Homemade Granola Recipe

If you have ever paid eight dollars for a tiny bag of granola, this homemade granola recipe is about to save you a small fortune. It is the granola I make on repeat: big crunchy clusters, just sweet enough, and endlessly customizable with whatever nuts, seeds, and dried fruit you have on hand.

Store-bought granola is usually loaded with refined sugar and oil and still somehow costs more than making it yourself. This version is naturally sweetened with maple syrup or honey, comes together in one bowl, and bakes up golden and clustery in about 30 minutes. I keep a jar on the counter for breakfast and snacks, and it doubles beautifully when I want to package some up as a gift. It is especially good spooned over yogurt, a jar of cosmic brownie overnight oats, or a warm dish of cinnamon roll baked oatmeal.

Once you make granola at home, the boxed stuff is hard to go back to. Here is exactly how I get those bakery-style clusters every single time.

Why You’ll Love This Homemade Granola

• Big, crunchy, flavorful clusters, thanks to one simple pressing trick before baking.
• Naturally sweetened and refined-sugar-free, using maple syrup or honey.
• Made with whole grains and real nuts, so it is a healthy granola recipe you can actually feel good about.
• One bowl, about 30 minutes, start to finish.
• Endlessly customizable with nuts, seeds, dried fruit, or chocolate.
• Great for breakfast, snacks, and yogurt bowls, and it meal preps like a dream.
• Makes a big batch (about 4 jars), so you can keep some and gift some.

Ingredients You’ll Need

• Old-fashioned rolled oats. The base of the granola and where that classic hearty crunch comes from. Use rolled oats, not quick oats, or the texture turns to dust.
• Raw nuts (almonds, pecans, walnuts, peanuts, or pistachios). Add richness, crunch, and a little protein. One variety or a mix, whatever you have works.
• Unsweetened coconut flakes. Add subtle sweetness and a toasty flavor without taking over. Unsweetened coconut keeps the granola from getting too sugary.
• Coconut sugar. Brings a warm, caramelized sweetness and helps the granola toast into golden, crunchy clusters. This is the ingredient that gives it that bakery flavor.
• Coconut oil, melted. Helps everything crisp up evenly and adds a light, buttery richness. Avocado oil works as a neutral swap, or use melted butter.
• Maple syrup or honey. Naturally sweetens the granola and is the glue that helps those clusters form.
• Vanilla extract. Adds warmth and makes the whole batch taste more finished.
• Cinnamon. Optional, but it adds a cozy depth that I never skip.
• Fine sea salt. Balances the sweetness and makes every other flavor pop.
• Optional add-ins (after baking). Dried cranberries, raisins, chopped dates, dried apricots, dried cherries, freeze-dried berries, or chocolate chips. Stir these in after baking, so they stay chewy.

Ingredient Swaps

• No coconut oil? Use avocado oil or melted butter.
• Nut-free? Replace the nuts with pepitas (green pumpkin seeds) and sunflower seeds.
• Want extra protein? Stir in hemp seeds or chia seeds, which also add a boost of omega-3s.
• Prefer it sweeter? Increase the maple syrup by 1 to 2 tablespoons.
• Lower sugar? Reduce the maple syrup slightly and skip the dried fruit.

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Rimmed baking sheet
• Parchment paper
• Spatula
• Airtight jars or containers for storing (16 oz jars work beautifully for gifting)

How to Make Homemade Granola

Preheat the oven to 325°F and line a baking sheet with parchment paper. A lower temperature is what lets granola toast slowly without burning.

Step 1: Mix the dry ingredients. In a large bowl, combine the rolled oats, chopped nuts, coconut flakes, coconut sugar, cinnamon, and salt. Stirring the dry ingredients first makes sure the sugar, spice, and salt are evenly distributed.

Step 2: Stir together the wet ingredients. In a separate bowl, whisk together the melted coconut oil, maple syrup or honey, and vanilla extract. This is the mixture that coats the oats and creates those golden, crunchy clusters.

Step 3: Combine everything thoroughly. Pour the wet ingredients over the dry and stir until every oat and nut is coated. Take your time here, because even coverage is the key to granola that bakes evenly and clumps well.

Step 4: Spread and press. Transfer the mixture to your lined baking sheet and press it firmly into an even layer. Pressing it down is what encourages those big granola clusters as it bakes.

Step 5: Bake until golden and cool completely before breaking it apart. Bake at 325°F, stirring once halfway through, for about 25 to 30 minutes, until the granola is lightly golden and smells toasted. Keep an eye on it near the end, since it goes from perfect to overdone fast. This step is the one people skip and regret. Let the granola cool fully on the pan without stirring. As it cools it firms up, and that is how you get crunchy clusters instead of loose oats.

Step 6: Add your mix-ins and break into clusters and store. Once it is completely cool, stir in any dried fruit, chocolate chips, or extra coconut flakes. Adding these after baking keeps them from burning. Break the granola into clusters and transfer to jars or airtight containers.