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
Michelle R
Really yummy! Made it with my almost 3 year old! He loved it too! Thanks for sharing great recipes!
Dorienne Catania
I love this recipe. I have been doing it for the past 2 months and would not change it for anything.
Kate
Thank you for your review, Dorienne!
Audrey
Where do you store it…in a cupboard or fridge?
Kate
Hi Audrey, in an airtight container outside of the refrigerator works.
Jill
I put raisins in at the beginning by mistake. I actually like it better this way. They taste like they do in an oatmeal cookie! Great recipe. I make it every week. Love it with yogurt.
Yellow River Honey Bee
Yes I agree, and if you put them in after it has cooled they won’t be part of the granola, but will be free floating, and I don’t really like that idea.
Dorienne Catania
I store it in the fridge and it lasts. Well in reality it dies not last long as we love it so much that in a week and a half it’s gone
Basit
Best granola recipe yet!
Kate
Thank you, Basit!
Shalini Subramanian
This is an absolute winner recipe. Easy, no fuss and delicious.
Lisa
This was soooooo good! I made it super basic with GF oats, chopped macadamia nuts, coconut oil, Celtic salt, and maple syrup. No vanilla, no dried fruit. Amazing! And so easy to make!
Kate
That sounds great, Lisa!
Lisa
What is the calories per servicing?
Kate
Hi Lisa, the nutritional information is below the notes section of the recipe.
Sandi Campbell
I made your homemade granola. WOW. It was like oatmeal cookies to me, I am using this granola ask oats when I make oatmeal cookies. It was so good I had to freeze some so my family (ME)would not eat it all within days.
I’m so proud of myself as I don’t even boil water. I can’t wait to try more healthy recipes
Bless you and yours
Kate
Jesus loves you
Rita
I’ve made this recipe 4 times now for myself and others. It’s amazing and everyone loves it. I add Walnuts, Craisens, Coconut and mini chocolate chips.
I just made it today and I think my Coconut oil was bad. I just bought a store brand today and the batch tasted rancid. Never happened before. I had to throw out the entire batch after it baked. It had an awful smell too. Had a horrible taste. I’ll have to remember which brand I used the other times and go back to the store and buy it. Is there any brand that you would recommend? I love this recipe and was so disappointed. Thanks, Rita
Kate
That’s great! I’m glad you love it. Sorry to hear about your coconut oil. I use organic when I can and haven’t run into that issue.
Rita
So u purchased the brand of coconut oil that I had used in the past and barely melted it in the microwave then stirred it the rest of the way. Granola came out delicious as usual. I went back and reread the other coconut oil I had used and it was extra virgin and had a medium heat on it. That could be why it didn’t work. Anyway, I will make note of the brand I used the 4 times I’ve made this and not buy the other one.
This is one of the best granola recipes ever.
Thanks so much!
Lisa minsky
Hi, i LOVE LOVE LOVE this granola recipe! It has become a regular staple in my pantry. When I run out I immediately make another batch because breakfast isn’t the same without it. Just one problem….I used the half sheet and I use the silicone baking mat which has worked well and the last time I made it I got great clumps. I made it again and this time i had none! . I mixed it halfway through and just left it mixed which was how I thought I’d get clumps but didn’t work. Was I supposed to mix it and then flatten out with spatula evenly on sheet? Couldn’t figure out how this would make it clump so I did it my way but obviously wasn’t the right way. Thank you for any help on the clumping technique. Can’t wait to try again. Lisa
Kate
I love it, Lisa! Thank you for your review.
Lisa minsky
Please tell me how to get clumpier granola??? Can’t get it to clump!
Thanks, Lisa
Kate
Hi Lisa, sorry I missed that part of your comment. I sent you an email this morning :)
Kelsey Southerland
Do you think apple sauce could work in place of oil?
Kate
HI Kelsey, applesauce isn’t a great alternative here. Sorry!
Trish
My husband could eat those EVERY DAY!!! It keep him full from 6-12 no need for a snack before lunch! BIG BIG KEEPER! Thanks for the recipe
Kate
You’re welcome, Trish!
Donna Ball
Made this for the first time today. Followed recipe. Edges burned a little. Maybe a didn’t stir it up enough half way. Has a nice crunch. Great with homemade yogurt.
Rajam
This has been my go to granola recipe since 2016. I have tried so many different recipes and played around with the ratios of oil and honey but I always end up coming to this one. Thank you so much for this.
