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
Dana
I have to leave a comment/review for this recipe because I have made it so. many. times. It’s completely addicting, and I can’t believe how easy it is to make, compared to other granola recipes I’ve tried in the past. One note–when you make this for the first time you might think it’s not done enough at 21-23 minutes, but it is! Just take it out and let it set for awhile. It’ll harden right up and if you don’t stir it it’ll definitely be nice and clumpy. I just stuffed my face with the last of last week’s batch, and the next batch is in the oven as I type! Thank you! :)
Vicki Cohen
I made this granola last week. It is soooo delicious, it’s dangerous! before it was even completely cooled down, my husband and I started snacking on it. this definitely belongs in your cookbook. thank you.
Jasmine
I’ve made this recipe twice in two weeks! It’s delicious!! I think you’re absolutely right about the coconut oil giving it the perfect texture.
Elaine Wade
This is my absolute favorite granola recipe! I’ve made it so many times I can’t remember. Thank you for publishing this recipe.
Elaine Wade
Love it!
Catherine Townley
Hi Katie, I’ve made this twice now and it’s really delicious. I realized I had no vanilla essence left the second time, so used almond essence as Plan B. Your recipes are so beautifully presented and thought through. I’m vegetarian but my family who are not all love your meals. Thank you yet again, Catherine
Breanne
I’ve had trouble making granola before, but made this last night and it turned out beautifully. Thanks Kate!
Sharon
Hi Kate,
My sister (who is very particular about her diet) first shared some of this granola with me, and now I make it often, too. It is so yummy! Q: When adding pepitas, do you recommend salted or unsalted?
Sharon
Maia
I’m so excited to make this granola tonight. I love crunchy and clumpy granola. There has got to be a better adjective for describing this granola.
Kate
Ha, thanks Maia! I hope you loved it.
Elizabeth
hello, I am going into the kitchen to make this granola RIGHT NOW! thank you for this recipe. btw, my friend has a recipe she uses that calls for a pinch of cayenne pepper, and i think i will add that, too. give cookie a pat for me.
Kate
Oh, I love that idea! Hope the granola turned out great for you, Elizabeth. Cookie sends her best. She’s snoozing on the couch next to me now.
Elizabeth
I made the granola with the oats, almonds, sunnies and sesame seeds, almond oil, maple syrup, vanilla, large-flaked coconut, cinnamon, and half a teaspoon of sweet Hungarian paprika. It was crunchy and fresh with just a hint of spice. We loved it! Making it again right now!
Kate
Your version sounds marvelous! Thanks, Elizabeth!
Ritika
Thanks for this recipe Kate…mine is in the oven as we speak. Wanted to know if I were to make bars from them for my kids with chocolate chips/cranberries inside what’s a good time to put them in? Also do I need to do something different to make them into bars…more fat or sweetener?
Lynne Daly
Do you ever use an egg white to get it to clump? If so, what are the directions to do so please.
LLD
Julie
Fantastic recipe! Thanks for sharing. I made mine with a coconut sugar simple syrup. So good. Thanks again!
Kate
Awesome, thanks Julie!
Melissa
Wow! I’ve tried many granola recipes and this one has yielded the best results for me. Finally got those big clusters I’ve been wanting! I added in some homemade pumpkin spice mix, tis the season after all, just delicious. Thanks for another steller recipe!
Kate
Melissa, thank you for letting me know! So glad you’re enjoying the recipe. Pumpkin spice mix sounds like a great addition.
Marian
Can’t find nutrients or calorie count anywhere. Looked on my fitness pal. Love the recipe turned out wonderful
Kate
Thank you, Marian! I don’t have nutrition facts for my recipes yet, but I’m going to add them soon. It will be quite a project.
Cindy
Wonderful!
Kate
Thanks, Cindy!
Lani
The BEST granola ever…second batch this week. Thank you for perfect proportions of ingredients. Yum!
Kate
Hooray! Thanks, Lani!
