Homemade Granola

I’m of the opinion that the granola in your pantry should be so good that you wake up in the morning thinking about it, so I’ve created a homemade version worth dreaming about. It’s just the right mix of sweet and savory, and perfectly rides the line between crunchy and chewy. It also only takes an hour to make, and is great as an on-the-go breakfast, a healthy-ish snack, and even dessert. The best part, though? While I love it as is, it’s also incredible for customization. Follow our tips and tricks and stick to the ratios for the best granola you’ll ever have. Store-bought could never!

What People Are Saying:
"Absolutely delicious - love all the little nuggets of fruit and nuts and the toasted coconut shards." -Childofthecorn5

How To Make Homemade Granola

INGREDIENTS

• Oats: Rolled oats work best here, rather than quick-cooking or instant varieties.
• Coconut Flakes: Toasty bites of coconut flakes sprinkled throughout bring this granola to the next level. I’m using unsweetened coconut flakes to have total control over the sweetness level.
• Nuts: We like using a subtle crunchy nut, like almonds, and a more fragrant one, like pecans, for a little added variety, but feel free to stick to just one or swap in alternatives. Whatever you go with, just make sure they're raw and untoasted for this recipe.
• Sweeteners: Maple syrup and brown sugar are an incredible pair here—they provide sweetness and help bring everything together into those extra-desirable clusters. They also help make your kitchen smell amazing while your granola is baking. Be warned, though—they can also burn if you’re not careful (if you’ve ever walked away while making caramel, you’ll know what we mean). Make sure to stay close to your oven at the end, and check it every 3 to 5 minutes.
• Olive Oil: Oil helps caramelize and crisp up all the ingredients in your granola, giving it that quintessential toasty, crispy quality. We love olive oil because it helps keep it from being too sweet, but you could use coconut or avocado oil instead. Just don’t omit it!

STEP-BY-STEP INSTRUCTIONS

Start by preheating the oven to 300°. Meanwhile, grab a sheet tray that’s 18” x 13”, and line it with a sheet of parchment to prevent sticking. Combine all the ingredients, except the dried apricots and raisins, in a large bowl. Toss to ensure all ingredients are well-mixed and evenly coated in the oil.

Pour the granola mixture onto the parchment-lined tray. Use your hands and a spatula to form the granola into an 11” by 9” rectangle, then place into your preheated oven. Bake the granola for 15 minutes before breaking up the rectangle, tossing the granola, and then reforming the 11” by 9” rectangle. This step encourages the formation of clusters. Bake for another 30 minutes, or until the granola is lightly golden brown. If the color is still slightly under after 30 minutes, give the granola a toss and continue to bake at 3- to 5-minute increments, but be cautious not to over-bake.

The granola may not seem crunchy until it’s fully cooled, so it’s important to rely on visual cues to know when to remove it from the oven. Once the granola is golden brown, allow it to cool for 10 minutes before breaking the granola into small clusters.

Then, gently fold in the apricots and raisins before cooling completely. Waiting to add the fruit until the last step prevents overcooking. No one wants fruit leather granola, right? Serve on its own for a satisfying sweet breakfast, or add it to a parfait or on top of a smoothie bowl.

Full list of ingredients and directions can be found in the recipe below.

Granola Variations

Once you master the ratios and method, this granola recipe becomes a great jumping-off point to create your own ideal granola. Use coconut or avocado oil, add in some sunflower seeds or pepitas, use any raw or untoasted nut that you like, and switch up the dried fruit—you can use whatever type you like. Click into the below recipes for some additional flavor profile inspiration too:

• Air Fryer Baklava Granola: For crispy, crunchy granola, employ the kitchen’s most versatile (and quick!) tool.
• Birthday Cake Granola: Start your special day off right with a Funfetti-inspired breakfast.
• Pecan Pie Granola: Bring a little holiday cheer to your morning commute with this fall-inspired granola.

What To Serve With Granola

Granola is classic served over a bowl of yogurt, but you can also eat it on its own, on top of yogurt toast, in an açaí bowl (or any smoothie bowl), or layered in a parfait for a sweet treat.

Recipe Tips

• At what temperature should I bake granola at? This granola cooks low and slow at 300° to allow for optimal caramelization. It takes time for the oats to toast and the sugar to heat and harden, especially at low temperatures, so don’t rush it. You’ll stir it just once, then compact it down to help promote clusters, before letting it do its thing on its own.
• How long should I bake granola for? Heads up—granola won’t seem crunchy enough until it cools completely, which is why visual cues are so important. If you don’t bake it long enough (using its golden brown color as an indicator), it will be chewier than expected. Alternatively, if you overbake it, it will be dry and burnt-tasting. Make sure to remove from the oven completely to check the color accurately since it’s often hard to tell while still in the oven.

Storage

Let cool and store your granola in an airtight container or zip-top bag in a cool place on a counter or in a cabinet. It’ll keep for up to 2 weeks (if it lasts that long!).

Made this? Let us know how it went in the comments below.