Kate
I love it, Rajam! Thank you for your review.
Ainsley
Delicious, thanks for sharing! Can’t wait to try out the different variations!
Kate
You’re welcome, Anisley!
Amanda
I love making granola, but had never thought about freezing it. Any tips so that it’s not soggy when it defrosts? Pop it in the oven again?
Kate
Hi Amanda, Once it’s cooled completely 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.
Shelly
Hi Kate-thanks for your awesome recipe! I made it 3 months ago and our family loved it. I now have a larger container of whole grain quick oats. Can these be used instead of the rolled oats?
Thanks,
Shelly
Kate
Hi Shelly, You can, but you may need to decrease the time and it won’t likely clump together.
Shelly
Thanks Kate! We’ll see what happens.
Shelly
Linda K
So happy I came across this recipe. This was so easy and so delicious! I’ll never buy granola again. Thank you.
Kate
You’re welcome, Linda! Thank you for your review.
Jaci Norwood
Delicious. I used pumpkin pie spice plus a bit more cinnamon. Coconut shreds at the 1/2 way point.
Jane
This granola has ruined me for all others! I’m never buying store bought again. I’ve made several variations all using this base recipe but my favorite is using date syrup as the sweetener and adding shredded coconut. So good!
Kate
Hooray! I’m glad you loved it, Jane.
Pravani Kelderman
Hey there guys, thanks so much for this granola recipe and especially for the ideas for the add-ons. This feels like an excellent canvas for any kind of granola I would like to make (I LOVE THAT!). Personally, I would add more honey because my hubby and boys love that comfort cooking. However, I’ve made two types from this recipe, one includes chocolate chips and the other adds lemon rind. Both are AMAZING!
Ruth
Very easy, crunchy, and delicious. Although the granola still appears a little pale on top at the 24 minute mark, it’s ready to come out of the oven now. On a batch, I made the mistake of giving it an extra 3 minutes, quickly scorching the bottom.
Pearl
Love it, thank you
Kate
You’re welcome, Pearl!
Dina Pleyto
Thank you for this delicious recipe. Made it last night & it turned out just as I had expected it to be.
Kate
You’re welcome, Dina! I’m happy you enjoyed it.
Amy Sharp
Second time making this and it is our family’s fave! I add a half cup of chia seeds and a half cup of hemp hearts for added nutrition. SO good!
Thank you!
The Sharp Family
Avon Kleinman (#Doggone Vegan)
Great recipe thanks Katie! I roughly used your quantities, incl. 1/2 cup each of coconut oil and maple syrup, and baked three batches in my smallish Breville bench top oven/airfryer. Because I added chopped dried apricots and dates before baking, I turned the mix about four times during the 22 min baking period and kept an eye out for burnt bits. (I didn’t use raisins or sultanas). I tweaked your recipe only slightly, adding ground cloves and coarse Celtics sea salt. The result — perfect!!! Thanks for a great recipe. (I also tagged you on IG).
Rachael
Loved how this granola turned out! Do you have a recipe for a pumpkin spice granola?
Kate
Hi Rachel! I don’t, but you could try to replace the cinnamon for my Pumpkin Spice Blend. Let me know what you think!
Melody Ann Anderson
Decided to make this because the store bought granola is so crazy expensive! Made a double batch and now my husband won’t eat anything else! Could you use vegetable oil if you had no olive or coconut oil?
Kate
Hi Melody! I”m glad you both love it. I prefer with the other two oils, but it may work. Let me know!
BethHRiley
Just made this and added dried cherries. It is so good, and so easy to make! I highly recommend!
Anita O'Loughlin
How do I print your this recipe? I don’t see a print button anywhere anymore
Kate
Hi Anita! It wasn’t working, but it’s back now. :)
Charmaine
Making this again today for my second time. Easy and absolutely delicious!!
Madeleine Runyan
It’s really good.
Ray
Really great recipe!! Love that you can make it clustery. Perfect for my breakfast yogurt :)
Beverly G
Kate, girrrrlll! This granola was so good. I used half maple syrup and half honey, with lower sugar Craisins. Other than that, I followed it as is. I will be making this for the 3rd time in less than 2 months. Thanks so much for this and all of your amazing recipes!
Kate
Thank you for sharing, Beverly! I’m glad you loved it.
Martha
A Keeper!!!! Sooooo yummy! Make it over and over. I use diced dried apricots and raisins for fruit. Also, I always seem to have sliced almonds for the nuts, so I use those (and add a touch of almond extract). But also use pepitas (A great idea!).
