Homemade Crunchy Granola Recipe

Granola is a great way to kick off your morning, and is something that tastes great by the handful, or paired with yogurt or milk. This homemade crunchy granola contains wholesome and filling ingredients like rolled oats, almonds, and pecans. According to Healthline, granola is generally seen as a healthy choice, since it's filled with both protein and fiber.

Recipe developer Catherine Brookes of Blue Sky Eating came up with this fantastic recipe for homemade granola with a sweet "dressing" that adds some major flavor. "I find that homemade granola has a lot more crunch and flavor than store bought, and it's healthy too," Brookes shares. "Granola is so easy and fun to make at home, and I love how easy it is to customize with your favorite nuts and seeds." How can you go wrong with that? 

Keep reading to find out how to make this wholesome, homemade crunchy granola.

Gather the ingredients for this homemade crunchy granola

This recipe calls for several common granola ingredients, including rolled oats, almonds, pecans, pumpkin seeds, sunflower seeds, coconut oil, honey, cinnamon, and vanilla extract.

Once you have those things, you can make this homemade crunchy granola.

Chop the nuts and make the dressing

Preheat the oven to 300 F.

Roughly chop the almonds and pecans, and then set them to the side. "The almond and pecans can be chopped as small or large as you'd prefer. I tend to go for about 1/4-inch chunks," Brookes suggests.

To make the granola dressing, grab a large mixing bowl. Add the melted coconut oil, honey, cinnamon, and vanilla extract, and stir to combine. "The dressing is sweet with a hint of spice, coconut and vanilla ... The addition of vanilla extract adds an extra layer of flavor that is delicious alongside the honey and cinnamon," Brookes notes. 

Add the nuts and seeds to the dressing and bake

Now, incorporate the oats, pecans, almonds, and seeds into the bowl with the dressing, and toss to coat, making sure to distribute all the ingredients evenly. 

Line a baking sheet with parchment paper, and then spread the mixture on top in an even layer. When the oven is ready, put the granola in for about 35-40 minutes. Every 15 minutes, be sure to stir the granola to prevent it from burning.

After 35-40 minutes, remove the granola from the oven, and let it cool on the baking sheet. Once it's cooled completely, you can transfer it to an airtight container.

Serve and enjoy

There are plenty of ways to enjoy this delicious, homemade granola, and you can simply use it on whatever your heart desires. "It's great with Greek yogurt or milk and I love to add fresh berries or banana," Brookes suggests. 

And, you can stretch out the leftovers for quite some time –– perfect for meal prepping. "It should keep well in an airtight container for up to 1 month," she shares. 

Homemade Crunchy Granola Recipe
4.9 from 28 ratings
Once you have tried this homemade crunchy granola recipe, you'll never go back to buying store-bought options.
Prep Time
Cook Time
homemade crunchy granola in jar
Total time: 40 minutes
  • ½ cup almonds, chopped
  • ½ cup pecans, chopped
  • ½ cup coconut oil, melted
  • ⅔ cup honey
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 3 ½ cups rolled oats
  • ⅓ cup pumpkin seeds
  • ⅓ cup sunflower seeds
  1. Preheat the oven to 300 F.
  2. Roughly chop the pecans and almonds.
  3. Mix together the melted coconut oil, honey, cinnamon, and vanilla extract in a large mixing bowl. Add the oats, nuts, and seeds to the dressing, and stir well to coat.
  4. Spread the mixture in an even layer on a large lined baking sheet.
  5. Bake for 35-40 minutes, stirring every 15 minutes. Allow the granola to cool completely on the baking sheet before transferring to an airtight container.
Calories per Serving 476
Total Fat 29.0 g
Saturated Fat 13.5 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 51.4 g
Dietary Fiber 5.9 g
Total Sugars 24.6 g
Sodium 2.9 mg
Protein 9.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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