Homemade Granola (Sheet Pan)
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Homemade Granola is the breakfast hero you didn’t know you needed, and you can make a big batch on a sheet pan! Sweet, crunchy, and loaded with toasty nuts and chewy cranberries, it’s a hug in a jar. Maple syrup and cinnamon coat every oat, giving it that irresistible golden crunch, while coconut flakes and cranberries bring tropical sweetness and tang. Poured over yogurt, splashed with milk, or eaten by the handful, baked granola turns everyday mornings into something worth waking up for. Simple, wholesome, and endlessly customizable, it’s as good straight from the pan as it is dressed up in a parfait.
Table of Contents
WHY YOU’LL LOVE THIS HOMEMADE GRANOLA RECIPE
- Easy Cleanup: One bowl, one pan
- Texture Balance: Perfectly crunchy with chewy dried fruit
- Stores Beautifully: Make-ahead breakfasts and snacks
- Endlessly Customizable: Try all your favorite mix-ins.
- Better Than Store-bought: Fresher, cheaper, and tastier.
Homemade Granola
Once I learned how to make homemade granola, I wondered why I ever bought it in a box.
This sheet pan version? It’s ridiculously easy and makes your kitchen smell like heaven… sweet maple, warm cinnamon, and toasty oats.
And the best part? You can snack on it warm, right off the pan (trust me, you will).
I love that it’s crunchy enough to hold up in milk but still has those chewy cranberry pops. Plus, it’s a recipe you can change a hundred ways.
She’s flexible, fabulous, and oh-so-addicting. Honestly, good luck making sheet pan granola last two weeks.
INGREDIENT NOTES
- Rolled Oats: Use old-fashioned oats for the best crunch. Quick oats absorb too much liquid and won’t bake up crisp.
- Nuts & Seeds: Pecans and pepitas add richness and crunch, but almonds, walnuts, sunflower seeds, or cashews also work well.
- Maple Syrup: Pure maple syrup sweetens and helps the granola crisp. Honey can be used but will make clusters stickier.
- Coconut Oil: Adds flavor and binds everything together. Melted butter works too, but coconut oil keeps it lighter.
- Vanilla Extract: Pure vanilla gives warmth. Vanilla bean paste adds even deeper flavor if you have it.
- Cinnamon & Salt: Cinnamon adds cozy spice, and salt balances the sweetness. Don’t skip it!
- Dried Fruit: Cranberries add tart chewiness. Try raisins, dates, cherries, or dried blueberries for variety.
- Coconut Flakes: Toasts quickly and adds tropical flavor. Sliced almonds are a good swap.
VARIATIONS
- Nut-Free: Use only seeds like pepitas, sunflower, or chia.
- Tropical: Add dried pineapple, mango, and macadamia nuts.
- Chocolate Lovers: Stir in dark chocolate chips after cooling.
- Berry Burst: Mix in dried blueberries and strawberries.
- Autumn Spice: Add pumpkin pie spice and dried apples.
- Protein Boost: Add hemp seeds or flaxseeds before baking.
- Extra Chunky: Press homemade granola firmly onto to pan and don’t stir for larger clusters.
SERVING SUGGESTIONS
- Breakfast: Sprinkle over Greek yogurt with fresh fruit.
- With Milk: Enjoy homemade granola like cereal with cold milk.
- Snack Mix: Mix with pretzels and chocolate chips for a trail mix.
- Toppings: Use as a crunchy topping for strawberry banana smoothies or buttermilk pancakes.
- Fancy: Serve sheet pan granola layered in parfait glasses for brunch.
GRANOLA RECIPE HOMEMADE FAQ
Baked granola should smell toasty and look slightly golden. It’s okay if it still seems a bit soft, as it will crisp up as it cools.
No, it’s perfectly fine at room temperature for up to 2 weeks. That said, the fridge might be better in the summer if you decide to add chocolate chips to this homemade granola recipe.
You can! Allow it to cool completely (and I mean, completely) before storing flat in freezer bags. Leave out the fruit, though… mix that in once it’s thawed so the cranberries don’t get hard.
Honestly, it’s one of the top perks of knowing how to make homemade granola in the first place. Make a bunch in one go, then tuck it away for when you need it.
The secret to great granola is moisture-to-dry ratio and baking technique. Maple syrup and coconut oil coat the oats, helping them caramelize without burning.
Stirring once keeps it toasty on all sides, while pressing the mixture down gives you those coveted clusters.
Adding coconut flakes at the end prevents scorching (they toast in minutes), and cooling completely on the pan is essential… the granola crisps as steam evaporates.
Understanding these simple steps means your granola comes out crunchy, flavorful, and clump-y every single time, instead of soft or uneven. It’s science that tastes like breakfast bliss.
DONNA’S PRO TIPS
- Use parchment or a silicone mat to keep granola from sticking.
- Stir only once halfway through baking for even toasting.
- Add coconut at the end since it toasts much faster than oats.
- Cool completely on the pan. It will crisp as it cools.
- Pat fruit dry if sticky to keep granola from softening.
- Double the batch. This disappears fast, and it freezes beautifully.
- Avoid overbaking. Granola should look golden and smell nutty. It will firm up as it cools.
- Don’t overcrowd the pan. Use two pans if needed for even crisping.
- Jar it up. Store in glass jars for maximum freshness and easy gifting.
TOOLS NEEDED
- Large Baking Sheet: The bigger, the better for even toasting.
- Parchment Paper or Silicone Mat: Prevents sticking and makes cleanup easy.
- Large Mixing Bowl: Room to coat oats evenly.
- Spatula or Wooden Spoon: For stirring and spreading.
- Measuring Cups and Spoons: Accuracy matters for the syrup-to-oats ratio.
- Airtight Container or Jars: To store and keep crunchy.
Enjoy!
With love, from our simple kitchen to yours.
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Homemade Granola (Sheet Pan)
Ingredients
- 3 cups old-fashioned rolled oats
- 1 heaping cup nuts and/or seeds, (such as 3/4 cup pecans and 1/4 cup pepitas)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1/2 cup pure maple syrup
- 1/3 cup coconut oil, melted
- 1 tablespoon pure vanilla extract
- 1/2 cup unsweetened coconut flakes
- 1/4 cup dried cranberries
Instructions
- Preheat the Oven: Preheat oven to 325°F. Line a large sheet pan with parchment paper or a silicone baking mat.
- Mix the Dry Ingredients: In a large mixing bowl, stir together 3 cups old-fashioned rolled oats, 1 heaping cup nuts and/or seeds, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon kosher salt until evenly combined.
- Combine Wet and Dry: Add 1/2 cup pure maple syrup, melted 1/3 cup coconut oil, and 1 tablespoon pure vanilla extract directly to the bowl. Stir well until all oats and nuts look glossy and evenly coated. The mixture should feel slightly sticky.
- Bake the Granola: Spread the mixture in an even layer on the prepared sheet pan. Bake for 20 minutes, stirring once halfway through. Granola should look lightly golden and smell toasty.
- Add the Coconut: Sprinkle 1/2 cup unsweetened coconut flakes over the granola and return to the oven for 5–8 minutes, until the coconut is lightly browned. Watch closely to avoid burning.
- Cool and Add Fruit: Let granola cool completely on the pan — it will crisp as it cools. Once cooled, stir in 1/4 cup dried cranberries. Break into clusters if desired.
- Store: Transfer to an airtight container. Keep at room temperature up to 2 weeks.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
