There’s something so satisfying about making your own granola — and once I started, I realized how unbelievably easy it is.
Homemade granola has become one of those simple kitchen staples I keep coming back to. It takes just a few minutes to throw together, fills the house with the best cozy smell while it bakes, and tastes so much better than anything store-bought.
What I love most is how flexible it is. I can use whatever nuts or seeds I have on hand, adjust the sweetness, add dried fruit afterward, or make it extra chunky depending on my mood. Lately I’ve been loving a mix of oats, pumpkin seeds, walnuts, maple syrup, cinnamon, and coconut oil.
The process is simple: mix the dry ingredients, stir in the wet ingredients, spread it on a baking sheet, and bake until golden. That’s it. No complicated steps, no special equipment — just real ingredients and a little time in the oven.
It’s perfect on yogurt, sprinkled over smoothie bowls, eaten with milk, or honestly just grabbed by the handful straight from the jar.
One of the easiest homemade recipes that somehow feels extra nourishing every single time.
Recipe:
- Prep Time: 10 minutes
- Bake time: 30 minutes
- Total Time: 40 minutes
*Makes approximately 6 cups
Ingredients:
- 3 cups rolled oats (Large flake)
- 1 cup nuts or seeds (almonds, walnuts, pecans, sunflower seeds, pumpkin seeds or whatever you have on hand).
- ½ cup unsweetened shredded coconut (optional)
- ½ tsp salt (If you like a sweet and salty vibe then add 1 full tsp)
- 1 tsp cinnamon (optional)
- ½ cup natural sweetener (maple syrup, honey, or agave)
- ⅓ cup oil coconut oil (olive oil, or avocado oil works also)
- 1 tsp vanilla extract
- 1 cup dried fruit (raisins, cranberries, cherries, apricots — added after baking)
Instructions:
- Preheat oven to 325°F. Line a large baking sheet with parchment paper. (I usually use two baking sheets so the mixture comes out crispy)
- In a large bowl, combine oats, nuts/seeds, shredded coconut, salt, and cinnamon.
- Stir in maple syrup/honey, oil, and vanilla until evenly coated.
- Spread mixture evenly on the baking sheet.
- Bake for 20–30 minutes, stirring halfway through, until golden brown and fragrant.
- Let cool completely (the granola crisps as it cools).
- Stir in dried fruit if using.
Storing:
- Store in an airtight container for up to 2 weeks.
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Hilary Boucher
Hilary lives in Collingwood, Ontario with her husband and children. When she's not assisting her clients, Hilary loves spending time in Northern Ontario with friends and family. Hilary offers a variety of manual and movement services, courses, and continued education geared towards the ever-expanding minds and life-long students.