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
Diliman Troy
Love this recipe! Thank you!
I’ve made it 6x! I used one fairly new pan. Oats first, topped with dry ingredients,poured in the liquids & mixed. One Pan show! Very important to mix halfway or will stick in the middle.
Kwasi thompson
Very informative.
Cathy Przyjemski
This is delicious and soooo easy to make. I add raisins and Dang Coconut Chips and put the granola into vanilla yogurt along with some fresh berries. Simple, healthy, and delicious breakfast.
I will NEVER buy store bought granola again.
Kate
I’m happy you enjoyed it, Cathy! Thank you for your review.
Deb
Well, I am going to try this recipe tomorrow, I need to get a few things for this. I’m not much of a baker but I really want to learn how to make this cause we go through so many bags a week and it is kind of pricey! So if I send a comment that seems negative it’s just to ask what I did wrong or what I can do differently. Thanks for sharing this and I will def let you know how I did!
Kate
Hi Deb! Ask away :) Happy to help and will respond when I can.
Roberta
Very nice recipe! But you should’t give the granola to your dog if there are raisins in it! Raisins are toxic for dogs and can even kill it if he eats too much of them. So it would be better not to show the last seconds so people don’t get the idea that it’s ok to feed it to the dog! Raisins are really toxic to them!
All the best :)
Kate
Hi Roberta! Oh don’t worry, she didn’t get raisins. I’m very sure of what Cookie eats and make sure she is healthy!
NB Adams
This is the PERFECT granola! I make about twice a month using some suggested variations. I keep it in a Lock N’ Lock container and it never gets stale (however I do usually finish it within 2 – 3 weeks)
I have given it as gifts also. Thanks you!
Rose
Yum. Grim day here in France, perfect for making a batch of this. I just love your site. Thank you so much for so generously sharing all your awesome recipes over the years. The vege chili is my absolute favourite xxx
Sheri Schramer
This recipe is delicious and just what I was looking for. The extra instructions were very helpful to make it come out right. Wasn’t sure when to put in the orange zest that you mentioned. I mixed it in at the mid point stir. Think maybe I should mix it in at the beginning or with the oil next time?
Kate
Hi! This is the recipe you want for orange granola.
Tara Varma
The recipe looks delicious – cant wait to try it! Would you know if we can substitute steel cut oats for the rolled oats? Thanks much!
LeftyLu
I once made this recipe with 2 c rolled + 2 c quick cooking steel cut and it was good but very, very crunchy like a granola bar. I prefer using all rolled oats. And by the way, I love this recipe! I add extra cinnamon and a little ground ginger. My teen boys (and I) much prefer it over store bought.
Yasmine M
Good flavours but waaaaay too salty! I cut the salt to 1/3tsp and it was perfect.
N S
Amazing texture, taste, aroma! What have I been eating before this recipe!? It’s more expensive than the store bought granolas yet many times better! I made it two days ago and I keep opening the granola jar to remind myself how awesome it smells. Thank you so much for the recipe! Salutations from Brazil!
Kate
I’m glad you loved it! Thank you for your review.
Liz
Just made this granola with my toddler and it is excellent! We both approve! I used pecans, almonds, and raisins! Good enough to give as a gift!
Dee Scott
Morning!
Can you tell me why I need to use oil? Is it for nutritional effect? Can I just use maple syrup (I don’t like honey) as the adherent?
Thanks!
~Dee
Kate
Hi! It helps bake properly and has some health benefits. I hope that helps!
Mary
Hi
I’m looking forward to trying out this recipe because the granola is so expensive to buy :(. I googled unrefined coconut oil and what it showed were things for hair and skin. Maybe you could post what you use and where to buy it.
Thank you.
Mary
Kate
Hi Mary! You will be able to find it in the grocery store next to other oils. It will be in a jar. Olive oil will work too!
Jenny
I’ve made this many times and absolutely love it! I’ve always used regular old fashioned rolled oats, but this time the store only had the quick cooking rolled oats. Do you know if it makes a difference if I use the quick cooking oats or not?
Steph Bennett
This is so good and so much better than store bought. It has the perfect amount of sweetness.
Kate
Thank you! I appreciate you taking the time to review, Steph.
