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Granola
This homemade granola boasts huge crunchy clusters, perfect for snacking or spooning over lightly sweetened Greek yogurt.
Inspired by the ever-munchable granola served at The Inn at Occidental in Sonoma County, CA, this homemade granola is made with wholesome oats, nuts, seeds, wheat germ, coconut, dried fruit, and honey. It boasts huge crunchy clusters, perfect for snacking out of hand or spooning over lightly sweetened Greek yogurt. The recipe makes a ton, freezes well, and is endlessly customizable. As long as you keep the ratios in the recipe the same, you can swap out any nuts, seeds, or dried fruits that you like.
What You’ll Need To Make The Best Homemade Granola
Step-by-Step Instructions
In a large bowl, combine the oats, almonds, pecans, walnuts, sunflower seeds, sesame seeds, wheat germ, coconut, cinnamon and salt.
Mix well.
In a small bowl, whisk together the honey and oil until combined.
Pour the honey mixture over the dry ingredients.
Mix well.
Spread the mixture evenly onto a lined baking sheet.
Bake for 25 to 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.
Sprinkle the dried fruits over top.
Mix well, then press into an even, compact layer and let cool to room temperature.
Once cool, break into large clusters.
How To Store Granola
Store in an airtight container at room temperature for up to two weeks, or freeze for up to 3 months (thaw overnight on the counter before using).
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Granola
This homemade granola boasts huge crunchy clusters, perfect for snacking or spooning over lightly sweetened Greek yogurt.
Ingredients
- 2½ cups old-fashioned rolled oats
- ½ cup sliced unsalted almonds
- ½ cup coarsely chopped unsalted pecans
- ½ cup coarsely chopped unsalted walnuts
- ½ cup unsalted sunflower seeds
- 2 tablespoons sesame seeds
- ½ cup toasted wheat germ
- 1 cup shredded sweetened coconut
- ½ teaspoon cinnamon
- Scant ½ teaspoon salt
- ½ cup vegetable oil
- ⅔ cup honey
- 1 cup dried fruits (such as cranberries, raisins, cherries, chopped apricots, currants, etc.)
Instructions
- Preheat the oven to 325°F. Line a 13 x 18-inch rimmed baking sheet with parchment paper. (If using parchment sheets, line the pan first with heavy-duty aluminum foil, then parchment.)
- Combine the oats, almonds, pecans, walnuts, sunflower seeds, sesame seeds, wheat germ, coconut, cinnamon and salt in a large bowl and mix well.
- In a small bowl, whisk together the honey and oil until emulsified. Pour the mixture 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; granola burns quickly and will brown first in the corners and on the bottom.
- Toss the granola with a spatula and mix in the dried fruits. Spread and press into an even, compact layer, then let cool on a rack to room temperature. Break the granola into large clusters and store in an airtight container at room temperature for up to two weeks.
- Freezer-Friendly Instructions: This granola can be frozen in an airtight container for up to 3 months. Thaw overnight in on the counter before using.
Nutrition Information
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- Per serving (10 servings)
- Serving size: 1 cup
- Calories: 481
- Fat: 28 g
- Saturated fat: 5 g
- Carbohydrates: 55 g
- Sugar: 32 g
- Fiber: 5 g
- Protein: 7 g
- Sodium: 203 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Another winner! I make this so much and just realized I’ve never reviewed it. I make the following small changes for our house:
– sub coconut oil for veg oil
– sub maple syrup for honey
– double the cinnamon
And then the rest is usually the recipe but I may up one ingredient if I’m out of another. I’ve added in at various times ground flax, chia seeds, hemp hearts, cashews, craisins, banana chips, dried apricots … sky’s the limit!
I made this granola yesterday and it is delicious!!! Packed with flavor and crunchiness. Thank you Jenn!
Just made it! Trying to let it cool but can’t stop nibbling! So easy and so good. I followed your recipe exactly; turned out perfectly.
Hi, I’m thinking of trying this recipe but can you clarify, after you put the dried fruits, do you put the tray into the oven again? Or just mix and let it cool?
If I want to add chocolate chips when would you suggest putting them in?
Thanks for all the amazing recipes!
Hi Kay, once you add the dried fruit, you do not need to put the tray back into the oven. And I would add the chocolate chips a minute or so after you add the dried fruit. That will allow the mixture to cool just a little bit so they don’t completely melt. Hope that helps and that you enjoy!
The tip to press and cool makes all the difference- as always, your attention to detail and technique is so helpful!
Hi Jen,
I don’t know why but I can’t get the ‘breaking apart’ texture of the granola. Somehow it’s just too wet.
