Microwave granola will satisfy your sweet and crunchy cravings in just 5 minutes! It's customizable, quick, so delicious, and makes the perfect single-serving amount. This mug granola recipe is vegan, naturally sweetened, and can even be made without oil.
After waking up several days in a row with a craving for sweet, nutty, maple-y granola and NOT having any in the pantry, I decided to re-visit an old test recipe from last year.
As this healthy mug muffin was gaining popularity on the blog, I started wondering what other tasty breakfast treats could be made in the microwave.
A quick google search showed me there are quite a few microwave granola recipes out there, so I started experimenting!
And sure, baking a batch of granola the traditional way is easy enough, but sometimes you forget or you just don't have time. Now when that happens, microwave granola to the rescue!
You'll LOVE this single-serve microwave granola because it's:
- ready in minutes.
- crunchy, delicious, and refined sugar-free.
- vegan and gluten-free.
- more affordable than store-bought granola.
- versatile! Switch it up with your favorite spices, nuts, seeds, and dried fruit.
Jump to:
Ingredients
I've included my favorite nut/seed/spice combo in the recipe below, but feel free to use your favorites!
- Rolled oats - you want regular, old fashioned oats for this recipe; I haven't tested it with thick-cut rolled oats or quick oats so I can't vouch for the results.
- Pecans - I had chopped pecans on hand so that was an easy addition; walnuts and almonds are also great.
- Pepitas - I usually keep a jar of raw pumpkin seeds in the fridge; you could also use sunflower seeds or additional nuts.
- Pumpkin spice - this makes such a delicious and aromatic granola, but if you don't have any pumpkin spice on hand, a few dashes of cinnamon is also perfect.
- Maple syrup - look for pure maple syrup; agave nectar also works.
- Oil - oil is needed to create a crisp and crunchy granola. I used avocado oil, but any neutral-tasting oil is fine. See the Variations section below for more info on making an oil-free version.
See recipe card below for quantities and full recipe.
Instructions
Making granola in the microwave couldn't be easier. The ONLY tricky part is dialing in the time for your particular microwave. So be patient on the first batch.
But after you make it once or twice you'll know the exact number of seconds needed to make a perfect single serving of granola every time.
Note: You may find that you need more or less time depending on your microwave (mine is 1100 watts).
- In a large, microwave-safe mug or regular-size cereal bowl, stir together the dry ingredients: oats, nuts, seeds, pumpkin spice, and salt.
- Add the oil and maple syrup, and stir everything very well so that the dry ingredients are coated.
- Microwave for 30 seconds, then stir. Microwave for 20 seconds and stir again. Microwave for another 20 to 30 seconds, stir, then place on the counter to cool.
The granola can burn quickly during the final few seconds of cooking. It should be barely soft/chewy straight out of the microwave, but after resting for 1 minute it will become crunchy.
If the granola is still chewy after resting you'll want to experiment with adding more time, but keep in mind, it won't take much!
Serving Suggestions
Enjoy your mug granola by the handful or with your favorite non-dairy milk.
It's also delicious with plain cashew yogurt or almond milk yogurt.
For dessert, sprinkle it on our favorite oat milk ice cream!
Additions and Variations
For the best results it's a good idea not to change too many ingredients in your microwave granola, but there are definitely some variations and ingredients you can experiment with!
- Dried fruit - the only rule with dried fruit is that it needs to be added after microwaving. Try raisins, cranberries, currants, or goji berries. Or get creative with chopped apricots, dates, apple, or mango.
- Coconut - if you're a coconut fan, add a tablespoon of shredded coconut.
- Other spices - instead of pumpkin spice, try cinnamon, ginger, chai spice, or garam masala.
- Oil-free - this recipe can be made without oil, but the result is a chewier granola. To do it, replace the oil with 1 tablespoon of smooth nut butter or tahini. The chewy texture is actually really nice, like a chewy granola bar (just not in bar form).
RELATED: Check out this Ginger-Turmeric Granola for a delightfully flavorful, oil-free, baked option.
And if you love EASY breakfasts these Protein Overnight Oats are always versatile and filling.
