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. 
Nicole
How can you make it clumpier? It was delicious, but just not as clumpy as I like for snacking.
★★★★★
Janet
Not sure but someone mention to me adding powder milk can help with clumping :-)
Susan
Did you see her “Chunky Granola Tips” in the post/recipe?
Vikh
Tried this and it turned out great! Substituted the nuts, added half butter half oil and added chopped dates instead – it was delicious.
★★★★★
Rodrigo
I press it on top with a slightly smaller cookie sheet, then again half way through. Clumps are great!
★★★★★
Kate
Great to hear, Rodrigo!
Denise Sherer
Can you use quick oats? I thought I bought old fashioned but when I went to use them, discovered I bought the wrong thing.
Kate
You can, but they won’t clump up the same and keep an eye so they don’t get over done.
SAlly
Amazing recipe! I love it but can you tell me roughly what the total calories are for the recipe to calculate per portion?
Kate
Hi Sally! The nutrition information is below the notes section of the recipe.
Carol Petrovich
I It’s ridiculous to spend anywhere from $5-7 a small bag of healthier granola in the store. So I made your recipe about a month ago and it’s delicious! I’m almost out of it, so I bought more add ons, coconut flakes and cashews this time. Thank you for your tips and of course the recipe. I’ll find you on Instagram, I’m Allegheny618.
Babs
My daughter introduced me to your granola recipe and I love it! I accidentally tossed the dried fruit in it before cooking and it still came out great!!
★★★★★
Karen Young
I love this recipe. Have made it numerous times. I do add dried cranberries at the beginning because I like that roasted chewiness – almost burnt flavour.
★★★★★
Chris
Great recipe, I mix all the ingredients in my air frier bowl, pop the lid and its done in 25 minutes and tastes so much better than shop bought granola.
Thank you
★★★★★
Kate
You’re welcome, Chris! Thank you for your review.
Cindye Sellards
C&K this is the BEST granola recipe ever and easy to make! It is far superior to anything I’ve bought in the store or previously tried to make for myself. I used the coconut oil and honey, added flax and hemp seeds to the pecans and pepitas. Granola is a staple in my house and I thank you so much for this amazing recipe.
★★★★★
Kate
You’re welcome, Cindye! I appreciate your review.
Lisa O
We make this granola over and over- it’s my son’s favorite! I use whatever I have on hand- usually it’s 3/4 cup chopped nuts, (walnuts or pecans), a few tbsp of chia seeds and hemp seeds, and the rest pumpkin seeds. I use maple syrup as we like the flavor and we don’t mind it crumbly. We add raisins and choc chips when it cools.
★★★★★
Karen Kennedy
I love this granola recipe. I could never get the ingredients and cooking time down correctly when making granola before, making my batches less than perfect. Watch the time carefully when making this and do check the batch and stir midway. This was perfection, I have copied it down and we enjoy it daily along with our yogurt and fresh fruit.
★★★★★
Kate
Great to hear, Karen!
Ruth Moore
I love this recipe, and make it often. But it’s never the same twice.
I am confused with the “cup” measurements. Would it be possible to forward the measurements in grams or millilitres?
I Google the weights and measurements for the cup amounts but the results there vary too!
Kate
Sorry to disappoint, Ruth. Since I am in the US, we use different measurements. As you see, it isn’t as straight forward.
Riddly
I bought a set of stainless steel cup measures (in a charity shop,) but I’ve seem plastic ones in pound shops… much handier than weight / volume measures, or converting when using US recipes.
Michelle
Hi there – 1 cup measurement is the equivalent to 8oz or 225 grams. Hope this helps
Sarah Johnson
I just use a coffee mug rather than trying to convert it comes out delicious. I make this regularly and infact I have just made a batch now :)
annie
★★★★★
annie
absolutely love this! I used half honey half sugar-free maple syrup!!
★★★★★
Stephanie Martel
I just made this and my house smelled so good! It is much better than store bought granola.
★★★★★
Marnee Barger
I make this granola every week, it is fantastic! It is so versatile, add more nuts, different nuts, more cinnamon or different dried fruit. It is always great!
