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Homemade Granola

A simple recipe that transforms basic pantry ingredients into clusters of crunchy, cinnamon-scented granola with oats, almonds, pumpkin seeds, and dried cranberries.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 12
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 3 cups old-fashioned rolled oats
  • 1/2 cup sliced almonds
  • 1/4 cup pumpkin seeds
  • 1/4 cup honey
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup dried cranberries
  • 1/4 cup mini chocolate chips (optional)

Method
 

  1. Preheat your oven to 325°F and line a large rimmed baking sheet with parchment paper. Position your oven rack in the center for even browning.
  2. In a large mixing bowl, combine oats, almonds, pumpkin seeds, cinnamon, and salt. Stir everything together until evenly distributed.
  3. In a small bowl, whisk together melted coconut oil, honey, and vanilla extract until smooth. Pour it over the dry ingredients and mix thoroughly with a wooden spoon until every oat glistens.
  4. Spread the mixture evenly across your prepared baking sheet, pressing it down slightly with the back of your spoon to help create chunky clusters.
  5. Bake for 18-22 minutes, stirring once halfway through to ensure even browning. The granola is ready when it turns golden brown and fills your kitchen with toasted aroma.
  6. Remove from the oven and immediately sprinkle the dried cranberries over the hot granola. Let cool completely on the baking sheet for 15 minutes before adding chocolate chips if using.

Notes

Make a double batch on Sunday for meal prep. Don't skip stirring halfway through baking to prevent burning. Avoid adding dried fruit before baking as it will burn. Never store while still warm as trapped steam creates sogginess. Store cooled granola in airtight container at room temperature for up to two weeks, or freeze for up to three months.