Easy Homemade Granola ~ loaded with oats and nuts, lightly sweet and deliciously good. Costs less and tastes better than store bought. Perfect with yogurt and fresh fruit.
I skipped breakfast for a lot of years. No time I’d tell myself. I’ll just make it up at lunch. Anyone else out there with their hand high?
I’m the last person to lecture you on nutrition, but what I know is personally, if I start the day with a good breakfast with lots of protein, the rest of the day goes more smoothly.
Easy Homemade Granola, loaded with oats and nuts is a great topping to plain Greek yogurt and fresh seasonal fruit. No longer just for hippies, this granola should be on all our breakfast tables.
Pretty much much every store in town sells granola, but in a taste test, this is really comparison to this Easy Homemade Granola. There are also a lot of varieties. I’m sharing my favorite granola but feel free to swap in (or out) ingredients to suit your own taste.
Yes, it’s a simple recipe, but I recommend using a timer for baking so it doesn’t overcook.
Is it cheaper to make your own granola?
Yes. Making your own granola can be cheaper. The trick is to shop around nuts, the most expensive ingredient (in my area, Aldi has the best prices). Hands down, the taste is way better than bulk manufactured granola.
What’s in Homemade Granola?
- Nuts (any combination: almonds, walnuts or pecans)
- Old fashioned oats
- Light brown sugar
- maple syrup
- Vegetable oil
- Vanilla extract
How to make Homemade Granola:
Preheat the oven to 325° then chop the nuts. To speed up the process, buy pre-chopped nuts or . slivered almonds that also work really well in this recipe.
Add the nuts to a bowl, along with the oats, brown sugar, maple syrup, vegetable oil, vanilla and salt then blend everything together.
Spread the granola out on a parchment paper lined baking sheet then bake for 15 minutes. If you don’t have parchment paper, no worries – it just makes cleanup quicker.
After 15 minutes, stir the granola well then spread it out again and continue baking for 10 more minutes.
NOTE: Oven times vary, so check the edges of the granola. If it’s starting to brown and crisp a little, it’s done.
If it needs more time, check it every 3-4 minutes. When it’s finished baking, drizzle 1-2 tablespoons of honey across the granola in a back and forth motion so it all gets a light drizzle.
How to store the granola:
Let the granola cool completely then store it in an airtight container up to 30 days for the ultimate flavor.
Need more breakfast inspiration?
Healthy Green Smoothie – plain Green yogurt, fresh fruit, spinach blended for a tropical delight!
Strawberry Bread – fresh strawberry quick bread with a simple cream cheese glaze.
Overnight Breakfast – enough for a crowd! Loaded with eggs, sausage, potatoes and cheese. Easy prep the night before, bake in the morning!
If you tried this Easy Homemade Granola recipe or any other on the blog then I’d love to hear from you with a comment or star rating!
Easy Homemade Granola
- 3 cups old fashioned oats
- 2 cups nuts any variety: almonds, walnuts, pecans
- 1/4 cup light brown sugar firmly packed
- 1/3 cup maple syrup
- 1/4 cup vegetable or canola oil do not use olive oil, it will alter taste
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons honey to taste
- Preheat the oven to 325° then chop the nuts. Pre-chopped or slivered nuts can also be used.
- Add the nuts to a bowl, along with the oats, brown sugar, maple syrup, vegetable oil, vanilla and salt then blend everything together.
- Spread the granola out on a parchment paper lined baking sheet then bake for 15 minutes. Stir after 15 minutes then spread it out again and continue baking for 10 more minutes.
- NOTE: Oven times vary, so check the edges of the granola. If it’s starting to brown and crisp a little, it’s done. If it needs more time continue baking, checking every 3-4 minutes.
- When the granola is finished baking, drizzle 1-2 tablespoons of honey across the granola in a back and forth motion so it all gets a light drizzle. Let it cool completely then store in an airtight container up to 30 days.