This is The Absolute Best Homemade Granola! You will love every chunky bite loaded with oats, nuts, dates, raisins, seeds, and coconut–a perfect combination. Once you have tasted this high-quality, kind of fancy, and really delicious homemade granola, you will never eat store-bought granola again. If you’re not a fan of granola with dried fruits, check out this Crunchy Power Granola.
This recipe comes from my friend, Teima, and her 15-year-old daughter, Ethney. When Teima was growing up, her mom made granola all the time. Since they had a really big family, the original recipe made a huge amount of granola, and it was a staple at their house. Even though Teima only has two daughters, she makes the same amount today and keeps it in the freezer for a snack later. They always make sure they have granola, yogurt, and berries on hand–what a yummy combination!
Teima and Ethney make the granola together, and Teima likes to invite people to her house to make the granola with them. Occasionally, Ethney comes to my house and cooks recipes with me for the blog when I’m able to do it. She asked her mom, “Do you think Maria would want to post the granola on her blog?” It was so nice of Ethney to think of me. She is a good cook and really loves cooking.
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They have adapted the recipe from Teima’s mom to make it their own. They use coconut oil and add more dates and shredded coconut. It was surprising to me that the recipe calls for whole wheat flour. I had never thought about adding whole wheat flour to granola, but it helps bind the ingredients together to make it chunky. What was also surprising was the full, big batch uses a lot of water–3 cups. I have never made granola with water before either.
Once you have tried this homemade granola, whether you add it to yogurt for breakfast or eat it straight from the freezer as a snack, you’re going to be hooked just like me.
Step-by-Step Photos for How to Make The Absolute Best Homemade Granola
Frequently Asked Questions about How to Make The Absolute Best Homemade Granola
Can I cut the recipe in half?
If you do not want to make a gigantic quantity, here are the measurements for half a batch and one-quarter batch:
-
1/2 Batch
- Dry Ingredients
- 6 cups old-fashioned oats
- 2 1/2 cups whole wheat flour
- 4 cups chopped dates
- 1 1/2 cups chopped pecans
- 1/2 cup chopped or sliced almonds
- 1 cup sunflower seeds
- 1 cup raisins
- 1 cup shredded unsweetened coconut
- 1/2 cup sesame seeds
- Wet Ingredients
- 1 1/4 cups melted coconut oil
- 1 1/4 cups honey
- 1 1/2 cups water
- 1 tbsp salt
- 1/2 tbsp vanilla extract
-
1/4 Batch
- Dry Ingredients
- 3 cups old-fashioned oats
- 1 1/4 cups whole wheat flour
- 2 cups chopped dates
- 3/4 cup chopped pecans
- 1/4 cup chopped or sliced almonds
- 1/2 cup sunflower seeds
- 1/2 cup raisins
- 1/2 cup shredded unsweetened coconut
- 1/4 cup sesame seeds
- Wet Ingredients
- 2/3 cup melted coconut oil
- 2/3 cup honey
- 3/4 cup water
- 1/2 tbsp salt
- 1 1/4 tsp vanilla extract
Can I use all-purpose flour in place of whole wheat flour?
I have not made it with all-purpose flour, but I think it would still turn out good if you did. However, don’t leave the flour out. It helps bind the ingredients together to make it chunky.
I am not a fan of dates. Can I leave them out?
I am not a fan of dates either, but the dates in this recipe turn out so chewy and delicious. I highly recommend making the granola with dates at least once to see if you like them in this recipe. As a substitute, you could try dried cherries or dried apricots, and I think they would taste good, too.
What’s a good substitute for melted coconut oil?
If you do not have coconut oil, you can use vegetable oil. I recommend using coconut oil because it is healthier for you.
Can I use sweetened coconut?
Yes, you can. Keep in mind that the granola will turn out sweeter than if you used unsweetened coconut.
How many cookie sheets of granola can I bake at one time?
If you do choose to make the large batch, you will need four (4) cookie sheets. If you have a double oven, I recommend using both because it will take a good chunk of time to bake all the granola. Each sheet needs to cook for an hour. Having said all that, you can bake two sheets at a time, staggering them with one on the top rack and one on the bottom and switching them halfway through.
How should I store the granola?
The best way to store the granola after it has completely cooled is in freezer bags. It will stay good for up to a week on the counter or up to 3 months in the freezer.
Chef’s Tools:
Readers' Favorite Recipes with Oatmeal
- Dry ingredients:
- 12 cups old-fashioned oats
- 5 cups whole wheat flour
- 8 cups chopped dates
- 3 cups chopped pecans
- 1 cup chopped or sliced almonds
- 2 cups sunflower seeds
- 2 cups raisins (I like to use half regular and half golden.)
- 2 cups shredded unsweetened coconut
- 1 cup sesame seeds
- Wet Ingredients:
- 2½ cups melted coconut oil
- 2½ cups honey
- 3 cups water
- 2 tbsp salt
- 1 tbsp vanilla extract
- Preheat the oven to 250 degrees Fahrenheit.
- Spray 4 cookie sheets with cooking spray and set aside.
- In a huge mixing bowl, mix all the dry ingredients together.
- Next, in a stand mixer, blend all the wet ingredients together.
- Pour the wet mixture over the dry mixture and thoroughly mix everything together.
- Spread the granola mixture evenly onto the 4 prepared cookie sheets.
- Bake each sheet at 250 degrees Fahrenheit for 1 hour, stirring the mixture every 20 minutes. You can bake two sheets at a time, staggering them with one on the top rack and one on the bottom and switching them halfway through.
- When the granola is nice and crisp, remove it from the oven and let it completely cool down.
- Store the granola in an airtight container or Ziploc bags for up to 1 week on the counter or up to 3 months in the freezer.
- Enjoy!
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