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.
PrintHealthy Granola
- Author: Cookie and Kate
- 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
Theresa Leyva
This granola is fabulous – the best I have ever eaten. So good in fact, that when I shared some with my daughter and her husband, he asked for 10 more pounds! I made it for him for his birthday (though not in that quantity)and he is happy! Not overly sweet or oily, but just right.
Kate
I love it! I’m glad it was just right for you, Theresa.
Ella
I use pecans, honey, lemon extract and coconut on mine! It is absolutely delicious! Thank you for posting this recipe Kathryne!
Sally
I made the granola this morning, hoping for the clump factor that has eluded my granola efforts for years. While the granola is super tasty, for me there was no clumping! I used maple syrup and wonder if that’s the cause- doesn’t there need to be crystallization that would bind the oats and nuts? Thanks for your thoughts.
Kate
I’m sorry to hear it didn’t clump for you! Did you let it cool completely?
Elizabeth
I’ve made it twice, once all maple and once with half honey and definitely had more clumping with the honey as being careful to press down after storing halfway through cooking.
Sally
I will try with honey next! I made it a second time, with maple syrup as before but with melted coconut oil for a change. After letting it completely cool, there were a few clumps that disappeared once I stirred in the fruit. It’s so delish and each bite crunchy regardless of clumps I’m starting to care less!
Beth
So delicious, but it did not clump. I see others said the same thing. I used honey. I let it cool. Would using a bit more honey make a difference? It did feel like it was a bit dry? Perfect for my yogurt, though… And I kept the fruit separate. The granola on its own was delicious!
Beth
I have had the same clumping problems. I have made it three times already, twice with honey and once with Maple syrup. I didn’t see much of a difference with either but I think I’m going to try adding extra honey this time… Because I am making it a fourth time!
A trick is to add lots of Orange rind. Omg!! Delicious!!
Nella Campana
Easy to make and so delicious! My go to recipe.
Meg
This granola was super tasty! While my granola did not end up being “clumpy” as I anticipated, this was still super tasty and I will definitely be making this again!
Gali Golan
My go-to granola recipe! So easy, healthy, and delicious. The recipe makes enough to last my whole family at least a week, and they all love it. Thanks!
Lucie Gehringer
Anyway to add peanut butter into this? What should I sub for peanut butter or almond butter?
Kate
Hi Lucie, this one isn’t designed to be made with peanut butter. Sorry! Although, it is great to be served with a nut butter. Delicious!
Heathe
I have made this granola many times and it is always such a hit. I even eat it on its own as a dessert….so delicious!!
Dorianne
This was so good, I made my second dose today, 1 week later! My mom told me I should add more oats because everything tastes so good and it works out expensive, but why not treat ourselves to the best Thanks so much for the share x
Marilyn Wright
I love this recipe! I have made it several times in various ways to suit individual tastes. It comes together very quickly once one has gathered the ingredients. I use half coconut oil, and half olive oil. I also bake half the coconut flakes with the granola as suggested, and add the other half later. I look forward to getting to Trader Joe’s and trying freeze dried raspberries and strawberries. My husband likes it with dried cherries.
Marilyn Wright
A second note! My grandchildren have gotten into the act and successfully produced a big batch. Also, I had a restaurant’s salad with a scattering of granola on it, and it was delicious! You might give that a try.
Kal
I remember trying this a few months ago with unrefined coconut oil, but the taste was too strong. Would Refined coconut oil work the same, or should I try olive oil?
Kate
Hi Kal! You could use refined coconut oil, or a mildly flavored olive oil like California Olive Ranch Everyday. Either works!
Kal
Thank you! We used refined, and it turned out just right. No coconut taste at all!
LuciaG
I was craving granola this afternoon so I just got up and made it! In an hour I was having it with fresh oat milk and it was delicious!! Super quick and I basically had all the ingredients already. I used dates although they did burn a bit so I’d leave them a bit less time in the oven next time. I used a bit of olive oil and honey but I feel you can’t mess with this, it’s super simple and guaranteed delicious!
Fiona
Hi, Kate (and Cookie)!I love this recipe and make it on a regular basis, mixing up the mix-ins. It occurred to me today that a peanut butter version could potentially be life-changing — is there an easy way to sub or add that in?
Kate
Hi Fiona! So glad to hear it. I love the idea of a peanut butter variation, but I haven’t had tried it. There’s a chance the peanut butter might burn in the oven. You could try replacing half of the oil with peanut butter. Let me know if you give it a try!
