One of the very first recipes I posted when I started my blog was homemade granola recipe, but since then, my recipe has evolved, and so has my recipe printable feature. 🙂
Easy, yet healthy, homemade granola provides an incredibly frugal and delicious alternative to the store bought variety. One of my favorite healthy snacks of all times is a cup of yogurt and granola. Too often, I go to the cabinet and we are out of granola, so now I’m developing a habit of mixing up large batches of this homemade granola for the family. Another wonderful option is that it’s so easy, even the kids can learn to make it with one training time.
This homemade granola recipe is incredibly forgiving and flexible. Translation? As long as you stick to the wet/dry ingredient ratio, you can mix and match any ingredients that you have in your pantry. For instance, I have three cups of nuts listed. That’s a lot of nuts, and can make the recipe more expensive. The last time I made it, I only had one total cup of nuts. That was no problem, I just add shredded coconut, raisins and some dried fruit. There have been times when I made it very basic with only oats, wheat germ and a small amount of nuts.
As I always recommend, make it once and then you will easily be able to adjust it to your preference. Lately, I’ve gone into the health food bulk section and looked at their 20 varieties of granola for inspiration.
Start your family on the road to a great, healthy day with this yummy granola.
While I posted this recipe long ago, I recently did a live Periscope video on the topic of making Lazy homemade granola (with a special tip so you don’t have to babysit the granola awhile it bakes) and Homemade Granola bars, so if you want to join me chit chatting live in the kitchen (oh yes, very live, complete with phone ringing repeatedly) then watch below. 🙂
Recipe: Healthy Homemade Granola
Summary: This easy homemade granola recipe provides a delicious breakfast and snack treat that’s good for you and affordable.
- 6 cups old fashioned oats (not quick cooking)
- 1 cup chopped walnuts * (Amount varies based on preference. You may increase or decrease amount and substitute with dried fruit)
- 1 cup sliced almonds *
- 1 cup wheat germ
- 1 cup of additional dry ingredients. Mix and match your choice. * (Options include flax seeds – which I always add, since they are so healthy, cracked wheat, sunflower seeds, bran cereal, vanilla flavored protein powder and more)
- 1/2 cup brown sugar * (You may omit for a less sweet, all natural version)
- 1 tsp. cinnamon
- 1 Tbsp vanilla or almond extract
- 1/2 cup canola oil (substitute coconut oil for added health benefit)
- 2/3 cup honey
- *Dried fruit, optional (1/2 cup shredded coconut, 1/2 cup raisins, berries. I added the berries at the end.)
- * As long as you stick to the wet / dry ingredients, feel free to mix and match ingredients
- Preheat oven to 325 degrees. (Originally, I did 350, but I would always let it burn. ;))
- In a large bowl, mix together oats, nuts, wheat germ, sugar, additional dry ingredients and cinnamon.
- On stove, heat 1/2 cup oil and 2/3 cup honey until liquid.
- Add 1 Tbsp vanilla (or almond extract) to honey & oil mixture.
- Pour honey, oil, and vanilla mixture over the dry ingredients and mix thoroughly. Initially, it will seem like there’s not enough liquid to cover the batch, but it will.
- Spread granola onto cookie sheets 1/2″ thick. Bake for 10-15 minutes, until golden brown, then mix and turn the granola. . Bake 5 more minutes, and check again. If you like it crispy, bake 5 more minutes but watch it closely! Do not over bake/forget about it or it will burn quickly. (Ask me how I know. It continues to crisp up AFTER it’s been removed from the oven, so heed this warning.) Add additional dried fruit after done baking.
- Spread the granola out onto the counter to cool before storing it in glass jars or plastic bags.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 8
Homemade Peanut Butter Granola Bars
I scored an entire case of new Mason Jar cans at a thrift store, and I’ve enjoyed using them for so many storing needs – including granola.
Who says granola is just for breakfast anymore? This is an amazing dessert.
Our eight year old daughter went to town creating a beautiful yogurt granola parfait for me. Wouldn’t this be beautiful in a truffle bowl for Easter brunch or served just like this in individual goblets?
Great job, Sweetie!
Just FYI… As I was reading the directions, I noted that you mention honey, which is not listed in your ingredient section. 🙂 I thought you’d want to know!
I’ll be trying this soon. (I’ve been using my Grandma’s recipe, which unfortunately isn’t the one I remember her using when I was a kid.)
Thanks so much. 🙂 That’s why I seriously need an editor. haha
Also, is it 1/2 cup or 1/3 cup of oil? The ingredient list says 1/3, but the instructions say 1/2. Thanks!
