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This Homemade Granola Recipe is made with just a handful of pantry staples and minutes of prep and is guaranteed to beat a store-bought bag every time! It is naturally sweetened, allergy-friendly, endlessly adaptable, and perfectly crisp and golden.
Just like homemade granola bars, copycat Larabars, and energy bites, this is one of those recipes that feels almost too easy, but the flavor says otherwise. Sprinkle it over yogurt, pour it into a bowl with milk, or pack it as a wholesome snack.
Kristen's Keys for Homemade Granola
Let me share with you a few tips that will help you make granola that will rival any specialty market for a fraction of the cost.
- Use old-fashioned rolled oats for the best texture. Steel-cut oats won't cook through and quick oats turn soft and flaky, rather than crisp and chewy.
- Line your baking pan with parchment paper. This prevents the granola from sticking the pan and makes clean-up a breeze.
- Bake low and slow. This gives the oats time to toast and absorb the oil and sweetener evenly, which is what creates that golden, crunchy texture instead of burnt edges.
- Add mix-ins at the right time. Raw ingredients like nuts or seeds can go in before baking so they toast. Dried fruit and chocolate? Always after.
- Let it cool completely before touching it. This is where the magic happens. The granola crisps up as it cools-stirring too soon breaks up those clusters.
Notes on Ingredients
Rolled oats, oil, sweetener, and spices are the key ingredients needed to make granola. From there, you can add in nuts, dried fruit, flaxseed, hemp seeds, chia seed, additional spices, etc.
- Oats: Rolled, old-fashioned are best here. Ensure they are certified gluten-free if needed.
- Oil: For a nutty undertone and crisp clusters, I recommend using melted unrefined coconut oil. For neutral flavor, opt for sunflower, canola, or grapeseed oil. Extra virgin olive oil works here too, but will add a savory depth to the granola.
- Sweetener: Maple syrup is my go-to for rich, deep flavor without refined sugars. Honey works is a suitable substitute, but I far prefer the flavor and texture of maple syrup here.
- Spices: Keep it simple and just add cinnamon, vanilla extract, and a pinch of salt. Or add additional depth with by adding nutmeg, cardamom, or pumpkin pie spice to change the flavor profile a bit.
How to Make Granola at Home
Mix, bake, cool. It really is THAT easy!
Step One: Combine Base
In a large mixing bowl, combine the rolled oats with maple syrup, melted coconut oil, a pinch of salt, and cinnamon. If you are adding raw nuts, seeds, or untoasted shredded coconut, add those ingredients NOW. These ingredients develop deeper flavor as they toast alongside the oats.
Use a food processor WHEN needed. If I am adding a lot of nuts to my granola recipe, I often break out the food processor rather than a mixing bowl. I pulse the nuts a few times to "chop" them up, then add in the oats, seasonings, maple syrup, oil, etc. and pulse a few times to just bring the mixture together. This saves on prep time and dishes.
Step Two: Bake
Transfer the granola base to a parchment-lined rimmed baking sheet and bake for 40-45 minutes, or until the oats are golden brown. You will want to give the oats a stir every 15 minutes to promote even browning.
Step Three: Cool
Remove the granola from the oven and let the granola cool to room temperature on the pan without stirring. This is when those little golden nuggets of crisp, sweet perfection develop.
Step Four: Add Final Mix-Ins
Once the granola has been baked and fully cooled, add dried fruit, toasted nuts, toasted coconut and/or chocolate and evenly toss to distribute throughout the mixture.
How to Store Homemade Granola
Once the granola has thoroughly cooled, transfer it to an airtight container and store it in a cool, dark pantry for up to 1 month.
Alternatively, transfer the cooled granola to a freezer-safe bag, remove excess air, and store in the freezer for up to 3 months. Spread the granola out on a sheet pan and let defrost at room temperature before enjoying. Store leftovers in airtight container for up to a 2 weeks in the pantry.
Optional Granola Mix-Ins
Once you've made granola once, you'll start customizing without even thinking about it. The options are truly endless. Below are a few of my favorite mix-ins.
- Chia Seeds/Ground Flaxseeds: Add up to ¼ cup of each to the granola base before baking for a dose of fiber, nuttiness, and texture.
