What oil is best to use in homemade granola?

The best oil for homemade granola is a neutral oil with a mild flavor and a moderate to high smoke point. You want something that helps the oats toast evenly and create crisp clusters without overpowering the flavor. Good options include: Avocado oil – neutral, lightly buttery, and very stable at higher heat Light olive oil – mild and slightly fruity without being dominant Vegetable oil – budget-friendly, neutral, and reliable for even toasting Coconut oil (melted) – adds a subtle sweetness and helps create extra crunchy clusters If you want the cleanest oat-and-nut flavor, go with avocado oil, vegetable oil, or light olive oil. If you love a slightly richer, toasted note and extra crunch, coconut oil is a wonderful choice. Avoid strongly flavored oils (like robust extra-virgin olive oil) unless you specifically want that flavor to come through.

This Swiss-style homemade granola is crunchy, lightly sweet, and endlessly adaptable. Made with simple ingredients, it’s a nourishing staple that fits effortlessly into everyday breakfasts and snacks.

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A wooden spoon with clusters of golden homemade granola.

I’ve always had a soft spot for cereal and granola – and maybe it is the Swiss in me. In Switzerland, breakfast is all about nourishing simplicity: oats, grains, nuts, and fruit enjoyed slowly with milk or yogurt. That same mindset shows up across my kitchen, whether I’m making a batch of crunchy homemade granola or a cool bowl of Bircher muesli to start the day, or something creamy and soothing like my London Fog Chia Pudding.

For years, I reached for store-bought granola without much thought… until a friend made a homemade batch in my twenties and completely changed my view. Once you make it yourself, there’s really no going back. Homemade granola is quick, endlessly customizable, and packed with texture and flavor you just don’t get from a box.

Much like my everyday breakfast staples – from the gentle chew of Bircher muesli to the cozy warmth of a freshly baked Granola Scone – this recipe is about balance and rhythm in the kitchen. Want more nuts? Less sweet? Extra seeds? You’re in control, and that’s the beauty of it.

This granola is simple, nourishing, and perfect with plain yogurt and fresh fruit, but it’s just as good eaten by the handful. Whether you’re topping your morning muesli, layering it into chia pudding, or serving it alongside warm scones with coffee, it’s a homemade staple that earns its place in regular rotation.

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What you’ll love about this recipe

Naturally crunchy, lightly sweet, and deeply satisfying
Completely customizable to your taste
Simple pantry ingredients
Perfect for breakfast, snacking, or baking
Keeps well and makes mornings easier

Ingredients Explained

Rolled oats: The backbone of the granola. Use old-fashioned rolled oats for the best texture.

Mixed nuts: Almonds, hazelnuts, cashews, or pecans all work beautifully. Chop them roughly for varied crunch.

Seeds: Add nutrition and texture. Use what you have – sunflower, pumpkin, flax, chia, hemp, or quinoa flakes all fit well.

Honey: Adds gentle sweetness and helps the granola clump.

Oil: Keeps the granola crisp and evenly toasted. A neutral vegetable oil works well. I also like to use coconut oil.

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Step-by-Step Instructions

How to make Homemade Granola:

Homemade granola in the making: oats, seeds and nuts in a bowl.

Preheat the oven.
Set your oven to 300°F (150°C). This lower temperature helps the granola toast evenly without burning.

Mix the dry ingredients.
In a large bowl, combine the rolled oats, chopped nuts, and mixed seeds. Give everything a good stir so the ingredients are evenly distributed.

Oats, nuts, seeds, honey and oil, mixed together with a wooden spoon in a large clear mixing bowl.

Add the honey and oil.
Pour in the honey and oil and mix well using a wooden spoon. Keep stirring until everything is coated and the mixture starts to cling together.
Think of these amounts as a guide – granola is forgiving and meant to be adjusted.

Homemade granola spread on a baking sheet before baking.

Spread and bake.
Transfer the mixture to a parchment-lined baking sheet and spread it into an even layer. Bake for about 30 minutes, stirring halfway through, until golden and fragrant.

Cool completely.
Remove from the oven and let your homemade granola cool fully on the baking sheet. This is when it crisps up. Once cooled, you can have fun and break it into whatever-sized clusters you prefer.

Baked homemade granola being broken up into clusters.

Variations & Substitutions

More clusters: Press the granola gently into the pan before baking and stir less.
Less sweet: Reduce the honey slightly or add more oats.
Add dried fruit: Stir in dried fruit after baking so it stays chewy.
Spice it up: Cinnamon, cardamom, or vanilla pair beautifully with a Swiss-style base.
Vegan option: Replace honey with maple syrup.