To keep the granola crisp, I add a few tablespoons of dehydrated egg white (or the real thing if I have some extra- just adjust for added moisture)
Kate
I’m glad you loved it, Martha! Thank you for your review.
Deborah
Excellent granola recipe! I used honey and extra light olive oil along with sliced almonds, pepitas and dried apricots.
Highly addictive, thanks for the recipe :)
Carla J
I love this recipe. No more store bought granola. I’m not finding calorie count though. Do you have a peanut butter granola recipe. I make my granola with xvoo
Julia
Absolutely delicious, I will never buy granola again. This is such a quick snd easy recipe. I will be trying all the different flavour combinations. Thank you.
Kate
You’re welcome, Julia! I’m glad you love it.
Moira
I love this granola – unfortunately so does my husband who NEVER eats granola but decided to try this because I’d made it! He ate most of the last batch!
Any chance you could put the amount in grams too as I live in England and have to convert the cups each time?
Gladys Castenell
Really easy recipe and it turned out really well. I will make this again. I used a combination of mixed nuts, used honey instead of the maple syrup, olive oil instead of coconut oil and added some dried raisins and dried cranberries. Yummy!!!
N
Super-good! I used half the sweetener, and mango for the dried fruit.
Lyn Shinn
More and more I’m coming across your recipes in my searches. I have been pleased with every one of your recipes. They are healthy, flavourful and interesting.
Thank you! You are now my go for recipes that I trust.
Lyn
Kate
You’re welcome, Lyn! I’m glad you are enjoying my recipes.
Michelle
I make granola cereal all the time but unlike me this recipe gets the amounts of dry vs wet just right.
Kate
Thank you for sharing, Michelle!
Malissa
I make a batch of this every week and my husband loves it! We love eating it with vanilla Greek yogurt and berries. I don’t use fruit because I love it crunchy! I also shared it with my mom and she loves the saltiness!
Charlotte
Just made this with dates (only because we didn’t have honey/maple syrup) – and it was delicious. I blended dates with a little water and used as per recipe. Thanks for a great recipe!
Kate
I’m glad you enjoyed your variation, Charlotte! Thank you for your review.
anya
easy and delicious. i used what i had in the cupboard – pecans, sunflowers seeds, dates and fruit syrup instead of maple and it came out great! I was skeptical on the amount of salt, but it was perfect. can’t wait to try different variations of it. thank you!!
Kate
You’re welcome, Anya!
Maggie
You’ll never want to go back to store-bought granola again.
I found this recipe because I had a hard time finding store-bought granola without palm oil and I thank god and google every day for that. I have made this recipe countless times since and it always turns out incredible. Today I made it with pecans, olive oil, honey and pumpkin seeds. I forgot to half the salt as I was doing only half a batch and it still tastes lovely. The reason I decided to finally write a review today is that I made a desert out of this granola and it truly filled every particle of my being with joy. Toast an apple until it’s soft and browned, top with some mascarpone while the apples are still hot and sprinkle with granola. The sweet and soft apple balances the crunchy, delicately savory granola and the creamy mascarpone carries you into bliss.
Can’t recommend enough.
Raena
Hello! I’ve made countless granola recipes and this is THE ONE!!! I’ve made it over 10 times in a month, haha! Perfect chew, crunch, sweetness, and texture. I’ve tried it with whole almonds, chopped almonds, with and without cinnamon. As long as the wet and dry ingredients stay the same ratios the possibilities are endless! Thank you a million times!
Kate
Hooray! I love to hear that. Thank you for your review, Raena.
Michele
I made this last night and it is very good. My problem is I can’t eat anything this sweet in the morning. I usually eat just nuts with my homemade sugarless almond milk and berries. Is there anyway to make it less sweet (I already halved the maple syrup) and still have it clump together as you explained? Otherwise I will just snack on it!
I love your version with the pecans! Thank you!
Kate
Unfortunately, you won’t get the same clumpy result if you decrease it. I’m glad you enjoyed ti!
Esther W
This is a lovely recipe. I have used dried apricots and honey as I did not have anything else at home. The result is spectacular! Thank you : )
suzan
I have made your granola recipe several times and yes, it’s THE BEST! I don’t add the cranberries because I don’t like the sweetness. I add extra pepitas (yum!). I love that it’s easy to adjust to my preferences. I eat it with my yogurt usually but my husband and I will snack on it all day long if I leave it out in plain sight. I always hide half in the freezer ;)
Kate
I’m delighted you agree, Suzan! Thank you for sharing.
