Healthy Homemade Granola Recipe

I put together a Build Your Own Granola guide using my Make Your Own Granola approach, pairing pantry staples with unexpected mix-ins to spark curiosity about what you might create next.

I never thought granola could be this customizable until I started messing with old fashioned rolled oats and a stash of mixed nuts. This Healthy Homemade Granola feels like a tiny experiment every time, you can tweak texture without wrecking it, and sometimes I end up with weirdly perfect clusters that make me proud.

It’s part pantry hack part playground, and if you like the idea of building breakfasts the way you want, this Make Your Own Granola guide will nudge your curiosity. I won’t lie, I still overdo the nuts now and then, but thats half the fun.

Ingredients

• Rolled oats: high in fiber and slow carbs, keep you full, good for heart.
• Mixed nuts: protein packed, healthy fats, crunchy, and helps keep hunger away.
• Seeds: tiny but mighty, full of minerals, omega fats and extra fiber.
• Maple syrup: natural sweetness that browns, adds flavor, but sugars remain.
• Nut butter: makes big clumps, adds creaminess, protein and healthy fats.
• Dried fruit: chewy sweet bursts, vitamins and fiber, though sugars are concentrated.
• Dark chocolate: optional hit of bitterness, antioxidants and tiny chocolatey joy.
• Shredded coconut: subtle tropical flavor, healthy fats, chew and texture.
• Cinnamon and vanilla: warm depth and aroma, make granola taste homier.

Ingredient Quantities

• 3 cups old fashioned rolled oats (not quick oats, they get chewier)
• 1 cup mixed nuts, chopped (almonds, pecans or walnuts, use what you like)
• 1/2 cup mixed seeds (pumpkin seeds, sunflower seeds or hemp hearts)
• 1/2 cup unsweetened shredded coconut (optional)
• 1/2 cup pure maple syrup or honey, it’s sweeter with syrup
• 1/4 cup neutral oil (coconut oil, avocado oil or mild olive oil)
• 1/4 cup brown sugar or coconut sugar (optional for richer sweetness)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 2 tablespoons chia seeds or ground flaxseed (optional for fiber)
• 1/2 cup natural nut butter like almond or peanut (optional for bigger clumps)
• 1 cup dried fruit (raisins, cranberries, chopped apricots or dates, optional)
• 1/4 cup dark chocolate chips or cacao nibs (optional finishing touch)
• Zest of 1 orange or 1 teaspoon orange extract (optional)

How to Make this

1. Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper.

2. In a big bowl toss together 3 cups old fashioned rolled oats (not quick oats, they get chewier), 1 cup chopped mixed nuts (almonds, pecans or walnuts), 1/2 cup mixed seeds (pumpkin, sunflower or hemp hearts), 1/2 cup unsweetened shredded coconut if using, 1 teaspoon ground cinnamon and 1/2 teaspoon fine sea salt.

3. In a small saucepan over low heat or in a microwave safe bowl warm 1/2 cup pure maple syrup or honey, 1/4 cup neutral oil (coconut, avocado or mild olive oil), and 1/4 cup brown sugar or coconut sugar if you want richer sweetness; stir in 1 teaspoon vanilla extract and the zest of 1 orange or 1 teaspoon orange extract if using. If you want bigger clumps add 1/2 cup natural nut butter (almond or peanut) and stir until smooth. Add 2 tablespoons chia seeds or ground flaxseed now if using so they hydrate a bit.

4. If the wet mix is too thick, splash a tablespoon of warm water, then pour the wet mixture over the dry ingredients and mix thoroughly until everything’s evenly coated, scraping the bottom so no dry oats are left.

5. Spread the granola in an even layer on the prepared sheet. For large clusters press the mixture firmly into the pan with the back of a spatula or the bottom of a measuring cup, for looser granola leave it more airy.

6. Bake 20 to 25 minutes until golden and fragrant. For even toasting stir gently at about 10 and 18 minutes, or if you want big chunks dont stir and just watch the edges so they dont burn. Rotate the pan halfway through for consistent color.

7. Remove from oven and let the granola cool completely on the sheet — it will crisp and form clusters as it cools, which is why patience matters.

8. Once cooled, stir in 1 cup dried fruit (raisins, cranberries, chopped apricots or dates) and 1/4 cup dark chocolate chips or cacao nibs and any extra nuts or seeds you like.

9. Store the granola in an airtight container at room temperature for up to 2 weeks or freeze portions for longer. Reheat briefly to refresh if it softens.

Equipment Needed

1. Oven (set to 325°F) and a large rimmed baking sheet lined with parchment paper
2. Large mixing bowl for tossing the oats, nuts and seeds
3. Small saucepan or microwave-safe bowl to warm the maple syrup, oil and nut butter
4. Measuring cups and spoons (esp 1 cup, 1/2 cup, tablespoons)
5. Rubber spatula and a sturdy wooden spoon for scraping and stirring
6. Microplane or fine grater for orange zest
7. Bench scraper or the bottom of a measuring cup to press for big clusters
8. Airtight container or jar for storing the cooled granola, dont forget to seal it tight

FAQ

Healthy Homemade Granola Recipe Substitutions and Variations

• Rolled oats: try gluten free rolled oats, quinoa flakes or puffed brown rice for a lighter crunch, though the texture will change
• Mixed nuts: swap for extra seeds like pumpkin, sunflower or hemp hearts, or use toasted soy nuts or chopped pretzels for salty crunch
• Pure maple syrup or honey: replace with agave nectar, date syrup or brown rice syrup, or mashed ripe banana for a milder less sticky sweet
• Neutral oil: use melted coconut oil, melted butter or unsweetened applesauce for lower fat but expect a chewier granola

Pro Tips

1) For giant clusters press the granola down hard into the pan before baking and do not break it up while it cools. Let it sit on the sheet until totally cool, then put the whole thing in the fridge for 10 to 20 minutes before handling. It’ll firm up way more this way, trust me.

2) Toast your nuts and seeds alone for a few minutes first to deepen the flavor. Pulse some nuts in a food processor if you want controlled chunk sizes. Toasting gives a nutty boost that plain oats alone can’t match.

3) If the edges brown too fast, turn the oven down about 10 degrees and bake a little longer. Ovens vary a lot so watch it near the end, it goes from perfect to burnt real fast.

4) Always add dried fruit and chocolate after the granola is fully cool, otherwise the fruit will sweat and the chocolate will melt into a mess. Store in an airtight container at room temp or freeze portions for longer life, and re-crisp in a low oven for 5 to 7 minutes if it softens.