Granola

Tested & Perfected Recipes

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

ingredients for homemade granolaStep-by-Step Instructions

In a large bowl, combine the oats, almonds, pecans, walnuts, sunflower seeds, sesame seeds, wheat germ, coconut, cinnamon and salt.

dry ingredients for homemade granola in mixing bowl

Mix well.

mixed dry ingredients in mixing bowl

In a small bowl, whisk together the honey and oil until combined.

whisking honey and oil in mixing bowl

Pour the honey mixture over the dry ingredients.

adding liquid ingredients to dry ingredients

Mix well.

liquid and dry ingredients mixed together

Spread the mixture evenly onto a lined baking sheet.

homemade granola mixture ready to bake

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.

baked golden brown granola mixture

Sprinkle the dried fruits over top.

adding dried fruit to baked granola

Mix well, then press into an even, compact layer and let cool to room temperature.

compacting granola in pan

Once cool, break into large clusters.

breaking granola into 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.

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

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

  1. 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.)
  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 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.
  4. 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.
  5. 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

Powered by Edamam

  • 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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Comments

  • It’s pretty good but too many nuts..overwhelming. Also, add all of the honey. It is bland without it.

    • — MT on July 1, 2020
    • Reply
  • if wanting to add pumpkin puree, would you substitute the oil or honey, and how much?

    • — Diane on June 27, 2020
    • Reply
    • Hi Diane, I don’t think pumpkin puree will work here — sorry!

      • — Jenn on June 29, 2020
      • Reply
  • Another delicious recipe which also smells soooooo good when cooking, thanks again Jenn!

    • — Karen Kelly on June 27, 2020
    • Reply
  • Another great recipe. Didn’t use coconut but will do so next time. I can only imagine how much tastier it would be. So much more flavor than store bought granola. Thank you!!

    • — Niki on June 11, 2020
    • Reply
  • One of the best granola recipes I have tried! Instead of sesame seeds, I used flax seeds and I used dried cherries, blueberries and cranberries. The time was just about spot on for baking- about 26-28 minutes with mixing every 8 or so minutes. I have a feeling this is going to disappear quickly

  • Would it be okay to substitute peanut oil for the vegetable oil?

    • Sure, that should work. Hope you enjoy!

  • This is just THE BEST granola I’ve ever made, so good you would get up in the middle of the night to have a bowl. My mum says she has to hide it away from herself because she would eat it all day long!

  • This was the perfect antidote to all of the sweets I’ve been baking. Finally something I can say ‘yes you can have that for breakfast’ to! Our bulk store in Ontario Canada is doing online, curbside orders which made it even easier – everything came pre-portioned like one of those meal delivery kits. I used half Lyle’s golden syrup, half honey, and a mix of dried blueberries, tart cherries, cranberry, and strawberry for the fruit. I had to cook for a total of 30 minutes, flipping every 5. It is superb!

  • Great recipe. I didn’t have coconut or sesame seeds. Added 1/2 cup more oatmeal to compensate. Came out perfect and I’ll be using this recipe again and again and the next time I’ll have the coconut. Gen

    • Sooo yummy! My gluttony got the better of me and I snacked on it as soon as it cooled, and it was a little too sweet on its own. But with plain yogurt and raspberries, it’s perfection! I added some vanilla, nutmeg and ground ginger in addition to the cinnamon, just because I like those warm spices. Thank you for a wonderful recipe!

      • — Sabrina on October 15, 2020
      • Reply
  • This is the absolute best granola recipe – my husband and I adore it. I eat it every morning with my homemade yogurt. The second time I made it I made the “mistake” of adding 1 cup of mini chocolate chips to the mixture before putting in the oven. Of course they completely melted in 2 seconds – but then I had a chocolate version – and it’s utterly terrific as well.

  • I’ve been obsessed with the granola in your cookbook, but finally decided to try this version. Both are awesome, and I’ve tried all kinds of variations of nuts and seeds, in roughly the same amounts. Loving pumpkin and flax seeds, and cashews! For those of you that don’t like coconut like me, try it, really can’t taste it at all. I’m now In The club of never buying granola again!

  • Hi Jenn,
    I’m wondering can you make this recipe into Granola Bars?? IF SO, how would you suggest I do that!? Thank You!

    • Hi Gigi, these really won’t stick together but I do have a couple of granola bar recipes. You can find them on the top row of this page. 🙂

  • Can coconut oil be used instead of vegetable oil? Thank you,

    • — Bridget Keator
    • Reply
    • Sure – hope you enjoy! 🙂

  • Hi – Is shredded coconut different than shaved coconut?

    • Yes, Ali, they are different. See an explanation here.

      • What is oven set on!?

        • Hi Lynn, the oven should be set to 325°F/170°C. Enjoy!

  • This the tastiest homemade granola I’ve ever made and super easy! I’m not a coconut fan, so I subbed with Macadamia nuts (what I had on hand). This goes great on homemade yogurt! Thank you for sharing!

