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
Kate
Best recipe ever! I make it all the time and now my friends ask me to make it for them too :)
Kate
I’m glad you think so, Kate! I appreciate your review.
Stacey
I made this tonight – my first time ever making granola! I made a nut & seed free version (for health reasons). I added dried blueberries, cranberries, cherries, & unsweetened coconut. And I used the real maple syrup as suggested. I misread the recipe and added the dried fruit before baking, and it kinda stuck to the parchment. Oops! But it turned out perfectly delicious!
Dale Valleybird
I hate buying granola and can hardly wait to try your recipes. They sound fantastic! Thanks for the detailed instructions.
Kate
You’re welcome, Dale! Thank you for your review.
Jim Atwood
Thanks. Had intended to make my own granola for a bit. This recipe got me moving to actually get out a cutting board ant turn on the oven.
Followed the recipe and instructions for my first batch. Good basic ingredients. Great result! Crunchy, just the way I like it.
Branching out now with my own feedback loop. As one should.
Pascale Villeneuve
I have been making this granola for at least a year and I love it! I use agave nectar for the sweetener and add pecans, pepitas, and sunflower seeds. It is delicious on top of homemade Greek yogurt. Thank you!
Carsok
Just a note about agave nectar. I thought it was better/healthier than sugar but Agave is not a healthful replacement for table sugar. While it is less harmful and more natural, people who are closely managing blood glucose should avoid agave. The high fructose content can reduce insulin sensitivity and may worsen liver health. Agave is also a higher-calorie sweetener than table sugar.
Erica
I have made this recipe 10 times now.i change up the nuts. I add hemp. Almonds. Pecans. Walnuts. Pumpkin seeds. Sunflowers seeds…whatever I have. I’ve used whole oats and quick oats. I’ve used maple syrup and honey. I’ve added fruit or coconut. I leave it pressed after cooking until it cools and then we get big chunks.
It’s good every time.
Mary
Love it. We it it for snacks.
I put my own twist on it now with more nuts.
Kate
Thank you for sharing, Mary!
Wendy H.
This is the best granola. You can do so many different things to mix it up, I like adding extra cinnamon, nutmeg, toasted sesame seeds, pepitas, pecans or cashews, chopped dried apricots, dried cherries, and unsweetened coconut flakes. I like maple syrup as sweetener and think the salt amount suggested is perfect for balance. Consistency and flavor is spot on, easy and everyone loves it ❤️
Susan
I was looking for a heart-healthy granola recipe! Just finished baking a double batch of your recipe. This is so delicious. I made it with olive oil and maple syrup. Then added walnuts, orange rind (with a little sugar rubbed in), and coconut flakes halfway through. So Delicious!
Kate
Great to hear, Susan! I appreciate your review.
Lucy
I just made this today and it has to be one of my favorite granolas ever. So simple and delicious. I will try a few changes such as nuts for a different taste. Sesame seeds sound good. Thank you for sharing.
DJ
TRULY THE GREATEST GRANOLA RECIPE! I made it a few times and every time is was a hit! I would cut back on the salt, but everything else was on point!
Debbie McGinniss
Can you use date syrup in place of honey or maple syrup?
Kate
Hi Debbie, I haven’t tried it so I can’t say for sure. Let me know if you do!
Sally Halon
Hi – I have mixed date syrup with maple syrup and it works fine. Never used 100% but it might work – let me know! I love this recipe and have made it many times.
Kate
That’s great to hear, Sally! Thank you for your rview.
Lisa
Best granola ever! I’m about to make my third batch in two weeks. I found a Meijer brand trail mix with sunflower seeds, pepitos, cashews, and more. I use that and pecans as the nuts in the recipe. The sunflower seed flavor blends well. It’s especially delicious as cereal with milk.
Geena
I cooked it at 350 for 7minutes less than what the directions said and it was super brown and cannot be eaten, i wasted all my ingredients and time. I would recommend that you check around the 30 minute mark and go from there. Ingredients look good though.
Kate
Hi Geena, I’m sorry to hear that. Were you using a convention oven? Unfortunately it will impact your results.
Allison
Full time for cook in oven was 21-24 min, did you perhaps double that time when the instructions said to stir at halfway mark?
Serena
the 30 minute mark?? The recipe says to cook for 21-24 minutes, so maybe that’s why you’re having issues.
jason
You did something wrong. I’ve made this numerous times with varied ingredients and even bake it a little longer (26-28 minutes) and have never had a single problem.
