Best Homemade Granola – Easy and Crunchy Recipe

The Coziest Homemade Granola You’ll Ever Make

There’s something about the smell of granola toasting in the oven that makes a house feel like home. I remember rainy Sunday mornings at my grandmother’s kitchen table, watching her stir big batches of this crunchy goodness while the windows fogged up with warmth. She’d always let me sneak a handful straight from the baking sheet – that perfect moment when it’s still slightly warm but starting to crisp up. Now whenever I make this recipe, I’m instantly transported back to those cozy moments.

Why This Recipe Works

After testing dozens of versions (some too sweet, others disappointingly soft), I’ve perfected this easy homemade granola that’s:

Perfectly crunchy – no sad, chewy clusters here

Not overly sweet – just enough maple syrup to complement the toasty oats
Customizable – swap in your favorite nuts and dried fruits
Impressively simple – one bowl and 30 minutes is all you need

Ingredients You’ll Need

Here’s what makes this granola so special (measurements in the printable recipe below):

Old-fashioned oats – The backbone of any good granola. Don’t use quick oats or they’ll turn to dust!
Raw nuts – My favorite combo is almonds and pecans, but walnuts or cashews work beautifully too

Pure maple syrup – The real stuff, please! It gives the most wonderful caramelized flavor
Coconut oil – Helps everything crisp up perfectly (you can substitute olive oil in a pinch)
Vanilla & cinnamon – The dynamic duo that makes your kitchen smell incredible

Flaky sea salt – That magical ingredient that makes all the flavors pop
Dried fruit (optional) – I love tart cherries or golden raisins stirred in after baking

How to Make Perfect Granola Every Time

Now for the fun part – let’s make some magic happen:

Preheat your oven to 300°F (150°C) – this lower temperature prevents burning while allowing slow, even toasting.
Mix the dry ingredients in a large bowl – oats, nuts, cinnamon, and salt. I like to break the nuts into smaller pieces with my hands as I add them for better texture.
Whisk the wet ingredients in a measuring cup – melted coconut oil, maple syrup, and vanilla. Pro tip: measure the oil first so the syrup slides right out of the cup!

Combine everything – Pour the wet mixture over the dry ingredients and stir until every oat is glistening. Your hands work better than a spoon here – don’t be afraid to get a little messy!

At this point, your kitchen should already smell heavenly. But we’re just getting started – the real transformation happens in the oven…

Pro Tips, Variations, and Substitutions

Making homemade granola is wonderfully forgiving, and there are endless ways to customize it to your taste. Here are some of my favorite tweaks:

Sweetener Swap: If you don’t have maple syrup, honey or agave nectar work beautifully. For a sugar-free version, try mashed banana or applesauce with a touch of cinnamon.
Nut-Free Option: Swap out the nuts for seeds like sunflower or pumpkin seeds to keep that satisfying crunch.

Extra Flavor Boost: Add a teaspoon of vanilla extract, a pinch of cardamom, or even a sprinkle of orange zest to the wet mixture for a fragrant twist.
Clumpy Granola Lover? Press the mixture firmly onto the baking sheet before baking, and don’t stir it too much while cooling—this helps create those irresistible clusters.

What to Serve It With

This granola is so versatile—it’s delicious on its own as a snack, but here are a few of my favorite ways to enjoy it:

Piled high over creamy yogurt with fresh berries for a quick breakfast.
Sprinkled on top of smoothie bowls for extra texture.
Mixed into oatmeal to add a satisfying crunch.

As a topping for ice cream or chia pudding for a wholesome dessert.

Storage and Reheating Tips

To keep your granola fresh and crunchy, store it in an airtight container at room temperature for up to two weeks. If you’ve added dried fruit, it may soften slightly over time, but a quick toast in the oven at 300°F (150°C) for 5 minutes will revive its crispiness. For longer storage, you can freeze granola in a sealed bag for up to three months—just let it thaw at room temperature before enjoying.

Frequently Asked Questions

Can I make this granola oil-free?

Absolutely! You can replace the oil with an equal amount of unsweetened applesauce or mashed banana. Just note that the texture may be slightly less crispy.

Why is my granola not crunchy?

If your granola turns out soft, it may need a little more time in the oven. Spread it thinly and bake at a low temperature (300°F/150°C) for an extra 5–10 minutes, stirring occasionally.

Can I use quick oats instead of rolled oats?

Rolled oats work best for texture, but in a pinch, quick oats can be used—just reduce the baking time slightly to prevent over-browning.

How do I make granola clusters?

After mixing, press the granola firmly into the baking sheet before baking. Once out of the oven, let it cool completely before breaking it into clusters.

Final Thoughts

There’s something so comforting about a batch of homemade granola—warm from the oven, fragrant with cinnamon, and packed with all your favorite ingredients. Whether you enjoy it for breakfast, as a snack, or even as a sweet treat, I hope this recipe becomes a staple in your kitchen. Happy baking, and may your mornings always be a little crunchier (and cozier) because of it!

Homemade Granola

Author: Trusted Blog

Print Recipe

Description

A simple and delicious homemade granola recipe that’s perfect for breakfast or snacks.

Ingredients

Scale

For the Crust:

3 cups rolled oats
1 cup chopped nuts (almonds, walnuts, or pecans)
1/2 cup honey or maple syrup

1/4 cup coconut oil, melted
1 tsp vanilla extract
1/2 tsp cinnamon

1/4 tsp salt
1/2 cup dried fruit (optional)

Instructions

1. Prepare the Crust:

Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.

In a large bowl, mix oats, nuts, cinnamon, and salt.
In a separate bowl, whisk together honey, coconut oil, and vanilla extract.
Pour the wet ingredients over the dry ingredients and stir until evenly coated.

Spread the mixture onto the prepared baking sheet in an even layer.
Bake for 25-30 minutes, stirring halfway through, until golden brown.
Let cool completely before adding dried fruit (if using) and storing in an airtight container.

Notes

You can customize the seasonings to taste.