  • Amazing. I have never made homemade granola before. I will never buy granola again. The only problem is that it was so good I had no willpower and ate way more than I should. Thank you Jen for another delicious recipe!

  • Once again, your recipe is a hit!! This was so easy to make and absolutely delicious!!! No need for store bought granola ever again. This will become a staple in our house as it’s such a great treat. This batch is not going to last long!

  • Excellent! Substituted hemp seeds for sesame seeds and oat bran for wheat germ. Otherwise, I was able to find the ingredients in the bulk bins at Whole Foods. I’m going to freeze the granola to bring to family in a couple of weeks.

  • Hi I just made this for the first time and used maple syrup instead of honey because it’s what I had and I also like the flavor much better. It is delicious but very dry and crumbly and no real chunks at all. Is it because of the maple syrup? Do you have any suggestions?

    • Hi Beth, Yes that’s why. Maple syrup does not have the same sticky qualities as honey. Unfortunately, there’s no way to get the chunks now. Sorry I can’t be more helpful!

  • Metric measure please. I promise this is the last one…for now 🙈 Many Thanks

    • 🙂
      I just added them – hope you enjoy!

  • Jen, thank you so much for this recipe. I have searched and searched for a clumpy granola recipe and have never had success getting those beautiful clusters until now. I don’t know exactly what is different about your version, except for maybe Segal magic. It’s perfect.

  • This is amazing granola, whether you mix it with yogurt or eat it with milk. My adult children love it too and I have made it frequently!

  • Can’t wait to make this! Do you think it would be ok if I used gluten free oats and substituted flax seed for the wheat germ?

    • Yes and yes 🙂

  • Oh my! This granola is awesome! I baked a batch to take to relatives we were visiting this past weekend. They LOVED it, and so did my husband and I. This will be a regular staple in my house going forward. Healthy and so tasty. Can’t wait to make my second batch.

  • Love, love, love this granola! Wonderful addition to yogurt and oatmeal! Alone, it’s a great little snack. Stops the craves. Thank you!

  • I have made this granola countless times and each time it was fantastic! My husband will not eat yogurt without it. 🙂 This last time I substituted pumpkin for sunflower seeds. Instead of the sesame seeds, I put in a tablespoon of each: chia seeds, hemp seeds, and flax seeds. As others have mentioned, it is very versatile.

  • Hi Jenn,
    I’m thinking of making this granola as Christmas gifts for family. How long out side of the fridge does it stay good for? And if we kept it in the fridge how long would it stay good for? Love your recipes and your cookbook! Thank in advance!

    • Hi Bry, This will keep in an airtight container in the fridge or on the countertop for about 2 weeks. It can also be frozen for a few months. So glad you like recipes! Have you tried the granola in the cookbook? I love this one but the book version is my all-time favorite.

      • I haven’t tried the cookbook version, but that one will probably be the one I use. It looks amazing! Thanks for your quick response. I can’t wait to start experimenting with it!

  • How long will this keep crisp in an airtight container?

    • Hi Julie, It’ll keep for about 2 weeks. You can also freeze for up to a few months.

  • Thank you Jenn for all your wonderful recipes. I have always enjoyed cooking, but you have helped me to love it! Will flax meal be a good substitute for the wheat germ?

    • — Karin Peterson
    • Reply
    • That makes me so happy, Karin. 😊 And yes on the flax meal.

  • My family loves this granola! I have substituted other nuts and fruits but have used the same amounts the recipe calls for. We enjoy the granola with yogurt and fruit for breakfast and it’s great for a snack. Sprinkled on vanilla ice cream makes for a delicious and quick summertime dessert. Thanks Jen for another delicious recipe!

  • Finding commercial varieties too sweet and hard, I have never been a granola fan but I wanted to give this recipe a try and it is another keeper!
    Simple to make and delicious!
    I did not have heavy duty aluminum foil the first time I made it, the granola stuck to the foil. The second time I made it I used foil and parchment paper on top, perfect but perhaps the granola did not brown as much as when baked directly on foil.
    You may want to experiment with different varieties of honey. I made by last batch with blueberry honey which gives the granola a distinct, yummy flavour. I’m making my 3rd batch today, again with blueberry honey.
    Another winner, a favourite in my household. Thanks again Jenn.

  • Love the granola. I didn’t have wheat germ or sunflower seeds so subbed with more walnuts, pecans and almonds. I used my large baking tray but as my first try at this I want expecting it to fill the whole pan thickly. I used heavy duty foil but it stuck and I will try the parchment paper next time. I was wondering if you take the granola off the foil warm or cold. I tried both, and both stuck to the foil. Having said that it makes a good amount so there was still plenty. Another delicious recipe!

  • Just made this for the first time. Delicious but one issue-as it cooled, granola stuck to the foil a bit and I had to peel it off. Normal or anything I can do to fix? Parchment? Thnx!

