Homemade Granola

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When a producer and editor for the Today Show and Today Food reached out to me about a recipe for their “Sheet Pan Sunday” Column, I knew that I wanted to share this “sheet pan” granola.


It’s one bowl and one sheet pan. It’s perfect for the meal prep crew, if that’s your jam. But it’s also great for people like me who sometimes don’t want mushy oatmeal, and want the satisfying crunch from fiber-rich oats.

I added coconut, almonds, vanilla and even dried cherries to my granola mix. But granola is so wonderfully customize-able. You can, and should, just simply use what you have on hand. Pecans would be lovely in place of almonds! Or sunflower seeds! You can even toss a handful of chocolate chips in.

I give some of these options in the article with Today Food, so you can read that here. You can also check out the article for the recipe, which is also posted below!



Homemade Granole Recipe

Homemade Granola Ingredients

2 cups (200 grams) rolled oats
1/2 cup (60 grams) sliced almonds
1/2 cup (4 ounces) pure maple syrup
1/4 cup unsweetened coconut flakes*
2 tablespoons coconut oil or vegetable oil
1 teaspoon vanilla extract
Dash of salt
1/4 cup dried cherries or other dried fruit (optional)

*Note: You can use sweetened or unsweetened coconut, shredded or shaved.

Homemade Granola Method

1. Preheat the oven to 250°F. and place a rack in the middle of the oven. Line a baking sheet (preferably rimmed) with parchment paper, foil or a silicone baking mat.

2. In a large bowl, combine the oats, almonds, maple syrup, coconut flakes, coconut oil, vanilla extract and salt. Stir until all of the ingredients are combined and evenly moistened.

3. Pour the oats into the baking sheet and use the back of a spoon to spread them into an even layer so that all of the oats will cook evenly.

4. Bake for 80 minutes in total, removing the pan to stir the granola every 20 minutes. When stirring, gently flip the granola over so that it cooks evenly. The granola is ready when it feels dry and crunchy and is a toasty, golden-brown color.

5. Remove from the oven and let cool to room temperature. Add the dried cherries and store in an airtight container until ready to use.

Storage: You can stir the granola in a closed container at room temperature for up to 4 weeks, or until it gets stale.


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  • Jenn Lott SAYS | June 17, 2020

    You have inspired me. I am making this tonight! 🤤😋 We love homemade granola and I love that these are all simple ingredients!

    • Vallery Lomas SAYS | June 19, 2020

      I’m so glad! Enjoy!

  • Stephanie Beebe SAYS | June 20, 2020

    So good. Perfectly crunchy and just the right hit of sweet.

    • Vallery Lomas SAYS | June 22, 2020

      so glad you enjoyed!

  • Sabrina Thor SAYS | June 23, 2020

    Made this and it did not last long! The crunch and flavor were perfect, so good!

  • Michelle Murray SAYS | June 28, 2020

    I’ve used several recipes for homemade granola and this one is AMAZING. Thanks for sharing!

  • Katherine SAYS | July 14, 2020

    I absolutely love this granola and how easy it was to make! It’s so good, I keep snacking on it throughout the day!

  • Mary Noel SAYS | July 18, 2020

    This looks so good! However, we have a coconut allergy in our house. Any ideas for a substitution?

  • Lauren SAYS | July 19, 2020

    YES. I love this fruit and nut granola at the store but have been using another recipe to make my own because it’s so much cheaper. This is IT. SO much better than my other recipe. I’m so happy I tried this. Thank you!

about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.



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