Homemade Granola

5 from 1 vote

A simple Swiss-style homemade granola made with oats, nuts, seeds, honey, and oil. Crunchy, lightly sweet, and endlessly customizable – perfect for yogurt, fruit, or everyday snacking.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: Servings

Course: Breakfast, Brunch, Snack

Ingredients

2 cups rolled oats 200 g
1 cup mixed nuts chopped (120 g – almonds, hazelnuts, cashews, pecans, etc.)
½ cup mixed seeds 70 g – chia, flax, sunflower, pumpkin, hemp, quinoa flakes, etc.
½ cup honey 170 g
¼ cup coconut oil or neutral oil

Method

Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a large bowl, combine the rolled oats, chopped nuts, and mixed seeds.
Add the honey and oil and mix well with a wooden spoon until everything is evenly coated and starts to clump slightly.
Spread the mixture onto the prepared baking sheet in an even layer.
Bake for 30 minutes, stirring once halfway through, until golden and fragrant.
Remove from the oven and let cool completely on the baking sheet.
Once fully cooled, break the granola into clusters and store.

Notes

For larger clusters, press the granola gently into the pan before baking and avoid over-stirring.
Think of the quantities as a guide – granola is meant to be flexible.
Add dried fruit only after baking to keep it chewy.

Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.

Did you make this recipe?

I'd love to know how it turned out!

Serving Ideas

Serve your homemade granola with plain yogurt and fresh fruit
Sprinkle over Bircher muesli for added crunch
Layer homemade granola into London Fog chia pudding
Enjoy with warm milk or plant-based milk
Snack on it by the handful

Make it Perfect

Bake low and slow for even toasting.
Always let your homemade granola cool fully before breaking it up – that’s how you get crunch.
Taste and adjust sweetness before baking; after baking, it’s harder to fix.
Store once your homemade granola is fully cooled to prevent softness.

Storage & Make-Ahead

Make ahead: Homemade granola is perfect for meal prep and keeps well.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Freeze: Homemade granola can be frozen for up to 2 months; thaw at room temperature.

Frequently Asked Questions

The best oil for homemade granola is a neutral oil with a mild flavor and a moderate to high smoke point. You want something that helps the oats toast evenly and create crisp clusters without overpowering the flavor.

Good options include:

Avocado oil – neutral, lightly buttery, and very stable at higher heat
Light olive oil – mild and slightly fruity without being dominant
Vegetable oil – budget-friendly, neutral, and reliable for even toasting
Coconut oil (melted) – adds a subtle sweetness and helps create extra crunchy clusters

If you want the cleanest oat-and-nut flavor, go with avocado oil, vegetable oil, or light olive oil. If you love a slightly richer, toasted note and extra crunch, coconut oil is a wonderful choice.

Avoid strongly flavored oils (like robust extra-virgin olive oil) unless you specifically want that flavor to come through.

Yes! Maple syrup works beautifully. The flavor will be slightly different (a bit deeper and more caramel-like), and the texture may be a little less sticky, but still delicious.

Not at all – just use what you have. The mix of seeds adds great texture and nutrition, but homemade granola is very flexible. You can even just use one or two types.

Absolutely! Just wait until the granola is baked and cooled before stirring it in – this keeps the fruit from burning or turning too chewy.

Store it in an airtight container at room temperature. It should stay fresh for up to 2 weeks, though I bet it disappears long before that.

You can try swapping the oil for unsweetened applesauce or a little nut butter, but the texture will be softer and less crunchy. Still yummy, just a bit different.

Press the granola mixture firmly into the pan before baking and avoid stirring too often. Let it cool completely before breaking it apart.

Rolled oats are best for texture. Quick oats will work in a pinch but result in a finer, less chunky granola.

Watch the Video

Bircher Muesli (The Classic Swiss Way)

London Fog Chia Pudding

Close-up of rustic burli bread buns in a basket lined with a sage green cloth napkin.

Bürli Bread Recipe – Traditional Swiss Crusty Rolls with Overnight Fermentation

Close-up of homemade granola on a wooden spoon.

This is the kind of recipe that quietly becomes part of your routine – easy to make, flexible, and always satisfying. Whether you enjoy it with yogurt, fruit, or straight from the jar, it’s a homemade staple worth keeping on hand. If you make it, tag me @poetic_road – and if simple, Swiss-inspired breakfasts are your thing, sign up for my newsletter for more everyday recipes and kitchen staples.

Hungry for More Swiss Recipes?

Name: Homemade Granola
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups rolled oats (200 g); 1 cup mixed nuts (chopped (120 g – almonds, hazelnuts, cashews, pecans, etc.)); ½ cup mixed seeds (70 g – chia, flax, sunflower, pumpkin, hemp, quinoa flakes, etc.); ½ cup honey (170 g); ¼ cup coconut oil (or neutral oil)

If you’re curious about Swiss food beyond fondue and chocolate, you’re in the right place.

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