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recipe for easy granola

Unbelievably, it’s been nine years since I (Ella) first created this family-favorite recipe. Little baby me was just 13! Honestly, I can still taste the childhood magic of it all. This original granola recipe became a rite of passage as I learned then what foods made me feel good and strong – both in life and while training as a dancer. ❤️ Believe me, I’ve taken this recipe and the knowledge I learned with me into adulthood. This recipe for easy granola makes for a perfect one-bowl breakfast or snack that is still high on my list of favorites!

White bowl with my recipe for easy granola with toasted oats, coconut flakes, and a few fresh blueberries on top.

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As a junior in college this year, it’s the first time I’ve had a full kitchen. Aaaand it’s been a game-changer for me! Having had little control over my food choices (or the cost of room & board 😱), I can finally make childhood favs like this recipe for easy granola and eat food I choose and want. It’s surprisingly (maybe not shocking) hard to find GF, much less a decent chicken breast or non-mushy vegetable, in a dining center.

White bowl with yogurt, drizzle of honey, and granola scoop dumping my recipe for easy granola on top.

What do you need to make this recipe for easy granola?

When I made this recipe years ago, I knew I wanted less of a few ingredients. I’ve always found granola, store-bought and homemade, a little too sweet for my preference, so I experimented with less sugar when recipe testing. More importantly, gluten-free safe ingredients were a must-have in our house because of allergies, so we researched and ensured this would to be gluten-free granola all the way through. Last of all, I simplified the amount of ingredients in my recipe. While I like my mom’s nut-filled granola recipe, my recipe for easy granola is my college-life go-to because it uses fewer items, so my corner of the cupboard (and budget!) can hold.

A white bowl holding white yogurt with homemade granola on top next to scoop with homemade granola.

With these wants/needs in mind, I said goodbye to ingredients like wheat germ, fillers, flours, and oats processed in shared facilities with wheat and hello to gluten-free oat bran, gluten-free oats, and a bit of honey instead of large doses of other added sugars or syrups. I love what Jennifer Anderson, RDN of Kids Eat in Color, articulates about sugar and kids, and the reframes help me now, too!

Here’s what you need for this recipe for easy granola:

My mom recently sent me a Thrive grocery box at school with all the above ingredients for me to make granola! 😍 (With free shipping too!) Want to send someone you love a granola ❤️ box? Get my Thrive grocery list and add what you need.

Roller oats, apple juice, spices, honey, vanilla, spice jars, coconut flakes, and oat bran on a black counter sitting next to a Thrive Market box.

New to Thrive Market? Get 30% off your first order + a free gift when you join Thrive Market. We’ve been a member for years and save $$$$ every year! See why my mom (Heather) calls Thrive her pantry assistant!

Why I love this recipe for easy granola!

From kid to adult, this crunchy and easy-to-make gluten-free granola is the perfect meal prep for the week. I love it for breakfast and a snack. My go-to is plain full-fat yogurt + a drizzle of honey + a sprinkle of fresh berries.

hand holding white bowl of yogurt, reicpe with granola mixture of oats, toasted coconut, and fresh blueberries on top.
Our Favorite

Ways to eat granola:

  • Parfait – layer yogurt and granola with fresh berries, dried fruit, or jam!
  • Topping – on oatmeal, smoothies, and muffins!
  • Bowl – Eat it like cereal with milk on top.
  • Snack – dry and all by itself or added to more nuts and dried fruit!

Certainly, when I’m home for the summer, berries from our favorite farm are all we want on top of our granola bowl, but until then, any fresh fruit in season or chopped dried fruit will do.

A blueberry bush with ripe berries and green leaves hanging over a white metal and cardboard box for picking.
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Make this recipe for gluten-free granola with me:

First, measure and pour all dry ingredients into a large bowl!

Large white metal mixing bowl filled with cinnamon, almond slivers, oat bran, oats, nutmeg, and ginger with wood spoon resting on the side all on marble counter.

From Heather!

  • I love blanched and slivered almonds in this recipe, too. However, I can’t always find certified gluten-free nuts locally. I try to keep nuts stocked from nuts.com because we love them for their gluten-safe labeling and transparency. If you have whole almonds or another nut like pecans, rough chop them up and toss them in as a substitute for slivered almonds. Both will taste great!

