Granola has always been one of my favorite go-to snacks—crunchy, wholesome, and endlessly customizable. There’s something so satisfying about making your own batch at home, where you can mix and match ingredients to suit your taste. Plus, it’s a great way to use up those pantry odds and ends like seeds, nuts, and dried fruits.
DIY Fruit And Seed Granola Recipe
Making your own fruit and seed granola is one of the simplest, most rewarding snacks you can prepare. Packed with nutrients and completely customizable, this recipe lets you control what goes into your body. I love experimenting with different nuts, seeds, and dried fruits to craft the perfect mix for a healthy, satisfying snack. Follow these straightforward steps to create your own batch of wholesome granola.
Ingredients
- 2 ½ cups rolled oats (not quick oats)
- ½ cup raw almonds, roughly chopped
- ½ cup raw sunflower seeds
- ¼ cup raw pumpkin seeds (pepitas)
- ¼ cup unsweetened shredded coconut
- ½ cup dried cranberries (or your favorite dried fruit, chopped if large)
- 3 tablespoons chia seeds
- ½ teaspoon cinnamon
- ¼ teaspoon fine sea salt
- ⅓ cup honey or maple syrup
- ¼ cup coconut oil, melted
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the Oven: Set your oven to 325°F (163°C). Line a large baking sheet with parchment paper for easy cleanup.
- Mix the Dry Ingredients: In a large mixing bowl, combine the rolled oats, almonds, sunflower seeds, pumpkin seeds, shredded coconut, chia seeds, cinnamon, and sea salt. Stir thoroughly to ensure everything is evenly distributed.
- Combine Wet Ingredients: In a small saucepan over low heat, gently warm the honey (or maple syrup), coconut oil, and vanilla extract until they melt together. Stir well to create a smooth, liquid mixture. If you’re in a hurry, you can microwave the mixture in a microwave-safe bowl for 30-second intervals, stirring in between.
- Combine Wet and Dry Mixtures: Pour the warm liquid mixture over the dry ingredients in the bowl. Use a spatula to coat all the oats, nuts, and seeds evenly. Every bite should glisten with the honey or syrup mixture.
- Spread on Baking Sheet: Transfer the granola mixture onto the prepared baking sheet. Spread it out evenly, pressing down gently with the back of the spatula to create a flat layer.
- Bake to Perfection: Place the sheet in the oven and bake for 20–25 minutes. Stir the granola halfway through baking to promote even toasting. For clumpier granola, press the mixture back down after stirring. Watch closely toward the end to prevent over-browning.
- Add Dried Fruits: Remove the baking sheet from the oven and let the granola cool completely. Once cooled, stir in the dried cranberries or other dried fruits of your choice. Cooling is key, as adding fruit while warm can make it chewy instead of crisp.
- Store and Enjoy: Transfer the granola to an airtight container and store it at room temperature for up to 2 weeks. Snack on it by the handful, add it to yogurt, or sprinkle it over smoothie bowls.
Tools And Equipment
When it comes to making your own DIY fruit and seed granola, having the right tools and equipment goes a long way in keeping things smooth and efficient. I’ve spent years perfecting my snack-making process, and these are my must-haves for this recipe:
Essential Tools
- Large mixing bowl: You’ll need enough room to combine all the dry and wet ingredients without spilling. A 4-quart bowl works perfectly.
- Measuring cups and spoons: Precision is key to getting the right balance of oats, seeds, and sweeteners.
- Wooden spoon or silicone spatula: These are great for mixing everything evenly and scraping out all those sticky sweeteners.
- Baking sheet: A rimmed baking sheet prevents the granola from spilling over the edges while baking.
- Parchment paper: Lining the baking sheet ensures easy cleanup and prevents sticking.
- Small saucepan: For gently warming the wet ingredients like honey or maple syrup with oil.
- Cooling rack: This helps your granola cool down evenly, maintaining that perfect crunch.
Optional Tools
- Silicone baking mat: An eco-friendly alternative to parchment paper, reusable and non-stick.
- Airtight container: Store your granola in a glass jar or an airtight container to keep it fresh for weeks.
- Kitchen scale: If precision matters to you, especially when experimenting with ingredient quantities, a scale can be helpful.
Ingredients
Making your own DIY fruit and seed granola gives you control over the quality and nutrition packed into every bite. I’ve selected simple, wholesome ingredients that combine crunch, sweetness, and a burst of flavor to fuel your day.
