This easy Homemade Granola is about to become your new favorite breakfast, snack, dessert, and everything in between. It’s less expensive than store bought, and you’ll love knowing exactly what’s in it. Plus, I’ve got 3 recipe variations so there’s something for everyone!
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Why You’ll Love This Easy Homemade Granola Recipe
- Homemade Granola, AKA the Superior Granola. If you’ve made my classic Healthy Granola or the Ridiculously Addictive Maple Quinoa Granola in my cookbook, you know that homemade granola beats any store-bought granola in terms of taste and texture. Plus, granola you make from scratch is far more cost-effective and you know exactly what is in it.
- Endlessly Customizable. I have three different varieties of homemade granola below: classic fruit and nut, chocolate, and apple cinnamon. You can also easily make your own by adding your favorite mix-ins and cozy spices. Go wild!
- So Easy to Make. Some homemade recipes just aren’t worth the effort. (Looking at YOU, homemade kombucha.) Homemade granola is SO worth it because not only is it delish, it also barely requires any effort at all! It comes together quickly, without any special skills or equipment. Totally doable.
5 Star Review
“I have been making granola for years, this is the first one that came out crunchy!”
— Stina —
How to Make Homemade Granola
The Ingredients
- Rolled Oats. If you need your granola to be gluten free, be sure to check your labels. I always purchase certified gluten-free oats to be safe. You can try this Gluten Free Granola recipe too.
- Almonds and Pecan Halves. For crunch and some protein. (I also like to toss a handful of almonds into these Healthy Granola Bars.)
- Sweetened Shredded Coconut. You can use unsweetened if you prefer.
- Cinnamon. For some warm, earthy spice.
- Olive Oil. If you haven’t used olive oil to make granola before, it’s lovely. It gives the granola a light, crispy texture and mild, fruity flavor. Coconut oil could be used too.
- Honey + Brown Sugar. A winning combination of sweeteners for this homemade granola. You could swap for pure maple syrup to make this vegan as well.
- Vanilla Extract. Another element that adds some coziness.
- Dried Fruit. For a fruity finish that adds sweetness and additional texture to this crunchy granola blend.
For the Chocolate Version:
- Cocoa Powder. Pure cocoa or cacao powder adds a deep chocolate flavor.
- Dried Cherries. A tart complement to that deep chocolate flavor that makes this homemade granola swoon-worthy.
- Dark Chocolate Chips. Or chop up a chocolate bar.
For the Apple Cinnamon Version:
- Walnut or Pecan Halves. I love both of these nuts with apples.
- Dried Apples. You can use crunchy apple chip type dried apples (or homemade Apple Chips) or soft dried apples. Since you’re mixing them in after the granola is already baked, it doesn’t matter which you choose.
The Directions
- Mix. Combine the dry ingredients (except for the dried fruit) in a big bowl.
- Cook. Bring the olive oil, brown sugar, and honey to a gentle simmer in a saucepan over medium heat. Whisk and cook until the sugar dissolves, then remove from heat and stir in vanilla.
- Coat. Pour the honey mixture over the oat mixture, then stir to combine. Spread on a baking sheet.
- Bake. Place the pan in the oven and bake at 300 degrees F until the granola is slightly toasted around the edges and aromatic. Let cool, stir in the dried fruit, and ENJOY!
TIP!
For best results and even toasting, remove the granola and stir it every 10 minutes while it bakes.
What to Serve with Homemade Granola
- Yogurt. Use it to make a Yogurt Parfait for breakfast.
- Ice Cream. Sprinkle granola over your favorite ice cream for some crunch.
- Chia Pudding. Chocolate Chia Pudding and Coconut Chia Pudding are extra tasty with a crunchy topping.
- Apples and Nut Butter. AKA apple nachos. Add slices of apples to a plate, drizzle warmed almond or peanut butter over the top, add a drizzle of honey too if you like, then sprinkle homemade granola on top.
- Nothing. Nothing? Yes, nothing. Just snack on it as-is—no need to pair it with anything!
Recipe Tips and Tricks
- Make Sure the Dry Ingredients Are All Moistened. It’s important to mix-mix-mix until every last oat is coated in the oil and honey mixture. This is what helps the granola crisp up and stick together into irresistible clusters.
- Don’t Let It Burn. One of the potential pitfalls of homemade granola is over-baking. Once the oats and nuts burn, there’s no undoing that damage! Keep a close eye on the granola, especially near the end of the baking time.
