Easy Homemade Granola

Homemade granola baked and stored in a glass container, a copper scoop inside the jar. Red berries in the background.

A delicious and simple homemade granola that is both filling and flavorful! Plus, it's such an easy recipe that you can easily make a large batch that will last for quite a while. It only takes 30 minutes to bake and once you've had homemade granola, you'll never go back to store-bought!

Course Breakfast, pantry item, pantry staple, Snack

Cuisine American, pantry staples

Keyword easy granola recipe, easy homemade granola, einkorn granola, granola recipe, healthy granola recipe, homemade granola

Prep Time 5

Cook Time 30

Total Time 35

Servings servings (1/2 cup per serving)

Calories 350kcal

Cost $10

Ingredients

4 cups old fashioned oats
1/4 cup flour (we use all-purpose einkorn flour)
1/2 cup chopped almonds
1/3 cup brown sugar
1 cup dark chocolate chips
1/2 tsp sea salt
1/2 cup butter, melted
1/2 cup honey
1 tsp vanilla extract (here's our favorite recipe for homemade vanilla extract)

Instructions

Mix all your ingredients in a large bowl. Work it well until the sugar and butter are fully incorporated and your oats are completely coated.
Onto a parchment-lined baking dish, spread your granola into a single layer (you don't want it too tall).
To get those delicious clumps of granola, be sure to press your granola down a bit with the back of a spatula.
In a 350°F oven, bake for 25-35 minutes, or until your granola is golden brown.
Be sure to let your granola cool all the way down before you attempt to break it up.
Keep your homemade granola in an air-tight container for 3-6 months. Enjoy!

Notes

We've been enjoying this easy granola for about 8 years now, and here are some of the tips I've picked up along the way.

Press - If you want those nice large granola chunks, press your granola well before you bake. This can be done with greased hands, the back of a spatula, or even a piece of greased plastic wrap! Pressing it together will help it maintain those chunks after baking.
Thickness - When you're pressing your granola, make sure that the granola is pretty much the same thickness throughout. This will keep the granola from overbaking in some areas while underbaking in others. I do 1 batch of granola per half-sheet baking pan.
Cool - Let your granola cool completely before trying to break it up. This will help maintain those lovely chunks! You'll also want to make sure it's completely cooled before storing.

Nutrition