An
Hey, I’ve made this a few times only using peanut butter in place of the oil, but leaving the rest of the ingredients the same. I put the maple syrup and the peanut butter in a small bowl and microwave it so that I can mix it well/thin it out to make it easier to coat the dry ingredients. I don’t know how much it tastes like the original recipe, but I like it.
Jennah
I had all the ingredients already to make this wonderful crispy granola. It came together in a snap and smells amazing while it cools. I am so happy with the crispiness, I am not a fan of hard clumps of granola and this is not that. Not too sweet, it’s perfect. Thank you for the recipe.
Katie Anne
I made this granola for the first time today, and holy crap! This stuff is AMAZING! I’ve tried a few other granola recipes in the past, but they all pale in comparison. I’m looking forward to experimenting with some of the variations noted in this recipe. I made this recipe with steel cut oats, because that’s what I had, so I doubled the cooking time. It turned it out to be so delish that our family has already eaten most of the batch I made this morning! An added bonus of making this granola is the house smells like cinnamon and maple syrup!
Kate
Love to hear that, Katie! Thank you so much for sharing.
Carolann Webster
This is a delicious granola. Thank you so much for sharing it. I will be making this regularly.
Bri
Our new favourite granola!
Everything I make these days is from your page. Love your work. Big fan.
Kate
Thank you, Bri!
Kalpa shah
Hi,m Kalpa loved your recipe.its very delicious and healthy.my kids just loved it.this makes a delicious and nutritious breakfast fr my kids which gave a good smileon their face to start with a healthy day.my kids love chocolate very much is there any way I can make chocolate flavour granola.i have added chocolate chips but I need chocolate flavour.plz if you can help me with some suggestion it would be a grt help.thank you
FelixMag Empire
Pls can I use quick cook oat instead
Sinead
Made today, my large baking tray was in another oven being used fof something else, sdo I ended up putting it in a slightly deeper, smaller tray. I didn’t press it down after turning it, turned out fantastic, small clumps, larger clumps, just delicious! Came down to find the teenager shovelling it down, taste testing? Got big seal of approval all round. Yummy!
Kate
I think that is a win on all fronts, Sinead! Thanks so much for sharing.
Christine
This is a winner for our household! Well balanced. We use a little less maple syrup, and it’s just right. Thank you for sharing!
Kate
Love it! You’re welcome, Christine.
Meg
So good! I’ve been looking for a not so sweet granola recipe for years and this is it! just enough sweetness with Maple Syrup and roasted with coconut oil. Thank you!
Kate
You’re welcome, Meg! Thank you for your review.
Alane Hittner
Perfect granola
Kate
Thank you, Alane!
Pat DuBois
My husband and I are thoroughly addicted. Sooooo good and easy to make. Thank you for sharing this recipe. I also use dried cherries in addition to the craisins. Yum!
Kate
I love it! It’s addicting, that’s for sure. Thank you for sharing, Pat!
Susan
Dang, girl, you did it again! Followed your recipe to the t and it turned out divine, small clumps and all. (It was while I was baking this that I realized I had to start reviewing your awesome recipes, I use them so much because they are that good). Curious if you can use quick oats (not instant) in lieu of old fashioned, in case I run out and we want another batch before going back to the store. Otherwise, Thanks, again, Kate! Also, Cookie is adorable.
Kate
Thank you, Susan! I’m glad you love it, clumps and all!
Tracy Cicatelli
This recipe and your commentary on it are the BEST!
I have made this recipe a dozen times since I first found it online.
It is so versatile and comes out perfect every time!
Store bought granola just doesn’t cut it for us anymore.
Thank you for your expertise and passion.
Tracy C
Dianne
This granola is sooo good! To keep blood sugar low I use sugar free honey. This is a big hit at our house! Thanks for the great recipe!
Maxine
Just curious, what is sugar free honey if honey is sugar made from nectar?
Zandi
Just made it and it’s super delicious!! Thank you!
Tama
Oh my gosh sooooooo good! I made homemade yogurt to go with and this granola was perfect! Not too sweet and absolutely delicious! My family LOVED it!! I like that you can tweak the basic recipe to personal liking for mix ins, too! Thanks for the recipe!