Anne Maree
A great recipe. I make this continuousLy with GF oats and never let it run out!
Mary M
Just took my baking sheet of granola out of the oven, can’t wait to try it!
Is it best to add the dried fruit after completely cooled?
Looking forward to trying more of your recipes!
Thanks.
Kate
Yes, add once it is cooled. I hope you loved it!
Mary
Thanks very much!
Kate
You’re welcome, Mary! Thank you for your review.
Elizabeth Noel
Yesterday afternoon’s warm granola sampling coaxed me to make batches for friends this week. What fun to open a new culinary door in my white-haired, wrinkly years! Thank you.
Kate
You’re welcome, Elizabeth!
Adel
Followed instructions burnt the cranberries and pecans.
Kate
Hi Adel, Thank you for your comment. Per the instructions, the dried fruit isn’t to be added until after it’s baked. How long did you bake it for and did you toss it halfway?
Susan Esquibel
I’m making my 4th or 5th batch today and absolutely love it. I usually use cashew pieces, walnuts, pumpkin seeds and dried cranberries. So appreciate your comments for making it clumpy. The best!
Colleen Krug
This granola recipe is so tasty & delicious!! It was very easy to make. **Make sure you add dried fruit AFTER baking the granola. If not, you’ll have hard pieces of dried fruit rocks. I hand removed them and replaced.** I can’t wait to experiment with different types of nuts & dried fruit.
Mo
Fall is my fav out of the seasons so I ADORE this recipe with Pumpkin Pie Spice from TJ…O-M-G. Heaven and the uses during this season is endless. Thank you for a great starter base
Kate
You’re welcome, Mo! Thank you for your review.
Malinda
Well, I am I. The process of making this recipe when I realized I should have waited to add the fruit. This will be interesting!! It does look good though. Lom
Kate
Oh no! Yes, add the dried fruit at the end (step 5).
Charles Kok
Hi,Your article so fantastic. I enjoy your article. Many many thanks for sharing.
Sally Bentick-Hill
I’ve been making this for a couple of years now with a few tweaks, half and half maple syrup and honey, mixed seeds, dried berry & cherry mix, coconut and almond flakes. My 30 something son says it’s “absolutely delicious” and won’t eat shop bought now!!!
Adam Mitchell
Just made my 10th batch of this recipe because it is always fantastic! I have tried lots of variations, but always coconut oil as the fat. Maple syrup is my favorite sweetener, and honey is my least favorite. I made one batch with agave syrup and it had a very nice flavor and texture. I’ve also played with many combos of nuts/dried fruits and my favorites have been 1) dried mango with shaved coconut and pumpkin seeds, 2) walnuts and dried figs (eaten with fresh bananas), and candied ginger with cardamom (just be careful to not overdo this spice–it’s very strong!), pecans, and shaved coconut. My only advice is to use a 16×22 inch baking sheet (you can get one for $20 or so, and they come in so handy for roasting veggies without overcrowding the pan) and 1.5*the recipe, roast for 12 min, turn and roast for 15 more. Also, try one bowl with yogurt and fresh fruit right after the batch comes out of the oven–it is delicious still warm and a bit chewy before it hardens! Thanks for the recipe Kate!
Kate
I’m excited you can’t get enjoy and are trying variations! Thank you for sharing, Adam.
Jennifer
Really good recipe, but your oven temp may vary. Twenty minutes was too long for mine; the raw pecans burned. It still tastes good – just a bit more toasty than I would like. I’ll try 15 minutes next time or lower the temp to 300.
Kate
Hi Jennifer, ovens can vary. I would suggest the same temperature, but try cutting your time down and make sure it’s in the middle of your oven.
Lise
I’ve just made this recipe and it was a success. I’ve even added more nuts and cranberries than the recipe asked for. It’s a keeper. Thank you for sharing your recipe with me.
Lise
Jenny
This is absolutely delicious! It’s definitely going to be my go to granola recipe.
Patricia Morris
Really helpful advice, I can’t wait to experiment further. The basic recipe is delicious and so filling for a good start to the day! Thank you for sharing so that we can all enjoy great food.
