Homemade Granola

This homemade granola recipe is healthy and easy to make with pantry staples like rolled oats, chopped pecans, sliced almonds, pepitas (green pumpkin seeds), hemp seeds, chia seeds, coconut oil, maple syrup, ground cinnamon, salt and dried fruit.

Granola is one of my favorite breakfast ideas for busy mornings. You can eat it as a cold cereal with milk, sprinkled on top of yogurt, or straight from the jar like trail mix. Sometimes I even add granola to my smoothie for added crunch and nutrients.

Homemade granola is healthier than store-bought granola, which often contains added sugars and saturated fat. You can customize the ingredients based on what you have in your pantry and taste preferences.

Plus, the best part about making granola from scratch is that it’ll make your house smell amazing while it bakes in the oven. You just need one bowl to make this yummy granola recipe and a handful of pantry ingredients.

Homemade granola ingredients

This recipe is easy to customize based on what you have in your pantry. I buy my nuts and seeds from Costco (bulk store) and store them in the freezer to maximize freshness and longevity.

If you don’t have some of these ingredients, I’ll share some substitutions and variations below.

Oats: I used old-fashioned rolled oats for this recipe. You can use quick oats if that’s what you have on hand. Sometimes I make this recipe with a mix of both rolled oats and quick oats.

I don’t recommend using steel-cut oats or instant oats for this granola recipe.

Nuts: I use pecans and sliced almonds (silvered almonds) to make this recipe. Using two different nuts gives this granola a variety of texture and nutrients.

You can use any type of nut that you prefer. Other suggestions include cashews, walnuts, peanuts, pistachios, or macadamia nuts.

Seeds: I use hemp seeds, chia seeds, and pepitas (green pumpkin seeds) in this recipe.

You can use any type of seeds that you prefer. Other suggestions include sesame seeds or sunflower seeds.

If you don’t like seeds, you can substitute with ½ cup of unsweetened shredded coconut or coconut flakes instead.

Dried fruit: I use raisins in this recipe. I add them after the baked granola has cooled down to room temperature.

Other dried fruit suggestions include cranberries, blueberries, apricots, figs or cherries.

Oil: I use unrefined coconut oil to make this granola. It’s solid at room temperature but melts easily in the microwave or on the stovetop.

If you are watching your saturated fat, then use extra virgin olive oil instead. It will give the granola a slightly savory taste but still be delicious.

Maple syrup: I use pure maple syrup to naturally sweeten this granola. I love the hint of maple taste and always keep a bottle of maple syrup in my fridge.

You can use honey if you prefer.

Spices and salt: I use ground cinnamon, fine sea salt, and vanilla extract to make this granola.

Other suggestions include pumpkin spice, apple pie spice, ground cardamon, ginger, nutmeg, or allspice.

If you substitute the ground cinnamon, you’ll need to play around with the amount you add. You may need less than ½ teaspoon depending on the spice. I have only tested this recipe using cinnamon.

How to make homemade granola

Preheat your oven to 350F: Line a half-sheet pan (18 by 13 inches) with parchment paper. Set aside.

Mix the dry ingredients together: Add the oats, pecans, sliced almonds, pumpkin seeds, chia seeds, hemp seeds, cinnamon, and salt to a large mixing bowl. Stir until everything is combined.

Add the wet ingredients: Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients.

Use a spatula to mix the dry and wet ingredients together until everything is well combined. You want to make sure the oats are evenly coated in the coconut oil and maple syrup.

Bake the granola: Use the spatula to spread the mixture evenly in a single layer on the sheet pan. Bake in the preheated oven for 18-20 minutes, stirring halfway through for even toasting.

After the 18-minute mark, keep an eye on the granola to make sure that it doesn’t burn. It will be finished cooking when it looks nicely golden and toasted.

Let it cool: Let the granola cool completely on the sheet pan before touching it. This takes at least 30 minutes.

How to serve homemade granola

Granola is versatile and there are many ways to enjoy it. Below are some popular suggestions:

• Eat it as a cold cereal with milk.
• Layer yogurt with granola and fruit to make a yogurt parfait.
• Sprinkle it on top of a smoothie bowl.
• Add it to your smoothie for extra flavor.
• Add it to your oatmeal for extra crunch.
• Dip apple slices in yogurt or peanut butter and sprinkle granola on top.
• Add granola to your homemade trail mix.
• Add granola to homemade energy bites.
• Sprinkle granola on top of ice cream or frozen yogurt.
• Sprinkle granola on top of yogurt bark for crunch.
• Sprinkle granola on top of baked fruit for a crispy topping.
• Add granola to your salads for a crunchy topping.
• Sprinkle granola on top of baked muffins or cookies.

How to store homemade granola

To store at room temperature: Let granola cool completely on the sheet pan before transferring it to an airtight container and storing it at room temperature for up to 1 to 2 weeks.

To store in the fridge: Let granola cool completely on the sheet pan before transferring it to an airtight container and storing it in the fridge for up to 4 weeks.

The granola will lose some of its crunch when stored in the fridge, but it will still taste delicious.

To freeze: Let granola cool completely on the sheet pan before transferring it to an airtight container or freezer-safe bag and storing it in the freezer for up to 3 months.

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