I enjoy this healthy homemade Granola recipe almost every morning for breakfast because it’s packed with all the good stuff, with the big granola clusters I love, and the perfect flavor and crunch.

A homemade granola recipe in a bowl on a sheet of baked, crunchy granola.

Can’t stop, wont stop, my obsession with this Healthy Granola

My relationship with this homemade Granola recipe has been healthy and strong for over a decade. I’m not exaggerating when I say I enjoy it every. single. day, usually in the form of a hearty handful on my favorite two good vanilla yogurt, with cottage cheese and fresh berries. And when I’m feeling extra, it’s an essential topping on my Pitaya smoothie bowls or my toast with peanut butter, thinly sliced apple and a sprinkle of cinnamon and granola. YUM!

More reasons to obsess over homemade granola:

Healthier: it has less sugar and is lower Calorie than anything you’ll find at the store.

Freezer Friendly: It will keep for months in the freezer, stored in a freezer safe bag.

Great for Gifting: food gifts are how I show love, and giving a little bag of homemade granola with our cute tags (see below) is fun for Christmas neighbor gifts, friends birthdays, or as a healthy snack for a new moms when I drop off dinner.

Now that we’ve established it’s the BEST, let’s make it, shall we?

How to Make Granola:

Mix Dry Ingredients in a bowl: whole grain oats, sliced almonds, sunflower seeds, raw sesame seeds and raw unsweetened coconut flakes.

All of the dry ingredients needed and combined in a bowl to make a simple granola recipe.

Make Syrup: Combine the butter, sugar, honey, salt, and vanilla in a saucepan. Cook the mixture until it boils, then remove it from heat and stir in baking soda.

Combine:  Pour the syrup over the oat mixture then toss everything to evenly coat it.

Two process photos for making syrup for homemade granola in a saucepan, and the syrup poured over dry granola ingredients in a mixing bowl.

Bake: Pour the mixture out onto a parchment lined or greased baking sheet and bake for about 18-20 minutes, tossing once during baking.

A healthy granola recipe being baked on a sheet pan, being flipped with a spatula.

Serve: Allow the healthy granola to cool completely in the pan to allow it to harden up and create those clusters of granola that we love.

The best honey granola recipe being scooped up with a spoon, ready to enjoy.

Recipe Variations:

  • Vegan: Substitute coconut oil for butter and agave nectar for honey.
  • Add Dried Fruit: Reduce oats by about ½ cup and add a heaping ½ cup raisins, craisins or dried cherries, mango or fruit of choice.
  • Nut Free: Substitute seeds (like pumpkin or sunflower), or dried fruit.
  • Gluten Free: Use gluten-free oats. 

Give Granola as a gift!

If you’re like me and enjoy spreading love in the form of homemade goodies, I’ve got you covered with the details you need to package this granola for gift giving. these up cutely.

My TBFS amazon storefront contains all of the items needed, including the labels and bags I used.

FREE Printable Granola Labels: Front Side / Back Side

Christmas Granola Gift Labels: Front Side / Back Side

Lauren Allen holding a package of homemade granola, labeled and ready to gift to neighbors and friends.

More Healthy Snack Ideas:

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An easy homemade granola recipe in a bowl on a baking sheet.
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Save Recipe


For the Syrup:


  • Preheat oven to 325 degrees and spray a large sheet pan with cooking spray, or line with parchment paper.
  • Mix dry ingredients: Add oats, sunflower seeds, coconut, almonds, and sesame seeds to a large bowl and stir to combine.
  • Make Syrup by adding butter to a large saucepan over medium heat. Stir in brown sugar, honey and salt. Bring the mixture to a boil and once boiling, remove from heat and stir in baking soda and vanilla.
  • Combine: Pour syrup over the dry oat mixture and mix well until everything is evenly coated.
  • Bake: Pour mixture onto prepared pan and spread into an even layer. Bake for 8 minutes. Remove from oven and toss mixture, then gently press down on it with your spatula to flatten it back into the pan. Bake for another 8-12 minutes until golden brown.
  • Press and Cool: Remove pan from oven and use the back of a metal spatula to press the hot granola firmly down into the pan. Allow granola to cool completely in the pan before stirring or breaking it up (this will yield clusters that stick together).


Yields: about 8 cups granola.
Serving Size: ¼ cup
Vegan Granola: Substitute coconut oil for butter and agave nectar for honey.
To Add Dried Fruit: Reduce oats by about ½ cup and add a heaping ½ cup Craisins, or freeze dried fruit.
Nut Free: omit almonds and add pumpkin or sunflower seeds, or dried fruit.
Gluten Free: Use gluten-free oats 
Storage Instructions: Store granola in an air-tight container in a cool, dry location for 4-6 weeks.
Freezing Instructions: Store granola in a freezer safe container or ziplock bag and freeze for 2-3 months. 


Calories: 102kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 61mgPotassium: 68mgFiber: 2gSugar: 5gVitamin A: 60IUVitamin C: 0.05mgCalcium: 26mgIron: 1mg

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I originally shared this recipe January 2019. Updated June 2020 and April 2024.

This recipe is adapted from a family friend from many years ago–thank you Glinda Straddeck!

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    Thank you for this easy recipe, I’ll definitely try it out asap. One question (if you don’t mind): at which temperature would you recommend to bake granola?

  2. 5 stars
    Easy to make, delicious and very crunchy. Love the baking soda trick and will try that with other granola recipes I will make in the future.

  3. 5 stars
    So good! Nervous to try; only made granola once and it was a disaster from a woman know for “pioneering” recipes. Can’t afford to throw out food, had to keep adding more ingredients to make edible. Really made me angry! So I read all your reviews first. Love how versatile your recipe is. Hate coconut so used pecans, walnuts, almonds, dried pineapple and apricots and of course oats. Used up maple flavored margarine instead of butter, thought might be too sweet so only added 1/4 cup honey. Appreciate food science of baking soda in this. It came out fabulous even though I burned it a little, more brown than golden. Still yummy. Can’t wait to try again with other fruits, nuts. Thanks!!!

  4. Is ¼ cup really a serving?😂 Especially if you’re eating it with a bowl of milk like it says in the post, that’s barely a sprinkle it the bowl. Anyway I’m about to try this recipe and see how it goes!

  5. This is a keeper! Some many ideas for additional things to switch out or add.
    Thanks for sharing your great recipes.

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