Simple Homemade Granola

This simple homemade granola is one of those recipes I always like to have on hand. It’s made with basic, everyday ingredients, comes together in about 20 minutes, and gives you a perfectly crisp, lightly sweet granola that works for just about anything.

What I love most about this recipe is how simple it is. It’s meant to be a base, something you can keep in a jar and build on depending on what you’re in the mood for. Add fresh fruit, a handful of chocolate chips, nuts, coconut flakes, or even sprinkle it over yogurt or oatmeal for a little extra texture and crunch. It’s just as good by the handful as it is layered into a breakfast bowl.

One of the things that makes this granola so quick and easy is using quick oats instead of old-fashioned rolled oats. I like to use Bob’s Red Mill quick oats. The smaller oats bake up faster and give you that really nice crisp texture, along with those little clusters that make homemade granola so satisfying. It’s a small change, but it makes a big difference in both texture and bake time.

You can absolutely customize this recipe however you’d like, but I prefer to keep it simple so it stays versatile. It’s an easy, reliable recipe that you can make ahead, keep on hand, and use in so many different ways throughout the week.

Ways to Enjoy This Granola

One of my favorite things about keeping a jar of this on hand is how many different ways you can use it. It’s perfect sprinkled over yogurt with fresh berries for a quick breakfast, or layered into a simple yogurt parfait when you want something that feels a little more special. You can add it to smoothie bowls for extra texture, enjoy it with milk like a cereal, or even just grab a handful when you want a quick, satisfying snack. It also makes a great topping for oatmeal or baked fruit when you want to add a little crunch.

Quick Tips for the Best Granola

– Use quick oats for texture: Quick oats bake up faster and create those crisp little clusters that give this granola its signature crunch.  

– Don’t overbake: Keep an eye on it toward the end, granola can go from perfectly golden to too dark quickly. I also like to give it a little stir about halfway.

– Let it cool completely: This is key for getting those little clusters. It will crisp up more as it cools.  

– Customize after baking: I like to keep the base simple and add things like dried fruit, chocolate chips, or nuts after it cools so everything stays fresh and doesn’t burn in the oven.  

– Store it simply: Keep it in an airtight jar on the counter so it’s easy to grab and use throughout the week.

This is one of those simple, go-to recipes that once you make it, you’ll always want a batch ready to go.

Print