Homemade Granola Recipe
Posted Aug 31, 2017, Updated Jun 28, 2024
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This healthy homemade granola recipe is easy to make with 8 nutritious ingredients in 30 minutes! A delicious granola recipe that’s even better than store-bought!
This homemade granola recipe is easy & delicious.
Made with a short list of delicious & nutritious, is a healthier alternative to sugar-laden store-bought varieties (also try this peanut butter granola).
Serve it on top of yogurt, overnight oats, or with a splash of milk for a delicious breakfast or snack.
Healthy Granola Recipe: Substitutions
Here are a few acceptable substitutions for this homemade granola recipe. As always I recommend making it exactly as written.
- Coconut oil. Butter is the best substitute for coconut oil.
- Honey. Maple syrup is a delicious substitute.
- Old-Fashioned Oats. Quick-cooking oats can be substituted but you might need to add an extra 1 or 2 Tablespoons or two of either coconut oil or honey for moisture. Steel cut oats do not work in this recipe.
- Pecans. Chopped almonds or walnuts are also delicious options to use in this recipe. If you are allergic to nuts, simply increase the amount of oats/coconut by ½ cup.
How to Make Homemade Granola
Let’s walk through how to make granola together, and don’t forget to watch the video.
Begin by mixing the dry ingredients together, then set them aside.
Then, combine the melted coconut oil (or butter), honey and vanilla in a small bowl.
Pour the wet mixture over the dry ingredients and stir to combine.
Next, Spread the granola mixture out in an even layer on the prepared baking sheet. If you want chunky granola be sure to press the granola together in the pan. Bake for 30 minutes.
Test for doneness. The granola usually feels soft to the touch when it first comes out of the oven, but hardens as it cools.
To test for doneness take a few pieces of granola off the baking pan and let it cool. If it hardens and becomes crunchy then it’s done.
Serve
Let the granola cool and serve it on top of yogurt, with a splash of milk, or with your favorite breakfast recipes. Here are some suggestions:
- Add it to smoothie bowls or acai bowls.
- It’s delicious on top of overnight oats with yogurt and pumpkin overnight oats.
- Stir it into your favorite smoothie recipes.
Store/Freeze
Store this healthy granola recipe in an airtight container for up to two weeks (if it lasts that long). It can also be frozen in an airtight container for up to 3 months.
Reheat
If the healthy granola becomes soft during storing (this can happen if it wasn’t baked all the way). Simply reheat it in the oven at 300 degrees F for 5-10 minutes, or until is passes the doneness test.
Homemade Granola Recipe FAQs
Not if you make this healthy homemade granola recipe! It’s a nutritious way to start the day.
You probably did not bake it long enough. Return it to the oven and continue baking.
Lumps form in two ways. 1) Using the correct wet : dry ingredient ratio (which this recipe does). and 2) being very careful when you flip the granola over so that you keep the clumps together.
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Healthy Granola Recipe (Gluten-Free)
Ingredients
- ¼ cup coconut oil (or salted butter, melted)
- ¼ cup honey (or maple syrup)
- ½ teaspoon pure vanilla extract
- 2 cups old-fashioned oats
- ½ cup coconut (shredded, unsweetened)
- ½ cup raw pecans (chopped)
- 2 teaspoons ground cinnamon
- ½ teaspoon sea salt
Instructions
- Preheat oven to 300 degrees F. Lightly grease a baking sheet, set aside.
- In a large bowl mix together oats, coconut, cinnamon, salt and pecans. Set aside.
- Combine melted coconut oil (or butter), honey and vanilla in a small bowl.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Spread the granola mixture in an even layer on the prepared baking sheet.
- Bake the granola for 30 minutes or until golden brown, stirring half way through baking. It may feel soft when you remove it from the oven, but it gets harder and crunchier as it cools so please be careful and do not over bake.
- Allow the granola to cool and eat it with your favorite yogurt or milk! Store in an airtight container at room temperature.
Video
Notes
- Coconut oil. Butter is the best substitute for coconut oil.
- Honey. Maple syrup is a delicious substitute.
- Old-Fashioned Oats. Quick-cooking oats can be substituted but you might need to add an extra 1 or 2 Tablespoons or two of either coconut oil or honey for moisture. Steel cut oats do not work in this recipe.
- Pecans. Chopped almonds or walnuts are also delicious options to use in this recipe. If you are allergic to nuts, simply increase the amount of oats/coconut by ½ cup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made granola for years for my children…all grown grown! I’ve been on Keto for two years and when I found your recipe I was beyond excited!! Of course I don’t use oats so your recipe is PERFECT!!!! Thank you for this recipe!!!!!! I love it!!!!!!
Oh my gosh, this granola is amazing!! Made it this morning with cashews + walnuts instead of pecans, added 2 scoops of vanilla protein powder, and used honey + Earth Balance butter for the wet ingredients and wow… it tastes EXACTLY like Honey Bunches of Oats cereal. So good, thank you so much!
Thank you so much Emily!
This recipe is the best. I am never buying store-bought granola again because this is tastier AND healthier than the ones at the store anyway! And it’s super easy. I don’t usually have coconut or pecans on hand, so instead I add chopped almonds, pumpkin seeds, and chia seeds. I sprinkle it on smoothie bowls, parfaits, chia pudding, or mix it with other cereal. I’ve made it several times and usually double the recipe because my husband and I can’t get enough. This is actually the first review I’ve ever written for a recipe but I have to tell the world how much I love it!
Just made this as a topping for my homemade acai bowls. I used quick oats and added the extra coconut oil as advised. The texture came out nice and crisp, but it was way too much cinnamon for my liking. I would say even half the amount suggested in the recipe would be enough to give it flavor. Will definitely try again with a few tweaks.
Made it today but I didn’t have any chunks, otherwise taste terrific!
How long does this stay in an airtight container a couple weeks? A month?
I would say 2-3 weeks (if it lasts that long)! You can also freeze it!
Hi, I doubled the recipe and was wondering if I should have doubled ALL ingredients? Next time I would not double the cinnamon or use some other spice like pumpkin pie. It was just too much cinnamon. Also the coconut got a little too dark and tasted a slightly burned. I would maybe add it after the halfway cooking/turning time. Otherwise, it’s a great recipe. So simple to put together and I’m all for knowing each and every ingredient inside it as opposed to the list of unknowns in store bought brands. I did lower the oven temp to 250F because the oven has a fan and took the granola out of the oven after 25 mins.
Hi there, I’m going to try this recipe for the first time, sounds great, thank you for sharing! I’m going to take your suggestions when leaving out the nuts but I was wondering if I use Agave instead of honey, should I use less than the measurements you provided because it tends to be sweeter? If so, how much less do you suggest?
How many ounces is a serving?
Since finding your recipe last year, it’s been. My one & only granola breakfast. As pecans are pricey in Australia I substituted almonds & sunflower seeds. This is a wholesome tasty breakfast which lasts until lunch time. Thanks for sharing..
Thank you so much Cimmie! I love your substitution suggestion! Pecans are pricey for sure!