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Homemade granola on an aluminum baking sheet with a spoon sitting next to it.
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5 from 5 votes

Easy Homemade Granola

Course Breakfast & Brunch
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 32 servings
Calories 155kcal
Author Kristine Underwood

Ingredients

  • 6 cups rolled oats
  • 1/2 cup pure maple syrup
  • 3/4 cup honey
  • 1/2 cup coconut oil (may substitute melted butter *see notes)
  • 2 tsp vanilla extract
  • 1/2 cup flaky coconut (unsweetened)
  • 1/4 cup pecans (coarsely chopped)
  • 1/4 cup almonds (sliced)
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/2 tsp sea salt

Instructions

  • Preheat oven to 325°F and grease or line one baking sheet with parchment paper.
  • In the largest bowl you can find, add the rolled oats, coconut flakes, pecans, almonds, sunflower seeds, pumpkin seeds, and sea salt. Set aside.
  • In a smaller bowl mix the maple syrup, honey, coconut oil (or melted butter) and vanilla extract.
  • Pour the wet mixture over the dry ingredients and stir well until everything is evenly coated.
  • Spread the granola onto the prepared baking sheet in an even layer. Use a spatula, the back of a spoon, or your hands to press it down firmly. This helps create the clusters.
  • Bake for 25–30 minutes, until lightly golden on top and slightly darker around the edges. For larger clusters, do not stir the granola while baking.
  • Remove from the oven and let the granola cool completely on the pan. This is where it crisps up and forms clusters.
  • Once fully cooled, break into clusters and store in an airtight container like a large mason jar for 2 weeks or freeze for up to 3 months.
Notes
  • This recipe makes A LOT of granola, but you can easily cut it in half (see recipe tips for the measurements).
  • You can use melted butter in place of the coconut oil for a richer, more golden granola with a slightly deeper flavor.
  • Use coconut flakes for the best flavor and texture. Shredded coconut will work in a pinch, but it can burn easily, so it’s best added halfway through and watched closely.
  • Don't stir the granola during baking if you want to create clusters.
  • Swap the nuts and seeds based on what you have; just keep the total amount about the same.
  • Let the granola cool completely before storing, it crisps up as it cools.
  • Optional add-ins, if you want to change it up: 
    • Dried cranberries, blueberries, raisins, or chopped apricots (stir them in after baking).
    • Chocolate chips (add after the granola has cooled).
    • A sprinkle of cinnamon or a pinch of nutmeg (1/2 to 1 teaspoon cinnamon and 1/8 to 1/4 teaspoon nutmeg).
    • A handful of chopped dates, a naturally sweet option.
Nutrition
Serving: 0.25 cup | Calories: 155kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 39mg | Potassium: 101mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1mg