Best Homemade Granola Recipe

As a professional food blogger, I’m excited to share my Simple Granola Recipe that uses just eight nutritious ingredients and 30 minutes of hands-on time so you can make a healthier, more economical alternative to store-bought granola.

I always thought store granola had me beat, until I threw together my Best Homemade Granola Recipe and got hooked. It uses simple pantry staples like old fashioned rolled oats and maple syrup or honey, but somehow tastes bolder than anything boxed.

I kept fiddling with the bake time and now people who try it ask Is Granola Gluten Free and laugh because its texture surprises them. This feels more like a Simple Granola Recipe with little fuss, and yet there are crunchy pockets that make you want to sneak a bite before breakfast.

Try it once, you’ll be curious what you did differently.

Ingredients

• Rolled oats: fiber rich base slow carbs for steady energy hearty texture slightly nutty taste
• Almonds: crunchy protein punch healthy fats keeps you full adds toasted almost sweet note
• Pumpkin seeds: little green powerhouses with magnesium and zinc extra crunch and earthy flavor
• Shredded coconut: provides healthy fats chewy bits and tropical aroma can lightly sweeten mix
• Maple syrup or honey: natural sweeteners adding moisture caramel notes not refined sugar
• Coconut oil: binds clusters while giving mild coconut flavor and satiety from medium chain fats
• Ground cinnamon: warm spice tiny antioxidant boost lifts sweetness makes it smell like fall

Ingredient Quantities

• 3 cups old-fashioned rolled oats (not quick oats)
• 1 cup raw almonds roughly chopped
• 1/2 cup raw pumpkin seeds (pepitas)
• 1/2 cup unsweetened shredded coconut
• 1/3 cup maple syrup or honey
• 1/4 cup coconut oil melted
• 1 tsp ground cinnamon
• 1/2 tsp fine sea salt

How to Make this

1. Preheat oven to 325 F (163 C) and line a large baking sheet with parchment paper or a silicone mat.

2. In a big bowl stir together 3 cups rolled oats, 1 cup roughly chopped raw almonds, and 1/2 cup raw pumpkin seeds; set the 1/2 cup unsweetened shredded coconut aside for now.

3. In a small bowl whisk 1/3 cup maple syrup or honey with 1/4 cup melted coconut oil, 1 teaspoon ground cinnamon and 1/2 teaspoon fine sea salt until smooth and combined.

4. Pour the syrup mixture over the oat and nut mix and stir well so everything is evenly coated, you dont want dry pockets.

5. Spread the mixture in an even layer on the prepared sheet and press down lightly with a spatula if you want chunkier clusters.

6. Bake for 20 to 25 minutes, stirring and turning the pan every 8 to 10 minutes so it browns evenly. About 3 to 5 minutes before the end add the shredded coconut on top to toast it lightly, or skip that and stir the coconut in after baking if you prefer it chewy.

7. Remove the tray and let the granola cool completely on the baking sheet without disturbing it so it crisps and forms clusters; if you like extra big clusters press it down again while still warm then cool.

8. Once cool break into pieces, taste and adjust with a pinch more salt if needed, then store in an airtight jar at room temp up to 2 weeks or in the fridge for longer.

Equipment Needed

1. Oven (set to 325 F / 163 C)
2. Large rimmed baking sheet lined with parchment paper or a silicone baking mat
3. Large mixing bowl to combine oats and nuts
4. Small bowl for the syrup mixture plus a whisk
5. Measuring cups and spoons
6. Spatula or wooden spoon to stir and press the clusters, youll want a sturdy one
7. Knife and cutting board to roughly chop the almonds
8. Cooling rack or just let the granola cool on the baking sheet, dont disturb it while it crisps
9. Airtight jar or container for storing the finished granola

FAQ

Best Homemade Granola Recipe Substitutions and Variations

• Old-fashioned rolled oats: swap 1:1 with certified gluten-free rolled oats if needed, or try rolled spelt or barley flakes for a nuttier bite; quick oats will get mushy so don’t use them.
• Raw almonds: replace with chopped walnuts or pecans for similar crunch and richness, or use roasted sunflower seeds 1:1 for a nut-free option.
• Pumpkin seeds (pepitas): substitute raw sunflower seeds or hemp hearts in the same amount for similar texture and extra protein.
• Maple syrup or honey: use agave nectar, brown rice syrup, or date syrup 1:1; note honey isn’t vegan so choose maple or agave if you want it vegan.

Pro Tips

– Weigh the oats instead of eyeballing cups, it makes the texture way more consistent. Three cups of old fashioned oats is about 270 grams so use that if you can, cups vary too much.

– Toast the almonds and pepitas alone for a few minutes before mixing with the syrup, they get nuttier and less likely to scorch once the sweet stuff is on them. You want them fragrant not burnt so check early.

– For much bigger clusters add a binder: one lightly beaten egg white works great, or for vegan use 1 tablespoon ground flax mixed with 3 tablespoons water. Mix that into the syrup, press the granola down and try not to stir near the end so it sets up.

– Small swaps change the whole thing, so pick based on texture you want: honey makes a denser stickier granola, maple gives a lighter crunch. Put shredded coconut on at the very end to toast it, or fold it in after baking if you like it chewy. Finish with a few flakes of salt after it cools and always let it cool completely before storing airtight or freezing for longer.