This homemade granola is packed with flavours of cinnamon, nutmeg and coconut. It’s a delicious accompaniment to yogurt for one hearty, filling breakfast!
Happy (almost) Friday! How is March treating you so far?
For those of you who don’t know, I’ve been enjoying “Meatless March” where I’m only eating vegetarian meals for the whole month.
My mother texted me wanting to partake in the challenge. She dropped out. On day 1. No lie. So, I texted her:
Me: “How goes day 1?”
Mom: “Oh, not good. Had chicken. Still trying though.”
So, I think about it, feeling a little perplexed.
Me: “It’s literally one day and you had chicken?!”
Mom: “I’ve got to try harder.”
Me: “Yep. I have a feeling that you’ll have something this weekend too.”
So, now I know that as much as mom enjoys the occasional vegetarian meal, she will never become a vegetarian.
Snacks like this homemade granola make things a lot easier, vegetarian or not.
How To Make Homemade Granola
The thing I love about homemade granola is that you literally just stir all the ingredients together, place on a baking sheet and way to go!
I’ve tried different techniques to get the best possible granola. For instance, I tried stirring the granola partway through baking.
However, what I’ve discovered works best is just leave it be. Halfway through baking, rotate the sheet pan and then the last few minutes throw the coconut on top to get all toasty!
So, basically, to make homemade granola:
- Mix together oats and almonds.
- Whisk together wet ingredients and spices.
- Pour wet ingredients into dry ingredients and stir.
- Spread out evenly on a baking sheet and bake, rotating halfway.
- Add coconut and bake a few minutes more.
- Let cool completely before breaking into clusters.
- Stir in dried fruit if you want.
Full details are in the recipe card below.
Best Type of Oat To Use
Use large flake or old-fashioned oats for any homemade granola recipe. Don’t use quick oats.
How To Get Big Granola Clusters
The hardest part about making granola is waiting for it to cool! But, please do.
If you wait for it to completely cool, you are left with those larger clusters of granola (the best part, if you ask me).
Upon stirring, you will break those pieces up, so the more you stir, the smaller the clusters you will have.
How Long It Lasts
Once granola has been completely cooled, break up and store in an airtight container for up to 2 weeks.
Homemade granola can be stored in an airtight container in a cool, dark place, like your pantry cabinet.
The fun thing about making granola from scratch is that you can customize to your taste buds. After you’ve baked and cooled your batch, you can add some additions to taste. Some options are:
- Dried apricots
- Dried cranberries
- Dried figs
- Chocolate chips
Tips for Making This Recipe
- To get those big clusters, ensure that the granola is in an even layer on the baking sheet and press down before baking. Press down again when rotating the pan halfway through baking. Then, let cool completely before breaking into clusters.
- Don’t want to use coconut oil? Try olive oil instead!
- Want a combo of nuts and seeds? Try some pumpkin seeds too!
How To Enjoy It
- Serve with milk like a cereal (enjoyed right away because I love the crunch factor).
- Pour some over yogurt and enjoy with fresh berries (my fave).
- Use in bark! Sprinkle some over melted chocolate, let cool and break into pieces for a tasty treat.
- Enjoy as is!
More Recipes You May Enjoy
Hope you enjoy this easy homemade granola! Have a tasty food-filled weekend and see ya back here next week.
If you make this homemade granola recipe, be sure to leave a comment below!
Homemade Granola (Crunchy Clusters)
- 4 cups large flake oats
- 1 cup almonds
- ½ cup coconut oil, melted
- ½ cup maple syrup
- ¼ cup brown sugar, optional
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup coconut flakes, or unsweetened shredded coconut
Optional Granola Add-Ins
- Chocolate chips
- Dried cranberries
- Dried figs, chopped
- Dried apricots, chopped
- Preheat oven to 325 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
- Meanwhile, in a bowl, mix oats with almonds.
- In another bowl, whisk together the coconut oil, maple syrup, brown sugar, vanilla extract, cinnamon, salt and nutmeg until well combined and smooth. Pour over oat/almond mixture. Stir well to combine.
- Pour mixture onto prepared baking sheet, pressing down so it's an even layer. Bake for 20 minutes.
- Carefully, rotate pan (carefully press down again with a spatula) and bake for another 15 minutes.
- Carefully remove pan from the oven, add coconut chips (or shredded coconut) over top and bake for another 3 to 4 minutes.
- Allow to cool completely on the pan before breaking up into clusters. The more you handle, the smaller the pieces you will have. If desired, stir in optional granola add-ins to taste. Serve and enjoy!
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!