Do you love granola? Me, too! Today, I’m sharing my “basic” granola recipe, which is also the best granola recipe. Granted, I’m partial, but it really is the best and I use that term sparingly. Over two hundred five-star reviews agree!
In fact, I love this recipe so much that I shared it in my cookbook, Love Real Food. This granola makes a wonderful snack or breakfast (add your milk of choice and maybe some fresh fruit). It also stores beautifully, so it makes a great homemade gift.
Once you try homemade granola, you won’t go back to store-bought granola. It’s so much better!
This granola recipe is also a far more healthy granola option, since it’s made with whole grains, unrefined oil and naturally sweetened. You just can’t beat freshly baked granola packed with delicious and good-for-you ingredients.
Plus, homemade granola is super easy to make. You’ll only need one bowl and some basic pantry ingredients. Ready to make some?
Watch How to Make Healthy Granola
Now that you have my base recipe, you can play around with the mix-ins and spices to make it your favorite granola.
By the way, you can preserve that freshly baked flavor by storing this granola in the freezer. Just let it warm to room temperature for a few minutes, and enjoy.
Healthy Granola Ingredients
Oats
Heart-healthy, hearty, whole-grain old-fashioned oats keep their shape during baking. Be sure to use certified gluten-free oats if you need gluten-free granola.
Nuts and/or Seeds
I used pecans and pepitas (green pumpkin seeds) to make this batch. Other options include walnuts, which are rich in Omega-3s, whole or slivered almonds, cashews, peanuts, pistachios, macadamia nuts and sunflower seeds.
Unrefined Oil
Oil helps make this granola crisp and irresistible. I prefer unrefined coconut oil, which is delicious (you can barely taste the coconut, if at all) and produces the perfect texture.
You can use extra-virgin olive oil instead, if you’d like your granola to be a little more on the savory side. If you’re watching your saturated fat intake, olive oil is a better choice!
Natural Sweetener
I love using real maple syrup in my granola. Honey works great, too. As a bonus, these natural sweeteners infuse your granola extra-delicious flavor that sugar would not.
Salt and Spice
For flavorful granola, don’t skip the salt! Too little and your flavors won’t sing. I prefer using fine-grain sea salt in this one (I always cook with fine-grain sea salt), but regular salt will do, too (just use a little less).
I added cinnamon to this batch for some subtle warming spice. Ground ginger (use half as much) and pumpkin spice blends are other options.
Dried Fruit
Dried fruit lends some extra sweetness, chewy texture and irresistible fruity flavor. I used dried cranberries for this batch. I also love tart dried cherries, raisins and chopped dried apricots.
Optional Mix-Ins
For fresh citrus flavor, stir fresh citrus zest (up to 2 teaspoons) into the mixture before baking. I love adding orange zest, in particular.
You can add chocolate chips after the granola has completely cooled (otherwise, they’ll melt).
If you’d like to add unsweetened coconut flakes, you can add it halfway through baking for perfectly toasted results (see recipe note).
Chunky Granola Tips
Some of you, like me, love big clumps in your granola. Here are my tips to achieving the best clumps:
- Your oats need to be a little crowded in the pan so they can stick together, but not so crowded that they don’t toast evenly. I recommend using a basic half sheet pan (affiliate link) for this granola recipe. It’s the perfect size and the rimmed edges make sure no granola falls overboard.
- Be sure to line the pan with parchment paper so the sweetener sticks to your oats rather than the pan.
- For maximum clumps, gently press down on the granola with the back of a spatula after stirring the mixture at the half-way baking point. Then put the pan back into the oven to finish baking.
- Don’t bake the granola too long—just until it’s lightly golden on top, as described. It might not seem like it’s done yet, but it will continue to crisp up as it cools. Over-baking the granola seems to break the sugar bonds.
- Lastly, let the granola cool completely before breaking it up. I’ve even left it on the pan overnight, covered.
Even with all those techniques in place, I occasionally end up with a batch of granola that isn’t as clumpy as my others, for reasons that I can’t explain. It’s always delicious, though!
Granola Variations
This recipe is my favorite, go-to granola recipe. Over the years, I’ve played around with it to create a bunch of fun variations. Here they are for inspiration:
- Orange and Almond Granola: This recipe includes orange zest (2 teaspoons), whole almonds and golden raisins.
- Triple Coconut Granola: This recipe calls for coconut oil, large coconut flakes and shredded coconut.
