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 room to warm 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. 
Vrolla Russo
Love the dog. Love the recipe. I am at the beginning stages of trying to eat and cook whole foods. Would the recipe still be good if I cut the honey down to 1/4 cup? I am trying to cut out the sugar and although honey is more nutritious, it still can cause unwanted spikes. Thank you for sharing your gift of cooking!
★★★★
Kate
Thank you, Vrolla! It might not be as clumpy but you could try it.
Leah Brown
Love all your recipes, Kate. I used regular salt and missed the part that said to use only 3/4 teaspoon so I can taste the salt. I put extra dried cranberries and chocolate chips.. Yummy. Thank you!
★★★★
Kate
You’re welcome, Leah!
Stephanie
Love this granola, I always have to make double batches and even then I’m out in a few days because it has such a fan amongst my friends/family. I like to use organic safflower oil as a lighter oil option without the olive oil taste and add dried blueberries and dried peaches- so tasty and healthy!
★★★★
Lana
I just made this recipe, but for whatever reason it is not clumpy or sticking together. I used Oat flakes and Quick cook rolled oats. (2 cups each), 1/2 cup of maple syrup and 1/2 cup of coconut oil. I added 1 cup of different nuts and sunflower seeds. Maybe more oil or syrup?
It does smell good :). Just took it out of the oven.
* I tried quite a few of your recipes and loved each one!
Kate
I’m happy you are enjoying my recipes! The type of oatmeal would likely cause the granola not sticking together based on the size of the flakes.
Matise
Best granola recipe I’ve found, it’s really easy and you can adjust it how you like.
★★★★★
Kate
I’m glad you love it, Matise!
Catherine
Love this recipe. So does my husband! Wondering if you can tell me about the calorie count in a half cup of original recipe ( before the additional add ins that you suggested)
Many thanks
Catherine
★★★★★
Hannah
This recipe is perfect! I’ve been sweetening it with half coconut sugar and half honey. I’m so glad I found this recipe, my MIL has a “family secret recipe” for granola that I couldn’t get from her and it was delicious… Now I can make delicious granola for my hubby and kids AND it’s healthier.
★★★★★
Kate
Great, Hannah! Thanks for sharing.
SueG
I’ve made granola before but it always lacked something, your addition of citrus zest, I too used orange, is inspired. Thanks for making breakfast better!
★★★★★
Kate
Wonderful, Sue!
Lathi
I don’t see were it says to add citrus zest. How much. And when do you add it in? I do not have any oranges right now but I did a little bit of grapefruit zest and it tastes a lot like orange. Thank you for this wonderful recipe. It’s still in the oven but I know it’s going to be good
Shirl
I missed it too. It is discussed above the ingredients portion of article. Check at the front of article. Making this now..in the oven.
Nealie
I freaking love this recipe!!! So good- so easy- Thank you!!!
★★★★★
Kate
You’re welcome, Nealie!
liesbeth wallien
Dear Kate, have made this recipe now several times. One batch goes straight into our “granola container”, and I seal and freeze the rest. Like you promised (or threatened?!) we have never bought granola since. We love it! Thank you so much (for getting us hooked!) and best regards from a sunny (but that can change any second) Amsterdam, the Netherlands! Liesbeth
★★★★★
Kate
I love to hear that, Liesbeth! Thanks for sharing. :)
Jen
Hi, what’s the nutritional info for this recipe? I can’t see it …
Kate
Hi Jen, this is a plug-in on my blog and requires you to allow cookies. Make sure that is enabled and you should be set!
Virginia Ogletree
I am looking forward to making the Granola, but wondering what it would taste like using olive oil? What other oils besides the two listed would be another healthy choice?
★★★★★
Kate
You could use olive oil. That would work too, Virginia. Thanks for your review!
Nancy Jacobson
Kate, I love your recipes. Have been following you for a year or more and look forward to your posts.
This granola is by far the best I have ever tasted.
I love trying new recipes and can always count on your efforts being superb!!!
Keep up the great work.
