This granola recipe makes the perfect grab-and-go snack, the perfect quick breakfast when served with berries and yogurt, and back in the day, it was the perfect all-around food for my toddler! Needless to say, I think it’s a pretty perfect granola recipe.

This granola recipe is more like a formula than an exact recipe. Choose your own grains, fruit, sweetener, etc. and make it your own. Now matter how you make it, I just know you’re going to love homemade granola!

A jar full of Homemade Granola with a wooden scoop

Table of Contents

The Story Behind this Granola Recipe

Granola is one of the few foods my picky toddler adores, so I’m glad I know how to make granola so I can save gobs of money over store-bought. “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, yep, 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.

Homemade Granola on a cookie sheet with a wooden spoon scooping some out

Readers say …

“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!!”

– GC
Ingredients for Homemade Granola Recipe

Ingredients

This isn’t so much an exact recipe as a granola formula, or granola base recipe. I’ll give you the info and you can take it from there!

  • Sweetener – You can use honey, pure maple syrup, brown sugar, or a combo.
  • Oil – Coconut oil or vegetable oil
  • Butter – I like to add some butter for extra flavor, but you can sub in additional oil if you like.
  • Cinnamon, salt, and/or vanilla extract – If you want.
  • Rolled grains – Usually oats, but there are other kinds of rolled grains such as five-grain rolled grain cereal.
  • Nuts & seeds – Any combination of sunflower seeds, flaxseeds, sliced almonds, chopped pecans, pipits, walnuts, cashews, etc.
  • Dried fruit – Throw in dried cherries, dried blueberries, dried apricots, raisins, dried cranberries … whatever you like!

Adaptations/Variations

  • Cinnamon Blueberry Granola: Use coconut, sunflower seeds, cinnamon, and dried blueberries.
  • Brown Sugar Almond Granola: Opt for brown sugar, vanilla, and tons of almonds.
A jar full of Homemade Granola with a wooden scoop

How to Make Granola

  1. First, you’ll want to preheat your oven. Not too hot – go with 325°F. Line a couple of large rimmed baking sheets with parchment paper or silicone mats.
  2. Now, it’s time to mix the dry ingredients (except for any fruit). Add them all to a large bowl and mix them together.
  3. Next, warm up your oil and sweetener. Place the honey, maple syrup, and/or brown sugar in a small saucepan along with the oil and/or butter. Stir over low heat until melted, then mix in any cinnamon, salt, and/or vanilla extract.
  4. Pour the wet ingredients over the dried in the bowl, then toss well until it’s all evenly coated.
  5. Spread the granola mix onto the baking sheets.
  6. Bake, stirring often, until the granola is golden and crunchy.
  7. Remove from oven and let cook, then mix in any dried fruit.
Ingredients for homemade granola
Sweetener for homemade granola in a saucepan
Sweetener being poured on Homemade granola
Homemade granola on a cookie sheet ready to bake
Homemade granola on a cookie sheet

Tip for Success

  • Add the dried fruit AFTER cooking the granola or you’ll end up with hard, dried little rocks. Ask me how I know!

How to Store Granola?

Keep your granola in an airtight container at room temp for up to one month.

Homemade Granola on a sheet pan with a wooden spoon scooping some out

More Granola Recipes

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

Homemade Granola in a glass jar, top view
5 from 11 votes

Homemade Granola Recipe

Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Author: Kare
Yield: 10 cups 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.
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Ingredients

Wet ingredients:

  • 1 cup sweetener such as: 1 cup clover 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 organic coconut oil or vegetable oil
  • 3 tablespoons unsalted butter (or substitute more oil for a vegan version)
  • 1/2 teaspoon ground cinnamon (optional)
  • Pinch kosher 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.)

Instructions

  • Preheat oven to 325 degrees Fahrenheit. Line two large rimmed cookie sheets with parchment paper or silicone mats.
  • 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).
  • 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.
  • Pour the honey/butter/oil mixture over the grain/nut/seed mixture, and toss until evenly coated.
  • Spread granola on cookie sheets and bake for 30-40 minutes, stirring every 10 minutes, until the granola turns golden brown.
  • Let cool, then toss in the dried fruit.
  • Store in an airtight container (it should keep for up to a month at room temperature).

Notes

Adapted from The Grand Central Baking Book

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