Easy Homemade Granola

A few years ago I started a “Can I Make It Myself?” board on Pinterest. I challenged myself to see what things I could make instead of buy, and I learned quickly that this kind of mindset can significantly cut down grocery costs. It can also yield unexpectedly tasty results and eliminate waste in your fridge and pantry (further saving money). However, time can be just as valuable as money, so I pushed myself to find or develop easy methods to avoid being in the kitchen all day. This recipe is as easy to make as it is to eat in one sitting. Adapted from Sarah Foster, you’ll find this is a recipe you can adjust to your preferences, or the ingredients in your pantry. It’s great as a snack, as a cereal, or a topping on parfaits.

It’s gluten-free, provided that you use certified gluten-free oats. It can also be made vegan by substituting additional maple syrup for the honey.

Easy Homemade Granola

Course Breakfast, Snack
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 cups


  • 2 cups old-fashioned rolled oats
  • 1 cup unsweetened coconut chips/flakes
  • 1 cup chopped or sliced nuts (pecans, almonds, walnuts) can be a combination of nuts
  • 1 tsp kosher salt
  • 1/4 cup canola oil
  • 3/4 cup maple syrup
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1 tbsp chia seeds optional
  • 1 tbsp whole flax seeds optional
  • 1 cup dried fruit optional


  1. Preheat your oven to 275°F. Spread the oats, nuts, and coconut on a baking sheet covered in parchment paper. Sprinkle with sea salt.

  2. Bake the mixture for 10-15 minutes, stirring a few times, until it is toasted to the touch but not golden brown.

  3. Meanwhile, stir together the oil, syrup, honey, and vanilla in a large bowl. Dump the toasted ingredients into the bowl with the wet ingredients, and stir in the chia and flax seeds if adding. Return the well-mixed ingredients to the parchment-covered baking sheet. Increase the oven temperature to 350°F. Bake for 20-30 minutes stirring several times, until it is slightly crispy and golden brown. If the granola is starting to brown too quickly on the edges, reduce the temperature to 325°F.

  4. Let the granola cool on the baking sheet, and be sure to break up large clumps while it is warm. Once cool you can add in optional dried fruit. The granola can be stored in an airtight container for up to two weeks.

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We would love to hear what you think of the recipe or what variations you come up with!

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