This is the best healthy & easy homemade granola: crunchy, chunky, full of flavor, and just sweet enough. Swap out the nuts and add your favorite mix-ins to make it your own!
Quick note: This is an updated version of a recipe that first appeared on Bright-Eyed Baker in 2012. I’ve added some helpful recipe tips to the intro and changed the recipe just slightly. See the recipe notes for more details!
Let’s talk about granola. Do you love it? Do you eat it every day for breakfast? Do you hate that it costs so much money for such a small little bag you can devour in 3 days? If so, you need this: my go-to, super-easy homemade granola recipe. It’s loaded with big, crunchy clumps of oats, nuts, and coconut, sweetened with just a lil’ honey, and perfect for breakfast/all-day snacking.
Jump to:
Why make your own granola
In case you’re not convinced yet, here’s why you should be making your own granola:
It’s so much cheaper! Especially if you get your oats, nuts, coconut, and mix-ins from the bulk bins, you can save money and make way more granola than you get from a single bag.
It’s healthier. When’s the last time you’ve checked the list of ingredients on the back of a bag of granola? You think you’re making a healthy choice, but many store-bought granolas are heavily sweetened and loaded with unhealthy oils. When you make your own, you can control exactly what ingredients go into it, and how much. Which brings me to my next point…
It’s customizable! Do you LOVE macadamia nuts? Use them in this recipe. Hate raisins? Don’t add them. It’s easy to make this recipe your own.
It’s super simple. Like, you can whip up a batch of granola in less than 20 minutes simple. And once you make it, you’re set for breakfast all week.
Ingredients
There are a few key ingredients that go into almost every granola recipe, most of which you can customize to your liking:
Oats & Nuts: The base of any granola recipe typically starts with oats, but what you add to that is totally up to you. Use any combination of your favorite nuts in this recipe: pecans, almonds, walnuts, macadamia nuts, etc.. I also add coconut to mine, but you can omit it if you’re not a fan. Can’t eat nuts? Just skip them! Seeds would also be a good swap.
Oil: Any healthy, liquid oil should work well in this recipe. I like the flavor that coconut oil adds here, but avocado oil or melted grass-fed butter/ghee could also be good options.
Sweeteners: Try honey, maple syrup, agave nectar, or whatever liquid sweetener you prefer. They should all work here and will each add a unique flavor to the finished product.
Spices: Get creative with this! Cinnamon is always a safe bet, but you could also try nutmeg, ginger, all spice, cloves, cardamom, vanilla powder, etc. This is where I use my secret ingredient: just a touch of cayenne pepper. It adds a little bit of heat that pairs perfectly with the cinnamon. It’s subtle, but gives the granola a distinct flavor I love. Try it!!
Mix-ins: Once you’ve baked your granola, you can go crazy with the mix-ins! Think dried fruit, freeze-dried fruit, or chocolate chips. Again – the bulk bins are a great place to get these ingredients.
How to make homemade granola
Making this granola recipe involves three simple steps:
Step 1: Mix together your dry ingredients. In this case I’m using gluten-free oats, chopped pecans, sliced almonds, dessicated coconut threads, cinnamon, salt, and cayenne pepper.
Step 2: Whisk together your liquid ingredients. We have honey, coconut oil, vanilla extract, and egg whites (more on the egg whites later).
Step 3: Mix the wet ingredients into the dry ingredients until they’re evenly coated. (This one’s pretty self-explanatory.)
From there, all you do is transfer the granola to your baking trays and bake!
Making it extra chunky
You know those big, chunky clumps and clusters you get with some granola? Those are my fave. Here’s how we duplicate that in this recipe:
Egg whites get mixed into the wet ingredients to act as a binder. They’ll help hold the whole mixture together as it bakes. Then, when you transfer the granola to your baking sheets, you’ll pat down each portion into a big “O” shape before baking. By doing so, you’re compacting your granola to help it bake as one solid piece, and leaving the hole in the center to make sure all the granola gets evenly cooked into golden, crunchy perfection. Lastly, you want to avoid touching the granola until after it’s cooled for 20 minutes. This gives it time to set, so that when you finally do break it apart, you’re left with big granola clusters.
