Why You’ll Love This Recipe
I love how this granola captures a perfect mix of sweet, salty, and nutty flavors, with satisfying clusters you can customize endlessly. It’s free from refined sugars, dairy, and gluten (if oats are certified), making it a wholesome pantry staple for breakfasts, snacks, and meal prep. Plus, it’s ready in under 30 minutes with minimal effort
Ingredients
(Hint: Check out the full list of ingredients and measurements in the recipe card below.)
-
3 cups old‑fashioned rolled oats
-
½ cup unsweetened coconut flakes
-
1 cup shaved or slivered almonds
-
¼ cup honey
-
¼ cup real maple syrup
-
¼ cup coconut oil
-
½ teaspoon fine sea salt
-
Optional mix‑ins: raisins (Natasha adds 1 cup), dried fruits, seeds, chocolate chips
Directions
-
I preheat the oven to 325 °F (165 °C) and line a large 18×13″ baking sheet with parchment
-
In a big bowl, I stir together oats, coconut flakes, and almonds.
-
I whisk honey, maple syrup, and melted coconut oil until smooth, then pour it over the oat mixture and toss until everything is well coated.
-
I spread the mixture evenly on the prepared baking sheet, pressing it gently to encourage clusters.
-
I bake for about 24 minutes, stirring halfway, then press again and bake a few minutes more until golden.
-
After cooling completely, I break it into clusters and stir in any dried fruit.
-
I store it in an airtight container for up to two weeks—or longer, if sealed well
Servings and Timing
-
Yield: About 24 servings (makes ~9 cups)
-
Prep Time: 5 minutes
-
Cook Time: 24 minutes
-
Total Time: ~30 minutes
Variations
-
Seed swap: Swap or add pumpkin, chia, or sunflower seeds in place of some almonds.
-
Nut butter clusters: Stir a few tablespoons of almond or peanut butter into the syrup mixture before baking for extra clumps.
-
Spiced batch: Add 1 tsp cinnamon or a pinch of nutmeg to the oats for cozy flavor.
-
Chocolate nibs: After cooling, stir in coconut sugar or dark chocolate chips for a sweet touch.
Storage/Reheating
-
Storage: I keep it in airtight jars at room temperature for 1–2 weeks.
-
Freezing: I also freeze portions in zip-top bags for up to 3 months.
-
Serve: It’s perfect over yogurt, smoothie bowls, or milk—no reheating needed.
FAQs
How do I get big crunchy clusters?
I press the granola firmly onto the baking sheet before baking and again halfway through. Letting it cool completely helps clusters form too.
Can I omit coconut?
Yes—I simply leave out the coconut flakes or replace them with extra oats or nuts.
Is this granola gluten-free?
Yes, if you use certified gluten-free oats. All other ingredients are naturally gluten‑free.
Will it stay crunchy in humid weather?
To preserve crunch, I store granola with a small packet of food-safe silica or in a cool pantry away from humidity.
Can I add dried fruit before baking?
No—adding fruit before baking can cause it to burn. I add it only after the granola has cooled completely.
Conclusion
I find this homemade granola recipe wonderfully simple and endlessly adaptable. Its golden clusters and delightful crunch make it perfect for topping yogurt, snacking, or fueling busy mornings. Whether I stick to the base ingredients or mix in nuts, seeds, or chocolate, this recipe is always a crowd-pleaser—easy, delicious, and wholesome every time.
Print
Homemade Granola
- Total Time: 30 minutes
- Yield: 4 servings
Description
A crunchy, nutritious granola made with oats, nuts, seeds, and a hint of sweet maple–honey goodness—perfect for breakfasts, yogurt topping, or snacking.
Ingredients
3 cups old‑fashioned rolled oats
½ cup unsweetened coconut flakes
1 cup slivered or shaved almonds
¼ cup coconut oil, melted
¼ cup honey
¼ cup pure maple syrup
½ tsp fine sea salt
(Makes about 24 servings)
Instructions
Preheat oven to 325 °F (160 °C) and line a large baking sheet with parchment paper.
In a large bowl, combine oats, coconut flakes, and almonds.
In a small bowl, whisk melted coconut oil, honey, maple syrup, and salt until smooth.
Pour the liquid mixture over dry ingredients; stir well to coat evenly.
Spread the mixture in a single layer on the prepared baking sheet.
Bake for 20–25 minutes, stirring once halfway, until golden and fragrant.
Let the granola cool completely—it’ll crisp as it cools.
Store in an airtight container for up to 2–3 weeks.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