    • Hi Marit, sorry that you had a problem with the granola sticking – Have you tried Reynolds Heavy Duty Aluminum Foil or Reynolds Non-Stick Foil? If you can’t find either (or have already tried them), try parchment paper – it should work great.

  • I just made this granola and I love it. Real easy to make and this was my first time every making granola. I added vanilla, just because. I will not buy granola from the store again…thanks for the recipe

  • Hi Jenn
    Would quick cooking oats (quaker) work just as well as old fashioned??
    Thanks
    Vanita

    • Hi Vanita, They’ll work but you’ll get a nicer texture with whole oats. Enjoy!

  • My husband has diabetes. Can I use stevia instead of honey in the granola??? Thank you, Marsha

    • Hi Marsha, I’ve never used Stevia, so I can’t say for sure, but I suspect the liquid form should work). I’d love to hear how it turns out!

  • Hi, Jenn! Mine is an odd question (of course). At a local farm market last summer, I bought a bottle of Sweet Potato Syrup. It has sugar in it but no corn syrup. The texture is more like maple syrup than honey. What do you think about replacing the honey with it? Know that my all time, to die for, granola recipe is your Maple Blueberry one from the cookbook. Might I be better to substitute there? I just wanted to try this one for a change, expecting a stickier consistency. Do you think I should adjust the oil?? Thanks….

    • Hmmm… I’m not familiar with sweet potato syrup, so I’m really not certain, but I suspect it might work. (I wouldn’t adjust the amount of oil in the recipe.) LMK how it turns out!

      • The sweet potato syrup worked well for my taste. My sense is that this granola’s texture was more sticky due to the honey, which is not really my preference. The sweet potato syrup has sugar in it rather than honey or syrup, which kept the texture nicely crisped. I used organic apricots, which I would not do in the future, simply b/c of their texture. I think a berry would be better. Thanks for another 5 star recipe, Jenn! Will buy more bottles at the farm market this summer!

  • This recipe is fantastic and very versatile! I left out the dried fruit, wheat germ and salt. Added pumpkin seeds and used coconut oil, maple syrup and rice malt syrup. I used a large non stick pan and used the stove top…toasted the nuts, seeds and coconut first and set aside. Then toasted the oatmeal, added the oil, sweeter mixture and nut/seed mixture. Worked for me as I didn’t want to heat up the oven. Very nice with greek yogurt and fresh fruit.

  • This has been my go-to granola for a couple of years. Recently, though, I cut down on sugar in my diet. I switched to plain yogurt with homemade applesauce for breakfast, but I would love to be able to top it with some low sugar/low fat granola. Any ideas?

    • Hi Paula, I think you could use this recipe, but just cut back on the honey. It will still be good; it just won’t clump as well. Hope that helps!

  • I made one batch of this and love it. Unfortunately my wife does not like coconut. Any suggestions on substitution?

    • Glad you like it, Steve! And yes, you can omit the coconut; just use more of any of the other dried ingredients in the recipe.

  • Could I use wheat bran instead of wheat germ? Do I need to toast it first?

    Thanks

    • It may change the texture just a bit, that that should be fine. No need to toast it first. Enjoy!

  • Can coconut oil be used in place of the vegetable oil? Looking forward to trying this recipe! It sounds great, but I would like to use the coconut oil if possible.

    • Yes, that should work fine, Karen. Enjoy!

  • First time trying granola. Unfortunately granola was over cooked even at 20 minutes. Sunflower seeds were very “woody” with sharp pieces. I will stick with store bought.

    • Suggest you check the temperature on your oven.

  • This granola was easy and absolutely delicious!! Thank you for a great recipe!!

  • Delicious and easy to make. Substituted the dried fruit with what I had on hand- dried pineapple and appricot and cranberries. Delicious with some cottage cheese. Kids love it!

  • This is absolutely delicious. I made a few changes. Used unsweetened coconut since I figured the honey would make it sweet enough – it did. I upped the sunflower seeds and pecans to 3/4 cup each since I left out the walnuts, and I used golden flax seeds instead of sesame seeds. I also added a bit of ground allspice along with the cinnamon. For my fruits I used a combination of dried strawberries, blueberries, and chopped Turkish figs. Very satisfying and filling.

  • If I omit the coconut and sunflowers seeds, are there any other adjustments I should make? Thank you for any assistance you can provide.

    • Yes, you can omit them. I would just suggest adding more of one of the other ingredients like the almonds or sesame seeds.

  • I don’t have any wheat germ… Does that matter?

    • Lisa, you can eliminate the wheat germ and just add more of another ingredient like the sesame or sunflower seeds, if you’d like.

      • Delicious! Made a few gifts and a batch to take on our road trip to Napa Valley!

  • I found this recipe to be thorough in its directions and explanations,mthat adapting to suit our tastes resulted in a delicious cereal that we will be making over and over again! Very tasty!

  • I love this granola! It is simple to make and beats anything you can buy in the store. I like to eat it on top of plain yogurt. It has enough sweetness that I don’t need to add anything else.

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