Homemade Granola Recipe for Beginners: Easy, Healthy, and Customizable

You know those mornings when nothing goes to plan, an hour flies by faster than usual, and everything takes longer than expected? And then, when you’re finally done with your morning routine, there's breakfast to think about! We all have mornings like this from time to time... Sometimes, we just need something quick to grab without spending another minute deciding what to eat. There are plenty of food-prep ideas for moments like these, but today, I’m sharing my homemade granola recipe.

Healthier, cheaper, and customizable to your liking

As you know, I’m a big believer in making things from scratch. This granola is better than any store-bought option in every way! It’s more delicious, healthier than anything you could get from the store (I’m not even going to mention the breakfast cereals that are packed with sugar and have basically zero nutritional value), and it’s cheaper—you can make it in bulk and get your money’s worth. One of the most important aspects, in my eyes, is that you know exactly what’s in it. There are no preservatives, no added sugars, and none of those strange, hard-to-pronounce ingredients that are often found in store-bought cereals and granolas. And, like many of my recipes, you can tailor it to your liking—add what you love, use what you have on hand, and swap out or remove ingredients you’re not fond of.

A food scale saves you so much time and trouble ! It is entirely possible to make this recipe without a food scale. I have measured out all the ingredients in cups as well, so everyone has a way to make it at home. But if there was one kitchen gadget I would recommend everyone get – it’s a kitchen scale. Trust me when I say it makes all the difference! Your cooking, and especially baking, will be so much easier and much more enjoyable. It’s far more precise, and your results will be more consistent.

Tips and tricks!

• If you want your granola to be gluten-free, use gluten-free rolled oats. Buckwheat is naturally gluten-free (despite the name, it doesn't have anything to do with wheat).
• Definitely use raw buckwheat, not roasted. There is a huge difference in smell and flavor. Your granola won't be very pleasant if made with roasted buckwheat.
• You can use any kind of nuts you like, just make sure the total amount is the same as in the recipe. The same goes for seeds.
• For the vegan version of the granola, swap out honey for your preferred kind of syrup. I've made this recipe with agave syrup and date syrup as well. Both work wonderfully.
• As for dried fruits, you can add anything you like. I regularly add raisins, but dried cranberries are also a great choice. Basically, whatever you happen to have in your pantry is perfect.

Instructions

Preheat your oven to 175°C / 350°F.

Line your baking tray with parchment paper and set it aside.

Take a chopping board, a knife, a food scale and a big bowl, (I recommend using a bigger bowl than initially seems necessary – it’s much easier to mix that way)

Weigh or measure out the oats, buckwheat, nuts, and seeds into your bowl. (You can roughly chop the nuts or leave them whole – whichever you prefer.)

You can melt the coconut oil in a bowl in the microwave or in a small saucepan on the stovetop. Coconut oil melts at a relatively low temperature, so it should melt quickly. Once the oil is melted, add the honey, coconut sugar, and a pinch of salt to the same bowl, and mix well with a spoon or a whisk.

Now, pour the mixture into your large bowl and stir it well to ensure everything is coated with the oil-honey mixture.

Transfer the granola to your prepared baking tray in an even layer.

Roast in the oven for 30 minutes, mixing it after the first fifteen minutes.

When another 15 minutes are up, take the tray out of the oven, mix it once more, sprinkle your coconut shavings on top, and return it to the oven for an additional 4 minutes. It's important that you don't forget about it now, because coconut burns very easily. If you think you might forget you have something in the oven, set a timer.

When the time is up, take it out of the oven and let it cool completely.

Once your granola has cooled, you can break it apart as much as you'd like. You can leave it in bigger pieces or break it up completely – your choice. Once you've done that, weigh or measure out your raisins or other dried berries and mix them into your granola. Then, you can store it in a jar or anywhere you prefer, and you'll have almost 1400g (3 lbs) of delicious homemade granola.

Enjoy it with yogurt and fresh berries, or perhaps in a smoothie bowl as a quick breakfast, or as a healthy snack on its own.

Tips and tricks!

This recipe makes quite a big batch of granola (two big jars from the first picture). If you want a smaller portion, just halve all the measurements.

Also, keep an eye on it while it’s roasting in the oven. When there’s less on the tray, it can roast more quickly. So, instead of 2x15 minutes, do 2x10 minutes, and if it’s looking too light after 20 minutes, add another 5 minutes, and so on.

The options for combinations are endless!

What kind of add-ins did you put in your granola? Let me know in the comments!

I’m always on the lookout for new ideas to mix things up. Maybe I’ll try one of your flavor combinations next.