- Hemp Seeds: Add up to ¼ cup after baking and cooling granola.
- Nuts: Add up to 1 cup of almonds, cashews, pecans, peanuts, etc. If your nuts are untoasted, add before baking. If toasted, add after the granola has cooled.
- Coconut: Add up to ½ cup of flaked coconut to the mixture. If using unsweetened coconut flakes, add prior to baking. For toasted and/or sweetened coconut flakes, add stir into the granola once baked and cooled.
- Dried Fruit: Raisins, cranberries, dried blueberries, and even dried banana are all great options. Stir in up to 1 cup after granola has fully cooled.
- Chocolate: Mix in ½- 1 cup chopped chocolate, chocolate chips, or chocolate candies for a decadent treat. Just wait to add until granola is fully cooled or you will have a mess. 😉
More Favorite Recipes Using Oats
- Banana Oat Pancakes
- Peanut Butter Oatmeal Bars
- Instant Pot Oatmeal
- Oatmeal Chocolate Chip Muffins
- Slow Cooker Maple Brown Sugar Oatmeal
Homemade Granola
Ingredients
- 3 cups old-fashioned rolled oats
- ¼ cup pure maple syrup
- ¼ cup coconut oil, melted
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ teaspoon vanilla extract, optional
- 1-2 cups optional add-ins, nuts, dried fruit, coconut, chia seeds, chocolate chips, etc.
Instructions
- Preheat oven to 300℉ (150℃) and line a sheet pan with parchment paper.
- In a large mixing bowl, mix together the 3 cups old-fashioned rolled oats, ¼ cup pure maple syrup, ¼ cup coconut oil, 1 teaspoon ground cinnamon, ¼ teaspoon kosher saltand ½ teaspoon vanilla extract until well combined. At this point if you are opting to add raw nuts, chia seeds, flaxseed, or untoasted shredded coconut, mix that into the base of the granola now.
- Spread the oat mixture out onto the prepared pan. Bake for 40 minutes, stirring the mixture about every 15 minutes, or until the oats are golden brown.
- Remove from the oven and allow to cool fully to room temperature. Once cooled, stir in any toasted nuts, dried fruit, or chocolate chips.
- Store the granola in an airtight container in a cool, dark pantry for up to 1 month.
Equipment
Notes
- Chia Seeds/Ground Flaxseeds: Add up to ¼ cup of each before baking.
- Hemp Seeds: Add up to ¼ cup after baking and cooling.
- Nuts: Add up to 1 cup of almonds, cashews, pecans, peanuts, etc. If your nuts are untoasted, add before baking. If toasted, add after the granola has cooled.
- Coconut: Add up to ½ cup of flaked coconut to the mixture. If untoasted, unsweetened coconut flakes, add prior to baking. For toasted and/or sweetened coconut flakes, add stir into the granola once baked and cooled.
- Dried Fruit/Chocolate: After cooled, stir in up to 1 cup total raisins, cranberries, dried blueberries, chopped chocolate, chocolate chips, or chocolate candies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe for homemade granola was originally published in 2016 and updated in 2026.
Look delish! I like that it's not too sweet like the stuff from the store. For the chia seeds, does the colour matter whether they're white or black or whatever?
Hi Cindy! Chia seeds can be either color 🙂 Enjoy!
So toasty and delish! Always looking for a yummy granola recipe like this one:)
I hope you love it just as much as us!
I love making homemade granola -- this sounds like a wonder flavor combo!
This flavor is so good--enjoy!
Nothing beats a big bowl of crunch in the morning! I've never seen a coconut almond blend before! I'll have to be on the look out!
Cynthia--it is a newer flavor combo and my new FAVORITE!!! You have to try it!
How funny we just bought a container of this combo milk. It is so good in coffee!
Oh yum--coffee <3
Mmm this looks so easy and yummy! Would love to have you join our meatless Monday link up today
Thanks so much Deborah! This is easy. Must check out your link-up ":)
Kristen, I so love your idea of "healthy eating" and whole hardheartedly agree with it!
Your delicious blend of chia, maple syrup, coconut, cinnamon and oats is making me wish I was having a bowl of yogurt and granola for breakfast!
I wish I could send you some Shashi 🙂