This homemade granola recipe uses just a few pantry ingredients and bakes up in your oven in 40 minutes or less.
How to Make Easy Homemade Granola Recipe
When you get a craving for homemade granola but don’t know where to start, here’s a little secret: it’s easier than you think. With just a few ingredients from your pantry and less than 40 minutes from start to finish, you will find that the only difficult part is keeping your family from eating all of the granola before you get some.
Now many granola recipes use apple sauce but I prefer to use peach and apricot preserves. I find that the granola will still has a similar consistency of apple sauce but with even more fruity flavor.
I also like to add my favorite: chocolate-covered raisins, along with whole walnuts and dried dates. I know that this seems over the top but the results are delicious.
So what does my family think about my homemade granola? They love it. So much so, that it’s usually gone the same day!
First, preheat your oven to 300 degrees F. Prepare a 9 x 13 cookie sheet or pan lined with one layer of parchment paper or Silpat Baking Mat.
You’ll need just a handful of ingredients.
As you add each ingredient be sure to stir well.
Then, with a spatula or sturdy spoon, transfer the granola onto the parchment-lined pan, spreading it out in a single layer. If the granola seems to be overly sticky, you can spray your spatula or spoon with non-stick spray.
Place the pan in the oven and bake for about 40 minutes. You’ll want to flip your granola every 10 minutes or so during this time. That way, it will help to dry it more evenly.
The granola will still be sticky when you remove it from the oven. But don’t eat it just yet. It’s best if you allow the granola to cool completely for approximately 15 minutes at which time you can break up any large chunks.
Finally, store the granola in a sealed storage container or plastic bag.
Cooking Tip: When measuring “sticky” ingredients, like honey, spray your measuring cup with a non-stick spray before filling. This will allow the ingredient to be released from the sides of the measuring cup, thus giving you a perfect measurement.
Ways to Use Your Homemade Granola
Homemade Granola is definitely a finger-loving snack, but it can also be used:
- as a topping for ice cream and yogurt
- as a “crumb” on muffins, sweet breads and cobblers
- as part of a “crunchy-munchy” snack with drizzled chocolate and whole nut pieces
- as a crust for fruit or cream-filled pies
How to Store Homemade Granola
Granola is notorious for drying out and getting hard if left out or improperly uncovered. Don’t let this happen to you. For best results be sure to store the granola in a tight-covered storage container.
Nifty Gift Idea: Use a small glass jar that has a latch seal, tie with a simple ribbon, add a note and you will have the perfect gift for a guest, ailing friend or neighbor.
I like to use a latched jar like the one below. It’s by far my favorite type of jar to put Homemade Granola in. Not only does it reseal easily but it also looks great on my countertop.
You’ll find that yours too won’t have a long shelf-life because it’s so delicious! So now that you know how easy it is to make granola, what are you waiting for?
For more delicious snack and dessert ideas, be sure to check out my Pinterest Board: Dessert Recipes from Wisconsin Homemaker and these family favorites:
- Easy Fried Apples
- Double Chocolate Quick Bread
- Door County Cherry Cobbler
- Old Fashioned Fruit Cocktail Cake
- Fruity Ricotta Smoothie
- 2 1/2 cups quick oats
- 1 cup walnuts
- 2 cups dried fruit apricots, cherries, raisins, cranberries
- 1 cup chocolate covered raisins
- 1 tsp salt
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 cup peach and apricot preserves
- 1/4 cup maple syrup
- 1 tbsp vegetable oil
- 1/4 cup honey
- parchment paper
- Preheat your oven to 300 degrees Prepare a 9 x 13 cookie sheet or pan lined with one layer of parchment paper.
- In a large bowl add the ingredients as they are listed above.
- As you add each ingredient, stir well.
- Finally, when you add the honey make sure that all of the ingredients are fully coated.
- Then, with a spatula or sturdy spoon, transfer the granola onto the parchment-lined pan, spreading it out in a single layer. If the granola seems to be overly sticky, you can spray your spatula or spoon with non-stick spray.
- Place the pan in the oven.
- Every 10 minutes or so, flip the granola as best as you can. This will help “dry” the granola.
- After about 40 minutes take the pan out of the oven and check the granola for doneness. The granola will be sticky but it should look golden brown. If it still looks “wet” then put it in the oven no more than 10 minutes.
- Remove from oven and place pan on a rack to cool for five (5) minutes.
- Next, carefully grab a hold of the parchment paper and transfer the granola to a rack to cool. If you do not have a rack, you can place it on another cookie sheet to cool.
- Once cooled about 15 minutes, break up any large chunks.
- When your granola is completely cooled (approximately one (1) houyou can place it in a sealed storage container or plastic bag.