Basic granola, slow roasted, and made with Old-Fashioned oats, brown sugar, maple syrup, oil, vanilla extract and pinch of salt. It’s the perfect breakfast snack.
Today I have the perfect basic homemade granola recipe for you, and it’s super easy to make (because I made all the mistakes testing the recipe out). You can make it with everyday ingredients from your pantry. Can I tell you how many times I have made this granola and have failed? I burnt several batches and others tasted terrible. But after several attempts and many days of eating burnt granola, I have finally found the key!
The key, my friends, to good granola is LOW oven temperatures and SLOW roasting. 250F seems to be great temperature for granola making. No 425F here. Otherwise, you will end up with blackened granola, which… isn’t good. 
This Basic Homemade Granola uses 6 ingredients. All you need are Old-Fashioned Rolled Oats (if you use other kinds, you won’t achieve the same texture), brown sugar, maple syrup, neutral tasting oil (like canola or vegetable oil), pure vanilla extract, and a pinch of salt. That pinch of salt is very important! It helps to bring out all the flavors. You can substitute your favorite liquid sweetener in instead of maple syrup (like honey), but I love maple syrup so I use it in a lot of my dishes.
A great thing about this granola recipe is that you can add whatever kind of add ins that you like. Nuts, dried fruits, seeds, chocolate or peanut butter chips, are all great options to add in. Best to add those once the granola is done toasting though, otherwise, they may not have the same great flavor.
Granola is perfect for yogurt parfaits, smoothie bowls, trail mix, toast or even just a snack. Store in an airtight container and use whenever you need.
Step by Step Guide to Making Perfect Basic Granola
Preheat Oven:
Set your oven to 250 degrees Fahrenheit.
Combine Wet Ingredients:
In a large bowl, whisk together the maple syrup, oil, brown sugar, vanilla extract, and a pinch of salt until well combined.
Add Oats:
Stir in the rolled oats, making sure they are thoroughly coated with the maple syrup mixture.
Prepare Baking Sheet:
Grease a baking sheet or line it with parchment paper.
Spread Granola:
Pour the granola mixture onto the prepared baking sheet and spread it out evenly.
Bake the Granola:
Place in the oven and bake for 45 minutes. Remember to stir the granola every 15 minutes for even cooking and to prevent burning.
Check for Doneness:
The granola should be slightly crunchy and have a golden-brown color once done.
Cool and Store:
Let the granola cool for about 5 minutes. Break up any large clumps if you prefer a loose granola texture. Store in an airtight container.
Notes:
Feel free to add nuts, seeds, or dried fruit to the mixture before baking for added flavor and texture.
This granola can be stored in an airtight container for up to 2 weeks
If you desire clumpy granola, consider adding more syrup or honey. Once the cooking is done, let granola cool without breaking it up.
Perfect Basic Homemade Granola
- Total Time: 50 minutes
- Yield: Makes about 4 cups 1x
- Diet: Vegetarian, Omnivore
Description
A simple recipe for crunchy granola, perfect for breakfast or a snack. Slow-roasted to perfection with just the right amount of sweetness.
Ingredients
- 2 cups (473 ml) Old Fashioned Rolled Oats
- 0.5 cups (118 ml) maple syrup
- 0.25 cups (59 ml) neutral-tasting oil
- 0.25 cups (59 ml) brown sugar
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 250°F (121°C).
- In a large bowl, whisk together maple syrup, oil, brown sugar, vanilla extract, and a pinch of salt until well combined.
- Stir in rolled oats, ensuring they are thoroughly coated with the maple syrup mixture.
- Grease a baking sheet or line it with parchment paper.
- Pour the granola mixture onto the prepared baking sheet and spread it evenly.
- Bake for 45 minutes, stirring every 15 minutes to prevent burning.
- The granola should be slightly crunchy and golden-brown when done.
- Let the granola cool for 5 minutes. Break up any large clumps if desired. Store in an airtight container.
Notes
- For a nuttier granola, add 1/2 cup of your favorite chopped nuts (almonds, walnuts, pecans) during the last 15 minutes of baking.
- To reduce the sweetness, decrease the brown sugar to 2 tablespoons.
- Store your granola in an airtight container at room temperature for up to 2 weeks; longer storage in the refrigerator is recommended for maximum freshness.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 15
- Sodium: 50
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Carbohydrates: 30
- Fiber: 4
- Protein: 5
Hope you have successful granola baking adventures and a wonderful week!
Frequently Asked Questions
Why do I need to use Old-Fashioned Rolled Oats instead of instant oats?
Old-Fashioned Rolled Oats provide the best texture for granola, while instant oats will become too soft and mushy.
What happens if I roast the granola at a higher temperature than 250F?
Roasting at a higher temperature can lead to burnt granola, which will negatively affect the flavor and texture.
Can I substitute maple syrup with honey in this recipe?
Yes, you can substitute maple syrup with honey or another liquid sweetener, but keep in mind that it will slightly alter the flavor.
Going low-and-slow at 250°F was what finally worked for me. Anything hotter and my batch blackened at the edges before the middle could crisp. An hour at 250 gets evenly crunchy clusters. My kid eats it straight from the bag for school.
Thank you! Absolutely perfect! I added sunflower seeds and a tiny bit of honey and had two bowls right after it was cooled enough! And my 7 year old son loved it on yogurt! I l liked it with some almond milk like cereal! Perfect!
Turned out perfect! Thank you ?
Turns out delicious every time. Great basic recipe.
That sounds incredibly delicious! I’ll have to try those additions! Thanks for trying this recipe. So glad you enjoyed it!
This is incredibly good granola! I added chopped pecans and a handful of dates & raisins, decreased the oil by about 25%, and skipped the brown sugar. I also dusted it with pumpkin pie spice and increased the oven temp to 275. It turned out so crunchy and sweet– this will be my go-to basic recipe!