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Looking for the perfect make-ahead snack? This homemade granola is deeply nutty, lightly sweet, and endlessly customizable. It’s so economical and easy to make, you’ll never buy the store-bought kind again.
Why Make Your Own Granola?
- You control what goes in- Most store-bought granolas are loaded with added sugars and ingredients I’d rather skip. Making it yourself means you decide exactly what goes in the jar.
- It’s economical- Even the healthiest brands are pricey, especially considering the amount you get for your money. You likely already have most of the ingredients in your pantry. Or, you can buy in bulk, so the savings add up.
- It’s customizable- Add your favorite nuts and dried fruits. Make it extra crunchy. Make it sweet or savory. It’s up to you.
Ways To Enjoy Granola
Some of my favorite ways to serve it are:
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- with milk and a handful of fresh berries on top
- sprinkled on top of yogurt
- in parfaits
- as a topping for ice cream
- straight out of the jar
- as a grab-and-go snack or to tide you over till the next meal
This recipe has been a family favorite for years. You can eat it right out of the oven, but my secret trick is to first let it sit out for an hour or so after baking until it’s totally cool, then break it up by hand into big crunchy chunks (personally I prefer my granola chunky). Every bite has a deep nutty taste with a touch of sweetness and just enough spice to make it addictive to adults and kids alike. I like to make a big batch and store it in glass jars so that we always have some in the pantry.
Make one big batch of this granola and you’ll have an easy, homemade snack in the pantry all week. If you give it a try, leave a comment and rating below!
Photography by Ivan Solis.
Super Healthy Granola
Ingredients
- 2 cups rolled oats
- 1 cup oat bran
- 1/2 cup wheat germ
- 1/2 cup flax seed meal
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1/2 cup raw almonds
- 1/2 cup raw walnut pieces
- 2 teaspoons ground cinnamon
- 1/3 cup maple syrup or honey
- 1 cup water
- 3 tablespoons canola, vegetable or coconut oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 250° F.
- Place all of the ingredients in a large bowl and stir well to combine.
- Spread onto one large (or 2 small) cookie sheets lined with parchment paper and bake for about 1 hour and 15 minutes or until golden brown. Allow to fully cool before stirring and transfer to a storage container.
Video
Notes
- with milk and a handful of fresh berries on top
- sprinkled on top of yogurt
- in parfaits
- as a topping for ice cream
- straight out of the jar
- as a grab-and-go snack or to tide you over till the next meal
Can you still make this granola with roasted nuts and seeds??
Thanks
Do you have calorie info for a serving? Thanks.
If I cut the honey in half to reduce sugar, would it still hold together well enough?
About 1 week!
Fantastic recipe. Thank you for sharing. How long will the granola last or stay fresh in the mason jars?
I am personally okay with almonds (which aren’t actually a nut) but am allergic to walnuts, I will be replacing the walnuts with cashews and or pistachios (both of which are also not nuts). If you can’t do that, you could add extra of the seeds to make up the difference. Or add something like quinoa.
Hi – This looks great. We are a nut free house. Do you have any replacement suggestions for the almonds and walnuts. Thanks so much.
Michaela, if you have some spare mason jars, I could definitely do this! They’d make great grab-and-go breakfasts!
I’m super lazy and don’t want to make this. Can you send me some?
That substitution should be fine!
I prefer wheat germ over oat bran, can I substitute?
This looks great – can’t wait to try it tonight!
You can leave it out if you prefer!
Looks yummy! Can I replace the oat bran with another cup of oats? Or just leave it out?
Hi,
How long will the granola last in the pantry?