Homemade Granola

Homemade granola is crunchy, lightly sweet, and the kind of pantry staple that makes breakfast feel instantly better. ♡

Here’s the thing: store-bought granola is either too sweet, weirdly hard, or somehow both. This version is crisp, clustery, and customizable, with just enough honey/maple to hold it together and a low-and-slow bake so it toasts instead of burning.

I keep it classic with oats, nuts, cinnamon, and vanilla, then add dried fruit after it cools (so it stays chewy, not crispy). Make a big batch once and you’ve got yogurt parfaits, smoothie bowls, and snack handfuls all week.

Let’s make it together.

Ingredients

• 1 cup chopped nuts (almonds, pecans, walnuts, or a mix)
• 1/2 cup seeds (pumpkin seeds or sunflower seeds)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1/3 cup melted coconut oil or olive oil
• 1/2 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 large egg white (optional, for extra crunchy clusters)

Add after baking

• 1/2 cup dried fruit (cranberries, raisins, chopped apricots)
• 1/3 cup chocolate chips (optional)

Tips

• Use rolled oats, not quick oats. They hold their texture and toast better.
• Press the granola down into an even layer before baking for bigger clusters.
• Bake low and slow and stir only once. Too much stirring = fewer clumps.
• Cool completely on the pan. It crisps as it cools and sets into clusters.
• Add dried fruit and chocolate after cooling so they don’t burn or melt.

Variations

• Add coconut: stir in 1/2 cup unsweetened coconut flakes (add in the last 10 minutes so it doesn’t toast too dark).
• Make it higher protein: add 1/2 cup hemp hearts or extra nuts/seeds.
• Peanut butter granola: replace 2 tablespoons of oil with peanut butter.
• Apple pie vibe: add 1/2 teaspoon nutmeg and a pinch of cloves.
• Chocolate granola: add 2 tablespoons cocoa powder to the dry mix.

FAQ

Homemade Granola

Crunchy homemade granola with oats, nuts, and warm cinnamon, lightly sweetened and easy to customize with your favorite add-ins.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 cups

Ingredients Method Notes

Ingredients

  

• 3 cups rolled oats
• 1 cup chopped nuts
• 1/2 cup seeds (pumpkin or sunflower)
• 1 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 1/3 cup melted coconut oil or olive oil
• 1/2 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 large egg white (optional, for clusters)

Add after baking

• 1/2 cup dried fruit
• 1/3 cup chocolate chips (optional)

Method

 

1. Prep. Heat oven to 325F. Line a large sheet pan with parchment.
2. Mix dry. In a large bowl, combine oats, nuts, seeds, cinnamon, and salt.
3. Mix wet. Stir together oil, honey/maple, and vanilla. If using egg white, whisk it in until frothy.
4. Combine. Pour wet mixture over dry and stir until everything is evenly coated.
5. Bake. Spread granola on the sheet pan and press into an even layer. Bake 25 to 35 minutes, stirring once halfway through, until golden and fragrant.
6. Cool. Let granola cool completely on the pan without stirring to form clusters.
7. Finish. Break into chunks and stir in dried fruit and chocolate chips if using.

Notes

• Granola continues to crisp as it cools, so don’t overbake it.
• Store airtight at room temperature for up to 2 weeks, or freeze up to 3 months.