Easiest Ever Homemade Granola

Always a sucker for a bargain, I recently was compelled to purchase four bags of Bob’s Red Mill rolled oats because they were on sale two for $5. How could I resist? The major catch is that I’m the person in my home who actually likes oatmeal, so I probably over did it a tad when I purchased four bags of oats. Finishing one bag is a feat—finishing four? Well, I honestly have no idea, I’ll tell you if/when it happens.

However, my daughter just loves granola, so that became the obvious way to burn through a couple of bags. Results have been positive and I’ve had fun concocting new types of granola: sweet, healthy, filling, light… Read on for some fun ideas!

Easiest Ever Homemade Granola


  • 2 cups of rolled oats
  • 1 cup raw nuts or seeds (try to mix a few types together)
  • ¼ cup coconut shreds or flakes
  • ½ tsp. sea salt
  • ½ tsp. cinnamon (try pumpkin pie spice or cacao powder, too)
  • 1 tsp. vanilla extract
  • ½ tsp. chia seeds (or other superseeds, like flax, hemp, or a mix of all three)
  • ¼ cup extra virgin olive oil or coconut oil (melt the coconut oil)
  • ¼ cup maple syrup or local honey


Mix all of the above ingredients in a bowl until all the wet ingredients have been thoroughly blended with the dry ingredients.

Now, I have a wild love affair with my dehydrator, so that is what I used to cook the granola. If you do not have a dehydrator, (get one!) you can simply line a cookie sheet with parchment paper, set the oven to 325 degrees and cook for about 35-40 minutes, depending on your desired crispiness. If you are using a dehydrator, simply spread onto the drying sheets and cook on the fruits and vegetables setting for about 6-8 hours. I like my granola super crispy, check on it throughout the cooking process if you’re not sure how crispy you’d like to get it.

The fun part of preparing your granola comes once the granola has cooled to room temperature. While it’s cooling, I usually ransack the pantry, looking for any delicious odds and ends to toss into the mix. Some kind of baking chip, such as chocolate or butterscotch, is always good. Dried fruits (raisins, cherries, apricots) are amazing. I have been known to toss in M&MS, miniature peanut butter cups, chocolate covered sunflower seeds, or pomegranate seeds before. You can even toss in a handful or two of cereal or pretzels—see what you have and go with it.

Store in an airtight container for up to a week, if it lasts that long.



About Becky Jha

Born and raised in rural Connecticut , Becky DeMattia-Jha attended Salve Regina University in Newport, RI, and has her M.Ed. She has been teaching high school English for 15 years and currently resides in Massachusetts with her husband, their two children, and their German Shepherd. She spends her precious summer vacations indulging in passions other than literature: serving as a lactation peer coach, practicing herbal medicine, organic gardening, making natural cleansers and cosmetics, and preparing quick and easy organic recipes for her family. She hopes to share her efficient, chemical-free, eco-conscious, frugal, and simplistic homemaking and homesteading tips with you.

Leave a Reply