Homemade Granola

5 stars based on 2 votes

granola

This recipe was inspired by the homemade granola served The Inn at Occidental in Sonoma County, CA. With crispy clusters of old-fashioned oats, nuts, seeds, dried fruits, toasted coconut, golden honey and wheat germ, it’s both delicious and nutritious. Only problem is that once you try it, you’ll turn your nose up at the boxed stuff — you’ll become a granola snob.

Feel free to substitute any nuts, seeds or dried fruits that you like. Enjoy!

 

Homemade Granola

Servings: 9-10 cups
Cook Time: 25 Minutes
Total Time: 30 Minutes

Ingredients

  • 2-1/2 cups old-fashioned rolled oats
  • 1/2 cup sliced unsalted almonds
  • 1/2 cup coarsely chopped unsalted pecans
  • 1/2 cup coarsely chopped unsalted walnuts
  • 1/2 cup unsalted sunflower seeds
  • 2 tablespoons sesame seeds
  • 1/2 cup toasted wheat germ
  • 1 cup shredded sweetened coconut
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup plus 2 tablespoons honey
  • 1 cup dried fruits (such as cranberries, raisins, cherries, chopped apricots, currants, etc.)

Instructions

  1. Preheat the oven to 325 degrees F. Line a 13 x 18-inch rimmed baking sheet with heavy duty aluminum foil.
  2. Combine the oats, almonds, pecans, walnuts, sunflower seeds, sesame seeds, wheat germ, coconut, cinnamon and salt in a large bowl and mix well.
  3. In a small bowl, whisk together the honey and oil until combined. Pour over the dry ingredients and mix well. Spread the granola mixture evenly onto the prepared baking sheet and bake for 25-30 minutes, stirring and re-spreading a few times with a spatula, until the entire mixture is medium golden brown. Watch carefully towards the end; it burns quickly and will brown first in the corners and on the bottom.
  4. Transfer the granola to another baking sheet or heatproof surface to stop the cooking process (simply lift the granola off the baking sheet using the aluminum foil overhang). Toss the granola with a spatula and mix in the dried fruits. Spread and press into an even layer, then let cool to room temperature. Break the granola into clusters and store in an airtight container (I like it best cold so I keep it in the fridge).

Reviews & Comments

  • 5 stars

    This is absolutely tasty! I have made it twice in two weeks and my husband can’t stop raving about it. I will never go for any store-bought granola anymore. I didn’t have walnut and used agave nectar instead of honey, but otherwise followed the recipe. Thanks for sharing!!

    - Anita on July 28, 2014 Reply
  • 5 stars

    Delicious and you are right. This granola makes one become a granola snob.

    - Suzan on July 7, 2014 Reply
  • Hi, just wondering how you work the oven conversion for simple gas ovens with no fan.
    Thanks
    Joel

    - Joel on March 6, 2014 Reply
  • This recipe (and the chocolate pie one) are hereby relegated to once a year. I cannot stop snacking on this!! I used chopped apricots and that was a very good choice indeed. Yum does not begin to cover it. The house smells awesome. I added vanilla and that really sent me over the edge into something that made me glad I was by myself.

    - Sophia on December 6, 2013 Reply
  • This granola is by far the best I have ever eaten. I follow the ratios of the recipe pretty much to the T, but I generally add vanilla, leave out the coconut (I’ve never been a fan), and replace the wheat germ with flax seeds (as I generally have these on hand). The recipe is a great base to add whatever kind nuts/grains you are in the mood for, and I normally double the batch. It stays fresh for 1-2 weeks in mason jars. I LOVE all of Jennifer’s recipes, but this is one of my favorites!

    - Jennifer Folz on November 14, 2013 Reply
  • My family loves this granola! For a treat, sometimes, I’ll add mini chocolate chips and put it over ice cream. Love it! Thanks Jenn!

    - Amy Simonson on November 10, 2013 Reply
  • This was the first recipe I made on your site. I cut down some of the oil and it mad a very loose granola which was great for yogurt, which is what I use it for. Given the basics of the recipe, I changed it up some, adding some different nuts and dried fruit. I hope to make some of this to give to family members at Christmas.

    - Angie S on November 6, 2013 Reply
  • Made this today and it was wonderful,thank you for the recipe.

    - Kathy on June 19, 2013 Reply
  • I’ve made this several times and I LOVE it! Actually I can’t stay away from it. But, so much of it sticks to the pan and I hate to waste all that great granola. The last time I sprayed the foil and that helped a bit but didn’t solve the problem. Any more advice?

    - Karen on May 24, 2013 Reply
    • Hi Karen, I have noticed that some brands of foil (typically not the standard brands) stick to everything. Have you tried Reynolds Heavy Duty Aluminum Foil? Heacy duty is important for this recipe, as it’s usually nonstick. If you can’t find it (or have already tried it), try parchment paper…should work great.

      - Jenn on May 24, 2013 Reply
  • Yes, we have turned into granola snobs now! :) My family likes this the best over Greek yogurt drizzled with a little honey.