Susan
Sometimes the oven is to blame. Try baking the granola for 20 minutes, if it’s still overcooked it’s likely that your oven is shooting over 350. You can always call in a technician to recalibrate it!
Suz
Great recipe! I make it once a week. I layer fresh fruit and plain yogurt and top with granola . Perfect for breakfast or dessert. Or we eat by handfuls, for a snack.
Kate
Great to hear, Suz! I appreciate your review.
Marilyn Smith
I tried to cut the recipe in half and it burnt at 350 for 20min. I have a little bit of a hotter oven, so I am going to cut the time in half. I am on my third try…. It tastes yummy before I cook it though! ha ha.
Chris
Delicious but struggle to justify the healthy label. Very High in fat with all the oil and seeds/nuts
Penny
Healthy fats!
CE
I have made this several times. I use about 2 tablespoons of maple syrup, then the remainder with honey as the sweetener. I use pecans, pepitas, craisans, any healthy nuts I have on hand. I sometimes add peanut butter chips and dark chocolate chips. Best recipe ever!
Emily
I’m definitely gonna try this! Could I use or add flax seed? Chia seeds? Amount??
Kate
Sure, let me know what you think!
Michael
I’ve tried this a few times in humid (Florida) and dry (Vermont) climes, but the granola has come out more chewy than crunchy. Extending the bake time resulted in burnt granola. Any recommendations on getting that crunchy goodness? Still ⭐️⭐️⭐️⭐️ for great flavor.
Kate
What sweetener are you using? Where are you placing it in the oven on the rack?
Kathy
Hi Emily! I mixed in whole flax seeds and chia seeds (just sprinkled didn’t measure) and it was yummy!
Kelly
Emily,
I used both I use ground flaxseed but whole Chia seed. I used about 1/2 cup each.
Cara
I have been making variations of this granola for years and absolutely love it. Lately my son and I love to make it with olive oil and honey and lots of nuts (usually pecans and walnuts). We add just a tad more honey than is called for and it tastes like baklava! It’s SO GOOD!
Kate
Great to hear, Cara! I appreciate your review.
Cathy
Why have I been buying granola for the last 30 years? In my attempt to cut back on sugar (my fav granola is FULL of sugar), this recipe called to me. This stuff is delicious and the amount of sweetness is perfect. I did 1/4 c. honey with 1/4 c maple syrup because we love honey. Also used olive oil because I don’t buy coconut oil. Accidentally added my dried cranberries prior to baking, still turned out fine, maybe a bit chewier than they would have been. So if you mess up and add it prior to baking, all will be fine! Thank you for such a delicious recipe.
Kate
I’m happy you enjoyed it and that it still turned out, Cathy! I appreciate your review.
Cheri Kinch
This granola recipe is the best. The crunch and baked grains are very satisfying. It is my go to breakfast. I eat it with fresh berries and plain or vanilla yoghurt, yum! Do you have a nutritional breakdown of carbs, protein, and fats?
Kate
Hi Cherri! The nutritional information is below the notes of the recipe. I’m glad you loved it!
Julie
I come back to this granola recipe time and time again and just change it up with different variations. I have not bought store granola since and do not plan to ever again!
Mimi
The first time I made this, I accidentally added the dried fruits before baking. I was worried they would burn, so I put the pan on the lowest rack and crossed my fingers, and it still turned out perfectly! I used pecans, cashews, apricots, dates, and pears.
But… last night I made 3/4 the recipe and absentmindedly neglected to reduce the oil and honey! I didn’t realize what I’d done until it wasn’t crisping up even after being in the oven for an extra 15 minutes. The result is almost like a chewier, more textured flapjack. It still tastes good, but I’m storing it in the fridge.
I need to pay closer attention! Anyway, the recipe itself is great!
Brandon
Love this granola! I change it around sometime to give it variety, favorite so far has been walnuts, almonds, sunflower seeds, chocolate chips and dried blueberries, I mix half honey and half maple syrup, soo good!! I put it in my yogurt almost every morning. Been thinking of trying brown sugar in it but afraid it might get too sweet, not sure if I should cut back on the honey and syrup or replace them completely. Thanks for the recipe, it’s amazing!
Yen Huey LIM
A very good friend recommended your granola recipe to me. I love it! My kids and husband love it! I shared it with my mum and she makes it now for my dad and brother – they love it too! Thank you for this delicious recipe!
Kate
Wonderful to hear, Yen! I appreciate your review.
