A sweet breakfast granola sweetened with agave and maple syrups and made with coconut oil. Studded with craisins, this homemade granola recipe you’ll make again and again.
Have you tried my Salted Chocolate Granola? Based on our favorite store-bought chocolate granola…it’s a family favorite! Give it a try!
Making your own granola feels intimidating to some, but if you’ve ever done it you probably haven’t gone back to purchasing granola. Because you know…homemade granola replaces that store bought version easily and without a lot of fuss.
Ingredients in homemade granola swap out easily. Swap out the nuts, the dried fruit, even the sweeteners and oils without a lot of trouble. Homemade granola is easily customized to what your tastes are and what you have on hand.
This recipe calls for Craisins because I find that my family prefers them to raisins or dried cranberries. But you might try dried cranberries and find that you prefer that.
Try adding a bit of chocolate chips to your granola for those family members with a sweet tooth. But be sure to add it in AFTER the granola has baked or you’ll end up with a mess.
My son Levi ADORES breakfast parfaits with layers of granola, yogurt, and frozen blueberries. He loves frozen blueberries so much he eats them straight from the container as a snack. I try to keep granola on hand, at all times.
Does it matter what kind of oats you use in granola?
Yes, it really does matter. You should use old-fashioned, rolled oats in homemade granola. Quick-cooking oats get a bit dusty and loose their texture in homemade granola’s.
Does baking temp matter in homemade granola?
Yes, think of your granola like a tough cut of meat…low and slow creates the best result. Using a low heat results in yummier granola.
Speaking of tough cuts of meat, when is the last time you had a Sunday roast? As a child, I had a friend whose family had roast every. single. Sunday. I thought it was the strangest thing. Now, though, I love that idea and find it so cool when I hear of families with Sunday dinner traditions. Occasionally, I make up a Sunday roast and gather the family together. So lovely!
I mean, that looks just as good as any you would buy in the store. And the best part is that YOU get to pick the ingredients that go into it. So good!
How do I store homemade granola?
Store your homemade granola in an airtight container in a cool, dry location (I keep mine in my pantry) for up to 6 weeks. You CAN freeze it, as well.
Is it cheaper to make your own granola?
Honestly, that depends. I like to use ingredients I already have on hand or I have little bits of from another recipe to create my homemade granola. If I were to buy ingredients JUST for making homemade granola then my costs probably wouldn’t be cheaper than purchasing it. Remember, though, homemade granola allows us to control the ingredients being used. For me, that’s a big deal and one reason I love making it homemade.
Cranberry Nut Granola
- 3 cups old-fashioned, rolled oats
- 1/2 cup craisins
- 1 cup mixed nuts
- 1/2 cup agave syrup
- 1/4 cup natural maple syrup
- 1 tsp vanilla extract
- 1/3 cup coconut oil
- Preheat your oven to 330 degrees F.
- In a microwave safe bowl, combine coconut oil, agave and maple syrup. Heat for
- approximately 20 seconds (or until coconut oil has fully melted). Whisk together.
- Chop 1 cup of mixed nuts, set aside.
- In a large bowl stir together oats, craisins, nuts and melted oil mixture.
- Spread on a baking sheet.
- Bake for approximately 30-35 minutes, stirring halfway through.
- Remove from the oven and let cool. Granola will become more crunchy as it cools.