The Ultimate Everyday Granola Recipe

If we had a family cookbook, this granola recipe would be on the first page. (After the cute acknowledgements, of course. Thanks, Grandma!)

I’ve been making this recipe for years. In fact, I literally make it so often that it has its own special jar on the kitchen counter - aptly named The Granola Jar. (Something you might hear if you ever visit our home: "Babe, the Granola Jar is empty!" Cue sad face.)

There are thousands of granola recipes on the internet, and to perfect this one, I must’ve tried at least half of them. Some were too sweet (I wasn't looking for dessert). Some were too expensive (I love macadamia nuts, but at $25 a pound...). And some flat-out just didn't work (to that one granola recipe that involved pureed pumpkin: never again).

I wanted a recipe that I could feel good about eating and feeding my family on an everyday basis. Ideally, it would be filling, tasty, healthy, and not too sweet.

Those seem like fairly straightforward requests - or so I thought. I’m not kidding when I say I probably made 50+ batches of granola before I finalized this recipe, which is something of a love child between Pinch of Yum's recipe and Cookie and Kate's recipe.

Here's what makes this homemade granola a winner:

• It’s naturally sweetened
• It’s chock full of healthful ingredients like oats, nuts, seeds, and buckwheat groats
• It’s so easy to make - all you really do is mix and bake
• It’s extremely flexible and can take pretty much anything you throw at it - try swapping out nuts, sweeteners, oils, or spices to match what you have on hand

And, obviously, it’s delicious. It wouldn't have its own jar on the counter, otherwise. Eat it for breakfast or as a snack; either way, you can't go wrong.

As the cold weather sets in, put this granola in your weekly rotation. I promise it's worth it.

Homemade Granola FAQ

Does it taste better than store-bought granola?

One hundred times, yes. Once you try homemade granola, you'll never go back.

What's the best way to store it?

Store it at room temperature in a glass container with an air-tight lid. I use a really big Mason jar. It keeps for up to two weeks or so, although in our family it never lasts that long.

Can I swap...?

• Butter for oil? Sure.
• Honey for maple syrup? Definitely, just note that the mixture will be thicker.
• Different types of nuts and seeds? Yes - mix 'em up!

Really the only thing you don't want to do is reduce the amount of fat (oil) or sugar (maple syrup). Doing so will result in a less flavorful granola that won't clump together very well. Otherwise, this recipe is very adaptable.

The Ultimate Everyday Granola Recipe

Ingredients:

• 3 cups of rolled oats
• 1 cup pecans
• 1/2 cup pepitas
• 1/2 cup buckwheat groats
• 1/4 cup hemp seeds
• 1 teaspoon finely-grained sea salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon ginger
• 1/2 cup melted coconut oil
• 1/2 cup maple syrup
• 1 cup dried fruit, such as cranberries or raisins

Instructions:

1. Preheat the oven to 350F. Line a baking sheet with a silpat baking mat or parchment paper.
2. In a large mixing bowl, combine the rolled oats, pecans, pepitas, buckwheat groats, hemp seeds, sea salt, and spices.
3. Add the coconut oil and maple syrup to the oat mixture. Stir thoroughly - the dry and wet ingredients should be completely combined.
4. Spread the granola mixture onto your baking sheet and bake until golden, about 22 - 24 minutes, stirring at the halfway mark.
5. Let the granola cool completely before breaking it up - this helps make sure you get larger clumps of granola.
6. Add the dried fruit and store at room temperature for up to two weeks.

Do you have a favorite granola recipe? Share it below!