I created The Best Homemade Granola from oats, coconut oil and maple syrup combined with my favorite nuts and dried fruit to yield about 8 cups of naturally sweet, endlessly customizable granola.

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I never thought pantry staples could get this addictive. I call it The Best Homemade Granola because the toasted bite of old fashioned rolled oats and the warm sweetness of maple syrup make every spoonful surprising.

I keep a jar near my desk and find myself stealing handfuls, swearing Ill stop but I never do. Sometimes the clusters are too big, sometimes not sweet enough, and yeah i mess it up now and then, but thats what keeps me coming back, tweaking here and there.

If you like crunch with a little attitude you’ll be curious what makes it different.

Ingredients

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Old fashioned oats give fiber and slow-release carbs, they keep you full all morning.
Raw nuts add protein, healthy fats and crunch, plus vitamins and satiety.
Shredded coconut gives chew, tropical flavor and medium-chain fats for quick energy.
Pumpkin or sunflower seeds supply magnesium, zinc and extra crunch, little earthy taste.
Ground flax or chia add fiber and omega-3s, also make clusters stick together.
Maple syrup or honey caramelizes for golden clusters and gentle natural sweetness.
Dried fruit brings chew and bursts of sweetness, raisins or cranberries add tart notes.

Ingredient Quantities

6 cups old fashioned rolled oats (not instant)

1 1/2 cups raw nuts, roughly chopped (almonds, pecans, walnuts or a mix)

1 cup unsweetened shredded coconut or coconut flakes

1/2 cup pumpkin seeds or sunflower seeds

1/4 to 1/2 cup ground flaxseed or chia seeds (optional)

1/2 cup coconut oil, melted

1/2 cup pure maple syrup or honey

1/4 cup packed light brown sugar (optional, for extra stickiness)

2 teaspoons vanilla extract

1 1/2 teaspoons ground cinnamon

1 teaspoon fine sea salt

1 to 1 1/2 cups dried fruit, chopped if needed (raisins, cranberries, chopped apricots)

How to Make this

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1. Preheat oven to 300°F (150°C). Line two large rimmed baking sheets with parchment paper or a silicone mat.

2. In a very large bowl combine 6 cups old fashioned rolled oats, 1 1/2 cups chopped raw nuts, 1 cup shredded coconut, 1/2 cup pumpkin or sunflower seeds, and 1/4 to 1/2 cup ground flaxseed or chia if using. Add 1 1/2 teaspoons ground cinnamon and 1 teaspoon fine sea salt, toss to mix.

3. In a medium bowl whisk together 1/2 cup melted coconut oil, 1/2 cup pure maple syrup or honey, 1/4 cup packed light brown sugar if you want extra stickiness, and 2 teaspoons vanilla extract until smooth.

4. Pour the wet mixture over the dry ingredients and stir well with a spatula until every oat is coated. This is where the magic happens, so be thorough but don’t mash everything.

5. Divide the mixture between the prepared sheets and press it down gently into an even layer with the back of a spatula or your hands for bigger clusters press more firmly. For chunkier granola bake it in one thick layer on a single sheet.

6. Bake for 25 to 35 minutes, rotating the pans front to back and top to bottom halfway through. If you like big clusters stir only once or twice; stir more often for a looser, crispier granola. Watch the coconut near the end so it doesn’t burn.

7. Remove from oven when golden and fragrant. Immediately sprinkle 1 to 1 1/2 cups dried fruit evenly over the hot granola and gently fold or press it in as it cools. The hot granola will crisp as it cools, so resist the urge to taste right away.

8. Let cool completely on the pans, at least 30 minutes. Break into clusters with your hands or a spatula. If it still seems soft you can return to the oven at 275°F for 5 to 10 minutes.

9. Store in an airtight container at room temperature for up to 2 weeks, or freeze for longer. Use as cereal with milk, yogurt topping, or snack by the handful.

Equipment Needed

1. Oven (preheat to 300°F)
2. Two large rimmed baking sheets
3. Parchment paper or silicone baking mats
4. Very large mixing bowl
5. Medium mixing bowl
6. Measuring cups and spoons
7. Whisk and rubber spatula
8. Wooden spoon or sturdy spatula for pressing
9. Oven mitts, cooling rack, and an airtight container for storage

FAQ

Q: What temp and how long should I bake this granola? A: Bake at 300°F (150°C) for 25 to 35 minutes, stirring every 8 to 10 minutes for even browning. If you want it darker or more toasted, check at 20 minutes and add short bursts of 3 to 5 minutes; watch the coconut cause it burns faster.

Q: How do I get big crunchy clusters instead of loose flakes? A: Press the mixture firmly into the pan before baking and don't stir or only turn it once. Add a binder like 1 egg white (or 2 tablespoons aquafaba for vegan) and a touch more sweetener or brown sugar. Let it cool completely in the pan, then break into chunks with your hands.

Q: Can I make this gluten free or nut free? A: Yes. Use certified gluten free rolled oats to avoid cross contamination. For nut free swap the nuts for extra seeds like pepitas and sunflower seeds or toasted chickpeas. The texture will change but it still tastes great.

Q: Honey or maple syrup which is better? A: Both work. Honey gives a stickier, slightly different flavor and is not vegan. Maple is thinner and vegan friendly. Use equal amounts. Heads up: honey browns faster so keep an eye on the oven.

Q: How long will it keep and any storage tips? A: Stored in an airtight jar at room temp it stays crisp for about 2 weeks. In the fridge up to a month, in the freezer 2 to 3 months. Add the dried fruit only after the granola has cooled so it doesn't get soft or clump from the moisture.

