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
Elaine
My go-to recipe for homemade granola! I was sad when I couldn’t have granola from my friend’s company for a time, so I gave your recipe a try and I was sad no more! Added cardamom and pinches of clove, nutmeg and allspice for some Christmassy flavors and WOW! Love how crisp it gets from the coconut oil. Such a winning recipe!
Kate
I’m glad you loved it, Elaine!
Toni
This recipe is amazing and so easy. I honestly didn’t think it would be crispy but sure enough it did after it sat for awhile. A big hit with my work family too. Thank you
Jebb
Hi, do i need to toast the nuts and seeds before mixing them into the oats?
Kate
No need to toast before mixing!
Gail
I made this granola as is with my Special Needs class at school, and they loved it… came back for seconds and wanted to take the leftovers home! Also were reluctant to share it with their family (I agree – I didn’t want to share it either!)
My daughter can’t eat oats, so we then made it with quinoa flakes instead. The finish was slightly more earthy, and comparably not quite as sweet as on the oats as more surface area for the maple syrup to cover on the quinoa flakes. BUT I loved this version just as much! The right balance of sweet and salty. I’m guessing it would also work with rice flakes (rolled rice).
I have to pace myself in making it, otherwise I’m the one that eats it all… in a week! All I can say is YUMMMMM!!!!!
Cindy O
Really enjoyed this recipe! So easy and love all the different variations. I did use less salt for a lower sodium batch.
Penny
I used what I had on hand i.e. dried chopped figs and hazelnuts. I came our really good.
Judit
Thank you for the recipe! I love it and have been using it for a year :)
Kate
Wonderful to hear, Judit! Thank you for your review.
Marion
Love this recipe! I’ve been searching for a recipe for a granola since I wanted to make it on my own without any preservatives from the store bought ones and my boyfriend and I love your recipe so much!!! It really is the best!
Megan Jansen
Only granola I will make. Have tried many and this is by far the best. Always double and throw half in the freezer. Comes out of freezer fresh and delicious. One minor problem, I can’t stop eating it!
Kate
Thank you for sharing, Megan!
Dawn
I have made this granola and it is the best tasting granola ever ! I have it memorized now !! I added flax seeds patinas & sunflower seeds as well as sesame seeds ! Thank you for this invaluable recipe! Much Love !
Julie
I make this granola on a regular basis however my family live it so.muchnut never lasts passed day 2!
How do I make it into granola bars fkr school and work please?
Many thanks
Julie
Kate
Hi Julie, I suggest my Easy No-Bake Granola Bars
OlgaF
Thank you so much for this recipe.
Yesterday I made another batch, as the first one was gone too soon.
My husband, who doesn’t eat granola, when he tried – loved it and now this is his and mine favourite breakfast!
We love it with greek yogurt.
Gabe
Mine didn’t stick together. Just came out toasted oats and mixins…I used ghee and coconut oil mixture and maple syrup…do you think the ghee is the culprit?
Kate
Hi Gabe, that likely is the case. Sorry you didn’t have great results!
Emily Romano
I’ve been meaning to comment on this for a few months ever since I first tried the recipe but I spend so much time now making this delicious granola I just didn’t have time to write…ha, ha. Your Healthy Granola has become a staple in my house and is now an absolute necessity. We add it to our standard breakfast flake cereal and to vanilla Greek yogurt. Amazing. I find that if I stir it once midway and then pack it down with back of a spatula for the second half it yields a nice clumpy blend. We love it with chopped whole almonds and dried sour cherries. Yum.
Megan
Made this recipe for the first time last week and it is wonderful! I chose to add dried cranberries and coconut flakes and will be making again next week. Highly recommend this recipe.
Tonia Twigger
This delicious and easy recipe has been house granola here for a long time and I’ve never written to say thanks. I love a mix of walnuts, pecans, cashews and pepitas, and because I am allergic to cinnamon I sub allspice. But I’ve done it with and without dried fruit. One day I’m going to add dried pineapple and large flake coconut. I’ll let you know how it goes. Warm regards, Tonia
Patty B
I made this for the first time today with pineapple i had just dehydrated and coconut because thats what i had and wow what a tropical taste! We loved it Tonia try it!
Tonia Twigger
I’m putting dried pineapple on my grocery list once I press send. Thanks for the reminder and inspiration Patty B.
TEJASWINI MANIKYALA
I tried making this and it was absolutely amazing. It’s so easy.. I’m never gonna go for store bought version anymore
Kate
Hooray! I’m glad you loved this granola.