    - Rebecca on March 9, 2013 Reply
  • I made this but changed a few things.
    I used coconut oil for the canola so left out the coconut since I didn’t have any and traded aguave, molasses and maple syrup combo for the honey. :)

    This is a great recipe and can be changed according to what you have on hand or the taste of the day.

    Thank you!

    - Bonnie on March 9, 2013 Reply
  • Jenn, this was delcious! Thanks for another fabulous recipe!

    - Pam on March 3, 2013 Reply
  • Add an bit of brown sugar (1/8 Cup) to make it have a sweet accent. Ahh.. PERFECTION!

    - Scott Heath on January 10, 2013 Reply
  • This is my first shot at making my own granola. i am hooked to cranberry granola from a local market, but cant keep it as a staple in my house at $5Lb. I think this is the recipie they use. I just copied the ingrediant list and up popped this recipie! thanks for all the cooking tips!

    - Scott Heath on January 10, 2013 Reply
  • I made this with slight changes to get the sugar carbs down a bit – used unsweetened coconut, bumped the nuts up to 3/4 c and left out the dried fruit. It is still fantastically good! I also turned the oven off at 20 minutes and let it sit in there for another 15 so I didn’t have to worry about burning it. Perfect golden brown.

    - Molly on December 1, 2012 Reply
  • Another great recipe that I will be trying very soon!

    thanks for sharing!

    - Magi on October 2, 2012 Reply
  • Love!! Recipes I’ve used in the past have called for a little brown sugar.

    - Carmen on October 2, 2012 Reply
  • Made this granola this morning and after it cooled, placed it in a bowl on the counter. My kids and husband have been nibbling on it all afternoon. The combination of nuts and dried fruits (used cherries, raisins and cranberries) is tasty. I did have a slight problem with sticking to the foil, and the granola is more chewy than we are used to, but that is probably due to the extreme heat and humidity we have here today.

    - Liesel on June 25, 2012 Reply
  • This looks easy and tasty! Thanks!

    - Kristen on June 24, 2012 Reply
  • I am always on the look out for a good granola recipe. Can’t wait to try this.

    - Donna on May 16, 2012 Reply
  • this looks wonderful – can not wait to try it.

    - jacquie on May 15, 2012 Reply
  • This is YUMMY. A real treat. I divide it into the snack size ziploc bags. Just the right amount for a snack or milk. A great way to control portion size. Weigh the first couple of bags until you get the visual, then fill away. Great for lunches or afternoon snacks.

    - Bob Smith on May 15, 2012 Reply
  • This is so much better than the granola I get at the store. I add Corn Flakes to mine to change up the texture and I omit the coconut. (Never have been a coconut fan!)

    - Andee on March 6, 2012 Reply
  • I don’t think I will be able to go back to store bought granola ever again! This is to die for!!!

    - Kelly on March 4, 2012 Reply
  • I have my own tried and true Maple Walnut Granola recipe, but I’m gonna try this one too. I’ll let you know which one i like the best!

    - kelly almasy on March 2, 2012 Reply
  • This is a fabulous granoa recipe. I have shared it with so many. I let it cook a little longer so that it is very brown. Great recipe!

    - Martha on March 1, 2012 Reply
  • Looks so good! I love homemade granola. This looks super similar to the one I make, except yours has more good stuff in it. Here’s mine http://www.abigmouthful.com/everyday-granola/ Going to add sunflower seeds next time!

    - Adrienne on March 1, 2012 Reply
  • Awesome recipe! The sesame seeds add a wonderful flavor. I made mine with dried cherries, yummy!

    - Becky on March 1, 2012 Reply
  • This looks great. I love how versatile granola can be!

    - GJ on March 1, 2012 Reply
  • This is just YUMMY! We finished it so quickly :P

    - Roni on March 1, 2012 Reply
  • This granola has got to be the best granola I have ever had. I am hooked!!! Love it! Thanks for sharing it with the world!

    - Elaina on March 1, 2012 Reply
  • I’m having trouble with it sticking to the pan toward the end. Am I supposed to spray the foil with non-stick spray?

    - Carol Herndon on May 5, 2010 Reply
  • This is FABULOUS!! I love eating something that tastes so good and is actually good for me! This will be a staple in my frig from now on!

    - Carol Herndon on March 16, 2010 Reply
  • Tashu – the key to keeping it clumpy is to mix in the dried fruits while it’s still warm, then press it into an even layer to cool completely. Once it’s cool, break off big chunks. The less you handle it, the better.

    - Jenn on January 12, 2010 Reply
  • I really enjoyed this granola recipe. Thanks. What can I do to make it more “clumpy?”

    - Tashu on January 12, 2010 Reply
  • Wendy – A teaspoon of vanilla added to the honey and oil mixture should do the trick. Enjoy!

    - Jenn on December 7, 2009 Reply
  • ooo… what a great gift! Looks yummy!

    - the domestic mama on December 4, 2009 Reply
  • This recipe looks fabulous! My family loves Vanilla-Flavored Granola (Bare Naked is what we currently buy). If I wanted to give this a vanilla flavor, would I simply just add vanilla before baking and if so, how much do you recommend? Thanks!

    - Wendy on December 1, 2009 Reply

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