Homemade Granola Recipe | Healthy and Easy

a jar of homemade granola and freshly baked granola is on the counter

5 from 1 vote

Homemade Granola Recipe | Healthy and Easy

This healthy granola recipe is simple, baked to perfection, and loved by millions! Learn how to make homemade granola that’s crunchy and versatile.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast

Cuisine: World

Keyword: healthy

Servings: servings

Calories: 182kcal

Equipment

Storage Containers

Ingredients

4 cups Rolled oats
½ cup Pecans roughly chopped (or whole)
½ cup Almonds roughly chopped (or whole)
½ cup Sunflower seeds read notes
½ cup Olive oil read notes
½ cup Maple syrup or honey or agave syrup
½ cup Dried cranberries
¼ teaspoon Salt
½ teaspoon Cinnamon optional

US Customary - Metric

Instructions

Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper.
Combine dry ingredients: In a large mixing bowl, stir together the oats, chopped pecans, slivered almonds, sunflower seeds, cinnamon, and salt. Do not add the cranberries at this stage.
Add wet ingredients: Pour in the olive oil and maple syrup. Mix well until all the dry ingredients are evenly coated.
Spread and bake: Transfer the granola mixture to the prepared baking sheet and spread it into an even layer.
Bake for 25–30 minutes, stirring every 8–10 minutes to ensure even toasting. Bake until golden brown and fragrant.
Finish: Remove from the oven, stir in the dried cranberries while the granola is still warm, and let it cool completely on the tray. Once cooled, break into clusters and transfer to an airtight container.

Video

Notes

Nutrition Information: The nutrition facts provided refer to one serving, which is approximately 50–60 grams (about 1/2 cup). This recipe yields roughly 16–20 servings in total, depending on the final volume and how tightly you pack each portion.
Watch closely while baking: Granola can go from golden to burnt quickly—especially during the final minutes. Keep a close eye as ovens vary.
Stir every 8–10 minutes: This helps the granola toast evenly and prevents the edges from burning. It also encourages a crisp texture without over-baking any part.
Nuts: You can use any nuts you love—try walnuts, cashews, hazelnuts, pistachios, or a mix for variety.
Oil options: Olive oil gives a rich flavor, but you can also use melted coconut oil, avocado oil, or a neutral oil grapeseed.
Sweetener options: Maple syrup adds a warm flavor, but honey or agave syrup also work great, depending on your taste and dietary needs.
Seeds: I used sunflower seeds, but feel free to swap or add pumpkin seeds (pepitas), flaxseeds, chia seeds, or sesame seeds for extra texture and nutrition.
Add-ins: Once cooled, you can mix in extras like chocolate chips, coconut flakes, or dried fruit like raisins, apricots, or cherries.
Storage: Store in an airtight container at room temperature for up to 3 weeks. For longer storage, freeze in a sealed bag for up to 3 months.
Serving ideas: Enjoy with milk, yogurt, smoothie bowls, or straight from the jar as a crunchy snack!
Watch the video tutorial and read the FAQ section below the recipe card for more tips and variations.

Nutrition