Homemade granola is kind of the best.
For one, it takes 30 minutes from start to finish and it is SO simple. My favorite time to whip up a batch of homemade granola is on a Saturday or Sunday morning, coffee in hand, as I mill around the kitchen and plan for the weekend. It’s not a committed process, so you can chill, and it fills the kitchen with the aromas of cinnamon and roasted nuts! Stop wasting money on scented candles, friends–make homemade granola instead…
Another selling point? You have total control over your ingredients while deciding which nuts, seeds, dried fruits, and natural sweeteners to use. Switching it up from time to time and using different combinations of fruits and nuts allows for variety, so you don’t have to have the same old granola every time.
In this recipe, I opted for chopped walnuts, some leftover slivered almonds I had kicking around, pepitas, golden raisins, and honey. You’ll get about 6 cups of granola out of this recipe–so find yourself a nice jar or sealable bin and keep it on the counter for easy munching access! Because trust me, you’ll be munching on this regularly.
It’s great on it’s own, sprinkled over yogurt, or over a smoothie bowl!
Pin it for later:
Easy Homemade Granola
- 4 cups of old-fashioned rolled oats
- 1.5 cups of raw nuts and/or seeds I used 1/2 cup of chopped walnuts, 1/2 cup of slivered almonds, and 1/2 cup of pepitas
- 1 teaspoon of fine grain kosher or sea salt
- 1/2 teaspoon of ground cinnamon
- 1/2 cup melted coconut oil
- 1/2 cup of honey you could also use maple syrup or agave nectar
- 1 teaspoon of vanilla extract
- 2/3 cup of dried fruit chopped if they are large (I used golden raisins)
MATERIALSLarge rimmed baking sheet
- Parchment paper
- Preheat oven to 350 degrees F.
- Line a large, rimmed baking sheet with parchment paper.
- In a large bowl, combine the oats, nuts and/or seeds, salt and cinnamon.
- Stir well to blend.
- Pour in the coconut oil, honey (or whatever sweetener you're using), and vanilla extract.
- With care, fold the wet ingredients into the oats until every oat, nut, and seed is lightly coated.
- Pour the granola mixture onto the parchment lined baking sheet and spread it out in an even layer using a spatula or a large spoon.
- Bake until golden, approx. 21 to 23 minutes, stirring halfway through cooking time.
- Please note that the granola will continue to crisp up as it sits and cools.
- Once the granola is completely cooled, you can break it into pieces and stir in the dried fruit.
- Keep the granola in an airtight container at room temperature. It will keep for 1 to 2 weeks.
- You may also freeze it in a sealed freezer bag for up to 3 months.