ST
Granola From the Oven
Whenever you’re grumpy and acting a fool,
And being all slow and sleepy with drool,
And running on empty; no thread in your spool,
Exhausted and messy and lacking in cool…
I’ll make you granola.
This is delicious with dried cherries, almonds and almond milk.
Kate
I love this. Thank you, ST!
Mar R
Hi! Is there a simple way that this could be turned into granola bars?
Thank you!
Kate
Hey Mar, no, I don’t think so. Here is my go-to granola bar recipe, though!
Mar R
Thank you! I’ll have to try it!
Hazel Siff
This granola is fabulous! I LOVE granola but the brand I get is $9 a bag (half the amount that this recipe makes) and this is way more sustainable for my bank account. It is also DELICIOUS! I have tried different variations, I made a pecan chocolate chip one and my favorite is mainly almonds, coconut, a little extra cinnamon, and candied ginger. This recipe is so quick and easy and delicious! Thank you, I’m never going back
Kate
Thank you, Hazel! So glad you’re loving this homemade version. Both of your flavor variations sound delicious!
Jennifer
Would you consider this low fat granola? I have all of the ingredients to make this (using pepitas, flax seeds and dried blueberries) and can’t wait to try it… just curious about the fat content.
Kate
Hey Jennifer, I’m not sure I would. This ratio produces the best granola, though, so less oil would yield less awesome granola. If you really want low/minimal fat granola, you might enjoy this muesli.
Bina
Hi Kate,
I tried your recipe today and it came out very delicious. I modified a little and added saffron and cardamom to it. Can you please tell us the calories and nutrition facts for this recipe? Thank you!
Diane
OMG! I’m so glad I found this recipe. I totally love granola and finally decided to make my own. Boy oh boy am I glad I did. This is the best granola! It’s a basic recipe and will definitely will be my go to. I added walnuts and pumpkin seeds in addition to pecans and sunflower seeds. I tried pumpkin and will be experimenting with different flavors in the near future, especially peanut butter. Yum yum. In addition, I’m experimenting with different coconut oil and maple syrup brands.
Thanks so much for sharing!
Jerry
Made this 3 times and doubled the recipe. Love it .
ekky
Oh my gosh just made this and it was insanely satisfying!
I love home much flexibility you gave in the recipe – I got creative and put chocolate nibs, coconut flakes, flax seeds, chia, hazelnuts, almonds, dates and cranberries and it turned out incredibly delicious!
Thanks so much Katie! xx
Lisa
I made this granola using maple syrup (to keep it vegan) and a combination of pecans, walnuts, almonds, cashews, peanuts, sunflower seeds, pepitas, chia seeds, ground flax seed, and coconut. It was amazing! I served it over a fruit puree (acai, strawberries, raspberries, cherries, blueberries, pomegranate, banana) with sliced bananas and kiwi on top. Amazing! I made a second batch today, because the first batch is already gone. P.S. Baking this granola makes your whole house smell good!
Shanna
Hi Kate,
I don’t know if you’ll see this comment but I had to tell you how amazing this granola is. I had a whole bag of rolled oats and I didn’t know what to do with it. I decided to attempt to make my own granola to have a snack that would last a while and that I could take to work. The only granola I ever had before was store bought and I never actually liked it. I always thought granola was plain and just not my thing. However, with an entire bag of rolled oats at home, I decided to give it a try. Plus I really enjoy making my own things instead of buying. I saw your recipe and really liked how you broke everything down and gave lots of tips and options. I made the granola using oats, pumpkin seeds, sunflower seeds, salt, cinnamon, maple syrup, and olive oil. After it baked I topped it with chopped dried apricots and dried cranberries. I can not stop eating it. This is the best granola I have ever had and so incredibly easy to make. I honestly never knew granola could be this good. It is the most PERFECT balance of sweet and savory. I love it!! and I’ve been raving about it to my boyfriend for 3 days so I decided to comment. :) Thank you so much!!! I will never ever buy store bought granola again.
arye
You are amazing, I have not been able to make granola to my liking but this is it. The flavor is outstanding. I added sesame and flax seeds to the pumpkin seeds. Can’t wait to try your kale pizza.
