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
Cindy N
Wow!! This recipe is soooo good! Easy to make too. I used unsweetened applesauce instead of oil! Delicious! Will be a staple in our home. Thank you!
Amanda
Did you use the same amount of applesauce as oil that the recipe calls for?
Joanna Darden
Hi! Yes, substitute unsweet applesauce for oil/butter for same amount. Works in everything, granola, muffins, banana bread, etc.
Cindy N
Yep!
Tammy
Great recipe. I sometimes like my granola clumped together but for cereal I like it drier and separated. This recipe worked great for that. The only change I made was I baked it at 300 for 48 min, stirring every 12 minutes.
Katie B
Oh. My. I’ve been battling granola recipes for years and one is the BEST! I didn’t have enough oil so I mixed Japanese sesame oil with the olive oil I had…amazing!
Thank you KATE!
Kate
You’re welcome, Katie! Thank you for your review.
Tania
This granola is fool-proof and delicious. I get compliments every time. I’ve mastered the maximum clumps using your tips!
Az
hi! i was wondering if this could be made on a stovetop? my oven is currently not working and i need to make this!
Kate
Hi Az, I don’t think that will work. Sorry!
Amy
This recipe is spot on! Rich flavors and wonderful crunch- will be perfect topping for yogurt. Only issue – it’s so good I have to watch my portion size! I made it with olive oil and loved the savory flavors with a pinch of kosher salt to balance the sweetness from the honey. I also added a bit of almond extract in addition to the vanilla. Thank you for a healthy, delish granola!
Teresa McWilliam
My partner says he used to make a sort of granola by frying the oats and nuts in a cast iron pan while stirring constantly, with no oil. He would just add some sweetener when he had a bowl. It made the oats and nuts taste toasty but there weren’t any clumps, of course. You could try that!
Teresa McWilliam
My comment was intended as a reply to the person who was wondering if they could make this recipe on the stove top because their oven is broken.
This recipe is the best granola I’ve ever made! Thanks so much.
Michelle
You might try an air fryer. Just cut down on the cook time.
Dougie
We use a deep fryer for granola in Scotland
Kathy
My husband and I both love this granola. Quick and easy and very good. Just made my second batch this morning. I may add seeds next time as a variation.
Maree
2nd time making this granola, I love it . I have made it with olive oil and coconut oil, I prefer the coconut oil, both ways are fantastic. Its in the recipe book for life! Thank you
Kate
You’re welcome, Maree! I appreciate your review.
Sherri
This came out delicious. I added 1/4 cup of pumpkin and pumpkin spice to make pumpkin granola. Kept everything else the same. Will definitely be making this again!
Carolyn
I’ve made this twice now and we all love it. It’s crispy and delicious but wish I could get it to clump more…….any extra tips?
Carolyn
Update re clumping! I made another batch with honey instead of maple syrup and the clumping was much better. I also waited the full 45mins after cooking before putting it into an airtight container. Every batch has been delicious!
Megan Hester
This is THE BEST granola. Not only does it come out perfect, it’s delicious and healthy. I love that I can make a basic batch and each of us at home can add in our favorite extras. For me— dried cherries and roasted cashews for hiking fuel. Also the freezing tip is perfect. I find it’s extra delicious to snack on still frozen. Thank you for this recipe!!
Kate
I’m glad you love it, Megan! I appreciate you taking the time to review.
Carol
I made this granola today,it is cooling now but I had to sneak a taste, turned out great, thank you for the recipe :)
Kate
Great to hear, Carol! I appreciate you taking the time to review.
Michelle
Fabulous recipe however I halved the quantity of oats and kept everything else the same. I also added 1/2 cup desiccated coconut to the oat mix. Toppers were dried cranberries and apples. Absolutely delicious and my little one loves it also.
Marcia
I made this granola and love it. It’s simple and crispy. I used extra thick rolled oats and had to add a few extra mins on my oven. The only thing is that I followed all the instructions to have some clumps but I didn’t succeed. Is it cause I used maple syrup? Any other suggestions on how to make it clumpy?
Thanks for sharing this recipe. I’ll be making another batch tonight.
Kate
Hi, it could be the extra thick rolled oats impacted it.
Sabina
Hi. I did your granola last time and just starting so it again. It is so YUMMY! Thanks for sharing this recipe. It’s really cool
Allison
This is my favorite granola recipe! We always start making it this time of year and churn out batches regularly through fall and into winter. Makes great holiday gifts in a nice mason jar with a ribbon!
Carla
BEST. GRANOLA. RECIPE. EVER. !!!.
I have tried making granola a few time before and it never quite turned out right. I used this recipe and it is honestly delicious! I used olive oil instead of the coconut oil and it is a perfect balance of sweet and savory. I used chopped apricots and added the optional 1/2 cup of shredded coconut. I have, large crunchy, sweet clumps of granola. I followed the tips and instructions properly and it turned out perfect. I did however have to bake for longer than stated but everyone’s ovens are different.
Thank you. I will be making this again … And again!
Kate
Wonderful to hear, Carla!
Michelle
Both and my daughter agree this is the best granola I’ve made. I was skeptical with using oil(I used olive oil) but it came out great.
Kate
Wonderful to hear, Michelle! I appreciate you review.
V
Can you make granola bars with this recipe?
Kate
Hi V, I would suggest my Easy No-Bake Granola Bars. Let me know what you think!
Olivia
Amazing, I mixed maple syrup and honey ( 1/4c & 1/4c)
Sophie Paul
Thanks for the information.Is there a problem leaving the granola for overnight and serving it as breakfast in the morning.