Anandhi R
I love this recipe and make it every week with only minor changes. It makes our daily breakfast of oats and fruits so much tastier. Thanks!
Charlotte
Best muesli recipe ever!
Maggie m
Made it twice now and the oven seems too hot.
Kate
I’m sorry to hear that, Maggie. Have you tried cooking for less time?
Julie
Hi! Mine burnt the first time then I baked for half the time (stirring at 5minutes). I think maybe because I’m using a small 23L countertop oven. I’m waiting for the 2nd batch to cool now and it’s looking good! Hope this helps others too!
Kate
Hi, That is likely the case. How did the second batch turnout?
Julie
THE ABSOLUTE GREATEST CLUMPY RIGHT AMOUNT OF SWEET GRANOLA I HAVE EVER HAD. I’ve had it in my smoothie bowl mornings and soymilk snacking and I’m never looking back. It’s almost gone as I also gifted half to a friend and she LOVES it! Making more tomorrow. Thank you for this recipe! I’m very glad I didn’t give up!!!
Kate
Thank you! I’m glad you loved it so much, Julie.
J
Hello!
I made the granola and it tastes delicious but there were not hard bits and it didn’t stick together. Do I need to add more oil/honey?
Thanks
J
Kate
Hi! Did you allow it to cool completely?
Brenda
I made this recipe for the first time tonight and it turned out perfectly. I did opt for a mild olive oil instead of the coconut oil to cut down on the saturated fat. I used unroasted sunflower seeds and added dried cranberries. I also used half the salt and it was perfectly salted to my taste. I would definitely recommend this recipe. It is VERY easy to make and much tastier than any I have purchased. I can’t eat inulin, which many commercial granolas contain, and am happy to have such a good option.
Kate
Fantastic! Thank you for sharing, Brenda.
Angela Martin
I can’t have sugar so what can I use instead of maple syrup?
When I used just coconut oil, it didn’t stick together in clumps.
Thanks.
Kate
Hi! The sugar in the syrup or honey helps it stick so without it won’t turn out the same.
Vinnie G
Maple Syrup, REAL Maple Syrup has a lower glycemic index than granulated sugar. It won’t spike your blood sugar like sugar or honey will. Considering the amount of servings of this recipe and the amount of Maple Syrup used, it is really a very small amount of sweetener. I hope that helps!
Dara Puryear
I love this recipe! In my opinion, it taste better than store bought and is much healthier!
Dara
Melissa
I love this recipe! It is delicious. I use this granola for Greek yogurt parfaits and other recipes from your cookbook. A batch is enough to last months, for me. Thank you! :)
Yasmine
I luv this recipe. Super easy and tasty. I used the coconut oil and honey options and added a dash of nutmeg. Mine stuck to parchment paper though so l won’t use it next time.
Ellie Welch
This granola is SO tasty. I used Almond extract instead, and used pecans, almond slices, and small pumpkin seed, and no fruit, and it turned out awesome. The almond extract really gave it a buttery taste.
Kate
Thank you, Ellie! I’m glad you enjoyed it.
Ginny
I echo the kudos from the other reviewers. I don’t care for nuts, so I use a mixture of seeds instead. That still gives a nice nutty taste. I tried using puffed rice and found that it didn’t add any taste/value. I always make a double batch each time and have alternated between the basic recipe, the gingerbread, double-coconut and orange-cranberry. Between my hubby and me, we go through it so fast! I bought coconut oil once and was totally freaked out when I didn’t use it right away and it wasn’t white-milky any more but just looked like regular oil – that’s why I called my variation above double-coconut. Since then, I’ve only been using extra virgin olive oil. My primary sweetener is maple syrup and I sure have been going through a lot of oil and maple syrup lately. Oooh – I forgot one more ingredient that I add to each and every variation – 1/3 C of cocoa that turns the milk chocolately – yum. Rather than add chocolate chips once the granola cools down in the pan, I add the chocolate chips (about one teaspoon) to each serving. When the granola is baking, it seems that it won’t crisp up. But what a different cooling the granola in its baking pan does – certainly no complaints. I use a couple of jelly roll pans lined with pre-cut parchment paper. Do you have any other variations? I like these 4 but would love to try other variations. I suppose that I can vary it up with different fruits. As to using steel cut oats – does it just stay crunchy and the same size? I fear that it won’t be edible and will ruin my recipe. I have lots of steel cut oats to use up. Thanks so much for a great set of recipes!
