Breakfast Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Homemade Granola
Crunchy oven-toasted oats, nuts, and honey clusters, perfect over yogurt or milk, or eaten by the handful.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
7 steps- 1
Preheat oven to 325°F and line a baking sheet with parchment paper.
- 2
Combine oats, nuts, and coconut in a large bowl.
- 3
Whisk honey, oil, vanilla, salt, and cinnamon together and pour over the oat mixture, stirring to coat evenly.
- 4
Spread mixture in an even layer on the baking sheet.
- 5
Bake 20-25 minutes, stirring halfway through, until golden brown.
- 6
Cool completely on the pan, then stir in dried cranberries.
- 7
Store in an airtight container for up to two weeks.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
75/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving325
Calories
6 g
Protein
49 g
Carbs
13 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Granola grew out of late-1800s American health-food cooking, when baked grain cereals moved from sanitariums into home kitchens. The modern homemade version is less about strict rules and more about controlling toastiness, sweetness, and the size of the clusters.
Listahan note
This version keeps the pantry list simple and focuses on even coating, gentle oven heat, and a full cool-down so the oats set into crunchy pieces instead of soft crumbs.
Technique cues
- Spread the mixture in a thin, even layer so the oats toast instead of steaming in the center of the pan.
- Stirring halfway gives even color, but press the granola back down afterward if you want more clusters.
- Add dried cranberries or raisins after baking; dried fruit can harden or scorch if it spends the full time in the oven.
Kitchen flow
- Parallel prep
- Line the pan and chop the nuts while the oven preheats, then whisk the honey mixture right before coating the oats.
- Make-ahead
- Bake a batch at the start of the week and keep it sealed for quick breakfasts over yogurt, milk, or fruit.
- Leftover move
- Sprinkle the last small bits over baked apples, ice cream, or a smoothie bowl where loose crumbs are useful.
- Cleanup rhythm
- Use parchment and rinse the sticky mixing bowl with hot water as soon as the granola goes into the oven.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Rolled oats
Base grain
Purpose: Rolled oats toast into crisp flakes while still keeping enough body for clusters.
Handling: Use old-fashioned rolled oats and break up any compacted clumps before mixing.
Adaptation: Quick oats make a finer, softer granola, while steel-cut oats do not fit this oven method.
Mixed nuts (almonds, pecans, walnuts), chopped
Crunch and richness
Purpose: Nuts add deeper toasted flavor and make the granola feel substantial over yogurt or milk.
Handling: Chop them unevenly so some pieces blend into clusters and some stay distinct.
Adaptation: Use all almonds for a firmer crunch, all pecans for a more buttery texture, or seeds for a different kind of bite.
Shredded coconut
Toasty accent
Purpose: Coconut browns quickly and adds a light chew between the oats and nuts.
Handling: Stir it well into the oat mixture so it is protected by the honey coating.
Adaptation: Leave it out for a cleaner oat-and-nut flavor, or replace it with extra oats if you want the same volume.
Honey
Sweetener and binder
Purpose: Honey helps the dry ingredients stick together and gives the finished granola a rounded sweetness.
Handling: Whisk it thoroughly with the oil before pouring so it coats the oats evenly.
Adaptation: Maple syrup gives a looser, woodsy sweetness and may make slightly smaller clusters.
Vegetable oil
Browning fat
Purpose: Oil carries flavor, helps the oats crisp, and keeps the granola from tasting dry.
Handling: Measure it with the honey mixture and scrape the bowl well so the coating stays balanced.
Adaptation: Melted coconut oil gives a firmer set when cool, while olive oil adds a more savory edge.
Dried cranberries or raisins
Fruit finish
Purpose: Dried fruit brings chew and tart-sweet contrast after the toasted ingredients cool.
Handling: Stir it in only after the granola has cooled completely on the pan.
Adaptation: Chopped dried apricots, cherries, or dates work if cut small enough to scatter evenly.
Technique notes
- The granola will feel soft when it first comes out of the oven; judge doneness by color and aroma, then let cooling finish the crunch.
- For bigger clusters, avoid over-stirring after baking and let the sheet sit untouched until completely cool.
- Pull the pan when the oats are golden at the edges because carryover heat will keep darkening the mixture for a few minutes.
Ingredient swaps
- Less-sweet direction
- Reduce the honey slightly and expect a looser texture with fewer large clusters.
- Seed-forward version
- Replace some or all of the mixed nuts with pumpkin seeds or sunflower seeds for a smaller, snappier crunch.
- Spice adjustment
- Add a pinch more cinnamon for a warmer breakfast flavor, or keep it light if you want the honey and nuts to lead.
- Fruit variation
- Use raisins for a softer, classic cereal note or dried cranberries for more tart contrast.
Serve alongside
- Greek yogurt with sliced bananas
- Cottage cheese with peaches
- Warm baked apples
- Berry chia pudding
- Hot coffee
- Black tea with milk
- Cold oat milk latte
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate only if your kitchen is very warm or humid; otherwise keep the granola in an airtight container at room temperature so it stays crisp.
- To refresh, spread the granola on a baking sheet and warm it briefly in a low oven, then cool again before storing.
- Freeze in a sealed bag for longer storage, then thaw uncovered at room temperature so trapped moisture can escape.
Equipment
- Rimmed baking sheet
- Parchment paper
- Large mixing bowl
- Flexible spatula
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Homemade Granola to your week, check it against your household's allergens, and build the shopping list automatically.
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