Granola is one of my favourite breakfast options, especially paired with creamy vanilla yogurt and fresh fruit. However, store-bought granola can be expensive and often comes with ingredients I’d rather avoid. That’s why I decided to start making it myself and after some trial and error, I landed on a version I absolutely love.
This easy homemade granola recipe is a delicious mix of roasted pecans, flaky coconut, and golden, crispy oats. It’s ready in just 30 minutes, requires only eight ingredients, and is fruit-free, gluten-free, and dairy-free with no coconut oil in sight.
Whether you’re making a small batch for yourself or scaling it up for a family of granola lovers, this recipe will quickly become a household favourite. Below, I’ve included detailed instructions, tips for ingredient substitutions, and storage advice to keep your granola fresh and flavourful.
Homemade Granola
Ingredients
- 1 tbsp brown sugar
- 2 tbsp olive oil
- 2 tbsp honey
- ½ tsp vanilla extract
- Pinch of salt
- 1 ¼ cups rolled oats
- ¼ cup coconut flakes
- ¼ cup pecans (chopped)
Instructions
- Preheat oven to 160C (320F) fan forced. Grease and line an 18x28cm slice tin.
- In a medium bowl, combine the sugar, oil, honey, vanilla, and salt. Mix well until the sugar and honey start to dissolve.
- Add the oats, coconut, and pecans. Stir thoroughly until the dry ingredients are evenly coated in the wet mixture.
- Pour the mixture into the prepared tin and spread evenly. Bake for 20 minutes until golden brown, stirring and re-flattening the granola after 10 minutes.
- Cool in the tin before serving.
Ingredients & Substitutions
Brown Sugar and Honey
The combination of brown sugar and honey is what gives this granola its rich flavour and perfect texture. While you can adjust the sugar for a less sweet granola, keep in mind that sugar helps bind the ingredients and creates those irresistible clusters. For a vegan version, swap the honey for maple syrup.
Olive Oil
A bit of oil is key to achieving those golden, toasty clusters. I use olive oil for its healthy monounsaturated fats and subtle flavour. If you prefer, you can substitute it with a neutral oil like canola, sunflower, or vegetable oil.
Vanilla Extract
While optional, vanilla extract enhances the granola’s sweetness without adding additional sugar and adds depth to the overall flavour. I highly recommend including it for a warm, inviting aroma.
Salt
A pinch of salt enhances the overall flavour of the granola and contributes to the crispy texture. Use finely ground salt for even distribution
Rolled Oats
Rolled oats work best in this recipe although if you only have quick oats on hand, they’ll still produce a nice crunchy granola. Don’t use steel-cut oats as they won’t cook properly in this recipe.
Coconut Flakes
I prefer using large coconut flakes for their texture and toasty flavour. You can substitute with shredded coconut, but avoid desiccated coconut, as it alters the texture and might taste too dry. If you’re not a fan of coconut, you can leave it out entirely.
Pecans
Pecans are my go-to nut for this recipe because they taste delicious roasted and pair perfectly with the honey and vanilla. However, you can easily swap them for other nuts like almonds or walnuts if you prefer.
Detailed Instructions
Step 1: Prepare Your Equipment
Preheat your oven to 160°C (320°F) fan forced. Grease and line an 18x28cm (7×11 inch) slice tin. I always use compostable baking paper because it’s better for the environment and works just as well as regular baking paper.
I also like using this rose gold slice tin from Wiltshire. It’s perfect for baking this granola and has quickly become one of my favourite kitchen tools. If you’re doubling the recipe, use two tins or a larger baking sheet to ensure even baking.
Step 2: Mix the Wet Ingredients
Combine the brown sugar, olive oil, honey, vanilla extract, and salt in a medium-sized mixing bowl. Mix well until the sugar and honey start to dissolve. For easier measuring, measure the oil before the honey as this helps the honey slide out of the spoon effortlessly.
If your honey is too thick or has started to crystallize, microwave it for 20-second intervals, stirring in between, until it’s smooth and fluid. If the honey comes in a plastic bottle, transfer to a microwave-safe dish first.
Step 3: Add the Dry Ingredients
Add the rolled oats, coconut flakes, and pecans to the bowl. Stir thoroughly until all the dry ingredients are evenly coated with the wet mixture. You can chop the pecans or simply crumble them by hand for a rustic texture.
Step 4: Bake the Granola
Pour the mixture into the prepared tin and spread it out evenly. Bake for 20 minutes, stirring and re-flattening the granola halfway through (around the 10-minute mark). This ensures even toasting and prevents the top from burning. Make sure you cook the granola until it’s a deep golden-brown as undercooked granola will be chewy rather than crunchy.
Step 5: Cool and Serve
Once baked, allow the granola to cool in the tin. This helps the clusters form as it sets. I recommend letting it cool for at least an hour before enjoying although a usually can’t resist sneaking a warm serving straight from the tin!
Serving Suggestions
I like to enjoy this healthy homemade granola with a dollop of vanilla yogurt and a handful of fresh fruit like banana slices or stone fruit. It’s also delicious on its own as a snack or sprinkled over smoothie bowls.
Storage Suggestions
To keep your granola fresh and crunchy, store it in an airtight container for up to two weeks. I recommend these tempered glass containers from Glasslock for their durability and seal.