Homemade Granola (Bulk Recipe!)

by Becky
Published: Updated:

This homemade granola is a bulk recipe to save you time by making it all at once! It also is one of the best homemade granola recipes and very adaptable to individual tastes. It makes about 20 cups of granola.

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Homemade granola in bulk

Why We Make our Own Homemade Granola Recipe in Bulk

When my kids were little, I bought them Cheerios from the store for eating on a daily basis for breakfast. Though its not a terrible cereal, it was expensive and I would always hear in less than an hour, “I’m hungry! Can I have a snack?!” When I started having health problems, we pretty much got rid of everything store-bought and heavily processed, including cereal, so I needed to create an alternative.

Instead of cereal, most days for breakfast, we eat eggs, kimchi, sourdough toast and fruit as a side. But as an alternative for days when we want a change we eat granola, fruit, and almond milk or the kids will have granola, plain greek yogurt, and mix in a little homemade jam for sweetness.

Since we now have a teenage boys, I always make granola in bulk. It lasts a long time in the pantry and is shelf stable as long as you stick to the ingredients I list. I’ve never actually had it go bad, but I also think the longest time we’ve had it on the shelf was 2-3 months.

The best recipes come from happy accidents! I originally was trying to make a granola bar recipe and it wasn’t sticky enough to make a good granola bar. But it did crumbled into chunks and the resulting homemade granola was delicious! The chunky clusters along with all the homemade ingredients are what set it apart!

Granola ingredients + Variations!

One of the fun parts of granola is that it is so adaptable to different tastes. Below you’ll find variations of the original recipe that will still work. I buy my ingredients in bulk, especially organic old fashioned rolled oats. My go-to place to buy them for an affordable price can be found HERE.

Coconut Oil– Coconut oil is what I use in the recipe as the oil but you can substitute butter or any other light flavored oil. If you use butter, keep in mind it will significantly shorten the shelf life. For the coconut oil, because it is solid at room temperature, I melt it with the honey before adding it to the mix.

Honey– This is another adaptable ingredient, but I’d only recommend substituting maple syrup as an alternative. Honey is great at helping all the oats and nuts stick together in clusters. The honey also adds some delicious flavor!

Dried Cranberries– Feel free to substitute in your favorite dried fruit instead of the dried sweetened cranberries. Fruits like raisins, dried blueberries, or tart dried cherries would all be great options!

Almonds– I used almonds but any chopped nut will do for homemade granola! I’ve used walnuts and pecans before but I would think any nut would work.

Old Fashioned Rolled Oats– No variations here, definitely stick with the old fashioned rolled oats, do not use quick oats for this recipe.

Shredded Coconut– I really love the coconut in this but if you aren’t a coconut fan, substitute another mix-in. A couple ideas for alternatives are wheat germ or flax meal.

Chia Seeds– Again, you can use any alternative seeds you have. Chia is nice because it helps things stick together making yummy clusters. You can also substitute use sunflower seeds or pumpkin seeds depending on your preference.

homemade granola in bulk

Granola tips

To make chunky clusters, there are three important steps.

  1. Press the granola down flat. Add parchment paper over the top, then press with your hands or a rolling pin to push it tight together.
  2. Wait for it to completely cool. I waited overnight (8 hours) and it was perfect. If you want to speed up the process stick it in the refrigerator or outside if it’s cold enough.
  3. Cook it long enough. I cooked mine for 30 minutes rotating the tray halfway through. It was golden brown and I wasn’t sure if it was actually finished but it was. Ovens definitely vary though so wait until it reaches the golden brown stage. If it seems like it needs a little more time at 5 minutes at a time, watching it closely so it doesn’t scorch. DO NOT stir as it cooks.

One more tip, add the dried fruit at the end. Honestly, when I made this I cooked the fruit in because I was thinking I was making granola bars. It turned out fine, but I’d hate to have someone substitute in a different dried fruit and have it burn!

Homemade Granola (Bulk Recipe!)

Serves: 25 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5
( 8 voted )

Ingredients

  • 10 cups old fashioned rolled oats
  • 2 cups almonds, coarsely chopped
  • 1 cup shredded coconut (unsweetened)
  • 1/2 cup chia seeds
  • 1 1/3 cups honey
  • 1 cup coconut oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon sea salt
  • 2 cups dried cranberries
  • 1 teaspoon cinnamon

 

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Line the bottom of 2 half sheet cookie trays (18"x13") with parchment paper.
  2. Combine honey, coconut oil, and sea salt in a small saucepan. Stir occasionally until everything is melted and dissolved together.
  3. Take off heat and add in vanilla, stir.
  4. Combine oats, almonds, shredded coconut, and chia seeds in a large bowl. Stir together.
  5. Add in melted oil and honey mixture to the large oat mixture bowl, stir until everything is coated.
  6. Transfer oat mixture to the prepare half sheet pans.
  7. Press down initially with a rubber spatula, then add an additional sheet of parchment paper over the top. Roll flat with a rolling pin or use your hands to press it very flat and tight together.
  8. Cook for 20-30 minutes. Rotating the trays halfway through. I highly recommend starting at 20 minutes checking for doneness after that, then if it's not done add an addition 5 minutes and check again. Repeating this process until it's golden brown on the top.
  9. Let cool completely if you want a granola clusters to stick together. Cool and refrigerate uncovered for at least 2-3 hours, but overnight is best. Then in the morning break apart into clusters, stir in dried fruit, and store in an airtight container.

Notes

If you don't want granola clusters or chunky granola, there is no need for pressing flat prior to cooking or chilling afterwards. Instead, let it cool at room temperature. Once it's completely cool, store in an airtight container.