Veronica Weir
I want to try this recipe but wondered if I could substitute grape seed oil instead of coconut oil?
Kate
Hi! I recommend it with the oils listed, but you could try it!
Melissa
I’m making for the 4th time. I’ve made it a little different every time. All we’re good, but keeps getting better (to my liking)
My favorite so far is half honey/half maple syrup. Less salt. With unsweetened coconut and chopped almonds added at the start and choc chips once cooled. I bake for 17-19 mins for more clumps and slightly more chewiness (which is my preference).
Jay
Very nice recipe! The level of sweetness was perfect. The only thing I would change is to lower the amount of salt. This will be my new granola recipe! I plan to make variations here and there using different seeds and nuts.
David
The first time I made this, the raisins became little cinders that would break your teeth. Today, I tried again, adding the raisins with about seven minutes left. Worked much better.
Jenn
Hello! I’m so excited to try this recipe!
Do you have any storage suggestions? And how long will this last (assuming we down eat it all same day!!)
Thanks!
Kate
Hi Jenn! See the last few steps. I hope this helps!
Rebecca
I love this granola and have had friends ask me to make it for them now! I make it every weekend to get us through the week and it’s perfect every time. The recipe is simple, quick, and has great results each bake. Thank you for sharing! (My go-to combo has been raw pumpkin seeds, raw sunflower seeds, and a few dried cranberries)
Kate
I love that! Thank you for sharing, Rebecca. I appreciate your review.
Maggie
Is it possible to make this with quick oats? I bought everything thinking I had old fashioned oats but I came home to it being Quaker quick oats. Please let me know!
Kate
Hi Maggie! You can, but won’t achieve the same clumpy cluster factor.
Mike Cole
I was glad to come across this recipe as it had several ingredients I wanted to use up. I used the instant oatmeal packets with flavors: cinnamon apple and maple with raisins and nuts. Almonds and a mixture of honey and maple syrup.
It came out delicious and smelled of apple while baking.
I think the extra salt and sugar from the oatmeal packets help satisfy my sugar/salt tooth, though that was not my intention. Also came out very clumpy. Thanks.
Melissa
Thank you for a fantastic and easy recipe. I’m going through a batch a week-by myself! I love it!
I typically just eat it on it’s own, however I’ve recently discovered it’s a great match with chocolate sorbetto.
Kate
You’re welcome! That sounds like something delicious.
Blade Durbin
I have been making this on Sundays to have with yogurt throughout the week. It is amazing and I can’t get enough of it. I sometimes add in chocolate chips.
Kate
Sounds delicious. Thank you for sharing, Blade!
CT
sooooooooo good! i don’t add any dried fruit or add-ins (I find it perfect without), just whole almonds, pecans and pepitas. has the perfect amount of sweetness and crunch. i will never ever buy boxed granola again. i could seriously eat the whole thing in one sitting it’s that good. it’s really important not to overcook the granola!!! the first few times I waited for the oats to really darken before taking out of the oven and as you said it seems to break the sugar bonds and create less clusters. 24 mins is perfect! thanks so much kate, I swear every single one of the recipes I’ve tried from your site has become a staple❤️ especially the banana bread, hummus, chili and granola
Miss M
I have now become the granola expert at work… Gifted some at Christmas and now get asked about it every once in a while…my workmate is eating it like candy
Thank you!
Kate
You’re welcome!
Jessica
Made this tonight and it turned out great! Was unsure of how to store it, in the pantry or in the fridge?
Anna
This is my new favorite granola! Thanks for an easy, delicious, and healthy recipe. I’m already looking forward to playing around with different fruit/nut combinations.
Kate
Wonderful, Anna! Thank you for your review.