Courtney
We only had instant oats ( had some trouble finding the old fashioned ones), which worked great but be sure to cut down the temp if you go the quick oats route. I did 250 for one hour.
Holly
Hey! Can’t wait to try this recipe! Could I add chia seeds, hemp hearts, ground flax?
Kate
Hi Holly! You could try it, but it might impact the cluster result.
2030Srihaas Mynampati
it is very good
Shobhana
So delicious and so versatile a recipe to tinker to the available ingredients. The results still come out fabulous that me and my daughter always seem to need a batch ready to dig into!!
Shaylee
Interested to know how many calories in this being Nut free
Janice
This is the BEST GRANOLA!!!!! I guarantee you will love it. So good on yogurt or I sprinkled it over some ice cream and cooked apples. DELICIOUS!!!
Sarah
Probably silly question, but re #6 “Store the granola in an airtight container at room temperature for 1 to 2 weeks” – does this mean that the granola is good for 1-2 weeks or we should store it for 1-2 weeks before eating?
Just made it and it’s delicious and so easy!
Kate
Hi Sarah! I’m glad you love it. It will keep well for 1-2 weeks.
virginia m
absolutely love this recipe. I have never been a fan of granola until this. I used pecans and silvered almonds and topped with chopped dates. Coconut oil and maple syrup is definitely the way to go (but I will admit I didn’t try with other ingredients).
For a great snack serve yourself a bowl of this granola with frozen blueberries and a heavy splash of oat milk. Unreal. thank you.
Jud
This is the 3rd time I’m making this, I just love it! I put it in my yogurt and my husband puts it on his ice cream
Rebecca Thomas
Hi! Kate I have made this 4 times now and I have to be giving it away as a pressie in order to make it again, I will eat it until it is all gone for every meal otherwise!
Love your stuff girl.
Bec
Jennifer
We love this granola! Not only is it healthy but it’s delicious. We have even stopped buying our favorite store brand.
Ariel Tomioka
Thank you for this recipe! My husband loves it. It’s pretty much his go-to breakfast every morning. I like that you give the basic recipe with proportions and then variations, so that we can riff on the basics and make it our own. Some things I discovered: you can cut the honey to 1/3 cup instead of 1/2 cup. Honey is stickier than maple syrup & creates more chunks. Stopping the baking to add anything keeps the clumps from forming. I put everything in at once with no bad results. I increase the cinnamon to 1 whole tsp. Finally, after it comes out of the oven I press it down hard once again. If you let it cool down on its own, it gets nice and chunky. Can make bars or cereal both. Love it!
Karen Sanders
This is the best recipe, it’s so light and fresh. I love that it’s so versatile. Thank you for sharing.
Carolina
I made this granola all my family absolutely loved it. The only thing is after I let it cool, when taking it from the pan to put it into a container, some stick to the parchment paper, is it normal? Can I do something to prevent it?
Kate
Hi Carolina! Any chance you accidentally used waxed paper instead of parchment paper? They aren’t the same. Other than that, I’ve never had the granola stick to real parchment. You could potentially lightly grease the parchment paper before spreading the granola on top.
Carolina
Hi! In effect I used waxed paper, got confused with it. But now I have parchment paper ready for next batch! Thank you very much!!
Kate
This is by far the best granola I have ever had! Used good quality olive oil and agave nectar + tablespoon of erythriol and it’s perfect and lumpy. I never rate anything but this recipe is amazing!
Georgie
Thanks Kate, loved this recipe and made it while I was finishing blending one of your soups I made the night before – also delicious. Love how many of your recipes just use pantry staples!
Danyl
Yum! I have been making the same granola recipe(which I love), but now I alternate with this recipe. So good! Thank you for all the tips and suggestions.
Andrea Lang-Raz
Great recipe! I make a fresh batch of this granola every weekend for my daughters who take it with them and eat it throughout the week when they are away from home. I tried many Recipes before finding this one but now always use only the Cookie and Kate granola. We all love it. Thx!
Alisha
Hi Kate, thanks for sharing this recipe! Do you have any ideas on what to do with granola that’s too salty? I must have put in too much in mine
Kate
Hi Alisha! What type of salt did you use? It could have been you used too much or it may have not mixed well.
Alisha
I used pink Himalayan salt-I think I used too much. I was thinking of making a batch of unsalted granola and mixing it with the overly salted one to try and make it taste less salty?
