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 one day, I made it myself…and now I positively can’t go back.

This easy homemade 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. It’s not fancy or complicated, just oats, a little sweetness, and the realization that I could make something better than what I’d been buying.

Now it’s one of those things I make almost every single week. In fact, there always seems to be a batch on the counter, haha. It’s perfect for something easy to grab in the morning, a little extra crunch on yogurt, or just a handful (or 4) straight from the jar as a pre-lunch snack, haha.

Why You’ll Love This Everyday 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 tastes incredible.

Ingredient Notes

• Use rolled oats. Old-fashioned oats give you that classic, hearty texture. Quick-cooking oats are too small to make granola with.
• Using both honey and maple syrup gives the granola a balanced sweetness and helps it crisp and clump up nicely.
• The coconut oil adds a light, clean richness and helps everything toast evenly, but you can also use butter (see the recipe tips below).
• Use unsweetened coconut flakes for the best texture and flavor.
• Pecans, almonds, sunflower seeds, and pumpkin seeds are my go to’s, but you can really toss in about anything you’ve got, just keep the ratios the same.
• 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, coconut flakes, pecans, almonds, pumpkin seeds, sunflower seeds, and sea salt to a large bowl (and I mean large, you’re going to need to stir this pretty vigorously without it spilling over, so just trust me here and use the biggest one you have). Give it a good stir to mix it well.
3. In a separate smaller bowl, whisk together the maple syrup, honey, coconut oil, and vanilla extract until smooth and combined.
4. Pour the wet mixture over the oats and stir it really well, coating everything evenly.
5. Spread the granola in an even layer on your prepared baking sheet and press it down firmly.
6. Bake for about 25-30 minutes, until lightly golden. The edges will be more brown than the center, but shouldn’t be dark when it’s done. For larger clusters, don’t stir it while baking.
7. Remove the granola from the oven and let it cool completely. It’ll get nice and crispy while cooling.
8. Once it’s fully cool, break it apart into clusters and store in an airtight container for 2 weeks.

Recipe Tips & Notes

• This recipe makes A LOT of granola, but you can easily cut it down. For a half batch, you’ll need 3 cups rolled oats, 1/4 cup coconut flakes, 2 tablespoons each of the pecans, sliced almonds, sunflower seeds, and pumpkin seeds, 1/4 tsp sea salt, 1/4 cup pure maple syrup, 1/3 cup honey, 1/4 cup coconut oil (or melted butter), and 1 tsp vanilla extract. Bake for 20-25 minutes.
• Use a spatula, the back of a spoon, or your hands to firmly press the granola into an even layer. This helps it bake into clusters instead of a bunch of loose oats.
• For chunkier granola (clusters) avoid stirring the granola at all during baking.
• It won’t feel crisp right out of the oven. The granola sets and forms clusters as it cools.
• Bake low and slow. I’ve found 325°F is the sweet spot for golden, evenly toasted granola without burning the edges.
• You can use melted butter in place of the coconut oil for a richer, more golden granola with a slightly deeper flavor (this is my favorite way to make it, even though it’s less “healthy”).
• Use unsweetened coconut flakes for the best results. Sweetened coconut can throw off the flavor, be stickier, and burn easily. I also don’t recommend using shredded coconut (which is much easier to find in stores) because it’s too fine. It toasts quickly and can burn easily. If you have to use it, add it halfway through baking and watch it closely towards the end.
• If you prefer less sweet granola, reduce the honey to 1/2 cup, but expect fewer clusters and more loose oats (it’s still very good).
• Even at 325°, keep an eye on the edges. Ovens vary, and granola can go from golden to too dark in a flash.

Optional Add-Ins, If You Want To Change It Up

• Different nuts and seeds, anything goes. Just keep the ratios the same.
• Dried cranberries, blueberries, raisins, or chopped apricots for a little sweetness (make sure to stir them in after baking).
• Chocolate chips for a sweeter version (add after the granola has cooled).
• A sprinkle of cinnamon or a pinch of nutmeg for a warmer flavor (1/2 to 1 teaspoon cinnamon and 1/8 to 1/4 teaspoon nutmeg).
• A handful of chopped dates for a softer, naturally sweet option.

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 super 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 up to room temperature before eating.