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Close-up of a bowl filled with golden brown, clumpy Crunchy Homemade Granola mixed with pecans and dried cranberries.

Crunchy Homemade Granola

This recipe makes crunchy granola using oats, nuts or seeds, and a sweetener. You can customize it with dried fruit and other additions.
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Prep Time 10 minutes
Cook Time 24 minutes
Cooling Time 45 minutes
Total Time 1 hour 19 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Granola Base
  • 4 cups Old-fashioned rolled oats (use certified gluten-free oats for gluten-free)
  • 1.5 cup Raw nuts and/or seeds (e.g., pecans and pepitas)
  • 1 teaspoon Fine-grain sea salt Use ¾ teaspoon if using standard table salt
  • 0.5 teaspoon Ground cinnamon
Wet Ingredients
  • 0.5 cup Melted coconut oil or olive oil
  • 0.5 cup Maple syrup or honey
  • 1 teaspoon Vanilla extract
Mix-ins
  • 0.67 cup Dried fruit (chopped if large, e.g., dried cranberries)
  • 0.5 cup Chocolate chips or coconut flakes (optional)

Equipment

  • Large rimmed baking sheet
  • Large mixing bowl

Method
 

  1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
  3. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
  4. Bake until lightly golden, about 21 to 24 minutes, stirring halfway. For extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer.
  5. Let the granola cool completely, undisturbed, for at least 45 minutes. Top with the dried fruit (and optional additions). Break the granola into pieces with your hands if you want big chunks, or stir it around with a spoon if you prefer smaller pieces.
  6. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. If frozen, let the dried fruit warm to room temperature for 5 to 10 minutes before serving.

Notes

To make this recipe gluten free, use certified gluten-free oats. To make it nut free, use seeds like pepitas or sunflower seeds instead of nuts. If you want toasted coconut, stir the coconut flakes into the granola halfway through baking.
This granola works well on its own, with milk or yogurt and fresh fruit, or added to a salad.

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