Shelf life of homemade granola
This granola should stay fresh for at least 2 weeks when kept in an airtight container at dry room temperature. (But you’ll probably eat it before then, let’s be real.) :p
More granola recipes
Looking for some creative flavor combos? Here are a few of my favorites:
Double Chocolate, Almond, & Coconut Granola: Perfect if you’re like me and can’t get enough chocolate no matter the time of day. It has cocoa powder added to the dry ingredients and dark chocolate chunks mixed in at the end for maximum chocolate flavor.
Apricot Almond Granola: I’ve never met an apricot almond recipe I didn’t love, and this one is no exception. It has uses sliced almonds AND almond extract to boost the almond goodness.
Sesame Seed Tahini Granola: If you’re feeling a little adventurous (or you just like seeds in your granola), this recipe is loaded with sesame seeds and tahini! The mixture of the two adds a nutty taste that’s totally different than what you get with most granola.
PrintRecipe Card
Easy Homemade Granola
This is the best healthy homemade granola: crunchy, chunky, full of flavor, and just sweet enough. Swap out the nuts and add your favorite mix-ins to make it your own!
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 50-55 minutes
- Yield: 8 cups granola 1x
- Category: breakfast
- Method: baking
Ingredients
- 4 cups (13 ounces) gluten-free rolled oats
- 1 cup nuts, chopped (I like ½ cup each pecans and sliced almonds)
- ¾ cup (1 ⅞ ounces) unsweetened dessicated coconut threads
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 2 egg whites
- ⅓ cup (4 ounces) honey (preferably raw & unfiltered)
- ¼ cup (2 ounces) coconut oil, melted
- 2 teaspoons vanilla extract
- 1 cup dried fruit or other mix-ins (optional)
Instructions
- Preheat oven to 300ºF with oven racks in the top and bottom third positions. Spray two baking sheets with nonstick cooking spray or line with parchment paper for easier cleanup.
- In a large bowl, whisk or toss together the rolled oats, nuts, coconut, cinnamon, salt, and cayenne pepper until well-mixed.
- In a separate bowl, beat together the egg whites, honey, melted coconut oil, and vanilla extract until well-combined.
- Pour the wet ingredients over the dry ones and mix in until the dry ingredients are uniformly moistened.
- Divide the granola evenly between the two baking sheets, using a wooden spoon or spatula to pat each portion into an “O” shape (see photos), compacting the granola together as you do so.
- Bake granola in the preheated oven for 30-35 minutes, or until golden, switching and rotating the baking sheets halfway through the baking time. Let granola sit untouched for 20 minutes before breaking into clumps with your hands. Toss in dry fruit or other mix-ins (if using).
- Store granola in an airtight container or zip-top bag at room temperature. It should stay fresh for at least 2 weeks.
Notes
This granola is very easy to customize. Feel free to use your favorite nuts, spices, and mix-ins to make this your own!
This recipe was originally posted in 2012 and has since been slightly modified. I’ve added desiccated coconut to the dry ingredients, changed the oil to coconut oil and reduced the amount used by 1 tablespoon, and recommended adding any dried fruit to the granola after baking rather than before.
Recipe adapted from Frantically Simple
Keywords: chunky granola recipe, sweet and spicy granola, easy granola recipe, healthy granola recipe, homemade granola recipe, gluten-free granola
Copyright protected by Digiprove © 2020
myfudo says
The minute I learned that my sister is pregnant, I immediately listed down what good recipes should I prepare for her. I know she’d need a lot of fiber, so granola mix was up on the list. This is really something I’d like her to try. Thanks!
brighteyedbaker says
That’s so exciting that your sister is pregnant! Congrats! Granola should definitely be on that list; it’s full of nutrients. Hope you give her this recipe :)
Heidi says
Your pictures are gorgeous! I love the adaptations – I’m going to have to try cayenne in mine next time. Well done.
brighteyedbaker says
Thanks so much :) Your comment made my day. The cayenne adds a little flare to the granola, a little kick, that I really like.
