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Homemade Granola

Making granola is easy and can use up a range of pantry leftovers.

Fancy granola can be really expensive, but you may have all of the ingredients you need right in your pantry! Granola is also a great way to use up any last odds and ends from snacks and past baking efforts.

Simple Granola


  • 1/2 cup oil (coconut, canola, and olive work great, but use what you have) 
  • 1/2 cup sweetener (use what you have, but honey, maple syrup, and agave syrup are good options), or as desired
  • 1/2 tsp ground cinnamon or other spices (optional) 
  • 1/2 tsp salt
  • 3 cups rolled oats
  • roughly 1 1/2 cups of add-ins (nuts and seeds, dried fruits, chocolate chips, etc.)
  1. Preheat oven to 300ºF. Line a rimmed baking sheet with parchment paper if you have it, otherwise don't worry about lining the sheet.
  2. In a large bowl, whisk together the oil, sweetener, spices, and salt. These measurements are very forgiving, so there's no need to be exact. If you don't like a lot of sweetness in your granola, or you plan to add a lot of dried fruit and chocolate, add less of your sweetener. If you would like your granola to be more like a dessert topping, add more! Same goes for spices, though limit the total amount to about 1/2 teaspoon to not overwhelm the flavors.
  3. Add the oats, nuts and seeds to the oil mixture. Gently stir until all the dry ingredients are evenly coated. Save your dried fruit and chocolate or other chip add-ins for the end.
  4. Spread the oat and nut mixture on the baking sheet in an even, thin layer. You can use a spatula or spoon to smoosh down clumpy bits.
  5. Bake for 20 minutes, mixing and then evenly spreading it again about halfway through.
    Note: If your dried fruit (including banana chips, raisins, cranberries) are a little stale, you may want to consider mixing these in and putting the sheet back into the oven for a few more minutes to freshen them up.
  6. Granola is ready when the oats are a golden brown color. The mixture will still be quite soft, but it will harden as it dries. If you want a more clumpy granola, press the oats and nuts down with a spatula or spoon while they're still warm; it'll force the oats to stick together a bit more.
  7. Let the granola cool and dry on top of the stove or on a cooling rack where the pan can cool also from the bottom. 
  8. Once completely cool, use a spatula to loosen the granola from the baking sheet and break it up if needed.
  9. Store the granola in an air tight container or in reused jars to give away as gifts!


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