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Granola to me means wholesome goodness. It’s crunchy, it’s sweet, it’s oh so satisfying. It works for breakfast, for snacking, for travel. We love the stuff!
However, store-bought versions can be expensive and loaded with fat and calories.
And it can have some funky, less than wholesome stuff in it. Check those labels, y’all.
So I make my own and keep it pretty simple. Just five basic pantry ingredients and lots of ways to use it.
Ideas for homemade granola:
- Top your morning yogurt with some fruit and granola for an easy parfait.
- Pack some for school lunch or in a small container to have at the office for a mid-day snack.
- Take it on road trips, to kids sports events or to the pool. It travels great!
- Make healthy granola muffins – so tasty!
- Add it to some frozen yogurt or ice cream for a crunchy dessert topping!
My kids love granola too! I waited until about age 2 to introduce it to M since it’s so crunchy. Took her a full 30 minutes to eat the very small bowl I gave her, but she was determined. Loves the stuff!
We started taking it with us when we’d go out to brunch because we knew she’d be well occupied. I call that a #momwin!
As for my husband and I, we use it for a little yogurt parfait in the morning. Just spoon up your Greek yogurt, drizzle with honey if desired, top with blueberries (or fruit of choice) and sprinkle with granola.
And by sprinkle, I mean I tried to restrain myself for the purposes of this picture but as soon as I put the camera down, I added another fistful.
There’s usually more granola than yogurt in my parfaits. 😉
Of course, you can use this as a base recipe and tailor it to your tastes. Add some chopped nuts or chopped fruit if you want after it’s cooked. It’s all about you. Make it your way.
But do try this homemade granola. It’s so easy, so much more budget-friendly and lots healthier.
An easy, light homemade granola with just 5 ingredients!
- 1/3 cup creamy peanut butter
- 1/3 cup honey
- 1 heaping teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 1/2 cups oats (I use old-fashioned rolled oats)
- Preheat oven to 300 degrees. Line a baking sheet with parchment paper and set aside.
- Mix together peanut butter and honey in a medium bowl, until smooth. Stir in vanilla and cinnamon until well-incorporated. Add oats and stir until they are well coated.
- Spread mixture onto parchment paper in an even layer.
- Bake at 300 for 30 minutes total, flipping the pieces over after 15-20 minutes. This helps it get crunchy all over. If you flip carefully and leave lots of it stuck together, you'll get really huge clusters.
- Let cool completely to firm up. (It can be soft out of the oven but it does get hard and crunchy as it cools.) Store in an airtight container for up to 3 weeks and enjoy!
Baking times for this granola may vary depending on your oven and the type of peanut butter you use. Make sure to watch it closely and flip at 15 minutes the first time you make it and then check at the 20 minute mark. If it goes too long, it can quickly burn.
Adapted from Peanut Butter Fingers.
|Serving Size||1/4 cup|
|Amount Per Serving||As Served|
|Calories 199kcal Calories from fat 53|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 1g||5%|
|Dietary Fiber 4g||16%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Be sure to check out my 5-minute granola bites too – great for snacking!