Homemade Granola

A few weeks ago, I finally got around to making my own granola. It’s something I’d been wanting to do forever, but had for some unknown reason been dragging my feet on for far too long.

But alas, I reached for my old cardboard canister of oats and got to work on creating my own granola recipe. I’ve been tweaking the recipe ever since, and now have a canister full of delicious granola waiting for me in the kitchen.

I truly love granola. I love the crunch it adds to creamy yogurt. The toasty flavor it infuses into heart-healthy oats and nuts. The slight sweetness it can add to bland cereals/plain yogurts/etc. The energizing snack it inherently makes. I could go on…

My only dilemma with granola is that I find a majority of the store bought brands to be far too sweet for my taste. I guess growing up forbidden to eat sugary cereals (although not without tons of youthful Fruit Loops tantrums at the store) has now embedded within my taste buds an aversion to sweet foods for breakfast. Doughnuts in the morning? The thought makes me sick. (Pass me a warm, iced cinnamon roll for lunch though, and I’m all smiles.)

There are brands of granola I do really enjoy, including many of those raw varieties out there, but they tend to be insanely expensive. Paying $12 for a pound of granola—I don’t think so.

This is mainly why I’ve wanted to make my own granola for so long. So that I can adjust the sweetener to my liking, add every kind of nut and seed that I could ever want, and not have to pay a boat load in doing so.

The results of this recipe were excellent—Able to add a hint of sweetness to a plain yogurt without being overbearingly sugary. The granola doesn’t form a ton of clusters, which I sometimes enjoy. But if that’s what you’re looking for, simply add a tad more oil or sweetener. But if you want to keep the granola relatively low-fat, and not too sweet, stick with the amounts listed.

Homemade Granola

Yield: about 7 cups


  • Dry:
  • -3 cups oats
  • -1 1/3 cup wheat germ
  • -2/3 cup almonds, roughly chopped
  • -1/2 cup walnuts, roughly chopped
  • -1/2 cup raw pumpkin seeds
  • -1/4 cup raw sunflower seeds
  • -3/4 tsp. cinnamon
  • -1/8 tsp. nutmeg
  • -1/4 tsp. salt
  • -1/2 cup raisins
  • Liquid:
  • -1/3 cup safflower oil or coconut oil*, plus more for greasing
  • -1/2 cup maple syrup


  1. Preheat oven 300F. In a large bowl, combine dry ingredients together, excluding the raisins. Stir in liquid ingredients, and mix until thoroughly incorporated.
  2. Grease an extra large baking sheet. Spread oats mixture in thin layer across baking sheet. Bake 40-50 minutes, stirring every ten minutes.
  3. Remove from oven. Stir in raisins. Let sit until cool. Store in a tightly covered jar.


*I originally tested out the coconut oil to see if it would help the granola form crumbles. It didn't play out like I had hoped, but it did add a slight extra richness to the oat and nut mixture that I thoroughly enjoyed. However, if you're not into the whole coconut oil thing, stick with safflower oil, a mild flavored oil.


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  • Reply
    June 16, 2011 at 7:04 am

    Something I am going to give a try – and let my children help e with. Thank you for sharing 🙂

  • Reply
    Simply Life
    June 16, 2011 at 8:09 am

    oh I wish I had some of that here for my breakfast today!

  • Reply
    June 16, 2011 at 11:23 am

    I’m thinking flax seed or hemp seed to replace the wheat germ for us gluten free folks.

    • Reply
      June 16, 2011 at 11:44 am

      Yeah, that’d probably be great! Let me know how it turns out if you try it.

      Sent from my iPhone

  • Reply
    The Candid RD
    June 16, 2011 at 4:08 pm

    Oh wow, a granola without honey!!! I love it!! It’s going on my “must make” list 🙂 Also, I’ll be posting about your bean burgers sometime in the next couple weeks. They were soooooo good.

  • Reply
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  • Reply
    October 28, 2017 at 9:11 am

    Looks great! Can?t wait to try. I?ve been using brown rice syrup instead of maple/honey becasue it helps it stay together much better! I?ll try it here!

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