Print Recipe
5 from 1 vote

Homemade Granola (Bulk Recipe)

This homemade granola is a bulk recipe to save you time by making it all at once! It also is one of the best homemade granola recipes and very adaptable to individual tastes. It makes about 20 cups of granola.
Course: Breakfast
Cuisine: American
Keyword: breakfast, granola, yummy
Servings: 20 cups

Ingredients

  • 10 cups old fashioned rolled oats
  • 2 cups almonds coarsely chopped
  • 1 cup shredded coconut unsweetened
  • 1/2 cup chia seeds
  • 1 1/3 cups honey
  • 1 cup coconut oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon sea salt
  • 2 cups dried cranberries
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Line the bottom of 2 half sheet cookie trays (18″x13″) with parchment paper.
  • Combine honey, coconut oil, and sea salt in a small saucepan. Stir occasionally until everything is melted and dissolved together.
  • Take off heat and add in vanilla, stir.
  • Combine oats, almonds, shredded coconut, and chia seeds in a large bowl. Stir together.
  • Add in melted oil and honey mixture to the large oat mixture bowl, stir until everything is coated.
  • Transfer oat mixture to the prepare half sheet pans.
  • Press down initially with a rubber spatula, then add an additional sheet of parchment paper over the top. Roll flat with a rolling pin or use your hands to press it very flat and tight together.
  • Cook for 20-30 minutes. Rotating the trays halfway through. I highly recommend starting at 20 minutes checking for doneness after that, then if it’s not done add an addition 5 minutes and check again. Repeating this process until it’s golden brown on the top.
  • Let cool completely if you want a granola clusters to stick together. Cool and refrigerate uncovered for at least 2-3 hours, but overnight is best. Then in the morning break apart into clusters, stir in dried fruit, and store in an airtight container.

Notes

If you don’t want granola clusters or chunky granola, there is no need for pressing flat prior to cooking or chilling afterwards. Instead, let it cool at room temperature. Once it’s completely cool, store in an airtight container.

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10 comments

Laura December 20, 2022 - 2:10 am

Do you make your own almond milk or is that something you buy? I’d love to learn to make it to avoid extra chemicals and fillers, but I haven’t had any luck finding a good, easy recipe.

Reply
theseasonalhomestead December 20, 2022 - 7:15 pm

We do a little of both. We make it homemade if we are out and don’t want to run to a store. Sometimes I do buy it too. You’re right about finding a good recipe, they are all a little on the watery side because of no thickeners. We usually do 1 cup almonds, to 4 cups water and soak overnight. Blend and strain out all the solids with a sieve. Then I add a touch of sea salt and some of our homemade vanilla extract. I’ve found the homemade works if your adding it to granola and things like that but its not as tasty to drink plain. Let me know if you find a good recipe for a homemade version someday! I want to figure that out too!

Reply
Nat January 1, 2023 - 2:32 am

Hi Laura,
I make almond milk for my daughter who is dairy intolerant. I simply soak a cup of raw almonds (not roasted) in a litre of water overnight. Drain the almonds the next morning and add these and 1.25 litres of water to a high speed blender (I use my Thermomix) with a 1/4 teaspoon of non iodised rock or sea salt. Blitz for at least 30 seconds – 1 minute on high. I strain the liquid through a nut bag but you could use muslin, cheesecloth or an old rice bag into a bowl or jug and then decant into a glass jar or bottle and refrigerate.
The milk is best consumed within a couple of days and I always stir it thoroughly before each use as the ‘cream’ will float to the top. If you want it thicker you could experiment with adding rice or corn flour. We don’t use either in our house as most of our household are following a ketogenic diet, so I can’t guide you about this – sorry. Please note this almond milk is not great as an addition to hot drinks – barista almond milk is used for these (this has oil added to it and is highly processed).

Reply
Katie C. December 20, 2022 - 1:20 pm

I make my own granola too! It’s a very similar recipe but without coconut. I use ground flax seed. My guy like to put a scoop of it on top of his Cheerios. 🙄

Reply
theseasonalhomestead December 20, 2022 - 7:18 pm

Awesome! Ground flax seed is super good for you so definitely a good alternative! That’s funny about adding it to Cheerios! 🙂

Reply
11 Homestead Snacks for Kids (and Adults!) - The Seasonal Homestead December 23, 2022 - 2:12 am

[…] I stumbled on a tasty homemade granola in my attempts to create granola bars. In my personal opinion, granola shouldn’t be a dessert. Mine does have sugar, but it is less sweet than what you would find at the store. You can find the recipe HERE. […]

Reply
Nat January 2, 2023 - 12:05 am

Thanks for this recipe Becky – I made it for my two non keto family members and they loved it. It will make a nice alternative to sourdough and porridge for breakfast especially in the warmer months. I hope you are doing okay as I know you struggle during the Winter months. Just remember that even soil spends part of the year under a blanket of snow or a cover crop – this is your ‘resting time’ so you will bear fruits in the Spring, Summer and Autumn xxx

Reply
theseasonalhomestead January 2, 2023 - 3:33 am

Thank you! I’m glad the granola worked out for you. I love that blanket of snow comparison. I’m going to remember that!

Reply
Mary Li June 11, 2024 - 8:09 pm

5 stars
Made 5 batches of your recipe for the local kids on a low income food plan- it’s delicious, easy, and foolproof!! Thank you for sharing 🙂

Reply
Becky June 12, 2024 - 1:58 pm

Yay! I’m glad you like it.

Reply

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