Equipment
Obviously, to make microwave granola you'll need a microwave. 🙂 You'll also need a bowl OR a large (think oversized, Friends/Central Perk-style) mug and a spoon to stir all of the ingredients together.
Storage
Since this only makes one serving of granola, I doubt you'll have any leftover! But if so, it will keep as well as any other homemade granola. Place it in an airtight container and store in the refrigerator for up to a week.
Granola is fine at room temperature for a while, too. So it's an awesome on-the-go snack.
Top Tip
Keep a close eye on the granola in those last few seconds, and don't give up if you accidentally burn the first batch. Dial in the exact time needed for your microwave, and you're all set! You can have delicious mug granola anytime a craving strikes.
You Might Like
If you try this Single-Serving Microwave Granola I would love to hear from you! Comment below and give it a star rating. Your feedback helps me know which recipes are your favorites AND helps other readers find recipes they'll love.
Next, be sure to try my Microwave Apple Crisp!
📖 Recipe
Easy Microwave Granola Recipe
Ingredients
- scant ½ cup old fashioned rolled oats (40 grams)
- 1 tablespoon chopped raw nuts, optional
- 1 tablespoon raw pumpkin seeds, optional
- ¼ teaspoon pumpkin spice
- scant ⅛ teaspoon fine sea salt
- 2 teaspoons neutral oil - I used avocado oil; for oil-free sub 1 Tbsp nut butter.
- 4 teaspoons maple syrup - the granola is fairly sweet; you may prefer 3 teaspoons.
Instructions
- In a large, microwave-safe mug or regular-size cereal bowl, stir together the oats, nuts, seeds, pumpkin spice, and salt.scant ½ cup old fashioned rolled oats (40 grams), 1 tablespoon chopped raw nuts, optional, 1 tablespoon raw pumpkin seeds, optional, ¼ teaspoon pumpkin spice, scant ⅛ teaspoon fine sea salt
- Drizzle in the oil and maple syrup, and stir everything very well so that the dry ingredients are fully coated.2 teaspoons neutral oil, 4 teaspoons maple syrup
- Note: You may find that you need more or less time depending on your microwave (mine is 1100 watts). Microwave for 30 seconds, then stir. Microwave for 20 seconds and stir again. Microwave for another 20 to 30 seconds, stir, then place on the counter to cool. Tip: The granola can burn quickly during the final few seconds of cooking. It should be barely soft/chewy, but after you let it rest for 1 minute it should become crunchy. It it's still chewy after resting you'll want to experiment with adding more time.
Notes
- Dried fruit - the only rule with dried fruit is that it needs to be added after microwaving. Try raisins, cranberries, currants, or goji berries. Or get creative with chopped apricots, dates, apple, or mango.
- Coconut - if you're a coconut fan, add a tablespoon of shredded coconut.
- Other spices - instead of pumpkin spice, try cinnamon, ginger, chai spice, or garam masala.
- Oil-free - this recipe can be made without oil, but the result is a chewier granola. To do it, replace the oil with 1 tablespoon of smooth nut butter or tahini. The texture is actually really nice, like a chewy granola bar (except not in bar form).
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.
Andy
Lori, is there any way to make granola clusters or chunks using this microwave recipe? I made this for a toddler who prefers granola to oatmeal, but he cannot grab the granola without making a mess. BTW, I followed the recipe exactly, but used ghee instead of oil and the granola came out nice and crispy! I also added a teaspoon of flax seed powder and dash of vanilla plus cinnamon.
Lori
Hi Andy,
That's a great question! When I bake granola in the oven, for super crunchy clusters I like to use brown rice syrup as the sweetener. It's so sticky it works really well.
But I'm concerned that with the microwave, because cooking is so much faster, any oats that are clumped together for clusters won't really cook or get crisp before the outside would burn. Does that make sense?
But you could always experiment with it and try forming small little balls/clusters. Maybe microwaving on medium power for longer would work.
Let us know if you give it a try!
Sylvie
Well thank you Lori, this is a genius recipe ! It has become my go-to quick breakfast (mostly with pumpkin seeds and whole hazelnuts). The combination of the warm granola with the cold milk (hazelnut for me) gives it just the perfect crisp and temperature 😋
I am hooked ! 🤗