This Homemade Granola is crunchy, nutty, sweet, and SO delicious. It is a filling, nutritious, and addicting way to start your morning – and it is even an amazing afternoon snack!
This granola recipe came to be when we moved a few years ago. It is similar to a recipe that I used to eat all the time at a coffee shop (Summit Coffee in Davidson, NC) if you know, you know.
It is so GOOD. When we moved away, I had to shift gears and make my own version. This granola is not exactly the same as Summit’s granola, but it is pretty close, and it is really tasty. (I think a touch more honey and brown sugar would make it even closer, but it honestly doesn’t need it.)
This granola has a lot of nuts and seeds, so it is really filling and served with some fresh berries – it is a really nutrient-dense breakfast or snack.
Table of Contents
🥘 Ingredients
- Old-Fashioned Oats – Do not use quick-cooking oats for granola – they will burn really easily.
- Pumpkin Seeds (Pepitas)
- Sunflower Seeds
- Sesame Seeds
- Whole Flax Seeds
- Pecans
- Honey – I like to use Nature Nate’s Honey, but you can use whatever honey you have on hand.
- Brown Sugar
- Cinnamon
- Allspice
- Kosher Salt
- Vanilla Extract
- Optional – Water, Egg White (Some people love to add an egg white to their granola – I don’t think it is necessary in this recipe but the option is there.)
- Optional – You can also add shredded coconut or dried fruit after the granola is cooked.
🍽 Equipment Needed
- A Cookie Sheet with Edges
- A Large Mixing Bowl
- Measuring Cups/Spoons
- A Medium Sized Saucepan
- A Rubber Spatula
- An Oven
🥣 How to Make It
Homemade granola is really easy to make, and it is so good – you will wonder why you never made it sooner!
Preheat the oven to 275°F. Yep, the temperature is really that low!
In a medium saucepan, combine brown sugar, honey, salt, cinnamon, and allspice. (Pictures 3 – 4) (And water if you are using it.)
Bring this mixture to a rolling boil over low heat, stirring as needed to prevent burning. (Picture 5)
While the mixture is coming to a boil, combine oats, pumpkin seeds, sesame seeds, flax seeds, pecans, and sunflower seeds in a large bowl. Toss to mix together. (Pictures 1 – 2)
Once the sugar mixture is bubbling, remove it from the heat, and immediately pour it over the oat mixture. Mix until the oats are fully coated. (Pictures 6 – 8)
Spread the oats out onto a baking sheet (preferably one with edges so oats don’t fall off the sides) then bake for 20 minutes at 275°F. (The thinner the granola is spread, the less likely you will be to have huge chunks.) (Picture 9)
After 20 minutes, stir the granola and spread it back out on the sheet. Place back in the oven for 15 more minutes, watching carefully for the last 5 minutes so nothing burns. (Picture 10)
Remove cooked granola from the oven and let it cool (it will be soft when it first comes out.) It will take about 10 – 15 minutes to cool completely and harden up. Again, the thinner you spread it, the smaller the chunks will be.
Once cooled, break up the granola into pieces and store it in an airtight container at room temperature. Serve with milk or yogurt and fresh fruit.
🙋♀️ Frequently Asked Questions
Yes! Homemade granola is much cheaper than store-bought granola and you can control the ingredients.
You can substitute any liquid sweetener for honey – agave, maple syrup, molasses, or even corn syrup. I prefer the flavor of honey myself, but maple syrup provides a unique flavor as well!
Homemade granola will last about two weeks in an air-tight container, but you can also freeze it to keep it for longer. I usually keep a container out for daily use and freeze another. When we finish the container that is on the counter, we pull the other one out of the freezer and we have another week of perfectly fresh granola for breakfast.
No – if you put homemade granola in the refrigerator, it will get soggy. Keep your homemade granola in an airtight container at room temperature or freeze it.
If you notice, this recipe cooks at a really low temperature and requires frequent stirring. This is because high temperatures can cause ingredients like nuts, oats, and seeds to burn before they have a chance to properly dry out and get crispy. In order to get crispy granola, you must cook it slowly at a low temperature, stir it to make sure that all the oats get exposed to heat evenly, and then let it cool. (All granola will be soft when it first comes out of the oven.)