Frederieke
Wow! Finally made my first homemade granola! And the whole house smells amazing!!!
Did alter it a bit though, used pumpkin spice instead of cinnamon only and added a little orange zest.
But it’s truly easy and amazing. We’ll be making this more for sure. Thank you Kate
Sarah
I love your recipes and can’t wait to try this one!
Just a suggestion on the clumping, in the past when I’ve made granola, instead of just spreading it in the pan, I pick it up with my hands and squeeze it and drop it in clumps. It works wonderfully!
Dabney
This was perfect. Will be making bi-weekly for our daily breakfast. So delicious and much healthier than cereal :) Thanks!
Tayla
Hi Kate,
Your recipes look amazing! Would buckwheat groats work in your recipes instead of oats? As its seemingly impossible to find gluten-free oats where I live :(
Carolyn Wispe Burns
Hello Kate!
I am writing this as my version of your recipe cools. The nibble was delish! I used more nuts and seeds, a variety of fruit, but less honey and oil (1/3C of each) and since I’m an oil and vinegar freak I used about 2T blood orange olive oil. I love cooking and use recipes a guideline. Your’s was a terrific find! I’ll check back for more ideas. Thanks
Arpita
Hi! :) the first thing that got me smiling were the words – dog lover – on your blog; and the second is this super duper delicious granola recipe. I tried it out this evening and I can’t tell you how thrilled I am with the results :) I altered the recipe slightly based on the ingredients I had at home, but essentially the basics stay the same. It’s perfect crunchy and delicious! Thank you :)
Karen
Wow! thank you for this simple and delicious recipe. I made a batch with coconut oil, real maple syrup, oats, pumpkin seeds, sunflower seeds and slivered almonds. I did not add dried fruit because of the high sugar content , but I did add unsweetened coconut flakes. I love to eat granola on Greek yogurt with fresh fruit for breakfast. I will make this often. Also, my husband said this is the best granola he’s ever eaten! And we’re old (46) ;-)
Judy Nobriga
I made this with a friend last night. She made her recipe and I made this one. Delicious! We added coconut, cranberries and apricots to both. Yours is the winner!
Lindsey
There’s a delicious cafe in San Francisco called The Mill and they make some of the best granola I’ve ever had (for a price, of course). Until today! This recipe is totally perfect and easy.
michelle n.
hi thanks for the recipe! i was wondering if you make 6 servings instead of 12 do I have to cut down the baking time?
Ken
Since this recipe produced scrumptious granola for me, you can be sure it’s fool-proof, lol. Thanks for it!
Jane H
Okay, I just made this granola, and I can’t wait for cooling or clumping or anything else. The house smells like pancakes and syrup and sweet vanilla. Must eat NOW!!! I used coarsely chopped almonds, with raisins as my dried fruit. Ate it slightly warm, with yogurt and banana slices. So easy. So delicious. Thanks for the recipe!
Connie
If I were to substitute part water for some of the oil house would that affect the granola? Thank you!
Kate
It won’t turn out as crisp or tasty without the full amount of oil. I would suggest just cutting back on the oil rather than adding water.
Cindy
I’ve made this several times varying the nuts and with honey or maple syrup. It is now a staple. Thank you.
Kate
Happy to hear it, Cindy!
Bonita
Hi Cookie (so cute) and Kate, as a keen cook, veggie patcher, very recently qualified nutritionist and cat lover (sorry, love dogs (all animals) too I promise) have never found time to make granola but your recipe looked delicious, simple and wholesome. Its toasting in my Sydney oven and I wanted to let you know that I’m excited to taste in the morning with my freshly made cherry compote, full fat Greek yogurt and shredded mint leaves. Well done and big thank you for taking the time to share your recipes and stunning photos.
Kate
Thanks so much, Bonita! Let me know how it turns out. & Cookie says hi :)
Susann
It was a bit to salty for my taste, I used sea salt as in the recipe
Kate
Hey, Susann – sorry to hear that! I hope you give it another shot, and simply adjust the amount of salt to your preference. Let me know how it works out!