Karman
I made this for a second time it is great.
Hazel
This is my go-to granola recipe now. So easy & good & I can add whatever we have available in the kitchen. So much cheaper and healthier than buying it. Making it today in fact to drop off at the university dorm – a big favourite of my son! Thank you!!
Kate
I love to hear that, Hezel! Thank you for sharing.
Claudia
Hi! I’m making this recipe for the first time with my two year old granddaughter who already loves to cook. I’ve never used coconut oil.
What do you mean by melted coconut oil? Do I warm it on the stove before adding it? Btw, I love your recipes! And your enthusiasm!
Kate
Hi! You want to microwave it or you can warm it on the stove. I hope you love it!
Vanessa
This is our favorite granola! It’s easy to make and far better than any store bought brand we have tried. We use pecans, walnuts and almonds and it’s delicious and healthy. Thank You!
Vanessa & Mike
Kate
You’re welcome, Vanessa!
Diane Moffett
Best Granola Recipe I’ve had since I was a child and Grandma use to make it! Thanks you!!!!
Kate
You’re welcome, Diane! Thank you for your review.
Kate
I have now been using this recipe for several years and with so many variations of fruit, nuts, seeds, etc. I love it so much and will never get store bought granola again. Thank you so much!!!!
Kate
You’re welcome, Kate! Thank you for your review.
Christina D
Would this also work to make granola bars? It looks delicious!
Kate
Hi Christina! I would recommend my Easy No-Bake Granola Bars
Nerissa Gonzalvo
Hi can i use canola oil ?
Kate
Hi, I prefer the oils listed. But, it may work ok.
Meg
This is a regular in my house. So delicious and easy. Thanks for the recipe.
Kate
You’re welcome, Meg!
Rasha
Hello…
I made the recipe 2 times… i love it so muchhhhhh
Thank you for it
Rasha
Kate
I’m glad you love it, Rasha!
Tianna
SO GOOD! And so easy. I also added chia seeds and cocoa nibs. Will 100% make again!
Kate
That’s great to hear, Tianna!
Kaye
Love your recipes! Make this and you’ll never buy store bought granola again. I use maple syrup and ghee, teaspoon of each nutmeg, cinnamon and cardamom with a dusting of cinnamon across the top before baking. No stir ins, instead I use 5 cups of oats instead of 4. Sometimes I use thick rolled oats and other times just regular oats. Thick oats make really good granola bars. Way better than Nature Valley…lol. Ive been making this recipe for over a year now….so very DELICIOUS! Sorry it took me so long to comment. Thanks for sharing your gift!
Diana
Soooo delicious! I have made this several times with different nuts. I rarely add dried fruit as I like to eat it with fresh fruit. Thank you for developing the recipe, and sharing all the great tips. It turns out perfect every time!
Claudia Parker
Easy, tasty and simple ingredients. I added coconut, and mixed tropical dry fruit. Perfect!!
NANCIE
I love this granola! My son had an order mix up and ended up with 4 big bags of old fashion GF oats from Bob’s Red Mill he didn’t want. I was the lucky recipient. After years of eating expensive store bought granola I thought I’d try making my own with my bags of oats. I found your recipe that is so easy and tastes so good, no more store bought for me. Plain Greek yogurt, hand full of blue berries and this granola is my favorite way to start the day.
Kira A Schlesinger
Made it! It was simple and delicious.
Kate
I’m glad you loved it, Kira!
Kira
Kate: I’ve actually made this about four more times. It really is the Best Granola! It is so hard (impossible!) to find good granola in the store that isn’t loaded down with sugars. This is the perfect solution. I have since tried many of your other recipes and each has been terrific. Thank you so much for sharing your talents.
Kate
You’re welcome, Kria! I’m so happy to hear that.
Anna
I made this and it is delicious BUT the granola is too chewy and won’t get crunchy. I even cooked it an extra 10 minutes. Any advice? I accidentally added a bit too much honey and am thinking maybe that is the problem. What do you think?
Kate
Hi! I’m sorry it didn’t turn out perfect. Yes, the additional honey would impact your results. I hope you try it again!
Kathleen Langone
Great recipe / just baked and added the dried fruit. Suggestions – we did half craisins and half dried cherries. And did add a bit of powdered ginger with the cinnamon. And do layout in an area less wide than a std. baking tin per her suggestion. We will do the next time and use some folded aluminum foil to reduce the space. And yes the parchment paper was needed.
