Whether you’re busy or just tired, this healthy homemade fall medley granola recipe will surely be a regular part of your breakfast rotation!
With a busy work schedule, I’m always trying to think of easy ways to prep food, especially breakfast, so that I can just have something to grab and go. Even when I started working remotely, it was still difficult to have enough time in the morning to make breakfast since I had either a block of really early meetings going on until noon, or a block of late night meetings, or both (global team for the win!).
One of my go-to breakfast options to prepare ahead of time is homemade granola. More importantly, not only is this granola recipe super easy to make in bulk, but it’s also super versatile. You can eat it as is, or with milk, or with yogurt–whatever floats your boat! AND you can really choose what types of add-ins you want.
Tools you’ll need
- 4 cups old-fashioned rolled oats
- 1/2 cup pepitas*
- 1/2 cup chopped walnuts*
- 1/4 cup chopped pecans*
- 1/4 cup sliced almonds*
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup olive oil (or coconut oil)
- 1/2 cup maple syrup (or honey)
- 1/2 cup dried cranberries*
- Preheat your oven to 350 degrees.
- Mix the oats, nuts, seeds, salt, and cinnamon in a large mixing bowl.
- Mix in the oil, maple syrup, and vanilla, so that everything looks coated enough.
- Put your mixed granola onto a parchment-lined baking sheet and spread evenly.
- Bake in the oven until golden brown, about 20-23 minutes.
- Once it's done baking, take it out of the oven and sprinkle with the dried cranberries while it's hot.
- Let it cool for at least an hour. If you want more chunky granola, you want clump some of them a bit more before it completely cools.
*You can really use any combination of nuts, seeds, and dried fruit as you want, as long as you keep each type to no more than 1/2 cup. You can even add some chocolate chips!
Usage and Storage
After your granola has cooled, you can store it in an airtight container. Additionally, this should last about a week and a half in room temperature. From my experience, it never lasts more than 4 days because my husband, roommate, and I love munching on these. But if you have enough self-control and want to freeze these for a rainy day, store them in a freezer-friendly Ziploc bag and these should last for up to 4 months. Be careful though if you end up adding the dried fruit; you may want to let it sit in room temperature for at least 15 minutes before digging in.
These are also great as gifts! I’ve made these and put them in cute little 16-oz mason jars to give to my family for the holidays.
Looking for another homemade granola recipe? Try a different variation of this with my Honey Berry Granola!