Homemade Granola

So I used to be afraid of making homemade granola, weird, right?!  Essentially it came down to texture. I tested so many recipes that came out more on the soggy than the crunchy side, and making failed recipe after failed recipe is no fun. Then I was gifted this recipe from a strength client a couple years ago, and tweaked it to what you find below. It keeps its crunch and you can essentially break it down into the size you prefer. And if you live in the Seattle area and don't want to take the time to make your own, I love Seattle Granola Company. Its flavor  and texture is the closest to this recipe that I've found. 


  • 1/3 cup maple syrup

  • 1/3 cup packed light brown sugar

  • 4 teaspoons vanilla extract

  • 1/2 teaspoon salt

  • 1/2 cup vegetable oil

  • 5 cups old­fashioned rolled oats (I use GF rolled oats)

  • 2 cups raw almonds, chopped coarse

  • 2 cups raisins or other dried fruit, chopped


  1. Preheat oven to 325 degrees. Line rimmed baking sheet with parchment paper.

  2. Whisk maple syrup, brown sugar, vanilla, and salt in large bowl. Whisk in oil. Fold in oats and almonds until thoroughly coated.

  3. Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick).

  4. Using a metal spatula, press the mixture until compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour.

  5. Break cooled granola into pieces of desired size. Stir in dried fruit. (Granola can be stored in airtight container for up to 2 weeks.)