There’s something deeply satisfying about making your own granola. For me, it started as a way to cut back on store-bought versions that were overly sweet or packed with strange additives. But once I started making my own, I never looked back. This Homemade Granola is everything I want in a breakfast staple: crunchy, golden, perfectly sweet, and endlessly customizable.
I make a big batch almost every Sunday, and it carries me through the week. Whether I’m sprinkling it over yogurt, grabbing a quick snack, or pouring it in a bowl with almond milk, it’s a little luxury I look forward to every day. And the best part? It fills the kitchen with the warm, cozy smell of maple, cinnamon, and toasted oats while it bakes.
Why I Make My Own Granola
There are a few key reasons this recipe became a permanent part of my meal prep routine:
- Total control over ingredients: I know exactly what’s going in (and what’s not).
- Customizable to fit my cravings: Nuts, seeds, spices, dried fruits—you name it.
- So much cheaper than store-bought: And tastes better, too.
- Perfectly crunchy and clustery: The texture is unbeatable.
Once you’ve made it once, you’ll realize how easy and rewarding it is—and you’ll never want to go back to the boxed stuff.
What You’ll Need
(Makes about 6 cups | Prep Time: 10 minutes | Cook Time: 25–30 minutes)
Dry Ingredients:
- 3 cups old-fashioned rolled oats
- 1 cup chopped nuts (I usually use a mix of almonds and pecans)
- 1/2 cup shredded coconut (unsweetened)
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup coconut oil (melted)
- 1/2 cup maple syrup or honey
- 1 teaspoon vanilla extract
Optional Add-Ins (after baking):
- 1/2 cup dried fruit (cranberries, raisins, chopped dates, etc.)
- 1/4 cup mini chocolate chips
- 2 tablespoons chia seeds or flaxseeds
This combo gives you a rich, toasty flavor and that irresistible crisp granola texture with just the right amount of sweetness.
How I Make Homemade Granola (Step-by-Step)
1. Preheat the Oven
I preheat my oven to 325°F (165°C) and line a large baking sheet with parchment paper. This makes cleanup a breeze and helps the granola toast evenly.
2. Mix Dry Ingredients
In a large bowl, I combine the oats, chopped nuts, coconut, cinnamon, and salt. I give everything a quick stir to distribute the spices and set the stage for even baking.
3. Stir in Wet Ingredients
In a small bowl, I mix the melted coconut oil, maple syrup, and vanilla extract. Then I pour it over the oat mixture and stir well until everything is evenly coated and glossy.
4. Spread and Press
I pour the mixture onto the prepared baking sheet and use a spatula to spread it into an even layer. For extra clusters, I gently press it down before baking—this step is key if you love clumpy granola like I do.
5. Bake to Golden Perfection
I bake for 25–30 minutes, stirring halfway through to ensure even toasting. The edges will brown a bit faster, so I keep an eye on them during the last 5 minutes.
6. Let It Cool (And Don’t Touch It!)
This part is crucial: once it’s done baking, I let the granola cool completely on the baking sheet without stirring. This is how it forms those gorgeous crunchy clusters. Once it’s cooled, I break it apart and mix in any dried fruit or chocolate chips.
7. Store and Enjoy
I store my granola in an airtight container for up to two weeks (though it rarely lasts that long). It’s perfect for quick breakfasts, snacking, or even gifting in little mason jars.
My Favorite Granola Variations
Once you’ve nailed the base recipe, the fun begins. I switch things up depending on the season or what I have in the pantry:
- Fall vibes: Add pumpkin pie spice and chopped dried apples.
- Tropical twist: Use macadamia nuts and dried pineapple or mango.
- Chocolate indulgence: Stir in cocoa powder before baking and chocolate chips after.
- Nut-free: Skip the nuts and load up on seeds like pumpkin, sunflower, and chia.
How I Use This Granola
It’s not just for yogurt (although that’s still my favorite). Here are some of the ways I enjoy it:
- With almond milk as a cereal substitute
- Topping for smoothie bowls or oatmeal
- Mixed into peanut butter for a crunchy spread
- Layered into parfaits with Greek yogurt and berries
- As a sweet-salty topping on vanilla ice cream (don’t knock it till you try it)
FAQs About Homemade Granola
Q: Can I make it vegan?
A: Absolutely—just use maple syrup instead of honey.
Q: Can I make it oil-free?
A: You can sub the coconut oil with unsweetened applesauce for a lower-fat version, but the texture won’t be as crispy.
Q: How do I keep it from getting soggy?
A: Store it in a completely airtight container, and make sure it’s fully cooled before sealing. A quick toast in the oven can also revive any lost crunch.
Q: Can I freeze granola?
A: Yes! I sometimes freeze half a batch and pull it out when I need it. It thaws quickly and stays fresh.
Final Thoughts
This homemade granola is everything I want in a go-to recipe: simple, satisfying, and easily tailored to whatever mood or season I’m in. The crunch, the clusters, the warm cinnamon scent filling the kitchen—it’s all part of what makes it feel like a small but meaningful win every time I make it.
So next time you’re staring down another boring breakfast, whip up a batch of this granola. You’ll never settle for store-bought again.
Crunchy, Sweet, and Totally Addictive: My Go-To Homemade Granola
Ingredients
- 1 cup chopped nuts (I usually use a mix of almonds and pecans)
- 2 cups shredded coconut (unsweetened)
- 4 teaspoons salt
- 2 cups coconut oil (melted)
- 2 cups maple syrup or honey
- 1 teaspoon vanilla extract
- 2 cups dried fruit (cranberries, apricots, or raisins)
- 4 cups mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the chopped nuts, shredded coconut, and salt.
- In another bowl, mix the melted coconut oil, maple syrup (or honey), and vanilla extract until well combined.
- Pour the wet ingredients over the dry ingredients and mix thoroughly until everything is evenly coated.
- Spread the mixture evenly on a large baking sheet lined with parchment paper.
- Bake in the preheated oven for about 30 minutes, stirring halfway through to ensure even browning.
- Remove from the oven and let it cool completely.
- Once cooled, stir in the dried fruit and mini chocolate chips.
- Store in an airtight container for up to two weeks.
Nutrition Information