Dry Ingredients
- 3 cups of old-fashioned rolled oats
- 1 cup of raw nuts (chopped almonds, walnuts, or pecans work well)
- 1/2 cup of raw seeds (pumpkin seeds, sunflower seeds, or chia seeds)
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of fine sea salt
Wet Ingredients
- 1/3 cup of melted coconut oil or olive oil
- 1/3 cup of honey or maple syrup for natural sweetness
- 1 teaspoon of pure vanilla extract
Optional Add-ins
- 1/2 cup of dried fruits (cranberries, raisins, chopped apricots, or dried cherries)
- 1/4 cup of shredded unsweetened coconut for extra texture
- 2 tablespoons of cacao nibs or mini dark chocolate chips
- 2 tablespoons of flaxseeds or hemp hearts for added nutrition
Directions
Making your own fruit and seed granola is not only simple but so fun and rewarding. Here, I’ll guide you step-by-step so you can create a delicious, healthy snack perfect for munching or topping your favorite meals.
Prep
- Preheat your oven to 325°F and line a rimmed baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures an easy cleanup.
- Measure out all your ingredients using measuring cups and spoons to keep everything ready to go. I like to chop larger nuts into smaller pieces for better texture and even bites.
Mix The Ingredients
- In a large mixing bowl, combine 3 cups of old-fashioned rolled oats, 1 cup of raw nuts (such as almonds or walnuts), ½ cup of raw seeds (like sunflower seeds or pumpkin seeds), 1 teaspoon of ground cinnamon, and a pinch of fine sea salt. Stir these dry ingredients together until evenly mixed.
- In a small saucepan over low heat, melt ⅓ cup of coconut oil or olive oil with ½ cup of honey or maple syrup. Stir occasionally until the mixture is smooth and fully combined. Remove from heat and stir in 1 teaspoon of pure vanilla extract.
- Pour the wet mixture over the dry ingredients and use a wooden spoon or silicone spatula to gently stir until everything is evenly coated.
Bake The Granola
- Spread the granola mixture evenly onto the prepared baking sheet. Press it down lightly with a spatula to help create those clusters we all love in granola.
- Bake for 20 minutes, then stir gently to ensure it doesn’t burn and press it back down. Continue baking for another 15–20 minutes or until golden brown and fragrant. Keep a close eye during the final minutes to avoid over-browning.
Cool And Store
- Remove the granola from the oven and allow it to cool completely on the baking sheet. This step is key for getting that crunchy texture we’re after—it crisps up as it cools!
- Once cooled, mix in ½ cup of chopped dried fruits, such as cranberries, raisins, or apricots, and any optional add-ins like shredded coconut or cacao nibs.
- Transfer the granola into an airtight container or jar for storage. It’ll stay fresh for up to 2 weeks at room temperature—if you don’t snack through it all before then!
Now you’ve got a batch of nourishing granola ready to enjoy your way.
Storage Tips
Keeping your homemade fruit and seed granola fresh is key to maintaining its crunchy texture and bold flavor. Here’s how I store mine to ensure every bite is as delicious as the first.
- Cool Completely Before Storing
After baking, let the granola cool entirely on the baking sheet or cooling rack. Warm granola trapped in an airtight container can create unwanted moisture, making it lose its crunch.
- Use Airtight Containers
Transfer the fully cooled granola into an airtight container. Glass jars with tight lids or resealable plastic containers work great. I often use wide-mouth mason jars to keep everything sealed and easy to access.
- Choose a Cool, Dry Place
Store the container in a cool, dry spot, like a pantry, away from direct sunlight or heat sources. This prevents the oils in the nuts and seeds from going rancid.
- Store in Smaller Batches
If you’ve made a large batch, consider dividing it into smaller portions. This reduces exposure to air each time you open a container and helps the granola stay fresh longer.
- Freezing for Longevity
For extended storage, granola freezes beautifully. Place it in a freezer-safe airtight bag, removing as much air as possible before sealing. It’ll keep fresh for up to three months. When ready to eat, let it thaw on the counter for a few minutes.
- Avoid Adding Moist Ingredients Early
If you like to pair your granola with fresh fruits or yogurt, avoid mixing them in before storing. Keep the granola dry and add these ingredients right before serving.
