I love making homemade granola. The scent of cinnamon and vanilla fills my kitchen, and I start imagining the crunchy clusters that will soon top my yogurt. This easy granola recipe uses just a few basic ingredients to create perfectly clustered, golden-baked granola that’s great for yogurt bowls or just snacking anytime.
For years, I thought making granola at home was super complicated. It felt like something you just buy at the grocery store or health food shop. When I finally tried making it, I couldn’t believe how easy it actually is! Now I make it all the time because I love knowing exactly what’s in it. No mystery ingredients, no excess sugar – just wholesome oats, clean ingredients and the flavors I actually want.
Easy Granola Recipe
If you love granola but think you could never make it yourself, this easy homemade version is for you. It’s simple to make, uses ingredients you probably already have, and comes together quickly. Best of all, it’s so easy to customize. I made a Honey Nut Granola variation recently and it’s so good. You can switch it up with different spices, nuts and seeds, dried fruit, or coconut. Or just keep it simple and basic, that’s ok too!
Tips for Success
- Don’t skip the parchment paper. It makes cleanup so much easier and helps prevent sticking. I like to lightly spray (or grease) the baking sheet before laying down the parchment. This keeps the parchment in place rather than sliding around.
- For clumpy granola, let it cool completely before breaking up. Your patience will be rewarded!
- If using roasted nuts or seeds, add them after baking. They will burn if added before baking.
Ingredients
Key Ingredients
Rolled oats: Oats are the foundation of this granola. Make sure to use old-fashioned rolled oats, not quick oats.
Oil: I use organic virgin coconut oil because I consider it one of the healthiest oils. I don’t notice any coconut flavor, but if you’re sensitive to it, try refined coconut oil or another mild oil.
Maple Syrup or honey: This is the ingredient that binds everything together. I used maple syrup for this but tried honey in my Honey Nut Granola. It worked beautifully but I did find honey tends to brown faster so I needed to reduce the bake time.
Salt: I like to use a good quality sea salt such as Baja Gold Mineral Sea Salt or Redmond’s Real Salt.
Cinnamon: Feel free to adjust the cinnamon to taste. I love cinnamon, so I add a generous teaspoon. You can certainly dial it back to half a teaspoon if you prefer. I used this Vietnamese cinnamon from King Arthur, which is one of my favorite spices.
Vanilla: I used my trusty Molina vanilla extract for this. I just started my first batch of homemade vanilla a few months ago, and I’m excited to try it when it’s ready!
Let’s talk about Equipment
I love using my half-sheet pans for everything. I have about 8 of them and find them invaluable for so many things. They’re the perfect size for one batch of granola. If you plan to double the recipe, be sure to split into two pans or the granola won’t bake evenly.
Along with baking sheets, I can’t live without pre-cut parchment sheets. These are a bit of a luxury, I suppose – you can certainly get rolls and cut them to size. But they make life SO much easier. I buy them in bulk and they last a very long time!
Variations
This recipe is easy to adjust depending on what you like or have on hand. Try pecans or almonds instead of walnuts, or use a mix. You could easily make it nut-free by skipping the nuts. Or, use 5 cups of oats and skip the nuts and seeds altogether. You’re in control!
Add dried fruit, such as cranberries, raisins, or chopped apricots after baking. Gently press into the baked granola without stirring.
If you want to add coconut, use large flakes and only in the last 5-8 minutes of baking. It browns very fast!
Spices: Reduce the cinnamon and swap in other spices. For example, pumpkin spice granola sounds like a very good idea to me…especially if you have a jar of homemade pumpkin spice mix ready to go!
I can’t wait to play around with more granola flavors and share what I come up with! If you have a favorite variation, feel free to send it my way – I’d love to know.
Instructions
1. Add all dry ingredients to a large bowl and mix well.
2. Add oil, syrup and vanilla and stir until mixture is well coated.
3. Dump onto prepared baking sheet.
4. Arrange into even layer, pressing with rubber spoon or spatula.
5. Bake at 350°F for 15 minutes, then remove from oven and stir well. Press the granola firmly back into an even layer.
6. Bake for an additional 20 to 25 minutes, or until golden brown. The granola will still be soft, especially in the middle, but it will crisp up as it cools.
7. Let cool completely (at least one hour) before breaking into chunks.
FAQs
Can I use quick oats instead?
I don’t recommend it. Quick oats are too small and won’t have the same texture as old-fashioned rolled oats. I might experiment with swapping just a small amount of the oats (maybe 1/2 cup?) for quick oats and see how it goes.
What’s the best yogurt for granola?
A thick Greek yogurt works best. I like to buy plain, unsweetened Greek yogurt and I sweeten it myself with a drop or two of liquid sugar-free sweetener, plus a splash of vanilla.
Of course, feel free to use your favorite yogurt. Ultimately, the best yogurt for granola is the one you love!
How do I store leftover granola?
Keep in an airtight container at room temperature for up to 2 weeks. For longer storage, keep it in the fridge for up to 4 weeks. Just make sure it’s tightly sealed so it stays crisp.
Other Recipes You Might Enjoy:
Easy Granola
Equipment
- 1 baking pan I use a 13×18 (half sheet) pan
Ingredients
- 4 cups (450g) old-fashioned rolled oats
- 1 cup mixed raw nuts and seeds (I used 1/2 cup walnuts and 1/4 cup each sunflower seeds and pumpkin seeds) See notes
- 1/2 cup (100g) coconut oil, melted (or other oil of choice)
- 1/2 cup (150g) maple syrup or honey see notes
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F.
- Lightly spray or grease a baking sheet. Line with parchment paper, smoothing the paper so it won’t slide around. If you don’t have parchment, make sure to grease the pan well.
- In large bowl, mix oats, nuts and seeds, salt, and cinnamon until well combined.
- Pour oil, syrup, and vanilla on top of oat mixture. Mix well until the oats, nuts and seeds are evenly coated.
- Pour mixture onto prepared baking pan.
- Spread into an even layer, pressing down with rubber spoon or spatula.
- Bake for 15 minutes. Remove from oven and stir well. Press the granola firmly back into an even layer (this helps it form clusters).
- Bake an additional 20-25 minutes, or until golden brown. Granola will still be soft (especially in the center), but will crisp up as it cools.
- Remove from oven and set on cooling rack.
- For big clusters, let the granola cool completely without stirring, at least an hour.
- Once cool, break into chunks using a spatula or your hands. Be sure it’s fully cooled before storing in an airtight container. I usually let mine sit 3 to 4 hours before sealing.
Notes
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