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
Kelly
I love it!!! It reminds me of the granola I used to eat in the 1970’s! Filled with flavor but not sweet. My husband, who is NOT a granola fan at all, loves it too. I gave some to my neighbor and she really likes it too.
I used sliced almonds instead of pecans because I didn’t want it to be too sweet. May try with pecans next time
Reading the comments below, I personally like the fact that it is not in clumps.
If I don’t eat it for breakfast with almond milk and fruit, I will eat 1/4 cup of it dry along with slices of apple or grapes. A great afternoon snack! Thank you.
Donna
I just made this granola and it is the most delicious granola I have ever eaten!! I used pecans and pumpkin seeds, coconut oil and honey & when completely cool I’ll add craisins and dark chocolate chips. This granola has the perfect blend of sweet and salty, I am truly blown away at the deliciousness!!!! ⭐️⭐️⭐️⭐️⭐️
Mike Reeves-McMillan
Came looking for a granola recipe that I could incorporate some seeds and nuts into, to give me some of the extra nutrients I need on a largely plant-based diet.
This recipe is so good I had to increase the quantities a bit so it would last the week. I also scaled back the sweetener, because I don’t like too much sweetness, bumped up the oil a bit to compensate, and discovered that I needed to reduce the salt since it’s no longer masked by the sweetener.
I ended up at:
5 cups wholegrain oats
2 cups raw nuts and/or seeds, including hemp seeds, chia seeds, sunflower seeds, 2 tbsp ground LSA
¼ teaspoon fine-grain sea salt
2 tsp ground cinnamon (more cinnamon is good)
½ cup melted coconut oil
½ cup olive oil
2 tbsp honey
1 cup dried fruit
citrus juice (lime, lemon, orange) to soak into the dried fruit – about 2 tbsp
Kate
Thank you for sharing, Mike! Happy you were able to use this as inspiration.
Amanda
Can you sub agave for the maple syrup? Thanks!
Kate
Hi Amanda, I haven’t tried it and don’t tend to use it often so I can’t speak to if it will provide the same result.
Laura Whitmer
I love this recipe!!
Kate
Thank you, Laura!
Katie
I’ve been making batches of this granola every four days since I found this recipe last month. My kids LOVE it!
Wondering if there is a way to make a batch of it that is more chewy (sticks together?) I’m wanting to send it as snacks for my kids at school, but don’t want it to crumble everywhere. Thoughts?
Thank you!! A wonderful recipe!
Kate
Hi Katie! I’m glad you love it. I’m not sure about making it more chewy without changing the recipe more as this one was designed to be more crunchy.
Katelyn
Can the dried fruit be baked in with it or should it be added after? I have a bag of fruit and nut mix but I don’t know if I should separate the fruit from the nuts?
Kate
Hi! Dried fruit should be added after.
Martha Shellman
I will never buy granola again!!
I used sliced almonds & walnuts & raisins.
So good! I’ve eaten it plain, in yogurt, and as a topping on my homemade Acai bowl. Going to try dried cranberries & pecans next
Carolyn
Excellent. I did a combo of maple syrup and honey. I added flax meal to mine and did a combo of walnuts, pumpkin seeds and sunflower seeds. finished it off with some cranberries. Love it. Not too sweet. Thanks, this one is a keeper!!
Ruby
Mine burnt! 350F is 180C and it burnt by the half way mark. I also used less honey so it wasnt the sugar content. Dont take your eyes off it and check every 3-4 minutes is my advice. I salvaged as much as I could but I expect there will be a smokey tinge to it. Oh well.
Kate
Hi Ruby! I’m sorry to hear that. Do you find your oven runs warmer? What rack did you have it on? Cutting the liquid may have also played a part.
Meg Hamill
You have to use a really sturdy sheet pan. I used one that wasn’t as sturdy o the bottom and burned. The next one, I used a heavier sheet pan and it worked perfectly!
Kate
Thank you for getting back to me!