Can’t wait to try the other suggested variations.
Wendy Urban
Just wondering how long this will keep and the best way to store it. Thank you!
Kate
Hi Wendy! See the final step.
Wendy Urban
Duh! I somehow missed this. Thanks so much for your response.
Zoe
Thank you so much for this recipe, it’s been my go-to for years and never fails to impress!
Kate
I’m glad you love it, Zoe!
Colleen
After spending over $13.00 for a bag of granola recently, I knew I had to find a recipe for homemade, tasty granola. Yours is so incredibly easy and so good. My variation was using pistachios and pine nuts along with raisins and cranberries. Maple syrup was the sweetener and along with the vanilla I added a few drops of salted caramel flavoring. Winner!
Laurie
Been using your recipient for about 2 and a 1/2 years now. I love it! Any time ther variations you’ve come up with this share? I’ve used various syrups, nuts and fruits to mix it up. Thanks Kate!
Richard Morse
I’ve made this maybe a dozen times by now. By far my absolute favorite granola recipe. I’ve changed up the nuts sometimes, using almonds or cashews but always with the pepitas (my fave) and I’ve added dried blueberries, raisins, golden raisins, craisins. My favorite add in is butterscotch morsels in the mix and baked with the granola. I’m not a huge butterscotch fan usually, but somehow it’s amazing! 5 stars fo sho!!
Denise Goode
Obsessed with this granola, have stopped buy it from the shop.
Absolutely delicious.
Thank you
Kate
You’re welcome, Denise! I appreciate your review.
Kate
You’re welcome, Denise! I’m glad you love it.
Lisa W
I’m making this for Christmas gifts! It’s really yummy & I use all different kinds of nuts, seeds & dried fruit to make it festive!
Laure
This recipe is phenomenal. So much better than anything store bought. I added orange zest and grated coconut to mine, and cut the olive oil by half.
Kate
I’m glad you love it, Laure! I appreciate you review.
Linda
This has become my husband’s favorite breakfast cereal. I have made 6 double batches to give out as Christmas gifts to neighbors and friends this year. I like knowing what goes into the granola we eat and that it is all healthy. Like others, I use a combo of the nuts and fruits I have on hand to change the flavors. I also use a combo of coconut and olive oil at a 1/4 cup each and maple and honey at a 1/4 cup each. I like the combo of flavors. This recip IS the best. I have been making it for a couple of years now. Sorry for taking so long to thank you.
Kate
I love it! Thank you for sharing, Linda.
Jill White
We returned from a trip to the UK in 2019 where we had enjoyed granola from the supermarket. Nothing quite like it in Australia so looked and found your recipe! Love it! I’ve been making it every since. Thanks so much
Kristen
I’ve made this recipe before as is and it’s amazing! Just wondering if you can you leave out the nuts and fruit altogether? And if so should you add more oats to even out the dry to wet ratio?
Kate
Hi! You could try it. Or, if you have a nut allergy, just replace with pepitas.
Rochelle
Never liked oatmeal, but this is delicious. My daughter tried it, loved it, and gave decorated quart jars of it as gifts.
Margaret
I’m from Ireland and have never heard of pepita. What is it? And if I can’t get it what would be the best substitute?
Kate
Hi Margaret! Pepita is a raw pumpkin seed. You can substitute more nuts for the pepitas if you prefer.
Judy Simon
Totally addicted to making granola now. The recipe allows you to vary what you make based on available ingredients and preferences of folks in your house. EASY too!
Virginia
I never made granola before, but I don’t think I will ever buy store bought cereal again. This is so delicious! I just can’t stop eating it, that’s the only problem!!!
Abbi
I made this for Christmas morning, but I only had one cup of nuts (and also omitted the dried fruit) and it all burnt to a crisp. I may have salvaged about 1/2 cup. Disappointing.
Kate
Hi Abbie, I’m sorry to hear that. What temperature and length of time did you bake it for?
Abbi
350 for 21 minutes, turning halfway through.
Kate
Was it on the middle rack? Your oven may run hotter since ovens can vary some. Try reducing the time next and see how that turns out. Reducing the quantity also could have impacted your results if you didn’t adjust the other ingredients.
Nat
Such a great base recipe, truly customizable and hard to mess up. Thank you for the recipe.
Kate
You’re welcome, Nat!
Ashley
This is the best granola! It’s so easy and so much better then store bought !!
Thank you so much!!
