Easy Granola Recipe

Homemade granola tastes better and is so much cheaper than store bought. Plus it is the easiest thing to make! This Easy Granola Recipe is a great basic recipe to have on hand–you will never want to eat anything buy homemade again!

It is a great thing to have a go-to granola recipe. The tried and true recipe that you can make in your sleep.

This easy granola recipe is one of mine. Yes, I said one because I have several.

Store bought granolas are great for convenience but there are so many amazing reasons to make your own granola, even if it’s only every now and then.

Why make your own:

1. To save money. If you are buying ingredients to make granola for the first time, it may seem like it’s pricier. However, if you buy from the bulk section and make a decent amount of your own granola, it can be more cost effective.
2. It’s so super easy. I mean, you literally stir the ingredients together and bake. Nothing more. You can handle it, promise.
3. It’s versatile. You can toss in pecans, maybe some dried fruit, etc. to make it a bit different every time. You can really play with a basic granola recipe like this one.
4. It’s so so so good. Trust me, I am still one who will buy granola from time to time at the grocery. Convenience can certainly trump homemade. But every time I make my own, after the first bite, I wonder why I ever eat anything else.

What you will need to make this easy granola recipe:

• canola oil: this is my preference. You could also use coconut oil or even olive oil. If you use coconut oil, it will have a subtle coconut flavor. I know there is coconut in this granola but you really don’t taste it.
• rolled oats: if you need gluten free oats, they will work fine as well.

How to make this easy granola recipe:

Like I mentioned earlier, there is just about nothing to it!

• Combine all the ingredients into a medium bowl. Stir to coat evenly. You won’t have excess liquid by any means, but if your mixture seems a touch dry, add another tablespoon of oil and stir to combine. (steps 1 and 2)
• Place granola mixture on a lightly greased or parchment lined baking sheet. Gently press it down to make it flat and even. Bake at 300°F for about 25-30 minutes. You can toss it a bit half way through if you prefer. I like mine to be more chunky so I don’t shift it once I put in the oven at all. (step 3)
• You will know it is done when your granola looks dry and golden brown. Remove from the oven and allow to cool completely before breaking up. Store in an airtight container for about 2 weeks.

Notes and Pro-Tips:

• If you like your granola extra crunchy, you can add an egg white to the mix in this granola recipe. That will bring the crunch to the mix.
• If you prefer your granola in big chunks and clusters, use 1 1/2 c rolled oats and 1 1/2 c quick oats. This will hold together in chunks a bit better versus using 3 cups of rolled oats.
• Do not touch the granola until it is fully cooled. (Easier said than done, right? Just don’t dump the whole thing. You can nibble a corner.) This will also allow for more clusters and chunks.
• Granola is done when the liquid has dried and it is golden brown. If you are not sure if yours is ready, these are the best things to look for.

Possible Substitutions:

• I am not a big honey fan, maple is my FAVORITE. If you prefer honey, you can opt for it instead of the maple.
• If you can’t have almonds due to allergy, you can omit them completely and you will be fine. You can sub pumpkin seeds as well.
• I have made this recipe with coconut oil as well before. It will give the granola a much stronger coconut flavor so just be aware. I don’t taste the actual coconut at all in the regular recipe, but when I have made it with coconut oil, that’s when I taste it.

Check out these other recipes:

• Simple Crunchy Peanut Butter Granola
• Chocolate Pistachio + Sea Salt Granola
• Nut Free Blueberry Muffin Granola
• Coconut Lemon Cashew Granola Recipe
• Maple Pecan Granola