★★★★
Sylvia
I made this yesterday and it is fabulous!!! So simple and good. I didn’t have pumpkin seeds so I substituted sunflower seeds instead. I added it to my yogurt and now I am hooked!! Thank you so much for this recipe!!
★★★★★
Fadia
Simple and delicious!
★★★★★
Sandy
It is delicious! I’ll be making this often.
★★★★★
Kate
Happy to hear that, Sandy!
Daniela
I love to this recipe! My granola, however, did not stay crunchy. Any suggestions?
Kate
I’m sorry to hear that! How did you store it and where did you store it?
Katy
This is the best granola recipe ever! I won’t even attempt any other recipe, since this one is so healthy and delicious. I make it every time we have guests to stay and they always comment on how awesome it is and always ask for the recipe! Thank you so much :) I add the ground ginger and the cinnamon together, choose the maple syrup as the honey is a bit too sticky (but makes it clump better if u like that) A batch is in the oven right now and rhe whole house smells incredible :p
★★★★★
Christina W
The BEST granola recipe around! I tweak a thing here or there, but mostly stick to the core recipe! A staple in our house – made weekly! Thank you for sharing this recipe!
★★★★★
Kate
You’re welcome, Christina!
Elsa
A must make 100% for sure! I can’t wait to go buy my choice of dry fruit & nuts! I’m Super Excited! This is so appreciated! Thanks Sweetpea Elsa from Puerto Rico
★★★★★
Alison
So easy and very tasty! I’ve made this granola more times than I can count. Thank you so much <3
★★★★★
Kelly Bodie
I love this granola! I make it a few times a month. But with all that experience comes some inconsistency. Once in a while, the granola is still pretty wet and chewy after cooling completely. My hypothesis is the honey I’m using must have a different composition (we bounce around between brands). Does anyone else have experiences like this or knowledge about honey?
(other details: oven at 350 convection. We consistently use a silpat mat instead of parchment paper in all our roasting. I opt for olive oil instead of coconut oil.)
Jessica
We just had this happen for the first time the last time I made this. We had just bought a new honey so I think your theory may be correct. It was very chewy. I even left it in the oven an additional 8 or so minutes. It was starting to get extra toasty around the edges but was still chewy. I just stirred up another batch using the same honey so we’ll see. We actually didn’t mind the chewy granola. I just have no idea how it happened. Lol
Shannon
Yes, honey can have different amounts of water in it even though it can seem the same consistency. Honey is a humectant which draws water from the air. Making sure the honey is closed when not using. I recommend purchasing honey from a beekeeper to make sure it is pure honey & not mixed or cut with something else.
Lucy
This was lovely – freezing it worked really well. I’ve just run out and am about to make it again. Thank you for the recipe.
★★★★★
Kate
You’re welcome, Lucy!
Nicole
I don’t have maple sugar or honey. How can I make this with regular sugar?
Kate
This is best as written, sorry!
Diane Doyle
I love this recipe! I don’t usually out any fruit in, just nuts and some seeds. So easy. So delicious. And the cost of significantly less than store bought.
★★★★★
Sheila McDougall
I wish I could say this is terrible but its definitely not and unfortunately I can’t stop snacking on it as its so tasty. Didn’t have any issues with it not clumping together. Don’t think it will last too long. Won’t be buying shop bought again.
Thank you.
★★★★★
Danette
I love this granola SO much. I keep a batch on my kitchen counter at all times. It is easy, versatile, and delicious. One of my favorite add-ins is a bit of candied ginger.
★★★★★
Amanda
★★★★★
Kimberly J Mayo
I made this today with olive oil and honey and used Almonds and fresh whole cranberries and it is SOOOOOO good! Thank you very much for this wonderful recipe!
★★★★★
Kate
You’re welcome, Kimberly!
Anna
Ooh, fresh cranberries is such a fun idea! How much did you put in?
Kimberly J Mayo
I actually ran them through the food processor with the other items and probably used 1/2 pound.
Teresa A Rye
How did you prepate the whole cranberries ?… chopped ?… And did you add the whole cranberries in the beginning before you baked it?…lol, thank you
Rosie H
Another home run recipe! We loved the simplicity of this recipe. It’s simple so you can personalize. Dried ginger, dried apricot and other dried fruit are yummy when sliced thin and thrown in.
