Homemade granola tastes better and costs far less than store-bought. It’s also incredibly simple to make. This easy granola recipe is a reliable, flexible base you’ll return to again and again.
Having a go-to granola recipe is handy—the dependable one you can make without thinking. This is one of my favorite basic recipes, and once you try it you’ll see how easy and satisfying homemade granola can be.
Why make your own
- Save money. Buying bulk ingredients and making granola at home is usually more economical than buying packaged granola, especially when you make larger batches.
- Incredibly easy. Mix the ingredients, spread on a sheet, and bake. That’s it.
- Versatile. Swap nuts, seeds or dried fruit to change the flavor and texture. This recipe is a great starting point for experimentation.
- Superior flavor. Homemade granola has a fresh, toasty taste that often outshines store varieties. It’s worth the few minutes it takes to prepare.
What you’ll need
- Canola oil: My preference for a neutral flavor. Coconut oil or olive oil work too—coconut oil will add a mild coconut note.
- Rolled oats: Use gluten-free oats if needed.
How to make this easy granola recipe
There’s almost nothing to it—simple steps produce great results.
- Preheat the oven to 300°F (150°C).
- In a large bowl, combine the dry ingredients and mix thoroughly so everything is evenly coated. If the mixture looks slightly dry, add an extra tablespoon of oil and stir.
- Spread the mixture evenly on a parchment-lined or lightly greased baking sheet. Press gently to make an even layer if you prefer large clusters.
- Bake for 25–30 minutes, checking once halfway through. For chunkier granola, avoid stirring; for a looser texture, gently shift it halfway through baking.
- Remove from the oven when the granola is golden brown and looks dry. Let it cool completely on the sheet before breaking into clusters. Store in an airtight container for up to two weeks.
Notes and pro tips
- For extra crunch, fold in a lightly beaten egg white before baking; it helps clusters hold together and crisps up nicely.
- To form larger clusters, use a mix of 1 1/2 cups rolled oats and 1 1/2 cups quick oats instead of 3 cups rolled oats.
- Resist the urge to break the granola while it’s warm. Cooling completely improves cluster formation.
- Granola is done when the coating has dried and the mixture is a golden brown color.
Possible substitutions
- If you prefer honey to maple syrup, substitute it for a slightly different flavor and sweetness profile.
- If you have a nut allergy, omit almonds and use seeds such as pumpkin or sunflower seeds instead.
- Using coconut oil will impart a stronger coconut flavor than neutral oils—choose based on your taste preference.
Ingredients
- 3 cups rolled oats (regular or gluten-free)
- 1 cup sliced almonds
- 1 1/2 cups flaked coconut
- 1/3 cup maple syrup
- 2 tablespoons brown sugar
- 1/3 cup plus 1 tablespoon canola oil
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 300°F (150°C).
- Combine all ingredients in a large bowl, stirring until everything is evenly coated.
- Spread the mixture in a single layer on a parchment-lined baking sheet.
- Bake 25–30 minutes, stirring once halfway if you want a looser texture. For clusters, avoid stirring.
- Allow the granola to cool completely on the baking sheet, then break into pieces and store in an airtight container.
Nutrition
Calories: 290 kcal; Carbohydrates: 27 g; Protein: 5 g; Fat: 19 g; Saturated Fat: 7 g; Sodium: 104 mg; Potassium: 215 mg; Fiber: 5 g; Sugar: 9 g; Vitamin C: 1 mg; Calcium: 55 mg; Iron: 2 mg. (Approximate values.)
If you enjoyed this recipe or have a question, leave a comment below.