There’s something deeply satisfying about making your own granola. It’s not just about the flavor—which is richer, toastier, and far more complex than anything you can pull off a shelf. It’s also about the intention: knowing what goes into your food, supporting sustainable choices, and creating a pantry staple that nourishes both body and spirit.
I’ve been baking this granola for years. It started as an experiment, a response to my frustration with overly sweet, overpriced store-bought options packed in plastic. Over time, this recipe evolved into a family favorite, one that’s now woven into our morning routines. Friends ask for the recipe often, and I always smile because it’s deceptively simple.
At its core, this granola uses basic pantry ingredients: whole oats, seeds, nuts, and a gentle touch of sweetener. There’s room for variation—feel free to add dried fruit, coconut, or change the nuts based on what’s in season or what’s in your cupboard. But the secret lies in the balance of the base and the slow bake that coaxes out a deep, golden crunch.
Ingredients
4 cups rolled oats
1 cup chopped raw almonds
1 cup chopped walnuts or pecans
½ cup raw sunflower seeds
½ cup raw pumpkin seeds
½ teaspoon sea salt
½ cup local honey or pure maple syrup
â…“ cup extra virgin olive oil (or another mild oil)
1 teaspoon vanilla extract
Optional: 1 cup dried fruit (raisins, cranberries, apricots), ½ cup unsweetened shredded coconut
Directions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper. In a large mixing bowl, combine the oats, nuts, seeds, and salt. Stir until well distributed.
In a small saucepan over low heat, gently warm the honey (or maple syrup), olive oil, and vanilla extract. Stir occasionally until everything is blended, then pour this mixture over the dry ingredients. Using a wooden spoon or your hands, mix thoroughly until every oat and nut is lightly coated.
Spread the mixture evenly across the baking sheet and bake for 35–45 minutes, stirring every 15 minutes to ensure even browning. Watch closely near the end—granola can quickly go from golden to burnt.
Once it’s a deep golden color and smells wonderfully toasty, remove the pan from the oven and let it cool completely. This step is crucial: the granola will continue to crisp as it cools. If you’re adding dried fruit or coconut, stir it in once the granola is fully cooled.
Store in an airtight jar or container for up to two weeks, though I doubt it will last that long.
Why Make It Yourself?
One of the most rewarding aspects of this granola is knowing you’ve bypassed unnecessary packaging and artificial additives. Most store-bought granola comes in plastic and contains preservatives or excessive sweeteners. By making it yourself, you’re taking a small but impactful step toward a more conscious kitchen.
The olive oil not only adds healthy fats but gives a subtle depth of flavor that’s hard to replicate. Using honey or maple syrup as a natural sweetener keeps the taste clean and pure without becoming cloying.
This recipe is forgiving and encourages improvisation. Swap almonds for cashews, try chia seeds or flax, or drizzle a bit of molasses if you’re after a darker sweetness. The key is to stick to the proportions and keep a close eye during baking.
Final Thoughts
Whether sprinkled over yogurt, served with almond milk, or eaten by the handful during a busy morning, this granola delivers more than just sustenance. It embodies a slower, more thoughtful approach to cooking—something that’s become increasingly important in a world filled with fast fixes and throwaway meals.
Give it a try. Your kitchen will smell amazing, your breakfasts will get a serious upgrade, and you might just find yourself wondering why you ever bought granola in a box to begin with.
