The Granola I Used to Make Every Week
This is the granola recipe I used to make on repeat — simple, crunchy, and made with pantry staples I always had on hand. I originally shared it as my “create your own clumpy homemade granola” recipe (yes… a very long title 😅), but the idea has always been the same: an easy, reliable granola you can adapt to whatever you have.
It’s one of those recipes that doesn’t require much thinking. Mix everything together, bake until golden, and let it cool until perfectly crisp. I’ve made this version more times than I can count, and it’s still such a reliable go-to for breakfast or snacking.
These days, I often make a quicker version in the air fryer (which I’ll share soon), but this oven method is where it all started — and it still holds up.
Why You’ll Love This Recipe
- Simple, everyday ingredients
- Perfect for meal prep
- Naturally sweetened with honey
- Customisable with your favourite nuts and seeds
- Crispy, golden clusters every time
Ingredients
- 3 cups rolled oats
- 1½ cups mixed nuts (almonds, cashews & macadamia)
- ½ cup mixed seeds (pumpkin & sunflower)
- 1 tsp cinnamon
- ½ tsp salt
- ¼ cup honey
- ½ cup coconut oil, melted
Add after baking:
- ¼ cup dried cranberries
To serve (optional):
- Peanut butter
- Fresh fruit
How to Make Homemade Granola (Oven)
- Preheat oven to 180°C.
- In a large bowl, combine oats, nuts, seeds, cinnamon, and salt.
- Pour in the honey and melted coconut oil, and mix until everything is well coated.
- Spread the mixture evenly onto a baking tray.
- Bake for 20–25 minutes, stirring halfway through, until golden brown.
- Remove from the oven and let it cool completely — this is what helps it crisp up.
- Once cooled, stir in the dried cranberries.
Serve with peanut butter and fresh fruit.
Tips for the Best Granola
- Let it cool completely before storing for maximum crunch
- Don’t skip stirring halfway through baking
- Adjust sweetness to taste by adding more or less honey
- Store in an airtight container for up to one week
A Quick Note
This is the original version of my granola recipe — the one I made for years. I’ve recently started making a faster air fryer version, which I’ll be sharing soon if you’re looking for a quicker option.
FAQ
Can I make this vegan?
Yes, swap the honey for maple syrup.
Can I use different nuts or seeds?
Absolutely — this recipe is very flexible.
How do I keep granola crunchy?
Let it cool completely before storing and keep it in an airtight container.
If you try this recipe, I’d love it if you could leave a rating and comment below — it helps others find the recipe and supports my blog!
More Recipes You’ll Love
If you enjoyed this homemade granola, here are a few more easy breakfast ideas to try next:
Clumpy Homemade Granola Recipe
Ingredients
- 3 cups rolled oats
- 1½ cups mixed nuts almonds, cashews & macadamia, roughly chopped
- ½ cup mixed seeds pumpkin & sunflower
- 1 tsp cinnamon
- ½ tsp salt
- ¼ cup honey
- ½ cup coconut oil melted
- **Add after baking:**
- ¼ cup dried cranberries
**To serve (optional):**
- Peanut butter
- Fresh fruit
Instructions
- Preheat oven to 180°C.
- In a large bowl, combine oats, nuts, seeds, cinnamon, and salt.
- Add honey and melted coconut oil, mixing well until everything is evenly coated.
- Spread the mixture onto a baking tray in an even layer.
- Bake for 20–25 minutes, stirring halfway through, until golden brown.
- Remove from the oven and allow to cool completely to crisp up.
- Once cooled, stir in the dried cranberries.
- Serve with peanut butter and fresh fruit.
Notes
- Let the granola cool completely before storing — this helps it crisp up and form clusters.
- * Stir halfway through baking to prevent burning. * Swap honey for maple syrup to make it vegan.
- * Use any mix of nuts and seeds you prefer. * Store in an airtight container for up to 1 week.
