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    Home > Blog > Breakfast & Brunch > Homemade Granola

    Homemade Granola

    by Jenny Park · Published: Jan 17, 2023

    Jump to Recipe
    A healthy and delicious Homemade Granola recipe. Our recipe is simple and filled with tasty, crunchy bits. You can eat it plain or swirled into yogurt, made into a parfait, top some oatmeal with it, there are so many different options. Everyone will love this delicious snack!
    Easy crunchy homemade granola recipe on a baking sheet with a spoon.
    Homemade granola on a baking sheet.
    Homemade granola on a baking sheet.
    Homemade granola recipe in a jar.
    Homemade granola on a baking sheet.
    Easy crunchy homemade granola recipe on a baking sheet with a spoon.

    Growing up we didn’t really eat Homemade Granola in our household, or any granola really. I’m not sure why we didn’t, it just wasn’t something we had around. It wasn’t until I got to college that my granola consumption skyrocketed! I started stirring some into my morning yogurts and carrying bags of it around to all my classes as my go-to snack.

    After buying dozens of different brands of granola I finally started making my own and LOVED IT! It was great being able to mix and match different ingredients based on my likes and dislikes. I was also able to cut out white and brown sugar (like lots of store-bought granolas use) and swap it our for honey instead (pure maple syrup works great too!). I also love adding our homemade granola to different recipes like our Blood Orange and Beet Salad over Honeyed Yogurt. It’s SO good!

    How to Make Homemade Granola

    Ingredients

    Process

    1. Preheat oven to 325˚F. Line a rimmed baking sheet with parchment paper.
    2. In a large bowl combine oats, almonds, pepitas, coconut, and flaxseeds.
    A baking sheet lined with parchment paper.
    Granola ingredients in a bowl to be mixed up.
    1. Stir together.
    2. Add honey, coconut oil, vanilla, salt, and ground cinnamon. Stir together until granola is completely mixed together and evenly coated.
    A granola mixture in a bowl.
    Dry ingredients of granola mixed together with honey in a bowl.
    1. Pour granola mixture onto baking sheet in an even layer.
    2. Bake for about 22 minutes, turn pan and continue to bake for an additional 5 to 8minutes (watching out for any burning). Remove granola from oven and immediately top with dried fruit.
    Homemade granola spread onto a baking sheet.
    Homemade granola on a baking sheet right our of the oven topped with dried fruit.
    1. Cool granola completely before lifting and breaking into pieces (the granola with crisp more as it cools). Store homemade granola in an airtight container for up to 2 weeks or in a sealed freezer bag for up to 2 months.
    Homemade granola recipe on a baking sheet.

    Tips and Tricks for Success

    • Cool the granola completely before breaking it into pieces to achieve big, crunchy, clumpy granola chunks! Don’t stir the granola while it’s baking or right when it comes out of the oven.
    • Don’t deviate from the dry ingredients to and wet ingredients ratio, even if you swap out ingredients (for different nuts and dried fruit).This will ensure everything toasts nicely and sticks together well.
    • Add the dried fruit once the granola is done baking. This will prevent the dried fruit from burning.
    • Line a rimmed sheet pan with parchment. This is to prevent the granola from sticking to the baking sheet.
    Homemade granola on a baking sheet being put into a jar.

    Homemade Granola Variations

    My favorite thing about making my own granola is the endless ingredient combinations!

    • Replace the almonds and/or pepitas (pumpkin seeds) with other nut like pecans, walnuts, hazelnuts, cashews, pistachios, and sunflower seeds.
    • Use equal amounts of maple syrup instead of honey!
    • Swap out the dried cranberries for dried cherries, raisins, dried blueberries, or dried apricots.
    • Add chocolate chips, cacao nibs, white chocolate chips, or butterscotch chips(once the granola comes out of the oven) to the mix!
    • Swap the flaxseed out with hemp hearts or use a mixture of both!

    Storing Instructions

    Our homemade granola recipe can be stored in an airtight container, in a cool dry place for up to 2 weeks. Cool granola completely before transferring to an airtight container.

