This super easy homemade granola recipe is perfect for a healthy breakfast, snack, or parfait! I love that it uses only basic pantry ingredients and takes just minutes to mix together. And it freezes well too!
There are affiliate links in this post – please read my full disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
I first started making this simple granola recipe for my husband back when we were dating, over 15 years ago.
He lived by himself at the time and had to make all of his own meals. He’s very much a minimalist and it definitely showed in the lack of variety of the foods that he ate! 😉
I lived several hours away so I couldn’t help too much with preparing food for him, but I discovered that he really liked granola and knew I could make that fairly easily.
So one week I dug through my mom’s cookbooks looking for a granola recipe to try. When I happened across this very basic, easy recipe in an old, trustworthy church cookbook that I often used, I knew I had to give it a try.
It was a hit with my then-boyfriend, now turned husband and I’ve been making it ever since!
WHY I LOVE THIS EASY GRANOLA RECIPE
- Budget-Friendly. Making granola at home using this recipe is much cheaper than store-bought varieties.
- Simple Ingredients. I love that this recipe is made with simple, frugal ingredients, most of which you probably often have on hand.
- Easy to Make. It’s as simple as mixing everything up together in a big bowl and then baking it. Easy peasy.
- Less Snacking. This granola is packed with protein and a bowlful will keep us full until lunchtime.
- Versatile. This recipe is easy to tweak to fit your preferences. Switch out the add-ins and enjoy different versions every time! It also makes delicious homemade parfaits.
- Freezes Well. This makes a large amount of granola. If you don’t think you’ll eat it all in a couple of weeks’ time, you can freeze it and have it on hand for any easy breakfast or snack anytime you want!
Watch Video: Learn How to Make this Recipe
EASY GRANOLA INGREDIENTS
- Oats. I like the texture that rolled oats give to granola, so I use a blend of rolled oats and quick-cooking oats. You can use your favorite as long as the total amount being used is equivalent to 16 cups.
- Brown Sugar.
- Wheat Germ. This ingredient is optional but I like adding it because it’s a nutritional powerhouse. It doesn’t change the taste at all, which is great as my kids don’t even know they are consuming something so healthy!
- Coconut Flakes. Sweetened or unsweetened will work.
- Sunflower Seeds or Nuts. You don’t have to add these, but again, they add lots of nutrition and the crunch is a nice touch.
- Oil. If you don’t have canola or vegetable oil, you can substitute with melted butter. Coconut oil is also a great option!
HOW TO MAKE HOMEMADE GRANOLA
STEP 1: Combine all of the ingredients except for the oil and vanilla in a large bowl.
STEP 2: Pour the vanilla into the oil, then add to the large bowl with the other granola ingredients. Mix it well.
STEP 3: Spread the granola mixture into oven-safe pans and bake at 250 degrees until it’s lightly browned, stirring occasionally.
STORING AND FREEZING DIY GRANOLA
Once it has cooled, store it in an airtight container at room temperature for up to 14 days.
If you decide you want to freeze it, add it to a freezer-safe bag or container, and it will stay fresh for up to 3 months.
EXPERT TIPS AND SUBSTITUTIONS
Chunky Granola. If you want it a little chunkier, use 2/3 cup of honey mixed with 2 cups of brown sugar versus the 3 cups listed in the recipe care. I like to mix the honey with a little oil before adding it in to make it combine nicely with the other ingredients.
Gluten-Free. Use gluten-free oats and omit the wheat germ.
Add-Ins. Toss in some butterscotch chips, white (or other) chocolate chips, nuts, or dried fruit. If you want to use the chips, you can also add those while the granola is still warm so they melt, which is really tasty.
Easy Cleanup. I love to mix up the ingredients in a large roasting pan. Then I just bake the granola in the roasting pan as well, which saves me a few dishes!
Individual Servings. No matter if you are going to serve granola as a snack or for breakfast, portion them out into individual containers or bags to make it a grab-and-go option.
Serving Suggestions. Granola goes great with milk (like cereal), is delicious in parfaits and yogurt bowls, can be mixed in with nut butter, served over baked fruit, and can even be an ice cream topping!