Francoise
Hi Kate,
Thank you for this great recipe! My 10 year-old found it a lot better than the store-bought versions!
I was wondering if using half the amount of honey would still work? It was delicious and so crunchy, only slightly too sweet for me.
Will make again for sure :)
Kate
Thanks, Francoise! I’m glad you enjoyed it. You could use less honey, but the granola probably won’t be quite as crunchy.
Kira
Yum!! Thank you!
Kate
You’re welcome, Kira!
Brid
This is the most delicious granola I have ever eaten!! And I am picky! This was so quick and easy, as well. I am now addicted!! It is so yummy with the some vanilla bean’ yoghurt. Thank you :) XX
Kate
YES I love hearing when picky eaters approve! So happy you enjoy it, Brid.
Audrey
First time I have made home made Granola and I love love love this recipe… such whole and healthy ingredients. Used a sprouted super seed and ancient grain blend as my seeds. My very picky daughter gobbles it up and asked me to make it again.
xoxo
Kate
Picky-kid approved is a badge I wear with honor. Thanks so much, Audrey!
Terry Berkley
I will never buy prepared cereal again. I made this granola for friends and family at Christmas and everyone changed their breakfast and grocery habits after the first taste. I love hearing about Cookie. Having a dog in the house cuts kitchen floor cleaning by 90%. Our pointer cross Annie does an hourly inspection whether we are cooking or not, always the optimist. Your instructions are fantastic without the click-bait annoyances showing up everywhere else. I look forward to trying other recipes.
Kate
Thank you so much for your note, Terry! Delighted to hear that you all are enjoying the granola so much. I had to board Cookie before Christmas Eve and spent the night by myself (sad day) but I realized then how dirty the floors get without her!
Candace
Thanks SO much Kate! This turned out so great…my first granola ;) No clumps…but sooooooooo good!!!
Kate
Yes! Success on the first try! So happy to hear that, Candace.
Megan Richardson
WOW, this stuff is amazing! Perfectly easy recipe that hasn’t failed me yet. Every batch is always gone within a day or two. Tonight, I wanted a bit of a treat for the weekend and added cocoa and peanut butter in with the liquids before mixing it all up. It turned out great! Great base recipe for whatever kind of granola you’re hankering after. Thank you so much for sharing!
Kate
You’re welcome! I’m glad you were able to make it a bit decadent with the cocoa and peanut butter :)
Joanna
Hi Kate!
Just used your recipe to make my gluten free granola today, and it turned out wonderful! Since I can’t eat oats, I substituted that with quinoa & buckwheat flakes. A lot more expensive, but I’m happy to spend the money if my stomach doesn’t bloat and make me look 5 months pregnant within 10 seconds :-)
Will share photos tomorrow morning on my Instagram page.
Thanks Kate!
Joanna
Kate
Thanks for the gluten-free version, Joanna! I’m sure other readers will benefit :)
hattie
made this granola with olive oil instead of coconut and it just tasted of oil! i double checked my measurements and it wasn’t very nice at all! made it again with coconut oil and it was so much better!
Emily
Thank you so much!!!! This granola is delicious! I used pecans and pepitas and I used bee free honey. Holy cow, so good!!
Kate
Ooh, pecans sound heavenly with this.
Salma
I JUST MADE THIS AND OMG. SO. GOOD. thank you for this recipe! I’ve made homemade granola in the past but it NEVER goes crispy when I make it – the oats always stayed chewy and i HATED the texture. but this granola was INSANE. I actually had the temperature too high but it came out even crispier so that wasn’t actually a bad thing haha. Thank you for this!! <3
Kate
You’re welcome, Salma! So many compliments in one comment, I’m a little overwhelmed!
Vidya
Thanks for the recipe..it was super easy. Very tasty, but it had a slightly bitter aftertaste. Could that be the olive oil? I’ll try it next time with a more neutral oil.
