This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Why I Love This Homemade Granola
For so many years now, I’ve been making my own homemade granola, which has given me plenty of time to refine and perfect my recipe. I can’t tell you how good it feels to smell a batch toasting in the oven and then pull it out and steal a few small handfuls. At this point, I can hardly imagine going back to any store-bought version.
The best part about homemade granola is that it tastes gourmet, but it’s actually incredibly easy to make. You simply stir together oats, nuts, and seeds with a liquid mixture, bake it in the oven, and you have a delicious snack to enjoy. Plus, when you make it at home, you control the sweetness, spices, and everything else you add at the end.
Whenever I’m traveling, I’ll also find a store or coffee shop that sells its own granola. And without fail, I’ll buy a bag because there’s no end to the flavors and textures you can incorporate. This version of what I call my “house granola” is loosely based on one I tasted at a store in California. My favorite part is the dried blueberries and hemp hearts that get sprinkled on top after baking.
I’ll dare to say that this version is way better than anything you’ll find at a store!
Why you’ll love this recipe:
- You control exactly what goes into it, which makes it healthier and completely customizable.
- It’s super easy to make – mix, bake, and store!
- A cost saver because you’re making a big batch.
Homemade Granola Ingredients
Each ingredient plays an important role in making this granola taste amazing:
- Old-fashioned rolled oats – The base of the granola, they toast up beautifully and give you that classic granola texture. For a gluten-free version, make sure to use certified gluten-free oats.
- Raw pecan halves and raw almonds – Two types of nuts that add some sweetness and crunch. These are customizable, so add what you enjoy eating.
- Raw pumpkin seeds – These toast up nicely and add a subtle, earthy flavor that balances the sweetness.
- Ground cinnamon, ground cardamom, and ground ginger – Three spices that make the granola taste special. Don’t worry; they’re not overpowering, but just the right amount.
- Kosher salt – A must-add to granola to amp up the other flavors.
- Virgin coconut oil – Helps everything toast evenly, and pairs well with the honey and maple syrup. This makes the recipe naturally vegan-friendly if you swap the honey for more maple syrup.
- Honey and maple syrup – A combination of natural sweeteners that gives the granola just the right amount of sweetness.
- Unsweetened dried blueberries – Added after baking so they stay plump and chewy instead of turning hard or burnt. Just make sure to get the unsweetened variety since we’re adding sweetness elsewhere.
- Hemp hearts – A boost of protein and healthy fats, plus they add a nice nutty flavor.
The full amount of each ingredient can be found in the recipe card below.
How to Make This Homemade Granola
Making granola at home is so much easier than you might think:
Mix the dry ingredients – In a large bowl, combine the oats, pecans, almonds, pumpkin seeds, cinnamon, cardamom, ginger, and salt. Stir everything together so the spices are evenly distributed.
Make the wet mixture – In a microwave-safe measuring glass or a saucepan on the stove, melt the coconut oil. Stir in the honey and maple syrup until smooth.
Combine and coat – Pour the coconut oil mixture over the oats and nuts. Stir until everything is well coated and evenly moistened. Pour the mixture onto a parchment-lined baking sheet and spread it into an even layer.
Bake – Bake in the preheated 350°F oven for 30 minutes, stirring every 10 minutes (you’ll stir it twice total) until the oats and nuts are toasted and golden brown.
Add the finishing touches – Remove the granola from the oven and immediately sprinkle the dried blueberries and hemp hearts over the top. Let the granola cool completely on the baking sheet before breaking it up or storing it.
Recipe Tips
- For big crunchy clusters – After baking, press the hot granola into a single, even layer on the baking sheet using a spatula or the back of a spoon. Let the granola cool completely without stirring. Then, using your hands, break it into the size chunks you like.
- Customize to your taste – Swap out the nuts, seeds, or dried blueberries based on what you have on hand or what you prefer. A few good substitutions to try: cashews, walnuts, dried cherries, raisins, or even chocolate chips. If you want a dessert-style granola, you could drizzle the cool granola with melted chocolate, let it set up, then store it.