- Cranberry Orange Granola: This recipe is quite similar to this one, but a little sweeter and full of vibrant orange flavor.
- Honey Almond Granola: Just what it sounds like, plus chopped dried apricots! Delightful.
- Gingerbread Granola: This granola includes molasses and extra warming spices, plus coconut flakes, dried cranberries and chopped candied ginger.
Please let me know how this recipe turns out for you in the comments! I love hearing from you and hope this granola recipe becomes your new favorite.
Healthy Granola
- Author:
- Prep Time: 5 mins
- Cook Time: 21 mins
- Total Time: 26 minutes
- Yield: 8 cups 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
This delicious healthy granola recipe is naturally sweetened with maple syrup (or honey). It’s made with oats, coconut oil and your favorite nuts and fruit. Make it your own! Recipe yields about 8 cups granola, enough for about 16 half-cup servings.
Ingredients
- 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
- 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
- 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
- ½ teaspoon ground cinnamon
- ½ cup melted coconut oil or olive oil
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ⅔ cup dried fruit, chopped if large (I used dried cranberries)
- Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes*
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
- Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
Notes
Recipe adapted Meg Gordan’s granola, which I’ve tweaked over the years.
Make it gluten free: Be sure to use certified gluten-free oats.
Make it nut free: Use seeds, like pepitas or sunflower seeds, instead of nuts.
*If you want toasted coconut in your granola: Stir the coconut flakes into the granola halfway through baking. They’ll get nice and toasty that way.
Serving suggestions: This granola is awesome on its own, with milk or yogurt and fresh fruit, and you can even throw a couple handfuls into a salad for granola “croutons.”
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
nigel
i made this but slightly varied the ingredients. i want to know, it seems the oil to oats ratio as well as temp/time are very important. i usually tend to overcook mine, how can this be avoided and still get a nice crunchy granola.
★★★★★
Kirstie
I’ve been making this recipe for the last 4-5 months now instead of buying store bought granola and I’m loving it, so is my husband. We are big granola eaters in our house so I make a full batch about every two weeks. I’ve done a few variations but always include dried cranberries and some additional warm spices like ginger and nutmeg! This recipe is a winner for sure and so easy to switch up!
And because I’ve had the opportunity to test this, here’s what my experiments have yielded in terms of chunks of granola:
Honey + coconut oil = amazing chunks. Chunk City. This is the winner.
Honey + grapeseed oil = some chunks but not as much as using coconut oil
Maple + coconut oil = very minimal chunks
Maple + grapeseed oil = unable to form chunks at all, which is great if you’re into unchunked granola but that’s not how we roll in our house.
I’ve also noticed that placing the pan on the bottom rack in the second half of baking helps carmelize the sugars in my granola from the bottom of the sheet pan up, and helps form those chunks.
★★★★★
Kate
Thank you for sharing how you have tired this, Kirstie. I appreciate your review!
BKK
Gosh I wish I read the comments before making! I have a pan full of un-chunky granola *insert crying face here* and we are NOT an un-chunk house. Better luck to me next time!
This is so so helpful, thank you so much for this detailed comment.
Mary
This is my first granola recipe and I haven’t searched for another one. The recipe is so versatile and I have tried multiple additions. Dates, in particular works really well. I used a combination of coconut oil and honey. However, I have found that I need to bake longer (close to 40 minutes) for them to be nice and crispy. And of course, they clump so beautifully. Thank you for sharing.
Monica
Now we can’t live without it!!! Thank you very much for your great job!!
★★★★★
Kate
Great to hear, Monica!
Radhika
I have tried several recipes for healthy Granola! This’ not just the best, but also fool proof recipe I have ever made. I even take it as gifts for my friends and they love it! I have it for breakfast, snack on them, use it as toppings for my cheesecake… the list is endless. Thank you so much, Kate!
★★★★★
Kate
You’re welcome! I’m happy to hear you enjoyed it.
Lisa
This is an outstanding recipe. We’re working to eliminate as many processed foods as possible. Healthy freals are very expensive. I’ll probably never buy cereal again. Or certainly far less.
★★★★★
Aliya
Wow I love this granola recipe!! The first time I made it, I accidentally stirred in the dried fruit to the nuts and oats, cooking them through with everything else and I think I prefer it that way. This time, I’m trying to find a way to make these into granola bars. Will reply w/ how if I figure it out!
