Updated December 11, 2025
My family loves granola. I’ve been making this homemade granola for many years, so you can trust that it will taste great and become a family favorite at your house too. It’s perfect for breakfast, lunch or snacks with you favorite yogurt and fruit.
I’ve tried various versions over the years and the hands-down winner is the recipe I’ve shared here. I’ve adapted it so it’s both sweet and just a tad salty.
It’s also nice and crunchy. If you prefer it on the sweeter side, you can increase the brown sugar or use sweetened coconut instead of unsweetened.
You can always use store-bought granola if you don’t want to make granola! There’s no rule that says it has to be homemade. But there’s a lot to love about homemade granola.
Why you’ll love this easy homemade granola
- Kids love it. Your kids’ friends will also love it.
- It’s easily adaptable. If you have someone who doesn’t like nuts or is allergic to them, just omit them from the recipe for a nut-free granola. Out of maple syrup, you can easily use honey in place and you’ll have a nice honey granola.
- It makes a great gift during the holidays. I love sharing it with family and friends. And though I am a BIG fan of cookies and quick breads, people always enjoy a food gift that isn’t one of those. Get some nice Ball jars or Weck jars to gift the homemade granola in.
- It’s easy to ship to college students. I know this because I send it to my daughters often.
Ingredients to make the best homemade granola
- Rolled oats: Make sure to use rolled oats for the nice crunchy, chewy texture. Plus, rolled oats have more protein and fiber than quick oats.
- Shredded, unsweetened coconut: If you want a sweeter, more coconutty flavor, you can use sweetened coconut.
- Chopped, unsalted pecans: Buy them already chopped to save yourself time. If you don’t mind chopping, or want to throw them in your food processor, you can buy a very large back of pecan halves at Costco. They’re definitely less expensive there. Store the unused pecans in an airtight container in your freezer.
- Chopped, raw or roasted unsalted almonds: Same as for the pecans. Buy them at Costco and store the unused ones in the freezer in an airtight container.
- Dark brown sugar: If you don’t have dark brown sugar, light brown will work fine. The granola just won’t have quite the depth of flavor or color that the additional molasses in dark brown sugar will lend.
- Canola oil: Use a neutral oil like canola oil so your granola doesn’t taste like the oil.
- Maple syrup: If you’re out of maple syrup, you can substitute honey.
- Salt: I use Morton’s Iodized salt for baking which dissolves easily because of the small granules. It’s also quite salty, so if you’re using a salt like Morton’s Iodized, stick to the amount listed in the recipe or your granola will be too salty.
How to make homemade granola step-by-step
1. Combine all the dry ingredients and chopped nuts in a large mixing bowl.
2. Add the oil and maple syrup and stir to evenly coat the oat mixture.
3. Spread the oat mixture evenly on 2 parchment lined half-sheet pans.
4. Place in the oven and bake for 1 hour and 15 minutes.
What to eat with granola
This homemade granola makes a great snack on it’s own or used as a topping for other snacks or breakfasts. Here are some of our favorite granola topping ideas.
- Top pancakes, waffles, or cooked (or baked) oatmeal with cooked apples and granola
- Top homemade granola with cooked apples for a sort of deconstructed apple crisp
- Crunchy granola topped with plain, vanilla, or maple yogurt
- Top granola with your favorite vanilla ice cream
- Top peanut butter toast with homemade granola
- Top pumpkin bread with cream cheese and homemade granola
Frequently asked questions
Meusli is uncooked oats, nuts, seeds, and dried fruits. It also doesn’t contain any kind of sweetner or oil.
Homemade granola will last 1-2 weeks stored in an airtight container at room temperature.
Store homemade granola in an airtight jar (I like to use Mason jars or Weck jars) or any other type of food-safe airtight container.
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Homemade Granola
Equipment
- 1 Wooden spoon
- 2 Sheets of parchment paper
Ingredients
- 3 cups rolled oats
- 1 cup chopped pecans
- 1 cup unsalted, raw, chopped almonds
- 3/4 cup unsweetened coconut
- 1/4 cup dark brown sugar firmly packed
- 3/4 tsp table salt (like Morton's salt)
- 1/4 cup plus 2 Tablespoons maple syrup
- 1/4 cup canola oil
- 1 cup chopped, dried fruit optional
Instructions
- Preheat oven to 250 F.
- If you're not using pre-chopped nuts, place them in a food processor and pulse 3-4 times until they’re chopped. Alternatively, chop the nuts with a knife on a cutting board.
- Combine all the dry ingredients and nuts in a large mixing bowl.
- Add the oil and maple syrup and stir to evenly coat the oat mixture.
- Spread the oat mixture evenly on 2 parchment lined half-sheet pans.
- Place in the sheet pans oven and bake for 1 hour and 15 minutes. Feel free to give the granola a stir once or twice during the baking. Though I never stir it and it turns out great.
- Remove from the oven and allow to cool. If you want to add dried fruit, now’s the time. I don't add dried fruit because everyone in my house prefers the granola without.
- Store at room temperature in an airtight container.
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We’re Elizabeth & Anna!
It’s great to have you here. We’re registered dietitians and we share tips to support you in raising kids with a healthy relationship with food.
I love this granola so much-it has the perfect mix of sweet and salty with crunch. I eat it plain or as a topping on yogurt or ice cream. Yummy
Thanks, Mary! So glad you love the granola!
Just the right amount of sweetness and so easy that you won’t want to go back to store bought. A favorite in our house for years- I’m even making a batch now to put in my college freshman’s care package!
Thanks Alyssa! So glad y’all love this granola enough to ship it to college!
The best granola we have ever had!! Delicious to add to yogurt 🙂
HI Christi! Thanks so much! I’m glad you guys love it!