- Choose Your Own Adventure. You can really do just about anything when it comes to post-baking add-ins since the granola is already cooked at that point and you don’t need to worry about liquid-to-solid ratios and such. Add any dried fruit, chocolate chips, dried ginger, or even a drizzle of melted chocolate to make it extra decadent.
Homemade Granola (3 Ways!)
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 10 servings (about 5 cups)
Three easy ways to make homemade granola! Whichever one you choose, you're guaranteed a wholesome and delicious snack or breakfast.
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Ingredients
For the Classic Recipe:
- 3 cups old fashioned rolled oats
- ½ cup raw whole almonds
- ½ cup raw pecan halves
- ¾ cup shredded sweetened coconut
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup extra virgin olive oil light and fruity
- ¼ cup light brown sugar
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 cup dried fruit chopped if large, such as cranberries, cherries, or apricots
For the Chocolate Version:
- 1 ½ tablespoons unsweetened cocoa powder add to recipe
- ½ cup dried cherries use in place of the 1 cup dried fruit above
- ½ cup dark chocolate chips or chunks add to recipe
For the Apple Cinnamon Version:
- 1 cup raw walnut or pecan halves use in place of the nuts above
- 2 teaspoons ground cinnamon use in place of 1 ½ teaspoon cinnamon above
- 1 cup chopped dried apples
Instructions
- Place a rack in the upper third of your oven and preheat it to 300°F. Line a 9×13-inch rimmed baking sheet with parchment paper.
- In a large bowl, stir together the oats, almonds, pecans, coconut, cinnamon, and salt (plus cocoa powder and additional cinnamon if you are making one of the variations.
- In a medium saucepan, combine the olive oil, light brown sugar, and honey. Stir over medium heat, until sugar dissolves and the mixture begins to bubble. Remove from heat and stir in vanilla.
- Pour the warm olive oil mixture over the oat mixture. With a wooden spoon, gently scoop and fold, coating the oats, nuts, and spices, until fairly evenly moistened. Spoon the mixture onto the prepared baking sheet, press down gently with the back of a wooden spoon, then place in the oven.
- Bake for 30 minutes, removing from oven and stirring once every 10 minutes. When finished baking, the granola will be slightly toasted around the edges and smell amazing.
- Remove from the oven and let cool completely. Stir in dried fruit and chocolate (if using).
Notes
- TO STORE: Keep leftover granola in an airtight container at room temperature for up to 2 weeks or in the refrigerator for 1 month.
- Nutritional information is for the classic recipe.
Nutrition
Serving: 1(of 10)Calories: 324kcalCarbohydrates: 36gProtein: 6gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.001gPotassium: 242mgFiber: 6gSugar: 16gVitamin A: 4IUVitamin C: 0.3mgCalcium: 52mgIron: 2mg
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Add some wholesome crunch to your day with one of these other granola recipes.
Can something be switched out for the coconut I’m alergic?
Hi Misty! I’ve only tested the granola as written, but you could try omitting it. I hope you enjoy the recipe!
I have been making granola for years, this is the first one that came out crunchy! Thank you for all your recipes using olive oil or almond butter for heart healthy and guilt-free baking projects. I dissolved 1/2 cup granulated allulose in 1/4 water as the sweetener and the granola comes out toasted and lightly sweet but with a lower glycemic index.
I’m so happy that you enjoyed the recipe, Stina! Thank you for sharing this kind review!
Sounds yummy
Hi Amanda! Hope you enjoy it!
Easy, delicious, not too sweet, just enough chocolate without tasting like a kid’s breakfast cereal. I use sliced or slivered almonds instead of whole almonds.
Great in yogurt or just by the handfuls! Probably great with milk too but my bowl is empty before I can get the bottle of milk out of the fridge.
Hi Judith! So glad you enjoyed the recipe! Thank you for this kind review!
I can’t stop eating it! What I like the most about this granola is it has the perfect amount of sweetness! I find that many granola recipes can be too sweet and this one is perfect for our liking.
Great to hear, thank you Jackie!
Never have I tasted granola this good – still warm from the oven, the tender, nutty crunch with a hint of sweetness was so addictive! Thanks to you sharing this amazing recipe, I will not buy store bought granola again!
So glad to hear, thank you Natasha!
OMG! I’m glad I found this recipe and your page. My six year old daughter and husband immediately came to the kitchen saying that it smelled amazing. Such an easy recipe that tastes amazing – no more buying granola from the grocery store for me!
Great to hear, thank you Annalise!
I have been using this recipe for many years. My family (especially me) just loves it. Our favorite way to eat it is with yogurt or with milk. Delicious!
So great to hear! Thank you Laura!