Shannon
We love love love this granola recipe. It’s becoming a ritual of making a batch every Saturday so we have it throughout the week. I like extra nuts (cashews!) and then a little extra sweetener to cover the extra nuts. Yum.
Wendy
This turned out AMAZING!! I will never buy granola again. We kept it super simple for our 1st batch, it was so easy and we were surprised by how delicious it is!!!
Kate
That’s great, Wendy!
Sarah Purcell
I’ve used this as my “base recipe” for granola for a while now. We make it really regularly. I always use 4 cups of oats, half a cup of coconut oil, and half a cup of honey or maple syrup. And then the add-in options are endless. Our favorite combos have been
-Almonds, almond extract, orange zest and cranberries
-Dried coconut, pepitas, chia seeds, and vanilla
-Walnuts, cinnamon, vanilla, and dried cherries
Our only tweak has been that I bake this at 325 instead of 350. I use a dark pan and it burns too easily if we cook it at 350.
Thanks for this great recipe, Kate!
Alley Gonzalez
OMG! amazing!
The salty/sweet combo is magical. Also, the suggestion of adding orange zest was brilliant!
Bruno R
I love this recipe. I increase the recipe by another half (6 cups of oats, etc) but double the nuts and fruits. I also use 1/2 cup of honey and 1/4 maple syrup. I now have my sister-in-law texting me to ask when her next batch is on its way.
Kate
I’m glad you love that you make it so much, Bruno! I appreciate your review, Bruno.
P Bock
I have passed this recipe on to at least four people. We eat it each evening with yogurt and never get tired of it.
Kate
That’s great to hear! Thank you for your review.
Lene
Can you perhaps do this on a microwave? I’d very much love to try this!
Kate
Sorry, Lene. This is meat for the oven. I hope you can try it soon!
Katie
I have made this recipe dozens of times over the last year. I love it! Such a perfect breakfast or snack with yogurt or milk (or even for dinner if I’m feeling lazy). I love how adaptable it is, I throw in whatever fruit, nuts and seeds I have around. I cut back on the sweetener as well and it’s still delicious. I live by myself so one batch lasts me ages. I’ve got some in the oven right this second!
Crystal
I love this recipe its great and versatile. I was tired of buying granola is so expensive and it’s not hard to make at all.
Wanda Turner
This granola is so yummy and so easy to make, I’ll never buy store bought granola again. For our mediterranean minded WOE, I use avacado oil.
Sophie
This was good but mine didn’t clump at all. I did wait until it cooled completely, but I reduced the maple syrup by about half. I also measured the coconut oil from solid before I melted it. Not sure if any of that made a difference?
Kate
Hi Sophie, reducing the syrup impacted your results. If you try it again, let me know what you think!
ZC
So yummy and easy to make! I made this twice already …
Fern
just fabulous! I made it with organic liquid coconut oil and maple syrup- a few cashew pieces, lots of pecans and pepitas- then added some dried dates and apricots AFTER cooking. That was another first for me, as I’ve previously added the dried fruit before cooking. I’ve never put salt in granola before, but that sea salt just gives it that zing. Thanks also for your advice to take it out of the oven before it gets overcooked!! The only problem is that I can’t stop eating it out of the pan. It’s way too good!
Kim Baer
Love this recipe! It’s great how versatile this recipe is. I added in 1/3 cup of Flaxseed meal for the extra fiber. Thanks for the awesome recipe!
Kate
You’re welcome, Kim!
Kona Honi
Me too, only I did a gentle grind of my Flax seeds to initiate protein & fiber properties. Along with Apple & Walnuts!
Jen
This is our go to granola recipe – it’s got just the right mix of healthy ingredients.
Patricia
Hi Kate
I’ve been buying KIND brand granola at the store because it’s gluten free but also $5.00 for a small bag that only makes three bowls of cereal. This was fun to make and my house smells so good. I used olive oil and maple syrup and added raisins coconut and sliced almonds. Not all stores have GF oats but I managed to find Bob’s Red Mill at Albertson’s.
Thanks for a great recipe.
Kate
I’m glad you found this recipe, Patricia! Thank you for your review.
Clair Raybould
Made this and I’ve never made granola that works before. Hubby said it was delicious and it’s a firm favourite now for us, cheaper and healthier than many, I added nuts and seeds too
Jeremy
A weekly staple in our house, for years now. Thank you! Also, as long as I’m here, thanks for the veggie sushi bowls!
Kate
I love to hear that, Jeremy! Thank you for your review.