    Our granola recipe can also be frozen in an airtight container, with as little air as possible, for up to 2 months. Thaw for a few minutes at room temperature before enjoying.

    Why We Love Our Homemade Granola

    We love our easy granola recipe for many reasons:

    • We use a natural sweetener (honey) rather than a processed sugar.
    • It has great crunch, texture and flavor from a good balance of oats, nuts, fruit, oil, and sweetener.
    • It’s much healthier than most store-bought versions.
    • It’s very easy to make and lasts for a couple weeks in the pantry.

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    Homemade granola recipe in a jar.

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    Homemade granola on a baking sheet.

    Homemade Granola

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    A healthy and delicious Homemade Granola recipe. Our recipe is simple and filled with tasty, crunchy bits. You can eat it plain or swirled into yogurt, made into a parfait, top some oatmeal with it, there are so many different options. Everyone will love this delicious snack!
    RECIPE BY Teri & Jenny
    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Servings: 8

      INGREDIENTS  

    • 2 1/2 cups rolled oats
    • 1 cup sliced almonds
    • 1/2 cup pepitas
    • 1/2 cup unsweetened coconut chips broken up if the pieces are long
    • 1 1/2 tablespoons flaxseeds
    • 2/3 cup honey
    • 1/3 cup melted coconut oil
    • 1 1/2 teaspoons vanilla extract
    • 1 teaspoon salt
    • 3/4 teaspoon ground cinnamon
    • 3/4 cup dried cranberries

      INSTRUCTIONS  

    • Preheat oven to 325˚F. Line a rimmed baking sheet with parchment paper.
    • In a large bowl combine oats, almonds, pepitas, coconut, and flaxseeds.
    • Stir together.
    • Add honey, coconut oil, vanilla, salt, and ground cinnamon. Stir together until granola is completely mixed together and evenly coated.
    • Pour granola onto baking sheet in an even layer.
    • Bake for about 22 minutes, turn pan and continue to bake for an additional 5 to 8minutes (watching out for any burning).
    • Remove granola from oven and immediately top with dried fruit.
    • Cool granola completely before lifting and breaking into pieces (the granola with crisp more as it cools). Store in an airtight container for up to 2 weeks or in a sealed freezer bag for up to2 months.

      NOTES  

    **Recipe makes about 2 quarts and 1 serving is about 1 cup**
    Calories: 441kcal Carbohydrates: 55g Protein: 8g Fat: 24g Saturated Fat: 12g Polyunsaturated Fat: 4g Monounsaturated Fat: 6g Trans Fat: 0.01g Sodium: 297mg Potassium: 289mg Fiber: 7g Sugar: 33g Vitamin A: 1IU Vitamin C: 0.3mg Calcium: 62mg Iron: 2mg
    CUISINE: American
    KEYWORD: granola recipe, healthy snack recipe
    COURSE: Breakfast, Snack
    DIET : Gluten Free

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    January 17, 2023 / 5 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    January 17, 2023 / 5 Comments

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    1. Nanci

      January 24, 2023 at 10:32 am

      You say 8 servings but how big is a serving?

      Reply
      • Jenny Park

        January 24, 2023 at 11:01 am

        Hi Nanci, in the notes section of the recipe card it reads that 1 serving is 1 cup ( recipe makes about 2 quarts of granola). Hope that helps!

        Reply
    2. Rachel

      January 22, 2023 at 8:35 am

      This came out great! Thank you

      Reply
    3. Teresa

      January 17, 2023 at 9:15 am

      Does it matter if you use quick oats?
      The instant oatmeal kind?

      Reply
      • Jenny Park

        January 17, 2023 at 9:32 am

        Old fashioned rolled oats are preferred for this recipe bc they will have a lot more texture to them. You can use quick cook oats, but the bake time will be shorter (and i didn’t test it with quick oats), so i don’t have an exact shortened bake time for that swap.

        Reply

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