Thank you for sharing such a great recipe!
★★★★★
Sydney
I’ve been making this granola for 5+ years and I still absolutely LOVE it. I use olive oil, maple syrup, and almonds, and probably closer to 1tbsp of cinnamon. I also add a dash of nutmeg and sometimes cloves. Pushing the mixture down halfway through ensures great clumps once it’s done. I’ve recommended this to many people over the years!
Tania
Loved it. Simple and delicious! Making it again today. I used the coconut oil, didn’t have any pecans so swapped out pumpkin seeds and cashews, added coconut 1/2 way through and raisins and cranberries at the end. I really enjoy it by itself and on yogurt.
★★★★★
Devra
My fav!!!
★★★★★
Kate
Great to hear, Devra! I appreciate your review.
Robin
I’ve never commented on a recipe before! I will be making this granola all the time!!! My family loved it and my kids liked making yogurt parfaits with it. I’ve been trying to find breakfast alternatives to cereal and this is definitely a hit! I added slivered almonds and chopped pecans. I’m excited to add more to it and try different variations.
My husband’s first comment was it was “just ok” but minutes later I caught him eating it by the spoonful with a wooden spoon over the container.
Thanks for this new staple in our house!
★★★★★
Kate
Great to hear, Robin! Thank you for your review.
Karen D.
I made this about 6x, but used olive oil instead, was really good. Then I re-read the recipe and saw the coconut oil, so we tried that with honey. OMG, not sure if that was the only reason it tasted so much better, don’t get me wrong the oil was also good, but this was so much better than the olive oil. Going to try with coconut oil and maple syrup. This time I mixed it really really well. Thanks for the receipt, this is definitely a keeper.
Kate
Great to hear, Karen! I appreciate your comment.
Daina
So good, this is my go to recipe. If you haven’t tried it with olive oil it is over the top tasty.
★★★★★
Alice
First made 2 weeks ago, it’s absolutely delicious! (melted the coconut oil on very low power in a glass jar in the microwave). Such a delicious recipe! I chop everything. Also had added a few Tbsp of chia seeds & the coconut. Made today: to the original recipe I added walnuts, dried sweetened papaya, candied ginger & some golden raisins & chia seeds. I add the fruit when it comes out of the oven & stir. Yummy!
★★★★★
Kate
Great to hear, Alice!
Ashley Joell Unick
This is my GO TO homemade granola recipe!
★★★★★
Kelley
I’ve made this multiple times and love the process. It’s simple and smells so good even as it’s being mixed together It’s soul satisfying. Also, it’s delicious! I’ve told several people about this recipe. Thanks so much. :)
Sophia
Can I exchange the mashed banana for unsweetened applesauce? I’m concerned of the large quantity of free sugars in the broken up banana.
Kate
What recipe are you referring to? There isn’t any mashed banana in my granola.
Christine
Can you use steel cut oats instead of old fashioned rolled oats?
Kate
This is best as written. I hope you try it!
Cindy
Love this granola..we make it all the time..
★★★★★
Bonnie Newman
I make the honey almond granola on a regular basis. It’s the only granola I eat anymore. It’s super easy to make and seriously less expensive than the granola in the store. I can make it with gluten free oats so that my husband can eat it too. I add whatever dried fruit I have in the pantry. I also like extra cinnamon (which is a super healthy spice)!
★★★★★
Marianna
This has been my favorite breakfast since I first made this recipe more than 3 years ago. It’s really quick to prepare, delicious and crunchy and healthy and simply the best granola! Whenever I’ve given a batch as a gift it disappears in one morning. One of the best ways to start the day!
★★★★★
Nancee
This makes a great granola. I added vanilla protein powder to the oats mixture. I didn’t use any dried fruit but added that much more nuts and seeds. It baked up beautifully! I will be making another batch this week because I had it for breakfast nearly every day with milk or yogurt.I love that it makes a big batch. Thanks for sharing the recipe!
★★★★★
Tina
Love this granola recipe. We make it every week adding different nuts and honey. It turns out clumpy just as we like it.
