Use this granola recipe as a blueprint for countless batches of homemade granola at a fraction of the price of store-bought. It’s insanely easy to do (just 10 minutes of actual effort required), lower in sugar, and so much more affordable!
Some Things Are a No-Brainer to Make Yourself
Believe it or not, there are some items that even we at The Woks of Life are content to buy in a store or get at a restaurant. But granola? It’s not one of them. Once you make your own granola at home, I genuinely don’t think you’ll ever go back to buying it.
Here’s why.
- It’s cheaper: A bag of decent store-bought granola runs anywhere from $6 to $12—sometimes for as little as 8 ounces. Yes, you’ll spend a bit more upfront buying oats, nuts, and maple syrup in full quantities. But once you do, each subsequent batch costs a fraction of what you’d pay at the store. And you’ll have enough of each ingredient to make it again, and again, and again.
- It’s usually healthier: I know, I know—granola has this reputation as a healthy food. But have you looked at the sugar content on most store-bought bags lately? We’re talking 12, 14, sometimes 16 grams of sugar per serving—and that serving size is often just ¼ cup. Pour yourself a real bowl and you’ve doubled everything on that label. When you make it yourself, you control exactly how much sweetener goes in, and it tastes like a treat without going overboard.
- It’s crazy easy: Making granola takes about 10 minutes of actual effort. The oven does the rest. Stir some things together, spread it on a pan, and bake it low and slow.
- You can make your own granola flavors/combinations: This recipe is a blueprint. Once you have the base down, the world is your granola. Dried cherries and dark chocolate? Yes. Coconut and mango? Absolutely. Pepitas and cinnamon with a little cardamom? Don’t mind if I do. Make it once, make it your own, and report back.
Granola makes a great gift!
Kaitlin once made a batch as a teacher appreciation gift in her senior year of high school, and it was such a cute and unexpected gesture! Granola is a crowd-pleaser—easily sprinkled over your lunchtime yogurt or over a bowl of ice cream for dessert!
Storing Homemade Granola
Store homemade granola in an airtight container (like a mason jar or quart soup container) in a cool, dark place to maintain freshness. It lasts 2-3 weeks at room temperature, in the fridge for about 1 month, or up to 4 months in the freezer for the longest shelf life. Let it cool completely before packing, and optionally, add the dried fruit later to keep it crunchy.
Granola Recipe Instructions
Preheat the oven to 275°F. On a large baking sheet, toss together the oats, nuts/seeds, and coconut (if using).
In a separate bowl, combine maple syrup, oil, salt, and vanilla and/or cinnamon, if using. Pour the wet ingredients over the oat mixture, and toss until well-coated.
Bake for 45-50 minutes, stirring every 15 minutes or so. Remove from the oven, and allow to cool. Next, toss in dried fruit until evenly distributed.
Store in an airtight container at room temperature for up to 3 weeks, in the fridge for up to 1 month, or in the freezer for up to 4 months.
Some of my favorite combinations and granola ideas:
- Cranberry Almond Granola: dried cranberries, chopped or slivered almonds, vanilla
- Cinnamon Raisin Granola: cinnamon, raisins, pecans, walnuts
- Blueberry Walnut Granola: Vanilla, dried blueberries, and walnuts
- Pumpkin Spice Granola: pumpkin spice, pecans, pepitas, dried cranberries
- Apple Spice Granola: Dried apples, cinnamon, pecans or walnuts
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Recipe
Granola Recipe
Ingredients
- 3 cups rolled oats
- 1 1/2 cups raw nuts or seeds (such as slivered or sliced almonds, cashews, pecans, walnuts, pepitas, or sunflower seeds)
- 3/4 cup shredded or flaked coconut (optional)
- 1/4 cup maple syrup
- 1/4 cup vegetable oil, avocado oil, or melted coconut oil
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 3/4 teaspoon cinnamon (optional)
- 1 cup dried fruit (such as raisins or dried cranberries, blueberries, cherries, mango, papaya, apricots, or peaches)
Instructions
- Preheat the oven to 275°F/135°C. On a large baking sheet, toss together the oats, nuts/seeds, and coconut (if using).
- In a separate bowl, combine maple syrup, oil, salt, and vanilla and/or cinnamon, if using. Pour the wet ingredients over the oat mixture, and toss until well-coated.
- Bake for 45-50 minutes, stirring every 15 minutes or so.Remove from the oven, and allow to cool. Toss in dried fruit until evenly distributed. Store in an airtight container at room temperature for up to 3 weeks, in the fridge for up to 1 month, or in the freezer for up to 4 months.
