Skip the store-bought granola and whip some up at home using ingredients already in your pantry! This healthy homemade granola recipe is quick to prep, super easy, and sweetened naturally!
True life, I’m a speed reader.
The skill was taught to me during an SAT prep course back in High School as a means to help us rock the upcoming exam. I don’t remember my exact score (I tend to block out traumatic life events) but I will never forget the sheer agony of the exam. The test came and went, the twitching subsided, and the skill that was speed reading stayed with me forever.
Or should I say haunted me forever? I have a voracious appetite for books as it is and it’s not lost on me that my mom deemed it my most expensive hobby. I could rarely walk away from a book once it’s binding had been cracked and, as a result, she had to buy me series of books in their entirety, for fear that I would finish one and promptly decide to take my crayons to the walls or something equally as destructive if left alone.
Come on!! It was one time!
I read ALL THE BOOKS. And when that wasn’t enough, I re-read them.
My bibliophile ways have slowed a bit since having the chickpea and I long to tear through books like I used to. Even with my penchant for speed reading, starting a book before bed is a guaranteed all-nighter for me. I tend to slow my reading as a book starts to pick up steam and reveal all it’s delicious plot twists and OMG IS THE SUN SERIOUSLY OUT WHAT ON EARTH TIME IS IT!?
Yeah. That.
So I try to limit myself to the occasional all-nighter while the majority of my reading revolves around Dr. Seuss tongue-twisters and entirely too many Sandra Boynton books of which I’ve committed to memory and recite slam poetry style when I’m bored.
Then there’s Paul who will read kiddie books William Shatner style and leave me writhing on the floor in giggles. My literary dynamic has changed quite a bit but books are still very much a joyous part of my life.
Hi I’m Jenn and I like to ramble! Shall we make some granola today?
Healthy Homemade Granola Recipe
This granola is the most basic of bases, perfect for all your favorite mix-ins. I’m really feeling the simplicity vibes lately. No fuss, no muss, no mile-long grocery list of ingredients. Just good simple granola with a kiss of natural sweetness.
Whip up this tasty granola in advance for all your snacking/toppings needs! It can be stored in an airtight container for 2 weeks, making it a perfect prep-ahead snack.
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Healthy Homemade Granola Recipe
Prep
Cook
Total
Yield 7 servings
Naturally sweet and gluten-free to boot, this classic granola is sure to be your new breakfast staple!
Ingredients
- 1/4 cup pure maple syrup
- 3 TBSP melted coconut oil
- 2 TBSP honey
- 1 + 1/2 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1 + 1/2 cup sliced almonds
- 2 cups old fashioned rolled oats
NOTE: For this recipe I used an 11x17 rimmed baking pan/sheet and spread the granola over 2/3 of the pan. If using a 13x18 baking sheet, spread granola mixture so it covers only half the pan, then flatten with a spatula.
Instructions
- Pre-heat oven to 300 degrees F and move the center rack up a level so it's on the second level/rack from the top.
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together maple syrup, coconut oil, vanilla, honey and salt.
- Add your oats and sliced almonds and fold the mixture together.
- Use a silicone spatula to help pour the granola onto your parchment-paper lined baking pan. If you want large chunks of granola (the best!) flatten the mixture into an even layer with your spatula, adding pressure so the granola is nice and compact.
- Bake for 20 minutes, rotate the pan (180 degrees) for even toasting, then bake for an additional 10-15 minutes or until golden and crispy. I like mine a little more on the golden/crunchy side- YUM! Ovens vary from home to home so just keep an eye on it and yank once it's your degree of golden perfection! NOTE: I don't stir at the halfway mark so I can break it to chunky clusters when it cools - love it like this!
- Once you remove your granola from the oven, allow it to cool on the baking sheet until completely cooled. This will give it some time to get that signature crunch we all know and love! (It won't crisp up until it cools)
Notes
Granola isn't the quickest recipe due to it's 35-40 minute bake time BUT it's super easy to toss together and very hands off for the most part, making it seem a lot quicker by default. I almost always make mine in advance for the week, feel free to follow suit!
Once you have a big, golden, delicious batch of granola made you can keep it in an airtight container in your pantry for 2 weeks, making these delicious breakfast bowls SUPER speedy and utterly easy to make!
For a burst of tropical goodness and some heart-healthy fiber add some flaked or shredded coconut to the mix after baking.
To ensure this granola is gloriously gluten-free, simply check the label on your oats to ensure they're GF certified.
Typical serving size for granola is a 1/2 cup portion.
