Homemade Granola

Name: Healthy Homemade Granola
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3 cups old fashioned oats; 1/2 cup raw sliced almonds (See below for more nut/seed options); 1/2 cup raw halved pecans; 1/4 cup raw sunflower seeds; 2 tbsp chia seeds (optional ); 1/2 tsp cinnamon; 1/2 tsp salt; 1/3 cup coconut oil; 1/3 cup maple syrup; 2 tbsp brown sugar; 1/2 cup dried cramberries (use unsweetened for less sugar); 1/3 cup chocolate chips (add after cooking); 1/3 cup M&Ms (add after cooking); 1/2 cup coconut flakes

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No more soggy, sad granola!

I’ve been trying dozens of homemade granola recipes for years and FINALLY found the perfect crispy & crunchy recipe!

One of the biggest mistakes I used to make was using too much oil and sweetener. All that liquid leaves you with softer granola and makes it more like a dessert – and just as unhealthy as lots of store bought versions! I found the perfect ratio of oil:sweetener and a little sprinkle of brown sugar adds a warm, caramel-like richness. The sweet spot for baking granola is 325°F; if temps are too low the sugars don’t adequately caramelize the oats, versus a really hot oven risks burning your oats (which has also happened to me too many times!)

You will absolutely love this tried and true homemade granola recipe that is the best because:

it’s a ONE BOWL granola recipe (less dishes!)
it’s ACTUALLY crispy and includes tips to make crunchy granola clusters
it’s HEALTHIER than store bought granola recipes
includes PRO TIPS on the best pan to use, how to add more protein, and MORE

Homemade Granola Ingredients

Old fashioned rolled oats
Coconut oil
Maple syrup
Brown sugar
Sliced Almonds
Pecans
Sunflower seeds
Dried Cranberries
Cinnamon
Salt

*See below for more information.

See recipe card for full ingredient list and quantities.

What oats are best for homemade granola?

Old-fashioned rolled oats are the best choice for homemade granola! They toast evenly and maintain a crisp yet chewy texture. Quick oats don’t work as well because they burn easily and don’t clump as well. The texture of steel-cut oats is too hard for granola.

What kind of mix-in’s can you add to homemade granola?

In this recipe, I use a variation of nuts, seeds, and dried fruit. My personal favorite include:

Sliced almonds: Add the perfect crunch but also have a slight buttery richness
Pecan halves: When they are toasted they have a deeper caramelized flavor that compliments the cinnamon and maple/brown sugar
Sunflower seeds: They have a more mild flavor but add a delicious crunch!
Chia seeds: Optional, but are packed with omega-3’s and fiber
Dried cranberries: They are chewy with the perfect level of sweet-tangy flavor!

You can switch these out with other mix-in’s you like! See below for more ideas.

How to Make Homemade Granola

1. Mix together dry ingredients

In a medium or large bowl add your old fashioned oats, nuts, seeds, cinnamon, and salt. Give it a good stir until combined.

Also begin to preheat your oven to 325°F or 163°C.

2. Add oil & sugar

Add your maple syrup, brown sugar, and melted coconut oil.

Don’t add your dried cranberries yet!

3. Stir

Stir until well-combined.

4. Spread onto baking sheet

Spread evenly onto a parchment lined baking sheet (I like a rimmed baking sheet).

5. Bake for 10 minutes, then stir

Stir at the 10 minute mark. Then put it back in the oven for 12-16 minutes.

At this point if you want granola clusters, press the granola firmly with the back of a spatula or spoon.

6. Remove from the oven

Your granola is done when the edges are turning a light golden brown. It will continue to crisp up as it sits.

To get those yummy granola clusters, let the granola sit for 30 minutes before gently stirring in the dried cranberries.

7. Enjoy!

Once cooled you can enjoy or store in an airtight container on the counter for a week (sometimes it can last even longer, depending on the seal on your container!)

How to Store Leftover Homemade Granola

This homemade granola can last for a week (or even longer sometimes!) at room temperature in an airtight container. I love to store it in cute mason jars which makes it easy or on-the-go!

Did you know you can freeze homemade granola? It can last up to 2-3 months if in a tight container!

Homemade Granola Variations

Oil-free: Instead of coconut oil, try applesauce or nut/seed butter.
Different dried fruit: You can swap or add in lots of other dried fruits like chopped dates, apricots, raisins, dried blueberries or cherries, and so much more!
Nut-free: You can use just seeds if you prefer like pepitas or sunflower seeds
Gluten-free: Use certified gluten-free old-fashioned oats

Tips for 5-Star Homemade Granola

Use a rimmed baking sheet – This helps prevent granola from sliding off as you stir it.
Cook on lower heat – I found that 325°F is the sweet spot for the perfect crunchy granola.
Make crunchy granola clusters – Use an adequate amount of oil & sweetener, press your granola firmly half way through, and let it cool for at least 30 minutes before stirring
Add fruit after baking – Dried fruit burns easily, so make sure to add it after baking

Common Questions

How do I make granola more protein-packed?

Add extra nuts, seeds (like hemp or chia), nut butter, or even a little protein powder to the mix.

How do I prevent burnt granola?

Bake at a lower temperature and check often. If you’re using dried fruit, add if after cooking to prevent it from burning.

Is homemade granola healthy?

Yes, it can be! In this recipe we only use 1/4 cup of coconut oil (which adds some crispiness to the granola). This recipe also uses less sweetener than store bought versions. If you want an oil-free version, substitute the coconut oil with some applesauce or nut butter (like peanut butter, almond butter, or even tahini!)

Can I use quick cooking oats for homemade granola?

I would personally not recommend substituting. They don’t form clusters well and the granola does not get as crispy.

Homemade Granola