Also wanted to say thanks for the quinoa salads..great recipes.
Kate
Yes, it could be the olive oil. Try it again with coconut oil, and report back!
Helen
I just made this and feel I followed the directions carefully. MIne did not clump as much as I expected it to. I used honey instead of maple syrup and may have skimped on the honey. Could this be the problem? I wasn’t short by more than a tablespoon. Thanks, Helen
Kate
Hi Helen, I’m sorry to hear that. Sometimes one batch will inexplicably turn out more or less clumpy than another. I would measure the sweetener a little more carefully next time, although I’m not sure 1 tablespoon would have made the difference. I generally find that my granola clumps better with maple syrup, so you might try that if you can.
Helen
Thank you! I’m going to make a batch today and will use maple syrup. Thanks, Helen
Lauren
I’ve never made granola before and followed this recipe for my first try. It was easy and delicious!
Kate
Awesome! So happy this came out well the first time :)
Emily
It’s in the oven now! I tried another recipe yesterday and it was still sticky the next day not crunchy. This one looks like a winner based on the comments. Also going to make the healthy banana bread when my bananas are a bit spottier :)
Kate
Let me know how it goes, Emily!! Hoping this one works better for you.
Emily
It was just amazing! Crunchy and delicious. Can’t stop eating it and a perfect topping for chia pudding
Rachel Wagle
Absolutely delicious granola! I’ve tried many recipes, including Mark Bittman’s, and yours surpasses it. I used gluten-free oats (Bob’s Red Mill) and it tastes incredible. I also double the recipe to get it to stretch throughout the week/weekend.
Kate
So happy to hear this, Rachel!
Madalina
Hi Kate and Cookie
Thank you for your wonderful blog. I tried the recipe and it’s delicious! However, mine didn’t get clumpy. I used agave instead of maple syrup and I wasn’t sure if it didn’t stick because of this or because I put a little bit less than you instructed. Will try again but it’s delicious nonetheless.
Kate
Yes, it might need some minor tweaking. I’m glad it tasted great regardless!
Barbara K.
I used the same amount of agave and it turned out clumpy for the most part (I made it in the evening and let it cool down undisturbed overnight). If I don’t make it again, it’s only because it’s too damn delicious and can’t stop snacking on it!
lisa
My kitchen smells so good right now while granola is baking. Thanks for the recipe. I added unsweetened coconut flakes half way through baking.
Anna
Very nice, turns out really crispy and the details for adding your own extras are helpful :)
Kate
Glad this crisped up for you, Anna! And I love recipes that allow for some creativity :)
1993
Hi love this recipe.. but I’m wondering how I can make it harder and stick together better once it’s hardened?
Kate
Hi there! I have some tips for that mid-way through my post.
Megan
Hi Kate! I love this recipe and have made it several times with old fashioned rolled oats as you say. I only have quick cooking steel cut oats on hand right now. Would this recipe work with those oats instead?
Kate
Sorry for the delayed response—if those oats are tough/small like regular steel-cut oats, then no, I don’t think they’ll work well.
Leia
Hi Kate! This was my first time making homemade granola, and your recipe was amazing! So delicious! The whole family loves it. Thank you!!
Kate
So wonderful to hear this, Leia! Thank you, friend.
Hedy
Where is the nutrition information? Can’t see calories, fat, sugar, etc.
Kate
Hi, Hedy–Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Jacqueline
I really love your recipe. I was just wondering if you ever calculated the calories serving? If so what is the serving size and what are the calories?
Kate
Hi, Jacqueline. Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Casey
Here I am, making your FANTASTIC granola recipe for the 2nd time! My husband and I LOVE it on our post workout smoothies! This time I doubled the cinnamon and added ground ginger and chia seeds! It smells so divine!
Kate
This sounds like the perfect sweet something for a smoothie! Thanks for sharing, Casey. Your version sounds so good!