AJ
Awesome recipe. I had to put it in mason jars after it cooled or else I would have eaten it all. Added dried chopped nectarines, can’t wait to have it with my yogurt for tomorrow’s breakfast. This is now my go-to recipe and it’s so simple to make.
Kate
I’m glad you love it, Aj!
lee
Can you tell me how many ounces are in a cup.
Kate
Hi Lee, I don’t provide conversions but this chart has been helpful to others.
Ali
I’ve made this multiple times and love it. So healthy with no refined sugars. I added pecan, unsweetened dried cranberries, sprouted pumpkin & sunflower seeds, unsweetened coconut to finish. I don’t add as much of the “sweetener” as recipe calls for because I prefer it less sweet. I also prefer eating it plain. Last holiday I made a huge batch and gave it to people as a gift. Went over great! Got a lot of compliments.
Herlinda Sotomayor
Hi, I love this recipe it tastes delicious. The only problem I have is that after baking the granola sticks to the parchment paper, don’t know what to do about it. Please help.
From Herlinda Sotomayor
Kate
Hi, Are you sure you are using parchment and not wax paper? Wax paper shouldn’t go in the oven.
Jaz
Hi Kate. I was wondering if I could add less granola and more nuts? I’m looking for more of a cluster type product. Would this work or do you have another option?
Kate
You could try it, but I’m not sure if you will get the same cluster as the oats to help. If you try it, I would be interested to hear how it turns out!
Jenny
This is some of the most delicious granola I have ever had! I made a batch, with real maple syrup as the sweetener, and it was delicious. We enjoyed it so much we immediately made a second batch to give as a Mother’s Day gift. The recipe note about ensuring you stir until every bit of oat is covered is so important. I stirred our second batch way more than the first one and the ‘crunch’ noticeably improved!
Kate
I love that idea! Thank you for sharing, Jenny.
Alison
Had way to much rolled oats sitting in the cupboard. This was the best way to use it all up, it’s better than any store-bought granola! Thank you for the recipe :)
Herlinda Sotomayor
I love this granola recipe! The only problem I encounter is that every time I make it sticks to the parchment paper, don’t know what I’m doing wrong. Please help! Thank you.
Kate
Hi Herlinda, are you sure you aren’t using wax paper? You shouldn’t put wax paper in the oven.
Kath
Absolutely delicious . Will never buy ready made granola ever again. So easy to make and just tastes delicious. My friends have asked me to make some for them. I added a variety of nuts and topped with cranberries and a little chocolate. I need to make a larger batch next time as it did not last long enough to store in an airtight container !!!
Loomis Sandra
Yummalicious! I vary it all over the place – but keep coming back to this page for basic ratios and concepts- thank you so much!
Kate
You’re welcome, Loomis! I’m happy you enjoyed it.
Evy Thais Holdsworth
Cookie& Kate,
I have not made this just yet, but I plan on it ASAP! If it’s half as FANTASTIC as your Healthy Banana Bread recipe, then I am on it! Thank you for your AWESOMENESS!
Sarah O
What if you use peppermint instead of vanilla?!??
Oops, hehe, guess we’ll find out!!
Felicia
Can’t wait to make this. Can I store it for longer that a couple weeks if I vacuum seal the mason jar?
Kate
Hi Felicia, this will last two weeks in typical storage container. Or you can freeze it to extend the freshness. I hope you enjoy it!
Carolyn Palma
Thanks for your recipe, I’m trying out making granola for the first time now.
Margaret
Made this granola absolutely delicious family loved it..will be making this again
No more shop bought granola for us from now on..thank you for recipe.
Kate
Great to hear, Margaret!
Lisa
Kate I’ve made this granola several times now and it is a perfect recipe! Mine doesn’t come out clumpy, even though I press down, but I’m not bothered really because it tastes so delicious! Thank you for sharing, lisa
Ps I add almond emulsion and a bit of cardamom
Liz
Very good recipe thankyou!! I added 2 tablespoons of finely shredded organic coconut together with chopped almonds and some sunflower seeds and it was delicious. I like it because it’s not too sweet and very easy to make.
Kate
I’m happy you liked it, Liz! I appreciate your review.
Jeanette Arvidsson
Absolutely love this recipe. Hardest thing is keeping away from nibbling at it all the time and it’s a firm family favourite. I have it with natural Greek yoghurt and sliced banana in the mornings.
Dorothy Cook
This granola recipe is absolutely delicious.
I have used a seed mix of pumpkin, sunflower, golden linseed and hemp seed. I also added almonds.