Secondly, melt the butter and whisk all liquid ingredients in a measuring cup.

Next, stir the wet ingredients into the dry granola until thoroughly combined and all the granola is slightly wet.

Last, see the recipe below for pan prep and baking instructions!

Before you know it, this sea of toasted granola will be staring back at you!

Ella’s recipe snapshot

EASE: Bake it while you study, work, or read!
PROS: Cinnamon smells up my apartment!
CONS: Jealous roommates.
WOULD I MAKE THIS AGAIN? Already the plan! 🙌

Recipe for easy granola with toasted oats, coconut, and almonds

This granola with cinnamon spice and a touch of honey is one of my favorite ways to enjoy breakfast! I made it gluten-free and lightly sweet so the toasted nuts and spices shine through. Enjoy!
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White bowl with my recipe for easy granola with toasted oats, coconut flakes, and a few fresh blueberries on top.
Prep Time:10 minutes
Cook Time:45 minutes


  • 3 1/2 cup oats
  • 2/3 cup slivered raw almonds (Or any roughly chopped nuts you'd like!)
  • 1/2 cup oat bran
  • 1 1/2 cup unsweetened coconut flakes or chips
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 cup apple juice
  • 1 tablespoon vanilla
  • 2 tablespoon unsalted butter melted or coconut oil
  • 3 tablespoons honey, brown rice syrup, or maple syrup


  • Preheat the oven to 300°.
  • Oil or butter a rimmed cookie sheet. If your butter is hard, add a tablespoon to your sheet pan and set in oven to melt for a few minutes.
  • Mix the oats, almonds, oat bran, coconut flakes, cinnamon, nutmeg and ginger in a large bowl.
  • In a separate bowl whisk together apple juice, honey, melted butter, and vanilla.
  • Pour the wet ingredients over the dry ones and mix well.
  • Spread out evenly on prepared baking sheet.
  • Bake for 45 minutes total, stirring well every 15 minutes, then return to oven. It should be golden brown and toasted.
  • Stir finished granola and let it cool in pan. When cool, put into storage container with a tight lid. We love mason jars! Store at room temperature for up to a week or in the fridge for up to two.

This post contains affiliate links to products I know and love. I recommend any of them for this recipe!


Calories: 295kcal | Carbohydrates: 34g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 8mg | Potassium: 273mg | Fiber: 7g | Sugar: 8g | Vitamin A: 71IU | Vitamin C: 0.3mg | Calcium: 47mg | Iron: 2mg
Servings :10
Author: Ella Bursch
Keywords: breakfast, coconut, college food, easy recipes, gluten-free, gluten-free breakfast, gluten-free granola, granola, oats
Did you make it? Mention @heatherbursch or tag #shemadeit so we can admire your work!

FAQs about this recipe for easy granola!

Other ingredients you can substitute for oat bran in gluten-free homemade granola would be oats ground into flour, more oats, nuts, or coconut. If gluten is ok for you, wheat germ (not gluten-free) or wheat bran (not gluten-free) work well.

Yes! Substitute any coconut oil for the butter, and your recipe will be gluten-free and vegan.

Yes! You can substitute any chopped or whole nut for slivered almonds. I like the toasted crunch of thin, blanched almonds, but chopped whole pecans or cashews are tasty, too. (See Heather’s tip above for nut resources!)

You do not have to add honey to this recipe, but apple juice is necessary to moisten the granola.

This granola keeps well on the counter in an airtight container for up to a week, and up to two if you refrigerate.

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Last Updated on March 5, 2024 by Heather Bursch

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  1. E and H — the timing of this post is just too perfect!!

    I came back to a big bag of oats leftover from our visitors over Christmas and have been wanting to make that yummy granola of yours all week. Plus, wheat germ is hard to find over here, so I love the substitution of more oat bran instead. Thanks for saving me digging through my emails to find the recipe – I can’t wait to try this one instead 🙂 And yum, blueberries are finally in season over here too!! xo – Kristin

    1. Hey Kristin! I love granola and I love sharing my recipe with you!! I wish we could have some of your blueberries too. 🙂 Ella

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