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Side view of granola, berries and yogurt in a green bowl

Easy Homemade Granola

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  • Author: Joanie Simon
  • Prep Time: 10 min
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 min
  • Yield: 18 servings 1x
  • Category: snack
  • Method: baking
  • Cuisine: American
  • Diet: Diabetic


A toasty, easy homemade granola based on my grandma’s famous recipe with oats, nuts and seeds. It’s perfect on yogurt or as a quick snack.


  • 3.5 cup dry, uncooked rolled oats
  • 1 cup chopped unsalted raw nuts *any variety that you like
  • 1/3 cup unsalted raw pumpkin seeds
  • 1/4 cup hemp seeds
  • 1/4 cup shredded unsweetened coconut
  • 3/4 cup maple syrup 
  • 1/3 cup avocado oil
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • Optional: 1/2 cup dried fruit (I like 1/4 cup apricots and 1/4 cup oat rolled dates)


  1. Preheat the oven to 225F and line two large sheet trays (18” x 26”) with parchment paper
  2. In a large bowl combine the 3.5 cups rolled oats, 1 cup chopped nuts, 1/3 cup pumpkin seeds, 1/4 cup hemp seeds, and 1/4 cup shredded unsweetened coconut
  3. In a small bowl or measuring cup, combine 3/4 cup maple syrup, 1/3 cup avocado oil, 1 tsp vanilla extract, 1/2 tsp almond extract, 1/2 tsp salt, and 1 tsp cinnamon and mix to combine.
  4. Pour the wet ingredients into the dry ingredients and mix thoroughly until all the oats are covered and everything is fully combined.
  5. Divide the granola mixture onto the two prepared sheet pans and spread out into a thin layer. You want it nice and thin so that it toasts evenly and comes out crunchy in the end.
  6. Bake the granola at 225F for 2 hours until it becomes a nice golden color. It will still be soft to the touch, but never fear, it will get crunchy after you remove it from the oven.
  7. Remove the granola from the oven after 2 hours and let it sit on the countertop to cool for at least 20 minutes.  It’s while the granola cools that it becomes crunchy.
  8. Once the granola has fully cooled, break it up and then put it in an airtight container to store for up to a month.
  9. Optional: If you like dried fruit in your granola, you can add 1/2 cup of chopped dried fruit to the final granola. Do not add the fruit before the baking as it will get too dried out and hard to eat.


  • Nutrition Facts are calculated based on the recipe without dried fruit added
  • Do not use instant or steel-cut oats for this recipe
  • You can use any nuts you like. I used walnuts, pecans, and pistachios in the photos of this recipe.
  • If hemp seeds and pumpkin seeds aren’t your jam, feel free to swap them with any preferred seeds or other nuts.
  • If you want to further lower the sugar content of this recipe, replace the maple syrup with any preferred liquid sugar replacement such as Dolcedi or Lakanto monkfruit syrup
  • You can substitute avocado oil with your favorite neutral-flavored oil