Once you make your first batch you’ll be hooked by the taste, the simplicity, and the price. We were! This is a very easy and rewarding baking project, so little effort for such a yummy result.

Homemade granola ended our quest for the perfect breakfast


For the majority of 2009 mornings the Jabs household has been eating a yogurt, granola, and fresh fruit breakfast. We started with store bought yogurt but quickly moved to homemade kefir instead (kefir is the healthier sibling to yogurt). We also moved quickly from store bought blueberries to picking our own local, organic blueberries.

For awhile now the last store-bought holdout has been our granola.  Then I received this email from reader Teresa W:

“I found your site while searching for homemade detergent (which is great), and I notice you and your wife eat the same breakfast my husband & I eat every morning, (we are addicted). I thought you might want my recipe for homemade granola (healthy w/ no oil) Yummy, and cheaper than store-bought. We make our yogurt as well – it’s also much cheaper than store purchased. Let me know, God Bless your Ministry.”  ~ Teresa

I was like… “Uhhhh yeah! Bring it on Teresa.” She did… and the results have been awesome!

Homemade Granola Recipe

(Adapted from Teresa’s recipe)

Cost = approximately $1.50/batch (at time of writing)

Ingredients

Butter a large cookie sheet or bar pan with sides that allow you to stir the mixture. Preheat oven to 300°. In a large mixing bowl combine all ingredients and stir thoroughly (will be slightly wet). Spread into single layer on buttered pan and bake for 15 minutes. Stir contents, arrange in single layer again, and continue baking for another 10-12 minutes, or until slightly golden. Allow to cool. Granola will be crunchy when cooled.

I you like, after cooling you can stir in dried fruit like cherries, raisins, cranberries etc.


Store in glass jar for optimal freshness.

If you double the recipe make sure you use a very large baking pan so the layer will still be thin enough to get toasty. Also… bake at 300° and not higher. This allows the granola to bake slowly and get toasty and crunchy.

- print this recipe -

Once you prepare, bake, and taste this heavenly snack… you’ll be kicking yourself that you have not been making your own granola all along. We did!

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Comments

  1. says

    Mmm, sounds tasty.. I will have to give it a go. Sounds easy enough even I can do it.
    .-= Kyle´s last blog ..My Identity may have Been Compromised =-.

    • says

      Dude – it’s so easy. I double dog dare you to give it a shot.

      Can I get a witness please?? That was in fact the dreaded double dog dare. Sorry Kyle… you have to make it now! ;-)

    • says

      Oh man… the coconut and the almonds make ALL the difference. Have her make you a special batch.

      I moseyed over to your site to check out her recipe – looks really good. How crazy that we both posted ours on the same day. Ha!

        • says

          OH YEAH… the wife & I always try to use the fresh stuff. Be it ginger, garlic, nutmeg, basil, parsley, cilantro, etc… fresh is always best. I think I’ll try adding a little fresh nutmeg to our next batch.

  2. says

    I usually buy the steel cut oats (if not using the quick oats), would they work as well in this? Or should I stick with the rolled oats?

    The recipe itself sounds so yummy! I can’t wait to try it tomorrow!

    • says

      If you find your stuff is too expensive, experiment with a few different (cheaper) ingredients until you find the recipe that fits perfectly to your taste buds and your pocketbook! :-)

  3. Laura says

    Thanks for sharing the recipe. I’ve been making homemade granola for some time but have never made a version without oil/butter like this, I’m due to make more and look forward to trying it. I have to make a couple varieties to please my family, some don’t like dried fruit or coconut, etc. But the great thing is it is very versatile that way. I also add ground flax and wheat germ to my mix before baking. They’ll never know!

    • says

      Hey Laura: FYI, my wife tried this without buttering the pan (accidentally) and found that as long as she stirred the granola up right after it came out of the oven the 2nd time (before it cools), she didn’t even need that butter!

  4. Tina says

    Yummy! Granola is one of my favorites! I usually purchase Canola Farms version and it so expensive. I’m looking forward to making my own and saving money. Super combination. Thanks!

  5. says

    Thanks for the fantastic recipe, Matt! I also love your blog. It’s inspired me to set some budget goals for the first time.

    I’ve made the granola twice already and it’s a big hit. I stocked up on Quaker Old Fashioned oats, which luckily I found out are the small thing as rolled oats, and a jug o’ maple syrup at Sam’s Club yesterday, so I should be able to keep my granola-addicted husband supplied :)
    .-= Elizabeth May/DIY Mom´s last blog ..DIY Mom Does Christmas Applique =-.

  6. jess says

    I’m excited to try this recipe. When you say “shaved coconut” is that the sweetened stuff in the baking aisle? Or should I be looking for something else?

    Thanks!

  7. Jeannie says

    I love this recipe. I too had been looking for a good-for-you-easy breakfast and this is it!! The amazing thing that I discovered was that I didn’t get hungry as early as I did when I’d eat bagels w/ light cream cheese, or flax seed waffles (no syrup). My 2 adult kids live with me and they both can’t get enough. Thanks for posting this. YUMMMM!!!

