There was a time when I bought granola every single week without thinking twice about it. It felt like one of those things that just came from the store. And then somewhere along the way, I made it myself and now I can’t go back.

This homemade honey granola was actually one of the very first recipes I started making from scratch, back when I was figuring out what “homemade” really looked like in my kitchen. Nothing fancy, nothing complicated, just oats, a little sweetness, and the quiet realization that I could make something better than what I’d been buying.

Now it’s one of those things I make almost without thinking. A batch on the counter, something easy to grab in the morning, a little extra texture on yogurt, or just a handful straight from the jar.

Why You’ll Love This Honey Granola

It’s simple, lightly sweetened, and reliably crunchy just like granola should be. It’s also made with pantry ingredients you probably already have and if not, it’s easily customizable. No extras you don’t need, no steps you’ll forget. Just a good, everyday homemade granola that works.

Ingredient Notes

• Use rolled oats. Old-fashioned oats give you that classic, hearty texture.
• Using both honey and maple syrup gives the granola a balanced sweetness and helps it crisp up nicely.
• The coconut oil adds richness and helps everything toast evenly.
• I always use the shredded coconut. It adds light texture and a little extra flavor.
• Pecans, almonds, sunflower seeds, and pumpkin seeds are my go to’s, but you can really toss in about anything.
• Don’t skip the vanilla extract or the sea salt, they are essential for balancing out the flavors.

Step-By-Step Instructions

1. Preheat your oven to 350°F and lightly grease a large baking sheet or line it with parchment paper.
2. Add the rolled oats to a large bowl (and I mean large, you’re going to need to stir this pretty vigorously without it spilling over—trust me here, use the biggest one you have).
3. In a separate smaller bowl, whisk together the maple syrup, honey, coconut oil, and vanilla until combined.
4. Pour the mixture over the oats and stir well, making sure everything is evenly coated.
5. Add the shredded coconut, nuts, seeds, and sea salt. Give it a really good mix until everything is fully incorporated and evenly coated.
6. Spread the granola out in an even layer on your prepared baking sheet.
7. Bake the granola for about 30 minutes, stirring every 5–10 minutes to prevent burning and help it cook evenly.
8. Remove from the oven and let it cool completely. It’ll get nice and crispy while cooling.

Recipe Tips & Notes

• Stirring throughout baking keeps it from over-browning, but if you want a few clusters, press it down lightly before baking and stir a little less toward the end.
• If your coconut starts to toast too quickly, you can add it halfway through baking instead.
• This granola is lightly sweetened—add a little extra honey if you’d like it to be sweeter.
• You can swap in different nuts or seeds based on what you have.

Storage Recommendations

Store this homemade granola in an airtight container at room temperature for up to 2 weeks. I like to keep it in a good size mason jar in the pantry. It looks cute and keeps it fresh. For longer storage, you can freeze it in an airtight container for up to 3 months. Just let it come to room temperature before using.