- Don’t skip the stirring – Stirring the granola every 10 minutes makes sure that everything is toasting evenly without burning around the edges.
- Let it cool completely – Granola gets crispy as it cools, so resist the urge to break it up while it’s still warm.
- Store it properly – Keep the cooled granola in an airtight container at room temperature for up to 1 month. It will stay crisp and delicious the whole time.
Frequently Asked Questions
The key to big crunchy clusters is pressing the hot granola into a flat, even layer right after it comes out of the oven. Let it cool completely without disturbing it, then break it into chunks (you can customize the size at this point).
I don’t recommend it. Quick oats are too thin and tend to burn rather than crisp. Old-fashioned rolled oats are necessary for the right texture in this granola recipe.
Stored in an airtight container at room temperature, this granola will stay fresh and crispy for up to 1 month. If you want to store this granola long-term, I’d recommend placing it in the freezer in a freezer-safe container or bag.
Yes! Homemade granola is generally healthier than most store-bought versions because you control the ingredients and sweetness. This recipe uses natural sweeteners and is packed with nuts, seeds, and whole grains for protein, fiber, and healthy fats.
Yes! Simply replace the honey with additional maple syrup, but the overall taste of the granola will be a bit more maple-flavored. There are also vegan or alternative options for honey.
Follow These Tips
Serving & Storage
To serve – Enjoy this granola however you like it best. Here are some ways that I like to eat it:
- Over yogurt – Spoon it over thick Greek yogurt with fresh berries.
- With milk – Serve it like cereal with your choice of milk for an easy breakfast.
- On smoothie bowls – Sprinkle it on top for added crunch and texture.
- By itself – It’s perfectly delicious eaten by the handful as a healthy snack. This is probably the way that I enjoy it most often!
- On ice cream – A little unconventional, but the crunchy texture is amazing over vanilla ice cream.
To store – Once the granola has cooled completely, store it in an airtight container or resealable bag. Keep at room temperature for up to 1 month. The granola will stay crisp and fresh as long as it’s kept sealed. You can also place the granola in a freezer-safe container and store it in the freezer for longer-term storage.
More Breakfast Recipes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Homemade Granola
Ingredients
- 2 cups old-fashioned rolled oats
- 1 ½ cups raw pecan halves
- 1 cup raw almonds
- ¾ cup raw pumpkin seeds
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- ½ tsp ground ginger
- 1 tsp kosher salt
- ⅓ cup virgin coconut oil
- ⅓ cup honey
- ⅓ cup maple syrup
- ¾ cup unsweetened dried blueberries
- ⅓ cup hemp hearts
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set it aside.
- In a large bowl, combine the oats, pecans, almonds, pumpkin seeds, cinnamon, cardamom, ginger, and salt. Stir to combine.2 cups old-fashioned rolled oats, 1 ½ cups raw pecan halves, 1 cup raw almonds, ¾ cup raw pumpkin seeds, 1 tsp ground cinnamon, 1 tsp ground cardamom, ½ tsp ground ginger, 1 tsp kosher salt
- In a microwave-safe measuring glass or a saucepan on the stove, melt the coconut oil. Stir in the honey and maple syrup.⅓ cup virgin coconut oil, ⅓ cup honey, ⅓ cup maple syrup
- Pour the mixture over the oats and nuts mixture. Stir until everything is combined and coated, and pour it on the baking sheet. Bake in the preheated 350°F oven for 30 minutes, stirring every 10 minutes (2 times) until the oats and nuts are toasted and golden brown.
- Once baked, remove from the oven and sprinkle the dried blueberries and hemp hearts over the top. Let cool, then enjoy or store for up to 1 month.¾ cup unsweetened dried blueberries, ⅓ cup hemp hearts
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
Truly one of the best granolas I’ve had! Love the warm of the spices, and that it’s not too sweet. Making this in bulk to have on hand at all times!
Good and healthy.
Thanks for posting this Kaleb. Your granola is quite similar in ingredients and process (perhaps a little more sweetness) than mine. But I’ve never thought to include ginger – great inclusion. I’ll be adding it to my next batch!
Happy New Year 💚
Love my copy of your Holiday magazine.