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This simple granola recipe is one of the easiest and tastiest you will find on the Internet. I’ve been making this exact recipe before Thriving Home even started. It’s got 5 main ingredients but you can easily add more if you want to jazz it up. Such a simple, healthy snack!
Granola: Good for the Body!
Similar to Homemade Chex Mix, this granola recipe makes a fabulous Healthy On-the-Go Snack. You can easily bag it up and take it out the door on a busy morning. It’s also a great Packed Lunch Idea for Kids.
What’s in the Recipe?
What makes our recipe stand apart from so many others is how simple it is! With 5 main ingredients (that you likely have in your pantry), you can whip up a batch in no time. Here is what you’ll need:
- Oats – Old fashioned rolled oats are best.
- Maple Syrup – Make sure it’s REAL maple syrup. Not table syrup.
- Whole Wheat Flour – You can use all-purpose if you need to.
- Vanilla – Use 100% real vanilla (or make homemade vanilla extract!)
- Coconut Oil – Any flavorless oil will work but I use coconut because it’s healthy and adds a touch more flavor to the granola.
- A pinch of salt
Let’s Make Some Granola!
Step 1: Mix the Dry Ingredients Together
In a mixing bowl, stir together the oats, flour, and salt.
Step 2: Mix the Wet Ingredients Together
In a separate mixing bowl, stir together the maple syrup, vanilla, and oil. If you use coconut oil, make sure it is melted!
Step 3: Mix Everything Together
Slowly pour the wet ingredients over the oat mix. Stir it until it’s well-combined and you no longer see dry flour.
Step 4: Spread the Mix Out on a Baking Sheet and Bake
This will make your house smell SO good. Bake for 25 minutes, stir and flip with a spatula, and then bake for another 25 minutes.
You did it! You just made a batch of healthy, simple homemade granola. Easy peasy, right?!
How Long Does Homemade Granola Last?
There are two good ways to store granola long-term:
- Store in the Pantry – Store in an airtight container for up to 6 months! Possibly a little less in a hot-humid environment. If you notice it becoming stale, move it to the freezer to extend its life a bit more.
- Store in the Freezer – Remove as much air as possible and it will last well past 6 months. To be honest, I’ve never stored it longer than that because we ate it. But from all of our freezer-cooking experience, we know that food will be safe to eat indefinitely if properly frozen.
Granola is also a great meal to take to others. I regularly take it to new moms. It makes a great hospital snack. Kids like it too so it’s a great one to take a family who might need a meal.
Chunky Granola Tips & Tricks
I like having big clumps in my granola. If you do too, here are some tips on how to get it nice and chunky:
- Let it chill. Give the granola plenty of time to cool before breaking it up.
- Crowd the oats in the pan so they can stick together. I use a basic half sheet pan for this granola recipe. It’s the perfect size and the rimmed edges make sure no granola falls off.
- Be sure to line the pan with parchment paper or a silicone baking sheet to prevent sticking.
- Gently press down on the granola with the back of a spatula after stirring the mixture at the half-way baking point. Then put the pan back into the oven to finish baking.
- Store in a solid container (instead of a plastic bag).
Want More Healthy Snack Ideas?
Swing by our 30+ Healthy On-the-Go Snack Ideas! We include tricks on how to get your family to actually eat them, too!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
- 3 cups old-fashioned rolled oats
- 1/2 cup whole wheat flour (sub: all-purpose flour)
- pinch of salt
- 1/2 cup PURE maple syrup
- 1/3 cup melted coconut oil (sub: avocado oil or another neutral oil)
- 1 teaspoon vanilla
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- Preheat oven to 300°F degrees.
- In a medium mixing bowl, stir together oats, flour and salt.
- In a small mixing bowl, combine syrup, oil and vanilla.
- Pour the wet ingredients over the oat mixture, and stir until well coated.
- Spread oats out on a parchment lined rimmed baking sheet.
- Bake for 25 minutes. Then, stir and flip the granola with a spatula. (You can add raisins or other ingredients, like nuts, shredded coconut, or other dried fruit, at this point.)
- Bake another 25 minutes.
- Let cool. Store in an airtight container in the pantry for up to 6 months or even longer in the freezer.
I almost ALWAYS double this recipe when I make it.