I did try your granola bars recipe and texture is just perfect.
I use coconut oil. I don’t think it was the cause though. I was thinking maybe use butter instead of oil might help? Please help as I love your recipes so much. And I want to get it right.
Thank you.
I’m sorry you’ve had a problem with getting this to the right texture! Coconut oil should not cause a problem but instead of using butter in place of the oil, I’d recommend baking it for a few additional minutes. That should help to crisp it up a bit more . Hope that helps!
I made this granola for the first time this weekend – easy, delicious, and so hard to stop eating! My 20-month-old nephew kept wanting to go back for just a bit more. 😉 I think it’s great, too, for the young moms I know, who are expecting or nursing a baby and need a quick and tasty “pick me up” snack.
This is a great recipe. I had a glut of butter so I used it instead of the oil. I used maple syrup and threw in about 1/2 cup of treacle sugar as both were on my counter after making banana bread. Of course I melted the butter, sugar and syrup together first. It’s really good – but I do keep it refrigerated so that the butter doesn’t go rancid (not that it lasts that long). Have also started to make my own plain yoghurt in my InstantPot and the combo of the yoghurt and the granola is just amazing!
I made this recipe and, although it tasted delicious, it was too wet. I wasn’t able to break it apart to store it as it wasn’t crumbly but rather sticky. I did omit the wheat germ. Would that ommision have been enough to keep it from drying out enough to crumble? I also lined the foil lined baking sheet with parchment paper and thank goodness I did because I was unable to pull the granola off the foil in the areas that the parchment didn’t cover.
Hi Susanne, sorry you had a problem with this! Yes I think omitting the wheat germ would have had an impact on the texture. It’s important to keep the wet and dry ratios the same so if you make this again and omit the wheat germ, increase one of the other dry ingredients (like the nuts, seeds. or coconut) by 1/2 cup. It also may have been just a bit underbaked. Hope that helps!
2/3 cup honey seems like an awful lot. I make a granola recipe starting with 6 cups oatmeal and it uses only 1/2 cup honey. If I cut the amount of honey down, should I add oil or water to make up the difference?
You can cut back on the honey but I wouldn’t replace it with oil or water. It will still turn out but you just won’t get big clumps of granola; it will be smaller pieces. Hope you enjoy!
I’ve been making this Granola almost exactly as written about once a month for a long time. I always add 1 generous tsp. vanilla. LOVE it and so does everyone I gift it to! THANK YOU for another fool proof recipe!
Hi Jenn, I want to make this but wheat germ isn’t easy to come by where I live. What should I substitute? And what is it for? Also, if I ever wanted to do a maple version would it be alright to substitute maple syrup for honey 1:1? Thanks!
Hi Emily, you can just replace the wheat germ with an equal amount of any of the other dry ingredients. And, yes, I think it would be fine to replace the honey with maple syrup. Hope you enjoy!
Emily, I have substituted flax seed meal for the wheat germ with great results. I’ve also tried the recipe with maple syrup and found I didn’t get the clusters, it was much crumblier. I actually like using half maple syrup and half honey – you might try that.
(p.s. I have made other versions of granola and this is our favorite)
Pam
Excellent idea adding vanilla! Will do the same next time! Thanks;)
Oh wow, this is good! Thank you Jenn!
What is the serving size for 530 calories?
Hi Jay, I’d guesstimate a serving would be about 3/4 cup.
Hi Jenn, if I only have one cup of nuts and no dried fruit could I add more oatmeal and would the other ratios be right? I’d love to make it but my kid isn’t into lots of nuts or dried fruit.
Thanks!
Yes, Rosalee, as long as you keep the wet to dry ratios the same, this is pretty flexible. Hope you enjoy!
This is truly a wonderful, satisfying granola. Rich in flavor, great crunch! Thank you for sharing with us😃
Hi Jenn,
This granola is the best. It is so so much better than store bought and so easy to make. Also, freezes well. All your recipes are top notch. Thank you.
Benna Benford
My husband and I loved this granola! He says it’s the best I’ve made. I didn’t have sunflower seeds, so I just increased the oatmeal by a half cup. I didn’t think there were too many nuts at all, and I’m not worried that will be the case next time when I add the sunflower seeds. But if you prefer a higher proportion of oatmeal in your granola, just use more oatmeal in place of some of the nuts. Easy! Delicious!
This is the best granola !! Everyone in my family loves it. I’m done with store bought granola and loving that I can add or subtract any item that appeals to me. Thank you!