Ian Simpson
Hi Kate, what a great recipe thank you so much. In addition I have taken your advice and made it my own as well as converting into UK speak
420g Organic Whole Rolled Oats
190g Mixed Nuts & Seeds (Walnuts, Cashew, Almonds, Pecans, Pumpkin seeds)
Half Tsp Cinnamon
100g Organic Coconut Oil
160g Maple Syrup and Honey (50/50)
1Tsp Vanilla Extract
100g Dried Fruit (50g Cranberry 50g Sultanas)
60g Organic Cacao nibs
Same method as yours, Gas Mark 4. Just as good with Greek Yoghurt as it is with Milk. A few fresh berries to balance the sweetness.
Many Thanks again, stay safe, kind regards
Ian
Andrew
Should this granola be crunchy or just firm?
Great recipe – Thanks!
Kate
Hi! It should have some crunch to it, but not burnt. Does that help?
Joseph Fazio
I, like many others, love this recipe. The store quit carrying the brand that I liked and didn’t know what I was going to do. Then Jesus brought your recipe to me, Kate. So much much better than store bought, night and day.
I prefer the honey in this one and like slivered almonds. Getting everything in bulk at one of the wholesale houses makes it so much cheaper. Don’t bake mine quite as long: 8 min on one side, two min to flip, and 6 1/2 min on the other side. I like mine a little chewier. But may just be my oven. I make the granola about once a week and have it every morning with thinly sliced banana.
Kate you are a godsend. Thank you so very much.
Trish
This granola is delicious! The whole pan was devoured by all members of my family.
Debora R Macrino
Made this with my own twist . Used almond extract walnuts sunflower seeds and olive oil .loved it thank you so much
Perdita
Hi! Looks like such a tasty recipe. I can’t have the maple syrup, or an egg white replacement. What else could I use? Thank you!
Kate
Hi! No need for egg white for this recipe. Can you have honey? You can use that too.
Charlene Watkins
My first attempt to make granola. It was so easy and absolutely delicious. I love making my own so that I can only include ingredients that I enjoy. Thank you so much for sharing. Seriously considering purchasing the cookbook if this recipe is an indication of how good all your recipes may be.
Thank you!
Kate
Wonderful to hear, Charlene! I’m happy you loved it.
Dorit
Love this recipe! Have been making it once a week ever since I discovered it. I’m just not sure at what point I need to add the raisins or cranberries. Is it best after the granola has cooled down?
Kate
Hi! You add once it’s cooled. I appreciate your review, Dorit. See step 5.
Rockie Price
Loved this recipe! I substituted the coconut oil and half of the honey with my sourdough discard. It has a great flavor and binding consistency.
Thanks for sharing this recipe!!
D. Hiraldo
This recipe is delicious! I made a batch with almonds and golden raisins and put it in soy milk with fresh fruit – so good. Thank you, Kate! The granola really sticks together when keeping it in the freezer, though softens quite a bit in milk. Any tips on how to make a crunchier batch?
Kate
Hi! Sorry to hear it’s softening. When added to milk and if it sets, it will soften. Is it clumpy when it comes out of the oven after it cools?
D. Hiraldo
When I made it the second time with maple syrup and a bit of peanut butter it was clumpy. The first time I made it with honey and it wasn’t.
Camille Walters
So easy never buy granola again
Pat
Such a great recipe – I make this almost weekly! So far, I’ve made an orange variation (+1 tsp orange extract and the zest of one orange) and a chocolate variation (+1/3 cup cocoa powder). I love this recipe!
Rosey
Oh my gosh, Kathryne! Best granola ever!! I followed your recipe to a “T” and it turned out perfect! The only problem: trying not to eat this constantly:) Thank you so much; I will be making this again and again. Bonus: a true money saver compared to buying commercial granola!
Kate
Thank you! I’m excited you love it, Rosey.
Loril
Much thanks as this is my go to base granola, time after time. Always use the oats, coconut oil and maple syrup, vanilla and cinnamon… the rest varies to what I’m craving… for example, this batch included, sunflower seeds, hazelnuts, pecans, dried blueberries and unsweetened coconut. Yummy!
rebecca jarvis
this recipe was so easy. thank you. I used Olive oil to cut out the saturated fat( I love coconut oil, but my husband can’t have it. The house smells so good. Letting it cool for 45 minutes as directed, can’t wait.
