vegetarians & meat-eaters CAN live together. deliciously!


How to Make Granola

My posting schedule is all out of whack. Usually on Wednesdays, I post a One Dish Two Ways recipe. I’m probably the only one who notices, but it feels really weird to share something else – like, say, how to make granola.

But my posting schedule is out of whack because life is out of whack (not bad out of whack, just out of whack), and when life is out of whack, I usually whip up some homemade granola. (Sorry. That’s a lot of out-of-whacks.)

How to Make Granola | Kitchen Treaty

Why granola? Because granola is the perfect grab-and-go snack, the perfect quick breakfast when served with berries and yogurt, and the perfect all-around food for my toddler. Yeah, it’s pretty perfect. (Gosh, I’m repetitive today).

Anyway, as a matter of fact, it’s one of the few foods my picky toddler adores. “Ga-ah-na!” she cries, several times a day. (She’s also newly obsessed with bacon, which is a story for another day).

We also love homemade granola around here because it’s super easy to make (seriously, it takes all of five minutes from pantry to oven), and it’s so, so, so much cheaper to make it at home than buy it in the store. Plus, you can customize the stuff to your heart’s content. Recently we’ve been big into a combo with coconut, sunflower seeds, cinnamon, and dried blueberries. The version I just pulled out of the oven has brown sugar, vanilla, and tons of almonds.

How to Make Granola | Kitchen Treaty

No matter what combination you throw together, it’s really, really hard to go wrong with homemade granola. Here’s how to make it!

Print Recipe

How to Make Granola

Homemade granola is so easy to make (seriously, it takes all of five minutes from pantry to oven), and it's so, so, so much cheaper to make it at home than buy it in the store. Plus, you can customize it to your heart's content.

Yield: 10 cups granola

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Ingredients:

Wet ingredients:

  • 1 cup sweetener such as: 1 cup honey OR 1 cup pure maple syrup OR 1/2 cup honey + 1/2 cup brown sugar OR 1/2 cup pure maple syrup + 1/2 cup brown sugar OR you can even use 1 cup brown sugar
  • 1/2 cup coconut oil or vegetable oil
  • 3 tablespoons unsalted butter (or substitute more oil for a vegan version)
  • 1/2 teaspoon ground cinnamon (optional)
  • Pinch salt (optional, and only recommended if the nuts you're adding are unsalted)
  • 1 teaspoon vanilla extract (optional)

Dry ingredients:

  • 5 cups rolled grains (usually oats, but five-grain rolled grain cereal is also great)
  • 4 cups nuts and seeds (any combination of sunflower seeds, flaxseeds, sliced almonds, chopped pecans, walnuts, pepitas, cashews, etc.)
  • 1 cup of dried fruit (dried blueberries, chopped dried apricots, chopped dried mango, raisins, dried cranberries, etc.)

Directions:

  1. Preheat oven to 325 degrees Fahrenheit. Line two large rimmed cookie sheets with parchment paper or silicone mats.
  2. In a large bowl, toss together the rolled grains and/or oats, nuts, and seeds. Don't add the fruit yet! You'll add that after you've baked the granola. (The dried fruit is added after it’s baked).
  3. In a small saucepan over low heat, combine the honey, syrup, or brown sugar (or a combination), butter, and vegetable oil, stirring occasionally, until butter is melted and ingredients are fairly well combined. Add the cinnamon, pinch of salt, and/or vanilla extract if using.
  4. Pour the honey/butter/oil mixture over the grain/nut/seed mixture, and toss until evenly coated.
  5. Spread granola on cookie sheets and bake for 30-40 minutes, stirring every 10 minutes, until the granola turns golden brown.
  6. Let cool, then toss in the dried fruit.
  7. Store in an airtight container (it should keep for up to a month at room temperature).

Adapted from The Grand Central Baking Book (a really great cookbook!)

This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds.

   

35 Responses to “How to Make Granola”

  1. Maria Tadic posted on June 26, 2013 at 3:40 pm

    I love homemade granola – you’re right, so simple! I love adding in whatever dried fruit I have on hand. My favorite new addition are hemp and chia seeds – so crunchy!