Karen
Mine burnt too, but the smoky tinge added to it !! J think I left it too long
Sarah
I love this granola recipe! I made it for the first time 1 week ago and today I’m about to make it a THIRD TIME! This time I’m trying your suggestion with walnuts:)))) Thank you so much for sharing this recipe!
Nina
Me and my family lovvvvvee this recipe! Is there any way I can make it into a bar? Please let me know thanks!
Kate
Hi Nina! I’m happy you loved it! I would suggest one of my granola bars.
Bridgit Williams
Thank you so much!!! I absolutely LOVE this recipe!! If I had known granola was so easy to make, I would have never spent so much money buying it at the supermarket. I added coconut flakes, craisins, yellow raisins, and dried cherries, along with whole almonds and quarter walnuts. For a sweetener, I mostly used honey, but added a bit of maple for that yummy flavor!! I’m hooked!
Kate
You’re welcome! Thank you for sharing.
Joanne
Hey there,
I tried the Gluten free granola with pecans and coconut variation.
It turned out amazing, I’m so excited and even ate it for dinner
Thank you so much.
Joanne
Lisa
Very good! I used 1 cup slivered almonds & 1/2 cup pecans which gives plenty of great crunch. I will add a few dried cherries to my cooled granola. I will prepare this again!
Jessica
LOVE THIS
Granola is so weirdly expensive for what it is…and then they just pack it full of sugar. This is perfect. I keep a big bag of frozen berries on hand, put some in my bowl and warm for 30 seconds in the microwave. They release all of their yummy juices and then mix in with plain greek yogurt and top with this granola!
Kate
I agree with you! I’m happy you loved this one.
Ali
Any suggestions to make it clumpier? I mixed mine and patted it down halfway through and it seems like it isn’t sticking together (the oatmeal just seems like it is dry). It does smell great! Thank you!
Kate
Hi Ali! Did you leave it untouched to cool?
Alexandra
Can I use quick oats?
Kate
Hi! You can, you just won’t likely get the same clumpy result.
Prathibha
Great recipe! Tried granola for the first time. Used pista instead of pecans and also used almond slivers with pumpkin seeds. Used combo of brown sugar and honey. Used butter instead of oil. Turned out so good, it got over in two days! Thanks.
Nicole
This granola really is the BEST! It’s so easy to make and very addictive. Already plan on making another batch this week! Thanks for another great recipe.
Cece
Added 1 1/2 cups of dates and apricots but still came out a little too salty for my liking (& I love salt). Used 1tsp of Himalayan salt. Would probably cut back on the salt or add a little more honey next time. Apart from that, great recipe.
Holly
Once again, a perfect recipe. I used pecans broken up slightly, sunflower seeds, coconut and unsweetened cranberries. So good, so much better than store bought and most importantly the family approves. Thanks Kate!
Shelly
This is the best granola recipe I’ve used it’s fantastic. I put some dark chocolate chips on top before I put it in the oven it’s sooooo amazing thank you
Kate
You’re welcome, Shelly. I’m happy you enjoy it.
TERRI
Have just made my 2nd batch of this. I used almonds & walnuts. I also added 2-3 handfuls each of coconut & dried cranberries, added them in @ the beginning with everything else. My husband & I love it, especially mixed with yogurt for breakfast. YUMMM!!
Kate
Hooray! I’m glad it was a hit.
M
Hi,Made this granola for the first time,and its supper delicious.Thank you.
Zora
I have made many granola recipes and this one is by far the best! It was also super easy and used ingredients I already had.
Jaclyn
This recipe is amazing! I’m going to be making it all the time now! How long are you able to store this granola in the fridge for?
Kate
Hi! I haven’t stored this in the refrigerator. See step 5 for my storage recommendations.
Barbara
Loved it!! In browsing granola recipes, I saw orange zest so I included it….a little extra flavor kick! I have my granola with Greek yogurt. Thanks for a great new tradition!