Kate
You’re welcome, Ashley!
Janet Brouillette
Great recipe! Used olive oil 1st time making, 2nd time coconut oil. My preference definitely coconut oil.
Kate
Thank you for sharing, Janey! I appreciate your review.
Denise
This is PERFECT. My family loves it. Going to try your other variations especially the gingerbread granola.
Kate
I hope you love it, Denise!
Mariya
350F is too hot. It burned after about 12 min in the oven. I’ll try it again at 300F, I hope it works, it smelled pretty good while cooking.
Kate
Hi, I’m sorry you didn’t have luck with this recipe. Does your oven tend to run warm? Where did you place it in your oven?
Suzanne
This is the best granola recipe I’ve ever tried. Not only does it beat by a mile the quality of store-bought, it’s exponentially cheaper. I’ve played with it a bit and so if anyone is wondering, you can reduce the amount of oil by 1/3 with similar result. We especially love the combo of olive oil and coconut oil, but it’s still good with just one or the other. I’ve also sprinkled a bit of brown sugar and cinnamon on top for the second half of baking and that was nice. Thanks for a fantastic template to get creative — it’s the best!
Mary
This is the best homemade granola. I was given this recipe by my daughter and we have both made it several times. We both use maple syrup and coconut oil and whatever nuts we have. Thanks for sharing this! I have tried several other recipes of yours and have one conclusion: you are a wonderful cook!
Kate
That’s great, Mary! Thank you for your review.
Radberta
I too think half the salt would be better
Toni R Bowman
I’d like to hear from people who substituted oils or used honey instead of maple syrup. I substituted and my granola is dry, and did not clump.
Kate
Hi Toni, What did you use? It needs oil to turn out.
Sassy
Happy New Year! I tried this recipe and added it has the right amount of sweetness when I add some dried cranberries. It’s my first attempt at making homemade granola and I’m glad I tried :) thank you!
Kate
You’re welcome, Sassy!
Samantha Crowell
Amazing! Honestly I was skeptical because it’s so easy and simple BUT boy was I wrong! So good and everyone in my family is in love with it.
Robin
I absolutely love this recipe and keep coming back to it. I recently shared it with my mother and she was wondering if she could use steel cut oats?
Louise Bennington
So good! Works with all nuts and seeds (I’ve tried almonds, hazelnuts, pecans, macadamia nuts, Brazil nuts, flax seeds, sesame seeds, sunflower seeds and pumpkin seeds) and is so yummy!
Niki
Hi Kate(and Cookie :) ),
I love this recipe SO much! This recipe(that has been altered in my way) is the highlight of my ECommerce Store!
Thanks!
jane
I also grated a large orange into it and it gives it a lovely hint of orange too. Great recipe!
Patti
So delicious! And I love that it has healthy fats instead of canola, etc. like every brand I have checked in the grocery store. The kids absolutely gobble it up on greek yogurt for breakfast!
Nicole
This looks so simple but it’s so perfect. I used Himalayan sea salt and unrefined coconut oil and it really made the flavors sing. Granola can be hard to get right and this made it so easy and the best granola I’ve had!
Kate
That’s great, Nicole! I appreciate your review.
Lucinda
This recipe was so easy to make, all the cooking tips were extremely helpful and I will definitely be making it again! Thank you so much for sharing.
Kate
You’re welcome! I’m happy you enjoyed it, Lucinda.
Martha C.
Hello ! I am reading all the comments and can’t wait to do this but I have a question and pardon my ignorance but do the oats need to be cooked before baking? Please let me know
Kate
Hi! No need to cook prior to putting them on the pan to roast. I hope you enjoy it!
Lucy
This was delicious! Will definitely make again and again. Next time I’ll add more cinnamon. I used some pecans (didn’t bother to chop), pumpkin seeds and some dried cherries and raisins I had. Quite tasty and not overly sweet. I’d never made granola before and this was very easy to make. At 77, “easy” has become one of my recipe must haves.
Rachel
My go to granola recipe! Usually I use maple syrup, walnuts and pepitas, then halfway through I add the unsweetened coconut and cacao nibs (which add a whole other somewhat nutty, somewhat chocolatey dimension).
ALISON REGAN
I am on an ultra low-sodium diet and thus have given up salt. I find a bit of pumpkin spice and lemon juice work well as an alternative.
Katherine
My go to for making granola. I’ve been on a healthy eating journey for a year and mixing the granola with Greek yogurt is my fave night snack
Kim
I made this today-YUMMY!!!!
