How to Make Your Own Granola

I’m a little late jumping on the homemade granola train, but I am on board now and never getting off. I made my first batch a few weeks ago and it was a revelation. So much tastier than the stuff I’ve been buying (not cheaply) from the bulk section at the market. Why haven’t I made my own granola sooner?

I went looking through many recipes before I made that first batch, but nothing quite matched what I was in the mood for and what I had in my pantry. So I improvised. And I stumbled upon a fantastic secret. You do not need a recipe to make granola. At least, not a traditional one. What I’m going to share with you is not a recipe, but a formula that has potentially hundreds of variations.

How to Make Your Own Granola

What you’ll need to make your own granola:

  • Old-fashioned oats (not quick cooking). This will serve as the base of your granola.
  • Nuts. You can pick any kind, or a mixture of several kinds. Keep them whole or slice them up.
  • A sweetener such as sugar, brown sugar, honey, or maple syrup.
  • Oil or butter. Vegetable, olive, and coconut oils are fine, as is butter. It needs to be liquid, so if it is naturally solid (like butter) you’ll need to melt it.
  • Flavorings and spices. These are optional, but definitely make your granola more interesting. Vanilla, almond or coconut extracts, cinnamon, ginger, and other spices are a few examples.
  • Add-ins. Have fun playing up the granola to fit your preferences. Add more nuts, seeds, shredded coconut, dried fruits, or even chopped chocolate.

Get creative! The possibilities are endless.

How to Make Your Own Granola

For the granola you see here I threw in whole almonds and shredded coconut, and flavored it with both vanilla and coconut extracts and a hint of cinnamon. I mixed it all up with some melted butter and brown sugar. After a quick bake in the oven, I’m set for breakfast all week. Yogurt is a popular companion to granola, but I prefer it with a little milk and topped with sliced fruit. It’s my new favorite way to start the day.

Do you have a favorite granola recipe or flavor combination? I’d love to hear about it!

How to Make Your Own Granola

Here are some granola recipes from around the web:

Raspberry Maple-Pecan Granola from Family Fresh Cooking
Nutty Olive Oil Granola from Healthy Green Kitchen
Honey Nut Granola from Mountain Mama Cooks
Pumpkin Pie Granola from My Baking Addiction
Apple Cinnamon Granola from Two Peas and Their Pod
Blueberry Pistachio Granola
from Vintage Mixer
Coconut Almond Granola from Cheeky Kitchen

How to Make Your Own Granola
Use this recipe to create your own granola. The possibilities are endless, get creative!
Yield: About 4 cups
  • 2 cups (180 grams) old-fashioned oats
  • ¼ cup sweetener such as sugar, maple syrup or honey
  • ¼ cup olive oil, vegetable oil, melted butter, or melted coconut oil
  • 1 cup (140 grams) nuts, whole or sliced
  • 1 - 2 cups of more nuts, shredded coconut, dried fruit, seeds, or chopped chocolate
  • Pinch of salt
  • 1 teaspoon flavoring such as vanilla, coconut, or almond extract
  • ¼ - ½ teaspoon spice such as cinnamon, ginger, pumpkin pie spice
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together the oats, nuts and any other dry ingredients. In a separate bowl, combine the oil/melted butter, extracts, and liquid sweetener, if using. Add the wet ingredients to the dry ingredients and mix thoroughly so that everything is moistened.
  3. Spread out on a large sheet pan and bake until golden, 30 minutes, stirring every 10 minutes. Let cool.
  4. Store granola in an airtight container at room temperature for up to several weeks.
*For clumpy granola, increase the oil/butter and sweetener to ⅓ cup each and do not stir during baking. Break into clumps after granola has cooled.

*Add dried fruit during the last 10 minutes of baking. Do not add chocolate until granola has cooled.

*Shredded coconut burns easily, so keep an eye on it. You can also reduce the oven temp to 300 degrees F to be safe.

