Why Make Granola at Home?

Store-bought granola can be expensive and often contains unfamiliar ingredients or excess sugar. Making granola at home is low-effort and lets you control the texture, sweetness and add-ins. Use what you have—swap nuts, seeds and dried fruit to suit your taste or dietary needs. Add protein powder or collagen for a boost, or keep it simple for a wholesome snack.

Prep and Timing

Servings: 10 | Prep: 5 mins | Cook: 20 mins | Total: about 1 hr 10 mins (including cooling)

The hands-on time is minimal: most of the total time is passive while the granola bakes and cools. Cooling is important to allow clusters to form and the texture to set.

Ingredients

• 3 cups rolled oats
• ½ cup slivered almonds
• ½ cup dried unsweetened coconut flakes
• 2 tbsp hemp seeds
• 2 tbsp chia seeds
• 1 tbsp powdered collagen (optional)
• ½ tsp salt
• ½ cup honey
• ¼ cup maple syrup
• ½ cup coconut oil, melted
• 1 cup dried cranberries

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the oats, slivered almonds, coconut flakes, hemp seeds, chia seeds, collagen (if using) and salt. Omit the dried cranberries for now.
3. Pour in the melted coconut oil, honey, maple syrup and a splash of vanilla if desired. Stir until the dry ingredients are fully coated and the mixture is evenly moistened.
4. Line a baking sheet with parchment paper and spread the granola mixture into an even layer, using the back of a spoon or a spatula to press it slightly for larger clusters.
5. Bake for about 20 minutes, or until the granola is lightly golden. Stir once halfway through baking, then spread it back into an even layer and return to the oven for the remainder of the time.
6. Remove from the oven and allow the granola to cool completely on the baking sheet—about 45 minutes. Cooling is key for crisp clusters.
7. Once cool, break the granola into chunks by hand and fold in the dried cranberries.

Tips & Tricks

• For chunkier granola, press the mixture firmly into the pan before baking and avoid over-stirring while hot.
• Use any nuts or seeds you prefer—walnuts, pecans, pumpkin seeds or sunflower seeds all work well.
• Swap sweeteners: agave or brown rice syrup can replace honey or maple for a different flavor or to make it vegan (use maple syrup instead of honey).
• If you add protein powder or collagen, mix it into the dry ingredients to prevent clumping.
• To toast nuts more evenly, place them on the baking sheet for a few minutes before mixing with the oats.

Storage

Store cooled granola in an airtight container at room temperature for up to two weeks. For longer storage, freeze in a sealed freezer bag for up to three months. Note: dried fruit can become firm when frozen; let it sit at room temperature a few minutes before serving.

Serving Ideas

Use this granola as a topping or a snack: stir it into yogurt, sprinkle over oatmeal, add it to açaí bowls, crumble it over baked peaches for a quick crumble, or enjoy it straight from the jar.

Variations

Change the dried fruit to cherries, raisins or chopped apricots. Add warm spices like cinnamon or cardamom for a flavor twist. Fold in dark chocolate chips after the granola cools for a sweeter treat.

Nutrition

Calories (per serving, approximate): 391 kcal

Nutrition information is automatically calculated and should be used only as an approximation.

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