★★★★★
Kate
Thank you! I’m happy to hear you are enjoying my recipes, Nancy! This granola beats store bought, for sure. Thanks for your review!
SYBIL STAPLES
Hi Kate! Just made my first batch of your granola and I am very happy to say it was a great success! Really delicious and so EASY :)
Thank you for posting this for us to enjoy.
Blessings,
Sybil
★★★★★
Kate
Thanks for your review, Sybil!
Sylvia Orozco
Hi! My name is Sylvia, from Costa Rica in Central America. Y tried your granola recipe and I really loved it! Here we have a special honey called Tapa de dulce, it’s made from the sugar cane but the process is very traditional, so I used that instead of common honey or maple syrup! Thank you so much for sharing this recipe.
★★★★★
Kate
Hi Sylvia! Thanks for sharing and I’m glad you loved it!
Jesca
Very Interesting Recipe Kate. Keep up the good work.
★★★★★
Kate
Thanks!
Nicolette
Amazing!! My first time trying to make granola and I nailed it! My friends and family love it. I used olive oil, honey, and a little bit of maple syrup. I also added sliced almonds, sunflower seeds, and apricots. So delicious! I’m gonna have to make a second batch ASAP!
★★★★★
Kate
Sounds delicious!
Sue McMahon
Great success. My husband said “I like the old recipe, why are you changing it” but he now prefers it haha. I doubled the nuts but it is still pretty clumpy – brazils, almonds, pecans and hazels – as we try to reduce starchy carbs particularly at breakfast and I added the orange zest but no cinnamon for a change. I swirled the orange zest into the oil/honey mix and it seemed to distribute and flavour very well. I also misread the recipe and added my raisins before baking but I kinda like it as they get extra chewy and bake in! Thanks Kate
★★★★★
Alex
Hi Kate, love the recipe. Would love to try it soon, but there’s a typo in your introduction. You say “let it room to warm temperature”. I’m sorry, but I can’t in good conscious use a flawed recipe.
★★★★
Natalie Stevens
Oh dear Alex. So wish we could be as perfect as you! Kate, like all of us are human and with that are all entitled to make a mistake or two. I’m sure we have worked out the intended meaning of this statement. Very picky……. You are the only one missing out on this amazing dish.
★★★★★
alan geik
Natalie—somehow I think Alex is joking and that e will very easily ignore a typo and continue on to Great Granola!!! I just baked it and am waiting for it to cool. Next time I will use the orange zest…. this time I used walnuts, sunflower seeds, 1/2 maple syrup 1/2 honey, coconut oil….I’m going to the other recipes she has online ASAP.
★★★★★
Laura Sisco
Tastes awesome and is so easy to make. My house smells amazing. I used 1/4 cup honey and 1/4 cup coconut palm sugar and coconut oil. Added slivered almonds, pepitas and unsweetened coconut. Mine only took about 17 minutes to make.Also added dried cranberries. Next time I’ll try using Olive Oil. This will be my go to granola from now on. Thank you so much.
★★★★★
Max mcmillan
I did, but used no salt, as salt is not needed in anything anymore, no vanilla as i feel this is used way to much in baking, and certainly absolutely no cinimon. As I am Scottish. We hate it. But everything else, and it’s fab.
Kate
Thank you for sharing, Max!
Kamey
This is the best ever tasting Granola I have made. I eat it with yoghurt or just a handful as a snack.
★★★★★
Sirisha
Thank you for this recipe Kate. I followed your recipe with walnuts, pumpkin seeds and raisins. I reduced the coconut oil and maple syrup a little bit though. It turned out great except it’s not clumpy because of the above changes I believe. It still tasted great. I started packing yogurt parfait with this granola on top for my husband and he is now a big fan of the yogurt parfait not because of the plain greek yogurt or blueberries but just because of the granola. :) He says he now looks forward to that parfait everyday. So thank you for converting him to eating yogurt. :)
★★★★★
Kate
Thank you for sharing! Sounds delicious.