Sena
I would’ve love to know the metric measurements since no one uses cups outside of the us. It turns baking and cooking into a math class. I haven’t made this recipe yet but I really want to. Do you perhaps have the metric measurements?
Kate
Hi, I’m sorry to hear you are frustrated. This is a great resource for conversions.
Eva Lissia
By far the BEST granola ever! I add raisins and cranberries as the dry fruit. I mix it all together at the beginning and add coconut half way through. I also added about half cup more nuts. Turns out great!
Marijke
This Granola is so Good!! I recently became Wheat, Sugar and Dairy free and I was very happy to come upon you website! I can’t wait to make this again! So easy and delicious!
Ryan Frost
Just made this tonight and I’m already loving it even before I add my dried fruit. Would love to know what your thoughts on how to tweak it just a bit though as I’d like to make it with more protein and I’m thinking adding protein powder to do it.
Sadhana
I have tried so many granola recipes and none of them were up to scratch. This is absolutely delicious thank you!!
Sigi Cayel
Used this as a base to make some granola this morning and finally got the ratios right! Delicious and a household hit!
2 cups rolled oat
1/2 cup roughly chopped hazelnuts
1/4 cup pepitas
1/3 cup sunflower seeds
1/2 tsp salt1/4 tsp nutmeg
1/4 cup EVOO
1 egg white
1/4 cup honey
1 tsp vanilla extract
Kate
Me too! Do you reduce baking time?
Stephanie
This granola is just perfection!
Thanks to you I have never bought a store-bought granula again.
The recipe is perfectly explained, it’s so simple.
I make my granola with canola oil and replace the cinnamon with (lots of) Pumpkin spices.
It’s so delicious!
I’m going to make a few bags of Gingerbread granola as a homemade gift for the holidays, it will be perfect!
Thank you for sharing.
Samantha Hughan
This has been a game changer for me- even my three boys eat it. Literally, perfect granola! X
Barbara Lack
I am hooked on your granola! Absolutely delicious!. Question: can I make a batch using both honey and maple syrup – like a 1/4 cup of each? Would that work?
Kate
Hi! Split it equally. Let me know how it goes!
Rick
This is a delicious recipe! I’ve made it several times. Instead of maple syrup or honey, I make a syrup out of 2/3 cup coconut sugar and 1/4 cup water, then combine with the coconut oil. It’s lower glycemic and still enough sweetness. Amazing. Thanks so much!
Catherine
This is AMAZING! Thanks so much for sharing. I only had the basic ingredients but next time I go shopping I’ll buy all the extras to jazz it up. I’m even considering giving jars of this as Christmas presents!
Scott Plathe
Followed recipe using honey and extra virgin olive oil. For seeds/raw nuts added 1/4 cup each of the following; walnuts, pecans, cashews, almonds, sunflower seeds and ground flaxseed. Also added 1/2 cup of Rice Krispy cereal, good addition. Used 3/4 teaspoon of table salt as directed, way too salty. Next time will cut the salt in half, use a little more vanilla and 1/4 cup more honey.
Lisa Moorer.
After being fed up with the very high cost of cereal at the grocery store, I decided to make my own granola. I found this recipe and tried it. I will never buy store granola ever again. This turned out so very good.
Kate
I’m excited you enjoyed it, Lisa! Thank you for your review.
BJ
This granola is fantastic! I make a very similar recipe, but using the coconut oil, and half honey,half maple syrup makes this combo just outstanding!
Rhonda
Absolutely super delicious Granola. Thank you Kate for sharing a family recipe. This is the first time, I have ever made my own breakfast cereal. Followed the recipe and added chocolate chips and cranberries after cooled. Will definitely be making again. Yummmm.
Melanie
I love this recipe! I use half the oil and half the honey/maple syrup and it still turns out beautifully, although not as clumpy. I add coconut half way through, and raisins at the end as the first time I didn’t listen to your advice and burnt the raisins Thanks for the detailed instructions and tip on not overcooking it.
