How to Make Granola at Home?
I love granola — who doesn’t?
It’s a food especially designed for breakfast; it provides fiber, is energizing, and goes fantastically well with yogurt and fruit.
But what I absolutely detest are those commercial pseudo-granolas that are nothing but oats; oats and more oats, and only if you look very closely will you notice the odd seed, piece of nut, or a few raisins.
And I’m not exaggerating!
Another problem with commercial granolas, as well as those famous “healthy” bars, is the large amount of sugar and fat they can contain, not to mention the additives used for preservation.
So, for these and other reasons, I prefer to make it at home.
Besides being so easy to prepare, you’ll never buy granola again — you’ll see.
This recipe can be easily adapted to your tastes or what you have on hand in terms of nuts and dried fruit; you can add cinnamon or cardamom, or even use honey or agave syrup.
You don’t need a lot of bowls to mix the ingredients: everything is done in the same baking pan, saving you from washing extra dishes — it’s fantastic!
Ideally, use a wide, shallow pan so the ingredients are in a thin layer and cook evenly.
If you’re using pre-toasted nuts, add them at the end of baking so they don’t burn. Dried fruits like raisins should be added after baking, or they’ll end up like rocks.
Table of Contents
What to Serve With Homemade Granola?
Breakfast is the most traditional time to enjoy a bowl of crunchy homemade granola, which is delicious with ice-cold milk. However, it can also be served:
- With yogurt
- To make crumbles crunchier
- To enrich other sweet treats
- Simply as a garnish
How to Make Homemade Granola?
Preparation time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Dish: Appetizer, Breakfast, Dessert, Snack
Cuisine: Mediterranean
Servings: 12 (variable)
Calories: 77.9 kcal
Cost: €5–10
Ingredients
| Ingredient | Quantity |
|---|---|
| Oat flakes | 500 g |
| Shelled hazelnuts | 60 g |
| Sunflower seeds | 40 g |
| Raisins or sultanas | 50 g |
| Galician honey | 100 g |
| Vegetable oil | 60 g |
| Sesame oil | 30 g |
| Vanilla essence | 5 g |
| Ground cinnamon | ½ teaspoon |
| Brown sugar | 50 g |
Step-by-Step Preparation
- We start by mixing all the liquid ingredients in a deep, wide container, which is the one we’re going to use for the whole mixture, so you have to take the size into account.
- First, pour in the honey and add the vegetable oil, sesame oil, and vanilla extract. Whisk until well combined.
- Next, add the ground cinnamon and brown sugar. Beat again.
- Add the rolled oats and, using clean hands, stir from the bottom up and mix well.
- It’s important that all the oats are fully coated so the flavor is consistent in every spoonful.
- Line a baking sheet with parchment paper and spread the mixture evenly over it.
Video Guide 📽️
Baking the Granola and Final Presentation
- Preheat the oven to 150ºC, with heat from top and bottom.
- Place the tray in the middle of the oven and bake for 10 minutes.
- Remove the tray, stir the mixture, and return it to the oven.
- Bake for another 10 minutes, then remove and stir again.
- Add the hazelnuts, sunflower seeds, and raisins.
- Bake a third and final time for 10 minutes, until toasted but not burnt.
- Remove from the oven and let it cool completely before storing.
- Transfer to an airtight container. It keeps well for 2–3 weeks.
Stored properly, you’ll probably never know how long it lasts — because it’s too delicious to stop eating.
Tips for a Delicious Homemade Granola
- Chop the hazelnuts if you prefer smaller pieces.
- Use other nuts like walnuts, almonds, cashews, or pine nuts.
- Add pumpkin seeds or dried fruits such as apricots.
- Substitute sunflower oil if using a neutral-flavored oil.
- Making granola at home saves money and allows full customization.
- This recipe works as a base for experimentation.
- Best enjoyed at breakfast, though it’s tempting straight from the bowl.
- Serve with cold milk, coffee, tea, juice, or your usual drink.
Nutrition Facts:
| Nutrient | Amount |
|---|---|
| Serving size | 0.3 cup |
| Calories | 160 kcal |
| Carbohydrates | 27 g |
| Protein | 3 g |
| Fat | 6 g |
| Saturated fat | 0.5 g |
| Fiber | 3 g |
| Sugar | 13 g |
| Vitamin A | 2 IU |
| Calcium | 2 mg |
| Iron | 6 mg |
Grades / Uses
- Make large batches and store for up to 3 weeks
- Eat with milk like cereal
- Top fruit salads or plain yogurt
- Pack individual portions for snacks
- Use in parfaits, cookies, or oatmeal recipes
FAQs – Frequently Asked Questions
Which is the best sweetener?
Honey or agave syrup are recommended. While sugar isn’t ideal for daily use, small amounts are acceptable. The goal is to slowly reduce sweetness over time.
Coconut oil or olive oil — which is better?
Coconut oil adds consistency and binds well but is high in saturated fat. Olive oil is familiar and lighter. Moderation is key with any fat.
What can you eat granola with?
On its own, with milk, plant-based milk, yogurt, fruit, or even as a dessert topping.
How long does homemade granola last?
Stored in an airtight glass jar, it keeps well for several weeks.
Conclusion
Making homemade granola is one of those small kitchen habits that truly pays off. You control the ingredients, adjust the flavors to your liking, and avoid unnecessary sugars and additives.
It’s quick, flexible, and endlessly customizable. Once you try it, store-bought granola just won’t compare — and your breakfast routine will never be the same again.
