Homemade Granola as You Like It

Barbara Rees
by Barbara Rees
3 cups
35 min

I was in the supermarket ready to grab one of those bags of "designer" granolas and paused when realizing it was $12 for quite a small bag. Yes it was all natural and made with the best ingredients but why couldn't I do the same with even better ingredients at home. So I placed the granola back on the shelf and bought a large bag of oats, some nuts, coconut oil and a large jug of maple syrup, all the ingredients needed to make your own top quality granola. This recipe is a small batch. Though you can keep granola in an airtight container for up to a month, I like mine super fresh. Once you have the basic idea of granola, feel free to begin to change up with different flavors and textures, add dried coconut, change the almonds to hazelnuts or pistachios, or chop up dried apricots or apples- variety is truly the spice of life.

Homemade granola in these little jars make great gifts for friends and family.

Spread out granola onto a baking sheet and then pop in the oven- so easy!

Toasted and ready to be quickly eaten with some yoghurt, milk or just right out of the jar!

Homemade Granola as You Like It
Recipe details
  • 3  cups
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
Show Nutrition Info
Hide Nutrition Info

  • 2 cups rolled oats
  • 1/2 cup sliced almonds
  • 2 tablespoons coconut oil (or vegetable/canola oil)
  • 1/4 cup maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup dried cranberries (or any dried bite-size fruit)

Preheat the oven to 300°F and line a baking sheet with parchment paper.
In a small saucepan over medium heat, melt the coconut oil, about 2 minutes.
In a large bowl whisk together the coconut oil and maple syrup.
Add the oats, almonds, cinnamon, and salt and mix together to assure everything well coated.
Scoop the granola onto the baking sheet and use the back of a spatula to press into the pan.
Bake for 10 minutes, rotate the pan and bake for another 10 minutes more, or until golden brown.
Sprinkle with dried cranberries and let cool for 15 minutes before serving.
Store in the air tight container for up to one month.
Serve on top of yoghurt, in a bowl with milk, or just right out of the jar as a satisfying snack.
  • If you want a slightly less expensive version substitute to maple syrup with golden syrup.
  • You can also change the cinnamon for a seasonal version in autumn with pumpkin spice- get creative!