This healthy Homemade Granola has a warm, rich, and oh-so satisfying flavor! It’s full of oats, an array of nuts, and coconut flakes. This granola tastes a million times better than store bought granola! Plus, it’s healthier!

If I had to choose cold cereal vs granola for breakfast I’d always choose granola. ESPECIALLY if it’s homemade granola! Or, if I had oatmeal protein balls… those are an easy breakfast too!

This granola recipe has molasses in it which I love! It’s not an overpowering flavor at all…. I see you rolling your eyes as I say the word, “Molasses.” Don’t worry.

What the molasses and brown sugar does is amp up the flavor and add a depth of sweetness.

It’s heavenly.

Just like my oatmeal chocolate chip cookies. They have a *hint* of molasses; just enough to deepen the homemade goodness flavor.

Lets cover some basic granola facts, shall we?

What is granola?

Granola is a breakfast cereal that consists of rolled oats, nuts, brown sugar and/or honey, and dried fruit.

Homemade granola in a ceramic cereal bowl on a wooden cutting board.

Is Granola good for you?

Yes granola is good for you. It is high in nutrients thanks to the oats which offer great fiber and iron.

If you’re plugged… this healthy homemade granola will clear you right up!

This homemade granola recipe has nuts in it which serve as a great source of protein and unsaturated fats. AKA this granola will keep you full!

However, granola can be high in calories due to the oil and sugars used to sweetened the granola.

A cereal bowl full of homemade granola with milk sitting a top a white linen napkin.

 

Watch a short video to see how I go about making homemade granola, or continue reading. Either will do.

How to make granola

Grab a VERY large bowl! When I make this granola recipe I divide the ingredients between two large bowls because it makes stirring everything together much easier.

Combine the oats, shredded coconut, wheat germ, sunflower seeds, sesame seeds, and sliced almonds in a large bowl. Stir to incorporate.

In a medium size saucepan over low heat add some brown sugar, water, vegetable oil, honey, molasses, salt, cinnamon, and vanilla. Cook this mixture long enough to melt the brown sugar.

Keep the heat on low/medium-low. Don’t let the mixture boil.

Pour the molasses and sugar liquid overtop the oats and nut mixture.

Contents of homemade granola in a glass bowl with the flavoring being poured overtop.

Mix until the oats and nut mixture has been evenly coated by the sugary liquid.

Once you’ve done that, spread the granola on several baking sheets.

I bake the granola in 2-3 batches. You want the granola to be in a thin even layer along each baking sheet.

Bake for 20 minutes, stirring halfway through.

For a crunchier granola continue baking for 10-15 minutes.

 

Glass bowl full of homemade granola prior to cooking.

I prefer my homemade granola to be on the softer side rather than super crunchy.

When you pull the granola out of the oven, you’ll want it to cool before placing it in a storage container or zip top bag.

Note as the granola cools to room temperature, the granola will crisp up.

What I mean is this, as you pull the granola out of the oven it might appear softer than what you’d like. Once it cools, you’ll have a better indicator of what texture and level of crunchiness you’re getting.

A few more tips you must know about making granola…

Homemade Granola

To safely bake this homemade granola, the key is to not turn the temperature too hot. It’s best to bake it between 300°F and 350°F. If you turn the heat too high you risk burning parts of the mix.

I know this because I did just that. I tried to crank the oven temperature up to speed up the baking process… doesn’t go over well.

Keep an eye on the mixture and bake it longer if you want a dry and crisp granola.

Stir from time to time to ensure even browning.

Pro Tip: It’s best to stir the granola OUTSIDE of the oven. When you stir the granola inside the oven you run the risk of pieces falling off the sides.  Those fallen pieces land on the bottom of your oven resulting in burned food that will smoke. Once again, I know this from experience.

Homemade granola spread on a baking sheet.

 

How long does homemade granola keep for?

You can keep homemade granola in an airtight container, in a cool, dry space for 2 months… if it lasts that long!

Is homemade granola gluten free?

Yes. Just make sure you purchase and use certified gluten free old fashioned oats.

Can this granola be frozen?

Yes! Freeze in an airtight container or a freezer bag. For best quality freeze for 3 months.

My aunt gifted my college-bound sister a large bag of frozen homemade granola before she moved out. Best gift ever! My sister was rooming with me and I ate over half the bag. ?

Moral of the story, homemade granola is a great gift! Holiday gift ideas anyone?!?

Two cereal bowls full of homemade granola sitting a top a white linen napkin.

 


Craving more of my dry humor and tasty food? Be sure to check out these delicious breakfast recipes:

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Two cereal bowls full of homemade granola sitting a top a white linen napkin.
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5 from 3 votes

Homemade Granola

This healthy Homemade Granola has a warm and rich flavor! It’s full of oats, an array of nuts, and coconut flakes. This granola tastes a million times better than store bought granola! Plus, it’s healthier!
prep time 10 mins
cook time 25 mins
total time 35 mins
servings: 30 + servings
calories: 400kcal
author: Salt & Baker

INGREDIENTS

  • 10 cups Old Fashioned Oats
  • 3 cups sweetened shredded coconut
  • 1 cup wheat germ
  • 2 cups raw sunflower seeds
  • 1 cup sesame seeds
  • 3 1/2 cups sliced almonds (or any nut of your choice, you could use walnuts, pecans)
  • 1 1/2 cups brown sugar
  • 1 1/2 cups water
  • 1 1/2 cups vegetable oil
  • 1/2 cup honey
  • 1/2 cup molasses
  • 1 1/2 tsp salt
  • 2 1/2 tsp cinnamon
  • 3 tsp vanilla

INSTRUCTIONS

  • Preheat the oven to 325 degrees Fahrenheit. 
  • Combine the oats, coconut, wheat germ, sunflower seeds, sesame seeds, and sliced almonds in a large bowl. Stir to incorporate. 
  • In a medium size saucepan over low heat add brown sugar, water, vegetable oil, honey, molasses, salt, cinnamon, and vanilla. Stir. Cook long enough for the sugar to appear melted. I kept mine on low heat for 4 minutes or so, then bumped it up to medium low heat, and cooked it for 3 minutes or so. You don't want the mixture to boil!
  • Remove the saucepan from the stove and pour the sauce over the dry ingredients. Mix everything so that all of the dry ingredients are coated evenly.
  • Spread granola onto 2 very large baking sheets (with sides). You may need to use 3 baking sheets. You don't want the granola to be layered on too thick. Place in the oven for 20 minutes. Stir halfway through baking time. I prefer my granola on the softer side. If you like a crunchy granola, continue baking for an additional 10-15 minutes. Remove from the oven. Cool completely. Store in an airtight container. 

Video

RECIPE NOTES

Tips:
  • Don't overcrowd the baking sheet. Use multiple baking sheets to ensure an even layer so that the granola can brown and bake evenly. 
  • Stir the granola OUTSIDE of the oven. When you stir it inside your oven, you run the risk of granola pieces falling over the edge and then sticking to the bottom of your oven... resulting in a smoky and terrible mess. 
Calories: 400kcal | Carbohydrates: 50g | Protein: 10g | Fat: 19g | Saturated Fat: 5g | Sodium: 149mg | Potassium: 431mg | Fiber: 6g | Sugar: 24g | Vitamin A: 0.1% | Vitamin C: 0.3% | Calcium: 12.9% | Iron: 20.1%
Course: Breakfast
Cuisine: American
Did you make this recipe?Leave a comment or share a photo on Instagram and tag @saltandbaker and hashtag it #saltandbaker.

This post was first published in September 2017. It has been updated to add new pictures and better granola making tips.

 

 

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