Easy Granola Recipe

4.86 from 7 votes

Once you try this easy granola recipe with pecans and cranberries, you won't be buying granola from the store again. Homemade granola is easy to make, more economical, and tastes so much better than store-bought!

Prep Time10

Cook Time35

Total Time45

Course: Breakfast and Brunch

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Author: Rachel Gurk

Ingredients

3 cups rolled oats
½ cup raw shelled sunflower seeds
½ cup chopped raw walnuts (see note)
½ cup chopped raw pecans
½ cup sliced raw almonds
1 cup flaked unsweetened coconut
2 tablespoons ground flaxseed, optional
2 tablespoons wheat germ, optional
1 tablespoon ground cinnamon (amount can be adjusted to your preference)
¼ teaspoon salt
3 tablespoons canola or coconut oil
3 tablespoons honey
3 tablespoons brown sugar
1 tablespoon pure vanilla extract
1 cup dried cranberries

Instructions

Preheat oven to 300°F. Spray a sheet pan (rimmed baking sheet) with nonstick cooking spray.
In a large mixing bowl, combine oats, sunflower seeds, walnuts, pecans, almonds, coconut, flaxseed, wheat germ, ground cinnamon and salt. Stir to combine.
3 cups rolled oats, ½ cup raw shelled sunflower seeds, ½ cup chopped raw walnuts, ½ cup chopped raw pecans, ½ cup sliced raw almonds, 1 cup flaked unsweetened coconut, 2 tablespoons ground flaxseed, optional, 2 tablespoons wheat germ, optional, 1 tablespoon ground cinnamon, ¼ teaspoon salt
In a 2 cup microwave-safe measuring cup (or small bowl), mix oil, honey, brown sugar, and vanilla. Heat in microwave for 45 seconds on 50% power. Stir to combine. If using coconut oil, continue to heat in 30 second increments until coconut oil is completely melted. Pour over dry ingredients and stir until everything is coated. Spread into an even layer on prepared baking sheet.
3 tablespoons canola or coconut oil, 3 tablespoons honey, 3 tablespoons brown sugar, 1 tablespoon pure vanilla extract
Place in preheated oven and bake for 15 minutes. Remove from oven, stir, and continue to bake for 15 to 20 minutes or until golden brown and completely dry.
Completely cool the granola. If you like big chunks, immediately after removing the granola from the oven, press it down with a spatula and let it cool completely on the pan. If you prefer not to have large chunks, stir 3 to 4 times as granola cools. Once the granola is completely cool, stir in the dried cranberries.
1 cup dried cranberries

Notes

Nuts & seeds: You can use any combination of nuts and seeds; you don't have to use all four (sunflower seeds, walnuts, pecans, almonds). It's best if the nuts and seeds are raw, not roasted. If you prefer a nut-free granola, simply use more oats. Just don't exceed 6 cups of dry ingredients.
Baking tip: Don't underbake the granola. It should look pretty dry and crisp, not wet and sticky.
Storage: Once the granola is completely cooled, store it in an airtight container or large jar at room temperature. Granola will keep for up to 4 weeks, or it can be frozen for up to 3 months. Makes about 6 cups

Nutrition

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