Easy Granola Recipe – 4 Ingredients

This homemade granola is crunchy, simple, and made with only four basic ingredients. It’s perfect for breakfast, snacks, or topping yogurt — and you’ll want to make it weekly because it’s that good.

Why You’ll Love This Recipe

• Just 4 ingredients: oats, maple syrup, coconut oil, and cinnamon — no extra fuss.

• Crunchy texture that holds up well, and tastes great with milk or yogurt.

• Long shelf‑life (up to two weeks) when stored properly, so you can make a batch and enjoy it.

• Customizable: swap in nuts, dried fruit, or different oils if you want variation.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

5 cups old-fashioned oats (gluten-free if needed)
½ cup pure maple syrup
3 tablespoons coconut oil
¾ teaspoon ground cinnamon

directions

1. Preheat your oven to 300°F (≈ 150°C). Line a rimmed baking sheet with parchment paper.

2. In a large bowl, place the oats.

3. In a liquid measuring cup or small bowl, combine the maple syrup and coconut oil. Microwave in 30-second intervals until melted. Stir in the cinnamon.

4. Pour the maple syrup/oil/cinnamon mixture over the oats. Stir until all oats are coated evenly.

5. Spread the mixture in an even layer on the prepared baking sheet.

6. Bake for 20 minutes. Stir gently, then press the granola down into an even layer again.

7. Bake for an additional 15 minutes, or until the granola is lightly golden.

8. Remove from the oven and let cool completely on the baking sheet. This allows it to crisp up.

9. Once cool, transfer to an airtight container.

Servings and timing

Servings: 10 servings (½ cup each)
Prep time: ~8 minutes
Cook time: ~35 minutes
Total time: ~43 minutes

Variations

• Replace one cup of oats with chopped nuts (pecans, almonds, or walnuts) for extra crunch.

• Use honey instead of maple syrup if that’s more accessible or preferred.

• Swap coconut oil with olive oil, vegetable oil, or another neutral oil.

• Add dried fruit like raisins, cranberries, or apricots after baking to avoid burning.

storage/reheating

Storage: Keep in an airtight container for up to 2 weeks.
Best practices: Let it cool completely before storing. For longer freshness, refrigerate.
Freezing: You can freeze granola in a sealed freezer-safe container. Let thaw before serving.

FAQs

1. Can I use quick oats instead of old-fashioned oats?

Yes. Quick oats work, though the texture may be a little softer and less chunky.

2. Can I use a different sweetener than maple syrup?

Yes, honey or agave syrup can work. Just note the flavor may slightly change.

3. What if I don’t have coconut oil?

Use olive oil, canola oil, or another neutral oil. Coconut oil adds a light flavor, but it’s not essential.

4. How do I get big clusters in my granola?

Press it firmly into the baking sheet before the final bake, and avoid stirring once it’s out of the oven until fully cooled.

5. Can I add nuts or seeds?

Absolutely. Replace up to 1 cup of oats with chopped nuts or seeds. Add them before baking.

6. Is it possible to make a smaller batch?

Yes, just halve or reduce all ingredients proportionally. Adjust baking time slightly.

7. Will changing oven temperature affect texture?

Yes. Baking at a higher temp may cause burning. Stick to 300°F for a consistent, golden finish.

8. Can I freeze this granola?

Yes. Freeze in airtight containers and thaw as needed. It holds texture well.

9. Can I make it nut-free or gluten-free?

Yes. Use certified gluten-free oats and skip nuts. The base recipe is naturally nut-free.

10. What are good ways to eat this granola?

With milk, over yogurt, sprinkled on smoothie bowls, or even by the handful as a snack.

Conclusion

This 4‑ingredient Easy Granola is one of those recipes that delivers big on taste and crunch with very little effort. With minimal ingredients and simple steps, you get a batch of granola that’s versatile, tasty, and easy to customize. It’s ideal for breakfasts, snacks, or whenever you need something satisfying.

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