Kate
Hi Alisha! Yes, sounds like you may have. Sure! That could work, but you may still get some more salty bites in there.
Jennifer
Do you let it cool on the cookie sheet?
Kate
Yes! That is how you get it to turn clumpy.
Liza
I love this granola recipe! Super simple. I added chia and flax seeds to amp the “healthiness”. I have already made more than once. Such a welcome aroma, makes you feel cozy as it is baking. It doesn’t last long. Delicious on its own as a snack or added to your almond milk and daily banana to kick start the morning.
Emma
Hello, I just wanted to say that this is one of the best granola recipes out there! When I was mixing the ingredients I couldn’t stop myself from eating it because it was so good and now am addicted to delicious, crunchy, clumpy granola (my mom is too). Best of all it’s so healthy and nutritious! Thank you for posting this recipe. I look forward to making more delicious food from your blog!
sylvia
Oh yum… Delish! I have been making granola since the 1970s, so I ought to know. Many thanks, Kate!
Angel
Just perfect!
Maggie R
I’ve been furloughed from work but have really enjoyed trying new recipes. I just tried this today and oh my gosh, it’s never had a granola taste so good. I used honey and almonds and pepitas, absolutely delicious! Plus the smell of the house when it comes out of the oven to cool = delicious! I might make this around the holidays just to have that warm, cinnamon smell in the house!
The only complaint; hearing my hubby whine that he cannot eat it right out of the oven! LOL
Christina Wells
Just wanted to say a big sincere thank you to you for this recipe – it’s become an absolute staple in our home and has saved us so much $$ over expensive store bought granola!
Lynne
Made this today. Delicious. I didn’t have any cinnamon & used less sweetener & still fabulous. Thanx for recipe
Betsy Bryan
I just made my third batch of this granola. It is my absolute favorite. The only difference is I used molasses instead of honey or syrup, because that’s what I had. I found the molasses gives it a wonderful nutty flavor.
Kate
I’m happy to hear that, Betsy!
Mbonu Tochukwu
Turned out fine
Wendy
So easy and delicious! Kept it simple with whole almonds, sunflower seeds and dried cranberries. Just sweet enough. Looking forward to experimenting next time.
michael laico
The granola looks so delicious! I like adding flax seeds, sunflower seeds too to mine!!
Michael
Jan
Very good recipe. I put the fruit in water while putting together the rest of recipe and then mixed it in before.baking (technique keeps fruit from burning). That may solve some people’s clump issue by reducing stirring. also, substituted natural maple flavor for the vanilla and used half the salt, but otherwise, it’s a hit as is and easy to make.
Yvette
Delicious and so easy! great ISO recipe!
bali
I made granola for the first time and used this receipe – it as so delish! Thank you for laying out the details so well. I loved the taste and was surprised how easily this can be made at home, healhty preservative and sugar free.
While clumping was great, granola was a little chewy – i had baked it 15mins then mixed it up and 15 mins again. And let it cool completely.
Making some again within a week! This timw with dried cranberries and lemon zest!
Any tips to reduce chewness in the granola?
Thank you!
Kate
Hi Bali! Interesting you found it chewy since you cooked it so much longer as total is 21-23 minutes. Did you possibly add more liquid than it called for?
Lynne hermle
Fantastic! I used half honey and half maple syrup (I ran out of honey), cranberries, and almonds. I loved it. I wish it had a calorie count.
Delores
Excellent recipe
I used half oats and half Kashi original multigrain for the dry ingredients. My family loved it
Janelle
A crowd pleaser and a must to keep on hand for breakfast and snacks. I added a dash of almond extract and use a whisk to emulsify the oil, syrup, and extracts. Thank you for this family favorite!!!
Heidi
OMGOSH I’ve made plenty of Granola recipes but this one is by far is our favorite! It has the perfect crunch, not the teeth breaking kind like some store bought types. We have it just as a cereal or mix with fruit and other cereal or add it to yogurt. Made it 2 weeks ago and making another batch today. I added Sunflower seed, pepitas, pecans, chia seed, sesame seeds, dried cranberries and shredded coconut to mine…we love nuts & seeds! Thanks so much for sharing, this is a keeper!
Suzanne
This granola is delicous! So easy to make, I love it in yogurt and sprinkled on salad!
