Dad’s Homemade Granola

Homemade Granola

My dad’s been making his own granola for quite a few years, and I think by now he’s perfected the recipe.  At least, he’s now got it exactly the way he wants it.

Store bought granola is often a caloric explosion from all the fat and sugar they add.  Yes, my dad’s recipe uses a fair amount of sugar (he uses honey) and fat (I’m using coconut oil), but when you make your own, you know exactly what’s in it, you can change it to suit your tastes, and, above all, you can control that added fat and sugar.  As dad points out, “One should feel free to modify.”

And oh yeah, it’s a heck of a lot cheaper than buying the pre-made stuff.

I made a small batch this morning. I didn’t have on hand the nearly 10 cups of oats that his recipe calls for, so I simply made 1/4 the recipe.  I also had only a few almonds left in the pantry, so I substituted chopped walnuts (and still included the pecans).  I then splurged a little and added 1/4 tsp. Almond Extract for some bonus almondy yummness.

So even if this recipe isn’t fat- or sugar-free, I believe it’s still a wholesome addition to your breakfast lineup.  As always, fresh, unprocessed, whole foods are totally the way to go.

Thanks, dad!

Making Homemade Granola

Homemade Granola
5 from 2 votes

Dad's Homemade Granola

Keep in mind that the serving size should be small: 1/3 cup.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Yield 35 servings
Calories 181 kcal
Author Dennis Wilder


  • cups rolled oats not instant
  • cups sliced almonds
  • 1 cup pecans optional
  • cinnamon and/or nutmeg to taste optional
  • 2 to 4 tablespoons vanilla extract
  • ½ cup honey Dad prefers Miller's Wildflower
  • 1 cup oil I use coconut oil, dad uses vegetable oil


  1. In a large bowl, mix dry ingredients together. Combine the liquid ingredients in a measuring cup (microwave for 45-60 seconds to soften the honey), then stir into oat/nut mixture until evenly coated.
  2. Spoon onto a large, flat baking sheet (lightly oil pan if not non-stick) and bake at 350°F for 45 minutes. Stir well every 15 minutes. After 45 minutes, take a small amount out, let it cool for a minute, and test for doneness. If still soft, bake an additional 8 minutes, and test again. Do not overcook.
  3. Let cool, then store in an airtight container.
Notify of
Recipe Rating


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Inline Feedbacks
View all comments
August 7, 2012 8:14 am

I never have but don’t see why not. It seems like a healthy idea, only, I assume it would have a strong coconut flavor instead.

August 7, 2012 6:47 am

Can you make this using coconut oil?

June 5, 2012 4:10 pm

Actually I think it’s good for closer to at least a month. The flavor comes out a bit more/better after about a week.

UPDATE ON THE RECIPE. I’ve cut back on the honey to 1/3 C and replaced/added 1/3 C brown sugar (sorry Andrew) and 1/3 C vanilla (although I never seem to taste the flavor) and still use about 1 C oil (to bring to a total liquid of 2 C. Gives it slightly flakier, softer crunch which I like. And usually it does need that extra 7 or 8 minutes after the three 15 minute cooking periods.

Rachael Haines
Rachael Haines
June 5, 2012 10:47 am

Any idea how long this will keep if stored in an air tight container?

March 31, 2011 6:33 pm


It might be really hard to mix the batch evenly and coat the oats/almonds with the less oil. And I would assume the cooking time would change significantly, so you have to watch it carefully. I’ll look forward to hearing how it comes out.

Cathy @What Would Cathy Eat?
March 31, 2011 9:43 am

I am going to try making this, but with maybe half the oil. And I’m going to use macadamia nut oil!

March 25, 2011 6:00 pm


March 25, 2011 5:53 pm

I can’t imagine spreading the mixture throughout all those dry oats and nuts w/o the oil. Would also seem to cook up harder and crunchier with just honey? And I’ve found the more oil the ‘flakier and delicate’ the texture, which I prefer.

March 25, 2011 5:13 pm

I’ve made granola from a very similar recipe but it doesn’t include oil, just honey, oats, and nuts. Has Dennis tried this without oil or with less oil? I’m wondering what difference the oil makes in the final food.