There’s something so comforting about making granola at home.

It’s crunchy, lightly sweet, and way fresher than store-bought versions.

This homemade granola is simple, customizable, and perfect for quick breakfasts or snacking.

Why You’ll Love This Recipe

It’s naturally sweetened with maple syrup for a rich, warm flavor.

Quick oats give a crisp texture that’s perfect for yogurt, smoothie bowls, or snacking.

The recipe is flexible—add dried fruit, seeds, or spices to make it your own.

It stores well, so you’ll always have a wholesome option ready.

What You’ll Need (Ingredient Highlights)

Quick oats create the crunchy base (not old-fashioned oats).

Maple syrup adds natural sweetness without overpowering.

Coconut oil binds everything together and helps crisp the oats.

Almonds bring a nutty crunch in every bite.

Dried blueberries (optional) add a chewy, fruity contrast.

Pro Tips Before You Start

Pulse the almonds lightly—stop before they turn into almond butter.

Spread granola evenly on the pan for consistent baking.

Let it cool completely before stirring so it crisps up properly.

Add dried fruit only after baking to avoid burning.

How to Make Easy Homemade Granola

Step 1 – Prep the oven

Preheat to 300°F and line a baking sheet with parchment paper.

Step 2 – Blend almonds

Pulse almonds in a blender until crumbly but not too fine.

Step 3 – Mix ingredients

In a large bowl, combine oats, almonds, maple syrup, coconut oil, vanilla, salt, and cinnamon.

Stir until fully coated.

Step 4 – Bake the granola

Spread evenly on the baking sheet.

Bake 15 minutes, flip, then bake another 10–15 minutes until golden.

Step 5 – Cool and finish

Let granola cool completely to crisp up.

Stir in dried blueberries if using.

What to Serve It With

Enjoy over yogurt with fresh fruit.

Sprinkle on smoothie bowls for crunch.

Eat by the handful as a healthy snack.

Variations / Substitutions

Swap almonds for pecans, walnuts, or cashews.

Use raisins, cranberries, or dried cherries instead of blueberries.

Add sunflower or pumpkin seeds for extra crunch.

Mix in chocolate chips after cooling for a sweeter treat.

Storage & Leftovers

Store in an airtight container at room temperature for up to 2 weeks.

Freeze for up to 2 months—just thaw before eating.

Keep away from moisture to maintain crispness.

FAQs

Can I use old-fashioned oats instead of quick oats?
Yes, but the texture will be less crisp and more hearty.

What if I don’t have coconut oil?
Use melted butter or another neutral oil.

Can I reduce the sweetness?
Yes, just use a little less maple syrup.

How do I make it gluten-free?
Use certified gluten-free oats.

Can I double the recipe?
Absolutely—just use two sheet pans to ensure even baking.

Do I need to stir while baking?
Yes, flipping halfway ensures even crisping.

Final Thoughts

This homemade granola is crunchy, wholesome, and endlessly customizable.

It’s the kind of recipe you’ll make again and again for quick breakfasts and healthy snacks.