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!
Okay so 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 a kiddo 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.
As a result, 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.
Shall we make some granola today? Here’s what you’ll need:
Granola Ingredients
- old-fashioned rolled oats
- sliced almonds
- pure maple syrup
- coconut oil
- honey
- pure vanilla extract
- sea salt
Seriously! That’s it! And as an added bonus, it’s so easy to make.
How to Make Granola… at home!
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 and set aside.
In a large bowl, whisk together maple syrup, melted 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!
After baking, leave granola on the baking sheet until completely cooled. This will give it some time to get that signature crunch we all know and love as it won’t crisp up until it cools.
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.
Healthy Homemade Granola Recipe
Ingredients
- ¼ cup pure maple syrup
- 3 TBSP melted coconut oil
- 2 TBSP honey
- 1.5 tsp pure vanilla extract
- ¼ tsp sea salt
- 1.5 cup sliced almonds
- 2 cups old fashioned rolled oats
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
Nutrition
Nutrition Facts for this homemade granola are estimated using an online recipe nutrition calculator. Adjust as needed based on any extras added or portion desired and enjoy!
Granola Bowls
To make an epic granola bowl (aka granola yogurt bowl) simply top a jumbo scoop or two of your favorite Greek yogurt with fresh berries and as much granola as your heart desires!
You can mix and match the fruit and toppings to suit your tastes that particular day. Jazz it up with pineapple and coconut one day and a fruity strawberry and nut medley the next!
Here are some other great granola bowl varieties to help inspire you:
- Maple Almond Granola Bowls
- Easy Blueberry Granola Yogurt Bowls
- Roasted Peach Yogurt Bowl
- Blackberry Greek Yogurt Bowl
- Fruit and Granola Yogurt Bowls – 3 Ways!
ga-ga for granola?
In addition to this healthy homemade granola recipe, here are some of our favorites:
- Peppermint Bark Granola
- Chewy No-Bake Rainbow Chip Granola Bars
- Banana Bread Granola
- Chocolate Pecan Granola Cookies
- Maple Pecan Granola
- Chocolate Chip Granola
You can even use leftover granola to make my Chewy Granola Cookies. My whole family is obsessed with them!
If you get a chance to try this healthy homemade granola recipe, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Questions & Reviews
It is a great starting recipe. I didn’t have coconut oil on hand, so I used a neutral oil. Next time I will get coconut or avocado oil because I do want to go more Whole Foods based. I didn’t have almonds on hand, so I did a combination of cashews and pecans that I needed to use up anyway. I added two tablespoons or flax seed and 2 tablespoons of chia seeds for some extra fiber. I also added a touch of cinnamon. Yummy!
Love how flexible this recipe is and I am so so glad you enjoyed the granola, Laurey! xoxo
This granola recipe is easy to make and delicious. Plus it makes your home smell so good when it’s baking. My husband and son both like it too. I didn’t have any almonds so I made it without and it still tastes great. I have never made granola before but now that I found this recipe I will not buy premade granola again.
Thank you Andrea! I’m so honored you gave the recipe a try and that it will be your new go-to in place of bagged granola. Best news ever!
I haven’t made this recipe yet. If I don’t have coconut oil can I use something else instead of the coconut oil? I’m deathly allergic to almonds is it a must have in your recipe?
Hi Desiree! I love using avocado oil as a swap. Another option would be to use a flavorless oil like canola oil. Olive oil I would avoid just because it may overpower the flavor of the granola. For the nuts, you can absolutely make this granola without almonds! Are almonds your only allergy? Swaps like chopped pecans or walnuts are great options but if you need to go nut-free you can opt for an additional 1-1.5 cup of oats and add flavor by adding a little cinnamon to the mix and, once the granola has cooled, mix-ins like dried cranberries, chocolate chips, raisins, etc… are all delicious options. I have a fun little round up collection with options here: Homemade Granola Recipes
This looks like a good “base recipe.” so I will start with this. I like to add raisins or dried cranberries FOR SURE, then I might have different nuts or seeds on hand, etc. Oh, and I am a soon to be 60 year old woman with two fully grown sons and I JUST BOUGHT a copy of Sandra Boynton’s Barnyard Dance because I enjoyed reading (reciting) it again so much at the local thrift that I just had to have it!! It truly is a “great work” lol
This simple, yet delightful recipe is my favorite yet. If I wanted to add some pumpkin puree to it, how much would you recommend?