Too much of anything can be bad for you and store-bought granola can be LOADED with sugar. This granola is pretty high in calories but is packed with nutrients from all of the added seeds and nuts. This recipe makes a lot of portions, so eat it in moderation and you will be just fine 🙂
🥫 Storage/Shelf Life/Reheating
Once cooled, the granola should be broken into chunks and stored at room temperature in an air-tight container. It will be good for about two weeks. (If it is too much to eat over the course of two weeks, you can also freeze some – just don’t keep it in the refrigerator or it will get soft.)
✏️ Helpful Tips
- Add any of your favorite nuts and seeds. This recipe is easy to customize.
- If you want to mix in dried fruit or coconut, you can mix it in after the granola comes out of the oven and is still warm. (Or add it when serving. I like to serve this granola with fresh berries.)
- Try not to burn the granola – I know the low temperature seems crazy, but the goal is to lightly toast the oats and let the sugar sink into everything – if it gets cooked too long or the oven gets too hot, the oats will burn and the burnt taste can be overpowering.
🥞 Other Tasty Breakfast Recipes
- Praline Crunch Cinnamon Knots
- Ham & Gruyere Frittata
- Drop Biscuits
- Paleo Sweet Potato Pancakes
- Spanish Tortilla
- Cranberry Orange Muffins
Breakfast Recipes
How to Bake Eggs in a Muffin Tin
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Biscuits and Sausage Gravy
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Southern Sour Cream Biscuits
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Cheesy Hash Brown Breakfast Casserole
Breakfast Recipes
Ham, Cheese, and Green Onion Scones
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
The Very Best Homemade Granola – Sweet, Crunchy, and Nutty
Equipment
- a baking sheet
Ingredients
- 3 cups old-fashioned oats
- 1 cup pecan halves
- ⅔ cup sunflower seeds
- 1 cup pumpkin seeds
- ½ cup white sesame seeds
- ½ cup whole flax seeds
- ½ cup honey
- ½ cup brown sugar
- 1 ½ teaspoons vanilla extract
- 1 teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon allspice
Optional
- ½ cup water
Instructions
- Preheat the oven to 275°F.
- In a medium saucepan, combine brown sugar, honey, vanilla extract, cinnamon, allspice, salt, and water if using it.½ cup honey, ½ cup brown sugar, 1 ½ teaspoons vanilla extract, 1 teaspoon kosher salt, 1 ½ teaspoons ground cinnamon, ½ teaspoon allspice
- Bring this mixture to a rolling boil over low heat, stirring as needed to prevent burning and until the brown sugar is mixed in. (Do not let this cool once it has started bubbling a little – the sugar will harden and be very hard to work with.)
- While the mixture is coming to a boil, combine oats, pumpkin seeds, sesame seeds, flax seeds, pecans, and sunflower seeds in a large bowl. Toss to mix together.3 cups old-fashioned oats, 1 cup pecan halves, ⅔ cup sunflower seeds, 1 cup pumpkin seeds, ½ cup white sesame seeds, ½ cup whole flax seeds
- Once the sugar mixture is bubbling, immediately pour this over the oat mixture and mix until it the oats are fully coated.
- Spread the oats out onto a baking sheet with edges, then bake for 20 minutes at 275°F.
- After 20 minutes, stir the granola and spread it back out on the sheet. Place back in the oven for 15 more minutes, watching carefully for the last 5 minutes to be sure that nothing burns.
- Remove granola from the oven and let it cool (it will be soft at first so don't worry!)
- Break up the granola into pieces and store it in an airtight container at room temperature.
Notes
- Add any of your favorite nuts and seeds. This recipe is easy to customize.
- If you want to mix in dried fruit or coconut, you can mix it in after the granola comes out of the oven and is still warm. (Or add it when serving. I like to serve this granola with fresh berries.)
- Try not to burn the granola – I know the low temperature seems crazy, but the goal is to lightly toast the oats and let the sugar sink into everything – if it gets cooked too long or the oven gets too hot, the oats will burn and the burnt taste can be overpowering.
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