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47 Responses to How to Make Your Own Granola

  1. carrian says:

    I’m all about the granola, snacks, breakfast, dessert! Lovely post

  2. Krista says:

    What a great base recipe Annalise! We love granola at our house but I’ll be honest, it’s taken me awhile to jump on that homemade train too. I think it’s just a time thing for me but I know with this recipe I could make a big batch on the weekend and it would last awhile!

    • Annalise says:

      I think it may have been a time thing for me too. But it’s so easy to throw together! Make a batch while you’re in the kitchen doing something else, it only takes a few minutes of active time!

  3. Maria says:

    Homemade granola is the only way to go!

  4. I love that you have just a template here because every time I make granola, I’m craving something different!

    • Annalise says:

      I’m exactly the same way! I can’t leave well enough alone, I always have to do some tweaking. And as long as I stick to this formula I know it’s going to turn out great!

  5. kaitlin says:

    My mom always adds karo syrup as the sweetener…LOVE it.

  6. Just happens that someone just posted on my blog that she had never made granola before … so I sent her your post 🙂

  7. Rachel says:

    Loving the blog, and I’m with you; why not make your own? My granola is an oddly personal thing, and it changes every time! My dwindling batch right now is pumpkin seed, currant, and candied lemon peel, and next up is almond, hemp nut, coconut, and chopped dates! It’s such an odd, fun, creative thing. Kashi’s all made from GMO soy anyway.

  8. Isabella says:

    we’ve been buying granola for some time and we use it a lot for desserts and we just thought how awesome it would be to make our own granola and not have to buy and we looked up “how to make granola” and this popped up and we followed the recipe and loooooved it.

  9. EdeeBee says:

    Now try making your own yogurt! Found a crockpot yogurt on youtube that is awesome! I’m eating my yogurt, granola and some fresh blueberries, thanks!

  10. marty green says:

    I would like to know,, what is oat bran? I that a cereal or flour or what

    • Annalise says:

      Oat bran is the outer husk of the oat grain. All grains have three parts: Bran, germ, endosperm (which is the part they grind up to make flour). They sell oat bran separate as people like to add it to recipes as a way to add more fiber to your diet. Hope this helps.

  11. ross says:

    Hi there how do you store my new granola ?

  12. Minh says:

    This looks really delicious and I’m going to try it right now! But how much oil should I use if I use if I don’t use the 1 cup of nuts and 1 cup of more nuts and dried fruit (basically using only oats)?

    • Annalise says:

      Maybe try cutting the oil in half and see how that is. You want the oats to be thoroughly moistened. Add more if needed.

  13. Jessica says:

    Any idea why my oats keep coming out soggy? I have tried cooking a bit longer and they burn.

  14. Stephanie says:

    How do you stir the contents in a shallow baking pan? Wouldn’t they go all over the oven? Should I just turn the oats over or try to move them around?

    This might be a stupid question but that’s ok! 🙂


    • Annalise says:

      Not a stupid question! 🙂 I mix everything together in a large bowl before spreading it into a sheet pan to bake. Then to stir it while baking, I take it out of the oven and gently turn and stir the mixture with a spatula so it doesn’t spill. Then back into the oven it goes.

      Hope this helps!

  15. Lisa says:

    Making this tonight! Looks so yummy

  16. Lex says:

    Great page. I have to say though, it’s much better without the poison sugar. I’ve been making my own granola for years and if you have fruit you really don’t need to add any sweeteners.

  17. Laura says:

    Great granola recipe. It’s also a good recipe for diabetics. Made a batch for me, who eat regular sugar and a batch for my dad with diabetes using Splenda as the sugar substitute. So yummy. Thanks a lots.

  18. Sandra says:

    I sweeten mine by cooking some dates in some water (quantities are flexible);until really soft and then beat it thoroughly until I have a liquid that looks a little like tea- no pieces of fruit- and mix that in the bowl with the other ingredients before baking. I also like to add the finely grated rind of an orange after it has cooled.

  19. Cheryl says:

    Ok, I just tried this. Great recipe for me, because I’m allergic to nuts & I can substitute what most would consider way too many sunflower seeds. A word of warning… 30 min at 350 F in my oven fills the oven with smoke (a bit of a surprise) and makes the granola dark brown — edible, and not bad, but not what anyone looking for normal granola flavor would expect. Burnt granola is not sweet – it’s very toasty tasting. Next batch will get about 15 minutes. The key concept, for baking is “until golden brown”… 30 minutes can be overdone.

