Homemade Granola
This homemade granola recipe delivers everything you want in a great breakfast: big crunchy clusters, warm cinnamon flavor, and wholesome ingredients you can pronounce. Made with rolled oats, mixed nuts, and natural sweeteners like maple syrup, it's far better than any store-bought version. Perfect on yogurt, in smoothie bowls, or as a hiking snack.
Equipment
- Large mixing bowl
- Rimmed Baking Sheet - Standard half-sheet pan, 13x18 inches
- Parchment paper
- Small saucepan
- Wooden spoon or spatula
- Wire cooling rack - (optional)
Ingredients
- 4 cups old-fashioned rolled oats - not quick oats or steel-cut
- 1/2 cup sliced almonds
- 1/2 cup chopped pecans - walnuts or cashews work too
- 1/2 cup coconut oil - melted, or use grapeseed or sunflower oil
- 1/2 cup pure maple syrup - or honey
- 1/4 cup light brown sugar - adds caramel-like depth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup unsweetened coconut flakes - optional, adds wonderful texture
- 1/4 cup sunflower seeds - or pumpkin seeds, optional
- 1 cup dried fruit - raisins, cranberries, or chopped apricots, added after baking
Instructions
- Preheat oven to 325°F (163°C). Line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine rolled oats, almonds, pecans, and optional coconut flakes and seeds. Add cinnamon and salt, toss to distribute evenly.
- In a small saucepan over medium heat, combine melted coconut oil, maple syrup, and brown sugar. Stir constantly for 3-5 minutes until sugar dissolves. Remove from heat and stir in vanilla extract.
- Pour warm sweetener mixture over dry ingredients and stir thoroughly until every oat and nut is coated.
- Spread mixture evenly onto prepared baking sheet. Use spatula to press down firmly, compacting into a solid layer about 1/2 inch thick.
- Bake for 15 minutes without opening the oven door. Remove pan, gently stir, then press down again with spatula. Return to oven and bake another 10-15 minutes until deep golden brown.
- Remove pan from oven and let granola cool completely on the pan for at least 30 minutes without stirring. As it cools, clusters will harden.
- Once completely cool, break into clusters. Add dried fruit and mix gently. Store in an airtight container at room temperature for up to 4 weeks.
Notes
- Pressing is key: Press the granola firmly into the pan before and during baking to get big clusters.
- Don't over-stir: Stir only once during baking to allow clusters to form properly.
- Watch the color: Granola continues to darken as it cools, so remove from oven when a shade lighter than desired.
- Cool completely: Warm granola is soft and crumbly; cooling on the pan is essential for crispy texture.
- Make it nut-free: Omit nuts and double the seeds (pumpkin, sunflower, sesame) for crunch.
- Storage: Keep in airtight container at room temperature for 3-4 weeks, or freeze for up to 3 months.
- Refresh soggy granola: Spread on baking sheet and toast at 300°F for 5-10 minutes.
- Add chocolate after baking: Never add chocolate chips during baking - stir them in after the granola has cooled completely.