This simple granola recipe is sure to become a pantry staple around your house. It's perfect with milk, yogurt and/or fruit for a quick breakfast, or by the handful for an afternoon snack. It is crunchy, delicious and so satisfying. And, fair warning, slightly addictive.
If you are currently in the habit of buying granola at the store, this easy recipe will most certainly ruin that experience for you. It's nearly impossible to consider going back to the store-bought stuff once you start making your own granola at home.
Ready to get started? Let's make homemade granola!
Why This Recipe Works
- This easy granola recipe comes together in less time than it takes to heat up the oven and bakes for a short 30 minutes.
- The ingredients themselves are simple, straightforward and wholesome.
- It's perfectly crunchy and sweet and contains just the right ratio of nuts, seeds, oats and sweetener.
The Ingredients
- Old-Fashioned Rolled Oats are the main component of this granola recipe. It's important to use the old-fashioned oats as opposed to the instant or quick oats which are cut more finely and will result in a granola without the same hearty, craggy texture.
- Raw pumpkin seeds (pepitas) and sliced almonds provide another layer of texture and flavor.
- Ground cardamom, cinnamon and ginger along with both vanilla and almond extract bring complementary warm spice to the mix.
- Pure maple syrup is our sweetener here (feel free to substitute honey if you prefer), and heart-healthy canola oil is the fat that helps the granola brown and crisp nicely.
How to Make Homemade Granola
- Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper and set aside.
- Mix the oats, seeds, almonds, cardamom, cinnamon, ginger and salt together in a large bowl.
- Add the canola oil and maple syrup and mix until fully combined.
- Spread in an even layer on the prepared baking sheet. Bake for 15 minutes.
- Remove the pan from the oven and gently mix the granola with a spatula. Before putting it back in the oven, firmly press the granola back into the pan in an even layer (preferably with a firm metal spatula).
- Bake for an additional 12-15 minutes or until golden brown and crispy.
- Remove from the oven and let cool completely on a wire cooling rack. Break into bite size pieces and enjoy!
Expert Tips
A few things to keep in mind for ensuring that your Cardamom Granola is the very best that it can be:
- Stir the dry ingredients well before adding the oil, syrup and extracts. This will help distribute the salt and spices evenly throughout the mixture.
- Stir the granola half-way through the baking process to redistribute everything on the baking tray.
- Firmly press the half-baked granola back into the pan in an even layer with the back of a metal spatula. This is a really important step if you want your granola to clump together.
- Let the granola cool completely before removing from the pan. If the granola is still warm when you package it, you run the risk of soggy granola.
- Freeze for long-term storage. Granola keeps well in an air-tight glass container at room temperature for about a week. For longer storage, freeze in zip-loc freezer bags. When we are really on top of it around here, we will make four batches of granola on a Sunday morning and stash it away in the freezer for a month's worth of breakfast and snacks. And granola straight from the freezer is oddly delicious, especially in the warmer months of the year!
What to Serve with Granola
Granola is so versatile and goes with so many things. I'm often found grabbing a handful from the jar and eating it plain, but here is a list of some other serving ideas for your homemade granola:
- with fresh fruit (berries, bananas, peaches, pears, apples...whatever is in season) and milk, yogurt or cream (plant or dairy-based)
- with a fruit compote such as strawberry rhubarb, blueberry cardamom, caramelized apple, pear cardamom, or peach ginger and a drizzle of milk, yogurt or cream
- with dried fruit such as raisins, cherries or blueberries and/or shredded coconut
- on ice cream with caramel sauce (yum!)
- add to your favorite muffin recipe for added crunch and nutrition
- on top of a smoothie or acai bowl
- or make these beautiful granola and yogurt parfaits with roasted strawberries!
FAQs
Thanks to a blend of wholesome oats, almonds and pumpkin seeds, this granola is high in fiber, healthy fats and protein. For more information on the health benefits of granola, check out this informative article here.
Granola keeps well stored in a tightly sealed container (I use a glass jar with a lid) at room temperature for two weeks. For longer storage, it's best to freeze granola. See the question below for freezing tips.
Homemade granola freezes really well! Once the granola has completely cooled, simply transfer it to a plastic freezer bag or another tightly-sealed freezer safe container. Granola will keep for up to 6 months in the freezer if stored properly.
Absolutely! Use two rimmed baking sheets rather than one and rotate the sheets halfway through the baking time.
Related Recipes
Looking for more delicious breakfast recipes featuring old-fashioned rolled oats? Give these tasty options a try:
Homemade Cardamom Granola with Almonds
Ingredients
- 4 cups old-fashioned rolled oats
- 1 cup sliced almonds
- ½ cup raw pepitas pumpkin seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon ground ginger
- 1 teaspoon fine salt
- ½ cup canola oil
- ½ cup real maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Combine oats, almonds, pepitas, cinnamon, cardamom, ginger and salt in a large bowl. Stir well, ensuring that the salt and spices are evenly distributed throughout the mixture.
- Add oil, syrup and extracts. Using a rubber spatula, stir well to combine.
- Transfer granola to prepared pan. Pat down with a rubber spatula to distribute the mixture in an even layer. Bake for 15 minutes.
- Remove granola from the oven and stir with a metal spatula to redistribute on the baking sheet. Firmly press down on the mixture using the back of your spatula, creating an even and tight layer of granola. Bake for an additional 12-15 minutes or until granola is toasty and golden brown.
- Remove from the oven and allow to cool completely on the baking sheet.
- Use a spatula to transfer the granola to glass containers for storage (or freezer bags if freezing). Granola keeps for about two weeks at room temperature or several months in the freezer
Notes
- Let the granola cool completely before removing from the pan. If the granola is still warm when you package it, you run the risk of soggy granola.
- Freeze for long-term storage. Granola keeps well in an air-tight glass container at room temperature for about a week. For longer storage, freeze in zip-loc freezer bags. When we are really on top of it around here, we will make four batches of granola on a Sunday morning and stash it away in the freezer for a month's worth of breakfast and snacks. And granola straight from the freezer is oddly delicious, especially in the warmer months of the year!
Nutrition
If you loved this recipe, give it a star review! Also, snap a picture of your Homemade Cardamom Granola with Almonds and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.
*This post contains affiliate links.
Lesley
Making this today—yum!
Kristi
Yay! Let me know how it turns out!
Kristi
Our favorite granola recipe!
Deborah
Could I use organic Coconut oil instead of canola oil?
Kristi
Hi Deborah,
Yes you can! Just make sure to warm it up slightly first so it's in liquid form before you mix it in with the other ingredients.
Kristi