Carissa
This recipe is amazing! It’s my go to for granola, so quick and easy, and a bonus that it’s healthy too.
Might I recommend, when it’s hot out of the oven, put a large spoonful on top of some vanilla ice cream. You can thank me later :)
Joni
This granola is absolutely amazing! I used maple syrup, pecans, hemp hearts, and raisins. So quick and easy to make, and it turned out delicious. Bonus: it made my house smell wonderful.
Kate
That’s great to hear, Joni! I appreciate your review.
Claudia
We absolutely love this! I make it once every 5 days because my husband and I go through it so fast. I use a full teaspoon of cinnamon and cut the salt back a bit. I was using coconut oil but ran out and now I use olive oil. Delicious!!
I bought some cute jars for Christmas that I will lovingly fill with your granola, tie the recipe on a string around the neck with full credit to you!!
Yum!!
Bette
Can I use quick oats?
Kate
Hi Bette! You can, it just won’t clump together the same.
Deb
Wow thanks! This is so good, great comfort food. I used walnuts, raisins and unsweetened coconut. Yummy and crunchy and sweet but not too sweet! Thank you for sharring.
Kate
You’re welcome, Deb!
Helen Flaishans
This recipe was so good. It smelled wonderful in the oven while it was roasting. Yummy.
I even added some to my regular oatmeal for a little extra crunch. I used raw almonds and added dried fruit of cranberries, cherries and dates.
Thank you.
Kate
I’m excited you loved it, Helen! Thank you for taking the time to review.
Sari
May I use liquid coconut oil instead of solid coconut oil?
Kate
Hi! Yes, you want to make sure it’s liquid to use it.
Emily A. Boyd
This granola is delicious. I tried the basic recipe, but just now noticed the variations and will try one of them next. Thank you so much for all the great recipes on your site. I also have your cookbook. Are you going to do another cookbook?
Kathy Smith
Excellent recipe. I make 4 batches at a time and use 2 large roasting pans (2 batches per pan.) It’s a crowd pleaser. I always add coconut and, reduce the amount of oil to lower the calories. The amount of salt seems high. Make it once and then tweak it to your tastes. When I eat it, I put it in the bowl as the base for other cereals. So delicious.
Kate
Thank you for sharing, Kathy! I appreciate your review.
Katie
I’m a big fan! This is my go-to granola recipe! By itself or for breakfast with fruit, almond butter, & oatmeal or steel- cut oats. Plus, I like the easy variations.
Kate
That’s great to hear, Katie! I appreciate your review.
Vrinda
This is so addictive and so simple to make! How is something so delicious and healthy so easy?!! Thanks Kate. We snack on it all the time and we love it :)
Patricia
Pro tip: add 1/4 cup of rum, it doesn’t taste of alcohol after you bake it and it increases all the flavors, it’s like Msg for baking goods.
Also the recipe is good
Kate
Love that idea, Patricia! Thanks for sharing.
Sherri Pereira
I made this granola yesterday AS WRITTEN and it was wonderfully tasty, beautiful and so easy. I wanted to thank you for sharing this because I put the granola into jars and gave one to my son for his birthday since we’re all trying to be healthier these days. Thanks for the recipe and for this site. I will try your other recipes now! Grateful for all the photos as well as the directions which were super helpful!
Kate
Thank you so much for your review, Sherri! Delighted to hear that you loved the granola. :)
Jessica Liu
This is a delicious recipe! Not too sweet. I definitely was very liberal with the cinnamon because I can’t get enough. I added pecans, almonds and pumpkin seeds, and the pecans are my favourite part. Unfortunately I didn’t have rolled oats, but quick oats tasted just as good. Thank you!
Kate
Thank you, Jessica! Glad to hear the granola turned out great with quick oats.
Lauren
Love this recipe and have been making it weekly!
