Homemade Granola (Sheet Pan)

Homemade Granola is easy to make for a toasty, chewy, and comforting breakfast or snack! One bowl, one sheet pan, endless possibilities.

Servings: -8

Prep Time5

Cook Time25

Total Time30

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.

Make-Ahead: Granola stores beautifully. Bake a big batch and keep sealed for 2 weeks or freeze for up to 3 months.

Storage: Store at room temperature in airtight jars or bags. Freeze flat in freezer bags for long-term storage.

Freezing: Freeze granola plain (without fruit) for best texture. Stir in dried fruit after thawing.

Reheating: Not needed! But if granola softens, spread on a sheet pan and bake at 300°F for 5–7 minutes to refresh.

Essential Tip: For extra clusters, press the mixture firmly onto the sheet pan before baking and avoid stirring too much.