Homemade Granola Recipe

I perfected my Simple Homemade Granola Recipe with oats, honey, coconut, pecans, and spices, and there’s one pantry trick in it you won’t expect.

I wasn’t expecting granola to upend my snack game, but after tossing old fashioned rolled oats with honey and a handful of chopped pecans I kept sneaking bites straight from the tray. It’s crunchy, a little sticky, kinda addictive, and somehow makes plain yogurt feel fancy.

I call this my Simple Homemade Granola Recipe because it’s stupidly easy but never boring, you can tweak it and still ruin your whole day by eating the lot. I’ll warn you, you might think you’ll share it but you probably wont, I didn’t.

Try it, then tell me what you did.

Ingredients

• Old fashioned oats: lots of fiber and slow carbs, keep you full longer.
• Pecans: crunchy nuts rich in healthy fats and protein, adds toasty flavor.
• Shredded coconut: gives coconut flavor, adds texture and quick energy from fats.
• Sunflower seeds: small but mighty, extra protein, minerals and pleasant chew.
• Honey or maple syrup: natural sweeteners, help clusters stick together and sweeten.
• Coconut oil: melts into oats, gives richness and healthy medium chain fats.
• Dried fruit: chewy pops of sweetness, adds natural sugar, fiber, and flavor.

Ingredient Quantities

• 3 cups old fashioned rolled oats (not instant)
• 1 cup chopped pecans, roughly chopped
• 1/2 cup unsweetened shredded coconut
• 1/2 cup raw sunflower seeds or pepitas (optional)
• 1/2 cup honey, or maple syrup if you want
• 1/4 cup packed light brown sugar
• 1/4 cup coconut oil, melted
• 1 tsp pure vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 1/2 tsp fine sea salt
• 1 cup dried fruit like raisins, cranberries or chopped apricots (optional)
• 1/2 cup chocolate chips or cacao nibs (optional)

How to Make this

1. Preheat oven to 325°F (163°C) and line a large baking sheet with parchment paper so the granola won’t stick.

2. In a big bowl toss together the oats, chopped pecans, shredded coconut, and sunflower seeds if you’re using them, then sprinkle in the cinnamon, nutmeg and sea salt.

3. In a smaller bowl whisk the honey (or maple syrup), packed brown sugar, melted coconut oil and vanilla until the sugar starts to dissolve and it’s well blended.

4. Pour the wet mix over the dry ingredients and stir with a spatula until every oat bit is coated, you want an even glossy mix for good clumps.

5. Spread the mixture in an even layer on the prepared sheet, press it down gently with the back of a spatula if you want chunkier clusters, or leave loose if you like crumbly granola.

6. Bake for 18 to 25 minutes, rotating the pan once halfway through so it toasts evenly; check the edges at 15 minutes cause nuts brown quick, and remove early if it smells toasted.

7. For bigger clusters try not to stir during baking, for more even crispiness stir once at the halfway point.

8. Let the granola cool completely on the sheet, it will crisp up as it cools; once cool stir in the dried fruit and chocolate chips so the chips don’t melt.

9. Transfer to an airtight jar or container and keep at room temp for up to two weeks, or freeze for longer storage.

Equipment Needed

1. Large rimmed baking sheet
2. Parchment paper or silicone baking liner
3. Large mixing bowl
4. Small mixing bowl
5. Measuring cups and spoons
6. Whisk
7. Rubber/silicone spatula (also for pressing the granola)
8. Oven mitts and a kitchen timer
9. Cooling rack and an airtight jar or container for storage

FAQ

Homemade Granola Recipe Substitutions and Variations

• Old fashioned rolled oats: swap for quick oats (same amount, will make softer clusters), or use gluten free rolled oats if you’re sensitive, or try quinoa flakes for a nuttier, slightly higher protein option
• Chopped pecans: use chopped walnuts or sliced almonds 1:1, or sunflower / pumpkin seeds for a nut free granola
• Coconut oil, melted: replace with extra virgin olive oil or melted unsalted butter same volume, or use applesauce 1:1 for lower fat though it wont get as crispy
• Honey or maple syrup: swap with agave nectar or brown rice syrup same amount, or use molasses for deep flavor but cut to about 3/8 cup cause its strong

Pro Tips

1) Want big clumps? Press the granola down firmly into the pan before baking and try not to stir it while it’s cooking. Let it cool completely on the sheet before you break it up, otherwise you’ll just end up with crumbs.

2) Nuts and coconut brown faster than the oats so keep a close eye on the tray, they can go from golden to burnt real quick. If you see the edges getting dark, pull it out early and let the residual heat finish it.

3) Warm the honey and melted coconut oil enough so it flows and coats every oat, cold oil wont make good clumps. If you like extra cluster power try folding in one lightly beaten egg white to the wet mix, it helps bind things together but make sure it bakes through.

4) Don’t mix in dried fruit or chocolate until the granola is totally cool, fruit gets chewy and chocolate melts otherwise. Store in an airtight jar at room temp or freeze portions, and if it loses crunch reheat for 5 to 7 minutes in a low oven to freshen it up.