Kajal says
I’m definitely trying this recipe, now! :D i have crazy work schedules and anything healthy i can take to work or munch on after work is much much appreciated, so Thanks for sharing!
brighteyedbaker says
This is my on-the-go snack EVERY DAY. It’s nice because you can switch up the flavors a bit each time for variety. Let me know how you like it!
Rachel says
Made this yesterday and tried it this morning. Freaking A-MA-zing! I had to go back for seconds, and I rarely do that with any type of cereally stuff :)
brighteyedbaker says
That makes my day to hear :) I’m basically addicted to this granola myself. Good thing it’s healthy!
Mary@FitandFed says
Hmm, I have to be careful with granola because I too snack on it if it’s around. Yours does look healthy, if I could use it just as a garnish I’d be all set. Yours is gluten-free if you use gluten free oats, has lots of nuts, raisins, and you use some egg whites to stick it together without as much oil. And I approve of sticking it together into clumps. Overall, bravo, good job! I’ll share it around on Pinterest.
brighteyedbaker says
A lot of granola recipe seem to use butter, refined sugar, etc. That’s why I’m pretty pleased with the health aspect of this recipe. Plus, I seriously LOVE the flavor! Hope you try it out, and thanks for spreading the word :)
Mary@FitandFed says
Sure, it got 8 likes and 30 repins on Pinterest– hope that helps more folks find your blog.
Laura Huse says
I’ve always wanted to try making my own granola & your recipe has gotten me hooked! So good and so easy. I’ll never buy store bought granola again! Thank you!
brighteyedbaker says
Yay! I love to hear that :) The granola has me hooked too. Thanks so much for taking the time to let me know that you enjoyed it.
Andre says
This is absolutely amazing! I love clumpy crunchy granola too! I will surely try your recipe. Other than cayenne pepper, what can I substitude for it?
Hope you’ll also visit my site and leave some comment :)
brighteyedbaker says
You can just leave the cayenne pepper out. It adds a nice spicy note that I like, but it isn’t necessary. You can also feel free to add any spices you’d like. :)
Jane says
Hi! I made your granola this past weekend and it was so good! I’ve been eating it w/ my yogurt non-stop and my friend really likes it too! :) This is going to become a staple in my attempt to eat healthier!
Just had a few questions though…when you say to make it like a donut shape so the middle is empty, when I’m putting the granola on the baking sheet, is it supposed to be a specific height then or flat? The bottom side was a bit golden, and the top side was dry (like how granola should be?). I guess that leads to my second question! How do yo make it more clumpy so it sticks together. Mine came out a bit more separated. Would you suggest I add more honey?
Thanks!
brighteyedbaker says
That’s great that you’re enjoying the granola! We always have it at my house too; it’s the perfect filling but healthy snack.
If you followed the recipe exactly, you shouldn’t need more honey than listed. Make sure that you’re separating the granola between two baking sheets so that it doesn’t mound up. You don’t need it to have height; you just want a flat layer with that hole in the middle on both sheets. Also, make sure you flatten down the granola really well on the baking sheet before baking (with the back of a spatula). It should look like a solid layer. Then, don’t stir the granola or anything during the baking, and let it sit for about 20 minutes after baking before you separate it into clumps. Also be sure that you rotate the two baking sheets and switch their positions halfway between the baking period for even baking.
Hope that helps! Let me know if you have any other questions.
