Skip to main content

Homemade Granola

Homemade Granola

I remember the first time I realized that granola ain’t exactly a low cal diet food. SO disappointed! I mean, it just screams healthy, doesn’t it? Shouldn’t a girl be able to eat all she wants of the stuff and go on losing pounds & inches? But I got over it. In an incredible feat of denial, I decided granola shouldn’t be a guilty pleasure. I still categorize it in the “good-for-me” food group. Hey, better granola than Godiva.

My recipe for Homemade Granola includes flaky light coconut chips and is sweetened with brown sugar, maple syrup (with its rich, earthy flavor) and raisins. You can swap in an equal measure of craisins or chopped apricots, or pineapple, or any dried fruit of your choice in place of the raisins.

I love the simplicity of the recipe for making your own granola and the fact that almost any substitution works. Instead of raisins use dried cherries, cranberries or blueberries. Instead of almonds try walnuts, pecans or peanuts. If you have the palate of a pregnant woman you can just add all of the above.

I love my granola in yogurt or ice cream – how do you enjoy yours?

  • Duration
  • Cook Time
  • Prep Time
  • 8 to 10Servings


  • 6 cup old fashioned rolled oats
  • 2 cup whole roasted unsalted almonds
  • 1 cup pecan halves
  • 1 cup unsweetened coconut flakes
  • 2/3 cup brown sugar
  • ½ cup maple syrup
  • ½ cup olive oil
  • 1½ teaspoon kosher salt
  • 2 cup raisins


Preheat oven to 275° F.  Lightly spray 2 sheet pans with cooking spray.

1. In a large bowl combine oats, almonds, pecans and coconut, toss together. Spread evenly in a single layer between 2 prepared sheet pans.

2. In a second bowl combine brown sugar, maple syrup, olive oil and salt.  Pour evenly over oat mixture.

3. Bake for 1 hour, tossing with a spatula every 15 minutes for even browning.  Remove from oven, let cool 15 minutes. Once cool mix in raisins. Store in an airtight container at room temperature for up to 1 month.