Easy Homemade Granola
This recipe is one of my all-time favorites, my “house granola,” the one you’ll almost always find a full jar of on my kitchen counter. I love it for breakfast with yogurt and fruit, and it always feels like I’m doing something good for my body.
This granola is wonderfully flexible and forgiving. Swap in whatever nuts, seeds, or dried fruit you have on hand, just keep the overall quantities roughly the same. Feel free to adjust the sugar to your taste too.
Why You’ll Love This Recipe:
- Wonderfully flexible, a true base recipe you can customize endlessly
- Not too sweet, with real crunch in every bite
- Naturally vegan and dairy-free
- Keeps for weeks, though it never seems to last that long
Key Ingredients & Substitutions:
- Nuts and seeds – think of this as a base recipe. Swap pecans for hazelnuts, sunflower seeds for extra pumpkin seeds, whatever you have on hand, just keep the overall quantities about the same.
- Dried cranberries and goji berries – any dried fruit works here, raisins, dried apricots, or dates are all great options.
- Demerara sugar – adjust up or down depending on how sweet you like your granola.
- Coconut or neutral oil – either works well, coconut oil adds a subtle flavor of its own.
- Silan (date syrup) – I really recommend the real thing here if you can get it, it has a rich depth of flavor that’s hard to replace. Maple syrup works as a substitute in a pinch.
Pro Tips for Success:
- Add the dried fruit only after the granola has cooled completely, adding it too early bakes it into hard, tooth-breaking little rocks.
- Toss the granola every 15 minutes while it bakes so it browns evenly.
- For bigger, chunkier clusters, press the mixture down firmly before baking and let it cool undisturbed afterward.
- This is a true base recipe, once you’ve made it once, feel free to experiment with the mix-ins you have on hand.
Serving Suggestions
- Enjoy with yogurt and fresh fruit for breakfast
- Great with milk as a simple bowl of cereal
- Pack in a bag for a easy, energizing snack
FAQ
- Can I substitute the nuts or seeds? Yes, this recipe is very flexible, swap in whatever you have, just keep the quantities roughly the same.
- Why did my dried fruit turn hard? It was likely added while the granola was still warm. Always wait until it’s fully cooled before mixing in dried fruit.
- How long does this keep? Up to 3 weeks in an airtight container, though it rarely lasts that long.
Looking for more tasty recipes?
The recipe is based on this one recipe by Leah Shomron Finder.
Easy Homemade Granola
Ingredients:
- 4 cups (400g) old-fashioned oats
- ½ cup raw sunflower seeds
- ½ cup raw pumpkin seeds
- ½ cup pecans chopped
- ½ cup walnuts chopped
- ½ cup slivered almonds
- ½ cup goji berries
- ½ cup unsweetened dried cranberries
- ¼ cup demerara sugar
- ¼ cup coconut oil or neutral oil
- ¼ cup unsweetened natural silan (date syrup)
- ¼ cup water
- 1 tsp cinnamon
- Pinch of salt
Instructions:
- Prep the oven: Preheat to 325°F (160°C).
- Mix the dry ingredients: In a large bowl, combine the oats, sunflower seeds, pumpkin seeds, pecans, walnuts, and almonds.
- Mix the wet ingredients: In a separate bowl, combine the demerara sugar, oil, silan, water, cinnamon, and salt.
- Combine: Pour the wet ingredients over the dry ingredients and toss well until everything is evenly coated.
- Bake: Spread the mixture in a thin layer on a parchment-lined baking sheet (press down firmly first for bigger clusters). Bake for about 45 minutes, depending on your oven, tossing every 15 minutes.
- Cool and finish: Let the granola cool completely before mixing in the goji berries and cranberries.
- Store: Keep in an airtight container for up to 3 weeks, though it rarely lasts that long.
Notes:
- This is a flexible base recipe, swap in any nuts, seeds, or dried fruit you have on hand, keeping the quantities roughly the same.
- Add dried fruit only after the granola has fully cooled, or it turns hard and rock-like.
- Maple syrup can be used instead of silan, but if you can get silan, I’d really recommend it, its depth of flavor is hard to replace.
- For bigger clusters, press the mixture down firmly before baking and avoid stirring once it’s out of the oven.
Did you make this recipe? Let me knowLeave a comment and a star rating below, I’d love to hear how it turned out
