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This homemade granola recipe is a great way to start the day. Packed with vitamins and minerals, it’s made with simple ingredients like rolled oats, buckwheat flour, and lightly sweetened with maple syrup and agave. Enjoy for breakfast or as a light snack with yogurt, milk, or even by the handful!
I finally made my own granola and I am in LOVE! A huge fan of tossing the stuff on and in just about everything, I’m always sad when I look at the nutritional information of the granola that’s sold in grocery stores. Why so much sugar?
This granola recipe is exceptionally good because it uses just the right amount of sweeteners to create a perfect balance of flavors without being too sweet. It’s also super easy to make, which makes it ideal for anyone with busy schedules who want to have breakfast ready in the morning or as a yummy afternoon snack!
Naturally sweetened with maple syrup and agave syrup (no processed sugars or corn syrup), it’s then slowly baked so there are no burnt little clusters of oats here.
It also makes the perfect base granola. Add your favorite nuts, seeds, or dried fruit – the sky’s the limit!
Ingredients
- Instant rolled oats (quick oats)
- Thick-cut rolled oats
- Buckwheat flour
- Coconut oil
- Maple syrup
- Agave syrup
- Water
- Sea salt
- Vanilla extract
How to Make the Best Granola
- Preheat your oven to 200 degrees F and line a large rimmed baking sheet or sheet pan with parchment paper.
- In a large bowl mix together the rolled oats, thick-cut oats, and buckwheat flour.
- In a smaller bowl whisk together the melted coconut oil, maple syrup, agave syrup, water, sea salt, and vanilla extract.
- Use your hands to mix the wet and dry ingredients until they are fully combined. If you like little granola clusters, use your fingers to squeeze little clumps together.
- Transfer to your lined baking sheet and spread evenly over the surface. Place in the oven and bake for approximately 4 hours, checking after the first couple hours to make sure it is baking evenly and not burning.
- After 4-5 hours, turn off the heat. Allow the granola to cool slowly inside the oven (time permitting – I do not always have time for this last step and the granola still tastes delicious).
- Once cool, transfer the granola to an air-tight canister or jar and store it at room temperature for up to 1-2 months.
Optional Additions
This homemade granola recipe is perfect as is, but feel free to make it your own by playing around with different flavors and combinations.
– Add any kind of nuts or seeds. Some of my favorites include pecans, sunflower seeds, cashews, pistachios, flax seeds, chia seeds, pepitas, pumpkin seeds, and almonds.
– Don’t forget about dried fruit. I feel like dried fruit is always overlooked. Try tossing in a half cup of chopped dried apricots, dried cherries, dried cranberries, or even raisins!
– Try stirring in cocoa powder or toss in a handful of chocolate chips for chocolatey granola that’s perfect with yogurt!
How to Serve Homemade Granola?
– Sprinkle your granola over Greek yogurt and serve with fresh fruit and honey (my personal favorite).
– Replace your usual sugary cereal with a cup of homemade granola. Serve with your favorite milk and a sliced banana.
– Make into yummy yogurt parfaits for the kiddos.
– Pour a little granola on top of your next acai bowl or smoothie bowl.
– Add to a bowl full of warm fried apples and vanilla ice cream.
Why Is This the Best Granola Ever?
– It’s packed with healthy ingredients like rolled oats and buckwheat flour which are packed with gut-loving fiber.
– The granola isn’t too sweet thanks to the perfect balance of flavors created by using just two sweeteners: maple syrup and agave syrup. Honey would be a fantastic alternative.
– Coconut oil gives it a really nice and mellow coconut flavor while also helping to make the granola crispy so it doesn’t get soggy from milk or yogurt.
– You can mix in your favorite nuts, seeds, or dried fruit to create a granola with just about any flavor!
Looking for more delicious granola recipes? Try these reader favorites:
- Autumn Granola Breakfast Cookies
- Crunchy Fall Spiced Granola Recipe
- Baked Oatmeal Cups with Yogurt (Dairy and Gluten-Free)
- Overnight Oats Recipe (How to Make Overnight Oats)
Have you tried making this Easy Homemade Granola Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Best Granola Recipe
Ingredients
- 4 cups instant rolled oats
- 1.25 cup thick cut rolled oats
- ½ cup buckwheat flour
- 6 tablespoon coconut oil, melted
- 4 tablespoon maple syrup
- 3 tablespoon agave syrup
- 3 tablespoon water
- ¾ teaspoon sea salt
- 1 teaspoon vanilla
Instructions
- Preheat oven to 200 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl mix together the oats and buckwheat flour. In a separate, smaller bowl, whisk together the melted coconut oil, maple syrup, agave syrup, water, sea salt, and vanilla extract. Whisk well until fully combined.
- Pour the wet ingredients into the bowl with the oats. Use your hands to mix the wet and dry ingredients until they are fully combined. If you like little granola clusters, use your fingers to squeeze little clumps together (note: due to the minimal sugar and fat added to this granola, the clusters will be small and crumbly)
- Transfer the granola to the lined baking sheet and spread it in an even layer over the surface. Place in the oven and bake for approximately 4 hours, checking after the first couple hours to make sure it is baking evenly and not burning (it shouldn't, but all ovens cook differently). At this low oven temperature, there is no need to stir.
- After approximately 4-5 hours, turn off the heat. Allow the granola to cool slowly inside the oven (time permitting - I do not always have time for this last step and the granola still tastes delicious).
- Carefully transfer the granola to an airtight container or jar and store it at room temperature for up to 1-2 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do o have to use thick cut rolled oats?
You don’t necessarily have to use thick cut rolled oats in this recipe; they are used to add a bit more texture and crunch to the granola. If you prefer, you can substitute them with more instant rolled oats or any other type of rolled oats you have on hand. The texture of your granola might be slightly less chunky but it will still be delicious. The important part is to maintain the overall proportion of dry to wet ingredients to ensure that your granola binds well and crisps up nicely in the oven.
Am I missing something? Your granola recipe gives nutritional information per serving but I can’t seem to find what constitutes a serving. Thank for any help.