This easy Homemade Granola Recipe with is full of easy to find ingredients, and has lots of variations. It is a crunchy granola recipe that is going to feel like such a healthy start to the day.
We have been in some breakfast ruts around here lately. It’s so easy to get there, don’t you think? Let’s get that breakfast joy back with some delicious granola. From the moment I created this recipe a few years ago, it is become one of my favorites. I love eating this homemade granola dry by the handful as snack and I adore it in a bowl with some milk and fresh fruit as granola cereal.
It tasted just like store bought granola! My family loves it! They usually don’t care for my homemade granola – delicious!
Granola Ingredients
This is a pretty standard formula that is easy to follow and easy to customize to what you are craving. It makes the best granola recipe.
- Old Fashioned Oats: Make sure you buy old fashioned oats not quick cooking, read more on this below.
- Honey: Not only does this bring some sweetness to the recipes, it also helps hold the granola together.
- Vegetable Oil: This is what helps crisp up the granola as it bakes and gives it that great crunch. See the note in the recipe card about lessening the oil. I haven’t tried this with other oils, but given the low cooking temperature here, they should work fine.
- Nuts: These help add protein to the granola and you can use so many different varieties. I prefer pecans or almonds. If you are serving someone with a nut allergy, consider swapping these to seeds like pumpkin or sunflower.
- Dried Fruit: Add this after baking. Raisins, dried cranberries, and dried pineapple are all great choices!
- Seasonings: For added flavor, I like to add cinnamon and vanilla extract. You could try other great flavor combinations though, like a little less cinnamon mixed with a pinch of ginger and allspice! Or swapping the vanilla for almond extract.
How to Make Granola
This is a brief overview on how to make this delicious and easy granola recipe. For the full recipe with all of the ingredients, see the recipe card at the bottom of the post.
- Combine the wet ingredients with the seasonings. Mix the sugar, oil, honey, cinnamon, and vanilla together.
- Add in the dry ingredients. Fold in the oats and whatever nuts you’ve chosen.
- Bake the granola. As mentioned in the recipe card, watch the granola closely after flipping it half way through. The timing in the recipe card is perfect for my oven, but oven temperatures can vary greatly.
- Let it cool. After baking, you let the granola cool for an hour at room temperature.
- Finish it off. The granola will be in large chunks from baking. So break it apart and then stir in the dried fruit.
Nordic Ware Baking Sheets
Granola Variations and Substitutions
There are so many great things that you can do with granola and so many flavor combinations that you can bring in.
- Swap the honey. You can replace the honey with agave nectar or maple syrup.
- Reduce or swap the oil. Instead of vegetable oil, you can use grape seed or coconut oil. Again see the note in the recipe card about cutting back on the oil.
- Swap out the pecans for other nuts. Use the one you like the most! Peanuts, cashews, pistachios, and walnut slices all are great options for granola.
- Trade out half the nuts for seeds. I like adding pumpkin seeds or sunflower seeds to my granola.
- Replace the dried cranberries. Any dried fruit would be fantastic in this. Raisins, dried pineapple, dried cherries, and dried apricots would all be delicious.
- Add in some chocolate. Leave out half of the fruit and after the granola has completely cooled, throw in half a cup of mini chocolate chips for an extra special granola.
Pumpkin Spice Granola
Eating Granola
While I am most often found eating granola by the handful in the quiet of my pantry, there are so many great ways to enjoy this recipe.
- Over yogurt: A small handful of granola over yogurt makes for a great breakfast.
- Parfaits: Typically layers of granola, yogurt, and fresh fruit, these are a great way to start the day.
- Smoothie Bowl: Just what it sounds like, a smoothie bowl is a smoothie served in a bowl often topped with fresh fruit and enjoyed with a pop of granola.
- With milk: The most common way to enjoy this great recipe, it makes for an easy breakfast.
Storing and Freezing
This recipe for granola will last in an air tight container in your pantry for up to two weeks. As with any recipe, use your best discretion when it comes to leftovers.
This granola recipe is also great for freezing. I suggest freezing it in single servings so that you can pull out just the amount you plan on eating. Store it in plastic bags, squeezing out as much air as you can, and allow it to thaw on the counter top overnight before eating.
FAQ
This recipe makes 9 cups of granola.
Yes! This is a great gluten free recipe. Ensure that you are buying gluten free oats, as that is the one ingredient in this that could contain gluten.
Generally speaking, the ingredients in granola are very good for you. The ingredient you need to be careful with is oil. There is a note in the recipe card about lowering the amount of oil.
At 302 calories and 5 grams of protein it’s a good breakfast and when you add in some milk and fresh fruit, it will leave you feeling satisfied throughout the morning.
