Housemade Granola Recipe

Preheat and prepare

Preheat the oven to 325°F (160°C). Line a large rimmed baking sheet with parchment paper or a silicone mat for easy removal and even browning.

Mix dry ingredients

In a large mixing bowl, combine 3 cups rolled oats, 1 cup chopped almonds, 1/2 cup chopped walnuts, 1/2 cup coconut flakes (if using), 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds, 1 tsp ground cinnamon, and 1/2 tsp fine sea salt. Stir until evenly distributed.

Whisk wet ingredients

In a small bowl or liquid measuring cup whisk together 1/2 cup maple syrup (or honey), 3 tbsp neutral oil, 1 tsp vanilla extract, and 1 tbsp brown sugar (if using) until smooth and slightly runny.

Combine and coat

Pour the wet mixture over the dry ingredients. Use a sturdy spatula or wooden spoon to fold and press so the oats and nuts are evenly coated. Make sure there are no large dry pockets.

Spread and bake

Spread the coated oat mixture in an even layer on the prepared baking sheet — about 1/4 to 1/2 inch thick. Bake in the preheated oven for 20 minutes, then remove and gently stir/flip the granola with a spatula so it browns evenly. Return to oven and bake another 10–15 minutes until golden and fragrant. Total bake time: 30–35 minutes depending on oven and desired crunch. Watch carefully toward the end to avoid burning nuts.

Cool and add dried fruit

Remove the pan from the oven and allow the granola to cool completely on the baking sheet. As it cools it will crisp up and form clusters. Once cool, stir in 1/2 cup dried fruit (raisins or chopped dried apricots). Taste and add a pinch more salt if desired.

Storage

Store cooled granola in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. If you prefer larger clusters, press the mixture gently with the back of a spatula before fully cooling.

Portion 1/2 cup to 3/4 cup Greek yogurt into each serving bowl (recipe makes about 4 servings using 2 cups yogurt).

Spoon 1/3 to 1/2 cup of the cooled housemade granola over the yogurt per bowl, depending on how crunchy you like it.

Scatter 1/4 cup fresh blueberries over each bowl (total 1 cup divided among servings).

If desired, drizzle each bowl with 1/2 tbsp honey or maple syrup (optional) and finish with extra chopped nuts or a pinch of flaky sea salt for contrast.

Serve immediately so the granola remains crunchy. Leftover granola can be stored as noted above; assembled bowls are best eaten right away.