. This granola makes a wonderful snack or breakfast (add your milk of choice and maybe some fresh fruit). It also stores beautifully, so it makes a great homemade gift.

Once you try homemade granola, you won’t go back to store-bought granola. It’s so much better!

This granola recipe is also a far more option, since it’s made with whole grains, unrefined oil and naturally sweetened. You just can’t beat freshly baked granola packed with delicious and good-for-you ingredients.

Plus, homemade granola is to make. You’ll only need one bowl and some basic pantry ingredients. Ready to make some?

Now that you have my base recipe, you can play around with the mix-ins and spices to make it your favorite granola.

By the way, you can preserve that freshly baked flavor by storing this granola in the freezer. Just let it warm to room temperature for a few minutes, and enjoy.

Heart-healthy, hearty, whole-grain keep their shape during baking. Be sure to use certified gluten-free oats if you need gluten-free granola.

I used and to make this batch. Other options include walnuts, which are rich in Omega-3s, whole or slivered almonds, cashews, peanuts, pistachios, macadamia nuts and sunflower seeds.

Oil helps make this granola crisp and irresistible. I prefer unrefined , which is delicious (you can barely taste the coconut, if at all) and produces the perfect texture.

You can use instead, if you’d like your granola to be a little more on the savory side. If you’re watching your saturated fat intake, olive oil is a better choice!

I love using in my granola. works great, too. As a bonus, these natural sweeteners infuse your granola extra-delicious flavor that sugar would not.

For flavorful granola, don’t skip the ! Too little and your flavors won’t sing. I prefer using fine-grain sea salt in this one (I always cook with fine-grain sea salt), but regular salt will do, too (just use a little less).

I added to this batch for some subtle warming spice. Ground ginger (use half as much) and pumpkin spice blends are other options.

Dried fruit lends some extra sweetness, chewy texture and irresistible fruity flavor. I used for this batch. I also love tart dried cherries, raisins and chopped dried apricots.

For fresh citrus flavor, stir (up to 2 teaspoons) into the mixture before baking. I love adding orange zest, in particular.

You can add after the granola has completely cooled (otherwise, they’ll melt).

If you’d like to add , you can add it halfway through baking for perfectly toasted results (see recipe note).

Some of you, like me, love big clumps in your granola. Here are my tips to achieving the best clumps:

Even with all those techniques in place, I occasionally end up with a batch of granola that isn’t as clumpy as my others, for reasons that I can’t explain. It’s always delicious, though!

This recipe is my favorite, go-to granola recipe. Over the years, I’ve played around with it to create a bunch of fun variations. Here they are for inspiration:

I love hearing from you and hope this granola recipe becomes your new favorite.

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