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Consider this page your home for all things healthy granola recipes! Are you looking for an everyday jar of classic homemade granola, a chocolatey cluster situation, a cozy fall-inspired blend, or the kind of clumpy granola you eat straight from the tray? Whatever it is, you’re in the right place.
Every granola recipe is gluten-free optional, many are dairy-free, vegan, refined sugar-free, or even nut-free! Most are made with rolled oats, but you’ll even find a grain free granola or two.
From rich tahini, packed with nuts and seeds, or fruit-filled, chocolate, warm spices, or protein-rich ingredients, there is a recipe for any occasion. My favourite part about homemade granola is that you choose what goes in, what stays out, and exactly how you want it to taste!
Think of this as your complete guide to homemade granola recipes: how to get those glorious clusters, which oats work best, what oils create the best crunch, how to store granola properly, and how to avoid common granola making mistakes.
Have the most fun!
Love Teri-Ann
If you are new here, welcome! These are the granola recipes to start with, as they’re the ones so many come back to again and again, and for good reason! They’re filled with texture, flavour, easy to love, and deeply satisfying in that homemade-granola-straight-from-the-jar kind of way.
Why do I swear by stoneware for my granolas? Well, stoneware retains heat uniformly, ensuring even baking. No more half-toasted, half-raw granolas! Additionally, there’s no need for parchment paper. In fact, going without is actually better for achieving that desired crunch.Â
Discover My Favorite Stoneware Collection
Olive oil is not just a base ingredient; it’s the essence that binds the granola and gives it a rich, robust flavor. The one I vouch for is an exquisite Tunisian variant. It’s budget-friendly without compromising on taste or quality. Truly, a golden elixir for your granola mix!
Experience the Finest Tunisian Olive Oil
The backbone of any granola is undoubtedly the oats. Not all oats are created equal. After sampling countless brands, I’ve settled on a favorite that stands out in flavor and quality. Nature’s Path Organic Oats lends a texture and richness that is unparalleled.
Find the Best Oats for Your Granola Here
The right butter can be the difference between good granola and out-of-this-world granola. With a plethora of choices in the market, it can get overwhelming. But fret not! My top pick, offers a range of butters that add that creamy, nutty flavour, transforming your granola into a gourmet experience.
Explore the Nutty Goodness of My Preferred Butters
In the world of granolas, it’s these little choices that make a world of difference. Quality ingredients and the right tools are the secret ingredients to a batch that’s just right.Â
Granola is one of the easiest ways to add crunch, flavour, and texture to simple meals. Spoon it over yogurt with berries, layer it into chia pudding, sprinkle it over smoothie bowls, or serve it with milk for a quick breakfast.
It is also beautiful over overnight oats, baked oats, pancakes, waffles, or warm stewed fruit!
For a more dessert situation, you can use granola in so many recipes, like these grain free granola cookies, high protein ice cream with granola, these superfood granola balls, or as a mix-in for date bark!
Yes, every granola recipe on this page is gluten-free. If you’re making granola for someone with celiac disease or a strong gluten sensitivity, use certified gluten-free oats and check that all add-ins are gluten-free as well.
To make clumpy granola, follow my method. Don’t skip on the binding ingredients. Make sure you press the granola firmly onto the baking sheet before baking, and ALWAYS avoid stirring during the baking process. The hardest but most important tip is to let it cool completely before breaking it apart. The cooling time is what helps the clusters set and become crisp.
I always go with old-fashioned rolled oats because they are the best oats for granola. They hold their shape, toast well, and create the classic chewy-crisp texture. Quick oats are usually too fine, while steel-cut oats are too hard for most traditional granola recipes.
In my opinion, most things are healthy in moderation!
Homemade granola is one of those things that can be completely controlled by the maker. Choosing ingredients that support and nourish you from the inside, such as high-quality oils, homemade nut butters, natural sweeteners, and protein-rich add-ins, are all things you can do to ensure your granola is healthy.Â
Yes, granola can be vegan, and many of my granola recipes are vegan. Look for recipes made without butter or honey, and always go with dairy free chocolate for the chocolatey granolas.Â
Most of these homemade granola recipes are refined sugar-free. I like to use ingredients like maple syrup, medjool dates, dried fruits, and bananas to sweeten these recipes. Avoiding blood sugar spikes is the name of my game!
If your granola is crunchy, there are a few reasons this could have happened.
Just like a lack of clumps, this is also something that commonly happens but can be avoided.
Temperature control and timing really matter. It’s okay to open the oven door to check on your granola; this can be the move that ensures you don’t have any burning.
Granola can burn if the oven temperature is too high, if the pan is too close to the top or bottom heating element, or if the sweetener caramelizes too quickly. Baking granola low and slow helps it toast evenly without burning.
I always find this question a little funny because granola NEVER lasts very long in my house, and I live alone!! I’ve never had a granola spoil in my life, and it’s because it actually lasts pretty long when stored right.
Store your granola in an airtight container in a cool, dry place. Let it cool completely before storing to preserve the crunch. I promise you’ve got anywhere between 4-8 weeks of solid crunch and fresh granola.Â
For nut-free granola is a quick and easy swap to replace a few ingredients, or follow one of my granola recipes that is specifically nut free.
You can swap nuts for coconut flakes, buckwheat groats, hemp hearts, sunflower seeds, pumpkin seeds, or sesame seeds. If you want that nutty flavour without the nuts, you can use tahini, which is especially lovely because it still has a nutty flavour.
Typically, granola is baked with oil, sweetener, nuts, seeds, and spices until crisp and golden.
Most often, museli is raw or lightly toasted and does not have the same crunchy, clustered texture. If you want big golden clusters, granola is the way to go!
Yes! Granola is one of my favourite ways to prepare breakfast meal prep recipes because it stores well, travels easily, and can be used in so many ways. Make one batch at the beginning of the week and use it for yogurt bowls, smoothies, chia pudding, oatmeal, or quick snacks!
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