Yes! This is a great recipe for those following a vegan diet. If you are serving this to someone who is a strict vegan, you will want to swap the honey for maple syrup or agave.
Other Healthy Breakfast Ideas
If you make this granola or any of my other recipes, please leave me a comment and let me know what you think!
Homemade Granola Recipe
Ingredients
- 1/3 cup honey 78.86 ml (or agave or maple syrup)
- 1/2 cup vegetable oil 118.29 ml (see note)
- 1/3 cup brown sugar 71 grams (packed)
- 1 tablespoon vanilla extract
- 1/2 teaspoon table salt
- 1 teaspoon ground cinnamon
- 5 cups old fashioned oats 445 grams (not quick cooking oats)
- 2 cups chopped pecans 228 grams (any roughly chopped nut would be great here – especially walnuts or almonds)
- 1 cup dried cranberries 114 grams (or any dried fruit)
- 1 cup raisins 149 grams (or any dried fruit, not packed)
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Prepare a large baking sheet by lining it with parchment paper.
- In a large bowl, whisk together honey, oil, brown sugar, vanilla extract, salt, and cinnamon.1/3 cup honey, 1/3 cup brown sugar, 1 tablespoon vanilla extract, 1/2 teaspoon table salt, 1 teaspoon ground cinnamon, 1/2 cup vegetable oil
- Gently fold in the oats and the nuts. Spread the mixture onto the baking sheet. Bake for 35 to 45 minutes rotating the baking sheet half way though baking.5 cups old fashioned oats, 2 cups chopped pecans
- Starting from when you rotate the pan (around 18 minutes), keep a very close eye on your granola. Check on it every few minutes, especially as you start to smell it more. It can burn very quickly. As it starts to turn golden around the edges, it will need only a few minutes more.
- Remove the baking sheet from the oven. Allow to cool for an hour. Break apart the granola and mix in the dried fruit. Store in an airtight container for up to two weeks.1 cup raisins, 1 cup dried cranberries
Notes
Michaela says
I just made this very good looking granola recipe. Unfortunately i can’t enjoy it, because of the issue with oven time , after 20 minutes it wasn’t getting brown yet and it wasn’t crunchy yet so i put another 10 minutes and everything get burned. Such a waste of all those expensive ingredients. Every oven is different i know. Maybe just an advise if you go make this recipe for the first time , use the half amount of the ingredients , so in case you have the same problem like me, the damage wouldn’t be that big. I will definitely try it again but will be standing after 20 minutes next to my oven watching it ;-)
I’m so sorry! That is absolutely frustrating. I’ve made it a few times and haven’t had this problem, but I’m going to add some additional instructions to the recipe in the hopes that it doesn’t happen to anyone else.
Valerie Harris says
I made this granola recipe (I made two batches) for a large group event, and it turned out fabulous! I used whole almonds, pistachios and pepitas for the nuts, and dried apricots and dried cherries for the fruit. Everyone raved about it and asked me for the recipe!!
I’m so happy to hear that Valerie!
Erica D says
Thank you for this simple recipe! I followed it exactly, really liked it…making it a 3rd time right now!! :)
Side note: I made it w less oil (less calories) the first time I tried it – it was good BUT it is so much better and crispy w the whole 1/2 c oil.
So happy to hear this, Erica! Thank you so much for coming back to let me know!
Patricia says
Can I cut these into bars
No, this won’t work for granola bars. But I have a recipe for them here: Granola Bars.
Laura says
I cleaned out my pantry with this recipe, and the granola was great! Used agave, just a little brown sugar, coconut oil, slivered almonds, pepitas and dried cranberries. Plenty of natural sweetness.
So glad to hear you liked it Laura!
Sheila Yonge says
This was a great recipe. I really enjoy the flavor and didn’t take that long to make.
I’m so glad to her that you liked this, Sheila!
Renee says
I made this following the recipe with these changes: I used about half the oil, and about two thirds the honey in an effort to minimize the calories. Like Lisa advised, my granola did not clump as much as with all the oil. I am very happy with the results and will return to this recipe again.
I’m so glad you liked it!
Johana says
I’m currently getting ready to make these, but I just realized something. The recipe doesn’t specify if I should preheat the oven to 325°F or C, so I’m unsure
I’m so sorry about that, Johana! It is Fahrenheit.
Beth says
My daughter loves this!! I have been making her a batch a week for over a year. Now that she is away at college, I make some and send it to her!! So much healthier and cost effective than store bought!
You sending this to your daughter at college, absolutely made my day. Thank you, Beth.
Jean says
I suggest stirring the granola every 15 minutes. It helped brown more evenly also I cut my oil back to 1/3 of a cup and it was still crunchy. However. I did not add the last cup of dried fruit. Thank you for a delicious recipe.
I’m glad you liked it!