Let’s be honest — store-bought granola can be… disappointing. Either it’s too sweet, too bland, or it just doesn’t give you those crave-worthy clusters. Sound familiar? You’re not alone. That’s exactly why I started making this homemade granola recipe — and why it might just become your new pantry staple.
This isn’t just a granola recipe. It’s a customizable, nutrient-dense, budget-friendly, kitchen-smells-amazing experience. And the best part? You probably already have most of the ingredients. Let’s dive in and make your perfect batch of crunchy, golden granola.
Ingredients You’ll Need (+ Easy Swaps)
- 2 cups whole rolled oats
- ½ cup chopped walnuts (or almonds, pecans, cashews — your pick!)
- ½ cup coconut flakes (optional)
- 2 tsp ground cinnamon
- ½ tsp sea salt
- 2 tbsp melted coconut oil (swap: avocado oil, olive oil)
- ¼ cup maple syrup (swap: honey or agave)
- 2 tbsp creamy almond butter (swap: peanut butter, sunflower seed butter)
- ⅓ cup dried cranberries (optional — or try raisins, cherries, or chopped apricots)
How to Make Homemade Granola (Step-by-Step)
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment.
- In a large bowl, mix oats, nuts, coconut flakes, cinnamon, and salt.
- Drizzle in melted coconut oil, maple syrup, and almond butter. Stir until fully coated.
- Press the mixture into a 1-inch-thick oval on your baking sheet. This creates clumps!
- Bake for 15 minutes, then rotate the pan. Use a fork to gently break apart the oval.
- Bake for another 15 minutes or until golden brown. Let it cool — trust me, it crisps as it cools.
- Add dried fruit after it cools to avoid burning.
Pro Tips for Maximum Crunch
- Let it cool completely before transferring — that’s when the magic crunch happens.
- Add chocolate chips or cacao nibs after cooling for a treat-yourself moment.
Flavor Variations & Add-Ins
- Tropical: Add dried pineapple + cashews + coconut + lime zest
- Chocolate Lover’s: Add cocoa powder to the mix + chocolate chips post-bake
- Nut-Free: Use seeds only — pepitas, sunflower seeds, hemp hearts
- Low-Sugar: Halve the maple syrup and bulk up spices like ginger or cardamom
Granola Storage Tips for Peak Freshness
- Store in an airtight container at room temp for up to 1 week.
- Want to extend freshness? Freeze in zip-top bags for up to 3 months.
- Keep it dry — moisture = soggy granola. Toss in a silica pack or paper towel if needed.
Creative Ways to Eat Homemade Granola
- On top of Greek yogurt or a smoothie bowl
- As a cereal with oat milk
- Layered in a parfait jar with fruit for on-the-go
- Sprinkled over baked apples or muffins
- Rolled into nut-butter energy balls
Nutrition Breakdown (Per Serving)
- Calories: ~250
- Protein: 6g
- Fiber: 4g
- Fat: 12g (from healthy oils/nuts)
- Sugar: ~8g (mainly from maple + fruit)
Homemade Granola FAQ
Yes — though it won’t be as crisp. Sub with more nut butter or applesauce for moisture.
Cut the maple syrup in half and increase spices or add stevia/monk fruit.
Absolutely! Just make sure the nuts are age-appropriate. Try seeds for toddlers.
Yes — just use seeds (sunflower, pumpkin) and skip almond butter for tahini or seed butter.
Conclusion
There’s something oddly satisfying about pulling a tray of golden granola out of the oven. The smell, the crunch, the control over every ingredient — it’s a low-effort, high-reward ritual. Whether you’re fueling your morning, topping off dessert, or just munching straight from the jar (guilty), this recipe delivers every single time.
Homemade Granola Recipe
Ingredients
Equipment
Method
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine oats, nuts, coconut flakes, cinnamon, and salt.
- Add coconut oil, maple syrup, and almond butter. Stir until fully coated.
- Press mixture into a 1-inch thick oval on the baking sheet for maximum clusters.
- Bake for 15 minutes. Rotate pan and gently break apart clumps with a fork.
- Bake another 15 minutes until golden. Cool for 15 minutes to crisp up.
- Once cool, stir in dried fruit and optional chocolate chips.