Homemade granola makes a crunchy breakfast topping with ingredients you can measure and adjust yourself. This version combines rolled oats, almonds, pumpkin seeds, cinnamon, maple syrup and a modest amount of oil. Raisins go in after baking so they stay chewy instead of drying out in the oven. Spoon the finished granola over yogurt or fruit, or eat a small bowl with milk.
RECIPE CARD
Easy Homemade Granola for a Healthy Breakfast
Ingredients
- 3 cups old-fashioned rolled oats
- 1/2 cup roughly chopped almonds
- 1/4 cup shelled pumpkin seeds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/4 cup pure maple syrup
- 1/4 cup neutral oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup raisins, optional, added after baking
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Mix the Dry Ingredients: Heat the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper so the oats are easy to spread and lift…
- Coat the Oat Mixture: Whisk the maple syrup, oil and vanilla in a small bowl until combined. If using coconut oil, melt it gently first and let it…
- Bake Until Lightly Golden: Bake for 25 to 30 minutes, stirring once around the halfway mark and spreading the granola flat again. Start checking after 20 minutes, especially…
- Cool, Add Raisins and Store: Set the tray on a heat-safe surface and let the granola cool completely, about 20 to 30 minutes. Do not seal it while warm;…
This is a flexible recipe, not a promise that every granola is automatically “healthy.” Maple syrup adds sweetness, nuts are an allergen, and serving size matters. The base recipe makes about 4 cups and takes roughly 10 minutes of hands-on preparation, 25 to 30 minutes in the oven and 20 to 30 minutes to cool. For a larger breakfast table, pair it with our fresh berry yogurt parfait or whole-wheat banana muffins.
Ingredients
- 3 cups old-fashioned rolled oats
- 1/2 cup roughly chopped almonds
- 1/4 cup shelled pumpkin seeds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/4 cup pure maple syrup
- 1/4 cup neutral oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup raisins, optional, added after baking
Old-fashioned oats give the best distinct flakes; quick oats will make a finer, less varied texture. Chopped walnuts or pecans can replace the almonds, and sunflower seeds can replace pumpkin seeds. If you need a nut-free batch, omit almonds and use more seeds, then check all packaged ingredients for cross-contact according to your needs. Use maple syrup rather than honey if you want the base recipe to remain vegan.
How to Make Homemade Granola
Step 1: Mix the Dry Ingredients
Heat the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper so the oats are easy to spread and lift later. In a large bowl, combine the rolled oats, chopped almonds, pumpkin seeds, cinnamon and salt. Stir until the seeds and spice are evenly distributed. Keep the raisins aside; dried fruit added before baking can become tough or scorch at the edges.
Choose a baking sheet big enough to hold the mixture in a thin, fairly even layer. If the pan is crowded, use two sheets and swap their positions halfway through baking. Crowding traps moisture and makes it harder to toast the oats evenly.
Step 2: Coat the Oat Mixture
Whisk the maple syrup, oil and vanilla in a small bowl until combined. If using coconut oil, melt it gently first and let it cool enough to handle. Pour the liquid over the oats and stir from the bottom of the bowl until no dry patches remain. The mixture should look lightly glossy, not soaked. Scrape the bowl as you stir so the spice does not collect in one place.
Tip the coated mixture onto the prepared baking sheet. Spread it to the corners and press gently into an even layer. Larger clumps form when the mixture has close contact on the tray, but leaving it completely untouched can toast the edges faster than the center. The next step explains how to balance both goals.
Step 3: Bake Until Lightly Golden
Bake for 25 to 30 minutes, stirring once around the halfway mark and spreading the granola flat again. Start checking after 20 minutes, especially if your oven runs hot or you use two pans. The oats should smell toasted and look lightly golden, while the nuts should not be dark brown. Pull the tray out before the mixture looks fully crunchy: it firms as it cools.
Oregon State University’s granola guidance also uses a 325°F oven and adds raisins after heating. If you prefer more clusters, stir gently at the halfway mark, press the mixture back together and avoid breaking it up again until cool. If you prefer loose granola, stir it more thoroughly for even browning.
Step 4: Cool, Add Raisins and Store
Set the tray on a heat-safe surface and let the granola cool completely, about 20 to 30 minutes. Do not seal it while warm; trapped steam softens the oats. Once cool, fold in the raisins if using and break the granola into the cluster size you like. Transfer it to a clean, dry airtight container. Keep it in a cool, dry place and use within two weeks for best quality; Nebraska Extension gives the same two-week storage window for homemade granola.
If your kitchen is very humid, make a smaller batch or store portions in the freezer to preserve crunch. Discard granola that develops visible mold or an off smell. Keep any yogurt, milk or fresh fruit separate until serving so the stored granola stays dry.
Simple Ways to Change the Batch
Try a small amount of nutmeg or cardamom with the cinnamon, or swap raisins for chopped dried apricots after baking. If you use different nuts, cut them into similar-size pieces so they toast at a similar rate. You can reduce the maple syrup slightly, but the granola will be less sweet and may form fewer clusters. Avoid adding fresh fruit to the storage container; use it at serving time instead.
Serve the granola with plain yogurt and berries, milk and sliced banana, or as a crunchy topping for cooked oats. A measured portion lets the oat and nut mixture complement the rest of breakfast rather than crowd it out. Once you know how the basic batch bakes in your oven, adjust one ingredient at a time and keep the texture you enjoy.