Jill
I just have to tell you that this is the BEST granola I’ve ever had in my life ! I just pulled it out of the oven and I can’t keep my hands off of it. Thank you , I’ll never buy pre-made again ! Jill
★★★★★
Kate
Thank you, Jill! I’m glad we agree on the name. :)
CHRISTINA FINK
This granola recipe is now a weekly staple at our house. Thank you!!!!
★★★★★
Kate
You’re welcome!
Devin
Hmmm… I followed the recipe as is, and it didn’t clump at all. Not sure what I did wrong! Used half olive and half coconut oil, half honey and half maple syrup. I’m not sure if I should have left it in longer, but it looked like it may have burned if I did.
Kate
It could be the 1/2 oil & coconut oil and honey/syrup. The combinations together may not have worked like they would on their own. Did you let it cool fully on the baking sheet?
Kevin
I get varied results depending on which baking sheet I use. Some of mine are thinner while others have a double layer of metal on the bottom. I crumble my granola up in the end so I haven’t taken note of which type of sheet is more clumpy, but it’s a variable you can watch next time you make this.
★★★★★
Lorrie
The granola is delicious I like the use of the coconut oil, I used choc and peanut butter chips and left out the dried craisins, please post some easy veggie dishes
Kate
Thanks for sharing, Lorri! Peanut butter chips sounds like a treat!
Rebecca Mason
My ten year old is making her second batch as i type. First one was delicious, hazelnut and pecan and dried apple. This batch is macadamia and orange…with other nuts and seeds too…even chia seeds…i cant wait!! Thank you for the recipe!
★★★★★
Kate
That is amazing! She sounds so creative and love that she enjoys it. Thanks for you review, Rebecca!
Carla Paola
Hi Kate! (And Cookie!),
I’m fairly new to your website but I must say my family and I love the recipes I’ve tried so far! Thank you for this amazing collection of good eats!
I have a question about this granola, which I would really like to make. You list coconut oil and olive oil as two potential fat sources to use for crisping and browning. I avoid coconut oil because of its very high saturated fat content, and I live olive oil but I feel it has a very particular and strong flavor (I’m looking for a sweet granola for sure, otherwise I wouldn’t hesitate!). Would a neutral oil like canola or safflower oil work here too?
Thank you!
Carla
Amber Beasley
So glad I stumbled across this. I followed your recipe and used pecans, sunflower seeds, dried cranberries and honey. I had it for breakfast with natural yoghurt this morning and it’s absolutely dreamy. Thank you!
★★★★★
Kate
Sounds amazing! Thank you for sharing, Amber.
Deanna
I’ve made this granola 6x
LOVE IT simply the best recipe
Thank you
Dee from the mitten
★★★★★
Kate
Thanks for your review, Deanna!
Brooke
I can’t wait to try this recipe tomorrow. I was curious what your thoughts were of adding an egg white to help make it “clumpier”?…
Kate
I think it is great as is :)
Melanie
Can this recipe be done in bars? I see other recipes are to refrigerate but I really love this one baked.
★★★★★
Kate
This one is specific to granola, but you can check out my granola bars! Some have a similar ingredient list, but different process.
Nadine
This is absolutely delicious! Do you think it would work to add blackstrap molasses as the sweetener instead of honey/maple syrup? Thank you so much!
★★★★★
Kate
Molasses acts differently when cooked. You could try my gingerbread granola if you are looking for that type of taste!
Kyoko
Delicious! I used organic walnuts, hemp seeds, sunflower seeds, and pumpkin seeds with raisins since that’s what I had. I love that you give so many options for substitutions. I made this batch with maple syrup this time but can’t wait to try it with honey. After tasting this delicious granola, I can’t go back to store bought stuff anymore. Thanks for an awesome recipe!
★★★★★
Kate
Thank you, Kyoko!
Shezza
This is a good recipe – thank you for sharing it! And your page helped me feel confident that I could do it. Having made the recipe, I’ll never buy granola or muesli again! I used rice malt syrup, which worked perfectly (if anyone’s planning to do that, just reduce the salt as well). Thanks!
