in the kitchen · recipes

Homemade Granola Recipe

Sara {Go Gingham}

Homemade granolaMy goal in the kitchen is tasty and healthy cooking.  Who doesn’t want their food to taste good and be good for them?  This homemade granola recipe is easy to make and tasty to eat.  Not only is it good tasting, it costs much less than store bought granola.  Read on for pictures and visual tips.  For your shopping pleasure, I’ve included my sources.

This recipe costs about $1.93/pound to make at home. Barenaked and Tracy’s granola are $7.99/pound, with very similar ingredients. This recipe makes about 3 1/2 pounds.

Homemade Granola Recipe
Recipe Type: Breakfast
Cuisine: American
Author: Sara Tetreault
Prep time:
Cook time:
Total time:
Serves: 10 cups
This recipe is so tasty and easy. You may never purchase granola again!
Ingredients
  • 6 cups old-fashioned oats
  • 2 cups unsalted sunflower seeds
  • 1 cup wheat germ (Bob’s Red Mill)
  • 1 cup flax seeds, ground (Bob’s Red Mill)
  • 1 cup almond meal or chopped/slivered almonds
  • 3/4 cup canola oil
  • 3/4 cup sweetness mixture (your choice – honey, molasses, brown rice syrup, maple syrup – combination)
  • 1 teaspoon vanilla
  • 4 cups dried cranberries or other dried fruit (optional)
Instructions
  1. Set oven temperature to 275 degrees.
  2. In large bowl combine oats, sunflower seeds, wheat germ, flax seeds, and almond meal.
  3. Stir until well mixed. (I use my hands to do this. It’s easier.)
  4. In another bowl, add oil and sweeteners. (Add the oil first. It keeps the honey from sticking to the bowl.)
  5. Pour oil and sweetness mixture over oat mixture and stir it up.
  6. Coat 2 baking trays (jelly roll size, 11in x 17in) with non-stick spray.
  7. Divide granola mixture evenly on baking trays.
  8. Bake 75 minutes, stirring every 25 minutes.
  9. Remove from oven and let cool.
  10. Once cooled, pour granola back in bowl and add dried fruit and stir.
  11. Place in glass jars or other air tight containers.
  12. chopped
Notes
Don’t wash the empty bowl after the granola goes into the baking pans. You’ll use this bowl again at the end and you’ll thank me for saving you this step!

You may never purchase granola again.

Homemade granola dry ingredientsNext up, the wet ingredients.

Homemade granola recipe, sweetness mixture

Then, pouring the wet ingredients over the dry.

Homemade granola recipe - dry and wet ingredientsStir them together and then place in baking sheets.

Homemade granola on baking trays

Don’t wash the empty bowl, yet! You’ll use this bowl again at the end and you’ll thank me for saving you this step.

Homemade granola recipe empty bowl

After granola cools, place it back in the empty bowl. Next, add dried cranberries – or other dried fruit to the freshly baked granola and stir.

Homemade granola with dried fruit in bowl

Now you can place the granola in glass or other air tight containers. Store in pantry or freezer until ready to enjoy.

Homemade granola ready to be enjoyed

This recipe makes a lot but if frozen, it keeps for two months. Well, ours never lasts that long!

Homemade granola stored in glass containers

Notice how I’m re-using my glass jars? Pickle and peanut butter glass jars are great to re-use for your granola.

Do you reuse your glass jars? Ever made granola before?

Go Gingham related links:

Breakfast smoothies – easy and ready to go in the morning with a little prep!
Egg, ham and cheese sandwiches – skip the fast food spot and make these
Tasty egg-in-the-basket breakfast – and egg tradition from my husband
Make ahead breakfast strata – the best dish for a brunch

Published by Sara {Go Gingham}

Sara, creator of Go Gingham, writes about real food, green living, and a healthy lifestyle - on fewer resources - {Stylishly Frugal Living}. She loves gingham - but tries to keep that in check.

8 thoughts on “Homemade Granola Recipe”

  1. This is now on my shop for list – it looks so good! An in addition to being frugal, it is also very fresh – and so many of those expensive granolas are stale by the time I buy them… this is a GREAT idea! Thank you!

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  3. I made a batch of this yummy granola last week for little holiday gifts; it is so festive in the jars and everyone has raved about the taste! I am planning to make another batch today and was thinking of adding more of the “sweetness” because I like my granola “clumpy.” However, I am rethinking that now that my 17 year old said that he really liked the granola because it was nice and sweet!

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  4. Our “organic” granola from the natural section of Fred Meyer contains a sweetener that, according to Weston, is as bad as high fructose corn syrup. Guess what I’m going to tackle on Sunday? Homemade granola a la gogingham. I will send pics.

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  5. Made it! Well I changed a couple of things. I confess I’m not a big measurererer of food in recipes, so I couldn’t tell you how much of oats, nuts and sweetener I threw in the mix, it seemed about the same proportion as yours. I didn’t have any canola oil or vanilla, instead I used peanut butter and molasses and honey and I may have overdid the flax seeds. With that said, it was a hit! So tasty. The slow baking gives it a nice crunch and making it at home means I saved money and I know exactly what is in it. No agave syrup here.

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    1. Great job, Mary! I love the peanut butter addition. Did it clump up at all? That’s what everyone is looking for around here…

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