Homemade granola recipe with pecans and almonds gets made on a nearly weekly basis at our house! You won’t believe how easy it is to make granola at home. Make it today and enjoy it all week! Try all the fun variations in the recipe and you’ll never be bored!
I’ve been looking for a good granola recipe that I could tweak and add to. This recipe has become my go-to and I usually just wing it – sometimes adding sunflower seeds, sometimes coconut, whatever I have in the house.
Since making this granola, I’ve created other versions including almond mocha granola, almond vanilla bean granola, apple crisp granola, cinnamon flax granola, and Biscoff granola. And of course, this easy granola recipe with pecans and cranberries!
Such an Easy Homemade Granola Recipe!
You really won’t believe how easy it is to make this homemade granola recipe. A few minutes of prep, and then it’s mostly hands-off time in the oven. It’s crunchy yet a little chewy, flavorful and full of warm cinnamon. It’s great and perfect on top of a yogurt parfait. I bet it’s even great on ice cream.
Not that I know.
Okay, I definitely know. (PS: With chocolate chips. Just saying.)
How do you make homemade granola?
It’s so easy, I promise! Here are the basic steps:
- Combine dry ingredients in a large bowl.
- Add wet ingredients and stir to coat all the dry ingredients.
- Spread in an even layer on a baking sheet (don’t crowd the pan!) and bake until golden brown!
- Cool and store. That’s all there is to it!
Fun Variations on this Homemade Granola Recipe:
- Add chocolate chips, it’s always a good idea.
- Try walnuts instead of the almonds or pecans.
- Swap out one of the nuts for sunflower seeds, they’re so good in granola!
- Double the coconut, because you can.
- If you don’t have wheat germ, use more ground flax.
- If you don’t have ground flax, use more wheat germ….
- If you don’t have honey or want to make this vegan, try using maple syrup!
- Add some fun spices! I love nutmeg, cloves, cardamom.
- Add dried fruit after the granola cools for a great chewy texture addition.
Tip: If you like your granola in big clumps or clusters, use your spatula to press all the granola down onto the pan and let cool completely without touching it. If you like smaller pieces, stir a few times while it cools.
- 3 cups oats (old fashioned, rolled, or extra thick – I like extra thick rolled oats)
- 1/2 cup raw almonds, chopped
- 1/2 cup raw pecans, chopped
- 1/2 cup shredded unsweetened coconut
- 1/4 teaspoon salt
- 2 tablespoons packed dark brown sugar
- 2 tablespoons toasted wheat germ
- 1 tablespoon ground flaxseed
- 6 tablespoons honey
- 3 tablespoons canola oil
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- Preheat oven to 300°F. Spray a large baking sheet with nonstick cooking spray or line with parchment or Silpat.
- In a large bowl, stir together oats, almonds, pecans, coconut, salt, brown sugar, wheat germ and ground flax.
- In a separate small microwavable bowl or glass measuring cup, stir together honey, canola oil, cinnamon and vanilla. Heat in microwave for 45 seconds on 50% power. Stir well.
- Pour wet ingredients over dry ingredients and stir until everything is well coated.
- Spread granola in an even layer over the baking sheet. Bake for 15 minutes, stir, and then bake for 15-20 minutes longer until golden brown.
- Let cool completely, stirring occasionally to break up chunks. Store in airtight container.
- Serving size: 1/3 cup.
- This recipe is so flexible, see suggestions listed in the post.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He eats way more of this than I do. It’s his go-to for quick and easy breakfasts.
Changes I would make: None but I often get very heavy handed with the cinnamon. (A tablespoon or more!)
Difficulty: So easy.