About this recipe
Even though I’m 100% a morning person, sometimes I can’t think of what to serve for breakfast. The kids are just looking at me running around the kitchen and I have nothing. That is why I love homemade granola so much. It’s always there, ready in the pantry, and it saves me every single time.
You make it once, it takes about 30 minutes, and you have breakfast for the whole week. Eat it with yogurt, with milk, on top of fruit, in a smoothie bowl, or just by the handful. It’s crunchy, toasty, never too sweet, and a million times better than anything from the store.
Ingredient notes
- Oats: old fashioned rolled oats give you the best texture. Don’t use instant.
- Sweetener: maple syrup or agave both work. You can also use honey if that’s what you have.
- Oil: olive, avocado, or coconut oil all give good browning.
- Nuts and 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 homemade granola
- Mix: combine oats, nuts, seeds, coconut, oil, and sweetener in a large bowl. Coat everything well so it bakes evenly.
- Bake: spread on a parchment lined sheet pan and bake at 350°F until golden, rotating the tray and stirring once or twice.
- Cool: let the granola cool completely on the pan. 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 for up to 2 weeks.
Variations
- Cinnamon vanilla: add cinnamon and a splash of vanilla before baking. Smells incredible.
- Chunky clusters: press the mixture firmly into the pan before baking and don’t stir until completely cooled.
- Chocolate: add cacao nibs or chocolate chips after baking.
- Stovetop: don’t want to turn on the oven? Try my stovetop granola recipe.
- Savory: skip the sweetener and add herbs, garlic, and olive oil. Check my savory granola recipe.
Tips
- Always use a large bowl to mix. You need room to coat everything evenly.
- Line your sheet pan with parchment paper. Makes cleanup so much easier.
- Bake until golden brown, rotating the tray and stirring once or twice for even cooking.
- Don’t touch it while it cools. It will be soft out of the oven but it crisps up as it cools down.
Storing your granola
Keep it in an airtight container (I use mason jars) at room temperature in your pantry. It stays good for up to 2 weeks, but honestly, it never lasts that long in my house.
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.
- In a large bowl, mix the oats, nuts, seeds, coconut, and a pinch of sea salt.
- Pour in the oil and maple syrup (or agave). Mix well until everything is evenly coated.
- Spread on the baking sheet. Press lightly for more clusters, or spread loosely for crumbly granola.
- Bake for 25 to 30 minutes, stirring once or twice and rotating the tray for even browning. It should look golden and dry to the touch. It crisps up as it cools.
- Let the granola cool completely on the tray. Do not touch it until fully cool.
- Once cool, stir in raisins, dried apricots, or any other add ins you prefer.
- Transfer to an airtight container and keep at room temperature for up to 2 weeks.
Notes
For chunkier granola, press the mixture firmly into the pan before baking and don’t stir until completely cooled.
For a lighter 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.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.