We are still collecting PB&J all week at the food bank for our summer food drive!

Homemade Granola

9 servings


  • 4 Tablespoons honey
  • 2 Tablespoons canola oil
  • ½ teaspoon ground cinnamon
  • 2 cups rolled oats
  • 4 Tablespoons sliced or chopped almonds
  • Non stick cooking spray
  • ½ cup dried fruit (raisins, cranberries, apricots, dates, or prunes)
Homemade Granola


  • Preheat oven to 350 F.
  • In a large bowl, add honey, oil, and cinnamon. Whisk with a fork.
  • Add oats and almonds. Stir until well coated with honey mixture.
  • Coat a baking sheet with non stick cooking spray. Spread oat mixture evenly onto sheet.
  • Bake until lightly browned, about 10 15 minutes. Stir every 5 minutes to cook evenly. Watch closely to be sure granola does not burn. Remove from oven. Let cool completely.
  • Transfer cooled granola to a medium bowl. Stir in dried fruit.

Chef’s notes:

  • Make large batches. Granola can be stored at room temperature or in the refrigerator for up to 3 weeks.
  • Add milk to granola and eat like cereal. Use it to top a fruit salad or nonfat plain yogurt. Or, pack single servings in a zip top plastic bag. Eat on its own for a tasty afternoon snack.
  • Use homemade granola in the yogurt parfait recipe.
  • Use leftover rolled oats to make oatmeal for breakfast. Or use in rolled oats and peanut butter cookies recipe.

Download Recipe

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