Paige
By far the best granola we’ve ever had. Not too sweet, just right! We sprinkle it on top of coconut milk yogurt and it’s the best breakfast ever! I couldn’t decide between honey or maple syrup so I do 1/4 cup of each, use coconut oil and use a cup of pecans and 1/4 cup sunflower nuts and 1/4 cup pepitas. It’s perfect ! Make a double recipe of it once a week. Can’t wait to try other variations. Thank you for this recipe!
Marielis Claudio
This recipe is so simple yet the granola came out delicious!!! Love it
Kate
I’m glad you loved it, Marielis!
Devya
NO FAILURE RECIPE! I’m glad to find this recipe and made one for my self. It’s perfect, there is a hint of salty and sweet in it and it blends perfectly. I put some dates and raisin coz that’s what I’ve got in the kitchen and add flaxseed as additions to mixed nuts i.e pumpkin seed, sunflower seed and almond. Flaxseed can be used to improve digestive health, lower blood pressure and bad cholesterol, reduce the risk of cancer and may benefit people with diabetes. Combine with plain or greek style yoghurt for daily breakfast is just perfect to start your day. Thank you Kate
Keep sharing us your brilliant recipes
Kate
Thank you, Devya! I’m happy you think so.
Jacqui Hunter
This is the only granola I will eat now. It’s amazing and so simple to make. I put some in jars to give as gifts too.
Necia Curri
This is a family favorite. I make a batch once a week for an after dinner snack.
Kate
I’m excited to hear that, Necia! Thank you for your review.
Sheila
I make this every week or two and have shared it with several friends. It is a great recipe for improvisation. I usually use more oats and cinnamon, less oil and maple sugar. I’ve always used pecans, then add sunflower seeds and coconut flakes halfway through the bake, stirring to incorporate. After cooling I add golden raisins or chopped dried apricots.
I’ve used both coconut oil and canola oil. It didn’t make much difference to the finished product. Use whatever oil you prefer or have on hand.
I don’t think I’ll ever buy granola again.
LadyVEE4242
I just made four batches of this and I am being asked for more! I added a little more Maple Syrup but mixed them together. I kept the Dried cranberries whole and put them on top whilst firming because they were frozen. Pure and simple deliciousness!!!! Thank you for sharing your recipe.
Emer
Really the best granola I’ve ever had. It’s just perfect. Just the right amount of sweetness and spot on texture. A double batch is the way to go because this won’t last long it’s so good.
Kate
Thank you, Emer! I’m happy you enjoyed it.
Bernice
This is the BEST granola recipe to date!
Barbara Dart
I love this granola recipe. I used honey and olive oil and it turned out perfectly. It was super easy too. I look forward to trying some variations. Thank you.
Barbara
Kate
You’re welcome, Barbara!
Talia
This is reallllyyy delicious!
Sophia
Love this recipe! perfectly sweet (added some pumpkin seeds and an extra dash of cinnamon :)
Jackie G
I loved this recipe, I used sugar free syrup for my sweetener. I did 1/2 cups almond 1/2 pecans 1/2 chia seeds and I chopped up the bigger nuts. I chopped up a tiny bit of dates as my “dried fruit” even though it’s not technically a fried fruit it still worked. Also I baked some of it in a glass tray and the other half on a steel tray and I recommend the steel tray, it came out better in every way.
Thanks for the recipe
Sandi
Delicious! I am giving jars of it to neighbors for the holidays!
Kate
I love that idea, Sandi! I hope they enjoy it.
Reyna
This burned so bad. It was delicious prior to baking. I turned it at 9 minutes in and the edges were already burned. I moved it all around, reduced heat for 7 more minutes and it was completely overcooked. What a waste of ingredients.
Kate
Hi Reyna, I am sorry to hear that. What temperature did you have your oven set to and placement of your racks? I have made this several times and have never run into that. Sounds like your oven may run very hot or it was too close to a heat source.
