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Homemade Granola

Healthy and delicious granola. Perfect with yogurt and fresh fruit, over ice cream, on salads or on its own. So easy to make and customize to dietary restrictions or preferences.

Course Breakfast, Brunch, Snack
Cuisine American
Keyword Breakfast Topping, Healthy Granola, Homemade Granola
Prep Time 5 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings 6 cups
Author The Tiny Fairy


  • 3 cups old fashioned rolled oats not instant
  • 2 cups raw nuts or seeds I added almond slices and chopped walnuts
  • 1 Tablespoon brown sugar, packed
  • 1 teaspoon kosher salt prefer Diamond brand
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ½ cup honey or maple syrup
  • ½ cup olive oil can also use canola oil or coconut oil
  • 1 teaspoon vanilla extract
  • cups dried fruit I added ½ cup each of cranberries, apricots and golden raisins
  • optional: a sprinkling of brown sugar, 1 teaspoon


  1. Preheat oven to 300°F and line a sheet pan with parchment paper.

  2. In a large mixing bowl, combine the oats, nuts and/or seeds.

    Note: If the nuts are too large, you may want to chop them. I chopped the walnuts, but not the sliced almonds.

  3. Add in brown sugar, salt, cinnamon, cardamom and toss to combine well.

  4. Pour in the oil and honey or maple syrup and vanilla extract. Mix well until everything is evenly coated.

  5. Dump the granola onto the prepared baking sheet and bake at 300°F for about 40 minutes or until the granola is toasty in appearance. Stir the granola every 15 minutes or so to ensure the granola is baking evenly. If adding coconut flakes, add them in the last 15 minutes of baking time.

  6. Remove from oven and add dried fruits and roasted nuts. Stir to combine and allow to cool for an hour. If adding chocolate chips, add them once the granola has cooled completely.

    Note: The granola will seem a bit wet as it comes out of the oven, don't worry. It will continue to cook slightly and dry up and set as it cools.

  7. Using clean hands, break up the granola into crumbs and clumps. Enjoy immediately or store in an air tight container for 7-10 days. Longer in the refrigerator and up to 3 months in the freezer.

Recipe Notes

Roasted nuts should be added after the granola is baked as not to burn the roasted nuts.  Roasted nuts usually come salted.  If so, reduce the salt depending on the quantity of salted nuts you're adding.  

Coconut flakes take less time to toast so add them in during the last 15 minutes of baking. 

Recipe adapted from Megan Gordon - owner of Marge Granola in Seattle, WA