Have you ever frozen this? Ours is usually gone within two weeks, but my kids have been known to just “drop” something from their eating habits with no warning!
I haven’t, but I would think it would freeze fine. I’m going to try to though. 🙂
Yum.. sounds delightful. My mom used to make granola for us when I was a kid.. Gotta love wonderful moms. ♥♥
You daughter did indeed make a beautiful parfait.. and what a cutie she is too.. 🙂 Gotta love having your kiddos tooling around in the kitchen with you.. One of the best blessings on earth! ♥
Looks and sounds delicious!
I love homemade granola! This looks perfect!
What temperature do you bake it at?
Oh my, I can’t believe I left that off. AHH! 325 degrees.
I have never made granola before, but I’m trying tomorrow. Hopefully it flies out of my pantry so I don’t have to worry about it, but just in case, how long does it keep?
Shannon – I would recommend if you don’t go through it quickly, to put it in a ziplock and store it in the freezer. I keep it in a jar tight container and stays for a week, but I would keep the extra in the freeze for freshness.
@Jen, Perfect! Thanks!
How many Calories is in a serving?
Sorry, I wouldn’t be able to estimate that since there are so many variables as to what you add. If you are looking for less calories, you can use less oil and it would still be delicious.
This is a great recipe, I made a batch and everybody at home loved it!..It disappeared the next day. I used 1/2 cup of coconut oil instead of the canola and added no sugar. I used raisins and dried cranberries. Thank you very much for sharing this recipe, this is our new favorite. 🙂
YAY! I am so glad to hear that and coconut oil is a great (and healthier) option. So fun to hear that it was still so tasty without the sugar. 🙂
This has become my go-to recipe. I make it all the time, and my husband loves it. I don’t use sugar, and it still is plenty sweet. I line the cookie sheet with parchment paper for easier clean-up/
I made your granola then added a cup of raisens and a cup of coconut. it is delicious. I plan to make more and share with my co-workers. Thank you!
Just pulled your granola from the oven. It smells wonderful and the few nibbles I tried (still too hot to really munch on) are delicious. I added unsweetened coconut flakes, and used a combination of grade B maple syrup and agave syrup in place of honey. Will add craisins also.
Yum! Thanks for the great recipe!
This recipe looks great and I am about to make it but I was wondering what you meant by wet/ dry ratio. I counted 10 cups dry and about 1 2/3 c wet ( I included the sugar in my wet ratio). Is that the ratio you mean? Any dry as long as it equals 10 cups? Also, if I want to add my raisins after it is done cooking, then is that cup added in the 10 cup ratio or just extra? I’m sure I’m over-thinking, I just have made granola before! Thanks!
Yes, you are correct about the wet dry ratio. If you want to leave the raisins out until after you are done cooking just count it as extra. 🙂
This recipe was very easy and very delicious. My whole family loved it! My first batch flew off the pantry shelf, and I plan to make a 2nd today. Very easy to adjust for taste and personal preferences. Thank you for sharing!
Did you use ground flax seeds?
No, I actually use whole flax seeds, but I bet if ground was all you had, you could mix those in for the health benefits.
Sooo good! I think I was a little light on the dry ingredients so I had to bake quite a bit longer to get the bottom layer dried out a bit but it turned out great! I added pure maple syrup instead of honey (its what I had) and added more cinnamon (b/c why not) and some ground flax and chia seeds? Thanks for sharing this!
I just love recipes to that are so versatile, don’t you? I’ve been using tons of chia seeds in my baked goods recently too. 🙂 And yes, more cinnamon is always good. Thanks for sharing.
Do you know approximately how many calories a serving is?
No, I am sorry. I don’t. You can decrease amount of oil/sweetener if you want to cut down on the calories.
Great recipe! I’ve been wanting to try homemade granola for some time. Quick question though…I only have quick oats. I buy it in the 2 lb tub, since I make oatmeal cookies several times a week for my husbands cafe. Can I use quick oats…or will the end result not be as good with old fashioned oats?
Thanks for sharing your passion!!!
I’ve used them as well. They aren’t quite the same, but definitely worth making. Just check the oven time. It may need a bit less time.
Easy and Delicious
I have made this several times. I have tried different recipes but always come back to this one. I find the ratios of oats to nuts to other stuff right on. I mix it up a bit with changing up the nuts and seeds and spices. Always us coconut oil, honey, and maple syrup (real stuff). We love it and eat it almost everyday. Thanks so much for sharing this great recipe.
I love granola. Thanks for the tips!!!
Wonderful…and I love you can easily adjust to suit your family’s likes, never buying stuff from the store again.