Roger
I have dabbled in other granola recipes and as simple as they might seem, this is my favorite and the best and have made it multiple times. Excellent as it is without any changes. I tend substitute applesauce for half the oil and use maple syrup instead of honey. It’s pretty sweet for my taste and will add a little fresh fruit in the serving bowl rather than dried fruit.
(Also, I really like your book!)
Kate
Thank you Roger! I’m glad this one is your favorite granola and that you are loving my book. I appreciate your review!
Tiffany
I made my batch with real maple syrup, pecans, toasted coconut, and chopped Turkish apricots – DELICIOUS! I am making this recipe in huge batches and giving bundles of yumminess away for the holidays. Like others stated, super blend of sweet and salty. Plus it is really easy to make. Thanks for the great recipe!
@spiceupyourplants
this was easy and delish! I halved the recipe, used pecans, walnuts and almonds (no seeds) and added coconut flakes mid-way. used my large toaster oven with convection so had to reduce the time to 16 minutes.
Don’t think i will buy store bought granola again. Thank you. Want to try your other variations next time.
Aly
I will never buy granola again! No need to with this recipe – it is so delicious, healthy, and straightforward; I love knowing what I’m putting into my body! Have been tossing it on top of smoothie bowls, yogurt, and simply eating it by the handful :) It makes a lot so you could also gift it! Toss some in a mason jar and tie a ribbon around it for the holidays. I am so grateful to have found this!
Cme
I added a very generous scoop of peanut butter…very very good.
Shelly
I LOVE THIS GRANOLA!!!!
Amanda
Thank you! Tried it with the agave and it produced a slightly less crisp granola, but with LOTS of clumps! Normally I do sweeten it with the maple syrup as the recipe calls for and have been enjoying your granola – it really IS the best! A weekly staple in our household, and also makes for a great gift! Thank you for your genius in the kitchen!
Kate
Thank you for sharing, Amanda!
Bat-el Aronov
Omg the smell of the granola is beyond! And it tastes even better! Thank you so much. The combo of pecans and pumpkin seeds were perfect. I followed the recipe exactly, but I added some chia seeds to the granola mixture before baking.
Sarah
I just made this with coconut oil, almonds and craisins. I am letting it cool right now. I doulbed the batch. What size jelly pan/cookie sheet do you recommend using? I used my 17 X 11 for the double batch and I’m afraid it wasn’t big enough. It isn’t crisping up yet :(
Any suggestions?
Thanks!
Kate
Hi! Those should work, if you divided it among two pans. Be sure to let it cool completely.
Ethan
great recipe, thanks! :D
Ed
Excellent! I almost burnt it so I recommend to put bottom heat only and put the tray far from it.
I did it with oilive oil, 2/3 honey, 1/3 maple syrup and all kinds of seeds and nuts + chocolate chips once cold. All bio.
Cori Myshyniuk
Do you have a recipe for a peanut butter granola, by any chance?
Kate
Hi Cori, I don’t but I do have some delicious Easy No-Bake Granola Bars!
Cori
Thank you, those look delicious!
Jenna
So sad this didn’t turn out like I’d hoped. I was hoping to give it as Christmas gifts to my coworkers. My first attempt did not turn out well. It’s not sticky or crumbly like normal granola. It’s almost like there wasn’t enough liquid/sweetener to make it stick together. It’s basically just toasted oats. I thought I would give it another try and add a little extra maple syrup to get the sticky, crumbly consistency. It started to over cook around 15 minutes so that didn’t work either. Sad ;(
Kate
Hi Jenna, I’m sorry to hear that. Did you let it cool completely?
Jo
Lovely granola; i baked this granola yesterday and it was so delicious and a great hit in my family! well done Kate and keep up with the good work!
Ellen
Love this recipe! I use half the amount of salt and dissolve it in the oil. Turned out perfect! I also add more spices because who doesn’t like spices . Thank you for the recipe!
