Homemade Granola


I am re-posting this recipe as I am about to embark on making some more homemade granola as my stash has run out.  In the throws of peak training for Ironman Arizona and I have become a bottom-less pit so this will be terrific to have around as a healthy alternative to wanting to consume the entire pantry every night.  Enjoy!


Homemade granola is not difficult to make but when you can buy it for relatively cheap you just pick up a box or package.  It is my version of convenience food.  That is until yesterday.  I was at Sprout’s and needed to get some cereal for the Big Bowl I have been eating and I was staring at the granola.  I typically have a bowl of granola with coconut milk the day before a race and the day of the race and have been using Nature’s Path.

While thinking about making a purchase I wanted to check out the ingredients.  What I noticed immediately was that calories from fat represented 30% of the overall calories and was somewhat shocked.  Then I was really taken aback when I noticed that Palm Oil was the third ingredient listed.  Why would granola need any oil I thought.  Shouldn’t granola be rolled oats, nuts, dried fruit and maybe some honey?  Where does the oil come from?  Then I picked up a bag of Bob’s Red Mill Granola and the same thing was on the package.  The package of the blueberry granola showed a much better product but I thought that I could just make my own and I did.

As it turned out it is much better than any granola I have ever purchased.  I know everything that went into it and I want to share it with you.  Here is my recipe for my homemade granola.


Ingredients: 3 cups Grapevine Grains Rolled Oats (use CTER for a 10% discount), 1/4c Peanut pieces, 1/4c Walnut pieces, 1/4c Almond pieces, 1/4c Pumpkin Seeds, 1/4c Sunflower Seeds, 3 Tbsp Molasses, 3 Tbps Honey, 3 Tbsp Peanut/Almond Butter (homemade), 3 Tbsp Dried Blueberries, 3 Tbsp Raisins, 3 Tbsp Chopped Figs, 3 Tbsp Chopped Dates, 1 Tbsp Cinnamon

*** Updated to include the Peanut/Almond Butter***

Servings: 10 (Serving Size 1 cup)

Nutritional Information Overall: 3285 calories, 150g Fat, 416.5g Carbs, 63.6 Fiber, 111.1g Protein

Nutritional Information Per Serving: 329 calories, 15.0g Fat, 41.7g Carbs, 6.4g Fiber, 11.1g Protein

Nutritional Breakdown: 48.5% Carbs, 12.3% Protein; 39.2% Fat (A perfect 4:1 Carb:Protein ratio making this excellent for recovery)


  1. Preheat oven to 450*
  2. In large mixing bowl add all ingredients and combine until it has a tan color.  This means all ingredients have been coated in honey and molasses.
  3. Spread the mixture on a baking sheet (you can spray coconut oil to prevent sticking but I don’t.)
  4. Place in center of oven and bake for 15 minutes.
  5. Remove from oven and let cool.
  6. Once cooled take a serving spoon and begin to break up the granola pieces and place in an air-tight container.


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  1. BDD says:

    Thanks for sharing
    BDD recently posted..Want to a Chance to Win Chrissie Wellington’s New BookMy Profile

  2. Oh my!! I LOVE granola!!!!!!!! Just mail me some will ya..
    Mamarunsbarefoot recently posted..Finding PeaceMy Profile

  3. Christina says:

    I have a hard time not eating my homemade granola (like all of a huge batch) while it is still warm. Yum! May try to alter my recipe next time and try something akin to yours.
    Christina recently posted..Busy Weekend (Bike Ride)My Profile

  4. CTER says:

    I just updated the recipe to include the Peanut/Almond Butter. Can’t believe I left that out out this recipe.
    CTER recently posted..Homemade GranolaMy Profile

  5. misszippy says:

    That sounds really yummy and easy! I hate when companies add things that are so unnecessary!
    misszippy recently posted..I’ve dug a bit of a holeMy Profile

    • CTER says:

      I still can’t figure out the point of the oil. For preservation? And the best part is that they highlight it as organic. Who cares…..why is it in there?

      This was so easy and next time I’ll make them into bars for easy on the go treats.

  6. Jill says:

    You should sell some of this stuff you make. Seriously. I’m way too lazy to make that … but I’d buy it! :)
    Jill recently posted..TimeMy Profile

  7. rcarmstrong says:

    On a lark, I started making my own a while back (even though I’m not vegetarian or vegan, I use a vegan recipe that’s not too far from yours). Homemade is so much better– nutritionally and taste-wise. Hadn’t thought about adding the PB, though– might have to give a shot next time.

    BTW– a little shredded coconut is also nice, esp. once it toasts in the oven… ;-)

    • CTER says:

      Yes, shredded coconut is great in granola as well. I usually toss it in to the bowl when I pour my milk over it instead of toasting it, but have toasted it as well.
      CTER recently posted..Homemade GranolaMy Profile

  8. Sabrina says:

    This recipe is absolutely delicious! My husband says it is the best cereal he has eaten…ever! It has the perfect balance of salty and sweet. The recipe is easy to add to… I added in some pepitas and flax seed. Love it!!!
    Sabrina recently posted..Welcome to Executive Landscape DesignsMy Profile

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