★★★★★
Danielle Deanda
I’m so happy to read this comment. I come back to this recipe time and time again but this time I accidentally threw in the dried cranberries with everything else first. Oops. I’m glad it’s okay to do it this way.
Renee
That is what I did the first 3x baking and I prefer cuz the fruit plumps up and the juices go into other stuff. I add chia seeds when it’s cooling
Andrea
Hi!! For me, the secret is letting the pan cool for a full hour. Then, the granola literally breaks off in granola bar sized chunks! That’s how I serve it to my toddler and he loves :)
Candice
I have made this granola several times. I LOVE it.
★★★★★
Kate
I’m glad you love it, Candice!
Jackie
I have made this recipe the last two Decembers and I used the cranberries, pecans and pepitas. It turned out wonderful and I also added the coconut half way through and followed the directions on making sure I had big clumps of granola. It all worked both times.
So I’m doing it again. It’s an addicting snack!!
Fedora
Delicious! Thank you for sharing this recipe!!
★★★★★
Kate
You’re welcome, Fedora! I appreciate your comment and review.
Hannah Brown
I love this recipe but I adding only half the maple syrup as I prefer mine less sweet. Doubled the walnuts and golden raisins
★★★★★
Christine
This really is the best granola. It’s quick and easy, not overly sweet and I love that there’s so many ways to vary the ingredients. I make it almost every week because my boyfriend inhales it (well, so do I).
★★★★★
Kate
I’m happy to hear you enjoy it, Christine! I appreciate your review.
Lisa Stein
I love this. I am so hooked now. Making my second batch. My favorite store bought tastes like cardboard now. Love how I can mix and match whatever I want in. Almonds are amazing. Adding pecans and the pumpkin seeds this time. Plus some sunflower seeds. Have cranberry and a little mango to go on after.
Kate
That’s great to hear, Lisa! Thank you for sharing.
Kay Grandgeorge
This is my first time making this recipe. I have made others, but I liked this one. I follow the directions and it all worked out. Having family in for a visit and thought this would be nice to have for breakfast. Thanks for sharing your recipe !!!
★★★★★
Kate
You’re welcome, Kay! I appreciate your review.
Sarah Breseke
I have a batch of this made at all times! It is easy, fool proof, versatile and makes the house smell incredible while it’s baking.
★★★★★
Kate
I’m glad you loved it, Sarah! I appreciate your review.
Stephanie
I love it! I make it once every few weeks. I made it last December for a friend as a bday gift. She told me that her husband asked for it again for Christmas but she told him he’s not allowed to ask for a gift– which was a not-so-subtle way of asking for more.
So, surprise! They’re now getting granola for every bday & Christmas.
★★★★★
Kristan
Made this tonight as a gift for a family member with a heart issue. Wonderful flavor, and a healthier alternative to the cookies he prefers. His cardiologist will thank me. :-)
★★★★★
Ann
This truly is the very best granola recipe ever! SO good. I made a batch with dried blueberries, almonds, honey, and coconut oil and drizzled a little extra honey over the top after baking and before cooling. I had to make four more batches as gifts and will put a QR code to your recipe in my Christmas letter this year so my peeps can find your site :) Thank you for all my future granola breakfasts :)
★★★★★
Kate
I’m glad you love it, Ann! Thank you for your review.
Sam
Very good!! I had no nuts or dried fruit, so I skipped the add-ins. I only had ¾ cup of oats to use, so I only used 3T of honey and 3T of olive oil. I also used a splash of almond extract, which made it smell and taste amazing. I only baked for 15 minutes for this reduced amount.
★★★★★
Linda
This is delicious and so easy! Fixing this for the second time. I will never purchase granola after this. I’m giving a batch to my health-conscious neighbor as a Christmas gift. Thank you for the recipe.
★★★★★
Kate
Hooray! Thank you for sharing, Linda.
Kimberly Howse
I made this using dried cherries, craisins, pepitas and sliced almonds-so easy and SOOO delicious!
★★★★★
Kate
Glad to hear you enjoyed it, Kimberly! I appreciate your review.
