Homemade Granola Recipe

stonesoupLast week I made homemade granola to gear up for back to school.

My husband loves to eat granola with milk in the morning, our son loves to snack on it and our daughter and I like to add it to our yogurt.

This is not a super crunchy granola.  It is a toasted granola. The recipe uses oats which are high in fiber and a great source of copper, iron, zinc,  selenium, magnesium, manganese and vitamin E.

We got tired of purchasing expensive granola at the store and decided to experiment with making our own. Which has saved us money over store-bought counterparts. Making your own granola will also help you to cut out partially hydrogenated soybean and/or peanut oils.

The granola stores well for two weeks in an airtight container in the cupboard.  We keep a jar out for use and freeze the remaining amount and take it out as we need it.  I couldn’t tell you exactly how long it would keep in the freezer because it doesn’t last more than a month in our home.

Homemade Granola Ingredients
1 Cup honey
7 Cups traditional or Steel Cut Oats
2 Cups whole almonds or any combination of nuts
Dried fruit
Can add sprinkle of cinnamon if desired

Homemade Granola Recipe

1.) Preheat oven 300 degree F

2.) Measure out all the dry ingredients except the dried fruit and place in a medium mixing bowl.

3.) Measure out 1 cup of honey in a microwave safe measuring cup. Heat the honey until it is runny.

4.) Pour the warm, runny honey over the dry ingredients. Stir the mixture together making sure the honey has covered all ingredients well.

5.) Place the mixture onto a baking sheet and place in oven.

6.) Stir the granola every 15 minutes. Check the granola at the one hour mark. The granola should be a toasted brown when it is done.  The only true taste test you can perform to be sure that you have some crunch is to let the batch completely cool. Taste some when it has cooled down to make sure it’s crunchy. Warm oats will not have a crunch. If they are not crunchy put them back in the oven and wait a little longer.

I have had batches that took as long as 45 minutes longer when it was humid out during the summer.  The time really depends on your weather.


1.) You can add just about anything to this granola.  Use the recipe as a base.  Sunflower Kernels , pumpkin seeds and Flax Seed have all made their way into our granola at some point.  Choose nuts you like.

2.) Add the dried fruit until after baking the granola.  More often than not I will just have a separate bowl of dried fruits in the cupboard that people can reach for to add what they like to their bowl.

Storing Homemade Granola

1.) In any airtight jar or ziptop bag. The mixture stays well for two weeks.

Freeze remaining granola and take out as needed.  Again, our batches are consumed within a month.  So, I know that the granola stays fresh that long.  When you are ready to use the granola, remove from the freezer and place on counter venting the granola to be sure moisture does not condensate in jar or bag.

Hope you enjoy the recipe as much as our family does.

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