Bonnie
I made this today. Very simple and oh my gosh absolutely delicious. I’m loving it as a healthy snack. No more store bought granola!!
Terry Martin
Made this today. O….M….G!!!!
Way better than store bought. I used lightly salted mixed nuts, added Chia powder, Cacao sweet nibs and dried cranberries, fresh Navel Orange zest, virgin coconut oil, and bourbon barrel aged maple syrup. Amazing!!! Thank you for posting this.
Kate
I’m excited you think so! I appreciate your review, Terry.
Julz
This is absolutely delicious, thank you so much for sharing and such a well explained recipe too. Hubby has said the best granola he’s ever tasted. I’m going to be making more today and will be adding Orange Zest & Coconut, yummy (I hope!)
CSH
This recipe is perfect. I originally was looking for a way to use up a bunch of raw nuts/seeds I didn’t know what to do with, but now I make it regularly because it’s so good. I use a 50/50 mix of maple syrup and honey because I like the flavor, and haven’t added dried fruit yet. I also cut the salt down a bit, but make sure you do add some. My oven runs hot so I figured out to do it at 340 for 20 minutes instead and it crisps up perfectly, even using olive oil (I’m allergic to coconut so haven’t tried that). Literally anytime I need a recipe for something, I come here first and I’m never dissapointed!
staci
This granola is delicious! I make it every weekend for the upcoming week. My husband demands it! lol! Wondering if i can substitute steel oats for the rolled oats? Will it change the cooking time or simply follow the recipe as is?
thank you,
Staci
Kate
Hi! It may be too hard, so I’m not quite sure.
Reema
I was wondering if you have ever tried adding chia seeds to it?
Love the recipe
Kate
I haven’t, but you could add them to how you serve it. Like in yogurt or a smoothie bowl!
Robert Correll
My “go to” assisting in my fight against developing Type-2 Diabetes. I eat it with no sugar added yogurt. Consider: doubling the cinnamon. To reduce sugar, cut the maple syrup to 1/3 or 1/4 cup and making 1/2 of the this a sugar-free maple syrup substitute. Eliminate the salt. I bake for 22 min @ 375 degrees at the bake mode in a convection oven.
Tyrus
When do you put the dried fruit in?
Kate
Hi! See step 5.
Kathrynne Johnson
Loved this recipe so much! I just wanted to say though that it doesn’t make 16 half cup portions.. the recipe only calls for 6.5 cups of dry ingredients so it will make 13 half cup portions.. which obviously also effects the calories. I think it’s more like 340 per serve.
De Kiifner
Can sugar free syrup be used for part of the sweetner. I’m wanting to lower the glycemic index. Also – I stirred in a handful or so of quinoa. Can’t wait till it comes out of the oven. My new go-to replacing my craving for cookies
Kate
Hi! You could try it. Let me know if it works.
Brittney Crowley
Hi Kathryne!
Thank you for sharing your recipe! I only have avocado oil on hand, do you think I could use that instead of the coconut or olive oil?
Kate
Hi! Sure, that should work fine. Let me know what you think!
Carly
Great recipe, I make this every week. My teenage children love it. I add mix seed, cranberries, dried blueberries and goji berries after the granola has been cooked. We have it with yogurt and honey
Joan Vander Pol
I found if the oven is turned down 50 degrees and time is shortened by 5 minutes, the batch will not burn.
Jenny Solomon
LOVE this recipe. Thank you!
Kate
You’re welcome! I’m happy you loved it.
Vinnie G
I have a seal a meal and was wanting to know if I put them in a ball canning jar and seal it air tight, how long of a shelf life do you think it would have? Would the oil go rancid?? Just wondering if you’d known anyone who did this.
Kate
Hi! Sorry, I’m not sure as this wasn’t designed for that and can’t point you in the right direction.
Audra
Made this today and it’s great! Just a standard, yummy homemade granola. No bells and whistles but plenty of ways to make it so if you’d like.
Lucy
Delicious! It also makes the house smell amazing. A little ground ginger in addition to the cinnamon is a great touch.
Thanks for another great recipe, Kate!
Kristin Jensen
Super easy and super yummy!
Have been eating it right off the pan.
Hoping enough is left for breakfast tomorrow.
