Homemade Granola (Easy + Customizable!)

Sharing is caring!

There’s something special about a big batch of homemade granola cooling on the counter. It fills the kitchen with a toasty, cinnamon-sweet aroma, and it’s one of those recipes that feels like it should be complicated—but it’s not. In fact, I’ve developed a super simple base recipe that’s perfect for busy mornings, hungry kids, and quick snacks straight off the pan. And yes—quick oats work beautifully here!

We keep a jar of this granola on the shelf at all times. I make it on Sunday afternoons while prepping for the week ahead. It’s my go-to topping for yogurt bowls, a favorite school snack for the kids, and if I’m being honest, I eat it by the handful when I need a minute to myself.

Why You’ll Love This Recipe

• Simple Ingredients – You likely have everything in your pantry already.
• Quick to Make – Just mix, bake, and cool. No fancy techniques, no fuss.
• Budget-Friendly – Skip the $9 store-bought granola bags with mystery oils and sugar bombs. Homemade is cheaper, healthier, and just plain better.
• Kid-Approved – This granola has the perfect crunch and a hint of sweetness that little ones love.
• Quick Oats Work – No need to rush out for rolled oats. Quick oats create a lighter, slightly finer texture and bake up beautifully.

Basic Recipe

• Honey
• Quick Oats
• Light Oil (coconut, olive, avocado…)
• Brown Sugar
• Salt

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
2. Combine oil and honey in a large mixing bowl. Stir until well blended.
3. Add oats, salt, and sugar to the bowl. Mix until every oat is well coated and the mixture looks fully saturated.
4. Spread the granola evenly onto your prepared cookie sheet, pressing it down gently for a more clustered texture.
5. Bake for 20 minutes, stirring halfway through (at the 10-minute mark) to ensure even toasting.
6. Remove from the oven and allow the granola to cool completely on the pan—it will crisp up as it cools.
7. Store in an airtight container at room temperature for up to one week (if it lasts that long!).

Add-Ins to Make It Your Own

Once you have the base, the fun really begins. This granola is endlessly customizable. Try adding one or two of the ideas below depending on your pantry and preferences.

Nuts & Seeds:

• Chopped almonds, pecans, or walnuts
• Pumpkin seeds or sunflower seeds
• Flaxseed or chia seeds (stir in after baking for best texture)

Dried Fruit:

• Raisins or cranberries
• Chopped dates or apricots
• Dried cherries, figs, or mango (great for a tropical twist)

Flavor Boosters:

• A teaspoon of cinnamon or pumpkin spice
• A splash of vanilla or almond extract
• Zest of an orange or lemon for a citrusy lift

Sweet Treats:

• Mini chocolate chips (add after baking!)
• Coconut flakes or toasted coconut
• White chocolate chunks and freeze-dried strawberries for a fun “cheesecake” combo

Let the kids pick their favorites and create a “house blend”—ours changes seasonally, but it’s always made with love (and often eaten before it even makes it into a jar).

A Final Tip

Let your granola cool completely on the pan before storing—it’ll crisp up even more as it cools, and that crunch is what dreams are made of.

If you try this recipe, tag me on Instagram @DinnerAtTheMcGills or leave a comment below—I’d love to know how you customize yours!