I perfected a Simple Make Ahead Breakfast granola using pantry staples like oats, honey, coconut and pecans, and I share my foolproof method plus favorite mix-in ideas to make it your own.
I have a bad habit of making big batches of my Homemade Granola because it disappears fast. It features old fashioned rolled oats and chopped pecans for crunch, giving it a Granola Honey Recipe vibe that’s sweet without being cloying.
It’s also a Simple Make Ahead Breakfast you can grab any time, and yeah people fight over the jar. I ruined a few pans learning what works so I know which shortcuts actually pay off, but theres still room to mess around with mix ins.
If you like crunchy, nutty surprises youll want to try this.
Ingredients
- Rolled oats high in fiber and slow carbs, keeps you full longer
- Chopped nuts add protein, healthy fats and crunch, good for heart
- Coconut gives texture, medium fats and subtle sweetness, kinda tropical
- Natural sweetener, quick carbs and flavor, use sparingly if watching sugar
- Oil binds clusters, adds calories and satiety, choose neutral or coconut
- Seeds boost protein, minerals and crunch, great for texture and nutrition
- Dried fruit brings chewiness and sweetness, adds fiber but more sugar
- Flax or chia seeds add omega 3s, fiber and little egg like binder
Ingredient Quantities
- 3 cups old fashioned rolled oats
- 1 cup chopped pecans or walnuts
- 1/2 cup unsweetened shredded coconut
- 1/4 cup packed light brown sugar (optional)
- 1/3 cup honey or pure maple syrup
- 1/4 cup neutral oil like vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup mixed seeds such as pumpkin or sunflower seeds (optional)
- 1/2 cup dried fruit such as raisins or dried cranberries (optional)
- 2 tablespoons flaxseed or chia seeds (optional)
How to Make this
1. Preheat oven to 325°F (160°C) and line a large baking sheet with parchment paper, rack in the middle.
2. In a big bowl combine 3 cups old fashioned rolled oats, 1 cup chopped pecans or walnuts, 1/2 cup unsweetened shredded coconut, 1/4 cup packed light brown sugar (optional), 1 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt, 1/2 cup mixed seeds such as pumpkin or sunflower seeds (optional) and 2 tablespoons flaxseed or chia seeds (optional). If you plan to use chia for that gel texture, you can add it after baking instead.
3. Warm the wet ingredients in a small saucepan or microwave: 1/3 cup honey or pure maple syrup plus 1/4 cup neutral oil like vegetable oil or melted coconut oil and 1 teaspoon vanilla extract. Heat just until runny, whisk so the brown sugar (if used) starts to dissolve.
4. Pour the warm honey-oil mixture over the dry mix and stir well until every oat and nut is coated. This step is key so it clumps later, dont skimp on mixing.
5. Spread the mixture in an even single layer on the prepared sheet. If you want chunkier clusters, press the granola down firmly with a spatula or the bottom of another baking sheet.
6. Bake 18 to 25 minutes, checking at 12 minutes and again halfway through. Stir once gently at about the halfway mark for loose granola; skip stirring if you want big clumps. Watch the coconut and nuts so they don’t burn, and if the edges brown too fast, lower oven to 300°F.
7. Remove from oven and let the granola cool completely on the pan without disturbing it if you want clusters, or give it a few gentle stirs for a looser texture. It crisps as it cools, so be patient.
8. Once cool, stir in 1/2 cup dried fruit such as raisins or dried cranberries (optional) and any extra seeds. Add chia seeds now if you skipped them before, and add chocolate chips only after cooling so they don’t melt.
9. Transfer to an airtight container and store at room temp up to 2 weeks, in the fridge for longer, or freeze for a couple months. Use with milk or yogurt, as a snack, or sprinkled over ice cream.
10. Quick hacks: toast the nuts a few minutes before mixing for extra flavor, use maple syrup to make it vegan, and press half the granola down and leave the rest loose for both clusters and crumbs in one batch.
Equipment Needed
1. Large rimmed baking sheet lined with parchment paper, put the oven rack in the middle for even browning
2. Large mixing bowl big enough to toss 3 cups oats and nuts without spilling
3. Small saucepan or microwave safe bowl to warm the honey or maple syrup and oil
4. Measuring cups and measuring spoons for the oats, nuts, liquids and spices
5. Silicone spatula or wooden spoon to stir well and spread the mixture evenly
6. Second baking sheet or flat pan to press the granola down if you want big clusters
7. Oven mitts or pot holders for handling hot pans
8. Cooling rack to let the pan cool faster and crisp up (optional, you can cool on the pan)
9. Airtight container or jar for storing the granola so it stays crunchy
FAQ
Homemade Granola Recipe Substitutions and Variations
- For honey or maple syrup
- Agave nectar, swap 1:1. Same liquid sweetness, neutral taste so it blends easy.
- Date syrup, swap 1:1. Thicker and richer, warm it a bit so it mixes better.
- Light brown sugar, about 1/4 cup packed plus 1 to 2 tablespoons warm water to dissolve, mixes with the oil for a less sticky but still sweet granola.
- For neutral oil like vegetable or melted coconut oil
- Melted butter, swap 1:1. Gives a toasty, richer flavor, but isnt dairy free.
- Applesauce, replace up to half the oil 1:1 to cut fat. If you replace all the oil the granola will be chewier and not as crispy.
- For chopped pecans or walnuts
- Chopped almonds or cashews, swap 1:1. Same crunch, toast them for extra flavor.
- Extra pumpkin or sunflower seeds, swap 1:1 for a nut free version that still has crunch.
