I still can’t believe it took me 15 years of buying store bought granola before I tried to make homemade granola. Making granola is so easy, convenient and inexpensive that I try to keep a supply of it in the pantry for a quick and easy breakfast. Granola goes fast in our house, so I often double or triple the batch when I make it.
The nice thing about this homemade granola recipe is that it can be easily adapted and changed with the seasons using a variety of ingredients. I’ll add pumpkin butter or apples in the fall, cranberries in the winter, different dried berries in the spring, and dried stone fruits like apricots in the summer.
In this batch, I used cashews and pumpkin seeds. But I will use any nut that we have on hand, like pecans or sunflower seeds. Dried cranberries are also a really nice addition.
Top your granola with a dollop of yogurt, fresh fruits, honey, and a sprinkle of cinnamon. You can add a splash of milk or kefir. Check out my post on my 5 favorite ways to use kefir. One of my boys loves to add a spoonful of peanut butter and a sprinkle of cocoa powder to his granola.
Homemade granola is so versatile. I hope you enjoy this delicious, quick, and easy breakfast as much as we do!
Homemade Granola Recipe:
4 cups of rolled oats
1/2 cup of melted coconut oil
1 tsp of salt
1/4 cup of maple syrup
1/4 of date syrup
2 tbs of cinnamon
1 cup of chopped nuts, such as cashews or pecans
1/2 cup of pumpkin seeds or sunflower seeds
1 cup of raisins or craisins
2 tsp vanilla
1 cup of shredded coconut
Homemade Granola Ingredients:
Start by preheating the oven to 350F. To a large mixing bowl, add 4 cups of rolled oats. My favorite oats are sprouted ones by One Degree. I like to get sprouted oats for easier digestion.
Melt the coconut oil while mixing in vanilla, cinnamon, salt, maple syrup, and date syrup. After the coconut oil is melted, add to oats and mix. Here are the links for my favorite cinnamon and date syrup.
Chop the nuts and mix in the nuts and seeds. I used cashews in this batch of granola, but pecans or walnuts work great, too.
Spread the mixture evenly over a parchment lined baking sheet and bake for 10 minutes.
Sprinkle the shredded coconut over the granola mixture on the pan and mix in while the granola is in the pan. Flatten out the granola and press down with the back of a wooden spoon. Bake for an additional 10 to 15 minutes or until the granola is golden brown.
Once the granola has completely cooled, break apart in bite-sized pieces and store in a container. The granola is best eaten within 4 to 5 days.
Enjoy your homemade granola! Follow along @homesteadonlakeside for more homemade family inspiration and recipes!
Homemade Granola Recipe
Ingredients
- 4 cups rolled oats
- 1/2 cup melted coconut oil
- 1/4 cup maple syrup
- 1/4 cup date syrup
- 1 tsp salt
- 2 tsp vanilla
- 1 cup chopped nuts
- 1/2 cup pumpkin or sunflower seeds
- 1 cup raisins
- 1 cup shredded coconut
- 2 tbs cinnamon
Instructions
- Start by preheating the oven to 350F. To a large mixing bowl, add 4 cups of rolled oats. My favorite oats are sprouted ones by One Degree. I like to get sprouted oats for easier digestion.
- Melt the coconut oil while mixing in vanilla, cinnamon, salt, maple syrup, and date syrup. After the coconut oil is melted, add to oats and mix. Here are the links for my favorite cinnamon and date syrup.
- Chop the nuts and mix in the nuts and seeds. I used cashews in this batch of granola, but pecans or walnuts work great, too.
- Spread the mixture evenly over a parchment lined baking sheet and bake for 10 minutes.
- Sprinkle the shredded coconut over the granola mixture on the pan and mix in while the granola is in the pan. Flatten out the granola and press down with the back of a wooden spoon. Bake for an additional 10 to 15 minutes or until the granola is golden brown.
- Once the granola has completely cooled, break apart in bite-sized pieces and store in a container. The granola is best eaten within 4 to 5 days. Enjoy!
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