Once baked and cooled I added dates and mixed fruit.
Kate
I’m glad you enjoyed it, Dorothy! I appreciate your review.
Donald Grassey
Very simple following the recipe without adding anything was also very tasty now I can’t wait to tweak it and try it different ways thank you for sharing that!
Kate
I’m happy you enjoyed it, Donald!
Judie
Loved it. Making it again now
Erica
I have made this recipe 10 times now.i change up the nuts. I add hemp. Almonds. Pecans. Walnuts. Pumpkin seeds. Sunflowers seeds…whatever I have. I’ve used whole oats and quick oats. I’ve used maple syrup and honey. I’ve added fruit or coconut. I leave it pressed after cooking until it cools and then we get big chunks.
It’s good every time.
Kim
Can you add chia seeds and if so how much? Thanks
Kate
Hi Kim, I haven’t tried it with this recipe. Sorry! A little does go a long way. Let me know if you try it.
Philippa Barnett
Hi if you mix all the dry ingredients together and don’t bake is it basically a museli?
Thanks
Kate
Homemade Bircher Muesli would be a great recipe if that’s what you are looking for!
Rosy
The last few batches I’ve made have turned out kind of chewy and not crisped up. Any ideas why?
Kate
Hi! I’m sorry to hear that. What sweetener were you using? Did you allow it to cool all the way?
vanessa monteith
I have wanted to make my own granola for a while now & this recipe looks amazing! Can’t wait to make my first batch this morning. Thank you for sharing.
Keshet
The best granola ever.
Kate
Thank you, Keshet! I’m glad you love it.
Tracey B
My kids love this granola with greek yoghurt for breakfast or for a healthy snack. Thanks for sharing.
Roxanne
This is the best granola recipe I’ve found. Highly recommended!
Kate
Thank you, Roxanne!
Ram
Loved it!
I subbed 1/2 cup powdered monkfruit sweetener and an extra 1/4 cup or so of coconut oil. With walnuts, pecans, dried fruit and coconut flakes it was better than anything I could get at the store. I’ll definitely make this again!
bashie
delicious over yogurt with berries
Shari
I have been looking for a granola recipe forever, tried so many and was disappointed every time. Not with this one though! Amazing, the texture is perfect and the salt really adds that nice flavor, thank you so much!
Kate
I’m so happy to hear that, Shari! I appreciate your review.
Glo
Love this recipe. Every time I make it I share some and they all want some more. What I like best is you can make it with so many different things and it is always delicious. I am printing this recipe again for a neighbor who loved it also. Thanks so much for sharing.
Kate
That’s great! Thank you for sharing, Glo.
Nicole
THE BEST!! Husband absolutely loves! I have been making it almost every week!
Kate
Great to hear, Nicole! Thank you for your review.
Cletus
This is an outstanding recipe for Granola, the basic ratios for the necessary articles. It might not sound intuitive, though in lieu of more expensive oils, bacon grease is excellent. I like cinnamon, so I always add a bit more than any recipe calls for. I’d think Nutmeg should also be good, and saw someone suggested Cardamom & Ginger. Sometimes less is more, especially with spices so I didn’t try all of them at once. They sure go together great in Ginger snap cookies… Hm.
Like everyone else, I’m trying to figure out how not to eat it all up at once. Please Advise. I do have to eat some for “Quality control purposes”, and make sure it’s turning out OK. Wouldn’t you agree…
M
Only baked for 15 minutes. Still burnt.
Kate
Hi M, do you have a conventional or convection oven? That will impact the results.
Kathy
Love this recipe! I used to think granola was a long and complicated process but this was so easy and sooo good!! It’s better than grocery store granola and so much better for you and cheaper! Thank you!
Lisa
Outstanding!
Sandra
I like crunchy granola and didn’t get that with this recipe,any thoughts on how to get it crunchy ?
Kate
Hi! How long did you bake it for and did you let it cool completely?
cj
Trying to eat healthier (!!) and wanted granola to top my Greek yogurt. Homemade granola is healthier and better tasting. This was amazing. Followed the recipe — Used light olive oil, pure maple syrup, pepitas, sunflower seeds, flax seeds and some craisins. AMAZING!
Kate
I’m glad you loved it, CJ! I appreciate your review.
Morgan
Great recipe! One thing I wish I had thought of though: my pepitas and nuts were already salted, so I wish I hadn’t’ added any in the recipe instructions. Just trying to help someone else!
fran
A huge family hit! Thanks for all of your alternative options for special diets.
