Yields: ~6 cups | Time: 10 min prep + 25 min bake
Why you’ll love it: affordable, simple, and reliably crunchy.
Ingredients
- 3 cups old-fashioned rolled oats (not quick oats)
- 1 cup chopped nuts (almonds, pecans, or walnuts)
- ½ cup seeds (pumpkin or sunflower)
- ½ cup unsweetened shredded coconut (optional)
- ½ tsp fine salt
- 1 tsp cinnamon (or pumpkin pie spice)
- ⅓ cup pure maple syrup or honey
- ⅓ cup neutral oil or melted coconut oil
- 1 tsp vanilla extract
- ¾–1 cup add-ins after baking (dried fruit, mini chocolate chips, cacao nibs)
Instructions
- Preheat oven to 325°F (160°C). Line a rimmed sheet pan with parchment.
- In a large bowl, mix oats, nuts, seeds, coconut, salt, and cinnamon.
- Whisk syrup, oil, and vanilla. Pour over dry ingredients; toss until evenly coated.
- Spread onto the pan, pressing lightly to help form clusters.
- Bake 20–25 minutes, rotating pan and gently stirring once at 12 minutes.
- Cool completely on the pan—this is when it crisps up.
- Stir in dried fruit or chocolate once cool. Store airtight for up to 2 weeks.
Make it chunky (optional)
- Don’t over-stir; press the mixture into the pan before baking.
- Add 1 lightly whisked egg white to the wet ingredients for extra clumps.
Healthy Homemade Granola Variations
- Low-Sugar Granola: Use ¼ cup maple syrup + 1–2 Tbsp water; add extra cinnamon and vanilla for flavor.
- Gluten-Free Granola: Choose certified gluten-free oats.
- Nut-Free Granola: Swap nuts for more seeds (pumpkin, sunflower, hemp).
- High-Protein Crunch: Add ¼ cup hemp hearts and 2 Tbsp chia; sprinkle 2 Tbsp almond flour for extra cluster power.
- Coco-Crunch: Stir 2 Tbsp cocoa powder into dry mix; add mini chocolate chips after baking.
- PB & Crunch: Whisk 2–3 Tbsp creamy peanut butter into the warm syrup/oil mixture.
- Tropical Glow: Dried pineapple + coconut flakes + macadamias; finish with lime zest.
- Fall Spice: Pumpkin pie spice, pecans, and dried cranberries—so cozy.
Practical Tips for Homemade Granola (Foolproof & Fast)
- Oats matter: Use old-fashioned rolled oats for the best texture.
- Even layer = even bake: Too thick and it’ll steam, not crisp.
- Golden edges are good: Pull when edges are toasty; it continues to crisp as it cools.
- Sweetener = crunch: A little sticky sweetener (maple/honey) is key for those “pro” clusters.
- Cool completely: The #1 secret to crisp, sturdy granola.
- Scale it up: Double on two pans; bake on separate oven racks and rotate.
Bonus Ideas: Next-Level Homemade Granola Add-Ins
- After-bake mix-ins: Dried cherries, apricots, golden raisins, cacao nibs, freeze-dried berries, or mini chips.
- Flavor boosters: Orange zest, espresso powder, cardamom, or a pinch of flaky sea salt.
- Serving magic: Over Greek yogurt, as a smoothie bowl topper, baked into cookie bars, or sprinkled on roasted pears.
FAQ: Easy Homemade Granola
Can I use coconut sugar instead of maple or honey?
Yes—melt ⅓ cup coconut sugar with 2–3 Tbsp water and the oil to help it dissolve and coat evenly. Expect slightly finer, sandier clusters (still delicious).
How do I make this completely oil-free?
Use ⅓ cup unsweetened applesauce and 2 Tbsp nut butter instead of oil. Texture will be softer and less crunchy, but flavorful and wholesome.
Why did my granola turn soft after a day?
Moisture sneaks in. Cool fully, store airtight, and avoid adding dried fruit until the granola is completely cool. If needed, re-crisp on a pan at 300°F (150°C) for 5–7 minutes.
Is this recipe freezer-friendly?
Totally. Freeze in zip bags up to 3 months. Thaw at room temp (it re-crisps quickly).
How thick should the mixture be before baking?
It should feel lightly sticky and evenly coated, not wet. If it looks dry, add 1–2 tsp extra oil or syrup; if too wet, toss in a few tablespoons of oats.
Ready to bake your first (of many!) crunchy, golden batches? Pin this Easy Homemade Granola, share it with a friend, and bake a tray today—your future breakfasts will thank you!
