Homemade Granola So Easy & Tasty, You’ll Never Buy Packaged Again

Homemade Granola

For the last 5 years my daily breakfast is 3 scoops of homemade granola, topped with plain yogurt and fresh diced fruit. I usually make a batch on a weekend, and it lasts for a week or so, serving my wife and me every day, and sometimes our 3 kids as well.

We recently ran out of ingredients and had to settle for a box of store bought granola. Compared to our stuff, it tasted stale and artificial. We ended up throwing it away.

The recipe for our granola is so easy. It takes about 10 minutes of work, and 75 minutes in the oven. That’s it. The main stars of our granola are two types of oats we like to buy in bulk: Rolled oats and instant oats. The rolled oats are thicker, and the instant oats are flaky. Either will do, but the ideal mix for us is half and half. The nuts and seeds combo is totally up to you.

Ingredients:

  • 4 cups of rolled oats
  • 4 cups instant oats
  • 1/2 cup almonds, unroasted, unsalted
  • 1/2 cup cashews, unroasted, unsalted
  • 1/4 cup sesame seeds, unroasted, unsalted
  • 1/4 cup of canola or coconut oil
  • 3 tbsp. honey

Utensils:

  • Large mixing bowl
  • small saucepan
  • baking pan about 2 inches deep
  • parchment paper

Instructions

  1. Preheat oven to 275 Degrees Fahrenheit.
  2. Pour the oil into the saucepan, then the honey.
  3. Heat saucepan on low flame for 1 minute, just enough for the honey to mix in well with the oil.
  4. In the large mixing bowl, place all the other ingredients.
  5. Pour honey/oil mixture over the oats and nuts. Mix well.
  6. Place parchment paper inside baking pan.
  7. Pour the oat mix into the baking pan and spread it out evenly.
  8. Place in the oven for 60-75 minutes, stirring occasionally.
  9. You’ll know the granola is ready when the almonds and cashews are toasty and crunchy. When done, remove from oven and let cool.

Store your granola in an airtight container at room temperature. Can last for up to a month, but I highly doubt there will be any left by then.

Serve with yogurt and fresh or dried fruit.

Get Fooducated

  • sheri

    Can’t be too healthy if you use canola oil Can’t believe you use it. Don’t forget oats and nuts should be soaked.

    • CyrealKiller

      The coconut oil is a much better choice

    • wondering mind

      excuse my lack of understanding but why would the oats & nuts need to be soaked?

  • Marie

    Sounds yummy, thanks for the recipe! I’ve made granola at home without parchment paper using a similar recipe. Just be sure to stir it every 15 minutes or so while it bakes. You’re right about how delicious homemade granola tastes, plus the house smells wonderful while it bakes.

  • Al

    Tasty, but fattening. This is the low carb recipe and it is delish

  • Al
    • http://www.fooducate.com/ Fooducate

      Your recipe calls for “sugar free maple syrup”. Is that artificially sweetened? If yes, it’s far worse than a bit of honey…

  • http://nutritionstripped.com/ McKel Hill, MS, RD, LDN

    Home-made is the way to go! I prefer using organic coconut oil in mine for the MCT’s and taste. Nice recipe Hemi

  • http://ehkitchen.net/ Alyssa B

    This is a great, healthy granola recipe. You’re right, boxed granola tastes so stale. I usually make my own granola bars and crumble them up if I want granola, but now it’s nice to have some ready to go.
    I made this today using slivered nuts, flaxseeds instead of sesame, and (real) maple syrup instead of honey to give it a nice fall flavor. I plan on making a tropical version next with unsweetened coconut and dried mango and pineapple. Thanks for sharing!

  • lynnerdmc

    Where is the nutritional info?

  • sonyala

    That is a lot less sweetener than I use. can someone report back and tell me how it tastes? Hemi, what do you think of coconut oil?

    • http://www.fooducate.com/ Fooducate

      The added fruit when serving compensated for less sweetener in the granola. Coconut oil is very expensive. Is it healthy? There is disagreement in the scientific world. One one hand it’s very high in saturated fats (not good), but on the other hand they are not exactly the same saturated fats as those in animal fats.

  • maria

    Can someone please tell me the difference between rolled oats, quick oats and steel oats. I have been making granola for years and have only used the old fashioned oats. Looking forward to tasting this granola today. :)