MORE EASY BREAKFAST RECIPES YOU’LL LOVE
- Chocolate Chip Baked Oatmeal
- Super Easy Chocolate Granola
- Healthy Double Chocolate Muffins
- Cinnamon Sugar Mini Donut Muffins
Easy Homemade Granola
- 8 cups quick oats
- 8 cups rolled oats (see Notes below)
- 1 ½ to 3 cups brown sugar (see Notes below)
- 2 cups wheat germ optional
- 2 cups coconut flakes
- 1 cup sunflower seeds or nuts optional
- 2 tsp. salt
- 2 tsp. cinnamon
- 2 cups canola, vegetable or coconut oil or melted butter
- 2 tsp. vanilla
OPTIONAL ADD-INS – add once cooled
- raisins, chocolate chips, peanut butter chips, butterscotch chips, Craisins, dried apricots
- Mix everything but oil and vanilla in large bowl. (I like to mix it in my roasting pan and then just bake it in that).
- Add vanilla to oil, then add to dry ingredients. Mix well.
- Pour into oven safe dishes (if you don’t have a large roasting pan, cake pans work well) and bake at 250 degrees until lightly browned, stirring occasionally.
I’ve been making this recipe for a while now. I use about half the sugar. I have a sweet tooth, and this version as written is way too sweet for me. It is better with honey. As suggested, mix the honey into the oil first.
I add sliced almonds once it’s cooled. In fact, I find any addition to be better added once the granola is fully cooked. If you add nuts or dried fruit before throwing it in the oven, it can add a toasted flavor to the recipe. I also add chia or flax seeds. These give it some heft and really help make this a filling meal. Throw some raisins in and you’re set!
I’ve done all butter and all oil. I find that it doesn’t make much of a difference to the final product.
It does take a while to cook. If you throw the mix onto rimmed baking sheets, it’ll cook faster than if you do it in a casserole or roasting pan. Either way, I stick it in the oven, set the timer for 30 minutes, and stir when the timer goes off. I repeat several times until it’s the right consistency.
Thanks. I’ve used other recipes in the past, and none of them worked as well as this low and slow method of baking.
I’m so sorry for the slow response, Laura! I’m so glad that you’ve been enjoying this granola recipe! Interestingly, I’ve cut back sugar significantly the last several years and I actually use less sugar now in this recipe as well. And I loved reading your other tips and recommendations too. Super helpful and I love when readers take the time to share that kind of thing.
Can the brown sugar be replaced with something else?
The only other thing that I have ever tried was to do the brown sugar/honey combination that I mention in the recipe notes. I don’t really think other sweeteners would work very well.
Gayle, I use a combination of 2 cups of Lakanto monk fruit and erythritol blend and add about 3 tablespoons molasses to reduce the sugar. We love it! Thrifty Frugal Mom thanks for such a great recipe!
Thanks, Pat, for that helpful tip! I love the idea of adding some molasses to help naturally sweeten it. And you are very welcome for the recipe! Delighted to hear that you are enjoying it!
This was so, so delicious! Thank you for sharing it. My 3 year old loves to top his yogurt with granola (we call it “sprinkles” instead of granola) 🙂 And this is so much more economical and healthy than store bought granola. Also, I personally LOVE very basic granola with no add ins or tons of stuff, so this is perfect.
Sprinkles! That’s so much more fun sounding than granola. I love it! And so glad you all are enjoying this simple granola. I hope it provides lots of happy breakfasts (or snacks) for you all!
This! This is the granola recipe I have literally searched years for! I used to purchase it from an Amish lady at our farmers market, bit she no longer brings it.
Thank you so much for sharing g!
Oh, that is wonderful, Sarah! So happy that you can now make it yourself.
I used both a cup of melted butter & a cup of melted coconut oil, since after my daughter & I made it together last week I didn’t realize it used 2 cups, since I made it by myself this time I put 6 teaspoons of cinnamon, a cup each of butter(only had 2 sticks) & coconut oil, 2/3 cup of honey & all I had was 1 & 1/2 cups of brown sugar, we found that it had too much brown sugar in first batch. I like the taste. I had added about a cup with raisins & chocolate chips before it was cool & the chips melted. It was awesome.
Thanks so much for coming back with the update! I love the changes you made. I’ve actually been adding less brown sugar too recently. I guess we are cutting back on sugar consumption and now just don’t enjoy things quite as sweet as we used too. And the chocolate chips tossed in after baking? Such a great idea! Going to need to try that next time.
I was wondering if you ever have used melted coconut oil? To replace butter or oil.
I haven’t, but this recipe is super forgiving and as long as you don’t mind the taste of coconut oil, I’m pretty sure it will work just fine!