Aloma
Thank you for a lovely recipe, I made this granola specially for a rusk that I made. I followed the quantities and knew it would be too much for the rusks. In half of the quantity I added an egg white as glue and it actually turned out clumpy. I am very impressed, now waiting for my rusks to dry out completely. Thank you so much
Eiko
I’ve made this granola a couple of times so far, and they taste so good every time I make them. This recipe is so versatile and I enjoy customizing mix-ins to put in the granola. I appreciate the chunky granola tips! This granola is perfect for a snack when I crave something sweet but healthy. I’m looking forward to trying other variations.
Nick A
Amazing recipe
Robin Ennis
Can I use a shallow glass pan lined with parchment paper for this recipe?
Kate
Hi Robin! You could try it, although I don’t know if the heat distribution will be the same.
Dr D
Very TASTY healthy Granola. I never liked the one from the sops but this one got 5 stars from all the family.
Thank you
Gina K
THE best granola recipe ever!! Staple in our house LOVED by my 4 year old and husband! The only changes i made was to reduce the coconut oil & maple syrup to 1/3 cup each to make it that teeny bit healthier. AMAZING!
Kate
Horray, Gina! Thank you for sharing.
Ashley
This is perfection and cooks so well!!! I added more cinnamon, 1/2 cup of diced pecans and 1/2 cup salted almonds, used 1/2 cup of maple syrup along with the coconut oil then when on cookie sheet drizzled honey all over and when flipped half way drizzled more honey. Thanks so much for his recipe!! Everyone loved it!! Will be adding this to my recipe box!!!
Tabitha
This recipe is amazing!
It made some of the best granola I’ve ever tasted, it’s not too sweet or too oily, it’s perfect. Instead of using honey or maple syrup I made my own with xylitol (a sugar substitute) and water and it was great. I would definitely recommend!!!!!!
Kate
Thank you for sharing, Tabitha! I’m glad you loved it.
Vilma
Excellent. Love it every time I make it. I keep changing ingredients and enjoy it every time. I add all kinds of nuts, dried fruit. I add fruit from the beginning as I like chewy blueberries, raisins , prunes, other.
Kate
Wonderful, Vilma!I love that you are changing up your toppings.
Rikki
This really is the very best granola. Didn’t end up with clumps, but no biggie. I used all maple syrup, so that’s probably why. I also used unrefined coconut oil, so if you don’t mind a subtle coconut flavor, unrefined is the way to go. It was delightful. I sprinkle of chocolate chips makes it dessert. Can’t wait to try the other recipe variations!
Kate
You should still get clumps even with maple syrup. Did you let it cool completely? I’m happy you still loved it!
Rikki
I did. Some parts stayed in big chunks, but fell apart pretty easily. Honestly, I don’t mind at all. It’s so delicious. Had it this morning for breakfast. It tastes like the fancy granola that I pay too much for at the co-op.
I was previously using a recipe that called for maple syrup, brown sugar and canola oil. I got clumps with that one, but it was waaaaay too sweet. And I prefer the health benefits of using coconut oil vs. seed oil.
Catherine
Love this granola recipe. The only change I would make would be to break up whole pecans into smaller bits (not chop, but broken into 1/2 or 1/3 pieces by hand. Maple syrup with a dash of honey to give the more subtle maple sweetness a bit of a boost.
Catherine
Missy
This granola is great! I have made it 3 times now. I used hemp, flax, sesame seeds, almonds, coconut and cranberries. Recipe is not oily, the right amount of sweetness. I followed the recipe exactly. Flavour is spot on and perfect amount of salt. Ohh I did add 1/4 tsp ginger. Thanks for a nice, easy recipe!!
Emily G
Delicious and super easy recipe! I went with half honey/half maple syrup, threw in chia seeds, and totally botched the directions by adding the chocolate chips before baking. Luckily, it is totally delicious and I’m thinking maybe I can’t screw this one up. I’m thrilled.
Gerry
This is a wonderful recipe, excellent proportions. I wonder if you know that The Guardian (major UK newspaper) just gave you shoutout over this recipe.
They even noted that Cookie was a dog!
Kate
Thank you for sharing! I will need to check it out.
Andrew Campbell
Love the mixture, but 3/4 teaspoon of salt was too much. I’m not sure it needs salt at all. Thank you though. Nice addition to my life.
Emily
Yay
yvonne coleman
This was my first time making Granola and it was delicious. Went down a treat. So easy to make. Will be making another batch today as just finished last weeks batch. Thanks for sharing the recipe.