★★★★
Kate
You’re welcome, Shezza! I’m happy you enjoyed it.
Shireen Coghlan
I have Type 2 diabetes and a very sweet tooth! Made this with half the quantity of honey and it was still 100x better than the (very expensive) low sugar granolas I can buy.
Thank you so much. You’ve saved me from a lifetime of boring breakfasts!
★★★★★
Kate
I’m glad you were able to enjoy this recipe! Thanks for your comment, Shireen.
Ila
Best granola recipe ever! Easy to make and super yummy! Even my 3 yr old toddler loves it! He eats it with yogurt and even milk sometimes! Thank you so much for the tips and sharing this great recipe! :)
★★★★★
Kate
I’m glad you love it! Thanks for your review.
Carol
So good I love it
★★★★★
Kate
I’m glad you love it, Carol! Thanks for your review.
Polly
Hi Kate,
I just tried your granola using half pinhead, half rolled oats, and used maple syrup. I also used rapeseed oil as coconut oil isn’t good for my raising cholesterol it is Devine – I had to put it into container really quickly cos I couldn’t stop eating it. Thank you from Polly in Ireland x
★★★★★
Kate
Thanks for sharing! I’m happy to hear your substitutions worked well for you.
Rachel
I’ve just made my third batch of this, and I’ve given the recipe to my Mum and sister who’ve made theirs too, and we all love it! My eight year old niece loves it too. I love granola with yogurt and eat a lot of it so really needed a tasty, easy recipe that didn’t contain added sugar. I’ve just made the granola bars but haven’t tried them yet!
★★★★★
Kate
I’m happy this is a family favorite! Thank you, Rachel.
Jeanne
Holy cow…this is THE BEST!!! Have made two batches now. Fantastic variations as well. Thinking this could be nice to give as a homemade gift for the holidays also. Thanks so much for the recipe.
★★★★★
Kate
You’re welcome, Jeanne!
Paul Auriemma
Yes. It’s so yummy! I was trying more for a drier less soft sticky result. More like store bought. I did add a little extra honey to it I’m going to follow your recipe closer.
Paul
★★★★★
Cindy Craig-Fry
First time making my own granola! Great recipe, easy to follow, but so many options. Thank you very much.
★★★★★
Kate
You’re welcome, Cindy!
Paul
It was delicious but not crisp. More chewy and sticky than I expected. Any tips are appreciated
★★★★★
Kate
Hi Paul, I’m sorry the result wasn’t perfect for you. Did you let it cool completely?
Shannan Smith
What is the calorie count for a cup?
★★★
Kate
Hi Shannan! The nutritional information is below the recipe. You just need to click to expand.
Rachel
Hi Kate,
I expanded the nutritional info section but there is nothing there.
jackie gilliam
I made this recipe today! I love the fact that you can use anything you have on hand. I used almonds and sunflower seeds and dried blueberries. Wow! What a treat. Thanks for the great recipe.
★★★★★
Kate
You’re welcome, Jackie!
Paul Auriemma
I am having trouble getting it to clump. I’m thinking of using syrup next time. Do you always stir it halfway through? Or eliminate stirring and only press it down to get it to clump?
★★★★★
Kate
Hi, Paul! Stirring helps keep the cooking even through the granola. Are you making sure it’s fully cooled on the baking sheet prior to storing it?
C
Made this recipe and for some reason it burned at 350 degrees for 24 minutes! I’m going to try again at a lower temp. Maybe it’s because I used a liquid version of coconut oil?
The base smells lovely, though!
★★★★
Kate
Oh no! I’m sorry it burned for you. You want the coconut oil melted. Maybe your oven is running a little warmer. I recommend starting on the lower time side, first.
carol bittner
This is the best ever granola!! Easy to make; you list all the options to make it ‘each persons personal choices;. I love it and make it often. Thanks you. p.s. love that you share a taste with Cookie
Kate
Thanks for sharing, Carol!
Debbie
Thank you for this recipe! Im a beginner with natural, better for you foods & looking forward to making this tomorrow. I really liked how you offered other options also. Thank you again
★★★★★
Kate
You’re welcome, Debbie!
