This easy homemade granola recipe is the one you’ll make on repeat — perfectly crispy clusters with just the right balance of sweet, salty, and nutty in every handful. Made with old-fashioned rolled oats, honey, coconut oil, mixed nuts, and raisins, it comes together in just 40 minutes and stays fresh for up to 10 days. Eat it with yogurt, pour milk over it like cereal, or grab a handful straight from the jar — however you enjoy it, homemade granola is always better than anything from a box.
Once you make homemade granola you’ll never go back to the store-bought version — it’s just that much better. If you love easy oat-based recipes that are perfect for snacking, you’ll also love these No-Bake Chocolate Oatmeal Cookies — one saucepan, 15 minutes, and no oven required. Leave a comment below and let me know what mix-ins you used!
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Cuisine: American
Prep Time: 5 minutes
Cooking Time: 35 minutes
Total Time: 40 minutes
Servings: 3 cups
Why You’ll Love Making It
- Perfectly Crispy Clusters – The no-stir baking method is what creates those irresistible chunky clusters. Better Than Store-Bought – No preservatives, no mystery ingredients, and you control the sweetness. Ready in 40 Minutes – Simple steps, mostly hands-off baking time. Stays Fresh for 10 Days – Perfect for weekly meal prep. Endlessly Customizable – Swap the nuts, dried fruit, or sweetener to make it your own.
Ingredients
- 3 cups old-fashioned rolled oats – Provides a hearty, chewy texture. Avoid quick oats, as they cook too quickly and won’t hold up.
- 1/3 cup brown sugar, packed – Adds caramel-like sweetness and helps create crisp clusters.
- 1 teaspoon kosher salt – Balances sweetness and enhances flavor.
- 1/3 cup coconut oil, melted – Binds the granola and gives it a subtle, nutty flavor. Can be substituted with canola or avocado oil.
- 1/3 cup + 1 tablespoon honey – Natural sweetness that helps create those irresistible clusters. Maple syrup or agave nectar can be used as an alternative.
- 2/3 cup raisins – A mix of golden and regular raisins adds natural sweetness and chewiness. Substitute with dried cranberries, chopped dried apricots, or dried cherries if preferred.
- 2/3 cup mixed nuts – Choose from pecans, pistachios, pepitas, flaxseeds, almonds, or walnuts for crunch and depth of flavor.
Instructions
Step 1: Preheat and Prep
Preheat your oven to 300°F (150°C). Line a large baking sheet with a Silpat mat or parchment paper to prevent sticking and ensure even baking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the oats, brown sugar, and salt. Stir until evenly distributed.
Step 3: Add the Wet Ingredients
Pour the melted coconut oil and honey over the oat mixture. Stir well to evenly coat the oats and ensure every bite has a balance of sweetness and crunch.
Step 4: Transfer to Baking Sheet
Spread the mixture onto the prepared baking sheet in a compact, even layer about 3/4 inch thick. Keeping the granola together (rather than spreading it too thinly) helps form clusters.
Step 5: Bake to Perfection
Place the baking sheet in the oven and bake for 30-35 minutes. Avoid stirring during baking to allow clusters to form. Check at the 25-minute mark to ensure the edges don’t brown too quickly. The granola is ready when it looks golden brown and smells fragrant.
Step 6: Coat the Raisins in Honey
While the granola bakes, place the raisins in the original mixing bowl and toss them with the reserved tablespoon of honey. This step prevents the raisins from drying out and keeps them plump.
Step 7: Mix and Cool
Once the granola is done baking, carefully remove it from the oven and immediately transfer it back to the mixing bowl with the honey-coated raisins. Stir gently to incorporate the raisins. Then, return the mixture to the baking sheet, spreading it out again into a single layer.
Step 8: Let It Set
Allow the granola to cool on the baking sheet, undisturbed, for at least 45 minutes to 1 hour. As it cools, it will crisp up and form crunchy clusters.
Step 9: Store and Enjoy
Once completely cooled, break the granola into clusters and store it in an airtight container. It will stay fresh for 7-10 days at room temperature. Serve with yogurt, milk, or as a snack on its own!
FAQs
How Do I Make This Granola Extra Crunchy?
For an even crunchier texture, reduce the oven temperature to 275°F and bake for 40-45 minutes, stirring once halfway through. Let it cool completely before breaking it into clusters.
Can I Make This Granola Nut-Free?