Clara
Making this for the nth time today. My kid eats this daily with plain yogurt and fruit. It makes me really happy to have something healthy for her to prepare for herself. She has struggled with eating since infancy and when I find something like this it’s so great. I just keep the granola jar filled and the yogurt in the fridge and that’s breakfast!
Lately I’ve been adding some sesame seeds, about 1/4 cup. It’s a nice addition.
Kate
That sounds delicious, Clara! Thank you for your review.
Renae
The best granola recipe I’ve tried!!!
Kate
I’m glad you loved it, Renae! Thank you for your review.
Inger
I used coconut oil and honey when trying this recipe, and because I was light on pecans, I only used 1 cup of pecans but added extra shaved coconut toward the end of the baking cycle, per your recommendation. For fruit, I diced up some dried apricots. This is possibly the first time I’ve made 16 servings of anything and haven’t gotten sick of eating it every day! It’s delicious with milk/soy milk for breakfast, but also good on Greek yogurt by itself or with some cardamom pear sauce I had lying around, as a dessert! Making my second batch now. Still light on pecans but I’m gonna try padding them with sunflower seeds, added when I add the shaved coconut since they’re small and will bake rather quickly. Thanks for sharing this amazing recipe!
Kate
You’re welcome, Inger! I’m glad you loved it.
Robyn Tonne
Love this recipe! So easy and so good. I add dried fruit and coconut as well as Turmeric. It varies every time I make this. So good and so easy!
Angela
Well if this isn’t the best granola! My son has a very expensive granola habit so I decided I could make one just as good and for much less. Simple google search brought your recipe up first and with 5 star rating. I had all the ingredients, whipped it up and voila! My son loves it!! So do I! I will make a triple batch next time, divide it, and flavor each one a little differently and then freeze. Thank you so much!
Jeannette
This is my first attempt at homemade granola and it turned out delicious! I’m done with store bought!! Thank you for sharing your recipe and instructions.
Kate
Hooray! I’m delighted to hear that, Jeannette.
Sara
I made this again yesterday for the 5th or 6th time. This time I used honey, coconut flakes, dried cherries and cashews. After taking it out of the oven, I let it cool in the pan. I hame back an hour later to store it but it was almost gone! This recipe is a winner. Definitely add any coconut, seeds, nuts half way through baking. They still get toasty without burning. Adding the dry fruit after baking keeps it nice and soft. Thank you for another wonderful recipe!
Kate
I love that you have made it so many time, Sara! Thank you for sharing.
Sarah
I’ve made this recipe so many times. It is easy to customize! I use 3 1/2 cups gluten free, old fashioned oats and 1/2 cup steel cut oats for extra crunch. I also substitute avocado oil for the coconut oil as we are watching our cholesterol. And, a full teaspoon of cinnamon isn’t too much! A cup of slivered almonds and 1/2 cup of pecans is perfect for us. Thanks for the great recipe!
David Gancarz
Very nice recipe. I had some malt syrup laying around from a failed attempt at making bagels and used that for the syrup. My oven runs a little hot, so 350 was too much. Next time I will set it to 325.
Alicia
First time using this recipe, came out very good.
Jen T.
Thank you so much for this simple & delicious recipe! I now have the confidence to make my own granola, and I make regularly. It tastes so much than the store bought kind!
Kate
That’s great, Jen! Thank you for your review.
Betty L Whiting
I make double of this recipe every two weeks. It makes two gallon bags full. We freeze one of the bags to use the next week. My husband and I love this. I like to put the granola on top of my hot oatmeal and then add milk.
Kate
I love that! Thank you for sharing, Betty.
Kendall
This really is the very best granola. I make a batch every week and it’s become famous along my friends. I use pecans, pepitas, cashews and stir in coconut flakes halfway through. The clumping method of pressing-down and letting it sit is an important step and works!! Thanks you for this delightful recipe, Kate!
Amy
Not a huge fan sadly.
Kate
I’m sorry you didn’t love it, Amy.
Lori
Granola turned out good but needed more syrup when it didn’t clump. Also for my oven 350 was too hot. You have to monitor it closely or it will burn. Otherwise real yummy.
LADNEA FROST
Hi Kate.
I cannot eat things too sweet and was wondering if you think this is very sweet or not bad? I feel like I will pass out if I eat too sweet and can only handle 1 bite of frosting for instance.
This sounds great and exactly what I was looking for!
Blessings ~
Kate
Hi Landea, I think it’s a good balance. It’s not nearly as sweet as frosting. I hope you try it and enjoy it!
Beth B.
