Crunchy homemade granola is made with a few ingredients from your pantry! This recipe requires only 10 minutes of prep time and the granola can be stored for weeks.
Homemade granola is really easy to make. It’s also much lower cost to make it yourself than to buy it at the store. Combine a few pantry ingredients together, bake and enjoy. We break the granola into large clusters and add them to a yogurt parfait, acai bowl or even coconut oatmeal. Enjoy it for an afternoon snack or store it for later.
How to make crunchy homemade granola
Grab all of your ingredients for this recipe. Also grab a food processor or blender, a large bowl, a baking sheet and a medium saucepan.
- Pulse 1/2 cup of almonds in the food processor or blender. Process until they are finely ground, but do not pulse for too long. You want them to still be dry with a flour texture. Avoid processing too long or they will start to release their oils.
- Combine the ground almonds, oats, whole wheat flour, salt and remaining slivered almonds. Pour the coconut oil over the mixture and stir.
- Next, in the medium saucepan combine the maple syrup and brown sugar. Remove from the heat and stir in the vanilla.
- Pour the sugar mixture over the coats. Stir to coat and break up any clumps.
- Press the granola mixture in a baking pan and bake.
Once the homemade granola is done baking, you can break the granola into small cluster pieces. Keep them in large pieces or break them into smaller pieces, depending on your preferred size. We love eating the large clusters as a crunchy snack. We break the granola down into smaller clusters to add as toppings for oatmeal or yogurt.
Granola lasts a long time when stored in an airtight container. Make a large batch of granola and store it in an airtight container for up to two months.
You can substitute with all maple syrup instead of using any brown sugar for this recipe. The brown sugar helps add to the crunchy texture but the overall taste and flavor is the same.
You can also cut back on the amount of sweetener slightly, by using only 1/4 cup of brown sugar.
Dried fruit and add ins
Feel free to adapt this recipe by adding your favorite type of dried fruit. We love adding raisins or dried cranberries. Chocolate chips and seeds are also a great addition to homemade granola. However, keep in mind that any changes to the recipe alter the nutritional information. The texture may also not be as crunchy.
Making granola at home is easy and delicious. It’s a lower cost, effective recipe for when you don’t want to buy it at the store. Try this recipe and let us know what you think!
Crunchy Homemade Granola
- 1 1/4 cup slivered almonds, divided
- 3 cups old-fashioned rolled oats
- 1/4 cup whole wheat flour
- 1/2 teaspoon salt
- 1/3 cup melted coconut oil, or vegetable oil
- 1/2 cup light brown sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- Preheat oven to 300 degrees F. Line a 9 x 13 baking pan with parchment paper. Set aside.
- Pulse 1/2 cup slivered almonds in a food processor until finely ground. You should have a flour like texture. Do not pulse for too long because you will release the oils. You want it to be dry.
- In a large bowl, combine ground almonds, oats, whole wheat flour, salt and the remaining slivered almonds. Pour coconut oil evenly over the mixture and stir. Set aside.
- Combine maple syrup and brown sugar in a medium saucepan over medium heat. Stir until the sugar dissolves. Remove from the heat and stir in vanilla extract. Pour sugar mixture over the oat mixture and stir until the wet ingredients evenly coat the dry. Break up any lumps. At this point, the mixture will be very sticky.
- Press granola mixture into prepared baking pan, flattening the top to make it even. Bake for 40 minutes, rotating the pan every 10 minutes. Remove from heat and let sit for 5 minutes. Cut into squares and then break into smaller cluster pieces - the granola may still be hot so be careful. Place the granola clusters back into the baking pan and bake for an additional 10 minutes at 300 degrees F.
- Remove from the oven and let clusters cool completely. Once cool, store in an airtight container.
- Store this recipe in a sealed container for up to a month.
- Do not substitute another type of oats, old fashioned oats are the best type for this recipe.
- You can substitute maple syrup instead of using any brown sugar in this recipe.
- You can add up to 1/4 cup of your favorite dried fruit. We love adding cranberries or raisins. However, the texture may not be as crunchy.
What drives the high carb count? I want to make it for my diabetic husband. We can’t buy it in the store…because of that! I am going to use his sugar free syrup! He eats the other ingredients in things I make and it doesn’t affect his sugar ( I.e. baked oatmeal). What is a serving size?
The rolled oats are the highest in carbs, followed by the light brown sugar and maple syrup. Each cup of oats contains about 55g per carbs. There are also carbs in the almonds and flour. Each serving of granola is approximately 2/3 cup. I hope you are able to adapt it to fit your needs. You can use an online nutrition calculator and plugin all of the ingredients to see how it affects the nutritional info. Enjoy!
Thanks for this recipe! It hits my craving for crunchy! Great with my yogurt too! I gave bags of this to ea of my family members for Xmas one year & everyone raves about it & requested the recipe.
I do have a question, if I want to add dried fruit, at what point would I do that. I want it baked into the chunks, not loose, but if I do that, they get a little burnt… but no matter, I still eat it all!
Thanks for your feedback! I’m glad you love it. If you are adding dried fruit, just add it after baking the granola.