Annie
Hello! I made this recipe and have issues with the granola on the side burning way before the cook time is done. I used normal cookie sheets and spread out the granola on aluminum foil. Do you think the aluminum is the issue? I mix the granola and switch which side the pans are on. Love the recipe but obviously the burning takes away from the yummy taste.
★★★★★
Kate
It could be the aluminum foil. I find it works best on parchment paper. It may also be one portion of your stove is hotter than the other.
Shirley Catz
Simply delicious, so easy to make. The best granola I’ve ever tasted.
★★★★★
Kate
Great to hear, Shirley!
Jeremy
I’ve made this recipe many times now, and have refined it to what works for me.
I use a bit more than 1/4c maple syrup. 1/2c was too sweet for me.
I toast the oats separate to the nuts. The oats need more time, and the nuts burn if I mix them together to toast. The oats get most of the syrup & oil, the rest goes on the nuts & seeds.
I use way more nuts and seeds than the recipe calls for. about 2c pecans, 1c pepitas, 1c sunflower seeds.
The salt amount is perfect.The cinnamon is perfect. I use 1/2tsp extra vanilla.
★★★★★
Kate
Thanks for sharing, Jeremy! I’m glad you make this one over and over.
Shannon Watson
Absolutely delicious! Love this one! One of the best granolas ever.
★★★★★
Kate
Love to hear that! Thanks for stopping to tell me you loved it, Shannon!
Nina Lane
I love granola, but it was getting ridiculously expensive to buy. I had tried recipes a few years ago, but I never really liked them. I think the problem was honey overpowering everything else in the recipe. I tried this recipe with maple syrup, pecans, almonds, pepitas and added freeze dried berries after it cooled. It was delicious! I’m about to make another batch. Thanks for the great recipe!!
★★★★★
Kate
I’m glad you found a great alternative, Nina!
Ashleigh Tarmey
Absolutely love this! My go to from now on, thank you! X
★★★★★
Kate
You’re welcome!
Larry Mink
Made the granola. Fantastic! I added slivered almonds and wheat germ. Third time I’ve made it this month
★★★★★
Kate
I love to hear that, Larry! I appreciate the review.
June
Hi! I love this- so delicious! I want to make this again, but all I have right now are quick cook oats. Can I use those instead of rolled oats?
Kate
You will want rolled oats to make this granola. Quick cooking oats don’t get you the same result.
Erika
Love this! Made half a batch last weekend and ate it all week with yogurt and fruit for breakfast. I usually eat oatmeal in the mornings, but no way was I turning on the stove when it was already hot out. Used sunflower seeds, pumpkin seeds, flax seeds, some dried coconut, and raisins. Burnt it a tiny bit, but still gobbled it down. I think I’d like to try a batch with just a little bit of chili powder next time.
★★★★★
Kate
I like the idea of a sweet and spicy! Let me know what you think, Erika.
Rebecca Mason
Making this recipe for about the 10th time…pecan maple flavour this time….added extra maple and vanilla and heavy on the pecans. Forgot to stir the last batch and it was super super chunky. Loved it!! Thanks for such a great recipe!!
★★★★★
Kate
You’re welcome, Rebecca!
Tara
This is the best granola! I’ve made it several times and each time it’s a bit diffefent, yet always wonderful! Thank you, Kate.
★★★★★
Kate
You’re welcome, Tara! Thanks for your review.
Michael
I am wondering how it would turn out if I used more nuts/seeds and less oats…. gonna try it soon, so if you’re wondering too I will show in a reply to this comment
Kate
It won’t likely get as clumpy. Let me know what you think, Michael!
Michael
It was amazing. And it was clumpy, but that may partially have to do with the fact that I burnt it a little bit…..
★★★★★
CaliG
Have had this no fewer than half a dozen times since running across the recipe. The BEST and easiest recipe with the forgiving option of MANY substitutions. I have found the BASE liquid of 1/2 C. Coconut oil, 1/2 C. Honey and a few T. of good quality (grade A from Vermont or Canada) with vanilla extract and the DRY mixture of Cinnamon, Salt, and approx. 6 C. of any combo* is the winning result.