Chrissy
The perfect granola!
This is my go to recipe, I love making it my own and changing up the add-ins for each batch.
Can you please give recommendations to make a peanut butter version?! (thinking of a healthy and sophisticated swap for that peanut butter crunch cereal I used to eat as a kid)
Kate
Hi! I don’t have a peanut butter version. Although, it would be delicious served with peanut butter.
Victor
What I do is instead of using 1/4 cup coconut oil from the recipe I use 1/8 cup coconut oil and 1/8 cup peanut butter. Works wonderful.
You might also use only peanut butter, but I only tried it 50/50
Chrissy
Thanks Victor, I’ll give it a try!
Susan Sutherland
Wow!!! Just Wow!!! I will never buy granola again. This recipe is fantastic. I kept it pretty simple, just oats, cinnamon, vanilla, olive oil, maple syrup, pecans and almonds PLUS a good quantity of shredded unsweetened coconut. Soooo yummy!!
I throw the granola into my plain greek yogurt for breakfast. What a nice, healthy, morning breakfast :)
Mary Gair
I’ve made this recipe quite a few times. It’s very good. I find baking it for the right length of time is key. Once, when I was concerned about over-baking it as you warned, I didn’t leave it in long enough and it wasn’t very good at all. I couldn’t believe the difference in taste and texture. When I get it right – it’s so right! Baking until just golden means it’ll have the right amount of flavour and crispness. Timing is crucial!.
Kate
Thank you for sharing, Mary! I’m glad you have made it so much.
Fan-Ping Chiang
Hi! Is it possible to just use coconut oil and no sweeteners (honey/maple syrup etc.?)
Kate
Hi! I recommend this as written for best results. Otherwise, you won’t get the same clumpy result.
Taylor
Hi Fan-Ping and Kate! I just made this granola today for the first time (Kate it is delicious, by the way, and made our house smell amazing!). I was also wondering the same about the sugar, as I am trying to cut back on sugar in general. I didn’t cut out the sugar entirely, but I used 1/4 cup maple syrup, the recommended 1/2 cup coconut oil and 2 egg whites. It was really delicious! Though, since it was my first time I’m not sure it achieved the crunchiness the original recipe had. But, it worked for me and my husband – we’ll be making this again for sure! :) Thanks, Kate for the delicious recipe!
saba
Amazing recipe…family of 6, all love it!!
If we wanted to add flax and chia seeds into it…how would we do that? How would it effect/increase the wet ingredients?
Kate
Hi Saba, I haven’t tried it. Sorry! Maybe add them as you toss halfway?
Saba Khan
ok thanks! I was just wondering if I needed to increase the coconut oil or maple syrup? :)
Lyssie
Perfect, versatile, clumpy granola!
Sue
2nd time making this and absolutely love it. Only thing i do differently is I add mountain peak mix (nut mixture with some fruit),then the cranberries and top with a sprinkle o unsweetened coconut. Bake for 10, stir and bake for another 12. OMG, so good. Thank you for sharing such a good recipe which allows for simple modifications. This is my “go to”, always :)
Claire
Can you please clarify to what kind of salad you would add this vanilla cinnamon granola? I am sitting here waiting for my granola to cool, turning my brain inside out trying to figure it out.
Kate
Hi Claire, You can use the granola on a salad if you like. I have Kale, Apple & Goat Cheese Salad with Granola “Croutons” that I have done that with. Or something similar.
Suzanne
The best granola recipe I have found! Used to buy the Kind granola, but then started paying more attention to added sugars in the foods I buy – what is really sad is that all store-bought granolas have a ton of sugar added in. This recipe not only tastes great, it doesn’t call for going out and purchasing a bunch of hard-to-find items, most importantly, doesn’t have a ton of added sugar! I use the recipe exactly as written, and it turns out perfect every time! I use Coconut oil, pecans, pepitas (I love these), natural honey, and dried cranberries. I mix it with some vanilla flavored Greek yogurt… and… voila! Perfection! Even my very picky husband who doesn’t like to eat “trees and sticks” loves it! Thank you for sharing this recipe with the rest of us :-)
Katie
This was great. I made a couple mistakes but this is a very forgiving recipe! Mine was too salty, maybe I used the wrong sized teaspoon !! But eating away at it!
Catherine
Best granola ever. It’s the only one I make and frequently. It’s perfect. I vary it with types of nuts, some orange peel but generally I stick to this recipe, with sweetened coconut, dried cranberries and I always add pistachios. Yummm thanks!