  8. Cassandra says

    I like the recipes on this site and would love to see more… what about the yogurt recipe you said would be coming?

  9. Kiersten says

    I am so happy I found your site! I read all of your recipes 2 nights ago and became very ambitious! I have already made, tryed and loved the laundry detergent, toothpaste, deodorant and granola! I am anxiously waiting for my citric acid to arrive so I can try the dishwasher detergent! I made the granola today, but instead of using honey and syrup, I used 3/4 cup Agave nectar. Delicious and I believe less calories! Just wanted to share and say thank you!

  10. Traci says

    Thank you so much for this recipe- it couldn’t be more simple or delicious. We have lots of allergies, so to customize this without preservatives is a great benefit for us! Thanks!

  11. Elly says

    I haven’t had granola in so long because it’s just too expensive (or it’s afforable and gross). I live on a military base in the middle of the Mojave desert, though. We have only the commissary on base or a Walmart 45 minutes away. I really hope i can find all these ingredients I would LOVE to try this.

  12. Caitlin says

    Love all your information on homemade stuff! Just started making our own yogurt and granola (oh yes, drool, yum). Instead of honey, we use about a half a cup of applesauce (sometimes more, sometimes less, depending on the texture). It’s delicious and lower calorie while still giving you that granola-y crunch. :) We love walnuts and cinnamon, a touch of vanilla and nutmeg in ours.. And I can’t convince the hubby of coconut. Shame! :P

  13. Susanne Moore says

    Love your website! I have now switched from store brand laundry detergent to homemade AND love this granola recipe! Thanks for sharing!

  14. Shannon says

    This looks great. I’m making granola for my wedding favors so I needed to find one that was healthy, delicious, easy and affordable! One question: how many servings does this recipe make?
    Thanks!

  15. Melissa says

    just made it, but my granola ended up being chewy instead of crunchy…gonna give it another shot :)

    • says

      Hi Melissa, did you spread it out on a cookie sheet, cook it for 15 minutes, turn it, then cook for another 12-15 minutes? Keep trying… it turns out wonderful for us every time! God bless.

      • Melissa says

        the second batch turned out…I substituted applesause for half of the maple syrup the first time and assume that is the reason it didn’t turn out..I still like it chewy…but the second batch was sooooooo good…I also sprinkled on more cinnamon, nutmeg, allspice, and pumpkin pie spice…:)

        • says

          Betsy said that you have to let the granola completely cool and dry on the cookie sheet before stirring and putting away… so that could have been the problem too.

  16. Eve says

    Do you have to use pure maple syrup – as in the kind that is expensive – or just regular pancake syrup? I have made 2 batches of the granola and my family loves it. I bought 100% pure maple syrup for $6+ and it is enough to make 2 batches. Was wondering if I really need to spend $3 just in syrup for each batch. It’s worth it but if I don’t need to spend that much, I’d rather not.
    I am also looking at making my own syrup, would that work for the granola?

    • says

      Hi Eve, buying maple syrup one gallon at a time is MUCH cheaper, that’s what we do. I wouldn’t use the commercial pancake syrup if they paid me, that stuff is straight HFCS.

  17. Stacy says

    Teresa – Best part about this post was the part about how you are paying off debts! My husband and I want to have kids and me be able to stay home with the kids. If we look at it with our eyes it’s impossible but everywhere I look God is saying TRUST ME I will provide everything you need! So thank you for another sign!!! God used you tonight to speak to me!!!

    • says

      Isn’t it amazing how GREAT God is and how loving, powerful, patient, and faithful. Trust God Stacy and obey His commandments, He promised to provide for those who love Him. God bless.

  18. emma says

    We love the recipe but the maple syrup is really bumping up the cost anyone know were to get it cheaper? cheapest I have found is $16 for 32oz

    • aravis says

      I’ve made granola with honey or cane sugar (dissolved with the oil over low heat before mixing in). They both work great.

    • says

      We buy maple syrup by the gallon, much cheaper that way. We can get it in Michigan for about $50/gallon and down here in North Carolina for closer to $65/gallon.

  19. Jess says

    Is premade granola bad for you? I was told that it just turns into sugar once your body starts to break it down. However, our local health food store sells it…. I am confused.

  20. Lori Jablon says

    Hi Matt~~~~This sounds simple and delicious….Do you know how many cups it makes approximately? About 4????

    Thanks!

  21. Ashley says

    My husband likes the taste of Coconut but doesn’t like the texture.. is there something that i can use to get the flavor with out actually using the shavings??

  22. Shannon says

    My husband has an allergy to raw coconut. Do you have any suggestions for leaving this out? I don’t think an epi-pen goes well with breakfast!

  23. says

    This recipe is exactly what I was looking for! Ever make it with stevia? I might tinker around with that, and possibly adding some cocoa powder to give it a different flavor, too.