Homemade Granola

5 from 13 votes

Made with a handful of ingredients and minutes of prep, this easy granola recipe is naturally sweetened, allergy-friendly, endlessly adaptable, and perfectly crisp and golden.

Prep Time5

Cook Time40

Total Time45

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Author: Kristen Chidsey

Equipment

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.

Notes

Oats: It is best to use old-fashioned rolled oats instead of quick-cooking oats when making granola. It gives the granola a better texture. Ensure that your oats are certified gluten-free if needed.

Coconut Oil: Extra virgin olive oil, rapeseed oil, sunflower oil, canola oil, or even melted butter work in place of the coconut oil.

Maple Syrup: Honey can be substituted, but I prefer the flavor and texture of granola made with maple syrup.

Additions: Use 1-2 cups TOTAL of any combination of additional mix-ins you desire.

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.

Storage: 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.

Nutrition