The case for homemade granola

There is nothing better in my opinion, than homemade granola!

I admittedly have a weakness for granola. Maybe it’s the combination of savory and sweet, or that it feels like I’m making a “healthyish” choice for breakfast but I find it incredibly addictive and absolutely delicious! After years of trying different brands there is not one that I’ve found that I like more than my homemade version. The recipe I’ve used for years comes closest to Early Bird Granola which also uses an olive oil base and a variety of nuts, seeds and dried fruit. What I love about my recipe is that it is so adaptable, it can be made nut free, it’s pretty sweet but also salty so feel free to cut back on the maple syrup or brown sugar (yes this recipe calls for both). I also like to swap the olive oil for melted coconut oil which makes for a slightly different flavor. The dried fruit can also be left out or swapped I like it equally as much with dried apricots, cherries or cranberries. It’s a dump out the kitchen pantry recipe into one bowl and literally takes 10 mins to prep. I love making a batch over a weekend if I know I am having guests stay over night or if I need to bring a hostess gift to a friend. This recipe make A LOT but it keeps well in an airtight jar for about a month if you can stop yourself from eating it all.

My Favorite Homemade Granola

  • Servings: 4 cups
  • Print

Credit: Adapted from Early Bird Granola


  • 3 cups old-fashioned rolled oats
  • 1 cup raw pecans, can be left whole or chopped
  • 1 cup hulled raw pumpkin seeds
  • 1 cup hulled raw sunflower seeds
  • 1 cup unsweetened coconut chips
  • 3/4 cup dried apricots chopped or a handful of dried cherries or cranberries
  • 3/4 cup maple syrup
  • 1/2 cup extra virgin olive oil or melted coconut oil
  • 1/4-1/2 cup packed light brown sugar depending on desired sweetness
  • 1 tsp Kosher salt


  1. Heat oven to 300 degrees. In a large bowl, mix oats, pecans, pumpkin seeds, coconut, dried fruit, syrup, oil brown sugar and salt. Mix until oats are well coated.
  2. Spread mixture evenly onto a sheet pan with a slip mat or parchment paper. Bake for 45 minutes total, checking in on granola every 15 min or so to give it a stir so it doesn’t burn. Granola should smell and look slightly toasted when done.
  3. Remove granola from oven, let cool and add additional salt if desired. Break into pieces and start enjoying!

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