Are you eager to make your own homemade granola and ditch the expensive, sugar-laden, store-bought stuff? Heck yes!
Today, I’m excited to share my classic homemade granola recipe, which, in my humble opinion, happens to be the best one out there. Everyone who has tried it has eagerly asked for the recipe! So, it was time that I finally published it.
This granola isn’t just a tasty snack or breakfast (perfect with raw milk yogurt and foraged berries), but it also makes for a fun homemade gift that stores beautifully. Once you experience the magic of homemade granola, you won’t even consider going back to store-bought. It’s a game-changer!
*Disclosure: This post may contain affiliate links to products (including Amazon). I’ll earn a small commission if you make a purchase through my link, at no additional cost to you! Regardless, I only link to products that I personally use on our homestead or believe in.
Why I LOVE My Homemade Granola
What sets this granola apart? Well, it’s not only delicious but also a healthier option than what you’ll find at the grocery store. Packed with whole grains, healthy fats, and it’s naturally sweetened. Did I mention that it’s gluten-free like my Rhubarb Crumble, too?
The best part is that making this goodness at home is a breeze. Grab a bowl and some basic pantry ingredients, and you’re ready to dive into the world of homemade granola! Ready to give it a go?
- Easy and FAST to make
- Customizable
- Stores well
- It’s sweet, but not TOO sweet
- Perfect for any occasion, or no occasion at all!
Homemade Granola Ingredients
Once you see the lineup of ingredients in the recipe, you’ll understand why I’m so freaking excited about this recipe! Nothing but wholesome, nourishing ingredients that you likely already have on hand!
Oats
Old-fashioned or rolled oats work best as they hold their texture for a crispy granola (instant oats are too soft). We buy our oats in bulk from Azure Standard, but One Degree sprouted oats are amazing, too! If you follow a gluten-free diet, ensure that you’re purchasing certified gluten-free oats!
Pumpkin seeds & chopped walnuts
Nuts are a great way to add some healthy fats and protein that will keep you feeling full for longer. This is where you can get creative as well. My favorite combo is pumpkin seeds and chopped walnuts, but if you prefer something different like sunflower seeds and pecans, go for it!
Shredded coconut
I know coconut can be polarizing – people either love it or they hate it. We happen to be big-time lovers of coconut on our homestead – as long as it’s the real stuff! Coconut also provides some great healthy fats to aid in satiety and improve blood sugar control. Feel free to leave it out though if you aren’t a big fan.
Salt and spices
The salt and spices are what really help this granola pop! Don’t skimp on the salt and use a true sea salt for the added minerals, if possible! I typically keep it simple with just cinnamon, but other spices such as nutmeg and/or cloves would be nice as well.
Coconut Oil
While we’re on the topic of healthy fats, coconut oil is a wonderful addition here! It adds a touch of sweetness without being overpowering, and it also helps the granola crispen up nicely. Make sure that you’re using cold-pressed coconut oil that hasn’t been refined and warm it up in a small pot on the stove (not the microwave!).
*Don’t like coconut oil or have a coconut allergy? You can substitute extra virgin olive oil instead.
Honey & maple syrup
Move over white sugar! Honey and REAL maple syrup are incredible here. The blend of both natural sweeteners really balances out this homemade granola nicely. Bonus if you’re able to source them locally (or even produce them yourself)!
Homemade Granola Variations
- Don’t like shredded coconut? No worries! You can leave it out and it still turns out amazing. Feel free to increase the amount of nuts in there, too!
- Consider adding some unsweetened, dried fruit if you like a sweeter granola, but wait to add it until the granola is done baking. You don’t want to burn the dried fruit!
- Only use 1 type of natural sweetener if you prefer honey or maple syrup. You don’t have to use both.
- Don’t like coconut oil, or have a coconut allergy? Not a problem! Extra virgin olive oil is excellent here as well.
- Try adding some orange zest for a fun flavor spin!
Other Recipes You’ll Love:
- Garden Fresh Rhubarb Crumble (Gluten Free!)
- Fermented Honey Garlic (Plus, Tips to Avoid Botulism)
- Gluten Free Quiche with Garden Veggies
Final Thoughts
I hope that you LOVE this recipe as much as we do! Please let me know how it turns out for you in the comments. If you have any favorite flavor combinations, share those with us, too!
Homemade Granola (EASY & Gluten Free!)
Ingredients
- 3 cups oats (rolled or old fashioned) certified gluten-free, if desired
- 1 cup walnuts (chopped)
- ¾ cup pumpkin seeds
- 1 cup shredded coconut
- ½ tsp sea salt
- 1 ½ tsp cinnamon
- ¾ cup coconut oil (melted) cold-pressed
- 2 tbsp honey local, if possible!
- 2 tsbp maple syrup the REAL stuff!
Instructions
- Preheat the oven to 250 degrees and line 2 baking sheets with parchment paper (optional).
- Mix the dry ingredients together.
- Gently melt the coconut oil in a small pot, then mix in the honey and maple syrup.
- Combine the wet and dry ingredients together, then spread evenly on 2 baking sheets.
- Bake for 1 hour, stirring every 20 min until lightly toasted.
- Remove from the oven and let cool completely.
- Store in an air-tight container for up to 2 to 4 weeks - if it even lasts that long!
Nutrition
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I make this recipe monthly. It’s a stable in our home. We use the granola on our homemade yogurt. I did change out the coconut oil with three egg whites, from our farmer so we know the quality, and it turns out perfectly. Then I use the egg yolks in homemade ice cream. Thanks for the recipe.
Yay! I’m so glad to hear it and thanks for adding the bit about the egg whites! That’s neat
I didn’t have all of the same stuff, but it came out yummylicious!!!
sub’d the pumpkin seeds for pistachios
sub’d the walnuts for pecans
and added some home dried cherries and cranberries.
Thank you for sharing!!!
Oooo that sounds lovely! Thank you for sharing your substitutions, too! I’ll have to give that a try next time 🙂
OBSESSED with this granola recipe. I make it often so there’s always a large mason jar in my cupboards (often there are two jars to ensure I don’t run out!)
I skip coconut the shredded coconut, but add dried cranberries at the end!