Michele
I actually made this recipe with no salt (I’m on a low sodium diet) and it was still excellent!!! I used raw Spanish Peanuts, raw sunflower seeds and raw Pepitas for the nuts/seeds. I also used almond extract. I used maple syrup as well, but today I’m going to try a batch with honey!
Kate
Thank you for sharing how you made this one, Michele! I’m happy to hear you loved it.
Michele
In this most recent batch, I used sunflower seed oil and avocado oil and I used up an older bottle of honey that had partially crystallized. (I warmed the honey up first until it turned back to liquid.) It came out awesome!!!
K
Can’t stop eating it!!! So easy to make and so many variations to try. Thank you!!!
Kate
Hooray! Thank you for sharing, K.
Donna
Making this for the second time! Delicious, my new favourite topping for my morning fruit and yogurt! Thank you!
Kate
You’re welcome, Donna.
Puja
Thank you for sharing this recipe. This is a staple in our house now… everyone loves it. The recipe is easy and come out so tasty… you will buy never store granola again. And the aroma when it is in the oven is just so awesome.
Just a question… if I double the quantity of oats, do I double all quantities? And how much time in the oven do you recommend?
Puja D Sharma
Thank you for sharing this recipe. This is a staple in our house now… everyone loves it. The recipe is easy and come out so tasty… you will buy never store granola again. And the aroma when it is in the oven is just so awesome.
Just a question… if I double the quantity of oats, do I double all quantities? And how much time in the oven do you recommend?
Kathy
I made the granola..OMG!!! The house smells so good and the granola is so delicious ♥️ I will never buy bagged granola again !
Kate
Wonderful to hear, Kathy! Thank you for your review.
Sheyna
Love it! Thank you! :)
If I make half the quantity, does the time in the oven reduce a little bit too?
Sheyna
Kate
Hi! I haven’t tried it. Sorry I don’t have specific direction for you. It does keep well for a few weeks on the counter, or you can try to freeze it.
Maiteeny
I regularly make half the quantity and still bake for about 25 minutes, with a pan rotation halfway through.
Beth
This is absolutely delicious, but I prefer a granola more chunky and less crumbly. This came out very crumbly for me, with the only chunks being where my chocolate chips melted and then hardened again! Any tips?
Diane
Help! My granola did not clump up or crisp at all.I used “coconut manna” which is described as coconut butter, instead of coconut oil. Do you think this is the problem?
Kate
Hi! That is likely the issue as you want an oil for this.
Armstronger
I love cookie and Kate!
But I must have done something wrong with this recipe. I followed it to a “T”, but my granola did not clump. When you say use a “half pan”, do you mean a half pan that fits in half the oven-that is what I used…the granola seemed to spread quite evenly for that baking sheet. Should I have used something smaller? The flavours were great, but I agree with a previous poster that the recipe calls for too much salt: I halved the recipe and it was still too much-didn’t make the flavours sing at all. Overall, a great recipe if I can just get it right! Love your recipes!
Kate
Hi! I’m sorry it didn’t clump and didn’t love it as is. You can see the pan I mean specifically in my shop page. Did you let it cool completely?
Damon Tyree
Love this recipy. Easy and has lots of different variances you can use. Nothing better than the smell of granola cooking in the morning as I watch the snow fly out my window up here in South Dakota!! Thank you
Jennifer Hinnell
I love this – thank you so much. It’s now a staple at my house. Do you have nutritional info for it?
Kate
Hi! The nutritional information is below the recipe notes.
Rebecca
This is a phenomenal base recipe! I can’t wait to “play” with it and try adding different things. Although, it is really delicious without adding anything extra. Thanks for sharing! Love your recipes!
Valentina
Love this recipe even if doesn’t stick too much… You don’t have a big lamps of granola, any idea why???
Still amazing though!
Kate
Hi! Are you letting it cool completely? How long to you leave it in for?
Valentina
Hi!!! I let cooling down all night and cover it with a cotton cloth once warm, but you can see there are not clumps when I take it out from the oven. I cook it for 20/25 minutes and half way through I stir it and level it again. I’m using Quaker oats (British oats!)
Thanks so much for sharing this!