Bonnie Hedglin
I love to gift homemade goodies to friends and neighbors especially at Christmas and just finished making the healthy granola and gingerbread version and this is by far the best granola recipe out there BUT I am one of those people who loves lots of add ins. I doubled up on the pecans, pepitas, dried fruit and unsweetened coconut chips BUT kept all other wet and dry ingredients per recipe and it turned out awesome! My wet ingredients were honey and light olive oil and there was plenty of wet ingredient to handle the extras. I added dried fruit prebake and that got a nice chew to it and did need to bake a titch longer to develop that beautiful golden brown. I feel the gingerbread version needs a blend of spices to convince me it’s gingerbread so a combo of cinnamon, ginger, cloves and nutmeg was used-still not the taste I was hoping for but I will work on that. Thank you so much for providing these recipes I know the gift recipients are going to love it!
★★★★★
James Walker
Great recipe. Don’t have picture because we ate it all. Will definately make again.
★★★★★
Brandy
I have been using this recipe every Christmas for gifts to neighbors and friends. It is always a big hit! I love it best with maple syrup and coconut oil. Thank you Kate for all the wonderful food through the years!
★★★★★
Kate
You’re welcome, Brandy! I appreciate your review.
julie
This granola is delicious! I did the recipe wrong (oops!) because I didn’t read it through first, so I accidentally added the raisins and coconut flakes with all the other ingredients. I realized after I had already put it in the oven, but luckily it still turned out great, the raisins are just a little chewy. I bet it’s even better if you actually follow directions lol
★★★★★
Kate
I’m glad it still turned out well, Julie! I appreciate your review.
PNW Mom
I just made this, and forgot to stir it halfway through. Do you think it’s going to be ok or undercooked in some areas?
Kate
It may be more brown on top. How did it turn out?
Julio de Melo
Howdy, from Brazil!
While living in Texas for my PhD, we learned how to make granolas, and kept doing it once in a while after moving back. Lately, I got interested in it again, and decided to add more nuts and dried fruits. “My” recipe now is very close to yours, but with Brazil nuts (of course), cashew nuts, almonds and peanuts, raisins, cranberries and crumbed apricots, oats, pepitas, and sunflower seeds. For gluing everything I just use honey. Baking for 30 minutes, and the result is spetacular: my friends and relatives keep asking me for more! It is great to have found your recipe, and to see that I’m following on the steps of a masterpiece! And thanks for sharing it.
★★★★★
Chill
I cut the recipe in half tweaked it by adding the fruit and some chocolate chips before baking.
It’s Perfect!
★★★★★
Kim
Great recipe!
★★★★★
Kim Vasey
Great recipe! It’s part of my routine now to have granola on my yogurt in the morning. A great start to the day with fiber. I like to add dried cranberries and dateS for more fiber. I’ve made this recipe six or seven times now and it always turns out excellent. I’m going to try orange zest next. Thank you! Kim
★★★★★
Lisa
This recipe is a favorite. It has become my granola recipe. Date syrup can be substituted for maple syrup. We love the taste of maple syrup but the date syrup/silan makes better chunks.
★★★★★
CMB
I purchased some really delicious granola at a Christmas fair but it was too expensive for everyday use. When I saw this recipe it looked like it was close so I tried it. It is amazingly good, and a good base recipe for future variations. Putting in some grated orange peel takes it to the next level!
★★★★★
Maria Williams
I made this and added some wheat germ for extra protein and to get more clumps. It was delicious!
★★★★★
PBnJ
Thank you so much for this recipe. I tired it for the first time ever and it was perfection♥️
Pam France
Love this recipe. I used maple syrup + coconut oil and added unsweetened coconut flakes and craisins. My favorite granola!
★★★★★
Kate
Great to hear, Pam! Thank you for your review.
Kate I.
Extra crunchy and absolutely delicious! Husband and I loved this granola :)
★★★★★
Carol
Just came out of the oven, smells amazing! My husband wanted to know what I was making, it smells delicious . Can’t wait to taste it!
★★★★★
Fran
I thought it was great! This was the first attempt at homemade granola. I prefer chunky for snacking, but I loved it!
Wondered how many calories? It replaces cookies for me.
★★★★★
Kate
Hi Fran! The nutrition information is below the notes section. I’m glad you enjoyed it, Fran.
Nancy
Turned out absolutely perfect! I dropped the heat a bit as my oven runs hot. Beautiful color, nice chunks mixed in, tastes as good as it smells! I used 1/2 honey and 1/2 maple syrup and didn’t change a thing. Great way to use leftover holiday ingredients!!
