If you have never made your own granola before, this is one of the easiest granola recipes you'll find on these internet streets! It is so simple, that even kids can help whip it up.
My whole family loves granola, but they go through it so fast! Sometimes it's easier and more economical to make my own. If you purchase everything at a warehouse club, you can save some coins on this versatile breakfast treat.
Granola is the perfect crunchy snack to take to work and sprinkle on top of yogurt or simply eat as a breakfast cereal with a splash of your favorite type of milk.
The basic recipe is made with a few pantry staples, but you'll find lots of ideas in this post to make different variations of easy homemade granola.
You're only 6 simple ingredients away from easy breakfasts that can be eaten on the go.
- rolled oats- sometimes labeled as old-fashioned oats
- brown sugar
See recipe card for quantities.
Mix all of the ingredients in a large bowl. Spread the mixture on a baking sheet lined with parchment paper or a silicone mat.
Bake the granola until it is golden brown, stirring halfway to make sure the edges don't burn.
Let the granola cool on the sheet pan before adding it to mason jars or airtight containers for storage.
I find homemade granola is cheaper to make yourself, especially when you buy the oats in bulk. I love the way Brandy shares how to make granola for less here.
The more dried fruit you add to your granola, the more expensive it will be. If you have an international market, you can get dried fruits like kiwi or mango to use in your granola for less than you would pay at regular grocery stores.
You can also find freeze-dried fruits at the dollar store. You don't get much in the bag, but the flavor is super concentrated so it would add a lot of flavor to the final product.
Yes, you can freeze homemade granola. Just put the granola in a freezer bag and label it. If you leave the nuts out of the granola and you intend on eating it right away, you shouldn't have to freeze it. If you make a double batch of this recipe, then freeze half for longer-term storage.
Homemade granola lasts about a week if you use an airtight container to store it. In the freezer, it will last for at least a month.
- Walnuts - instead of walnuts, use sunflower seeds, pecans, or pumpkin seeds.
- Rolled oats- quick oats will work in this recipe, but the texture will be finer.
- Cinnamon - warm spices like nutmeg, ginger, or pumpkin spice would be a perfect addition to this recipe.
- Vegan - the butter can be replaced with coconut oil or olive oil to make this vegan
- Brown sugar - coconut sugar can be substituted if you have it in your pantry. Pure maple syrup can be used to make an easy maple cinnamon granola.
I love using this delicious granola by adding it to Greek yogurt. If you want a new favorite breakfast, add the granola to a smoothie bowl. You can also eat
- Cinnamon raisin granola - add raisins after the granola is removed from the oven.
- Cinnamon maple granola - add maple sugar or natural maple syrup before baking.
- Apple cinnamon granola- add freeze-dried apples after the granola has been baked and cooled.
- Deluxe granola - add banana chips, coconut flakes, mini chocolate chips and chia seeds after the granola cools. Grab your favorite yogurt, I like Greek, and top it with some almond butter, and fresh berries. This is sure to be your new favorite granola.
For this easy granola recipe, you need a large cookie sheet to bake the granola on. I like to line my baking sheets with a silicone mat so clean up is easier after the sugars caramelize. You can purchase a baking mat from my online shop here.
📖Printable Recipe Card
- 2 cups rolled oats
- ½ cup brown sugar packed
- ⅓ cup melted butter
- ½ cup walnuts chopped
- ¼ teaspoon cinnamon
- ⅛ teaspoon kosher salt
- Preheat oven to 350℉.
- In a medium bowl, combine all of the ingredients and mix until crumbly.2 cups rolled oats, ½ cup brown sugar, ⅓ cup melted butter, ½ cup walnuts, ¼ teaspoon cinnamon, ⅛ teaspoon kosher salt
- Spread mixture in a 12x18 jelly roll pan or half sheet pan.
- Bake 25 minutes or until lightly browned, stirring halfway through.
- Cool for at least 15 minutes, then use the topping on ice cream, yogurt or fresh fruit. Store leftover granola in an airtight container.