Sally
Oh my gosh! This is absolutely the best granola. I had to use olive oil because I did not have coconut oil and I was a bit worried when I tasted it before I baked it. Well, it tastes amazing. I baked for 25 minutes and skpped the coconut. It is so so good. I will never buy granola again!
★★★★★
Sarah
I love this granola! I made it for the first time last week, and have had it daily since. Way better than store bought
★★★★★
Kate
Great to hear you enjoyed it, Sarah!
Andrea
This was the best granola I have ever had in my entire life! I went with the olive oil and maple syrup, and I put dried cranberries in it. My husband and I cannot stop eating this. Thank you so much for the recipe. I love all your recipes!!
★★★★★
Kate
Thank you, Andrea!
Kathy
Hi Kate! I want to make your granola, but I only have “quick oats”, will those work?
★★★★★
Karen Coupe
Totally Awesome!
★★★★★
Kate
Thank you for your review, Karen.
Sharon Faibish
Excellent recipe, next time I would lower the amount of maple syrup as I found it a bit too sweet. Love putting this granola on my steel cut oats.
★★★★★
Carolyn McFadden
I like this recipe for granola. Simple to make and not too sweet!
★★★★★
Sarah Robichaud
Love this granola recipe. I used half maple syrup and half honey, half coconut oil with half runny natural PB, added pumpkin seeds, sunflower seeds and almonds and lots of cinnamon. Delicious!! Thank you!
★★★★★
Gina
I JUST made this (went with coconut oil & maple syrup) and it’s sooooo delicious. My partner is also obsessed with it, it won’t last long in this house. I did 180c for 15mins in the airfryer + stirring every 5mins. Thank you! Will make again.
Sheryl
This granola is excellent. I’m thinking I might try to mix coconut oil with an oily almond butter and hope it won’t burn…
★★★★★
Debbie
I made this with pecans and almonds and with half (2 cups) of Bob’s Red Mill organic high protein oats and the other 2 cups with Bob’s Red Mill organic extra thick oats. Because of the oats I used I did need to add a bit more maple syrup and it took 27 mins. to bake. But it is SO delicious. I have shared the recipe with my daughter and a friend. My friend is going to make it today with peanuts (which also sounds delicious) and I may try it with peanuts next time. I might even try it with almond extract instead of vanilla one time when I make it with Almonds again. But thanks for this recipe! My husband and I love it. I did make rather large chunks with it and we just munch it as a snack. It’s like eating a delicious healthy oatmeal cookie!
★★★★★
Kate
Great to hear, Debbie! I appreciate your review.
Debra L Brecese
Can’t wait to make it again. My friend did make her’s with peanuts and she said it was so good she could eat it all in one sitting!
Debbie
mine came out very chunky. I could, basically, pick it up in one sheet. And then I broke it into pieces and put it in an air tight jar container (well several in fact). i pressed it down before putting it in the oven and then again halfway through baking, as she suggested. I also did use a bit more maple syrup on mine, due to the thick oats I used. But I got the clumps!
Emma
Sounds great. I do t suppose you have the qualities in metric ie gms ? Im a little stick with the cup measurements. Thanks
Kate
I don’t provide metric conversions, sorry!
Valorie
I made this the beginning of the weekand and it’s gone! Hence, another pan baking as I type! Shared some with co-workers and they LOVED it! Never buying store bought again and I cannot wait to make the other flavor combos! Thank you for sharing this recipe with the masses
★★★★★
Kate
You’re welcome, Valorie!
Tayna c
I made this today with just chocolate chips. It came out perfect. It’s an excellent recipe. I used olive oil instead of coconut oil cause sometimes I feel like coconut oil for me overpowering. Came out absolutely beautiful.
★★★★★
Kate
Great to hear, Tayna!
Lisa
This is incredible. Made it this weekend and the family LOVED it. Added a mix of pecans, walnuts and almonds, as well as raisins and cranberries. Included the fruit before baking, which made the fruit chewier. Will definitely make this again. Thank you for this reipe!
★★★★★
Anne Beecroft
Recipe calls for 1-1/2 cups nuts. Can I add more nuts, and if so, how much more? I like to have a variety of different nuts. I had another recipe that I loved but apparently lost it. Your recipe sounds similar and want to try it. I want to make it and give some away as Christmas gifts to the neighbors. I will come back to the comment page again after I make the granola!