Absolutely! Replace the nuts with additional seeds like sunflower seeds, pepitas, or shredded coconut. You can also add more dried fruit for extra texture.
Why isn’t my granola forming clusters?
Two things create clusters — pressing the mixture into a compact, even layer before baking and not stirring it while it bakes. If you spread it too thin or stir mid-bake the granola will come out loose and crumbly instead of chunky. Also make sure you’re letting it cool completely undisturbed on the pan — the clusters firm up as they cool.
Can I make this granola without coconut oil?
Yes — melted butter, avocado oil, or light olive oil all work as a 1:1 substitute. Butter gives a slightly richer flavor while avocado oil keeps it neutral. Avoid strong-flavored oils like extra virgin olive oil as they can overpower the sweetness.
Easy Homemade Granola Recipe (Crispy Clusters Every Time!)
Ingredients
- 3 cups old-fashioned rolled oats – Provides a hearty chewy texture. Avoid quick oats, as they cook too quickly and won’t hold up.
- 1/3 cup brown sugar packed – Adds caramel-like sweetness and helps create crisp clusters.
- 1 teaspoon kosher salt – Balances sweetness and enhances flavor.
- 1/3 cup coconut oil melted – Binds the granola and gives it a subtle, nutty flavor. Can be substituted with canola or avocado oil.
- 1/3 cup + 1 tablespoon honey – Natural sweetness that helps create those irresistible clusters. Maple syrup or agave nectar can be used as an alternative.
- 2/3 cup raisins – A mix of golden and regular raisins adds natural sweetness and chewiness. Substitute with dried cranberries chopped dried apricots, or dried cherries if preferred.
- 2/3 cup mixed nuts – Choose from pecans pistachios, pepitas, flaxseeds, almonds, or walnuts for crunch and depth of flavor.
Instructions
- Step 1: Preheat and Prep
- Preheat your oven to 300°F (150°C). Line a large baking sheet with a Silpat mat or parchment paper to prevent sticking and ensure even baking.
- Step 2: Mix the Dry Ingredients
- In a large mixing bowl, combine the oats, brown sugar, and salt. Stir until evenly distributed.
- Step 3: Add the Wet Ingredients
- Pour the melted coconut oil and honey over the oat mixture. Stir well to evenly coat the oats and ensure every bite has a balance of sweetness and crunch.
- Step 4: Transfer to Baking Sheet
- Spread the mixture onto the prepared baking sheet in a compact, even layer about 3/4 inch thick. Keeping the granola together (rather than spreading it too thinly) helps form clusters.
- Step 5: Bake to Perfection
- Place the baking sheet in the oven and bake for 30-35 minutes. Avoid stirring during baking to allow clusters to form. Check at the 25-minute mark to ensure the edges don’t brown too quickly. The granola is ready when it looks golden brown and smells fragrant.
- Step 6: Coat the Raisins in Honey
- While the granola bakes, place the raisins in the original mixing bowl and toss them with the reserved tablespoon of honey. This step prevents the raisins from drying out and keeps them plump.
- Step 7: Mix and Cool
- Once the granola is done baking, carefully remove it from the oven and immediately transfer it back to the mixing bowl with the honey-coated raisins. Stir gently to incorporate the raisins. Then, return the mixture to the baking sheet, spreading it out again into a single layer.
- Step 8: Let It Set
- Allow the granola to cool on the baking sheet, undisturbed, for at least 45 minutes to 1 hour. As it cools, it will crisp up and form crunchy clusters.
- Step 9: Store and Enjoy
- Once completely cooled, break the granola into clusters and store it in an airtight container. It will stay fresh for 7-10 days at room temperature. Serve with yogurt, milk, or as a snack on its own!
Notes
- Don’t stir while baking: Leaving the granola undisturbed is what forms those chunky clusters — resist the urge to stir!
- Watch the edges: The edges brown faster than the center — check at the 25-minute mark and rotate the pan if needed.
- Cool completely: Don’t touch the granola for at least 45-60 minutes after baking — it crisps up as it cools and clusters will break if moved too soon.
- Honey-coated raisins: Tossing the raisins in the reserved honey before mixing them in keeps them plump and prevents them from drying out.
- Sweetener swaps: Maple syrup or agave work as a 1:1 honey substitute for a different flavor profile.
- Nut-free option: Replace nuts with sunflower seeds, pepitas, shredded coconut, or extra oats.
- Storage: Store in an airtight container at room temperature for up to 10 days. Do not refrigerate — it softens the clusters.