Recipe: $3.85 | Per Serving: $0.28 | Yield: 14(ish)
I’ve made this recipe and variations of it for the last 3-4 years, and after the years, I’ve discovered IT’S IMPOSSIBLE TO RUIN GRANOLA.
Overcook it a little? It’s just crunchier. Add in a weird ingredient? The good stuff always overpowers it. Out of butter? Coconut oil works. Low on honey? Just mix in some raisins. Low on nuts? Add more oats! Only 1 cup rolled oats left in your pantry? Use some steel cut oats or add more nuts and seeds. This no-fail granola recipe is one of the best things you can do for your mornings this week.
Once the craving for homemade granola strikes, there is no replacement. This recipe yields somewhere between 8-16 servings, depending on how many scoops you steal from the container.
It lasts about 2ish weeks in our house. My favorite way to enjoy this granola is with full-fat Greek yogurt (shoutout to Straus Creamery and Fage – both are bomb!), but I’ve certainly enjoyed it on it’s own or with milk.
How to Make Homemade Granola
This granola is kind of a choose your own adventure thing. I usually choose rolled oats, almonds, pecans, and maybe sunflower seeds. But again, change it up however you’d like.
- 6 Tablespoons butter, coconut oil, or ghee
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 3 cups gluten-free rolled oats
- 3 cups nuts and seeds
- 1-2 teaspoons spices (cinnamon, nutmeg, pumpkin pie spice, etc.)
- 1/2 teaspoon sea salt
Basically, melt the butter, mix everything together, spread it on a sheet pan, and bake on 250ºF for 60-90 minutes. That’s it!
This stuff rivals every single granola I’ve ever tried, whether at a farmer’s market, in a grocery store, or made by a pastry chef. Please don’t just take my word for it – try it yourself! Say goodbye to the Whole Foods & Sprouts bulk bins of granola with their crazy amounts of added sugar!
Paleo: Not as written, but you can easily omit the oats and use more nuts and seeds instead.
PIN THIS RECIPE FOR LATER! ↓Print
Easy, delicious, homemade granola is the perfect way to start your day!
- 6 Tablespoons unsalted butter
- 1/3 – 1/2 cup liquid sweetener, such as date puree, raw honey, maple syrup, prune puree*
- 1 teaspoon vanilla
- 3.5 cups rolled oats (can replace up to half with steel cut oats)
- 3 cups nuts and seeds (sliced almonds & sunflower seeds are usually cheapest, I like 1 c pecans, 1 c sliced almonds, and 1 c sunflower seeds)
- 1 teaspoon cinnamon (& 1 tsp nutmeg if you have it, but definitely not needed)
- 1/2 teaspoon salt
- optional: add ins: ground flaxseed, hempseed, shredded coconut
- Melt the butter on the stove or in the microwave and stir in the liquid sweetener until well combined. Remove from heat and stir in the vanilla.
- In a large bowl, combine the dry ingredients – oats, nuts, seeds, cinnamon, salt, and any optional ingredients. Stir well.
- Add the liquids to the bowl of dry ingredients and stir well.
- Spread the raw granola out on two baking sheets. Bake on about 250 for 60-90 minutes or until crunchy.
If you are fine with sugar and you want to use brown sugar, just melt it into the butter before mixing.
FOR BIG CLUMPS: Cook for 60-75 minutes, then turn the oven off and let the granola cool in the oven for several hours or overnight.
FOR PALEO: Omit the oats and double the nuts and seeds. You can also use coconut oil or ghee.