Make-Ahead Instructions
Prepping this DIY fruit and seed granola in advance is one of my favorite ways to ensure I always have a healthy snack on hand. With just a little planning, you can save time and enjoy fresh, homemade granola whenever the craving strikes. Here’s how I like to set myself up for snack success:
Batch Preparation
I often double or even triple the recipe when making granola. Larger batches mean I can enjoy it throughout the week with less frequent prep. Once you’ve mastered your favorite combination of fruits and seeds, scaling up is easy—just make sure your baking sheets have enough space for proper toasting.
Store the Dry Mix
To further simplify the process, I pre-mix the dry ingredients—rolled oats, nuts, seeds, cinnamon, and sea salt—and store them in an airtight container. This way, when I want fresh granola, I only need to measure out the wet ingredients, combine, and bake.
Freeze the Finished Granola
After baking a batch, I let it cool completely, then divide it into smaller portions. I place these in freezer-safe bags or containers, removing as much air as possible to preserve freshness. Granola freezes beautifully and tastes just as crunchy and flavorful when thawed. To defrost, I leave it at room temperature for a few hours.
Wet Ingredients in Advance
To streamline things further, I prepare and measure the wet ingredient mixture—melted coconut oil, honey or maple syrup, and vanilla extract—in sealed jars. I store these jars in the fridge for up to a week. When it’s time to bake, I allow the mixture to return to room temperature before adding it to the dry mix.
Dried Fruits Added Later
I always keep my choice of dried fruits separate. This prevents them from drawing moisture to the granola during storage. When I’m ready to enjoy, I mix in the dried fruits for that burst of sweetness.
Whether you’re planning snacks for a busy week or just love having a nourishing option ready to grab, these make-ahead tips ensure that your granola is always fresh, flavorful, and easy to enjoy.
Serving Suggestions
One of the best things about my DIY fruit and seed granola is its versatility. This recipe can easily adapt to fit any mood, meal, or time of day. Here are some of my favorite ways to enjoy it:
- Classic Yogurt Parfait: I love layering granola over creamy Greek or plant-based yogurt, then adding fresh berries or sliced bananas for a burst of natural sweetness. It creates a refreshing, balanced breakfast or snack packed with protein and fiber.
- Smoothie Bowl Topper: A handful of granola sprinkled over a thick smoothie bowl instantly elevates both the texture and flavor. I like pairing it with fruity smoothie blends, like mango and pineapple, for a tropical twist.
- Milk and Granola Bowl: When I’m craving something simple and comforting, I enjoy my granola just like cereal. Add your favorite milk—dairy, almond, or oat—and let the granola soak slightly for a mix of crunch and tenderness.
- Nut Butter Boost: For a quick energy boost, I often sprinkle granola on top of nut butter spread over apple slices, pear wedges, or even a simple slice of whole-grain toast. It adds an irresistible crunch and keeps hunger at bay.
- Dessert Crumble Substitute: Granola makes an excellent substitute for crumble toppings on desserts. I’ve enjoyed it over baked apples, cobblers, or even as a crunchy layer in a trifle.
- On-the-Go Energy Bites: For busy days, I often roll my granola into no-bake energy bites. Mix it with a bit of almond butter and honey or maple syrup, form into small balls, and refrigerate for a grab-and-go snack that travels well.
- Trail Mix Add-In: When hiking or traveling, I mix my granola with extra nuts, seeds, dried fruit, and dark chocolate chips to create a nutrient-packed trail mix that keeps me fueled all day.
- Ice Cream or Chia Pudding Topping: Adding granola to desserts like ice cream or chia pudding offers a satisfying crunch and an earthy, wholesome flavor. It’s my favorite guilt-free way to dress up indulgent treats.
These are just a few ideas to get you started, but there’s no limit to how you can incorporate homemade granola into your day. The key is to have fun with it and experiment with flavors that excite you.
Conclusion
Making your own fruit and seed granola is such a rewarding experience. It’s not just about creating something delicious—it’s about crafting a snack that’s uniquely yours. Whether you’re mixing up your favorite flavors or finding new ways to enjoy it, homemade granola adds a personal touch to your meals.
I hope this inspires you to get creative in the kitchen and try out your own combinations. Don’t be afraid to experiment with ingredients and make it your own. There’s something so satisfying about knowing exactly what’s in your food and enjoying every bite. Happy granola-making!