Gotta love a gratuitous strawberry shot, eh? It’s strawberry season here in Florida and I can’t get enough of these super-sweet berries! If they aren’t an open invitation to make buckets of granola I don’t know what is.
Granola bowls FTW!
Top a jumbo scoop or two of your favorite Greek yogurt with fresh strawberries and top with as much granola as your heart desires!
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ga-ga for granola?
In addition to this healthy homemade granola recipe, here are some of our favorites!
Always free; always delicious.
I love granola and will have to try this. Thanks!
Thanks Kim! Hope you adore it!
The first time I made granola, I was so surprised at how simple it was – why oh why is store bought granola so expensive when the main ingredient is oats? I never buy granola now, and love experimenting with different add-ins. This looks like a great recipe!
Thanks Christina, I’m totally with you! I couldn’t get over how something so ridiculously simple and easy costs so much at the store. In college I LIVED off of bagged granola as a snack but now nothing beats fresh 🙂
This looks great! Do you have a recommendation for how much coconut I should add? I love it!
Hey Emily! Thanks! I would say add a cup of coconut if you’re coconut crazy! 🙂 Unsweetened flake coconut works best for tossing it in with the granola itself and you can even use shredded coconut bits too. Add the coconut in at the halfway mark when you go to turn your baking dish-o-granola (sometimes when you add it right off the bat with the oats it gets overly toasted, at least I find it too toasty to cook for the full time) and mix it all in or you can even lightly toast it stove-top in a skillet with a spritz of coconut oil and then mix it in with the granola after it has cooked and cooled. Both work great though I usually do the latter so I don’t have to re-mix my granola when it’s hot. Hopefully this ramble makes sense b/c holy cow am I sleepy! Peace, love, and coconut! <3
I made this and baked for 40 min exactly at 300 degrees and it came out incredibly burnt — inedible!
What happened?
Oh no!!! So so sorry to hear it Lucy! My oven runs hot to begin with, I wonder if yours is even more intense than mine? (or could it be an altitude thing? I’ve always lived at sea level) I’ve made the granola a dozen times, as have friends of mine, and it always comes out perfectly golden so I’m a bit stumped. Do foods tend to cook a lot quicker in your oven when you’re making recipes? Did you rotate the sheet halfway through? (just wondering for troubleshooting) – let me know as I’d love to help! Thanks for reaching out! xoxo
Same here. Not burnt exactly but quite dark.
Hey Haley! I’m so sorry to hear that! Lucy hasn’t answered so can I pick your brain? I’ve made this recipe several times and it always works so I’m trying to troubleshoot. I have a batch in the oven right now and another ready to go behind it to test just in case so I can evaluate them both. Did you make any changes or swaps when you made the recipe? Any different ingredients or maybe a change in bake temp (350 vs 300) or skip rotating the granola? I’d love to know, thank you!
Hookay so my stressed out self just ran into the kitchen to make two more batches and I really prefer it baked at 300 degrees F to the 35-40 minute mark (rotating after 20 min) so it’s crispy and golden, but far from burnt. My toddler and husband love this version best too. I tried baking it for 15 minutes, rotating, then an additional 10 minutes and it was softer and chewy – almost like a granola bar. This was delicious too but not quite the crisp-ity nutty granola I was looking for. I know all ovens are different in temperament (some run hotter than others, some uneven, some cooler) so I’m adding a note to the recipe about it for sure. Chat soon! xo
I am going to make a batch at 300 degrees (my oven runs hot too), but I was wondering what is a serving size? 1/4 cup? 1/2 cup? Thanks for any info you can give!
Hi Rhonda! Typical serving size for granola is a 1/2 cup portion 🙂 Hope you love the granola as much as we do! xoxo
I loved this recipe and how simple it was was mind blowing!!! Turned out perfect and my kids, husband and I love it! Definitely a remake in my book. Thank you:)
So super happy to hear it! 🙂
I love a cinnamon/almond taste! Have you ever tried adding cinnamon to it?
You know what, I bet this granola would be AMAZING with a kiss of cinnamon Donna! Let me know if you try it — I think I’ll try it with cinnamon too!
Do you happen to have the calories for this recipe?
Hey Bobbie! I don’t have it calculated out, but if you want to plug it into myfitnessplanner.com you’ll get a pretty good calculation with all the nutrition facts and calories! I was trying to do it myself for you just now but my 3 year old is legit up my booty at the moment asking to be held and read to so I have to run (eek!) Let me know if you get a chance to calculate it! xoxo