Welcome, today I’m sharing something crunchy, sweet, nutty, and honestly kinda addictive in the best possible way.
This homemade Golo Granola Recipe has become one of those snacks I keep reaching for, especially on busy mornings when I want something nourishing but not boring.
I love how easy it is to toss together and how warm and cozy the kitchen smells while it bakes.
If you enjoy granola with a deep golden color, a gentle sweetness, and bits of nuts and seeds in every bite, then this one is totally for you.
Before we jump into the full article, here’s a quick little recipe overview just like I always do:
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 6
Now let’s get into the story, flavors, and the full step-by-step process of making this special granola at home.
What Makes Golo Granola So Special?
For me, granola is one of those foods that can be either too sweet, too oily, or just too complicated.
However, when I first experimented with the Golo-style granola concept, I realized how beautifully balanced it is.
It uses wholesome ingredients—like oats, almonds, cashews, coconut flakes, pepitas—and a simple mix of honey, coconut oil, cinnamon, and vanilla to bring everything together.
Sounds basic, but once it bakes low and slow, the flavors bloom and the texture turns beautifully crisp.
This is also the kind of recipe that doesn’t require fancy tools or a long grocery list. Most of the ingredients live in the pantry already, so it’s one of those no-stress snacks you can whip up anytime.
I also love how this granola works with almost anything: yogurt bowls, smoothies, fruit cups, even sprinkled over ice cream if I’m feeling a little wild.
And honestly, most of the time I eat it straight from the jar. Don’t judge—it’s that good.
Ingredients
Here is the ingredient list in the simple table style you prefer:
| Amount | Unit | Name | Notes |
|---|---|---|---|
| 3 | cups | Oatmeal | Uncooked rolled oats |
| 1 ½ | cups | Raw Almonds | Sliced or roughly chopped |
| ½ | cup | Raw Cashews | Whole or halves |
| ½ | cup | Coconut Flakes | Unsweetened |
| 1 | cup | Raw Pepitas | Pumpkin seeds |
| 6 | tbsp | Honey | Maple syrup works too |
| 6 | tbsp | Coconut Oil | Melted |
| 2 | tsp | Ground Cinnamon | Adjust to taste |
| 2 | tsp | Vanilla Extract | Pure vanilla |
Equipment You Will Need
- 1 Mixing bowl
- 1 Saucepan
- Measuring cups
- Measuring spoons
- 1 Baking sheet
- Parchment paper
- Oven
- Airtight storage container
Golo Granola Recipe: How I Make It at Home
Below are the steps written exactly in your “Step 1 / Step 2…” style with every step in its own paragraph.
Step 1
I start by preheating my oven to 250°F. While it warms up, I line a baking sheet with parchment paper so the granola doesn’t stick and clean-up stays nice and easy.
Step 2
Next, I grab a big mixing bowl and pour in the oats, sliced almonds, pepitas, cashews, coconut flakes, and cinnamon. I give everything a good stir so that the flavors begin to mix.
Step 3
In a small saucepan over low heat, I melt the coconut oil together with the honey. Once it looks smooth and glossy, I add the vanilla extract. The smell at this moment is just so warm and sweet.
Step 4
I pour this warm honey-vanilla mixture all over the dry ingredients. Then I mix and mix until every oat, nut, and seed is coated.
This step is kinda satisfying because the whole bowl starts to look shiny and well-mixed.
Step 5
Now I spread the mixture evenly across the lined baking sheet. I always try to get it into one thin, even layer because that helps everything crisp up perfectly.
Step 6
I slide the tray into the oven and bake for 35–50 minutes, depending on how toasted I want it.
I try not to stir too much because that can break up the natural clusters (and I loooove clusters).
When it looks golden and smells heavenly, I take it out and let it cool completely. As it cools, it gets crunchier.
How I Like to Use My Golo Granola
Sometimes I sprinkle it over Greek yogurt with berries because the cold, creamy yogurt and warm spices are like a sweet little moment of joy in the morning.
Other days, I pour milk over it just like cereal, especially when I want breakfast fast. If I’m on the go, I honestly grab a handful straight from the container.
And if you haven’t tried adding it on top of smoothies yet, oh wow, that crunch adds so much texture.
Recipe Tips
Every time I make this granola, a few little things make it come out even better. I always make sure to mix the dry ingredients super well before adding the liquid mixture.
And I learned the hard way not to rush cooling. When granola cools slowly on the baking sheet, it becomes so much crispier.
I also store mine in an airtight jar because it stays fresh for days and days. If your home is humid like mine sometimes, you can stash the jar in the fridge to keep everything nice and crunchy.
Variations You Can Try
I love that granola is one of the easiest foods to customize. Sometimes I go for a fruity version by tossing in raisins, chopped apricots, or cranberries once the granola cools.
If I’m craving chocolate, I sprinkle chocolate chips over the warm granola right after it comes out of the oven so they melt slightly into little chocolatey pockets.
And when I want a more warming spice profile, I add nutmeg or ginger along with the cinnamon. There are just so many ways to have fun with this recipe.
Golo Granola Recipe
Ingredients
Equipment
Method
- I begin by preheating my oven to 250°F and lining a baking sheet with parchment paper so the granola won’t stick and clean-up stays easy.
- In a large mixing bowl I combine the oats, sliced almonds, pepitas, cashews, coconut flakes, and ground cinnamon. I stir them together until everything looks evenly mixed.
- Over low heat in a small saucepan I gently melt the coconut oil with the honey. Once smooth, I take it off the heat and stir in the vanilla extract.
- I pour the warm honey-coconut mixture over the dry ingredients and mix thoroughly until every oat and nut is coated and shiny.
- I spread the mixture into an even, thin layer on the prepared baking sheet. I avoid packing it too tightly to allow airflow for even crisping.
- I bake the granola for about 35–50 minutes, checking once halfway through and rotating the pan if needed. I try not to stir because I love getting natural clusters.
- When the granola looks golden and toasted and the kitchen smells amazing, I remove it and let it cool completely on the sheet — it crisps up as it cools.
- Once cooled, I transfer the granola to an airtight container. It keeps well at room temperature for about 10–15 days (longer if refrigerated in humid climates).
Notes
- For chunkier clusters, don’t stir the granola while it bakes. Press lightly into the pan before baking for larger clusters.
- Swap honey with maple syrup for a vegan version; baking time may vary slightly.
- If you live in a humid area, store the granola in the fridge to keep it extra crisp.
- Add dried fruit (raisins, cranberries) or chocolate chips after cooling to avoid sogginess or melting.
Conclusion
I hope you enjoy this Golo Granola Recipe as much as I do. It’s crunchy, warm, sweet, and kinda cozy in every bite.
I love making this in big batches because it keeps me ready for quick breakfast moments. Try it once, and I bet you’ll end up making it again like me.
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