This easy to make Homemade Granola Recipe uses shelf-stable pantry items that I almost always have in the cupboard so I can make this at a moment’s notice. It’s perfect for breakfast or for a crunchy delicious snack in the afternoon.
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This recipe is easy to make, no fuss, and pretty light on the oil, so not too fattening like some granolas. It’s perfect for a simple, crave-able, not-too-sweet, homemade breakfast treat.
I first posted this recipe back in 2013 when I had injured my leg and needed healthy recipes that were easy to make. Take a look at my ideas for what I called Injury Food.
Switch up your granola game
Try this recipe straight up or tweak it slightly using different sweeteners, nuts, or fruit. With this simple easy granola, the possibilities are almost endless.
Basic granola requires just a handful of ingredients: oats, sweeteners, oil, and nuts or dried fruit. Once you master this basic granola, it’s easy to mix up a granola made just the way you like it, swapping ingredients as you like.
Use your favorite nuts, or whatever nuts you have in the kitchen. (By the way, I always store nuts in the freezer so they stay fresh longer.) This granola is delicious with almonds (I’ve used sliced almonds for the granola in the pictures). I’ve made it with pecans, hazelnuts, walnuts, slivered almonds, and cashews. It’s always great!
Go wild and use two or three kinds of nuts!
You can change the liquid sweetener if you want as well. Make it vegan by using maple syrup or golden syrup. Use liquid agave syrup or any of your favorite liquid sweeteners here.
Don’t like coconut (what???)? Yes, you can leave it out. Personally I love the coconut in here, it adds a nice chew, but if you just can’t do it, simply leave it out. I’d probably increase the nuts by ½ cup if you leave the coconut out.
For gluten-free granola, make sure the oats were processed in a gluten-free facility.
Granola is only 8 ingredients away
What every home cook needs, especially right now, is a simple, straightforward homemade granola that can be made with shelf-stable cupboard items.
This recipe is just that! It’s a great basic granola that will give you the basics of granola making: cooking oats with a little sweetener, seasoning, and a few additions, so you bake up a simple and delicious granola.
I also have a Slow Cooker Granola that’s fun to make.
Serve this granola for breakfast with milk or yogurt. Eat it by the handful. Turn it into trail mix.
Chunky or not chunky?
Do you like big chunks of granola to snack on or in your breakfast cereal bowl?
It’s fairly easy to get chunks in your granola.
Use a rimmed baking sheet to keep that wily granola on the sheet and in the oven rather than out on the floor when you stir it. Also, be sure to line the pan with parchment paper so the granola sticks to itself rather than the pan.
Now, press the granola into an even layer before you put it in the oven.
Next, press down on the finished granola with the back of a spatula before it cools and avoid moving it around too much in the pan.
Allow the granola to cool completely before breaking it up.
If you don’t want big clumps of granola, if the broken up stuff is your preference, simply stir the granola when it comes out of the oven, and stir it again after it’s cooled to break up the clumps.
Personally, I like my granola broken up a bit more. It fits easier on the spoon when you eat it like breakfast cereal. And, I rarely eat granola like trail mix.
Can I make this into trail mix?
Oh, speaking of trail mix, yes, you can totally make this into a great trail mix.
Simply toss in some M&M’s or even Reese’s pieces, and some more nuts. Seeds like pumpkin seeds and sunflower seeds are great in trail mix. Try adding some dried fruit as well. Small pretzels can be a fun addition to trail mix as well.
I like dried fruit in my granola
Add any dried fruit you like after baking the granola.
Dried fruit will burn in the pan, so be sure to add it after baking.
Cranberries, dried cherries, raisins, and dried figs, are all delicious in this trail mix.
You could do a themed flavor – like colors for Christmas: red cranberries and green pumpkin seeds will be pretty.
Storing Homemade Granola
For the longest shelf life, let the granola cool completely in the pan on the counter before transferring it to a storage container with a tight-fitting lid.
When stored in an airtight container, this granola will keep for up to a month.
Serving homemade granola
Eat it like cereal with milk or sprinkle it over yogurt or cottage cheese for a simple breakfast.
Top vanilla ice cream with granola for a delicious and crunchy dessert.
Make it into trail mix and take it on a hike with you.
Top the granola with some homemade dried fruit compote.
Or just eat it by the handful as a snack!
Kitchen items you may need for this recipe
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Homemade Granola Recipe
- 3 cups old-fashioned oats
- 1 cup coarsely chopped nuts*
- ½ cup unsweetened shredded coconut
- 3 tablespoons packed brown sugar
- ¾ teaspoon ground cinnamon
- 1/4 teaspoon (Heaping) Kosher salt
- 1/3 cup honey
- 2 tablespoons mild tasting oil like grapeseed, vegetable, or canola, or unrefined coconut
- Preheat oven to 300° F.
- Line a rimmed baking sheet with parchment paper or a Silpat mat. Mix first 6 ingredients (oats through salt) in large bowl. Stir honey and oil in small saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss to coat evenly. Spread oat mixture on the prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes.
- Place sheet on a cooling rack. Stir granola breaking up any large chunks; cool.
Any nuts will work: cashews, almonds, pecans, hazelnuts, walnuts, etc…
Gluten-free: For gluten-free granola, make sure the oats were processed in a gluten-free facility.
Storage: Granola can be stored in an airtight container at room temperature for up to 1 month.