Homemade Granola

A simple and quick recipe for anyone who loves granola and crunchy cereal in general. The best part? You can make this granola exactly the way you like it. This is the basic recipe but the possibilities are endless, like I already showed in my coffee granola recipe.

Recipe Ingredients

Since granola is so easy to adjust, I’m giving you my base recipe but you will find loads of variations below as well

• rolled oats – this is sort of my go-to choice for the base recipe. I tend to go for old-fashioned oats with larger flakes because I love the crunchy result they offer
• nuts – always use unsalted. I use a variety of nuts. Usually something with almonds, but you can absolutely use cashew nuts, hazelnuts, walnuts, pecans or different nuts of choice
• seeds – I go for pumpkin and sunflower seeds. You can also add some flax seeds, sesame seeds or chia seeds to get more fiber into the granola
• cinnamon – this is optional but I do highly recommend it. If you really are not a fan of cinnamon, you can replace it with ginger, cardamom or another spice of your choice
• honey – honey adds sweetness but it also creates that lovely crunchy texture and it binds the elements together into a nice cluster. The more honey you use the more you have a clumpy granola. Your choice. You can also leave it out completely. That works too. Can also be replaced for maple syrup for a vegan alternative
• oil – I go for a neutral oil like sunflower oil. Avocado oil, coconut oil or another neutral oil works too. You do need oil to get a crispy granola, so don’t skip this part

How To Make Homemade Granola

If you love granola in your bowl of Greek yogurt in the morning, this easy granola recipe is for you!

You need a large bowl and a spoon. I start by adding all the dry ingredients into the bowl and mixing this through. Next I add the wet ingredients and give it a good stir to make sure that all the mixture has some honey and oil. That way, I get the best result.

Next, you spread the granola mix on a large baking tray lined with parchment paper in an even layer. Don’t let the layer get too thick or it will bake unevenly. If necessary, you can use two baking trays or bake in batches.

Bake in the preheated oven for about 15-20 minutes at 350˚F/180˚C (conventional oven) or until it’s golden brown. Make sure to stir halfway through.

Once baked, let it cool down completely before you store it in an airtight container. You will never go back to the store-bought versions once you’ve made your own!

Optional add-ins

While this basic recipe is delicious and my go-to favorite granola, you can add different things for extra flavor.

After baking you can add things like dried fruits (and if you do like raisins, you can use those of course too), chocolate chips and I even add some Dutch pepernoten when it’s that season! You can also add unsweetened coconut flakes right before or after baking.

Storing granola

I have to admit: homemade granola rarely lasts more than a week in my house before the jar is empty. But it can last longer.

How long does granola keep?

In a well-sealed container, homemade granola will keep for about 3-4 weeks. Often even longer, especially if stored in a truly airtight container.

Can you freeze granola?

You can, but I wouldn’t recommend it. It already keeps well at room temperature, and freezing can make it lose its crunch after thawing.