I always hesitate to buy granola in the grocery store because it’s so expensive, but it’s also so delicious and versatile. Whenever I decide to make the homemade version of a favorite food, I do a cost analysis to make sure the effort and price are worth it, and in this case, the answer is a resounding yes. In the end, you get up to eight cups of granola that you can use in baked goods, yogurt, in salads, puddings, fruit crisps, and more. The effort and time spent is very minimal and in the end, it will absolutely save you money.

I like to use a variety of nuts and dried fruits in my granola, but that is entirely up to you. In this recipe, I use my favorite combinations: walnuts, pecans, dried cranberries, and dried apricots but you can substitute any of these for similar. Vanilla and cinnamon bring some great flavor here, but again you can substitute these for other spice and flavoring preferences you might have.

Coconut and maple syrup are key ingredients to help coat the dry goods and let them stick together in clumps. For a faster bake, 350°F works great, however, if you’d like your granola to have more clumps, I recommend a lower temperature with a longer bake time and not stirring halfway through.

Homemade granola will last for up to two weeks if stored properly, an airtight container will ensure proper storage. I can almost guarantee that the granola will likely not last the two weeks because it’s that good! Granola is an accessory that is suitable for just about every meal of the day. A little on my yogurt at breakfast, a scattering on my lunch or dinner salad, and why not a little more on a scoop of ice cream a the end of the day? This recipe is simple, frugal, and downright delicious.