This is the granola of your dreams. If you’ve never made granola at home, you’ll be surprised how easy it is and how long it keeps (hint: it freezes well). Crunchy and lightly sweet, studded with your favorite nuts and dried fruit, this homemade version will replace store-bought granola in your pantry.
It’s really good!
Your search for the best granola recipe ends here. This version is irresistible.
If it’s your first time making granola at home, this simple recipe will change how you think about store-bought versions.
The recipe is inspired by the famous Eleven Madison granola and has been adapted over time to suit home kitchens.
I’ve tweaked it here and there and now prefer making my own instead of buying the average, often overpriced bags on supermarket shelves.
This homemade granola is straightforward to prepare and stores well when handled correctly. Once you try it, you won’t want the packaged kind anymore.
- Easy to make.
- Stores for weeks and can be frozen.
- Flexible add-ins — use what you have on hand.
Two ingredients reliably give this granola its signature texture and flavor: olive oil and maple syrup. Together they coat the oats and help produce a crunchy, caramelized finish that’s worth the effort.
How to serve granola
- Greek yogurt: spoon over yogurt with fresh berries or layer it in a parfait.
- Topping: sprinkle on ice cream or frozen yogurt for crunch and flavor.
- Breakfast cereal: pour over milk—dairy or plant-based—with fruit and an extra drizzle of maple syrup or honey if desired.
FAQ
If your granola is toasted but not crunchy, it likely didn’t dry long enough in the oven. Bake at a low temperature so the mixture dries fully; it will crisp up as it cools.
Yes. Homemade granola is generally more economical and you control the quality of the ingredients.
Ingredient list
The add-ins can be tailored to your taste and pantry. The base ingredients give you a versatile, delicious granola.
- Oats: old-fashioned rolled oats are ideal for texture and crunch, though quick-cooking oats can be used in a pinch.
- Olive oil: use a light-tasting olive oil for the best flavor balance.
- Maple syrup: pure maple syrup adds sweetness and helps caramelize the oats.
- Brown sugar: light or dark brown sugar deepens the caramel flavor.
- Nuts: sliced almonds are essential for a crisp bite; hazelnuts add depth. Other nuts work well too.
- Dried fruit: cranberries or raisins are great stirred in after baking so they remain tender.
- Flavorings: cinnamon, orange zest and vanilla provide a warm, bright flavor profile.
Exact quantities appear in the recipe card below.
Variations & substitutions
- Different nuts: pistachios, pecans, walnuts, cashews or macadamia nuts all work well.
- Seeds: pumpkin, sunflower, sesame or flax seeds can be added—stir them in partway through baking or mix in after to avoid burning.
- Dried fruit: dried cherries, apricots, golden raisins or figs are delicious alternatives.
- Oil: while olive oil is recommended, you can substitute sunflower, canola, or melted coconut oil.
- Sugar: coconut sugar or muscovado can replace brown sugar for different flavor notes.
- Chocolate: add chocolate chips after baking or mix in half dried fruit and half chips for a sweeter treat.
The oats
There are two common oat types good for granola:
- Traditional / old-fashioned oats: medium-sized flakes that provide a pleasing texture and hold up well when baked.
- Rolled oats: coarser, thicker flakes that also produce great texture and crunch.
Instant oats are not recommended for this recipe because they tend to become too soft and lose texture when baked.
How to make granola at home
Follow these tips for the best results: warm the wet ingredients to dissolve the sugar, coat the oats thoroughly, spread the mixture thin on a large sheet pan, and bake slowly at low temperature so it dries and caramelizes evenly.
Step-by-step VIDEO
Kitchen notes
- Drying the oats correctly: this is the key to crunchy granola. Coat the oats with a warm mixture of olive oil, maple syrup and brown sugar, then bake at low temperature until the mixture dries and caramelizes.
- Slow baking: give the granola time to dry in the oven. If it remains moist, it will be chewy and won’t keep as well.
- Baking pan: use a large rimmed sheet pan so the granola spreads thin and dries evenly before deep browning occurs. Avoid overcrowding the pan.
- When to remove from the oven: follow the recipe timing and stir a few times during baking. The granola may feel slightly tacky when removed but will harden as it cools.
Related recipes you might like:
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Ice Cream Granola Truffles
-
Chocolate Peanut Butter Oatmeal Bars
-
Easy Oatmeal Walnut Cookies
-
Oatmeal Muffins
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Easy Homemade Granola (best recipe)
Ingredients
- 3 cups oats, traditional or rolled
- ½ cup sliced almonds
- ½ cup hazelnuts, coarsely chopped
- 2 tablespoons cocoa nibs, optional
- ¼ cup shredded coconut, optional
- ⅛ teaspoon sea salt
- 1 teaspoon orange zest
- ½ teaspoon ground cinnamon
- ½ cup olive oil
- ½ cup maple syrup
- 3 tablespoons dark brown sugar
- ½ cup dried cranberries, or seedless raisins
Instructions
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Preheat oven to 300ºF (120ºC).
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In a large bowl combine 3 cups oats, ½ cup sliced almonds, ½ cup coarsely chopped hazelnuts, ¼ cup shredded coconut and 2 tablespoons cocoa nibs if using, ⅛ teaspoon sea salt, 1 teaspoon orange zest and ½ teaspoon ground cinnamon.
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Warm ½ cup olive oil, ½ cup maple syrup and 3 tablespoons dark brown sugar in a small saucepan just until the sugar dissolves; do not boil.
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Pour the warm liquid over the oat mixture and mix thoroughly to coat all the ingredients.
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Spread the mixture onto a large rimmed baking sheet in an even layer. Bake for about 1 hour, stirring and redistributing the granola three or four times during baking so it dries evenly.
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After an hour it will be golden and partly dry; it may still feel slightly tacky but will crisp as it cools.
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Remove from the oven and stir in ½ cup dried cranberries or raisins. (You can add them in the last five minutes, but adding them after baking keeps them plump and prevents bitterness.)
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Let the granola cool completely, breaking up any large clumps so it dries uniformly.
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Store in airtight jars or containers at room temperature, in the refrigerator, or in the freezer for longer storage.
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Serve with fresh fruit, yogurt, milk or a drizzle of maple syrup.
Notes
Drying the oats correctly. Coating the oats with the warm oil-maple mixture and baking low and slow is what creates a crunchy, caramelized granola.
Slow baking. Allow sufficient time in the oven so the granola dries fully; otherwise it will be chewy and won’t store well.
Baking pan. Use wide rimmed sheet pans so the granola spreads thin and dries before darkening too much. Overcrowded pans slow drying and reduce crunch.
Oats. Traditional or rolled oats are best for structure and crunch. Instant oats are not recommended.
Gluten free. Choose certified gluten-free oats if you need a gluten-free granola.