* = ANY combo of almonds, pistachios, pepitas, sunflower seeds, pecans, peanuts, organic oats, flake or rice cereal, sifted flavored instant oatmeal, flax seeds, sesame seeds, dried: cranberries, raisins, cherries, or blueberries, etc. all baked TOGETHER. The only thing I don’t add until after cooled is a chip (chocolate, peanut, carob, white choc). EVERY batch has turned out PERFECT even with different ingredients as long as the base ingredients are adhered to. It is helpful to set a timer for 10 MINUTES, stir everything, flatten with a large heavy spatula (On parchment only), bake for 10 more MINUTES and take out of oven leaving on pan for minimum of several HOURS. PERFECTION
★★★★★
CaliG
a few T. of good quality maple SYRUP is what it should read. Also, CAYENNE pepper (1/4 t) works, too, for those wanting a kick.
★★★★★
Kate
Thanks for sharing, Cali!
Bette Solomon
We are loving our homemade granola – my DIL sent me your recipe. It’s a great way to use left-over nuts from Christmas baking, too. Today I ran out. We are leaving for a trip soon, so decided to use our last, left-over granola from the store. It was AWFUL – way too sweet, hard>crunchy, so uninteresting with mostly wheat flakes. We are so spoiled to our homemade granola. Thank you very much. I use sunflower seeds, flax, chopped almonds, coconut oil, and honey. It is SO GOOD.
★★★★★
Kate
Thanks for sharing you are loving it, Bette!
Eleanor
Thanks for sharing this recipe. I made the mistake of adding a little less than a 1/4 cup of maple syrup as we try not to eat sugar of any kind. It was not sticky at all . My friend made it as well, and it didn’t really form clusters (she followed the recipe to the letter). She made it a second time and added an additional 1 TB of coconut oil and 1/2 cup of brown sugar to the recipe which finally resulted in some “clumping”, but of course now it’s very sweet and more or less – candy. In conclusion, don’t decrease the sugar source if you want it crunchy or clumpy. FYI, we both used Bob’s Red Mill Organic Gluten-free Old Fashioned Rolled Oats. They are a bit thicker than other brands, maybe that had something to do with the lack of stunning results?
★★★★★
Kate
You’e welcome! I’m happy you still liked it. Yes, following the recipe is key for the clumpy results.
Karen
This is the all time best recipe for Granola. I have been making this for months now for my family and I also share it with friends. A definite winner.
★★★★★
Leslie C.
The husband and I absolutely LOVE this granola recipe! We use chopped pecans and dried cranberries and put it on top of Greek yogurt to start our days off a little healthier. Are there any brands or recipes for dried cranberries sweetened naturally that don’t have all the added sugar that most store bought varieties contain?
★★★★★
Kate
I tend to buy mine from bulk binds. I hope you can find some you like!
Erin
I just tried this recipe and it made a wonderful breakfast! Better than any store bought cereal hands down.
Several months ago I was diagnosed with diabetes and was 100lbs overweight. I was eating a lot of fast food. I came across your recipes and have been using them to switch to a healthier lifestyle. I take walks for exercise with my own little “Cookie” now (a Chihuahua named Pumpkin). I’ve lost 30 lbs so far and my blood sugar is under control so I don’t need to be on medication. I just want to thank you for what you do because changing my diet and lifestyle has saved my life. Thank you!!!:)
★★★★★
Kate
I’m so happy to hear the blog has been so helpful! Congratulations on your goals. Thanks for your review, Erin!
Emma Moran
I made this last night and ate it this morning with plain unsweetened yoghurt, cranberries, pumpkin and chia seeds on top and it was delicious! Made with olive oil and honey. Used the press down at half way method too as I love it chunky. Your instructions were great! I wasn’t sure it was ready when I took it out but left over night it was perfect Thank you for this recipe.
★★★★★
Kate
You’re welcome, Emma!
