How to Make Homemade Granola Your Kids Will Love
Who else loves the smell of homemade granola coming out of the oven? Here’s a simple homemade breakfast my picky eaters loved!
It costs less than store-bought, you control the sweetness, and it makes those really good crunchy clusters of almonds, coconut, maple syrup, and dried cranberries.
The best part? The ingredients are simple, and you can easily customize it and make it your own.
I started making granola at home when I realized how fast a batch disappears with hungry kids around! It was a lifesaver on busy mornings. My kids loved it with yogurt, milk, or just a handful with some fresh fruit.
Another bonus? Making granola at home can cost less than buying store-bought varieties, and I get to decide how sweet to make it. It’s one of those easy family favorites I always felt good about serving.
Just 10 minutes of hands-on prep makes this an easy make-ahead breakfast for busy mornings.
I still make it even though my kids are grown. I have never grown tired of eating it.
This recipe is part of my Quick and Easy Family Recipes collection. It features simple recipes for busy families. You’ll find it in the breakfasts section.
Ingredients for Homemade Granola
You only need a handful of simple ingredients to whip up a batch of crunchy, flavorful granola at home.
- Old-fashioned rolled oats: The main ingredient, oats give the granola its hearty texture and crispy clusters.
- Whole almonds: Almonds add crunch, flavor, and a little extra protein.
- Shredded coconut: Coconut adds a subtle sweetness and chewy texture.
- Salt and cinnamon: These seasonings balance the sweetness and add warmth and flavor.
- Maple syrup: Maple syrup naturally sweetens the granola and helps the ingredients stick together.
- Coconut oil: Melted coconut oil helps the granola brown and crisp up as it bakes.
- Vanilla extract: Vanilla adds a little extra depth and sweetness to the granola.
- Dried cranberries: Cranberries add chewy texture and a sweet-tart flavor to the finished granola.
Oats oats bring real nutritional benefits, so you can feel good about serving them.
How To Make Homemade Granola
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a large bowl, stir together the rolled oats, almonds, shredded coconut, salt, and cinnamon. Mix well so the cinnamon and salt are evenly distributed.
In a separate bowl, whisk together the maple syrup, melted coconut oil, and vanilla. Pour this over the oat mixture and stir well, making sure everything gets nicely coated.
Spread the mixture evenly over your prepared baking sheet. Gently press it with the back of a spoon. This helps create those delicious clusters as the granola bakes.
Bake for 20–25 minutes, stirring once halfway through. You’re looking for a lovely golden brown color.
Now comes the hardest part: leave it alone! Let the granola cool completely on the baking sheet without stirring. This is what helps those crunchy clusters form.
Once it’s completely cool, stir in the dried cranberries. Now your homemade granola is ready to enjoy!
Tips For Making Granola
- Leave it alone: This is probably the most important tip. Once the granola comes out of the oven, resist the urge to stir it. Trust me, you want to let it cool completely before breaking it apart.
- Press it down: If you want those big, bakery-style clusters, I find it really helps to press the mixture firmly onto the baking sheet before it goes into the oven.
- Don’t overbake it: The granola should be golden brown when you take it out. It will still seem a little soft, but don’t worry. It gets crisp as it cools. Watch it carefully towards the end. I speak from personal experience when I say it can go from golden to overdone really fast.
Variations To Try
- Change the nuts: Swap the almonds for pecans, walnuts, or your favorite nuts. I love walnuts!
- Add seeds: Pumpkin seeds or sunflower seeds make a tasty addition and add extra crunch.
- Switch the fruit: Try raisins, dried cherries, dates, or chopped apricots instead of cranberries.
- Add some spice: Replace the cinnamon with pumpkin spice for a warm, cozy twist.
- Swap maple syrup with honey: Both taste good, but they have different flavors.
- Make a peanut granola: Switch out the coconut oil for natural peanut butter and substitute peanuts for almonds. (See the recipe card for specifics.)
How To Store Homemade Granola
Homemade granola is perfect for making ahead. Store it in an airtight container at room temperature for up to two weeks. For longer storage, refrigerate it for up to a month or freeze it for up to three months.
Make sure the granola is completely cool before sealing it in the container. Otherwise, trapped moisture can soften those crunchy clusters.
Granola makes a really easy breakfast. Looking for some more breakfast ideas? We’ve got 43 simple breakfasts for kids to make themselves.
Ways To Serve Homemade Granola
Here are a few easy ways to enjoy your homemade granola:
- Yogurt and berries: Spoon granola over yogurt and top with fresh berries. Try it with my homemade yogurt recipe.
- Milk and banana: Pour milk over granola and add sliced banana for a quick breakfast.
- Fruit parfait: Layer yogurt, fresh fruit, and granola for a simple homemade parfait.
- Over oatmeal: Sprinkle granola over warm oatmeal for extra crunch.
- On the go: Pack a small container of granola for an easy snack when you’re heading out.
Looking for more snacks? Check out our 30 Easy After-School Snacks for Hungry Kids.
Homemade granola is so easy, affordable, and perfect for family breakfasts or snacks. Print out the recipe and give it a try. I bet it’ll become a new favorite at your house too! And don’t forget to save one of the pins so you always have the recipe at your fingertips.
Homemade Granola
Ingredients
- 3 cups old-fashioned rolled oats 270 g
- ½ cup whole almonds 70 g
- ¼ cup shredded coconut 20 g
- ½ teaspoon salt 3 g
- ½ teaspoon ground cinnamon 1 g
- ⅓ cup maple syrup 110 g
- ¼ cup coconut oil melted (56 g)
- 1 teaspoon vanilla extract 5 ml
- ¾ cup dried cranberries 100 g
Instructions
- Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine rolled oats, whole almonds, shredded coconut, salt, and cinnamon.
- In a separate bowl, whisk together maple syrup, melted coconut oil, and vanilla extract.
- Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
- Spread the mixture evenly onto the prepared baking sheet. Press down lightly to encourage clusters.
- Bake for 20–25 minutes, stirring once halfway through, until golden brown.
- Remove from the oven and allow to cool completely without stirring to form clusters.
- Once fully cooled, stir in dried cranberries.
Notes
- Peanut granola: Replace the almonds with peanuts and the coconut oil with natural peanut butter. Increase the peanut butter to ¾ cup and use honey instead of maple syrup.
- Leave it alone: Once the granola comes out of the oven, resist the urge to stir it. Let it cool completely before breaking it apart.
- Press it down: If you want those big, bakery-style clusters, press the mixture firmly onto the baking sheet before it goes into the oven.
- Don’t over bake it: The granola should be golden brown when you take it out. It will still seem a little soft, but don’t worry. It gets crisp as it cools.
Looking for more easy recipes? The Kid-Friendly Recipes resource hub at Rediscovered Families has everything in one place. We’ve got recipe collections, meal-planning help, holiday treats, and fun recipes to make together.