Kate
That’s great, Fran! Thanks for your comment.
Oya
I love this recipe!! My son asked for it once again, so here we go again. It’s super simple and not messy at all. I love raisins in this recipe because roast beautifully. I don’t love raisins raw, but they’re amazing when baked. (Also in KC!!)
Deanne Dunnigan
I like to use chopped dates in homemade granola. The lightly sugared ones make a great flavor! Thanks for the recipe!
Kari
Oh my! This is really really good granola. I love it so much I don’t think I’ll buy packaged granola ever again. Thank you!
Kate
You’re welcome, Kari! Thank you for your review.
Bevy
Thanks Kate,
I wanted a granola recipe for my fruit and yogurt. This is very easy to make. And, I got to add the ingredients that I wanted. I made it gluten-free and it worked out fine. I wish I had a looked at the other recipe that said use an orange zest, next time, I will add it when I make the recipe.
Karen
This looks so good but can it be made into a granola bar? What’s the best way to get it to hold together?
Kate
Hi Karen! Try my Easy No-Bake Granola Bars
Susan
Third time making this granola. Made it for my daughter for breakfast with yogurt. Then I made some more and gave some to my son. Hubbie ate Alot of it, so my son asked for more! Guess this recipe is a keeper.
Kate
Thank you for your review, Susan! I’m glad it was a hit with your entire family.
Chava-Shoshannah
Very straightforward instructions. I didn’t have to babysit the oven like I do with my other granola recipes. The finished granola came out soft, not crunchy for me, but I still love it.
Jen
So easy and the results are excellent! I’m excited to try some different variations. :)
Cletus
This is so good, and gotta follow up on some of the comment, too.
Definitely want to keep a close eye on it in the oven, temperature wise. Some ovens aren’t very accurate. I think a thorough stir midway or about halfway through is important, and while I like a nice toasty brown color, keep in mind it will continue to bake for a minute or two after removing from the oven. There is only a short window of time between “just right” and “uh-oh”.
This latest test batch, I used Cinnamon, Ginger, and Cardomom, dried Orange peel, and Lemon extract. The citrus adds a nice bright flavor. There really is no end to the flavor combinations and variations that can work, in a way I think Granola is a little like Popcorn, in that it’s a “vehicle” or base upon which to build.
One thing I’m pondering now – how about Chili flavored Granola? Garlic, Cayenne? Nacho Flavored Granola? Sour Cream and Onion? Hm.
Annie M
Delicious and easy, perfect with fruit and yogurt, or as a snack! ! This is now my go-to recipe for granola and I make it every two weeks. So far I’ve used honey, almonds and pecans, and I add coconut half way through cooking. I’m looking forward to trying more variations!
Kate
I’m happy you enjoyed it, Annie! I appreciate you taking the time to review.
Sunni Friello
Ahmmm, oops! It was only after reading the reviews tonight that I saw the dried fruit is supposed to be added after its cooked. Say what? Lol. I cooked it all together and it was so chewy and yummy! I am trying it for the second time tonight and it’s in the oven as I type. I love it with Greek honey yoghurt. I eat it every night as a healthier alternative to chocolate. It’s so tasty and delicious and cheaper than the store bought granloa and I love that I can use whatever I have at home to mix it up. Great recipe thanks
Linda Logan-Condon
Love this recipe. How many calories are there in a cup?
Kate
Hi Linda! The nutrition information is below the notes section of the recipe. I’m glad you love it.
Marie
Hi,
Sounds yummy!! However, I’m watching sugar intake-how could I use Monk fruit sweetener in this recipe?
I’d love to try it!!!
Thanks!
Kate
I haven’t used it, so I can’t say for sure. Sorry!
Sharon
I just made my first batch. It tastes amazing and my whole house smells wonderful. I’ll definitely be making this again. Thank you so much Kate :)
Kate
You’re welcome, Sharon! Thank you for your review.
Monique
Excellent! I make this at least once a month.
Sana
This recipe is so easy to follow, and what makes it even better is I choose my own ingredients’s ie organic good quality maple syrup, nuts/GF oats etc. which is more economical for me to make instead of buying a 200 grams readymade granola that can get so expensive if you’re looking for rsf/gf organic ones. I have my second batch already baking in the oven as we speak :-) so thank you Kate !!
Kathy
This is a mainstay in my kitchen. Just perfect every time. I look forward to trying the “maximum clumps” technique on my next batch!
Kate
I love that! Thank you for sharing.