  20. Paulina says:

    That would never last for two weeks in my house. Thank you!

  21. Jennifer says:

    Thanks for the easy to follow base formula! I was down to half a cup of oats so quartered the batch. Pecans and coconut with almond and vanilla extract. It’s absolutely delicious!

  22. Helena says:

    What else can be added instead of nuts my sons girlfriend is allergic to nuts?

    • Annalise says:

      Add whatever you’d like! You could increase the oats or coconut or add things like seeds (not sure if those are excluded from nut allergies?) and dried fruit. Even chopped chocolate. If you use dried fruit, add it after the baked granola has cooled.

  23. Frostine Bean says:

    Sounds good. I will be making this for Holiday gifts, especially for my best friend and his nutritionist Girlfriend! I am fortunate to have an unending, free supply of maple syrup to go in mine. I will also make some without any sweetener for a coworker who doesn’t eat sugar of any kind.

    • Annalise says:

      What a great idea, making it for holiday gifting!

      • Lisa says:

        My son and I made this together today. He wanted pecan and maple. I wanted cherry pecan. I made a pan with pineapple, mango, and pecan and it was the best one. We used coconut oil in place of oil and added coconut to all 3 kinds. Thanks so much for the receipe.

  24. Amanda says:

    Wow, this looks amazing, and looks fairly easy!
    How long does this keep for? Want to make quite a batch, but depends on how long it stays okay for..
    Thank you 🙂

  25. Tara says:

    It’s past midnight in Singapore. My daughter and I just finished cleaning up after making an improvised version of this including simmering the butter with some old cinnamon quills over a low heat and dark brown sugar we found in the cupboard. We used organic hulled oats, bags of mixed dried fruit and nuts on sale, Madagascar vanilla essence left over from making paraben-free soap.

    The mixture alone was good enough to eat without baking. Dead easy. It started burning after 10 minutes at 350F but we caught it in time to salvage most of it. Thank you so much! I’ll never eat shop-bought granola again.

  26. Tara says:

    PS: We just completed our first-ever batch of coconut yogurt today as well with the easiest possible recipe: Cartons of coconut cream, capsules of probiotics, stir, leave in a mason jar for less than 24 hours in our tropical heat and it was done.

  27. UK says:

    Looks yum…can this be tried with Jaggery?

    • Annalise says:

      I’m so sorry, but I am not familiar with Jaggery so I had to do a little google search. 🙂 I’m sure you could, though since I am unfamiliar with it I couldn’t give any amount suggestions. Feel free to experiment though!

  28. Katherine says:

    This is extremely useful! My first batch was delicious! I added coarsely chopped almonds, unsweetened coconut, honey, canola oil, vanilla, and cinnamon to the oats. It wasn’t overwhelmingly sweet like some store-bought granolas are.
    Also, homemade granola is a dream come true to me–I can never eat the gourmet ones because of my peanut allergy and have always had to buy the basic boxed stuff, but now I can create my own gourmet blends! Nuts are still a limitation, though, because I can only eat one brand of almonds (thankfully widely available) and one brand of pecans (sadly rather scarce).
    Anyway, thank you so much for posting this!

  29. Sally says:

    Back in the 70’s people had to revert to commodities and our family was one of them. My husband worked construction and we had four kids. In those days you just didn’t run to Welfare and have someone hand you money and food stamps. My husband was laid of for about four months and we went on commodities. Very embarrassing but necessary. We were given recipes to make things that were cheap to make and granola was the favorite things my kids loved. They loved it for breakfast with the powdered milk we were given and fruit. I had forgotten about making it until I saw this post and am now 78 and I’m gonna make some for my great grandson. Thank You. I guess what goes around, comes around.

  30. Made this on the weekekend, great recipe. Tastes great.Thanks for sharing .

  31. Gene Black says:

    I have a question. How can I add peanut butter into the recipe?

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