Homemade Granola

posted by Andrea | 08/4/2010

We are huge fans of homemade granola over here. Mainly because the taste is far superior to store-bought granola, but also because the homemade version is cheaper, healthier, and did I say it was delicious? Win, win, win!

The ingredients really couldn’t be any simpler; all you need are old fashioned oats (not quick oats), pure maple syrup, and whatever flavors you want to add.

Here are the ingredients I use:

{printable recipe}

  • 4 1/2  c. uncooked oats
  • 2 c. chopped nuts (I used one cup each of pecans and almonds)
  • 2 c. dried fruit (I used one cup each of raisins and chopped apricots)
  • 1/2. c. brown sugar
  • 2 T. cinnamon
  • 1 T. vanilla
  • 1/2 t. salt
  • 1  1/2 c. maple syrup (a 12 oz. jar)


  • Mix all ingredients together in a large bowl
  • Spread onto 2 large greased baking sheets (mine are 17 x 11 x 1)
  • Bake at 325 F. for 45-50 minutes (stirring half way through)

{Can you tell I use one pan more than the other!}

Let it cool completely and store it in airtight containers.

It usually makes 2 1/2 quarts so we store the extras in our freezer. It should stay fresh for several months.

This recipe is so easy — Oh, and it goes great with my homemade yogurt!

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Filed under: FoodBreakfast

Leave a comment


  1. heather dilios


    Just wanted to thank you for this recipe. I make this all the time for my family and my office and it’s just a favorite of everyone. I change up a couple of things to make the batch even bigger and stretch the ingredients a bit. I don’t bake the fruit in the oven but instead, add more pecans, more almonds and increase the oatmeal to 5 or 5.5 cups, keeping all the other measurements as listed. Back only nuts and oatmeal for 40-45 minutes and then pour the hot granola on top of the fruit. The heat from the fruit softens it and releases the flavors. Depending how much fruit you use (I generally use raisins, craisins and coconut), I usually get an extra 4-8 servings from a batch. The granola is quite crunchy and sweet. Love, love, love. Thanks so much for sharing.


    Andrea Reply:

    wow — that sounds awesome! thanks for sharing Heather!


  2. jennifer


    mine nearly burned this long 🙁 but still good!


  3. Steve


    Hi, have been making this recipe for quite awhile now…what do you think the calorie count per cup might be? I know it can vary with ingedients however.



  4. Krista


    How long will the granola stay fresh in the pantry?


  5. Nora


    Do you use dried apricots or fresh?


    Andrea Reply:

    I use all dried fruit in my granola.


  6. Easy, Homemade Granola « Truffles Magazine


    […]   photo source  […]

  7. Jen Swaringen


    Found your site recently and have been pinning like crazy! Do you have a printable version of this granola recipe?


    Andrea Reply:

    Jen, I just added the printable recipe {under the ingredients heading}. And here’s the link… just in case!


  8. Crystal


    Just curious…..did you freeze the granola in the jars shown? thanks


    Andrea Reply:

    yes Crystal, I freeze the granola in mason jars. However, any container with a tight-fitting lid would work.


  9. Andrea


    HELP!! I made this granola … LOVED the smell as it was cooking … Ate a bit as I stirred it halfway through …
    THEN …
    After finished baking I went to scrape it off after it cooled and it was as hard a cement! I went out back to scrape it and I believe the birds will be enjoying more than I will as it flew everywhere! OH WHAT DID I DO WRONG? I am not a baker. Surprise, huh? But I really thought I could do this! I used Crisco on my baking sheets … Any help so I can try this again would be much appreciated! Scrapping Granola in PA!


    Andrea Reply:

    Hmmm…. I’ve made this exact recipe more times than I can count and it has NEVER gotten hard. Did you use real maple syrup?? That is important… so if not, I would definitely try it again with the real stuff!
    Also, is is possible that you cooked it too long? All ovens are different so maybe your oven cooks faster.

    Sorry i can’t be of more help, but I’ve honestly never had it harden up like what you’ve described. This recipe is so delicious… you should definitely try it again 🙂


  10. Joy


    I hate maple syrup so I always use honey! HTH Katie!


  11. Katie


    This looks very yummy! Do you think honey could be substituted for the maple syrup?


    Andrea Reply:

    Hmm…I’m not sure, but you could always try it.
    I probably would only substitute 1/2 of the maple syrup for honey — b/c there is a good amount of syrup in this recipe and I think the honey could be over-powering. However, you won’t know until you try it 🙂


  12. Tami


    I tried this recipe today and loved it! There isn’t too much cinnamon at all. I wasn’t watching closely enough on the first batch (I had to cook it in a toaster oven because my oven isn’t working) and ended up cooking it a little much. Then I tried cooking the next batch for 40 minutes and that was perfect.

    Thanks for the recipe Andrea!


    Andrea Reply:

    Excellent! I’m so glad it worked out for you…it’s certainly one of our favorite recipes!
    That’s too bad your oven isn’t working. And I would guess that a toaster oven would cook faster (at least it always does for me).

    Thanks for stopping by!


  13. Betsy (Eco-novice)


    I make homemade granola too (and have posted the recipe). I also love the flavor from maple syrup. That’s a lot of cinnamon! I may have to try that. Now I’m going to look at the homemade yogurt pot. Homemade yogurt is one of my many unfulfilled aspirations. Hope you get the book soon.


    Andrea Reply:

    Yes, it is a lot of cinnamon…but it always turns out great. And who could go wrong with too much cinnamon!!

    I’ll let you know when I get the book in the mail.


    Laura Reply:

    My dad got me a yogurt maker for Christmas, and I love it! It’s so easy, and I make 2 quarts of organic yogurt for about $3.00!