About the Recipe
I’ve always had a soft spot for cereal and granola—maybe it’s the Swiss in me, but there’s just something comforting about oats, nuts, and fruit coming together in one crunchy, chewy, slightly sweet bite. For years, I grabbed store-bought granola without a second thought... until a friend made me a homemade batch in my twenties, and everything changed.
Once you try making your own, there’s really no going back. It’s quick, endlessly customizable, and packed with flavor you just don’t get from a box. Want more nuts? Less sweet? Extra seeds? You’re in control—and that’s the beauty of it.
This recipe is simple, nourishing, and perfect with plain yogurt and fresh fruit (though I’ve also snacked on it by the handful). Whether you’re team berry, banana, or a dried fruit lover, this granola plays well with whatever you’ve got on hand. Hope you love it as much as I do.
Simple ingredients, big flavor: This granola is made with pantry staples and totally customizable depending on what you have on hand.
Naturally sweetened: Honey brings just the right amount of sweetness and helps everything get that perfect golden crunch.
Crispy + chewy: You’ll get clusters, crunch, and just a touch of chewiness from the honey—basically granola perfection.
Endlessly versatile: Perfect with yogurt, sprinkled over smoothie bowls, or eaten by the handful (no judgment).
Make it your own: Swap in different nuts, seeds, or even dried fruit to match your taste or mood.
What You'll Love
Can I use maple syrup instead of honey?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.
Do I need to use all the seeds listed?Not at all—just use what you have. The mix of seeds adds great texture and nutrition, but it’s very flexible. You can even just use one or two types.
Can I add dried fruit?Absolutely! Just wait until the granola is baked and cooled before stirring it in—this keeps the fruit from burning or turning too chewy.
How should I store homemade granola?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.
Can I make it oil-free?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.
Frequently asked Questions
Ingredients
200g rolled oats (2 cups)
120g chopped nuts (1 cup) – almonds, hazelnuts, cashews, pecans, etc.
70g mixed super seeds (1/2 cup) – chia, flax, sunflower, pumpkin, hemp seeds, quinoa, etc.
170g honey (1/2 cup)
60g vegetable oil (1/4 cup)
Preparation
Preheat the Oven: Set your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Combine the Dry Ingredients: In a large bowl, combine oats, chopped nuts and super seeds. Mix well.
I always just use the nuts I have on hand. My favorites are almonds, hazelnuts and cashews. Something I love about this recipe is that it is so flexible. Feel free to play around with the quantities of your dry ingredients. You can add in more of what you like.
Add the wet ingredients: With a wooden spoon, mix in the oil and honey. Stir until well combined and until your ingredients start sticking together.
Again, you can play around with the quantity of oil and honey. I sometimes use more or less depending on my mood. If you like a drier less sweet granola use less of each. The quantities put are simply there as guides.
Spread it out: Transfer the mixture to your prepared baking sheet and spread it into an even layer.
Bake to Golden Perfection: Bake for 30 minutes or until golden, stirring halfway.
Cool and Break into Clusters: Remove from the oven and let the granola cool completely. Once cooled you can break it into chunks (you decide the size).
Store and Enjoy: Keep your granola in an airtight jar. It stays fresh for at least a week (though it rarely lasts that long!). Enjoy with yogurt and fruit or straight from the jar.
