Name: Homemade Granola
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 3 Cups (12oz/345g) Rolled oats; 2 Cups (10oz/280g) Pecans, chopped; 3/4 Cup (2oz/60g) Shredded coconut; 1/4 Cup plus 2 tablespoons ((2oz/60g) dark brown sugar); 1/4 Cup plus 2 tablespoons ((2oz/60g) maple syrup); 1/4 Cup (1 ½ oz/46g) Oil (Coconut, canola, vegetable, sunflower); 2 Tbsp warm water; 3/4 tsp salt

Homemade Granola - Delicious baked granola in no time at all!

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Hi Bold Bakers!

Start your week off right with my new Bold Baking Breakfast series. In my first episode, I’ll show you how to create my easy to make Homemade Granola with lovely maple and pecan flavors. Learn the tricks to making perfect granola every time and create a delicious breakfast dish perfect for any occasion!

Subscribe to my YouTube Channel HERE!

Watch the rest of my Bold Baking Breakfast Limited Series:

Watch The Recipe Video!

Homemade Granola

4.84 from 37 votes

Print Recipe

Learn how to make Homemade Granola with my easy baked granola recipe. It's a perfect breakfast to start your day off right!

Author: Gemma Stafford

Servings: oz

Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hr 5 mins

Learn how to make Homemade Granola with my easy baked granola recipe. It's a perfect breakfast to start your day off right!

Author: Gemma Stafford

Servings: oz

Ingredients

3 Cups (12oz/345g) Rolled oats
2 Cups (10oz/280g) Pecans, chopped
3/4 Cup (2oz/60g) Shredded coconut
1/4 Cup plus 2 tablespoons (2oz/60g) dark brown sugar
1/4 Cup plus 2 tablespoons (2oz/60g) maple syrup
1/4 Cup (1 ½ oz/46g) Oil (Coconut, canola, vegetable, sunflower)
2 Tbsp warm water
3/4 tsp salt

Instructions

Preheat oven to 325oF (160oC).
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, water, oil, and salt. Combine both mixtures and pour onto a lined sheet pans. Cook for around 45/55 minutes, stirring every 20 minutes to achieve an even color.
Bake until the granola is golden brown all over.
Remove from oven and leave to cool completely. Transfer into an airtight container for up to 2 months.

74 Comments

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caric36

2 years ago

Hi Gemma,
Delicious recipe….substituted pecans for salted peanuts and omitted the extra salt…..saved to favourites ❤️ Love your recipes….made lemon curd ice cream after making both the lemon curd and condensed milk…I’m sure if I kept a cow I could make double cream and hard cheese…using your recipes of course! Love your videos too….

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Urooj Asim

3 years ago

Hey i tried your recipe. Hands down the best recipe for granola. My son absolutely loved it. Thank you so much. I didn’t have pecans and maple syrup so i substituted with coconut shavings, almonds and honey. Definitely will make a big batch again. Thanks once again

Margaret

1 month ago

Just made this granola and it is delicious, can wait to have with yogurt and fruit.

Phil

2 months ago

Hi Jemma! I live in a country where granolas can be pretty expensive and I’ve been loving this recipe. Thank you so much for sharing. I was wondering, is there anyway I can make these bite-sized (similar to energy balls maybe?) so my toddler can hold it and eat it?

Honey Bee

10 months ago

Hi Gemma,
We love this as a base. We use vanilla and cinnamon, as well as other nuts, craisins, and dates. It never makes it two months! Trust me!

2 questions.

What does the water do in this recipe?
My kids would prefer “clusters”. What can I do to make it more clustery? Thanks!!!

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Cay

11 months ago

Gemma
I’ve made this and it’s good but what
Can I do to make it clump more

Karen McConnell

1 year ago

Ingredient questions. Can I use something other than Maple syrup? Is this shredded coconut used, sweetened or unsweetened coconut? Thanks!!!

Last edited 1 year ago by Karen McConnell

Hi! I’ve been loving this granola recipe. Is there anyway I can make this without sugar? Can I just skip the sugar? Or would that mean I may need to increase the amount of maple syrup? What do you suggest?

LBo

This granola is great–the perfect ratio of ingredients. Just the right amount of sweetness, crunch and hint of maple.

Ann

Your recipes are always so easy and delicious. I used this as a base and used whatever I had on hand… weetbix, oats, pumpkin seeds, coconut, almond flakes. Left out the sugar and just used maple syrup. Also used butter instead of oil. Topped off with dried cranberries. Turned out great with your low and slow method. So delicious. The family all loved it… including the 2 year old!