Making homemade granola is easier than you think, and the results are infinitely better than store-bought! This simple granola recipe comes together in just minutes with ingredients you likely already have on hand. The beauty of homemade granola is that you can customize it to your exact preferences—add your favorite nuts, dried fruits, and seeds for a breakfast that’s truly uniquely yours.
I’ve been making granola for years, and I always come back to this straightforward approach because it delivers consistently delicious results every single time. The secret is using a combination of oats, nuts, and a touch of sweetness that gets perfectly toasted and crispy in the oven. What I love most about this recipe is how versatile it is—serve it with yogurt for a quick breakfast, sprinkle it over smoothie bowls, or enjoy it straight from the jar as a satisfying snack.
The best part? Your whole kitchen will smell absolutely amazing while it’s baking. That warm, toasty aroma of cinnamon and caramelizing oats is pure bliss. This recipe makes enough to fill several mason jars, so you’ll have breakfast sorted for weeks. Plus, homemade granola makes an incredible gift when packaged in a pretty jar with a ribbon!
If you’re looking for other make-ahead breakfast options, you might also enjoy exploring creamy sauce recipes or rich pasta dishes for brunch entertaining. For more breakfast inspiration and professional tips, check out Bon Appétit’s breakfast collection or Serious Eats’ detailed guides on achieving the perfect granola texture.
Let me walk you through exactly how to make this simple granola recipe that will have everyone asking for your secret. The technique is straightforward, but there are a few key tips that ensure your granola turns out perfectly crispy and golden every single time. Whether you’re a seasoned baker or a complete beginner in the kitchen, this recipe is foolproof and absolutely delicious.
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup raw almonds, chopped
- 1 cup raw cashews, chopped
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1/3 cup honey or maple syrup
- 1/4 cup coconut oil or butter, melted
- 2 tablespoons brown sugar
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 1 cup dried cranberries
- 1 cup dried blueberries
- 1/2 cup unsweetened coconut flakes
Instructions
- Preheat your oven to 325°F and line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the rolled oats, chopped almonds, chopped cashews, sunflower seeds, and pumpkin seeds, stirring well to combine all the dry ingredients evenly.
- In a separate small bowl, whisk together the melted coconut oil, honey, brown sugar, and vanilla extract until the mixture is completely smooth and well combined.
- Add the cinnamon, sea salt, and nutmeg to the wet ingredients and stir to create a fragrant spice mixture.
- Pour the wet ingredient mixture over the dry ingredients and stir thoroughly with a wooden spoon or rubber spatula, making sure every oat and nut piece is coated with the honey-oil mixture.
- Divide the granola mixture evenly between the two prepared baking sheets, spreading it out in a thin, even layer.
- Bake for 12 minutes, then remove from the oven and stir the granola on both sheets, breaking up any large clumps that may have formed.
- Return both baking sheets to the oven and bake for an additional 12-15 minutes, until the granola is golden brown and fragrant, watching carefully during the final minutes to prevent burning.
- Remove the baking sheets from the oven and let the granola cool completely on the baking sheets for at least 30 minutes—this is when it will become crispy and crunchy.
- Once completely cooled, transfer the granola to a large bowl and gently fold in the dried cranberries, dried blueberries, and coconut flakes, being careful not to break the granola clusters.
- Store your finished granola in airtight glass jars or containers at room temperature for up to three weeks, or freeze for longer storage.
Pro Tips
- The key to crispy, crunchy granola is to spread it in a thin, even layer on the baking sheets and resist the urge to stir it too frequently during baking—stirring once at the midway point is perfect.
- Don’t add dried fruits during the initial baking process, as they can burn and become too hard. Always fold them in after the granola has cooled completely.
- Feel free to customize this recipe based on your preferences! Try different nuts like pecans or walnuts, swap dried fruits like raisins or dried apricots, or add 1-2 tablespoons of chia seeds or flaxseeds for extra nutrition.
- Store your granola in airtight containers away from heat and moisture. Mason jars work beautifully and look pretty on the pantry shelf. Homemade granola stays fresh for about three weeks at room temperature.
- For an extra special touch, drizzle melted dark chocolate over completely cooled granola and let it set before storing for a chocolate version.
- If you prefer a less sweet granola, reduce the honey to 1/4 cup and add an extra 2 tablespoons of melted coconut oil to keep the mixture cohesive.
- This granola is perfect served with Greek yogurt, over smoothie bowls, with fresh milk as a cereal, or eaten straight from the jar as a satisfying snack.
- Make a double or triple batch and store in mason jars—it makes an incredible homemade gift! Tie a pretty ribbon around the jar and include the recipe card for a personal touch.
- For extra crunch, you can toast your nuts separately in a dry skillet for 3-4 minutes before adding them to the mixture, though this step is entirely optional.
- The oven temperature of 325°F is important because it’s low enough to toast everything evenly without burning, while still creating that desirable golden-brown color and crispy texture.
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