Delicious! I made the gingerbread recipe and it was a big hit. The whole family loved it and it was gone in a flash. I plan to try the other variations too.
Kate
I’m glad you love it, Beth! Thank you for your review.
A
So good amazing i love it
Christina
This is delicious! Today I made granola for the first time ever and thanks to this recipe as the base, it turned out great! I put in amaranth, chia seeds, pecans, dried cranberries and I grated fresh coconut (one of the perks of living in the Yucatan). I chose the options of honey and coconut oil. I would highly recommend this recipe!
Kim
Great recipe! The only thing that I’ll change a next time, is the amount of sweetner. It’s way too sweet for me hihi, but my boyfriend thinks it’s just right.
Thanks for sharing!
Melton Reese
I’m loving it. Its very tasty and light. Thank you for sharing this recipe.
Jennifer Brown
This truly is the very best granola! Super easy to make and never lasts long in our household.
Arli B
I suggest looking at this after 10 minutes, with or without stirring. I baked it for 20 minutes and it’s burnt—even the center part. I’ll still eat it though!
Kate
Hi Arli, I’m sorry to hear that! Did you stir it half way? Was it on the middle rack?
Patty
I made your basic granola recipe and LOVE it! I added some different chopped nuts and mct oil along with some almond oil your recipe was a great guideline since I had no idea where to start! I needed something to take the place of a granola that’s was costing me $7.00 for 8 ounces that I felt was too pricey so thank you!
Tom
Hi, do i need partchment paper or will butter do the trick?
Kate
Hi Tom, I recommend parchment for this recipe so it doesn’t stick and you can maintain the clumps.
Pam
This recipe is delicious and soooo easy. Thank you for sharing.
Kate
You’re welcome, Pam!
Suzanne
So delicious! Was looking for a healthier granola and this is a great recipe!! Thank you!!
Debra Alcala
Making granola again today. My house smells so good.
Made this double batch with pecans, shivered almonds and shredded coconut. Spiced with cinnamon, ginger, salt and vanilla. Binder is honey and Coconut oil.
Samantha McK
I love this recipe! I mix it up with whatever nuts and seeds I have to hand – walnuts, unsalted peanuts, pecans, almonds, pumpkin seeds, sunflower seeds … They’ve all gone in at one time or another! Gorgeous with milk, yoghurt or as a topping for overnight oats (and your recipe for that is also the best one I’ve found!) Thanks!
Kate
You’re welcome, Samantha!
Miriam
I add to scoops of natural peanut butter after melting the coconut oil and honey together!
JoAnne
Hi, Kate. I LOVE this granola! I’ve made it countless times, but could never get it to clump no matter what I did. Recently I ran out of coconut oil so I subbed in California Olive Ranch Keto Blend (walnut oil and evoo) the last two times I’ve made the granola. I’ve gotten plenty of fabulous clumps! Not sure why the oil made the difference, but it was the only change. I stir in shredded coconut halfway through baking. Thanks for posting the recipe!
Kate
Wonderful, JoAnne! Thank you for sharing.
Steffie
made the recipe last night (did not add dried fruits) and this morning had it over DF yogurt and added some fruits to it and it was heavenly! not too sweet, crunchy and the nuts add that extra flavor.
thank you for sharing this recipe, I am sure I will never buy granola ever again!
Allison H
Thank you for this delicious recipe! My kids and I love this granola in the summer in fancy breakfast berry “parfaits”.
We recently dehydrated strawberries and would like to to add them to a chocolate granola. Any tips on how to adjust this recipe for chocolatey goodness?
Kate
Hi! I would added that all at the end when it’s cooled. I’m not sure about melting chocolate or adding that into the baking.
Eric T.
I agree with you–I think this really is the best homemade granola recipe. A GREAT base recipe, too, easily adaptable to all kinds of variations. I also tried subbing in avocado oil for the olive or coconut (don’t usually have it), and it worked really well, too, FWIW.
I had gotten very bored with my overnight oats routine or just yogurt in the morning, and this has been a great change of pace! Another great recipe–thanks for this!
Andi
Love love love it! This beats any pre-made granola bought at the store. I use half the honey and it still tastes just as good. Thank you!
Helen
Easy recipe so interchangeable to flavour it up or down . Thank you for sharing .
rachel cross
Made this the other day and LOVED it! making another batch today. Might need to rein in my consumption a bit in future as I’m not sure it is THAT healthy in the quantity we are consuming!!