Easy Homemade Granola
Once you make homemade granola, it’s hard to go back to store-bought! 🤩 This one is perfectly crunchy, lightly sweet, and packed with oats, nuts, and coconut. The best part? Those irresistible golden clusters! 🥣✨
What You Need
✅ 4 1/2 cups old-fashioned rolled oats
✅ 1/2 cup raw sunflower seeds
✅ 1 cup unsweetened flaked coconut
✅ 1 cup sliced raw almonds
✅ 1/3 cup brown sesame seeds (or flax seeds)
For the Syrup
✅ 1/3 cup butter or coconut oil
✅ 1/3 cup light brown sugar
✅ 1/3 cup honey
✅ 1/4 tsp salt
✅ 1 1/2 tsp vanilla extract
✅ 3/4 tsp baking soda
Instructions
1️⃣ Preheat oven to 325°F and line a large baking sheet with parchment paper.
2️⃣ In a large bowl, mix oats, sunflower seeds, coconut, almonds, and sesame seeds.
3️⃣ In a saucepan over medium heat, melt butter and stir in brown sugar, honey, and salt. Bring to a boil, then remove from heat.
4️⃣ Stir in baking soda and vanilla.
5️⃣ Pour syrup over the oat mixture and stir until everything is well coated.
6️⃣ Spread onto the baking sheet in an even layer and bake 8 minutes.
7️⃣ Stir the granola, press it down gently, then bake 8–12 more minutes until golden.
8️⃣ Press the hot granola firmly into the pan and let it cool completely before breaking into clusters.
SAVE this recipe! ⭐ Find the full recipe at Tastes Better From Scratch (link in bio!).
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One of the best parts about making homemade granola is the control you have over the ingredients, allowing you to tweak flavors and textures to your liking. I love adding a mix of nuts and seeds such as raw almonds, sunflower seeds, and brown sesame or flax seeds, which not only enhance the crunch but also boost the nutritional value with healthy fats and protein. Using old-fashioned rolled oats as the base gives the granola that satisfying chewiness, while the flaked unsweetened coconut contributes a subtle sweetness and tropical aroma without adding extra sugar. The syrup made from butter or coconut oil combined with light brown sugar and honey creates a golden caramel coating that binds the clusters together beautifully. An important tip is to bake the granola at a low temperature (325°F) and stir it halfway through. This ensures even baking and helps achieve those coveted golden clusters without burning. Adding baking soda to the syrup mixture is a clever trick—it reacts and creates tiny air bubbles making the granola crispier. Once baked, pressing the granola firmly while it is still warm helps it stick together in clusters rather than crumbling into loose pieces, perfect for sprinkling over yogurt or enjoying as a snack. I like to prepare a large batch and keep it stored in an airtight container; it stays fresh and crunchy for weeks. You can also customize this recipe by mixing in dried fruits, like raisins or cranberries, after baking for added texture and flavor. This homemade granola is not only delicious but also free from the preservatives, excess sugars, and additives often found in store-bought varieties—making it a wholesome addition to your breakfast routine or anytime snack.