Thank you Valerie! Pumpkin and some pumpkin spice blend would be a fun mix in! I would make it like my banana bread granola and use 1/2 cup of pumpkin. Here are the other measurements to give you an idea: (banana bread granola recipe)
Really good taste and it makes my house smell amazing while baking.
Everytime I make this, EVERYONE asks for the recipe! I even give it as gifts around the holidays!
( I use half almonds and half pecans).
I make this every weekend. I have been giving a small jar to my in-laws and they have been loving it so much I may have to start making two batches a weekend! Thank you for the easy and oh-so-good recipe! I have tried to add cinnamon to it… it doesn’t seem to crisp up as well with the cinnamon. Any recommendations or thoughts? I put it over my goat whole yogurt with almond butter and a dash more honey! THANK YOU!
—
Danielle
Aw I’m smiling so big right now! I’m so glad you and your fam are enjoying the granola, Danielle! Thank you!
For the cinnamon, have you tried adding it after it comes out from the oven while it’s still warm and crisping on the tray? Or maybe the granola can be tossed in it or lightly dusted after reaching desired crispiness?
Best granola and so simple to make!
Thank you for the recipe!
My favorite homemade granola recipe! It is the perfect about of crunch and sweetness!
Oh yay!! I’m so glad you’ve been loving the recipe. Thanks Leslie!
I love this recipe. I cut down on maple syrup and used more honey. First time used quick oats and it came out nice and crunchy. Second time used whole oats, not crunchy, more sticky. Any suggestions?
Hi Debbie! I haven’t experimented with quick oats (which I believe are just coarsely ground oats right?) but I’m glad they worked!
For the whole oats, they should for sure should be crispy. Did you check the expiration date on the canister? Make any other changes the second time around? More honey will for sure lead to a stickier granola and may take longer to cool/crisp or even require a bake time/temp adjustment. The ratio in the recipe pretty exact for liquid to oats so more adjustment to get closer to that might be needed when making tweaks. I’ll be here to help figure it out! xo
Question: I see it makes 8 servings. Can you tell me about how much a serving is – half cup?
Hi Jane! Typical serving size for granola is 1/2 a cup but for some reason my calculator has it as seven 1/2 cup servings instead of 8 which would make each serving slightly under 1/2 cup but not quite 1/3 cup each. I can recalculate if if you need me to! xo
A++ This granola is excellent, not too sweet, just right! I added a tsp of both chia seeds and cinnamon. Used half pecans/half almonds. Added the coconut at the half way point of baking. Excellent. Thank you so much for a wonderful recipe.
Much Gratitude
Wonderful granola recipe! Whole family loves it!!
Had this at my daughter’s home and my husband LOVED it! I just made some and it is soooo easy and delicious! Thanks for a recipe that makes our good yogurt even BETTER!
Fox in socks leaves my tongue in Knox (er…knots). Sandra Boyton and I could be besties now. Last you’ve inspired me to make some granola. It’s Brenner far tooooo long.
Yeah girl! Get your granola on!
I just made this tonight, added a half cup of flaked coconut after it cooled down and it was delicious. I will definitely be making this granola again ?
Yummy!!! Loved this with Greek yogurt or alone! Easy snack!!
LOVE this recipe! Thank you so much for sharing! Just curious if the coconut oil measurement is before it’s melted or after. Thanks!
Thank you Christine – so glad you’re loving it! I measure it before melting but here in FL mine is never very rock solid – it’s always kind of in this in between state of melted and solid, lol!
This granola is so easy to make, and so delicious! It’s perfect on top of my plain yogurt in the morning. I love that you can simply adjust the maple syrup if you need to reduce sugar content.
I have made this 3 times love it. I add sunflower seeds and pumpkin seeds. Wonder how many calories in the basic recipe. Thanks
Hey Barb! Love the addition of sunflower and pumpkin seeds – so yummy! 🙂 If you divide the base recipe into 8 servings there are approx. 261 calories per serving or less if you stretch it to 10 or more portions.
Do you have nutritional information, i.e. sugar and carb totals for 1/2 cup serving. My husband needs both to be pretty low because he mixes it with honey bunches of oats too. Thank you.
Hi Dava! My recipe widget doesn’t have a nutrition calculator but if you plug the recipe in to myfitnesspal.com or your favorite service it will give you a pretty good breakdown of calories/sugar/carbs! 🙂
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
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!
I have been making it with cinnamon and OO-LA-LA! We are loving it!
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 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 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
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
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 🙂
I love granola and will have to try this. Thanks!
Thanks Kim! Hope you adore it!