Sarah
This recipe is way too salty. We made a triple batch and can’t even eat it. We followed the recipe exactly :( So sad.
Kate
Hi Sarah, I’m sorry you found this too salty, per one batch did you use 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)? Next time, you can always scale back more if you still think the salt is too much.
Lisa
So easy and delicious! No need to buy premade granola again. Thank you!!
★★★★★
Kate
You’re welcome, Lisa!
Sally Bosson
I have made this a couple of times, my husband loves it! The first time I didn’t read far enough and put the fruit before cooking, not smart, the next time I made it sweeter for him ( had cut down on the honey, but he spotted it) and he thought it perfect, too perfect actually as it disappears! I am trying to get him to allow me to use olive oil and cheese but its a no go. Its now a go to print out on the fridge!
★★★★★
Kate
I’m glad you were able to make it work the next time around, Sally!
Joni
This recipe is so delicious! I’m currently making my second batch of the day! Thank you for posting this great recipe.
Kate
You’re welcome, Joni!
Lisa Lelliott
Yikes! Just made this… It’s as salty as potato chips! I even cut back a bit on the fine sea salt. So frustrating to waste all these fine organic ingredients and my time … I would say absolute maximum proportion of salt/oats should be 3/4 tsp fine sea salt to 4 cups oats, but 1/2 tsp would probably be just fine.
★
Kate
I’m sorry you didn’t like this. 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon). You can always decrease this amount.
Jonnet
Thank you so much for sharing this little golden nugget! It has been a big hit in the family and I just put my second batch into the oven. Sharing the recipe with friends and family so they don’t eat all of mine! Lol! Delicious!
Kate
You’re welcome, Jonnet!
Jen
Love the recipe! I made a batch and finished within a week! How can I make this into a bar?
★★★★★
Leslie
Thank you for sharing this recipe!
My daughter and I looked for the best on line granola recipe and we found it here. We used smooth olive oil, 1 cup pecans and 1/2 cup sliced almonds and all natural maple syrup. Yum!
Do you have a good dog bone recipe?
★★★★★
Reena
Thanks for the recipe but how can we make it more crunchy without adding rice puffs and still keep it healthy
Winnie Anderson
While this granola is healthy it needs to come with a warning — IT’S ADDICTING!!!
This is SERIOUSLY the best granola I’ve ever had. My husband normally doesn’t like granola and he loved it. He said I can’t make it anymore.
Of course he said that while shoveling a handful of it in his mouth.
I used almonds since that was what I had on hand and to break it up I just gently started lifting the parchment. This gave me a nice mix of broken up and bite sized pieces. I also put in more craisins than the original recipe called for because I just wanted more. And I used the craisins with less sugar.
One other thing I’ll do is put single serving containers in the freezer to make it easy to just take out what I want and I might consider halving the recipe next time since it’s just the two of us.
Jennifer
This is the best granola I’ve made, ever. This very slight coconut flavor combined with the maple syrup is wonderful. I’ve just make my second batch!
★★★★★
SKC
I am really looking forward to trying this recipe. Have tried a few of your other recipes and they’ve become firm staples in our house. I fully trust your recipes to taste delicious…so do my kids! They always ask me to make the healthy banana muffins!
Kate
I’m happy to hear it! Thanks for your review, SKC.
Emily
I LOVE this granola and have been making it for over a year now! Recently, I was running low on rolled oats, so I substituted about a cup of steel cut oats for a cup of rolled oats, and it was incredible! It needs to bake a bit longer if you use steel cut oats, but it produces a granola that’s even crunchier and clumpier than the original recipe.
★★★★★
Cathleen
Thank you for the recipe Kate! Made this for the first time last evening, I really like the flavors but it stuck horribly to my wax paper even after letting it cool for over an hour + sticking in the freezer after that. Any tips?
Also, how can I make this granola crunchier without burning?
Thank you for the recipe!
Kate
You’re welcome! You don’t want to use wax paper with this. Parchment paper is what I recommend. Does that make sense? Likely why you had sticking issues.