This is the best granola recipe I have found. I made it for Christmas to put in co-workers gift bags I made. They loved it!
I LOVE this granola. I make it all the time. I use dried cherries for the dried fruit and I add dark chocolate chips. I make a double batch and freeze what I am not going to eat in a weeks time. It freezed well and it a nice treat to go out to the freezer and break off a little square when I am wanting something sweet! Its great with yogurt, oat milk or good old cows milk, or dry for a wonderful treat on any occasion.
LOVE this granola. I sub ground flax for wheat germ, and sometimes maple syrup for honey depending on what I have. We keep this granola in our pantry at all times!
This recipe was a real game changer. Our neighbors share holiday gifts every year. I was looking for something different, something unique to me. I decided to bake and this granola was a hit. Rave reviews. I made it exact to your recipe and I’ve made several batches since then. BTW, I also made your Spicy Salty Pecans for the holiday bags. Delicious.
My very favorite Jen Segal recipe among a multitude of proven winners. Ingredients can easily be adapted as long as proportions stay the same. No wheat germ on hand? I have subbed almond flour with good success. Not enough honey? I’ve used half honey and half sorghum syrup. 1/2 canola oil and 1/2 melted coconut oil produces great results. Flax seed instead of sesame seed. Raisins, currants, dried cranberries, dehydrated apples, peaches, chopped apricots….all delicious. Carefully follow Jen’s formula and directions for producing the beautiful chunky texture. Great, great recipe!
I make a double batch of this Granola on a regular basis. I use all organic ingredients and substitute chia for sesame seeds, flax for wheat germ sometimes. It has completely replaced cereal at our house, we top Greek yogurt with it as well. Freezes very well. So good!
This was so easy and delicious, everyone in the family loves it. It terrific as a base recipe to change up and be creative with. Made a BIG batch as a gift for a family member with food restrictions; put in the stuff they can have and omitted the things they need to avoid. Will make it in double batches again and again.
Afternoon Jenn, Hope you are having a lovely sunny day where you are. A tad cold up here. Love this granola, is it ok to place ina glass container at room temp. For up to a week?
I haven’t been storing in the fridge🙀
Hi Tammy, I’m sure that would be fine (and glad you like it)! 🙂
So tasty! I made this with pepitas to replace the almonds since I’m allergic. I used golden raisins sparingly because I’m not a fan of dried fruit. I do however think this would be tasty with dried apples like the previous commenter mentioned. It has less sugar than what you would find in a store-bought granola. I will be making this again and again!
My family can’t stop eating this granola. In the south, we have easy access to locally produced sorghum syrup, and I often substitute sorghum for half the honey. And I use home-dried apples for a portion of the fruit. It makes a uniquely delicious treat. Thanks so much for the recipe.
This granola is outstanding! I packed it in cellophane treat bags tied up with a pretty ribbon for Christmas gifts. I used parchment paper from a roll to line the cookie sheet and had no problem at all with the granola sticking. Making another batch today, so we can enjoy some over the holidays. Thanks for another wonderful recipe.
Hi Jenn,
Do you think i could use coconut oil in place of vegetable oil here? Thanks so much, all of your recipes are truly amazing!
Sure (and glad you like the recipes)! 🙂
Hi Jenn, I’ve got a question about the granola recipe. I cannot find wheat germ anywhere! Is there something that I could substitute? I have Hemp Hearts, but don’t know if that would work.
Sincerely,
Maureen S.
Hi Maureen, I’m not familiar with hemp hearts, but You can swap out the wheat germ for oats or any other dry ingredients (like nuts or seeds) as long as you keep the ratios the same. Enjoy!
Great recipe! My teenage boys love it. Very filling and nutritious.
Love this granola! Can you substitute agave nectar for the honey?
Hi Lauren, I haven’t tried this with agave nectar, but a few readers have commented that they have with good results. Hope you enjoy!
Another question – is it ok to use steel cut oats instead of rolled oats? Thanks so much, Jenn!
Unfortunately, steel-cut oats won’t work here. Sorry!
Didn’t see your response in time and ended up using steel cut oats. It was hard to chew but still delicious. Went out and got rolled oats right away thinking how much better it would taste if I made it the right way. Jenn, the recipe blew us all away! My family’s done away with store bought granola and only wants Jenn Segal’s granola:) Thank you for sharing your wonderful recipes!
🙂 My pleasure!
Jenn, can I omit the dried fruit? Making this for the kids and they’re not big fans. Thanks!!
Hi Sam, You can swap out the fruit for oats or any other dry ingredients (like nuts or seeds) as long as you keep the ratios the same. Enjoy!