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–+ servings
Close up of homemade granola in a glass jar with granola clusters scattered on the counter and a bowl of strawberries to the side.
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3.98 from 139 votes

Homemade Granola

This easy homemade granola is just 5 basic ingredients, can be customized and is a delicious, healthy snack or breakfast. And it stores and travels great!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Yield: 3 cups

Ingredients

  • ⅓ cup creamy peanut butter
  • ⅓ cup honey
  • 1 heaping teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • 2 ½ cups oats, I use old-fashioned

Instructions

  • Preheat oven to 300 degrees F. 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 15 minutes then flip the pieces over. This helps it get crunchy all over. If you flip carefully using a large spatula and leave lots of it stuck together, you'll get really huge clusters. (You can also use the spatula to push it back together to help form clusters.)
  • Return to the oven and bake for an additional 5-15 minutes. Watch it carefully! Granola goes from golden brown to burnt very quickly and your first time making it, you'll need to pay close attention to see how your oven does and how much additional time you need.
  • Remove the granola from the oven and allow to cool completely to firm up. (It can be soft out of the oven but it does get hard and crunchy after it cools.) Store in an airtight container and enjoy!

Notes

Oats: I use and recommend old fashioned rolled oats. You could also try this with quick oats but it may affect the cooking time. I don't recommend using steel cut oats.
Peanut butter: A regular creamy peanut butter works great. You can also use almond butter if needed.
Honey: You can substitute maple syrup if you prefer.
Timing/temp: Be sure to watch the granola near the end of the cooking time to make sure it doesn't burn, especially near the edges. I've reduced the oven temperature for this recipe over the years to help prevent that but you'll need to keep an eye on it in your oven the first time you make it and start checking it at 25 minutes. (You'll have a better feel for it after that.)
Storing: This granola keeps in a covered container in the pantry for up to 2-3 weeks (if it lasts that long).
Optional add-ins:
  • Dried fruit, such as raisins, dried cranberries, dried cherries, dried blueberries or chopped dried apricots
  • Chopped nuts, such as peanuts, walnuts or pecans.
  • Unsweetened shredded coconut
  • Chocolate chips (mini or regular) or peanut butter chips
Serving ideas: Serve granola with yogurt for a breakfast parfait, pack as a school snack/office snack/travel snack or serve with ice cream of frozen yogurt for a yummy crunch.

Video

Nutrition

Serving: 1/4 cup | Calories: 135kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 35mg | Fiber: 2g | Sugar: 8g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!