Anna says
I made my first granola two weeks ago. It was choc-ful of protein from chia seeds and almonds. No oil or eggs involved, but it did have coconut oil. It didn’t go super-clumpy, but i’ve noticed that it has gotten more so over time, probably being compressed in the jar. Anyway, I’ve now been diagnosed with an almond allergy, so I’ve gotten rid of that one and made a new granola. Not only did I convert ounces to grams incorrectly, i stirred it much more than I should have, leaving me with very subtly flavoured ‘cereal’. Plus I’ve got two giant jars of the stuff! I can’t wait to try again and get a clumpy result! It seriously is the best breakfast with my allergies (gluten, dairy, yeast, almonds, egg whites, soy and a heap of other stuff I forget haha)
When I made my first granola I had two trays and couldn’t get my dodgy oven to do both (which is actually why I had to stir this time) so I just did a single tray at a time. It’s winter here so, while not super cold, I just take the trays outside and they cool quicker. Not sure if a bad idea but i was impatient!
brighteyedbaker says
My best advice for you to get clumpier granola is to avoid the stirring and pack your granola down on your baking sheet before baking. Good luck with all of your allergy-friendly baking!
Lisa says
Thank you for posting. I have a 4 1/2 yr old boy & healthy snacks are a must in my household. I added cherry craisins, fax seed & sunflower seeds…it’s in the oven right now. The doughnut shaped granola looks beautiful on the pan – like it could be a wreath hanging on the front door.
brighteyedbaker says
I’ve never heard of cherry craisins, but they sound yummy. :) I hope you and your family enjoy the granola; I know we always do! And you’re welcome.
Homegourmand says
I love home made granola on Greek style vanilla yogurt, I add a half cup of good quality cocoa powder to mine as well as a half cup of brown sugar for a chocolate decadent treat! Can’t wait to try your recipe!
alexandra says
That sounds like such a yummy way to make granola! I think you’ll love this version if you’re a granola lover :)
Cindy says
I just popped my pans into the oven. It is so quick and easy to mix up! Smells super too! Can’t wait to try it out :) I added some dried cherries also.
Aubrey says
Just made this and wow best crunchy granola I have ever made!! Not too oily and has great flavor!!!
alexandra says
Awesome! So glad you like it; I make this recipe all the time. :)
Laura says
I know this is really late, but you can also use maple syrup. Thanks for the recipe, I couldnt find mine and when I looked all of them called for 1 to 3 cups of sugar and I KNEW mine did not have that. I don’t add as much honey though. the substitutions that people like the most when i make it are adding bananas instead of sugar/oil/egg (not as crunchy for as long but better for my vegan friends) and cocoa powder and unsweetened coconut.
alexandra says
You’re welcome! I sometimes use maple syrup instead of honey and love it that way too. The cocoa/coconut idea sounds awesome! I’ll have to try that.
Anthony says
I recently made your recipe for granola. I added organic flax and sunflower seeds along with walnuts, dried blueberries and crasins. It was delicious!! Your recipe was perfect and very healthy. I look forward to following more of your recipes.
alexandra says
I’m so glad to hear it! Let me know what else you end up trying!
lisa says
Never thought to put cayenne in granola….it tastes great!
I also put extra cinnamon because I like a strong flavor. Coconut oil adds a nice flavor too. Thanks
alexandra says
So glad you like it! The cayenne adds a fun little kick, I think. :)
Michelle says
I made this today because I’ve got a kid who can’t digest sucrose (aka sugar) and I need a breakfast that I don’t have to cook, because OMG I’m sick of cooking all day. This is DELICIOUS and I have a house of beautiful quiet right now as the kids devour it. Thank you for this amazing recipe.
alexandra says
That is so cool to hear! Glad you’re all loving it :)
sandra says
How much tahini would one use and in what form? You know I’ve made this “Have It Your Way Granola” many many times as it’s my favorite! We eat it every other day with yogurt and fresh fruit. It’s the best! I also had not thought of cardamom seeds. Do let me know. Thanks.
alexandra says
If you check this recipe that should answer your question. :)
Carol says
Can you use olive oil instead of coconut oil?
alexandra says
Sure! Any liquid oil that you would typically bake/cook with should work. Personally I prefer not to use olive oil in baked goods because I often feel like I can taste it, but if that doesn’t bother you, then it will work just fine.
Alexis Morin says
love this
Melitta says
I’ve done a million things to figure out how to make my granola clumpy – and the egg white trick plus the “O” shape has been a life saver! My roommates and I have used these tricks for a variety of different granola combinations. SO much better than store bought and SO easy. Love it!
★★★★★