Homemade Granola

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0% would make this recipe again

Granola is a breakfast food consisting of various grains (mainly oats) and nuts, served with yogurt or milk. I've been making my own homemade version for a long while now, so that I know exactly what's gone into it rather than getting the store-bought types, which contain preservatives, refined sugars, and too much fat. The result is so delicious that my family and friends are now fully addicted to it and to the aroma that fills the house while preparing it. And last but not least, my granola is more economical than the store-bought products.

Preparation : 10 min Cooking : 35 min Cooking Dish : 30x38 cm
160 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly


vegetable oil spray, or butter, for the baking sheet
8 cups rolled oats 800 g
1 cup unsweetened coconut flakes 100 g
1 cup sunflower seeds 140 g
1/4 cup canola oil 65 mL
1/4 cup honey 90 g
1/3 cup maple syrup 85 mL


  1. Preheat the oven to 190°C/375°F. Lightly oil or butter a large baking sheet (about 30 x 38 cm).
  2. Combine the dry ingredients in a large bowl. Pour the oil, honey, and maple syrup into a small bowl, then warm it up about 30 seconds in a microwave oven. Pour this mixture over the dry ingredients then toss well. Spread the mixture onto the prepared baking sheet.
  3. Bake in the middle of the oven for about 30 to 40 min or until golden brown and crispy. Stir every 10 min to brown evenly and avoid burning the mixture.
  4. Let the granola cool down: It will become crispier and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once it has completely cooled, transfer it to an airtight container or plastic bag.


The granola will keep for several weeks in the refrigerator; up to 3 months in the freezer.

Nutrition Facts Table

per 1 serving (40g)


% Daily Value




7 g

10 %

Saturated 2.2 g
+ Trans 0 g

11 %


0 mg


0 mg

0 %


20 g

7 %


3 g

12 %


5 g

Net Carbs

17 g


4 g

Vitamin A

0 %

Vitamin C

0 %


2 %


9 %


This recipe is :
Good source of  :
Vitamin B1, Vitamin E
Source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Omega-6, Pantothenic Acid, Phosphorus, Selenium, Vitamin B2
Free  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fats 1 ½
Other Foods ½

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This recipe is in the following categories

Rice/Grain | Nuts | Snacks | Breakfast | Vegetarian | Halal | Low Sodium | Kosher