House Made Granola Recipe

Preheat and prepare

Preheat the oven to 325°F (160°C). Line two large rimmed baking sheets with parchment paper or silicone baking mats for even browning and easy cleanup.

Combine dry ingredients

In a large mixing bowl, combine 4 cups rolled oats, 1 cup chopped almonds, 1/2 cup chopped walnuts, 1/2 cup chopped pecans, 1/2 cup shredded coconut, 1/4 cup flaxseed meal (if using), 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds, 1/2 teaspoon kosher salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground cardamom. Stir to evenly distribute the nuts, seeds and spices.

Make the wet mixture

In a small saucepan or microwave-safe bowl, warm 1/2 cup maple syrup, 1/4 cup neutral oil, 2 tablespoons brown sugar, and 1 teaspoon vanilla extract over low heat just until the sugar dissolves and the mixture is glossy (about 1–2 minutes). Remove from heat.

Combine and coat

Pour the warm syrup-oil mixture over the dry ingredients. Use a spatula to fold and press so all dry ingredients are evenly coated. The mixture should be sticky but not soupy; if too dry add up to 1 tablespoon more oil or 1–2 tablespoons more maple syrup.

Bake, stirring first

Spread the coated granola in an even layer across the prepared baking sheets, about 1/2" thick. Bake for 12 minutes, then remove and gently stir or flip the granola between the two sheets so it browns evenly.

Finish baking to golden

Return the trays to the oven and bake another 8–12 minutes, rotating trays front-to-back halfway through, until the granola is deep golden and fragrant. Watch carefully toward the end to avoid burning—total bake time ~20–24 minutes.

Add coconut and cluster (optional)

If you prefer larger clusters, press the granola gently with the back of a spatula while still warm. If shredded coconut wasn't included earlier or you want it more toasted, sprinkle it on top for the last 4–6 minutes of baking so it toasts without burning.

Cool and add dried fruit

Remove sheets from oven and let granola cool completely on the pans (about 30–45 minutes). Cooling forms clusters and crisps the granola. Once cool, break into pieces and stir in 1/2 cup dried cranberries and 1/4 cup chopped dried apricots (if using).

Store

Transfer cooled granola to an airtight container. It will keep at room temperature for up to 2 weeks (longer in the fridge). For best crunch, store separate from any fresh fruit or yogurt until serving.

Portioning: Divide 4 cups Greek yogurt into 4 equal bowls (about 1 cup yogurt per serving).

Assemble: Spoon about 3/4 to 1 cup of granola over each bowl of yogurt. Top each serving with 1/2 cup fresh mixed fruit (berries, sliced banana, or sliced stone fruit) and a sprinkle of extra seeds or nuts if desired.

Finish: Drizzle each serving with 1/2 teaspoon to 1 teaspoon honey or extra maple syrup to taste. Serve immediately so granola stays crisp.

Variations & notes: For dairy-free, substitute coconut or almond yogurt. To make gluten-free, use certified gluten-free oats. Adjust sweetener amounts to taste; you can replace some or all maple syrup with honey or brown rice syrup.