    • Karen Troughton replied on June 28th, 2013 on 9:10 am

      I was just thinking with my last batch that I need to try it with chia seeds. I’ve never tried hemp seeds – do they have much of a taste?

      • PatG replied on December 4th, 2013 on 5:17 pm

        Yes, they are quite tasty. Crunchy and nutty by them themselves, and lend themselves nicely to any granola.

    • Susan Hickey replied on January 16th, 2014 on 12:08 pm

      Could I add koji berries?

  2. Kiersten @ Oh My Veggies posted on June 27, 2013 at 3:03 pm

    I’ve never made my own granola before, but you’ve convinced me that I should. :)

    • Karen Troughton replied on June 28th, 2013 on 9:07 am

      I’m so surprised you haven’t! Can’t wait to hear how you like the homemade stuff. It’s SO easy.

  3. Lauren posted on June 28, 2013 at 6:25 pm

    LOVE this. I’ve never made granola before, but I spend a fortune on it, and I’d like to try. I love how customizable it looks.

  4. Rebecca posted on August 26, 2013 at 9:13 pm

    Just finished making this, and it turned out really well (the smell why it was cooking was driving both my sons crazy). I made it in the a crock pot the same way I make Chex Mix, cooking it for three hours or so on high (without a lid) and stirring every 10 minutes.

    • Karen Troughton replied on March 4th, 2014 on 11:41 am

      Okay, I am way tardy in responding to this comment, but I just want to reply now and say the idea of making this in the Crock Pot is genius! I can only imagine how delicious your house smelled. :)

  5. Rebecca posted on August 26, 2013 at 9:13 pm

    Just finished making this, and it turned out really well (the smell why it was cooking was driving both my sons crazy). I made it in the a crock pot the same way I make Chex Mix, cooking it for three hours or so on high (without a lid) and stirring every 10 minutes.

  6. Name * posted on September 16, 2013 at 8:53 pm

    Comment

  7. Name * posted on September 16, 2013 at 8:53 pm

    love this so much

  8. Han Crew posted on October 1, 2013 at 12:24 am

    I’m so excited to make this when I get home tonight! I was just looking at the ingredients on my store bought Granola box and it’s full of added sugars and bad fats!
    Ick!
    This recipe looks amazing :)

  9. Han Crew posted on October 1, 2013 at 12:25 am

    I’m so excited to make this when I get home tonight! I was just looking at the ingredients on my store bought Granola box and it’s full of added sugars and bad fats!
    Ick!
    This recipe looks amazing :)

  10. Penny posted on December 29, 2013 at 9:56 am

    I use scottish oats, pure maple syrup, almonds, raisins, and dried cranberries infused with cherry juice. It was really good, family loved it. This time I used the same for oats and syrup, but added walnuts, flaxseed, and almonds, and this time I am putting in dried tart cherries from Traverse City, my home state (Michigan)! Last time I did not wait to put in dried fruit last, I baked them too. This time I will add after. You gotta admit this is cheaper and healthier in my opinion. I know it will come out just as good as the last batch.

    • Dee replied on December 30th, 2013 on 3:09 pm

      Penny, I was just wondering how much cherry juice did u use? Did you use the cherry juice in place of something else? If so what!? thanks.. I am gona make this as soon as you answer me… This is much healthier then store bought. I love to add my own mixture. thanks for this…

  11. The Brain Farm posted on January 5, 2014 at 3:56 pm

    Making this tonight. Using coconut oil instead of the veggie oil. Thanks for the recipe!

    • Karen Troughton replied on January 7th, 2014 on 4:43 am

      I have yet to try granola with coconut oil but I think I really, really need to change that! :)

  12. randy posted on January 20, 2014 at 12:37 pm

    This question will identify me as a rookie granola maker. If I line my baking sheets with parchment paper, won’t the granola stick to the paper making it difficult to stirr? Thanks

    • Karen Troughton replied on January 21st, 2014 on 4:35 pm

      Hi Randy, parchment paper is by its nature very, um, un-sticky. I can’t think of a better word to describe it than that! But you should still be able to stir it, no problem. Honestly, you can make this directly on your baking sheet, too. It’s just bit more of a pain come clean-up time.

