Recipe
I’ll say it outright—this homemade granola recipe is the best thing to happen to your breakfast routine. It’s crisp, golden, and packed with just the right amount of sweetness, plus a hint of warmth from cinnamon and a satisfying crunch from toasted nuts and seeds.
What makes it truly special? It’s made with just a handful of wholesome ingredients you probably already have in your pantry—no shortcuts or mystery additives. I’ve been making this weekly for years, and it’s become a non-negotiable in my kitchen.
Perfect for sprinkling over yogurt, pairing with milk, or munching straight from the jar, this granola is a flavor explosion that’s surprisingly easy to customize. Trust me, once you taste it, you’ll wonder why you ever bought the store-bought stuff. Let’s get toasting!
Ingredients
This homemade granola recipe relies on a mix of pantry staples and a few key ingredients that make it stand out.
The secret to its irresistible crunch and flavor? A balance of textures and a touch of sweetness that caramelizes during baking. Here’s what you’ll need:
- Old-fashioned rolled oats: The backbone of any granola. Avoid quick oats—they’ll turn mushy.
- Maple syrup or honey: For natural sweetness and that signature caramelized crunch. Use honey for a deeper flavor or maple syrup for a lighter touch.
- Coconut oil or olive oil: Adds richness and helps the granola crisp up. Melted butter works too for a richer flavor.
- Nuts: Almonds, walnuts, or pecans—choose your favorite. Toasting them beforehand amplifies their flavor.
- Seeds: Pumpkin or sunflower seeds add extra crunch and nutrients.
- Vanilla extract: A splash enhances the sweetness and adds depth.
- Salt: Don’t skip it! A pinch balances the sweetness and elevates the flavors.
- Optional add-ins: Dried fruit (like cranberries or raisins), shredded coconut, or dark chocolate chunks. Add these *after* baking to prevent burning.
Pro tip: For extra flavor, toast the oats and nuts for 5 minutes before mixing with the wet ingredients. It’s a game-changer!
How to Make the Best Honey-Almond Granola Instructions
- Bake for 30-35 minutes, stirring halfway through. This prevents burning and promotes even toasting. Keep an eye on it toward the end to avoid over-browning.
- Remove from the oven and let it cool completely on the baking sheet. Cooling helps the granola crisp up and form clusters.
- Once cool, break into pieces and store in an airtight container. Proper storage keeps it fresh and crunchy for up to two weeks.
Pro Tip: If you’d like to add dried fruit or chocolate chips, stir them in after baking to maintain their texture and flavor.
Watch Out: Avoid over-stirring during baking, as this can prevent cluster formation. Patience is key for those perfect granola clumps!
Nutrition
This homemade granola recipe provides a nutritious and delicious breakfast or snack option. Below is the nutritional information per serving.
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Total Fat | 9g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 85mg |
| Total Carbs | 30g |
| Dietary Fiber | 4g |
| Sugars | 10g |
| Protein | 5g |
Chef Tips
Though granola is simple to make, I’ve found that a few tricks can elevate it from good to great. Always toast your oats first for a deeper flavor.
Use parchment paper to prevent sticking and make cleanup easier. Add dried fruit after baking to keep it chewy.
Stir the granola halfway through baking for even browning. Finally, let it cool completely—this guarantees the perfect crunch.
Frequently Asked Questions
Can I Use a Different Type of Oil?
Yes, I can use a different type of oil, like avocado, coconut, or olive oil, depending on the flavor I want. It’s important to choose one that’s liquid at room temperature and fits my taste preferences.
Is This Granola Gluten-Free?
This granola is only gluten-free if you use certified gluten-free oats and verify all other ingredients are gluten-free. I always double-check labels because even small amounts of gluten can affect those with sensitivities.
How Long Does Homemade Granola Last?
Homemade granola lasts about 2 to 4 weeks if I store it in an airtight container. I keep it in a cool, dry place to maintain freshness. If I refrigerate it, it can last even longer.
Can I Substitute the Almonds With Another Nut?
I’d swap almonds for walnuts, pecans, or cashews—they’ll all work. Just keep the same amount so the texture stays balanced. If you’re allergic, try seeds like pumpkin or sunflower for a similar crunch.
What Can I Use Instead of Honey?
I’d suggest maple syrup or agave nectar—they’re great honey substitutes. You could also try brown rice syrup or date syrup if you prefer. Just adjust the amount to match honey’s sweetness and stickiness.
