My Homemade Granola Recipe is full of the goodness of whole ingredients like old-fashioned oats, nuts, maple syrup, brown sugar, cinnamon, coconut oil and a secret ingredient for producing big clusters. I make this on repeat in my house!

WHY YOU WILL LOVE THIS RECIPE

• It’s healthy with whole ingredients.
• It’s SO easy to make.
• The recipe is so versatile and the sky is the limit for add-ins.
• You can give it as gifts for family and friends.
• It’s delicious!

Since I started making my own homemade granola recipe, there are so many other things I’ve been adding to my list of from-scratch recipes. There’s a certain comfort that comes with knowing exactly what is going into the foods we consume and feed our families.

Not only is granola easy and quick to make, but it is delicious and so versatile. You can eat it by itself as a snack, sprinkle it over yogurt (my favorite!) or ice cream, add to trail mix or even a salad or casserole.

I cannot stop making this recipe and I make it every week now. It’s also a lovely recipe to make as holiday gifts. You can wrap it up in a pretty little Mason jar, add a bow and you’ve got a sweet homemade gift!

INGREDIENTS

• old-fashioned oats (Not quick-cooking.)
• chopped nuts (I like almonds.)
• cinnamon
• salt
• maple syrup
• dark brown sugar (I prefer dark brown sugar because it adds a deeper caramel flavor. You can use light brown if you prefer.)
• coconut oil
• vanilla extract
• egg white (Optional: for producing big clusters)
• Optional: unsweetened coconut, dried fruit, chocolate chips, candy (When adding these ingredients, the dried fruit, chocolate, candy pieces should be added after the granola is completely cooled.

See recipe card for quantities.

INSTRUCTIONS

Step 1: Preheat oven to 300°F.

Step 2: Line a cookie/baking sheet with parchment paper and set aside.

Step 3: Add oats, chopped nuts, cinnamon and salt (unsweetened coconut at this point, if you prefer) to a large mixing bowl and mix together.

Step 4: Add maple syrup, brown sugar, coconut oil and vanilla extract to a medium mixing bowl and stir together. (Make sure your coconut oil is melted. I do buy liquid coconut oil, but if it firms up at all, you can melt it in the microwave in 10-second increments.)

Step 5: Pour maple syrup, brown sugar, coconut oil and vanilla extract mixture into the dry oat mixture and stir together.

Step 6: Lightly beat the egg white in a small bowl and add it to the bowl with the granola ingredients. Stir together until just combined.

Step 7: Pour ingredients onto lined cookie sheet.

Step 8: Pat down evenly with a spoon or your hands.

Step 9: Bake for 30-40 minutes, rotating the pan once, halfway through. (If you want your granola to have big clusters, do not stir it.)

Step 10: Remove from oven once the edges start to brown lightly. (I like mine a little crispier.)

Step 11: Let cookie sheet cool on a wire grid until granola is completely cool.

Hint: If you’re adding dried fruit and/or chocolate chips, add it after the granola has completely cooled.

VARIATIONS

• Add honey instead of maple syrup if you want a richer, sweeter granola with a thicker and stickier texture.
• Use different nuts like peanuts, pecans or walnuts.
• Use different dried fruits like raisins, dried cranberries, banana chips, papaya, etc.
• Add chocolate chips, white chocolate chips, peanut butter chips or butterscotch chips for different flavors.
• Add candies like m&m’s or toffee chunks.

EQUIPMENT

• large spoons
• jelly roll pan (15 x 10″) or cookie sheet (I love the jelly roll pan for this because the amount of granola fits perfectly.)
• medium and large mixing bowls
• measuring cups and spoons
• parchment paper
• cutting board
• large, sharp knife (for cutting nuts)
• cooling grid
• large Mason jar (for storing)

STORAGE

Store cooled granola in an airtight container or sealed food storage bag at room temperature for 2-3 weeks or the refrigerator for up to 4 weeks. I like to use a large Mason jar with a tight lid.

Granola can be frozen for up to 3 months in an airtight freezer bag or container.

Granola with dried fruit: to keep your granola crispy, I recommend adding your dried fruit just before you’re going to eat it or it will introduce moisture. If you do mix it in, store it for 1-2 weeks at room temperature.

Granola with chocolate chips or candy: store in a cool, dry place. If your kitchen gets warm or humid, you can keep your granola in the refrigerator or freezer to keep the chocolate from melting or blooming.

In the refrigerator it will stay crisp for up to 4 weeks. In the freezer, for up to 3 months.

TOP TIPS

If your granola ever gets a little soft and you want to crisp it up, spread it on a baking sheet and bake in a 300°F oven for 5-8 minutes. Cool completely before storing again. (This goes for granola with dried fruit, chocolate and/or candy as well.)

RELATED

For more, visit my Breakfast and Brunch Recipes page!

This homemade granola recipe is one of my favorite things to make and I usually eat way too much of it! It’s so delicious as a snack or over a fruit and yogurt parfait. I highly recommend it.

If you make this recipe, please leave a comment below.

Sweet regards,

Michele