- For old fashioned rolled oats
- Quick oats, swap 1:1. Granola will be finer and clump less, still works fine.
- Certified gluten free rolled oats, swap 1:1 if you need gluten free, same result.
- Dont use raw steel cut oats unless you precook them, they wont crisp up properly.
Pro Tips
Tip 1: Press for clusters and be patient. If you want big chunks, press the granola down very firmly with the back of a spatula or another baking sheet before baking and then do NOT stir it after it comes out of the oven. Let the pan cool completely, it crisps up as it cools so dont try to break it too soon or you’ll end up with crumbs.
Tip 2: Toast the nuts and coconut first for way more flavor. Toss them in the oven for 5 to 8 minutes at the same temp, or toast on the stovetop, but watch them closely because they go from perfect to burned fast. Toasting makes the whole batch taste deeper and less sweet.
Tip 3: Control sweetness and texture with the wet mix. Heat the honey or maple and oil just until runny so the sugar starts to dissolve, that helps everything stick and form clumps. Use maple syrup to make it vegan, reduce the oil a little for a crunchier finish, or add a splash more if you want softer clusters. If you plan on using chia for that jelly texture, add it after baking so it doesnt gum up the mix while it bakes.
Tip 4: Watch the bake and tweak for your oven. Check at about 12 minutes and again halfway through; if the edges brown too fast lower the temp by 20 to 25 degrees. Dark rimmed pans brown quicker so use a light colored sheet if you can. Add dried fruit and chocolate only after the granola is fully cool so they dont get soggy or melt.
Homemade Granola Recipe
I perfected a Simple Make Ahead Breakfast granola using pantry staples like oats, honey, coconut and pecans, and I share my foolproof method plus favorite mix-in ideas to make it your own.
12
servings
307
kcal
Equipment: 1. Large rimmed baking sheet lined with parchment paper, put the oven rack in the middle for even browning
2. Large mixing bowl big enough to toss 3 cups oats and nuts without spilling
3. Small saucepan or microwave safe bowl to warm the honey or maple syrup and oil
4. Measuring cups and measuring spoons for the oats, nuts, liquids and spices
5. Silicone spatula or wooden spoon to stir well and spread the mixture evenly
6. Second baking sheet or flat pan to press the granola down if you want big clusters
7. Oven mitts or pot holders for handling hot pans
8. Cooling rack to let the pan cool faster and crisp up (optional, you can cool on the pan)
9. Airtight container or jar for storing the granola so it stays crunchy
Ingredients
3 cups old fashioned rolled oats
1 cup chopped pecans or walnuts
1/2 cup unsweetened shredded coconut
1/4 cup packed light brown sugar (optional)
1/3 cup honey or pure maple syrup
1/4 cup neutral oil like vegetable oil or melted coconut oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup mixed seeds such as pumpkin or sunflower seeds (optional)
1/2 cup dried fruit such as raisins or dried cranberries (optional)
2 tablespoons flaxseed or chia seeds (optional)
Directions
- Preheat oven to 325°F (160°C) and line a large baking sheet with parchment paper, rack in the middle.
- In a big bowl combine 3 cups old fashioned rolled oats, 1 cup chopped pecans or walnuts, 1/2 cup unsweetened shredded coconut, 1/4 cup packed light brown sugar (optional), 1 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt, 1/2 cup mixed seeds such as pumpkin or sunflower seeds (optional) and 2 tablespoons flaxseed or chia seeds (optional). If you plan to use chia for that gel texture, you can add it after baking instead.
- Warm the wet ingredients in a small saucepan or microwave: 1/3 cup honey or pure maple syrup plus 1/4 cup neutral oil like vegetable oil or melted coconut oil and 1 teaspoon vanilla extract. Heat just until runny, whisk so the brown sugar (if used) starts to dissolve.
- Pour the warm honey-oil mixture over the dry mix and stir well until every oat and nut is coated. This step is key so it clumps later, dont skimp on mixing.
- Spread the mixture in an even single layer on the prepared sheet. If you want chunkier clusters, press the granola down firmly with a spatula or the bottom of another baking sheet.
- Bake 18 to 25 minutes, checking at 12 minutes and again halfway through. Stir once gently at about the halfway mark for loose granola; skip stirring if you want big clumps. Watch the coconut and nuts so they don't burn, and if the edges brown too fast, lower oven to 300°F.
- Remove from oven and let the granola cool completely on the pan without disturbing it if you want clusters, or give it a few gentle stirs for a looser texture. It crisps as it cools, so be patient.
- Once cool, stir in 1/2 cup dried fruit such as raisins or dried cranberries (optional) and any extra seeds. Add chia seeds now if you skipped them before, and add chocolate chips only after cooling so they don't melt.
- Transfer to an airtight container and store at room temp up to 2 weeks, in the fridge for longer, or freeze for a couple months. Use with milk or yogurt, as a snack, or sprinkled over ice cream.
- Quick hacks: toast the nuts a few minutes before mixing for extra flavor, use maple syrup to make it vegan, and press half the granola down and leave the rest loose for both clusters and crumbs in one batch.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 66g
- Total number of serves: 12
- Calories: 307kcal
- Fat: 16.8g
- Saturated Fat: 3.8g
- Trans Fat: 0g
- Polyunsaturated: 6.1g
- Monounsaturated: 5g
- Cholesterol: 0mg
- Sodium: 54mg
- Potassium: 241mg
- Carbohydrates: 34.8g
- Fiber: 4.4g
- Sugar: 17.3g
- Protein: 6.8g
- Vitamin A: 67IU
- Vitamin C: 0.3mg
- Calcium: 30mg
- Iron: 1.8mg