Nicole
I make batches of this stuff. I use all the proportions of the recipe, but change the extras. Pumpkin seeds are amazing in this. I will up the cinnamon or add other spices depending on what I am going for. I have turned this into Maple Walnut, Pumpkin Spice, Tropical, Morning Power (with a butt load of seeds), Chocolate Cherry, Fruit and Nuts (usually a mix of the cabinet) and counting. This granola is loved by my family so I put it in jars and bring it to them. Nothing like spreading the health. Thank you for this recipe.
Kate
Awesome! Your various versions sound delicious. This is a really fun recipe to customize and make new!
Beth
This recipe was wonderful!! A keeper, for sure. I’ve had it cooling on the counter the last hour or so and keep sneaking bites. ; ) Thank you!!
Beth
Btw, I added a 1/3 of a cup of flax seed meal for a little extra fiber and nutrition. I mixed it in with the oats at the first, and the maple syrup helped it to stick to everything else.
Kate
I totally understand that temptation, Beth. :)
Mariana
Hi Kate!
I really want to try to make my own granola, but I’ve only got quick oats. Would the work?
Thank you!
Kate
Hi Mariana, I haven’t tried making granola with quick oats. Since they’re smaller and thinner, the texture will be different—I’m just not quite sure how it will turn out, but it might be worth a shot.
Aimee
Hi Mariana! I made this recipe with quick oats and it worked fine. I baked it for only 20 minutes to avoid burning it. :)
Mariana
Thank you so much for your reply! I’ll definitely try it some time soon :)
Jennni
I found this to be overly salty and far too nutty. I am making a batch of just granola to even it out.
Kate
You can surely cut back on those two ingredients to suit your tastes, Jenni.
Glenda
OMG! Outstanding. First time granola maker! I had no idea it could be this easy and taste so much better than anything I’ve had. I followed the recipe religiously since it was my first time. So happy I did. Now I can try some of my own additions. Thanks.
Kate
Yes, go forth and be creative!! So glad you enjoyed this, Glenda.
Miranda
This recipe is amazing!! I cut it in half because I didn’t have enough oats to do the full recipe, and I used a small casserole dish to bake it in. Lots of clumpage! An additional tip: I put the dried fruit (I used cranberries and cherries) in the container I had mixed the sugar/oil, which still had a bit of the mixture in it. I stirred in a couple spoonfuls of flax and chia seeds which ended up stuck to the fruit, thus they didn’t get lost at the bottom of the container. Thanks for the great recipe!
Kate
Great tip, Miranda! Thanks.
Sonya
Hi!
I hope you don’t mind, but your recipe is so good we put it on our website (with a link to yours of course). If you’re interested in trying some of our gluten free products, let us know. We have organic GF options, too.
Kate
Hi, Sonya. Thanks for your interest! Unfortunately, I can’t find where you put the recipe, so I don’t know if you followed my Photo & Recipe Sharing Policy or not. I don’t allow my recipes to be re-published anywhere, so please be sure to read over my policy and make sure your post follows those guidelines. Thanks!
Sonya
Hi Kate,
Apologies if our post went against your policies. I wasn’t able to find them without your direct link.
We didn’t repost your recipe so much as adapt our own from it but please take a look and let us know if it’s a problem.
http://www.montanaglutenfree.com/blog/2017/03/28/classic-granola-recipe-gf/
Best,
S
Kate
No need to apologize, Sonya! I checked it out, and it looks great. For future reference, here’s my photo and recipe policy link. Thanks so much for sharing it with your community!
Leslie
It looks nice, but coconut oil is not a whole food. I really want a whole food granola recipe. I wonder if blending nuts in the liquid and leaving out the oil would work. Maybe you can experiment! :)
Kate
Feel free to experiment with an oil substitute, Leslie. Let me know how it goes!
Patricia
Delicious granola, Kate! One of my go to recipes. Easy to vary the mix-ins so never boring and so much better than shop bought. Thanks so much for sharing it.
Kate
You’re welcome, Patricia!
Jill
Anyone do the nutritional breakdown of this? I’ll do it, but thought if someone else had, even better!