Marilyn wright
Help, Kate. My memory was that you had a recipe for ginger granola. Am I confusing it with the gingerbread one? Please help–my granddaughter loves ginger. Thanks! Marilyn
Kate
Here you go! Gingerbread Granola
Yolie
This recipe is wonderful! So far, I’ve made 5 batches of this granola recipe this week for holiday gifts. I made a batch with butter, Lacanto maple syrup, lily dark chocolate chips, and dried shredded coconut. Each batch that I make, keeps getting better! My dog, Beau, is my sous chef at home and he loves it too. Thank you so much!
Usha Sliva
Our Christmas Eve breakfast! So good. We have a nut allergy in the family so just omitted the nuts. Added pumpkin seeds, coconut flakes (halfway) and finished it with chopped candied ginger and cranberries. Enjoyed it with unsweetened vanilla oat milk. So good! Thank you and merry Christmas to you and yours.
Kate
Yes! That’s great. Thank you for sharing, Usha.
Maui
Have already made a couple of batches of this and I love the granola so much. Feels so guilt-free to snack on. Thanks for sharing the recipe ❤️
I used cashews, pecans, dried blueberries, added flax seeds and chia seeds, and used honey instead of maple syrup. Virgin coconut oil is my favorite thing to use for baking and cooking. So good!
Kate
Thank you for sharing your variation, Maui. I’m glad you loved it.
Laura
Love this granola and make it all the time, usually with coconut flakes but not chocolate chips. I eat it with fresh fruit, soy yogurt and chia seeds for breakfast. Yum!
Judy Johnson
THIS RECIPE TURNED OUT GREAT!!! I USED THE OLIVE OIL AS I DID NOT HAVE COCONUT OIL. I PUT RAISINS AND A HANDFUL OF CHOCOLATE CHIPS IN AFTER BAKING. IT MADE TWO FULL MASON JARS. MY HUSBAND ABSOLUTELY LOVED IT!!! BLESSINGS – JUDY
Rainbow Di Benedetto
Perfect granola recipe. I particularly love how it’s easy to modify/tailor to my tastes. I’ve made it a bunch of times now and it always comes out great.
Sanmari
Really happy and impressed with this recipe and the many great tips above. First time ever I’ve made granola and it turned out great! I made a pretty simple granola, but hubby now doesn’t want to eat store bought granola anymore because this one smells and is so much better! Thank you for a great easy and flexible recipe.
Kate
Thank you, Sanmari! I appreciate your review.
Bob Martin
I’ve on my third jumbo batch now however I altered the recipe to better fit my Personal health requirements. I reduced the oil by50% and used avocado oil. I used generous amount of walnuts for their omegas and processed them into a meal because of personal gut health issues. My only sweetener is a moderate amount of chopped dates. I keep forgetting the vanilla extract but it’s been delicious nevertheless. I’m much more generous with the cinnamon than you were. I eat it with unsweetened almond milk and a cut up banana. Thank you for guiding me.✌️
Susan
So delicious. Used pure NH maple syrup. Cut the salt back as I found the granola too salty and I love salt! Made many batches and put into Ball jars for my work colleagues Christmas gifts.
Mary
I will never buy granola again. My homemade is superior to any store bought granola. Love it! I throw in whatever the moment inspires. Today I used dried banana chips, sliced almonds, coconut, dates, honey. So popular with family with milk, yogurt or as a quick snack.
Kate
I love to hear that! Thank you for sharing, Mary.
Ratty Gan
Awesome recipe! Made it today and followed the recipe exactly and turned out perfect. Thank you, Kate!
Madison Whitfield
Tastes way better than store bought granola and is SUPER easy to make!! The flavor and smell is better than you could ever imagine!
Kate
Thank you for your review, Madison. I’m happy you loved it.
Kira W
How long will a batch last stored in an air tight container in the pantry? i love it :) Thanks in Advance :)
Kate
Hi Kira! See the last step. :)