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Easy Crunchy Quick Granola Recipe for Healthy Mornings You’ll Love

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A simple, quick, and crunchy granola recipe packed with toasted oats, nuts, and a hint of cinnamon, perfect for healthy breakfasts and snacks.

Ingredients

Scale
  • 3 cups (270 g) old-fashioned rolled oats
  • 1 cup (120 g) raw nuts, chopped (almonds, walnuts, pecans)
  • ½ cup (40 g) unsweetened shredded coconut (optional)
  • ⅓ cup (80 ml) coconut oil, melted
  • ¼ cup (85 g) honey or maple syrup
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • ½ tsp sea salt
  • ½ cup (75 g) dried fruit, chopped (optional; cranberries, raisins, or chopped dates)

Instructions

  1. Preheat your oven to 325°F (160°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, combine rolled oats, chopped raw nuts, shredded coconut, ground cinnamon, and sea salt. Stir to blend evenly.
  3. In a small saucepan, gently warm coconut oil and honey or maple syrup over low heat until melted and combined. Remove from heat and stir in vanilla extract.
  4. Pour the warm liquid mixture over the dry ingredients. Use a wooden spoon or spatula to fold everything together until all oats and nuts are evenly coated.
  5. Transfer the granola mixture to the prepared baking sheet. Press it down into an even layer about ¼ to ½ inch thick to help create clusters.
  6. Bake for 20 minutes. After 10 minutes, remove the tray and gently stir the granola to promote even toasting and prevent burning. Press it back down and continue baking.
  7. Check for doneness after 20 minutes; granola should be golden brown and smell toasty. Bake an additional 5 minutes if a crunchier texture is desired, watching carefully.
  8. Remove from oven and let granola cool completely on the baking sheet for at least 30 minutes to crisp up.
  9. Once cooled, gently fold in chopped dried fruit if using.
  10. Store granola in an airtight container at room temperature for up to two weeks or freeze for longer storage.

Notes

For chunkier granola, press mixture firmly before baking and avoid over-stirring halfway through. Watch edges closely as they brown faster. Use certified gluten-free oats for gluten-free option. Substitute coconut oil with olive oil or melted butter if preferred. Use agave syrup or brown rice syrup instead of honey or maple syrup for vegan version. Store in airtight container away from moisture to maintain crunchiness. Reheat at 300°F (150°C) for 5-7 minutes to refresh crunch.

Nutrition

Keywords: granola, crunchy granola, quick granola, healthy breakfast, homemade granola, easy granola recipe, toasted oats, nuts, cinnamon granola

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