Kate
Hi, Jill– Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Aimee
Yum! Tried this recipe today. It’s so good and my kitchen smells like heaven! ;) The sweet and slightly salty taste fits well with the ingredients. Gluten free and sugar free doesn’t have to mean taste free. Thank you so much for sharing this recipe!
Kate
I’m so glad you love it, Aimee! I love the way this makes the house smell, too. And nope– we don’t have to deprive ourselves of flavor to watch out for our health. Thanks for commenting! :)
Patty
This recipe is just wonderful. Oats, raw peptitas, raw pecans, coconut oil and maple syrup, vanilla, and salt in your stated proportions makes for a beautiful breakfast/snack. Thank you for giving me this staple forever in my pantry. Love it. Will never buy ready-made granola again. For my particular oven, I put it on a half sheet pan with my silicone mat, 325 using my convection fan, 13 minutes and stir, 13 more minutes and stir, 4 more minutes and stir, 4 more minutes and it is done and set on a rack to cool.
Kate
Yes! So glad I was able to convert you to homemade granola. Thanks for the kind words, Patty!
crotonyl
hmmm? Doesnt convection oven usually cooks faster even with a temperature drop?
Eve
I’ve made this recipe at least 20 times, it is truly the best and so easy. We eat this for breakfast and dessert, it never lasts long. My favorite variation is with almonds, pecans, large coconut flakes and dried sour cherries. Winner!
Kate
Thanks, Eve!
Joanne
Yum yum and yum.Maple syrup and cinnamon flavours -it couldnt failthanks Kate
Joanne from Australia
Kate
Thanks, Joanne!
MISTY
This is a perfect recipe and exactly what I was looking for for my family! Great job! Thank you!
Kate
Thanks, Misty! I hope it goes well.
Katy
Yet another gem Kate :-) This is my new granola go-to. Thanks!
Kate
Great! Thanks, Katy.
Karen Becker
Just made this recipe on the weekend and it was delicious! I will not be buying store bought granola again. I even had some for a quick dinner last night when I got home from work LOL Thank you for another yummy recipe :-)
Kate
Thanks so much, Karen! I’m so glad this will be a staple in your pantry.
jean sponcel
Made granola for the first time, ever! I used almonds, pecans and craisens,1/2 the amount of maple syrup and it was WONDERFUL Today I made it with dried cherries YUM!! Its fine with half the syrup(due to prediabetic), so am thrilled to have your recipe, THANK YOU
Kate
Yum! Sounds like a great combination, Jean.
Lindsay
I am absolutely obsessed with this recipe. I’ve been making it weekly for the past few months now (I have it memorized at this point), and I still can’t get enough. It’s turned me into such a granola snob, and now whenever I taste any other granola, it’s never as good as “mine” is. It truly is the very best granola. Thank you so much for sharing this recipe with the world – I’m so glad this exists!
Kate
I say embrace your inner granola snob– it’s probably the best kind of snob to be (mostly harmless, and includes delicious treats). I’m so glad you liked it!
Joy
Just tried this yesterday!! Love it but it’s very high in calories! I am curious (serious question), how do you stay so thin with all these delicious recipes?? =)
Kate
Hi Joy, I’m glad you’re enjoying the granola! For a lighter option, check out my toasted muesli. To answer your question, I never count calories or weigh myself. I just listen to my stomach and pay attention to how different foods make me feel and eat accordingly. I also pay attention to the quality of my ingredients—that’s why I always use whole grains instead of refined grains, so every calorie offers sustained energy. And, I keep my muscle mass up and stay active with yoga and long walks with Cookie. Hope that makes sense. :)
Holly
I’ve been making this recipe regularly and everyone loves it! I gave it away for holiday gifts last year and got requests for more.
I typically use 1 tbsp of each cinnamon and vanilla.
Recently I found out that if I use 2 cups oats and a scant 2 cups oat flour, add in the extras and don’t stir it, I can make granola bites that are a bit like crunchy cookies. A great school snack for the kiddos. I love this recipe!