Audrey
Love this recipe ❤️
Dani
I absolutely LOVE this granola!!!!!! We make it on a weekly basis for myself and my husband. We eat it with almond/coconut milk or just like a to go snack. The best!!!!!!! Thank you so much for sharing this recipe!!!!!!!
Janna
So good! I’ve been making this once a week for the past 6 weeks and putting it on top of Greek yogurt with blueberries every morning for breakfast and have not tired of it yet! I like using maple syrup. Half way through cooking after I stir it around I get a glass and use the flat bottom to really press it down hard, finish cooking then let it cool completely as suggested. I’ve found that really helps with the clump factor. Thanks for a great recipe!
Monique
Really enjoyed this recipe! I made a batch a few weeks ago and it disappeared WAY too quickly. Thanks for sharing and for all of the good tricks such as waiting for it to cool down before breaking into pieces. That made it very successful.
Kate Whitaker
Love this recipe! … my go-to for granola and don’t need to buy the more processed versions anymore! Prefer maple syrup vs honey, olive oil rather than coconut, use pepitas, pecans and almonds and add a mix of chopped dried fruit (eg cranberries and tart cherries) just as I take out of the oven and mix the fruit in with the warm granola. Perfect!
Jen Squires
This os my GO-TO granola. Everyone loves it and wants the recipe. Thanks Cookie and Kate!
Kate
That is what I love to hear! Thank you for sharing, Jen.
Anne Davis
My granola turned out perfectly!
Kate
Great to hear, Anne!
Meg
Hi. Thank you for this recipe. I am always looking out for healthy breakfasts (my favourite meal of the day). During the winter I love porridge so I was very happy to try this granola as a change for the summer. I loved everything about it *except* it was very salty for my taste. Almost like eating sea water. I have made another batch with no salt at all and it is much better. Nothing wasted as I mixed it all together. Next time I would use half the amount of salt and maybe that will be ‘just right’. Thank you!
Kate
I’m sorry you didn’t love it at first, but happy you were able to find a solution. I appreciate your feedback, Meg!
Sharyn
I loved it and will definitely make it again. It was a bit sweet for me but i used honey. It might not be as sweet with maple syrup or even some rice syrup. I might give that a try
Camille
Mine is more chewy and not very crunchy. It definitely browned a lot on top so I figured it was long enough and I don’t want to burn it. Maybe I baked too much at once?
Kate
Hi Camille! Was it pretty piled on top of itself? A little is ok, but you don’t want it to be too much. Did you toss halfway?
Beverley Penkin
Fantastic recipe! Best Granola Thank you so much for an amazing recipe
Julie King
I made this granola for the first time a few weeks ago and have been addicted to it! I just finished the last of it today so I’m going to make another batch. I baked it at 275 for an hour, then turned off the oven and let it sit while the oven cools. It came out perfectly crispy, the pecans were really nicely toasted and it had good clumps! I’m going to make another batch today adding in pepitas and pumpkin pie spice.. That’s a great suggestion! Thanks!
christy
absolutely fantastic. the best granola I’ve made by far :) thank you!
Wendy
This is delicious, I’ve made it a few times now and look forward to it in the morning! Do you know the calorie breakdown for the recipe?
Kate
Hi Wendy! I’m glad you love it. The nutrition information is below the notes section of the recipe.
Anna Marie Price
I love this doofus proof recipe! I love the fact that I had the right ingredients and that it went together in a flash. I also love that good quality wholesome ingredients are used yet this recipe is flexible too. Definitely a keeper. Thanks a million for sharing it with us.
Bevgran
The taste was good but mine never got the least bit crisp. In fact, it’s a limp mess. I even baked it a minute longer and waited about 2 or 3 hours for it to cool before touching it. Not sure what I did wrong. I used a 9×13 pan. Maybe a larger pan would have been better. Maybe foil instead of parchment paper.
Beth
First time I’ve ventured into homemade granola – I’m now a convert!! Completely and utterly delicious. Infinitely more flavourful than shop bought variety! My husband who is ordinarily sceptical of Granola even praised it. My only problem was, it completely stuck to the parchment paper and I had to peel the paper from all the chunks. I pressed down, per the recipe, to ensure the chunks clustered together so perhaps this was the problem. I’ll perhaps grease the paper too when I next make it!
Amy
Made a double recipe of this last week! Already need to make more! Delicious! Thank you!