Ribhu Nirek
I loved this recipe. Easy to make and a great snack option. As I prefer low-calories stuff, this recipe was in my budget. I swapped maple syrup for a lighter version and it still tasted delicious.
Thank you!
Siobhan
Lovely recipe! Glad to find granola without that coating of flour.
Alexandria
I stumbled across this recipe and I am so happy that I found it! This granola is absolutely delicious and super easy to make. I will never buy granola from the store again! Thank you!
Kate
I’m happy you found this recipe too! Thank you for taking the time to share, Alexandria.
Jaclyn P
Have you made granola with other grains (like quinoa or millet) ?
Kate
I like oats best!
Jaena
Sometimes I’m a bit wary when a recipe claims to be “the best”; but this recipe title lives up to its name. This is my new go-to recipe, and I’m grateful to be done searching for the perfect granola recipe. Thanks, Kate!
Kate
Hooray! I’m glad you agree, Jaena! Thank you for your review.
Malka
Used regular Quaker Oats.
Added chia seeds,cranberries,pecan,and walnuts.
Cook for 18 to 20 min.
Excellent
Jane Li
This recipe is sooo good! I’ve made it at least 5 times now. For my personalized recipe, I like to use a bit more dried fruit than called for because I love the chewy texture dried fruit takes on when it’s baked. I also add slightly more nuts, too. I have tried with maple syrup and honey, usually doing a mix of the two, and find that more honey makes the granola clump together better. The nuts I use are from Costco’s baker’s box, which contains bitesize pieces of pecans, walnuts, and almonds. You HAVE to make this recipe. Homemade granola is so much better than store bought. I like to eat mine with milk, almond butter, and blueberries.
Joan
Mine didn’t clump up at all and it is very plain and not very sweet. What makes it clump up the maple syrup/ honey? I may have added more coconut oil than the recipe called for. I make granola regularly but blend peanut butter with the maple syrup and I don’t use any oil at all. Sorry but I really didn’t care for this recipe and I will go back to my nut butter version.
Kate
Hi, I’m sorry to hear that. Changing the recipe by adding more oil will impact your outcome.
Matt
I am food and cooking illiterate and so was very proud with how well this turned out for me. Fast, simple, and way better than any granola I have bought. Yum!
Kate
That’s great, Matt! Thank you for sharing.
Marna
Beautiful recipe! This will be my go-to from now on. The key is to not over cook and let cool all the way.
Sarah
This has become my go-to Granola recipe, so good! I don’t like overly sweet flavours so I was worried that a 1/2 cup of honey would be too sweet but it’s just the right amount. It’s maybe a touch on the salty side but I enjoy it that way so it works for me. The first time I made it I accidentally put the dried cranberries in with all the other ingredients prior to baking rather than mixing in at the end, but it came out just fine so I’ve continued to do it that way. I add cashews, almonds, sunflower seeds, pumpkin seeds, and flax seeds (or some combination of those). Great recipe, thanks for sharing it!
Kate
I’m happy you love it, Sarah! Thank you for your review.
Harlan
This is far and away the best granola recipe EVER. I make batch after batch and anyone who tastes it proclaims it the best! Thanks you :)
Lee
Maybe it was because I used gluten free oats but this recipe didnt clump *at all* and there is just no flavor there. Sorry but high ratings or not, this one is going in the trash.
Kate
Hi Lee, I’m sorry this didn’t turn out for you. Gluten free oats wouldn’t change it as that is a contamination concern vs change in the ingredient. Did you let it rest completely until it cooled?
Lee
Hi Kate.
Yes, i actually let it sit overnight because I left the kitchen and forgot about it. It’s almost gone now. DH commandeered the container and munches on it every night. He said he thought it looked like kitty litter. Haha! I will try recipe again but not with GF oats.
Sue Curran
This is my second time making this recipe. I love it with blueberries on my yogurt for breakfast.
Joy
So good! I did olive oil, honey, 1 cup chopped pecans, 1/2 cup walnut chunks. Only thing I would do differently is to stir twice. Could just be my oven…
Jane H
In the oven right now. Smells amazing. Loved the freezer tip… Granola isn’t an everyday breakfast for me and I hate waste. Can’t wait to try some.