There’s something really special about having your own homemade granola. Not just because it tastes better, but because it’s made exactly how you like it, with the things you actually enjoy. In our case, it’s one of those mixes that comes together almost without thinking—just grabbing what we always have at home and know never fails.

The base is oats, of course, and from there it gets good: walnuts, almonds, and peanuts for that addictive crunch, coconut for a slightly sweet and different touch, and raisins that pop up here and there for a soft little contrast. It’s a pretty straightforward mix, nothing complicated, but full of flavor.

It also has that imperfect charm—no batch ever turns out exactly the same, and that’s part of what we love most. Sometimes more golden, sometimes with bigger clusters, other times a bit looser… but always delicious. It’s one of those things that doesn’t need to be perfect to be exactly what you’re craving.

Then come the ingredients that bring everything together and take it from a “good mix” to something really special: coconut oil, maple syrup, and almond butter. Together they create that balance of sweet, toasty, and deep flavor that makes it hard to stop eating. And yes, they’re also what give you those crunchy clusters you’re always digging for in the jar.

This is one of those recipes that doesn’t need a ton of explanation or precision. It almost always turns out great, smells amazing, and adapts easily to whatever you have on hand or feel like adding that day. Plus, there’s something comforting about knowing exactly what’s in it—no weird ingredients, no unnecessary extras.

In the end, it’s more than just a recipe—it’s a staple at home. The kind you always want to have around for breakfast, a quick snack, or just something good to grab without overthinking it. And once it’s gone… you’re already thinking about the next batch.

If you liked this recipe, you have to check out our pumpkin granola—you’re going to love it!

The best granola

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Breakfast, Snack

Cuisine: American

Ingredients Method

Ingredients

  

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• 3 C (9.52 oz) (270 gr) rolled oats
• 1/2 C (6.12 oz) (60 gr) pecan nuts (or castile nuts), in small chunks
• 1/2 C (6.12 oz) (60 gr) almonds, in small chunks
• 1/2 C (2.30 oz) (65 gr) peanuts
• 2/3 C (7.76 oz) (220 gr) honey or maple syrup
• 1/3 C (2.70 fl oz) (80 ml) coconut oil
• 1/4 C (2.19 oz) (62 gr) almond butter, sugarfree
• 2 tsp (0.34 fl oz) (10 ml) vanilla extract
• 1 tsp cinnamon powder
• 1/4 tsp (1.2 gr) salt
• 1/2 C (1,41 oz) (40 gr) unsweetened shredded coconut
• 1/2 C (2.64 oz) (75 gr) raisins

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Method

 

1. Preheat the oven to 320°F (160°C). Line a large rectangular baking sheet with parchment paper. In a large bowl, combine the oats with the nuts, almonds, and peanuts. Mix with a silicone spatula until well incorporated.
2. In a separate medium bowl, add the honey or maple syrup, coconut oil, almond butter, vanilla extract, cinnamon, and salt. Mix with the same spatula until fully combined and smooth.
3. Pour the honey mixture into the bowl with the oats and mix again until all the ingredients are evenly coated and the oats are slightly moist.
4. Transfer the mixture to the prepared pan and spread it out evenly. Lightly press it down with the spatula to compact it and help it hold together.
5. Bake at 320°F (160°C) for 15 minutes. Remove from the oven and add the shredded coconut and raisins. Mix, then spread and press the mixture evenly again. Bake for another 15 minutes. Take out of the oven and let it cool down completely without touching it.
6. Break the granola into smaller chunks with your hands. Transfer to glass jars and store.

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