This Easy Granola Recipe is made with a few basic ingredients that yield a nutty and crunchy granola. Since everyone has different sweetener preferences, I’ve included sweetener alternatives to brown sugar, including maple syrup and other sweeteners.

A glass jar filled with crunch granola mixed with dried cranberries

Homemade granola is simply better than store-bought granola—it just is. Why? Because you can control the ingredients, and there are no preservatives (which you don’t need) since its shelf life is long.

Nuts in granola

This is one of my favorite snacks, and I enjoy a mix of oats and nuts (with unsalted almonds and pecans being my favorites). If you prefer a nut-free granola, simply leave them out.

Oil-free granola

You will notice that there is no oil in this granola. Typically, oil is used to achieve crunchiness, but I prefer to omit it to keep the recipe on the healthier side. If you wish to incorporate healthy fats, melted coconut oil or avocado oil are excellent choices. 

Baking the granola at a low temperature, combined with the sweetener of your choice, provides sufficient crunchiness, in my opinion.

Yogurt topped with granola, nuts, blueberries and dried cranberries

Granola dry ingredients

When it comes to the dry ingredients, quick oats are typically the most commonly used base ingredient, as they bake quickly. Rolled oats or old-fashioned are what I specify in the recipe, but if you use quick cooking oats, cooking time may be shorter.

Best sugar to use for granola

Brown sugar, date sugar or coconut sugar.

Non sugar/natural sweeteners  for granola

Real maple syrup, honey.  Use half the amount than sugar.

Mix-it-up. I sometimes use a combination of half brown sugar and half pure maple syrup.

You can also make this a homemade healthy granola recipe by using a non-blood spiking sweetener like monk fruit syrup or sugar.

Optional additions to granola

Sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, flax seeds, coconut flakes, vanilla extract, fresh fruit, dried fruit (I added dried cranberries).

A spoonful of yogurt and granola parfait

Best pan to use for baking granola

A large non-stick baking pan/sheet pan is best. I also like to add a layer of parchment paper to help with cleanup.

Crunchy granola

If, like me you love a good granola crunch there are a few tips to follow. Make sure the granola is in an even layer so the heat can distribute around it and also baking low and slow. Baking at a low temperature means you can bake it longer to achieve the crunch you like and a delicious granola.

Chunky granola

I personally like clumpy granola, a mix of larger clumps and crumbles. If you like it all smaller you can simply break it up before the granola cools.

Granola serving suggestions

A great snack right out the container. My favorite is topping for fruit on the bottom yogurt (pictured below) Greek yogurt (yogurt parfaits with fresh berries) or a crunchy topping for a smoothie bowl.

Yogurt in a jar with fruit on the bottom

I also like to eat it like a cereal in a bowl with milk or milk alternative like my homemade oat milk, almond milk, cashew milk or soy.

Storing homemade granola

It is always best stored in an airtight container  at room temperature (around 68-75°F/20-24°C) and will stay fresh for up to 2 weeks, refrigerated up to 1 month and frozen for 3 months.

Yield: 6 cups

Easy Granola with Coconut Sugar

A closeup of granola with nuts and dried fruit

Old-fashioned oat is mixed with coconut sugar, almonds, pecans and dried cranberries.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 1 cup (145 grams) sugar of your choice * see note
  • 2 cups (312 grams) old-fashioned/rolled oats ** see note
  • 1 cup (145 grams) unsalted, raw whole almonds
  • 1 cup (145 grams) unsalted pecan pieces
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup (130 grams) dried cranberries


  1. Preheat oven to 250°F/130°C.
  2. To a small saucepan add the coconut sugar and 2 tablespoons water. Heat over low heat (be careful not to burn) while stirring until the sugar is dissolved. Remove from heat.
  3. To a mixing bowl add the oats, almonds, pecans, cinnamon and salt.  Pour the melted sugar over and mix well.
  4. Spread the mix onto a large baking sheet and smooth to an even layer and bake for 30 minutes.
  5. After 30 minutes, add the cranberries and stir. Smooth to an even layer and bake for a further 15 minutes. Allow to cool and transfer to sealed containers.


*Light or dark brown sugar, maple syrup or honey. If using maple syrup or honey use half the amount of sugar.

** You can also use quick cooking oats, but they may bake faster than rolled.

Nutrition Information



Serving Size

1/4 cup

Amount Per Serving Calories 134Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 51mgCarbohydrates 18gFiber 2gSugar 11gProtein 3g