This homemade granola recipe is an easy, healthy breakfast staple to keep on hand. It combines rolled oats, almonds, pepitas (pumpkin seeds), dried cranberries and a little maple syrup for natural sweetness. Use it to add crunch to smoothie bowls, yogurt parfaits, chia pudding or a bowl of milk.

Homemade Granola Recipe

This recipe is a simple, versatile base that you can tweak to suit your tastes. It’s lightly sweetened with maple syrup, crunchy, and quick to prepare. The method yields a golden, toasty granola that stores well and enhances breakfasts and snacks all week long.

What You’ll Need

This is our preferred basic mix, which you can use as a template to customize:

• Rolled oats — 2 cups (gluten-free oats if needed)
• Whole raw almonds — 1/2 cup
• Pepitas (pumpkin seeds) — 1/2 cup
• Ground cinnamon — 1 teaspoon
• Maple syrup — 3 tablespoons
• Melted coconut oil — 2 tablespoons
• Dried cranberries (craisins) — 1/2 cup, added after baking

Variations and Substitutions

Granola is highly adaptable. Swap or add ingredients to change flavor, texture and nutrition:

• Grains: If you prefer something other than oats, try quinoa flakes, cooked quinoa, or coconut flakes.
• Dried fruit: Add dried cherries, chopped dates or apricots instead of cranberries. Always stir dried fruit in after baking to avoid hardening.
• Nuts & seeds: Substitute walnuts, pecans, sunflower seeds, or chopped pistachios for variety and added protein.
• Sweeteners: Maple syrup keeps the recipe vegan, but honey or agave syrup can be used if preferred.
• Flavor boosts: Add vanilla extract, a pinch of sea salt, or a small amount of nut butter for extra richness.

Equipment & Prep

You’ll need a baking sheet, parchment paper or nonstick spray, a mixing bowl, and a spatula. Preheat the oven and prepare the sheet so the granola bakes evenly and releases easily.

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly spray it with nonstick cooking spray.
2. In a large bowl, combine the rolled oats, whole raw almonds and pepitas. Sprinkle the ground cinnamon over the mixture.
3. Drizzle the maple syrup and melted coconut oil over the dry ingredients. Toss well so everything is evenly coated and clumps begin to form.
4. Spread the granola in an even layer on the prepared baking sheet. Make sure it’s not too crowded so it toasts rather than steams.
5. Bake for 20–25 minutes, stirring every 10 minutes to promote even browning. Watch closely toward the end—oats and nuts can go from toasted to burned quickly.
6. Remove from the oven when golden brown. Immediately stir in the dried cranberries so they remain soft. Let the granola cool completely on the baking sheet (about 15 minutes); it will crisp as it cools.
7. Break into clusters if desired and transfer to an airtight container for storage.

Storage Suggestions

Once fully cooled, store granola in an airtight container, jar or resealable bag. Remove excess air and keep it in a cool, dark place for up to two weeks. For longer storage, freeze in a sealed container for up to three months and thaw at room temperature before using.

Tips & Notes

• Serving size: Roughly 1/4 cup per serving as a topping or snack.
• Clumping: For chunkier clusters, press the granola lightly with a spatula after spreading it on the sheet and avoid stirring too frequently while baking.
• Monitor closely while baking: Oats and nuts brown at different rates; stirring helps even the color but keep an eye on edges.

Nutrition (approx. per serving)

Calories: 231 kcal • Carbohydrates: 23 g • Protein: 6 g • Fat: 13 g • Fiber: 5 g • Sugar: 6 g

Nutrition information is an estimate and should be used as a guideline only.

Serving Ideas

Top smoothie bowls, yogurt parfaits, or chia pudding with a generous scoop of granola. It also pairs perfectly with fresh fruit and milk for a quick breakfast or with a spoon for a crunchy snack on the go.