About this recipe
Even though I’m 100% a morning person, sometimes I can’t think of what to serve for breakfast. There are days I am blocked and can’t think of what to make, and the kids are just looking at me running around the kitchen. That is why I love homemade granola so much. It is effortless to make; it is healthy and extremely delicious. Also:
This recipe for homemade granola is not only healthy but also easy to make. The best part is that you can customize the ingredients to your liking. You can have it as a snack or for breakfast with your preferred fruit, such as blueberries, or with yogurt or milk as cereal.
Why You’ll Love This Granola
• Naturally vegan + dairy-free with easy swaps
• 30-minute recipe you can batch for the week
• Customizable with any nuts, seeds, or dried fruit you love
• Crunchy and toasty, never overly sweet
• More affordable (and cleaner) than store-bought granola
ingredient notes
- Oats: Old-fashioned rolled oats give you the best texture.
- Sweetener: Maple syrup or agave both work.
- Oil: Olive, avocado, or coconut oil all give good browning.
- Nuts & Seeds: Cashews, pecans, walnuts, pumpkin seeds, sunflower seeds… any combination works. The mix is where the magic happens.
- Dried Fruit: Add raisins, apricots, or cranberries after baking so they stay soft and chewy.
If you want to make gluten-free granola, double-check that the oats you use are certified gluten-free.
How to Make Healthy Homemade Granola
- Mix: Combine oats, nuts, seeds, coconut, oil, and sweetener in a large bowl. Coat everything well so the granola bakes evenly.
- Bake: Spread on a parchment-lined sheet pan and bake at 350ºF until golden, rotating the tray and stirring once or twice.
- Cool: Let the granola cool completely—this is when it gets crunchy.
- Finish: Stir in dried fruit or any extra add-ins.
- Store: Keep in an airtight jar at room temp.
Variations
- Cinnamon Latte Granola: Add cinnamon + a splash of vanilla before baking.
- Chunky Granola: Press the mixture firmly into the pan before baking, and don’t stir until thoroughly cooled.
- Chocolate Version: Add cacao nibs or chocolate chips after baking.
Home-cooks Baking Tips
- Always use a large bowl to mix all the ingredients.
- I like to use a sheet pan lined with parchment paper for easier cleaning.
- Bake the granola until it turns a nice golden brown. During baking, rotate the baking sheet once or twice, and stir the granola with a spatula to ensure even cooking.
- The granola will be very hot when it comes out of the oven. Let the granola cool before you store it and try it.
Storing your granola
To store this recipe, use an airtight container, like a mason jar, and leave it in your pantry at room temperature.
Homemade Granola
Equipment
- Baking sheets
Ingredients
- 4 cups old-fashioned rolled oats
- 1/2 cup vegetable oil
- 1/2 cup maple syrup or agave
- 1/2 cup unsweetened shredded coconut
- 1 cup raw walnuts or pecans roughly chopped
- 1 cup raw pumpkin seeds
- 3/4 cup raisins
- 1 cup dried apricots (optional)
- 1/4 cup hemp seeds optional
- 1/4 cup chia seeds optional
- one pinch of sea salt
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Combine the dry ingredients. In a large bowl, mix the oats, nuts, seeds, and coconut.
- Add oil + sweetener. Pour in the oil and maple syrup (or agave). Add a pinch of sea salt. Mix well until everything is evenly coated.
- Spread on the baking sheet. Press lightly for more clustered granola or spread loosely for a crumbly texture.
- Bake for 25–30 minutes, stirring once or twice and rotating the tray to ensure even browning.
- Check for doneness. The granola should look golden and dry to the touch—it will crisp up fully as it cools.
- Cool completely. Let the granola cool on the tray, untouched, until crisp.
- Finish. Once cool, stir in raisins, dried apricots, or any other add-ins you prefer.
- Store. Transfer to an airtight container and keep at room temperature.
Notes
- Add dried fruit only after baking to keep it soft and prevent burning.
- For chunkier granola: Press the mixture firmly into the pan before baking and don’t stir until completely cooled.
- For a lighter or lower-sugar version, reduce the maple syrup slightly, or use half maple syrup and half monk fruit syrup.
- For nut-free granola, use sunflower and pumpkin seeds in place of nuts.
- Serving size: ~30 g (about 1/4 cup).
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I am Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes — some Mexican, mostly plant-based — that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I am also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications. Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I would love to hear about you! Send me a DM on Instagram, and we can talk all things food 🍽️✨