My favorite go-to granola recipe that is EASY to make and only requires three simple ingredients! The perfect basic recipe that you can make all your own!
Table of Contents
You guys it doesn’t get much easier than this.
This recipe is so ridiculously simple that I actually feel a bit silly making a whole entire blog post about it, but SO many of you have asked me for my go-to granola recipe that I just had to share! I love using this granola to top my smoothie bowls and overnight oats, but it also stores really well too so I’ll keep it in a sealed container to have on hand in my pantry anytime I need some! This granola can last up to two weeks, but I highly doubt it will even last you that long π
This recipe requires only three simple ingredients and chances are they are most likely items you already have sitting in your pantry. I also like to add a little cinnamon and vanilla extract as well just to sweeten things up, but this basic recipe is just rolled oats + coconut oil + maple syrup. Boom DONE. I’ll also throw in some nuts, seeds or cranberries every now and then just to switch things up, but feel free to make this recipe all your own and to your liking. I promise you literally couldn’t mess this up if you tried! Just make sure to stir the granola halfway through while it’s baking so that it cooks nice and evenly.
That’s it! Β This granola is PERFECT for all the fall recipes coming up and feel free to even throw a little pumpkin pie spice into the mix! Β Enjoy!
Hope you all enjoy this Easy 3-Ingredient Granola and if you love this recipe as much as we do, please leave me βοΈβοΈβοΈβοΈβοΈ below and donβt forget to tag me onΒ InstagramΒ using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Easy 3-Ingredient Granola
Ingredients
- 3 cups rolled oats
- 1/4 cup coconut oil, melted
- 1/3 cup maple syrup
- Optional: 1/2 tsp. cinnamon
Instructions
- Preheat oven to 300 degrees F.
- In a large bowl, combine oats, coconut oil, maple syrup and cinnamon, mixing well.
- Spread granola mixture evenly on a prepared baking sheet and bake for 25 to 30 minutes, stirring halfway through. Granola should be a light golden brown!
- Let granola cool completely, until it’s crunchy, and store in an airtight container for up to two weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I did it without honey, perfectly crunchy and the coconut oil and cinnamon added were yummy added accent flavors!
I am going to try this,but what other oil can I use instead of the coconut?
You can use olive oil, grapeseed oil or even light avocado oil.
Such a simple recipe, but an absolute winner! I substituted honey for the maple syrup due to personal preference and budget constraints, and the granola turned out perfectly crunchy and moderately sweet! I’m excited to play around with the recipe to see what fruits and nuts taste best.
Loved the outcome! Used agave syrup instead of maple and added some seeds at the end :)ππΌππΌ.
God bless!! π
Used gluten free quick rolled oats, keto friendly pancake syrup and light tasting olive oil with some cinnamon. Smells delicious, canβt wait to try it
I made this because it’s simple and my daughter wanted granola to add to her yogurt. It’s now my go-to. Sure you can jazz it up with nuts or seeds or whatever but it doesn’t need it. I do add a pinch of salt to go with the sweet but honestly this recipe is fantastic, easy, and quick.
Simple and delicious. Thanks, Kelly.
This turned out great. Not terribly sweet, perfect!. I take this to work for breakfast and add some unsweetened almond milk, sliced almonds and raisins and eat it as granola cereal.
Thank you for this recipe. So simple and easy. Exactly what I was looking for. I made them with olive oil. At first I was concerned they would have a robust flavor but that wasn’t the case. I used a tsp of vanilla extract with the cinnamon and you couldn’t tell at all. I only had an issue with baking. Unfortunately I can’t find rolled oats where I live. I mainly have access to quick oats. I assumed they absorb more liquids, so they would take longer to bake. At the 30 min mark they were still soft. From that point on, I was going by smell to make sure they don’t burn and I would check until they felt firm. I’m not sure how much longer I left them, maybe around 10-15 mins. By then they were still a little soft but decided to take them out. When I let them cool they turned out very crunchy. The end result was good but tasted somewhat over-baked. So my question is, if I use quick oats again and bake them only for 25-30 mins, will they still get crunchy after they cool?
Can I use a 1:1 ratio of honey to maple syrup?
Sure!