Homemade Granola Recipe


When I was a kid there were two foods I could smell from a half-block away: stuffed green peppers and homemade granola. They existed on opposite ends of my culinary spectrum: one being my worst nightmare and the other my favorite homemade treat. Even as I type this my mouth can't decide if it wants to water in the good way or the sick way while thinking about this contrast. (My sister knows exactly what I mean.) When the smell from the bus stop was the good one I remember running that half-block home and being handed a bowl of still warm granola, right out of the oven. Heaven.

Yesterday it rained all day. We were a little stir crazy, and then – for some reason – I remembered my mom's granola. At 3:00 we preheated the oven and mixed up a batch. We rarely make it, since its straight-up-non-soaked-non-sprouted grains, but it was raining. I was nostalgic. And I caved.

And we're all so glad I did.


As you already know, I am a fly-by-the-seat-of-my-pants cook, but I measured just for you and jotted down this recipe. If you are missing an ingredient improvise. Adjust. Flow. It'll be perfect – I promise.

Rainy Day Granola

4 C rolled oats

2 1/2 C nuts (we chose a combination of sliced almonds and chopped pecans and walnuts)

1/3 C sunflower seeds

1/2 C flax seeds

2/3 C coconut flakes

2/3 C coconut oil, melted

1/3 C maple syrup

1/8 tsp stevia or 1/4 C molasses

3/4 C dried fruit (we used a mixture of golden raisins, dried elderberries, dried sweetened cranberries, and goji berries)


Preheat oven to 375 F.

Combine dry ingredients. (Except the dried fruit which becomes hard, bitter, and nasty if baked. Well add the fruit in a bit, so set it aside.)

Add coconut oil and sweeteners and stir well. 

Spread in pans (jelly roll or lasagna pans work well) and bake for 20-30 minutes. Watch carefully and stir and rotate trays every 10 minutes. The corners and edges are prone to burning, so be sure to stir in these zones.

When golden brown all over, remove from oven, cool and stir in dried fruit. Store in a glass jar in fridge. (Be sure to eat your first bowl still warm from the oven though, okay? It's magic.)




33 thoughts on “Homemade Granola Recipe

  1. Madcap says:

    Now that I’ve got access to gluten-free oats I’m definitely going to try this! Home-made granola is one of my better childhood memories.

  2. Ami says:

    Thanks love. We used organic coconut syrup as a super low glycemic index sweetener and it was delicious. Yum!

  3. Natalie says:

    Mmm, I made granola just the other day. I’d never thought of using maple syrup… brilliant! My husband LOVES maple syrup, I bet that would make his day!

    Seems like I saw a recipe for soaked granola somewhere? But I don’t remember where…

    p.s. We are loving the beautiful slings. 🙂 Eventually I will post about them and give you some linky love…

  4. Rachel Wolf says:

    I was going to experiment with soaked oats for the recipe, but all that we had on hand were quick oats and I figured theyd turn to mush. Ill give that a shot with thick oats next time! Glad the slings found a loving home. 🙂

    ~ Rachel

  5. Meg says:

    We are totally missing the homemade granola around here. Maple asks about once a week. I have been playing with the idea of soaking the thick oats too. Let me know what you find out.

  6. denise says:

    Yum! We love making granola here…I usually soak the grains, and I also love adding fruit from the garden that we have dehydrated. Yum. I love that this is something you can change and make ‘different’ every single time, but still get the same warm goodness smell and feel. 🙂

  7. Jody says:

    Yum! I just keep a jar of pre-soaked and dried oatmeal (its more like oatmeal “clumps” by that point) for spur of the moment granola and even oatmeal cookies. It still works great though.
    Enjoy the beautiful day!

  8. Rachel Wolf says:

    Hey Meg,
    Sorry we missed out on todays craft date. My kids BEG for granola too (everytime we walk through bulk at the coop), so this was a special treat. (Thursday?)
    ~ Rachel

  9. susan says:

    I just made granola, too, and it was well worth heating the oven up for. And as I was making it and trying to find positive thoughts about living (for the time being) in a place where it is already 110 degrees, I remembered that I never have to melt my coconut oil 🙂

  10. Madcap says:

    Hi Rachel,

    Re gluten-free oats. “They” figure that oats are, in themselves, gluten-free, but they get cross-contaminated by machinery used on other crops. So there are more and more farmers out there, usually small farms, who are specializing in oats for celiacs, grown and harvested with dedicated equipment. (Gluten is a protein in cereal grains, and celiacs can’t digest it.)

  11. MaeKellan says:

    Yummo, we made muesli yesterday but I think next week ill make some Granola. I also have a question about homemade yoghurt. I brought a tub of jalna natural yoghurt (best yoghurt in australia and what we usually eat,) and made some yoghurt with it last week, worked a treat. I froze some of the jalna yoghurt to use again as a starter yoghurt but each time I have tried to make it I just get yoghurt ‘soup’ with a few lumps. Is it because Im freezing the starter yoghurt? Do I need to buy a new tub each week?

  12. elizabeth says:

    Oh we love homemade granola. We make it at least once a week. Don’t you love that you can use what yo have and not worry if your missing a certain nut, seed, dried fruit, or sweetner? We use honey or maple syrup and find it is sweet enough for us. We also add a splash ov vanilla! And I second your blog is lovely. I don’t remember where I found you, but you are on my blog roll.

  13. denise says:

    Rachel – I have done two ways. Soak and then dehydrate, or soak and then bake low temp for a few hours, stirring often (adding the other ingredients in about half way when a bit more dry). I do use whey, but I prefer using homemade yogurt or kefir as my soaker. Better flavor. Cultured buttermilk sometimes too, although that gives more aroma and my kids are not as big of fans of it depending on other ingredients (cinnamon balances it out). 🙂

  14. Rachel Wolf says:

    I buy one little pot of yogurt if I find myself needing starter. Then I just save a tablespoonfull out of each batch (the bottom of the jar normally) to start the next round. This has worked beautifully for me. I have only bought a replacement starter when we have an oops moment and forget to save starter. I have never tried freezing starter, but I am assuming it weakened your culture.


  15. Rachel Wolf says:

    I didnt notice that you had already addressed the yogurt question during my evening absence. Thanks! Ill be trying the soaked recipe very soon. Thanks for the link.
    ~ Rachel

  16. MaeKellan says:

    Thanks Kim and Rachel. I just bought a small tub of yoghurt to get me started again. I read somewhere that the yoghurt I make wouldnt be good as a starter, silly really now that I think about it. Thanks again Lou 🙂

  17. Homemade recipe says:

    Last sunday i tried this Granola Recipe.. It came well this time and we all enjoy the day too.. (www.vivamagonline.com/index.php) Thanks for the wonderful recipe.. Keep on sharing more recipe for summer holidays..

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