★★★★★
Les Harmon
Love this recipe! I use pecans and pumpkin seeds, a good olive oil instead of coconut oil, pure maple syrup, a dab of fresh-ground cinnamon, fine sea salt, and good vanilla extract. I find that cooking it for 30 minutes, stirring once half way through, makes for a crunchy, clumpy result. Delicious with yogurt, and its great for sprinkling over vanilla ice cream!
★★★★★
Kirsten Fehring
the best granola we have tried. Now made by all the family. Thank you!
★★★★★
Kimberly
I’m sure this recipe is good, but mine burned. Not sure if it was the pan, oven temp, or cook time. I followed the recipe to the letter. I used coconut oil and maple syrup in mine. Stirred halfway thru like the directions said. When I smelled it burning, my oven timer still had 3 minutes left. The edges were completely burned. I let it cool, thinking I could save the rest. Even though it was a darker brown color, it still couldn’t be salvaged due to the taste. This was very frustrating and disappointing due to the amount of wasted ingredients. Hopefully my next attempt is successful. I won’t leave a rating at this time.
Diana
This is absolutely delicious!
My store used to sell granola in bulk but stopped when the pandemic hit. The store stuff wasn’t even close to this.
Thank you for sharing this recipe.
Kira
I love this Granola so much that I made it as gifts for six members of my family for Christmas. So far, rave reviews from them also!
★★★★★
Kate
Thank you, Kira! I’m excited you love it.
Michelle
Hi, do you happen to have a version similar to the Bear Naked Vanilla Almond granola? That one is the only one I have really ever had, so I’ll definitely be stepping out of my comfort zone here :)
I plan to try this recipe for the first time!
Kate
I hope you try this recipe! I have an Orange & Almond Granola that is a delicious one as well.
Lindsay K
This granola recipe is so easy and so satisfying. Thank you for a great recipe that’s also easy to customize. So good!
★★★★★
Pam
LOVE this recipe. The only thing that would make it better is if there was an option to translate into grams instead of ounces.
★★★★
Kate
Great to hear, Pam! Thank you for your review.
Melissa
Oh my this was out of the world amazing. I have always been so nervous to attempt. I did purchase a bag of ore mixed nuts and seeds just do to cost. Also can milled oats be replaced with the Quaker Oats? Super easy to make. Thank you!
★★★★★
Kate
You’re welcome, Melissa! I appreciate your review.
Tiana
Oh man, this granola is to die for!! I make this frequently and throw whatever I have in there and it always turns out fantastic! I have really loved adding about 1/3 tsp ground cardamom into it. Such a fabulous recipe and makes great gifts!
And for what it’s worth, her cookbook is wonderful as well! Every recipe thus far has been A++!
★★★★★
Kate
That’s great to hear, Tiana! I appreciate your review.
Annie
This is the granola I remember from the 70’s. Wonderful! I used sliced almonds, dried cranberries and orange zest and it is so delicious and crunchy.
★★★★★
Alex
This was easy to make and worth the effort over store bought granola. The maple and coconut oil make it feel like an indulgence but the clean ingredients allow it to be a healthier choice. Will make over and over again! Added a little more cinnamon and coconut flakes at the end. I needed to bake the granola for a little longer than the recipe called – roughly 35 mins. Definitely don’t wait! Try this one out!
★★★★★
Kat
Perfection in oat form! I love this granola. I make mine with coconut oil and maple syrup and a mix of almonds/pecans. I bake it for 21 minutes and then leave it on the baking sheet for 45 painfully long minutes, but I wait because good things come to those who wait. The chunks of love that formed were a wonderful treat.
★★★★★
Kate
Thank you for your feedback, Kat! I’m glad you love it.
Staton Winter
Hi, I make this recipe for my family probably several times a month. My sister in law asked for the recipe, but does not have an oven. Would you suggest adding water, and how much, to perhaps prepare this in a microwave? No worries if not…Keep up the great work.
S. in DC
Andrea
BEST GRANOLA EVER!! Been making for about a year now. Follow the recipe to a T except I use 1/2 honey, 1/2 maple syrup and I only bake for 20 mins, stirring in the coconut halfway through. I make a double batch because my family members love it so much, so there are always mason jars full going to different households. Such a delicious recipe, thank you!
★★★★★
Kate
That’s great, Andrea!
Jeanne
Hello, I make your recipe this week, It was very easy and taste’s sooo good thank you for this. I have a question, could you tell me if I don’t add salt and I didn’t, what would the sodium be. Just looking for lower salt. Thank you again!