Q: Can I swap the coconut oil for something else? A: Yep. Use melted butter for richer flavor or a neutral oil like avocado or light olive oil if you dont want coconut flavor. Coconut oil does help firm clusters when it cools though, so expect slight texture changes.

The Very Best Granola Recipe Substitutions and Variations

Oats: swap old fashioned rolled oats for quick oats or certified gluten-free rolled oats. Quick oats make a softer, less chunky granola and need a few minutes less bake time; for bigger clusters pulse quick oats once in a food processor.
Nuts: replace the 1 1/2 cups nuts with extra pumpkin or sunflower seeds, toasted chickpeas, or shelled edamame for a nut-free version. Toast seeds separately so they don’t burn while the oats crisp.
Coconut oil: use melted butter, light olive oil, or avocado oil 1:1 instead of coconut oil. Butter gives a richer, more cookie-like flavor, olive/avocado keep it neutral; dont overheat or the sweetener can caramelize too fast.
Maple syrup or honey: sub with agave nectar, brown rice syrup, or date syrup. If your swap is less sticky, add the optional 1/4 cup brown sugar or press the granola down while warm to help clusters form.

Pro Tips

– Toast the nuts and coconut first. Raw nuts release way more flavor when you toast them for 6 to 10 minutes in a 325F oven or in a dry skillet, then let them cool before you chop and mix. If you skip this step the granola can taste kinda flat, and the nuts might burn before the oats are done.

– For big crunchy clusters press, press, press and don’t stir much while baking. Pack the mixture firmly into one thick sheet, bake, and only flip or stir once or twice. Want even bigger clusters? Whisk one egg white till frothy and toss it in with the wet mix before baking or add an extra 2 tablespoons maple syrup, but know that egg white changes texture and must be fully baked.

– Watch the coconut and the edges in the last 7 minutes. Coconut browns fast and makes the whole tray look done while the center is still soft, so lower the temp to 275F for the last stretch if the edges are getting too dark, or move the pans around. Also use a silicone mat or parchment to help lift big chunks without breaking them.

– Don’t dump all the dried fruit in at once unless you want it sticky and chewy. Reserve half to stir in after the granola cools so you get both plump, chewy pieces and dry, crunchy clusters. Store completely cooled in an airtight container, and if it softens later just spread it on a sheet and warm at 275F for 5 to 10 minutes to re-crisp.

The Very Best Granola Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I created The Best Homemade Granola from oats, coconut oil and maple syrup combined with my favorite nuts and dried fruit to yield about 8 cups of naturally sweet, endlessly customizable granola.

Servings

servings

Calories

562

kcal

Equipment: 1. Oven (preheat to 300°F)
2. Two large rimmed baking sheets
3. Parchment paper or silicone baking mats
4. Very large mixing bowl
5. Medium mixing bowl
6. Measuring cups and spoons
7. Whisk and rubber spatula
8. Wooden spoon or sturdy spatula for pressing
9. Oven mitts, cooling rack, and an airtight container for storage

Ingredients

6 cups old fashioned rolled oats (not instant)
1 1/2 cups raw nuts, roughly chopped (almonds, pecans, walnuts or a mix)
1 cup unsweetened shredded coconut or coconut flakes
1/2 cup pumpkin seeds or sunflower seeds
1/4 to 1/2 cup ground flaxseed or chia seeds (optional)
1/2 cup coconut oil, melted
1/2 cup pure maple syrup or honey
1/4 cup packed light brown sugar (optional, for extra stickiness)
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon fine sea salt
1 to 1 1/2 cups dried fruit, chopped if needed (raisins, cranberries, chopped apricots)

Directions

Preheat oven to 300°F (150°C). Line two large rimmed baking sheets with parchment paper or a silicone mat.
In a very large bowl combine 6 cups old fashioned rolled oats, 1 1/2 cups chopped raw nuts, 1 cup shredded coconut, 1/2 cup pumpkin or sunflower seeds, and 1/4 to 1/2 cup ground flaxseed or chia if using. Add 1 1/2 teaspoons ground cinnamon and 1 teaspoon fine sea salt, toss to mix.
In a medium bowl whisk together 1/2 cup melted coconut oil, 1/2 cup pure maple syrup or honey, 1/4 cup packed light brown sugar if you want extra stickiness, and 2 teaspoons vanilla extract until smooth.
Pour the wet mixture over the dry ingredients and stir well with a spatula until every oat is coated. This is where the magic happens, so be thorough but don’t mash everything.
Divide the mixture between the prepared sheets and press it down gently into an even layer with the back of a spatula or your hands for bigger clusters press more firmly. For chunkier granola bake it in one thick layer on a single sheet.
Bake for 25 to 35 minutes, rotating the pans front to back and top to bottom halfway through. If you like big clusters stir only once or twice; stir more often for a looser, crispier granola. Watch the coconut near the end so it doesn’t burn.
Remove from oven when golden and fragrant. Immediately sprinkle 1 to 1 1/2 cups dried fruit evenly over the hot granola and gently fold or press it in as it cools. The hot granola will crisp as it cools, so resist the urge to taste right away.
Let cool completely on the pans, at least 30 minutes. Break into clusters with your hands or a spatula. If it still seems soft you can return to the oven at 275°F for 5 to 10 minutes.
Store in an airtight container at room temperature for up to 2 weeks, or freeze for longer. Use as cereal with milk, yogurt topping, or snack by the handful.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.