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Square overhead image of a bowl of yogurt and homemade granola
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5 from 1 vote

Homemade Granola

A big batch of homemade granola makes a delicious afternoon snack, a convenient prep-ahead breakfast, and a perfect gift to share with friends and family!
Course Breakfast, Snack
Cuisine American
Keyword best granola recipe, easy granola recipe, easy granola recipe for yogurt, homemade granola
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings 12 cups
Calories 217kcal
Author Blair Lonergan


  • ¾ cup sweetened shredded coconut
  • ½ cup slivered almonds
  • ½ cup chopped pecans
  • ½ cup pumpkin seeds
  • ¾ teaspoon kosher salt
  • ¼ cup packed light brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ cup vegetable oil
  • ¾ cup pure maple syrup
  • ¾ cup honey
  • 1 teaspoon vanilla extract
  • 4 ½ cups old-fashioned rolled oats
  • ½ cup dried cranberries
  • ½ cup dried cherries
  • ½ cup golden raisins
  • ½ cup chopped dried apricots
  • ½ cup chopped dried dates


  • Preheat oven to 250°F. Grease a rimmed baking sheet with nonstick spray.
  • In a large mixing bowl, toss together the coconut, almonds, pecans, and pumpkin seeds.
  • In a separate large bowl, whisk together the salt, brown sugar, and cinnamon. Add the oil, maple syrup, honey, and vanilla.
  • Add the wet ingredients to the dry ingredients; use a rubber spatula to combine. Add the oats; stir to coat.
  • Spread the mixture on the prepared baking sheet. Bake for 15 minutes.
  • Remove from the oven, stir, and bake for 15 more minutes.
  • Stir again, and then use a spatula, wooden spoon, or the flat bottom of a measuring cup to press down on the granola and flatten it (this will help to form those delicious, crunchy clusters). Bake for 10-20 more minutes, until the granola is toasted, golden brown, and fragrant.
  • Cool completely on the tray.
  • In a large bowl, break apart the granola into small clusters. Add the dried cranberries, dried cherries, raisins, dried apricots, and dried dates. Stir to combine, breaking up any large chunks of granola so that it’s in bite-sized pieces.
  • Store in an airtight container at room temperature for up to 1 week.


  • Use any combination of nuts and seeds that you prefer. Instead of almonds, pecans, and pumpkin seeds, try walnuts, peanuts, cashews, pistachios, sesame seeds, chia seeds, or sunflower seeds.
  • Try different combinations of dried fruit. Regular raisins, dried blueberries, dried apples, or dried strawberries are all good options, too.
  • We prefer the sweet taste of the sweetened shredded coconut, but unsweetened coconut also works.
  • Chocolate chips are a great addition to the granola, too. Wait to add them at the end when you add the dried fruits.
  • Any mild, neutral-flavored oil will work. Instead of vegetable oil, try canola oil, avocado oil, or coconut oil.
  • Cut the ingredients in half to prepare a smaller batch of granola.
  • Spread the granola in an even layer on the pan, and stir a couple of times while it's baking so that the ingredients toast evenly.
  • The total baking time will vary, but you'll know that the granola is done when it's toasted, golden brown, and fragrant. Keep an eye on it so that it doesn't burn. Don't pull it out of the oven too soon, or it won't have that great crunchy texture once it's cool.
  • Always add the dried fruit at the end, after the granola is baked and cooled. This way the fruit stays soft and chewy, rather than getting hard and dry.


Serving: 0.5cup | Calories: 217kcal | Carbohydrates: 41g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 84mg | Potassium: 208mg | Fiber: 3g | Sugar: 27g | Vitamin A: 189IU | Vitamin C: 0.3mg | Calcium: 37mg | Iron: 1mg