3-Ingredient Homemade Granola Recipe

My favorite go-to granola recipe that’s EASY to make and uses only three simple ingredients. This basic recipe is the perfect starting point — customize it with your favorite nuts, seeds, or spices to make it your own.

This granola is incredibly simple and versatile. It’s ideal for topping smoothie bowls, stirring into yogurt, mixing into overnight oats, or enjoying by the handful as a quick snack. The base recipe is just rolled oats, melted coconut oil, and maple syrup — but a pinch of cinnamon and a splash of vanilla extract make it even more flavorful. You can also fold in chopped nuts, seeds, or dried fruit after baking for added texture and variety.

Easy 3-Ingredient Granola

A reliable, no-fuss homemade granola you can make in under 30 minutes. Customize freely to suit your taste.

Ingredients

• 3 cups rolled oats
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• Optional: 1/2 tsp ground cinnamon (or to taste)

Notes on ingredients: rolled oats provide the base and heartiness for the granola. Use certified gluten-free oats if you need a gluten-free version. Coconut oil gives a light, tropical flavor and helps the oats crisp; you can swap for another neutral oil if preferred. Pure maple syrup sweetens and helps clusters form — honey can be substituted, but flavor and texture will vary.

Instructions

1. Preheat your oven to 300°F (150°C).
2. In a large bowl, combine the rolled oats, melted coconut oil, maple syrup, and cinnamon (if using). Stir thoroughly until the oats are evenly coated.
3. Spread the mixture in an even layer on a prepared baking sheet lined with parchment paper or a silicone mat.
4. Bake for 25 to 30 minutes, stirring once halfway through to ensure even browning. Watch for a light golden color — ovens vary, so keep an eye on the last few minutes.
5. Remove the granola from the oven and let it cool completely on the baking sheet. It will crisp up as it cools.
6. Once cooled, transfer to an airtight container. Store at room temperature for up to two weeks.

Tips and Variations

• For chunky clusters, press the granola gently with a spatula before it cools so it sets in clumps.
• Add-ins: once the granola is cool, stir in chopped nuts (almonds, pecans, walnuts), seeds (pumpkin, sunflower, chia), or dried fruit (cranberries, raisins) for extra texture and nutrition.
• Flavor variations: spice it up with pumpkin pie spice in autumn, a dash of cardamom, or a splash of vanilla extract mixed in before baking.
• Baking time and temperature: baking at 300°F gives an even, gentle bake that crisps without burning. If your oven runs hot, reduce time slightly.
• Use this granola to top smoothie bowls, yogurt, or overnight oats, or enjoy it with milk as a cereal.

Storage

Store cooled granola in an airtight container at room temperature for up to two weeks. If you prefer a longer shelf life, keep it in the refrigerator for up to a month — though it may lose some of its crunch. Re-crisp granola in a low oven for a few minutes if it softens.