The Absolute Best Ultimate Homemade Granola You’ll Ever Eat

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This homemade granola is a satisfying snack for a few reasons. It’s crunchy. It’s got protein. It’s versatile. Put it in milk, or eat it in yogurt, or make it chunky and snack on it right out of a bag or bowl. You can also add different ingredients, depending on your mood + what you have in the cupboard. 

My family goes WILD for this granola. So wild that I make a double batch and it’s typically gone within a week to two weeks. Forewarning: if you’ve never made homemade granola before, once you start, you will NEVER go back to store-bought. Homemade granola is out of this world delicious. It’s also so easy. Why it took me so long to get on the granola train, I’ll never know. I just hope you hop on sooner than I did!

So let’s go over how I make it, so you can do it too!

How to Make the Ultimate Homemade Granola

This recipe has been converted for a double amount, as that’s what I always make. You’ll need two pans for it. If you don’t think you need two pans of granola, I can tell you right now that you’re wrong. If you’re doubtful of my correctness, just freeze half of it (or gift half of it) and you’ll be fine.

Cover two baking sheets (with sides) with parchment paper. Beautiful roses optional. Turn the oven on to 300 degrees.

Combine dry ingredients in a large bowl

• 6 cups old fashioned (large flake) oats {use Gluten Free to make this recipe celiac friendly}
• 2-4 cups sliced, chopped, or slivered almonds, walnuts, or pecans
• 1 cup shredded coconut
• 2/3 cup seeds (flax, sesame, pumpkin and/or sunflower

The Wet Ingredients

Heat in a pot (or microwave):

• 1 cup peanut butter (or nut butter of choice)
• 1-2 cups honey, maple syrup, or Rogers Golden syrup (the amount you choose depends on how sweet and crunchy you prefer it!)
• 1 tsp salt

You’re only just heating enough to melt the nut butter and liquid syrup together, so warm it and stir just until it becomes blended.

Pour into the dry ingredients and stir until incorporated.

If you prefer crispier, clumpier granola, lightly whip two egg whites with a fork until foamy. You can also reduce the amount of syrup/honey used if you want crispy granola that isn’t too sweet. This will also add an extra protein boost to your granola.

Stir the egg whites in.

Preparing for the oven

Spread the granola out onto your prepared pans. No need for it to be perfectly even.

Sprinkle 1 tsp cinnamon or pumpkin pie spice over each pan (for 2 tsp cinnamon total). This is optional. I never skip this step myself!

Bake for 30-40 minutes, stirring once or twice. You want it golden and toasty smelling. Let it cool. Add some dried fruit if you’d like, such as raisins, cranberries, cherries, figs, dates or apricots.

Store in a Tupperware container or large mason jars.

Recipe was originally printed in “Dirty Food” by Julie Van Rosendaal.

Ways to eat this snack

• By the handful. Stick in a baggie or container and make it a snack on the go or just stand at the stove after you’ve taken it out and shove handfuls into your mouth. This seems to be my go-to
• Add to a bowl with some milk and fresh or dried fruit
• Combine with warmed homemade applesauce
• Mix with yogurt (and fruit)

Cleaning

Not only is this recipe quick to make, but clean-up is a snap. The parchment paper means the baking sheets can go back into the cupboard. And you’ve only got a bowl and a pot to clean. Grab my new favorite dish soap for quick clean-ups, the Biozyme Dish Soap, and you don’t even need to fill up the sink to get these dishes clean!

Gift It!

This also makes a lovely gift. Pour some into a mason jar, tie a bow and you’ve got a delicious homemade gift to delight someone with!

I hope you love this granola as much as we do. If you bake it, please come back and share your thoughts, and any modifications you made that you loved!

~Suzanne