Name: Homemade Granola
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3 cups old-fashioned rolled oats; 1 cup chopped nuts (almonds, pecans, walnuts, etc.); ½ cup seeds (sunflower, pumpkin, or chia); ⅓ cup maple syrup or honey; ¼ cup coconut oil or olive oil; 1½ tsp vanilla extract; 1 tsp ground cinnamon; ¼ tsp salt; ½ cup dried fruit, shredded coconut, or chocolate chips (optional, added after baking)

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Homemade Granola is my favorite pantry staple. It’s crunchy, lightly sweetened, and packed with oats, nuts, and seeds that I can customize endlessly. Whether I’m topping a bowl of yogurt or grabbing a handful as a snack, it’s always satisfying and way better than anything from the store.

Why You’ll Love This Recipe

I love this granola because it’s easy to make, smells amazing while it bakes, and lasts for weeks. I get to control the sweetness, the crunch, and the add-ins, and I never get bored because I can switch it up every time. It’s a feel-good recipe that fits just about any lifestyle or routine. Homemade Granola

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Old-fashioned rolled oats
Nuts (like almonds, pecans, walnuts)
Seeds (like sunflower, pumpkin, or chia)
Maple syrup or honey
Coconut oil or olive oil
Vanilla extract
Cinnamon
Salt
Optional add-ins: dried fruit, shredded coconut, chocolate chips

Directions

I preheat my oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a big mixing bowl, I combine the oats, nuts, seeds, cinnamon, and salt.
In a smaller bowl, I whisk together the maple syrup, oil, and vanilla.
I pour the wet mixture over the dry and stir everything until evenly coated.
I spread the mixture on the baking sheet in an even layer.
I bake for 25–30 minutes, stirring once halfway through, until golden and toasty.
I let it cool completely before stirring in any dried fruit or chocolate chips.
Once it’s cooled, I transfer it to an airtight container.

Servings and timing

Makes: About 6 cups
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I change the flavor by using cardamom, nutmeg, or even cocoa powder. I’ve also added almond extract for a twist. When I’m in the mood for something tropical, I mix in dried pineapple and coconut flakes. For a decadent batch, I throw in dark chocolate chips once it’s cooled.

storage/reheating

I store the granola in an airtight jar or container at room temperature for up to 3 weeks. If I want to refresh it later, I pop it in the oven at 300°F for 5–7 minutes to bring back the crunch. No actual reheating is needed otherwise—it’s ready to eat right out of the jar. Homemade Granola

FAQs

Can I use quick oats?

I don’t recommend it. Old-fashioned oats hold up better during baking and give the granola that signature crunch.

Is this granola gluten-free?

Yes, as long as I use certified gluten-free oats and double-check my other ingredients.

Can I make it nut-free?

Absolutely. I use more seeds and skip the nuts—or I swap in shredded coconut or puffed rice.

How do I get clumps in my granola?

I press the granola down before baking and don’t stir it much during baking. Once it cools, I break it into clusters.

Can I freeze granola?

Yes, I freeze it in airtight bags and it stays fresh for up to 3 months. I just let it come to room temp before using.

Conclusion

Homemade Granola is simple, customizable, and something I always like to keep on hand. It’s crunchy, flavorful, and endlessly versatile—perfect for snacking, topping, or just enjoying by the handful.