Easy Homemade Granola Recipe

If you’ve never made homemade granola before, you’re in for a treat. It’s quick, customizable, and so much better than anything from a box. Whether you like it plain or loaded with nuts and dried fruit, this easy recipe will walk you through every step.

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Granola is a great breakfast food consisting of a simple base of oats and nuts with a little oil, and sweetener. There are many variations on this easy, homemade snack. Baked in a slow oven until it is toasty and golden. 

Not Just for Breakfast

Besides adding a lightly sweet, crunchy protein to a bowl of yogurt, granola is a satisfying snack. It is nutritious, lightweight, high in calories for energy, easy to store and great to tuck into lunches or take along on hiking trips and outdoor activities.

Why You’ll Love This Granola

• Quick and easy to make with pantry staples
• Perfectly crisp with a hint of sweetness
• Customizable with your favorite nuts, seeds, or dried fruit
• No preservatives or artificial ingredients
• Makes a great homemade gift

What You Will Need

Use basic, wholesome ingredients like rolled oats, maple syrup, oil, cinnamon, and any add-ins you like. Here’s a peek at what you’ll need:

• Old-fashioned rolled oats
• Maple syrup or honey
• Light oil (like canola or coconut)
• Cinnamon and salt
• Chopped nuts (optional)
• Dried fruit (optional, added after baking)

Ways to Enjoy It

• Sprinkled over yogurt or cottage cheese
• Layered in parfaits with fruit and whipped cream
• Mixed into muffin batter for added crunch
• Enjoyed like cereal with milk or almond milk
• Packed into small jars for thoughtful gifts

It is pretty yummy sprinkled on top of a scoop of ice cream.  Not for breakfast, of course 😉

Have it your way

Tips & Substitutions

Homemade granola is wonderfully flexible. Here are some simple ways to tailor it to your taste or pantry:

• Swap the sweetener. Use maple syrup, honey, or even brown rice syrup.
• Change the oil. Melted coconut oil, avocado oil, or light olive oil all work well.
• Try different nuts and seeds. Cashews, almonds, walnuts, pecans, sunflower or pumpkin seeds are all great options.
• Use your favorite dried fruit. Raisins, cranberries, cherries, currants, blueberries, or chopped apricots add flavor and color.
• Customize the extras. Skip the coconut, or toss in a handful of chocolate chips or M&Ms once the granola is completely cool.
• Add flavor. Stir in vanilla extract with the liquids. A pinch of cinnamon, nutmeg, or ginger adds warmth—but use lightly to avoid overpowering the mix.
• For big clusters. Press the granola gently into the pan and let it cool completely before breaking it apart.

NOTE:

Keep the wet-to-dry ratio roughly the same when making substitutions. That’s the key to getting crisp, golden results every time.

Storage Suggestions

Store your granola in an airtight container at room temperature for up to two weeks. For longer freshness, refrigerate it or freeze for up to three months.

How to Make Homemade Granola

Gather granola ingredients.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

Toss together.

In a separate bowl, combine maple syrup, oil, and salt.

Stir together both mixtures until evenly combined.

Pour oat mixture onto 2 sheet pans.

Baking long and slow is key to making a lovely granola. Cook in a preheated 250 degrees F oven for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Rotate top and bottom pans after each stirring.

Carefully remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Granola

Recipe source Alton Brown

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Equipment

• Preheat oven to 250 degrees F.

Ingredients

  

• 3 cups rolled oats
• 1 cup slivered almonds
• 1 cup cashews or nuts of choice
• 3/4 cup shredded sweet coconut
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/4 cup plus 2 tablespoons maple syrup
• 1/4 cup vegetable oil
• 3/4 teaspoon salt
• 1 cup raisins

Instructions

 

• In a large bowl, combine the oats, nuts, coconut, and brown sugar.
• In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans.
• Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
• Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Notes

Adding the dried fruit after baking keeps it soft.

The granola made without the addition of dried fruit will be slightly sticky during storage. A quick stir easily breaks it apart. 

Because the recipe makes a big batch, I poured the granola into glass canning jars and stored the extra jars in the freezer.

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