Catherine M
I have made this granola several times and every time I am amazed. I will never follow any other recipe!!!! Thank you
Kate
You’re welcome, Catherine!
Hannah
I literally ate this for breakfast, lunch and supper the first time I made this. Would definitely recommend this recipe
Cindy K
Question: Do you recommend refined or unrefined coconut oil for this recipe? I noticed the smoking point for unrefined is 350 degrees and that’s what you bake the granola. Is it okay to use the unrefined? Thanks! I’m looking forward to making this!
Kate
Hi Cindy, you can try it. Let me know what you think!
patti
Made this granola after developing insulin-dependent diabetes. My store-bought granola seemed to be giving me high glycemic spikes. This recipe is easy to make, the granola is delicious, and the glycemic spikes are gone! So happy to have this delightful treat in my everyday breakfast.
Sherry
I love this recipe!… it doesn’t really clump though… even though I pat it down with the spatula… love it anyway
Kate
I’m glad you enjoyed it! Make sure it cools completely and it should clump. I hope you try it again!
Cynthia
My first time making granola and this came out perfect – thanks for sharing this recipe!
Kate
You’re welcome, Cynthia!
Alanna
Thank you have made this recipe twice now and will keep using very tasty and very filling.Making a batch for my son now
Denise Lange
Made this today and it came out great! Added flax seed and chia seeds and it gave it a great nutty crunch. Used up my Christmas leftover almonds, pecans and dried cranberries too. I think I cooked it a bit too long, will reduce my time a bit on next batch. Not a lot of clumps, but we eat this as cereal so loose granola works for us!
Candace
Delicious and so easy! Never gonna bought store bought granola again!
Kate
Hooray! Thank you for your review.
Taylor
This recipe is a PERFECT base recipe for granola…. I’ve made this many times and have loved the result. It’s customizable, easy, and quick.
Kate
Great to hear, Taylor! Thank you for your review.
Eka
Thank you for the recipe!
I’m just about to mix all these goodies. Thanks for suggesting Maple syrup as alternative too. To my knowledge heated, baked honey has cancirogenic nature. So since the recipe is healthy, maybe it’s worth double checking that.
Arlene
This is an amazing recipe, I’ve been using it for around six months and have not bought from the shops since, why would I!
It is so versatile, I use whatever seeds and nuts I can find in the shops and it turns out perfect every time. My grandchildren also love helping to mix all the ingredients together.
Lori
I just have to say…..we love this stuff. It’s hard to quit eating it. It has such a great flavor.
Thanks for sharing all of your wonderful recipes of goodness.
Kate
You’re welcome, Lori! I’m glad you loved it.
Amy
My MOPS group recently did this recipe as an activity the other night. We each made a bag of it to take home and bake, and I was surprised at just how easy and fast it was to get ~40 portions made! I’m in love, and love the fact that you can easily change ingredients for all kinds of flavor possibilities! Best granola ever!!!
Kate
I’m glad you loved it, Amy! Thank you for your review.
Marsha
Hi and thank you! I want to ask you if I can use BLOOD ORANGE OLIVE OIL? I WAS JUST GIVEN A BOTTLE AND THOUGHT IT MIGHT WORK.
Kate
You can try it! Let me know what you think, Marsha.
Elinor Parsons
I just love this granola, easy to make and I just can’t get enough of it!!
Ann November Moss
Delicious delicious delicious! I had been making it with all pecans because I did not have seeds but I finally bought some pumpkin seeds and tried that today. The pumpkin seeds were salted so I left the salt out of the recipe. I like it best just to munch it dry. Good luck to the person who thinks they’re going to stop eating it after a half a cup!
Helen
So, I don’t know why after all these years I have NEVER made granola!! This is an excellent recipe and so easy to make. Glad I stumbled upon your version on Pinterest. Made it 3 times in the last 3 weeks. Thank you!
Kate
I’m so glad you finally made it, Helen! I appreciate you taking the time to review.
Susan
This turned out great! Super easy! I made it exactly as stated in the recipe. Next time I’ll play around with some additions.
CN
Can u use mct oil instead of olive or coconut oil in this recipe????
Kate
For best results, I recommend what is written.
Teresa
Best granola ever! Making this for the 3rd time since I discovered recipe less than a week ago. My family only wants THIS as their cereal now! With the cost of store cereal, this is a smart move! Plus it’s so much better!