Homemade
Granola
“This turned out fabulous!! Nice and crunchy, my daughter loved it.”
“This is the granola turned out great - perfectly crunchy, lightly sweet, and the kind you snack on straight from…”
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!)
“This is the granola turned out great – perfectly crunchy, lightly sweet, and the kind you snack on straight from the jar. Thanks for the recipe!””
I can’t believe it took me so long to make this!! It is so easy and so tasty! It beats any store bought granola by far!!”
“This granola blew me away. Even my kids liked it!”
You will absolutely love this tried and true homemade granola recipe that is the best because:
Why My Homemade Granola Beats Store-Bought
Homemade granola is SO much healthier than store-bought — most packaged versions are loaded with excess oil, sweetener, and preservatives that you just don’t need. When you make it at home, you are in full control of exactly what goes in it, and trust me, once you try this recipe you will never go back to the store-bought stuff!
Healthy Granola Ingredients
*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 this healthy 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. ⭐️ FYI- If you are gluten-free, make sure you buy certified gluten-free oats.
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:
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. Line a baking sheet with parchment paper.
2. Add oil & sugar
Add your maple syrup, brown sugar, and melted coconut oil.
3. Stir
Stir until well-combined.
4. Spread onto baking sheet
Spread in an even layer 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.
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!)
I love to enjoy my granola over some greek yogurt and topped with fresh berries. 🍓
Did you know you can make simple granola in 15 minutes on the STOVETOP? It’s a great alternative to this recipe if you are short on time! Check out this stovetop granola recipe.
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!
Homemade Granola Variations
Tips for the Best Chunky Granola
Common Questions
Add extra nuts, seeds (like hemp or chia), nut butter, or even a little protein powder to the mix.
Bake at a lower temperature and check often. If you’re using dried fruit, add if after cooking to prevent it from burning.
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!)
I would personally not recommend substituting. They don’t form clusters well and the granola does not get as crispy.
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Healthy Homemade Granola
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Equipment
- Medium or Large Glass Bowl
- Large Spoon
- Rimmed baking sheet
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
Optional Add-ins
- 1/3 cup chocolate chips add after cooking
- 1/3 cup M&Ms add after cooking
- 1/2 cup coconut flakes
Instructions
- Preheat your oven to 325° F or 163°C.
- In a medium-sized bowl. Add your old fashioned oats, almonds pecans, chia seeds, cinnamon, and salt and mix until combined.3 cups old fashioned oats, 1/2 cup raw sliced almonds, 1/2 cup raw halved pecans , 1/4 cup raw sunflower seeds, 2 tbsp chia seeds, 1/2 tsp cinnamon, 1/2 tsp salt
- Add the rest of your ingredients (EXCEPT DRIED CRANBERRIES): melted coconut oil, maple syrup, and brown sugar. Stir very well.1/3 cup coconut oil, 1/3 cup maple syrup, 2 tbsp brown sugar
- Spread out evenly on a large rimmed baking sheet (a rim helps for stirring so granola does not all off).
- Bake for 10 minutes on the middle rack. Remove the granola and give it a stir. If you want more chunky granola, press down firmly with the back of a large spoon or spatula. Bake for another 12-16 minutes, or until a light golden on the edges.Your granola will crisp up more as it cools.
- Allow to rest for 30 minutes to allow clusters to form. Then your last step is gently sprinkling in your dried cranberries.1/2 cup dried cramberries
- Enjoy! This granola can be stored in an airtight container on the countertop for up to 7 days.
I can’t believe it took me so long to make this!! It is so easy and so tasty! It beats any store bought granola by far!!
Thank you so much Leah!
Turned out great!!
Hello!
If I am allergic to coconut, is there a good substitute for the coconut oil?
Hi Natalie – You can use a neutral oil like canola oil. I probably wouldn’t use olive oil because the flavor may to be strong.
Very good and easy to make.
Can I store it in a glass container in the refrigerator for longer than 7 days?
Thanks.
Hi Maria, I have definitely stored it longer than 1 week in a glass container and it is still good!
I’ve tried so many granola recipes over the years, and this is definitely the best!
This is the granola turned out great – perfectly crunchy, lightly sweet, and the kind you snack on straight from the jar. Thanks for the recipe!
Thank you for your kind review Madison!
I’ve tried so many granola recipes over the years, and this is finally the one I keep coming back to, crispy, crunchy, and not overly sweet. The key was using less oil and sweetener, a little brown sugar for that cozy caramel flavor, and baking at 325°F so the oats actually caramelize without burning (learned that the hard way 😅).
This turned out fabulous!! Nice and crunchy, my daughter loved it.
Thanks Lanette!!