Kate
Those granola bites sound delicious! I’ll have to try that. Thanks, Holly!
Kim Hubbard
Great recipe! I add 1/2 cup of chia seeds and 1/4-1/2 cup of flaxseed meal for added health benefits. It doesn’t change the flavor, but it adds Omega 3s, antioxidants, and additional fiber.
Gayatri
Kate, I can’t tell you how incredible this granola turned out!! Thank you a million times over! I added flaked almonds and dried cranberries and I’ve literally been eating it out of the jar and for breakfast non-stop! You’ve completely changed my mind about granola <3 Also, I can't wait for your cookbook! It's unfortunately not available for pre-order in India, but I'm definitely getting it once it's out :)
Kate
Oh, I’m so delighted to hear this, Gayatri! I love this granola, too. Sorry the book isn’t available for pre-order where you are, but I hope you love it once it comes out!
Joanna W
This is my go-to homemade granola recipe! Thank you, Kate and Cookie for sharing it! I have sent it to friends and my husband always eats it over his morning cereal!
Kate
I love hearing that this has become a staple in your home, Joanna! Thanks for sharing it with friends, too.
Ashley Trahan
I love this!! I just made it this morning and wondered “Why have I been buying granola for so long!!?” I ended up doing just almond vanilla since that’s all I had. I must be the only weird person who doesn’t like my granola too clumpy! I like when it mixes evenly into my yogurt so I get the right amount of granola yogurt and blueberries in every bite! :) thank you for this recipe! I love the all natural ingredients!
Kate
I’m so glad you love this, Ashley! No more store-bought granola for you. ;)
sarahem
Yesterday evening I bought strawberries and yogurt, so of course later that night I started thinking about granola. I whipped this up right before I went to bed and it was the first thing on my mind when I woke up today. This granola does not disappoint! It’s beautifully golden and crunchy and has just the right amounts of salty and sweet. My new favorite granola recipe!
Gunnar
This granola is easy and really delicious! I added an extra cup of chopped nuts but otherwise I followed the recipe precisely. No more purchased granola at our house!
Roxanne
Hello Kate,
I discovered your website a few hours ago and I am already baking my first batch of granola. I used coconut oil and honey, and a pinch of ginger. I am standing by the stove, can’t wait to try it.
I Love That your recipes are not complicated. Thanks for putting into recipes your love for good and healthy food.
A fan,
Kate
So kind of you, Roxanne. I hope you love the granola!
AHJ
Soooooo good! Thank you for this easy and tasty recipe!
Kate
You’re welcome!
Lisa
FANTASTIC Recipe. I added three Tbls of organic cacao, dried blueberries and cinnamon pecans. I broke them into smaller pieces and stirred them right in. Instead of vanilla, I added a Tbls of Molasses just for a little extra kick to go with the pecans. The cacao makes the granola amazing with a little milk (or almond milk) and is a very satisfying breakfast.
1/2 way through the baking process I added white chocolate chips. Not sure why they don’t melt into a puddle….they do hold their shape.
A little chia in the recipe is also a must!
Ciao!
Kate
Your version sounds delicious, Lisa! I’m so glad you enjoyed it.
LeNae
Kate: I made this yesterday and the whole family agreed that it is the BEST granola ever. Thank you! The spicing is perfect. I used Bob’s Red Mill Steel Cut Oats and just cooked it for about 8 minutes longer. I didn’t have the other kind and really wanted to make oatmeal. Really nice and crunchy. Today trying with Honey instead of maple syrup.
Kate
I’ll have to try this with steel cut oats, LeNae! It sounds extra-crunchy.
Judy
I never, ever comment on the blogs I stalk. But this has been our monthly go-to granola for the last year so it seems wrong not to send a big thank you! As the least domestic person on earth, making something like homemade granola is a kind of big deal for me. This recipe is super easy and incredibly yummy. The whole family loves it!
Kate
Oh, you’re so welcome, Judy! And cooking is a big deal when it’s outside of your comfort zone. I hope the success of this makes you a little more comfortable in the kitchen!