Homemade Granola
This crunchy, golden granola is packed with wholesome oats, nuts, and seeds, lightly sweetened with honey and maple syrup. Perfect for breakfast with yogurt, as a snack, or sprinkled over smoothie bowls, this customizable recipe delivers irresistible clusters and beats store-bought versions every time.
Equipment
- Large rimmed baking sheet 18x13 inch or half-sheet pan
- Parchment paper For easy cleanup
- Large mixing bowl
- Small saucepan For warming wet ingredients
- Wooden spoon or spatula For stirring
Ingredients
- 4 cups old-fashioned rolled oats 400g, not instant oats
- 1 cup raw almonds 140g, roughly chopped or slivered
- 1 cup raw pecans 110g, roughly chopped
- 1/2 cup pumpkin seeds 70g, pepitas
- 1/2 cup sunflower seeds 65g
- 1/4 cup flax seeds 40g, whole or ground
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
For the Wet Ingredients
- 1/2 cup honey 170g
- 1/3 cup maple syrup 80ml
- 1/3 cup coconut oil 75ml, melted
- 2 teaspoons vanilla extract
Add-ins (After Baking)
- 1 cup dried cranberries 140g, or raisins
- 1/2 cup unsweetened coconut flakes 40g
Instructions
- Preheat oven to 325°F (165°C) and line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine oats, almonds, pecans, pumpkin seeds, sunflower seeds, flax seeds, cinnamon, and salt. Stir well to distribute evenly.
- In a small saucepan over low heat, warm honey, maple syrup, and coconut oil until melted and combined. Remove from heat and stir in vanilla extract.
- Pour the wet mixture over the dry ingredients and stir thoroughly until everything is evenly coated and well combined.
- Spread the granola mixture evenly on the prepared baking sheet in a thin layer, pressing down gently to create clusters.
- Bake for 40 minutes, stirring gently once halfway through at the 20-minute mark. Granola should be golden brown and fragrant when done.
- Remove from oven and let cool completely on the baking sheet without stirring to allow clusters to form, about 1 hour.
- Once completely cooled, break into clusters and stir in dried cranberries and coconut flakes. Store in an airtight container.
Notes
- For bigger clusters, don't stir the granola during cooling. Press firmly on the baking sheet before baking.
- Customize with your favorite nuts and seeds like cashews, walnuts, or chia seeds.
- For a less sweet version, reduce honey and maple syrup by 2-3 tablespoons each.
- Store in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.
- The granola will crisp up as it cools, so don't worry if it seems soft when you remove it from the oven.
- Use neutral oil like vegetable or canola instead of coconut oil if preferred.
- Add chocolate chips or dried apricots after cooling for extra flavor variations.
- Watch carefully during the last 10 minutes of baking to prevent burning, as ovens vary.
- This recipe doubles easily for meal prep or gift-giving in mason jars.
- Skip the dried fruit and coconut if making a nut-and-seed only version for savory applications.
Nutrition
Serving: 1ServingCalories: 310kcalCarbohydrates: 36gProtein: 8gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 100mgPotassium: 280mgFiber: 6gSugar: 16gVitamin A: 2IUVitamin C: 4mgCalcium: 6mgIron: 15mg
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