  13. steven posted on January 31, 2014 at 9:23 am

    Why unsalted butter?

    • Karen Troughton replied on February 1st, 2014 on 7:47 am

      Hi Steven, I like to make most recipes with unsalted butter (and recommend that to readers as well) because starting with unsalted allows you to better control the salt content in a recipe. But if you only have salted butter, it should work fine! Just leave (or reduce) any additional salt.

  14. GC posted on March 2, 2014 at 8:33 pm

    I just made this with coconut oil, all wildflower honey (no sugar or other sweetener), added cashews, pecans, almonds, flaxseed, pepitas and sunflower seeds and IT WAS SO GOOD!!!!! I’ve never made granola before and will definitely make it again. Thanks!!

    • Karen Troughton replied on March 4th, 2014 on 11:40 am

      That sounds incredible! Thank you for sharing; I’m so glad yours was such a success. :)

  15. Sarah posted on March 4, 2014 at 7:31 am

    Does anyone know if this be made without as much oil/butter and less sweetener? Thanks for the recipe!

    • Karen Troughton replied on March 4th, 2014 on 10:46 am

      Hi Sarah, I haven’t tried it either way, but I’d be inclined to reduce the sweetener before I’d mess with the oil/butter ratio. If you try it, please let us know how it works out for you!

    • Kim replied on March 18th, 2014 on 10:54 am

      If you are making granola as a topping and not clusters, you don’t need any butter. I make granola to use on yogurt, fruit, or to add to my trail mix. I just use whole oats, ground flax, cheap rice crispie cereal and pure maple syrup as a base. ( you can add anything you want to it, but the syrup makes it sweet enough and my kids like to add fresh fruit to the yogurt and the granola just adds texture)About 20 mins in a 325 oven and you have crunchy granola that doesn’t clump together and stores beautifully.

  16. Pingback: Fearless Kitchen

  17. Pingback: Hearty, Healthy, Homemade Granola | Fearless Kitchen

  18. Carmen posted on March 30, 2014 at 5:23 am

    Hi, I have a son that is allergic to nuts so I was looking for a way to make granola that is safe for him! Would love some help on which seeds or other grains add for a better result I cannot include any nuts.
    Thanks, Carmen

    • Denise replied on April 4th, 2014 on 3:48 am

      Carmen, I added sesame seeds and desiccated coconut, and go nuts (‘scuse the pun) on the fruits! One thing to watch is the preservatives in the fruits.

  19. denise posted on April 4, 2014 at 3:45 am

    This is seriously the most delicious granola I have ever tasted. I gave some to my parents-in-law to try and they took the container home, returning the empty one a couple of days later! I have been eating it for breakfast or as an afternoon snack with natural yoghurt and fresh passionfruit pulp, YUM, seriously, YUM! I have been inspired to try different ingredients, thank you for posting this recipe on your lovely blog! :)

  20. Mac posted on April 5, 2014 at 5:38 am

    If you are going to make granola at home why add all the sugars? Why take a great heathy food and turn it in the same crap you can by in the store. If you really need to sweeten it add honey or maple syrup before eating. So much better for you. IMHO

    • Andrea replied on April 13th, 2014 on 4:58 pm

      Not even sure this needs a response, but I’ll go ahead and bite. This is not a recipe to make things plain and tasteless. This is a recipe to take these items and make them tasty and healthy. Adding a bit of honey or syrup isn’t bad for you, look at that ratio. If you don’t want to take the time to make it and want a topper that’s not so crunchy and sweet then no worries : ) Don’t make this.

  21. Patsy posted on May 19, 2014 at 3:53 pm

    This is the best granola recipe I have ever found. You can tweak it any way you like. I usually make up a double batch at a time and keep some in my pantry for using daily and giving away to friends and family. It is awesome over yogurt. 

Leave a Comment