Buy Now → Easy Homemade Granola Recipe You'll Make Again
This homemade granola is crisp, crunchy, and loaded with toasted oats, pecans, pistachios, walnuts, and seeds in a sweet honey-cinnamon coating. Perfect for breakfast, snacking, or topping yogurt, it's easy to make ahead and stays fresh for days.
- Prep Time: 15
- Cooling Time: 45 minutes
- Cook Time: 40
- Total Time: 55 minutes
- Category: Beverage, Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
4 cups old-fashioned rolled oats
1 cup pecan pieces
1 cup shelled pistachios
1 cup walnut pieces
1/2 cup pepitas or sunflower seeds
1/2 cup flaxseed
2/3 cup coconut oil, melted
1 cup honey
1 cup packed light or dark brown sugar
1 tablespoon ground cinnamon
1 teaspoon flaky sea salt
1 tablespoon vanilla bean paste or vanilla extract
Optional Add-Ins
1 cup dried fruit
1/2 cup chocolate chips
1/2 cup unsweetened coconut flakes
1 cup banana chips
Instructions
Prep
- Preheat the oven to 300°F.
- Line a large rimmed baking sheet with parchment paper.
- Add the rolled oats to a large mixing bowl.
- Combine the pecans, pistachios, walnuts, pepitas (or sunflower seeds), and flaxseed in a separate bowl.
Cook
- Place the melted coconut oil, honey, brown sugar, cinnamon, and flaky sea salt in a small saucepan.
- Heat over medium, stirring often, until the sugar is completely dissolved and the mixture is smooth. Do not let it come to a boil. Alternatively, warm the mixture in the microwave just until the sugar dissolves, stirring well.
- Remove from the heat and stir in the vanilla.
- Reserve 1/3 cup of the warm syrup and pour the remaining syrup over the oats. Stir until every oat is evenly coated.
- Spread the coated oats onto the prepared baking sheet in an even layer, pressing gently with a spatula to help create larger clusters.
- Bake for 20 minutes.
- While the oats bake, pour the reserved syrup over the nut and seed mixture and stir until evenly coated.
- Remove the baking sheet from the oven and add the coated nuts and seeds to the oats. Mix thoroughly, then spread everything back into an even layer.
- Return the pan to the oven and bake for an additional 20 minutes, or until the granola is lightly golden and aromatic.
Assemble
- Set the baking sheet on a wire rack and allow the granola to cool completely without stirring, about 45 minutes. Cooling undisturbed helps form crisp clusters.
- Once fully cooled, stir in the dried fruit, chocolate chips, coconut flakes, or any desired combination of add-ins.
- Break the granola into large chunks for clusters or gently stir for a looser texture.
- Store in a tightly sealed airtight container.
Notes
Substitutions
- Replace the honey with maple syrup for a different flavor profile.
- Swap the pecans, walnuts, or pistachios with almonds, cashews, or hazelnuts.
- Pepitas and sunflower seeds can be used interchangeably.
- Vanilla extract may be substituted for vanilla bean paste.
Serving Suggestions and Pairings
- Spoon over Greek yogurt with fresh berries.
- Serve with cold milk as a breakfast cereal.
- Sprinkle over oatmeal or smoothie bowls for added crunch.
- Use as a topping for ice cream or baked apples.
- Pack into snack bags for lunches, road trips, or afternoon snacks.
Storage
- Store the cooled granola in an airtight container at room temperature for 1 to 2 weeks.
- Keep the container tightly sealed to help maintain its crisp texture.
Freezing
- Freeze in a freezer-safe airtight container or zip-top freezer bag for up to 3 months.
- Thaw at room temperature before serving. If dried fruit has firmed up during freezing, allow the granola to sit for a few minutes after thawing before eating.
Find it online: https://jennifercooks.com/homemade-granola/