★★★★★
Kate
You’re welcome, Jeanne!
Leo
I need to keep my sodium low in all recipes and am vwry careful with everythi g i make. I use only a pinch of salt so that’s about 200mg of sodium for the entire batch. I have to sat it’s still delicious. Whatever nuts I use are not salted. I don’t think any salt is needed. I’ve now made this with some variations at least 2 times a month for nearly a year and it’s just outstanding. Low sodium users jest need to be aware of how much sodium is in the other ingredients. Be sure that the oats you use have no sodium.
★★★★★
Joan
Hi Kate,
I love your recipes and select yours over others when trying something new. I could not find my old standby granola recipes from the seventies so used yours. You would think I knew it by heart by now but I didn’t. I found mine as i went through my recipe box one more time while the granola was cooling. It was the same recipe. I use a mix of nuts and seed for the full amino acid chain and usually throw in some wheat germ. I used 1/4 cup olive oil and 1/4 cup grape seed oil. I have never ever used salt but gave it a try after reading your comments. I scaled it back to 3/4 teaspoon because I used table salt.
It is way too salty! Maybe when I mix it with a liquid such as almond milk , soy milk or fat free dairy it will taste less salty. I usually can not stop eating it, but not this time.
Thank you for your recipes. I love how you post the nutritional values, use healthy ingredients and no sugar!
Joan
HJW418
I tasted this at a neighbor’s house when she was making a batch and have been making it ever since. I follow the recipe, using olive oil and maple syrup, cutting that back a bit. I also sometimes add in some kasha (buckwheat groats) for added crunch. A favorite is as a topping on yogurt with fruit.
★★★★★
Virginia King
Great recipe! I made the nut and honey, it turned out wonderful. The only thing I changed, I used almonds in place of the pecans. I’ll definitely make this again.
★★★★★
Emily Romano
I came across this recipe in November of 2021. I believe I left a five star review at that time. My husband uses this granola as an addition to his morning bowl of cereal and I add a quarter cup to my lunchtime vanilla yogurt. And this has been daily since 2021! I am back today – as yet another batch cooks in my oven – to add an additional comment.
I have had no trouble at all with the crunchiness and “clumpiness”of the finished granola. I spread it to the edges of a large Nordicware baking sheet and flatten it with a spatula. After 12 minutes at 350 I carefully toss it all with a fork and then flatten once again using a lot of pressure. After an additional 12 minutes I put the pan on a rack to cool without disturbing for several hours. I then sprinkle with chopped dried fruit and store in large chunks in a freezer bag leaving out a fresh mason jar full on my counter. Yum, yum! I prepare this with the coconut oil, maple syrup and vanilla and always add a full cup of chopped almonds just because. Thanks, Kate for a winner!
★★★★★
CC
I make this using olive oil, so much better then store bought. Thank you for the recipe !!
★★★★★
Kate
You’re welcome, CC! Thank you for your review.
Alisa
How am I only finding this recipe now!!? Like so many others, this has become our go to granola. We have stopped purchasing it and I make at least one batch every week or every other week, depending on who is home — so delicious — thank you!
★★★★★
Kate
I’m so glad you finally found it! Thank you for your review, Alisa.
Lisa
I came across a bargain for oats and thought I would try your recipe. I followed it exactly and it came out great. Going to be my go to now! Thank you!
★★★★★
Kate
Great to hear, Lisa! I appreciate your review.
Rebecca
The very best granola recipe that I have ever tried. So yummy and easy to make. It also makes the house smell so good as it bakes.
★★★★★
Kate
Great to hear, Rebecca!
Jo S
Fantastic recipe – works every time. I’ve played around with it sometimes but always keeping the base ingredients. Always delicious. Only problem – I can’t stop eating it!! Thank you!
★★★★★
Kate
You’re welcome, Jo! Thank you for your review.
Linda
This is a lovely recipe, a friend shared it with me and I have shared it with lots of other friends and we have all said bye to store bought granola. Now I use this as my daily snack when I’m at my computer. I just made a big batch, x2 of everything listed on the recipe. If I’m lucky it will last a week, my family love it.
I have tried lots of different nuts and seeds together; almond, sunflower, pecans, chia, pumpkin seeds, walnuts, I tried hazelnut this time and it appears the nut is not fully cooked after 30 minutes. I have only used olive oil but will be sure to try coconut oil and honey for larger chunks. Wished I had read chats before commencing this batch.
