Homemade Granola

I’ve been making homemade granola for more than a decade, and this recipe keeps evolving. Over the years I’ve used different mix-ins and substituted ingredients based on what I have on hand. But the base granola recipe is always the same, and it’s always good. In fact, my family often raves about my homemade granola, swearing it’s better than any store-bought version. I’m excited to share this tried-and-true recipe so others can enjoy the fun of making granola at home.  

Ingredients To Gather

My basic healthy granola can be made with staple ingredients. Here’s what’s needed: 

• Oats – the base of this granola recipe is old-fashioned roll oats. These types of oats are nutritious and naturally gluten free, providing fiber, potassium, calcium, and antioxidant polyphenols, as well as a great texture. I don’t recommend using other types of oats, such as quick oats or steel-cut oats, as those types won’t provide the right texture. 
• Shredded coconut – I love the addition of unsweetened coconut flakes in this best granola recipe, but it can be omitted if someone doesn’t prefer the flavor. It adds some natural sweetness plus fiber and great crispy texture. 
• Maple syrup – the main sweetener I use is pure Grade A maple syrup. I like how it contributes to the crispy texture and also adds a nice layer of flavor without being overly sweet. I find that it also melts and stirs in easier than other sweeteners, like brown sugar. 
• Avocado oil – a little oil is necessary to help the granola get crisp. I think melted coconut oil also tastes great, or any neutral oil or vegetable oil can be used instead of avocado oil.
• Honey – a few tablespoons of honey helps the granola clump and stick together, providing some chewy elements to the texture. It also helps balance the flavor, complementing the maple syrup nicely. 
• Cinnamon – I always add a little cinnamon to my homemade granola. It tastes great and even provides some antioxidants, plus it pairs well with other warm spices I might add. 
• Pumpkin seeds – I love the crunch as well as the pretty green color of raw pepitas (pumpkin seeds). Not to mention this addition adds even more nutrition, like some protein, magnesium, and monounsaturated fats.  

Find the ingredient list with exact measurements in the recipe card below.

Make It Nut-Free

For a nut-free granola, omit the sliced almonds. If desired, may add ½ cup pumpkin seeds or sunflower seeds instead. 

Make It Vegan

To make this recipe 100% plant-based and vegan, omit the honey. Then, use an additional 2 tablespoons of maple syrup in place of the honey.  

Prep, Bake, And Let Cool

Here are the four basic steps to make my simple homemade granola recipe. 

1. Mix the ingredients: In a large bowl, combine the wet and dry ingredients for the granola (everything except for any dried fruit mix-ins). Stir it all together until it’s well combined and clumpy. Then spread it out in an even layer on a large parchment-lined baking sheet. 
2. Bake without stirring: Preheat oven to 300 degrees, then bake the granola until it’s lightly golden brown, which usually takes somewhere between 22 and 26 minutes. Do not stir during this baking time. 
3. Let it cool in the oven: Rotate the sheet pan in the oven, then turn off the oven and close the door again (without stirring or removing the baking pan of granola). Allow it to sit in the turned-off oven for 30 minutes, undisturbed. This step helps ensure the granola gets crispy and dry. 
4. Stir in add-ins and store: Remove the granola and allow it to sit at room temperature to cool completely. Once cool, stir in any dried fruit, then store the granola in an airtight sealed container, such as a jar or food container, at room temperature for up to 1 month.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Mix-Ins And Serving Suggestions

The beauty of this granola recipe is that it makes a nice base for any mix-ins, especially dried fruit. I’ve added dried cherries, golden raisins, dried cranberries, snipped dried apricots, dried blueberries, and even chopped figs and dates. If a sweeter granola is preferred, try mix-ins like dark chocolate chips or cacao nibs.  

I call for almonds and pumpkin seeds, but other nuts and seeds, like cashews, pecans, pistachios, and sunflower seeds also taste great. To boost the nutrition even more, add a teaspoon or two of chia seeds, flaxseeds, or hemp hearts. My favorite way to enjoy this granola is to sprinkle it over yogurt and then add some fresh fruit, like raspberries and a drizzle of peanut butter in the summer or sliced pears and nutritious pomegranate arils in the winter.  I also like to add some to a bowl of apple cinnamon steel cut oats or sprinkle over ice cream for more texture and flavor.

Store For Up To One Month

When stored in a good-quality airtight container, this granola will last at room temperature for up to 1 month. 

Recipe Changelog

• December 2025: We previously published a version of this granola that contained pecans and chia seeds and had a slightly different method. Download the previous version of maple cinnamon granola here. In the past, I’ve also shared similar homemade granola recipes like this cherry pecan granola and this vanilla chai spiced granola.

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The photos in this post were taken by Megan McKeehan.

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