll also lose its chewiness.
- If you want to add additional add-ins, such as chocolate chips, stir them in at the end when the granola has cooled, or the chocolate will melt.
- I highly recommend lining the sheet pan with parchment paper as it’ll make stirring the granola easier and prevent it from sticking to the pan.
Frequently Asked Questions
How do I store this recipe?
Store the cooled granola in an airtight container for up to 1 month at room temperature. Using an airtight container is important as the granola can become stale. It also has to be thoroughly cooled before storing as it’ll become soggy if sealed too early.
Can I freeze leftovers?
If you want to freeze granola, freeze it in an airtight container with as little air as possible. Freeze this granola recipe for up to 3 months and thaw on the counter before using.
If you love this recipe try these out!
If you’ve tried this Granola recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Granola Recipe
Equipment
- Rimmed baking sheet
Ingredients
- ½ cup vegetable oil or melted coconut oil (120ml)
- ½ cup maple syrup or honey (120ml)
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 4 cups rolled oats (400g)
- 1 cup raw almonds pecans, or other nuts and seeds (120g)
- ½ cup coconut flakes (30g)
- 1 cup dried fruit (such as cranberries or raisins) (120g)
Instructions
- Preheat the oven to 325F. Line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, whisk together the oil, maple syrup, cinnamon, and salt. Add the oats, almonds, and coconut, and stir until everything is well-coated.
- Pour it out onto the prepared baking sheet and spread it into an even layer.
- Bake for 30 minutes, stirring every 10 minutes, or until golden brown. (The granola will still be soft and sticky when it comes out of the oven but will crisp as it cools.) Sprinkle with the dried fruit. For clumpy granola, press firmly into an even layer with a spatula. Let cool completely, about 1 hour. Break up the granola and store it in an airtight container for up to 1 month.
Notes
- Give the granola time to cool before you enjoy it! Granola will continue to crisp up as they cool.
- I prefer a lower heat and slower bake time to get a more evenly toasted and crisp granola with less risk of burning. However, if you like toastier granola, you can bake this recipe up to 350F. Keep in mind the higher the temp, the quicker it will bake. I’d recommend stirring every 5 minutes after the initial 10 minutes.
- Do not add the dried fruit too early to the granola. The dried fruit will burn, and it’ll also lose its chewiness.
- If you want to add additional add-ins, such as chocolate chips, stir them in at the end when the granola has cooled, or the chocolate will melt.
- I highly recommend lining the sheet pan with parchment paper as it’ll make stirring the granola easier and prevent it from sticking to the pan.
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