Esty
Just yum! Even without fruit or chocolate!
★★★★★
Janie
I just made this using pecans, sunflower seeds and pepitos, using olive oil and maple syrup. I’m waiting on it cool but I snuck a bite and it’s delicious!
★★★★★
Kate
Thank you for your review, Janie!
Scott McDonald
Hi Kate, thanks for this great recipe.
Gratitude from Australia and looking forward to trying some more
★★★★★
Kaelin
Delicious! I used coconut oil and maple syrup and left it to sit overnight so it was one big clump I could break. Thank you!
★★★★★
Kate
You’re welcome, Kaelin!
Sherry Wilhelm
I am so grateful for this recipe, Kate – my family loves this granola. I have been making triple batches every few weeks for over a year, and it’s part of my breakfast almost every day. I’ve tweaked it in various ways, including by increasing the roasting time to over 50 minutes to make it extra-golden brown. I split the time into 4 intervals between which I stir each of the two trays and switch their position on the two oven racks. I also let the dry ingredients soak up the liquids for at least 8 hours before baking.
★★★★★
Kristin K
The perfect granola recipe and has been my go-to for years! So tasty and easy to make
★★★★★
Jean
I’ve been making this granola for more than a year and love the simplicity of the recipe. Follow my advise and DO NOT over bake. The first time I made it it wasn’t getting brown enough ( or so I thought) and a few extra minutes burned the nuts:( Thanks for the great granola recipe
★★★★★
Kate
I’m delighted you have been making this so much, Jean! I appreciate your review.
Sherri
Delicious, addicting and sooo easy! I will never buy granola at the store again. Thank you!!
★★★★★
Erin
I am absolutely blown away. And super proud of myself. No need for store bought granola anymore, I guess! Fabulous, love it, will try with cocoa powder next time (a little experimentation)
★★★★★
Jane Foley
Excellent excellent excellent
Jane Foley
Excellent. Perfection
Victoria
Our new favorite breakfast is whipped Ricotta with granola, but we haven’t found a store-blend granola that moves us.
First time making homemade granola, and your recipe is a keeper. Used pepitas and almonds because that’s what was in the pantry; and added dried cranberries and chunks of Lindt 78% to the final blend. The result had all the flavor combinations we like: a little sweet, a touch salty, and with fruit and chocolate. Thank you!
★★★★★
Zeena Price
The only granola recipe I ever use- amazing!
★★★★★
Michael
I’ve made this several times now. My favorite version is to use 1/2 cup Pepitas, 1/2 cup sliced almonds, and 1/2 cup chopped pecans. I like it better with honey than with maple syrup; honey makes it a little bit chewy and also clumpier.
★★★★★
Kathy H
I just pulled my first tray out of the oven and my husband keeps walking past it so he can snitch a pinch of it. So, it’s a success! Thank you for sharing this recipe; I mostly followed it as-written, but substituted cider maple syrup since that’s what we had on-hand and used dried cranberries for the fruit. I zested a clementine and added that, too, which is a lovely accent. Our house smells lovely now.
★★★★★
Kate
Great to hear, Kathy! I appreciate your review.
Mona
So good. Love it.
★★★★★
Kate
Great to hear, Mona! I appreciate your review.
Carlos
Would recommend not using coconut milk as it has the most saturated fat out of all the oils.
If not vegan, butter is. Good option or vegetable oil
Bonnie
This recipe was awesome!! I followed the directions exactly!! So much better than bought granola!! I mix it in vanilla yogurt w/ blueberries. Amazing breakfasy, healthy & yummy!
★★★★★
Brenda
Delicious and habit forming! I added 1/2 tsp. cinnamon and 1 tsp. cardamom to the liquids hoping to spread the flavour throughout. I think I will have to try fresh ground cardamom to get more of that flavour.
★★★★★
tabby
i dont know why mine burnt even after reducing the heat…i think the 24min was alot for that heat
Kate
Hi Tabby, What type of oven do you have? This is for a conventional oven, not a convection. That will impact your results.