Granola Recipe





Introduction: Granola Recipe

This homemade granola recipe is the perfect template for creating your dream granola - perfect for people with food allergies, special diets, or a picky palette.   By making your own granola with this simple recipe, you know every ingredient goes into it.   It's so easy, you'll wonder why you haven't done this before!

Choose your favorite flavors and mix and match to your heart's delight.  You can make so many batches from one bag of oats, that you may be tempted to try a dozen crazy combinations, plus one for everyone you know.  Name your creations after the friends who inspired them!  Have fun with this addictive recipe and feel better knowing you're in control of your own nutrition.

Step 1: Ingredients

My perfect batch of granola looks like this:

  • 3 cups rolled oats
  • 1/2 cup each: slivered almonds, pecans, hazelnuts, pine nuts
  • 1 cup shredded coconut
  • 1/2 teaspoon salt
  • 1/2 cup agave syrup (you could use maple syrup)
  • 1/2 cup honey
  • 1/4 cup coconut oil (you could use canola oil)
  • 1/2 cup dried fruit
  • 1/2 cup hemp seeds (you could use wheat germ or other seeds)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Of course, this recipe is completely customizable.  Leave out the nuts, go crazy with dried fruits, add cayenne powder or chocolate chips, or both!  It's all up to you.

Step 2: Toasty

Preheat your oven to 350F (175C).

Mix together oats, nuts, coconut, and seeds in a large baking dish. 

Toast in the oven for 10-12 minutes.

Step 3: Syrupy

While the dry ingredients are toasting, mix up the liquids.

Combine syrup, honey, oil, salt and spices.  So yeah, we're going to cook the honey, which definitely changes its entire flavor profile.  It acts as a great binder for the oats, and I personally prefer the mellowed flavor.  If you want a more 'pure honey' kick to your finished product, wait to add this until after it's cooked!

When the oats are toasted, mix in the liquids and stir together well.

Reduce the oven temperature to 250F (120C).

Step 4: Bake

Once the oven has reached 250F (120C), bake the granola for 1 hr, stirring every 15 minutes.

The way I keep track of the time is to set an alarm for 15 minutes, and keep a running tab of how often I've reset it.  I use my kitten magnets to keep count of how many sets of 15 I've done.  You might deduce from the number of magnets that I actually baked this granola for 1 hr and 15 minutes, and you'd be correct.  However, my next batch will be cooked for only an hour.

Step 5: Fruity

Once it's baked and gorgeous, it's time to add the dried fruits.  This is the stage to add ground flax seeds and wheat germ and honey if you've chosen to wait, any other ingredients that the heat might break down if you are so inclined. 

Once the mixture is allowed to cool, it will become crispy and clumpy.

Step 6: Store

This granola can be stored in an airtight container for up to two weeks in the fridge.  However, if you leave it out overnight, it's still pretty delish in the morning, so don't worry too much :)

Enjoy with milk, ice cream, yogurt, or on its own.  It's so easy and delicious!  You'll want to make up a million different combinations to try and share with everyone you know.



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    is granola..muesli?
    i miss kompleate muesli, and would love muesli homemade

    you have such wonderful recipes!

    What did you use to line the baking dish? I can't tell what it is in the pictures. I have parchment paper on hand, I assume that will work?

    How can i make a bar or a cookie with these?

     *drool*  *slip in drool and hit the floor*  *drool some more*
    Thanks for a good recipe!  I found one old recipe for granola, that makes up more like Grape Nuts cereal.  Not an oat in it.  I have food allergies (and I'm cheap) so I will definitely be playing with this!

    So what's in that recipe? My mom was asking for a no-oat granola recipe!

    I can't find that cookbook atm. It is in the Back to Eden Cookbook, companion to Back to Eden by Jethro Kloss. It also requires a "grinder", and this stuff bakes up so hard I can only imagine it's an industrial strength one! I imagine it makes something like Grape Nuts cereal.

    I'm trying to avoid wheat and this will be a great way to enjoy it "sans wheat."  Thanks again oh clever guru

     I don't think storage is an issue in my house!  I'm trying so hard to let it cool before munching away, with it smelling so good!  Molasses and honey FTW!

    This stuff turned out great! I'll have to agree with your preference on the honey.
    I'm thinking you can make a lumpier granola by increasing the wet to dry ingredient ratio. I would imagine you don't necessarily need to use flax. But I've only made one batch though, so I haven't really experimented to conclude anything.

    The few times I made Granola I noticed that there was a fine line between toasted and burned.  Keep an eye on it as you go!