Homemade Granola

Homemade Granola

Toasted oats, nuts, and a hint of maple bake into crunchy clusters right in your own oven.

Total 1 hr Makes 8 servings Calories 380/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

This granola bakes low and slow so the oats and nuts turn evenly golden and clump into crisp clusters rather than scattered flakes. A blend of honey and maple syrup adds depth while coconut oil keeps every bite crunchy. Serve it over yogurt, with milk, or by the handful as a snack.

Ingredients

  • 4 cups old-fashioned rolled oats
  • 1 cup raw almonds, chopped
  • 1/2 cup raw pecans, chopped
  • 1/2 cup unsweetened shredded coconut
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 cup coconut oil, melted
  • 1/3 cup honey
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries

Method

  1. Preheat the oven to 300°F and line a 9x13-inch rimmed baking sheet with parchment paper.

  2. In a large bowl, combine the rolled oats, chopped almonds, chopped pecans, shredded coconut, cinnamon, and salt.

  3. In a small bowl, whisk together the melted coconut oil, honey, maple syrup, and vanilla extract until smooth.

  4. Pour the wet mixture over the oat mixture and stir until every piece is evenly coated.

  5. Spread the mixture in an even layer on the prepared baking sheet, pressing down gently to compact it for larger clusters.

  6. Bake, stirring gently every 10 minutes, until deep golden brown, about 35 to 40 minutes.

  7. Remove from the oven and let the granola cool completely on the baking sheet without stirring, about 30 minutes, so it forms crisp clusters.

  8. Break the cooled granola into clusters and stir in the dried cranberries.

  9. Store in an airtight container at room temperature for up to two weeks.

Rate this recipe

★ 4.8 (1)

Homemade Granola

This granola bakes low and slow so the oats and nuts turn evenly golden and clump into crisp clusters rather than scattered flakes. A blend of honey and maple syrup adds depth while coconut oil keeps every bite crunchy. Serve it over yogurt, with milk, or by the handful as a snack.

1 hr 8 servings 380 cal

Ingredients

  • 4 cups old-fashioned rolled oats
  • 1 cup raw almonds, chopped
  • 1/2 cup raw pecans, chopped
  • 1/2 cup unsweetened shredded coconut
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 cup coconut oil, melted
  • 1/3 cup honey
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries

Method

  1. 1

    Preheat the oven to 300°F and line a 9x13-inch rimmed baking sheet with parchment paper.

  2. 2

    In a large bowl, combine the rolled oats, chopped almonds, chopped pecans, shredded coconut, cinnamon, and salt.

  3. 3

    In a small bowl, whisk together the melted coconut oil, honey, maple syrup, and vanilla extract until smooth.

  4. 4

    Pour the wet mixture over the oat mixture and stir until every piece is evenly coated.

  5. 5

    Spread the mixture in an even layer on the prepared baking sheet, pressing down gently to compact it for larger clusters.

  6. 6

    Bake, stirring gently every 10 minutes, until deep golden brown, about 35 to 40 minutes.

  7. 7

    Remove from the oven and let the granola cool completely on the baking sheet without stirring, about 30 minutes, so it forms crisp clusters.

  8. 8

    Break the cooled granola into clusters and stir in the dried cranberries.

  9. 9

    Store in an airtight container at room temperature for up to two weeks.