★★★★★
Kathleen
I have made this granola recipe, followed the directions but up ended up burning the dried fruit. Have others had this problem? I am now going to add the fruit later. any thoughts?
★★★★
Kate
Oh no! You don’t add the dried fruit until after it’s out of the oven. See the final steps. I hope you try it again!
AJB
Such an awesome recipe!! First time (like others) I accidentally baked the dried fruit. It was still delicious but the fruit was like little rocks, haha. I originally used olive oil, maple syrup and sunflower seeds along with the cranberries and yellow raisins. There were really nice chunks in this batch. My second batch was made with corn oil, maple syrup, slivered almonds and the same dried fruit. This time, I put the dried fruit on top right when pulling the granola out of the oven….much better. And, still nice chunks.
This is truly my favorite granola ever. I love it on yogurt, but it’s also delicious all on its own. I love how versatile it is!
Bob
Baked for 21 minutes on 350 and it nearly burned – would not recommend
★★★★
Kate
Hi Bob, I’m sorry to hear that. Did you toss it half way? How did it look at the halfway point?
Marilyn
This is my daily breakfast! Have it with frozen blueberries and yogurt. Just perfect. Depending on what seeds I have around, I usually add some … mix c raisins in after it’s cooled.
★★★★★
Kate
Sounds delicious, Marilyn! I appreciate your review.
Susan
My go-to granola recipe. Love it. My Hubbie eats it straight out of container . My son loves it with yogurt and blueberries for breakfast. We all love nuts so I add more than the recipe states. Will try the lower rack during last half of cooking as comments below suggested next time.
★★★★★
Gretchen Barfoot
I make this every month and have for several years. It is the best granola I’ve ever found. So nice to control the sugar and have lots of variations. I have it for breakfast at least 4 days a week and as a topper for yougurt and fruit snacks.
★★★★★
Diana
Made this morning. Delish. Wish I knew how many calories it is..but I know it would be hard to figure out depending on what seeds/nuts/fruit you use.
Nicole
I’m going to like this NEXT time I make it, but I can’t believe everyone found this salt level palatable. It is SOOO salty that I am going to need like a whole unsalted batch to dilute it.
★★★
Kate
I’m sorry to hear that. You can always omit it. Thank you for your feedback, Nicole.
Michelle A
I made this but added about 1/2-1 cup of blueberry puree. I also used dehydrated fresh cranberries and blueberries. It was delicious! The sweet and salt were perfect and paired nicely with coconut milk for a lovely cereal!
★★★★★
Kate
That sounds interesting! I’m glad it turned out, Michelle.
Michelle A
I made this but added about 1/2-1 cup of blueberry puree. I also used dehydrated fresh cranberries and blueberries. It was delicious! The sweet and salt were perfect and paired nicely with coconut milk for a lovely cereal! Thanks for the awesome recipe for a healthy snack!
★★★★★
Heidi
I love this as is but have been craving peanut butter granola. If I wanted to add natural peanut butter to the recipe, any thoughts regarding when and how to add? Would any other other ingredients need to be adjusted?
Many thanks for any suggestions.
Kate
Hi Heidi, I recommend this best as written.
Star
My go to granola recipe. Love it! Thank you.
★★★★★
Kate
You’re welcome, Star! Thank you for your review.
Patti Troendle
This was the first granola recipe I’ve tried and I don’t need to search for another. It turned out perfect! I used pure maple syrup made by a friend, and added pecans, hickory nuts, cranberries and raisins. I had to use some instant oats because I didn’t have enough rolled oats but it still turned out with lots of chunks. I will be making this on a regular basis!
★★★★★
Kate
That’s great to hear, Patti!
Laura Diane
Absolutely delicious! I used ghee and it was so buttery. 21 minutes burned the nets but it was still so good. Next time I would try 18 min in my oven. Also, too much salt. I would cut it in half. Thank you so much for a wonderful recipe!
Angela Morreale
This is the best granola I’ve ever had. I’m the minority and prefer my granola loose (not chunky). I used the maple syrup/coconut oil combo and could not have been happier! I did not even add fruit, just oats & nuts. It’s so good on yogurt, berry parfaits. How else does everyone enjoy their granola? I’m looking for more ideas on how to eat all of it.
★★★★★