Pamela
Can molasses be substituted for the honey or maple syrup?
Kate
Hi Pamela, I would recommend my Gingerbread Granola
Christine
My house smelled amazing after making this. Made it exactly as the recipe directed but added 1/2 tsp of nutmeg. Super delicious and not overly sweet. Love it! I’m excited to try some of the other flavour variations.
Mincan
Hi can I substitute the honey for more olive/coconut oil? Thank you
Kate
Hi, I suggest the recipe as written for best results. I hope you try it!
marie west
i have bookmarked this in my recipes. i love it and make it all the time. thank you so much. i have some in the oven right now and i added coconut flakes, chia seeds, crushed cashews, walnuts and pecans and a mixture of pepitas and sunflower seeds. i usually eat it with greek yogurt and raw honey. yum yum. and it makes a great thank you for my cat sitter!
Kate
I’m glad you love it, Marie! Thank you for your review.
Kim
This recipe was ridiculously easy to make and exactly what I was looking for in a granola recipe. Absolutely perfect!!
Dr Andrew Turner
The recipe is fantastic. The maple syrup and the coconut oil are essential. I use dried cranberries and chopped dried apricots.
Kate
Thank you for sharing!
Jennifer
I don’t normally write reviews on recipes I make as I never have the time but this granola is amazing! So lovely with some pain Greek yogurt and surprising filling, just the right amount of sweetness!
I added desiccated coconut with the oak mixture to roast and used pecans and cashews and raisins mixed in once cool. Been making this every Sunday for the week ahead!
Thank you for the lovely recipe
MB
Still my tried and true granola recipe. Everyone I have shared this recipe with always confirms that this is the easiest and best base recipe. I just tried the orange zest to change things up. YUM
May
Hi!
I just made this granola recipe this morning; it’s all done and cooling right now! Can’t wait to try the granola with my standard plain Greek yogurt breakfast tomorrow. I used chopped up walnuts (because that’s what I had on hand) and will add dried cranberries and unsweetened shredded coconut. Looks, and I’m sure will taste so much better than the package of store-bought granola at the local grocery store. Much less expensive as well.
Rachel Murphy
Love this! I used avocado oil and made half a batch :) I eat with defrosted cherries and yogurt.
Jessica
Kate, the first time I made this granola I used the recommended 3/4 tsp of table salt and my partner and I found it to be so salty it was almost inedible. As a bonafide salt-lover, this surprised me. I ended up turning it into “sweet and salty” granola bars with the addition of dates, more honey, and almond butter. Since then I have made it with a scant 1/2 tsp table salt and loved the taste and particularly how clumpy it gets—it forms solid sheet after cooling and breaks into satisfyingly crunchy clusters! I also love how customizable it is. I just think that maybe your salt recommendation needs some rethinking, particularly for folks using table salt. Even so I’ll continue using this as a base granola to tweak as I please. Love your recipes!
Cathe Bond
I made your granola recipe using stevia versus sugar or honey.
Added a splash of maple flavour.
IT IS DELICIOUS!!!
So Simple…all pantry items!!!
THANKS FOR KEEPING IT EASY !
Sandra
This sounds yummy! I need to make a nut free option- would it work to use just pepitas and sunflower seeds (total of 1 1/2c)? Thanks!
Sandie H
Can you please suggest how to make a NUT FREE version of your granola? Thanks! I love so many of your recipes & can’t wait to try this… just needs to be nut free.
Kate
Hi! You can use pepitas. I hope you love it!
Laura
Crazy good! I wanted to use up stuff I had, so I used walnuts and sesame seeds, honey and a little maple syrup. I think the sesame seeds were a really good addition. This was so easy! I’m never buying granola again.
Lou
Just made this recipe
I cut it in half just in case I wouldn’t like it big mistake very tasty crunchy goid flavour I added almonds to the mix and toasted the coconut flakes delicious
Thank you
Pamela
Turned out delicious. I used honey for the sweetener and baked it 10 minutes longer so it would turn out really crisp. I’ll be using this recipe often. Thank you!
Kate
You’re welcome, Pamela!
Susan
Love this recipe, thanks for sharing. I added chocolate covered hemp seeds. I thought in the next batch I would try chocolate covered goji berries.
Carole
This is my go to granola recipe, it turns out perfect every time, sometimes i add every nut i can find the only thing i haven’t added yet is the kitchen sink.Pecans walnuts, almonds , cranberries, coconut pumpkin seeds,sunflower seeds apricots,figs. It is so good thank you.
Kate
You’re welcome, Carole! I appreciate your review.
Natalie
I treat myself to expensive granola occasionally and this recipe has taken away the need for that indulgence. Made this once and fell in love immediately! Best granola ever. So easy. My 22 month old daughter loves it too! Making the second variation today.
K Chen
This is our go-to! I use date syrup and/or maple syrup, normally just a little less than called for. Thank you!
Kate
Love to hear that, K! I appreciate your review.
K Chen
And I’ll add in a little bee pollen with the raisins/coconut flakes, after it bakes. And a little nutmeg w the cinnamon for fun.
Corey Ann Nelson
I’ve probably made this recipe about 20 times for my family. None of us can get enough! Delicious!
Kate
That’s great, Corey! Thank you for your review.
Caitlin Penrod
Can I use blue agave instead of the honey? I have tons of that on hand, and wanted to find a good use for it.
Kate
I haven’t tried it, so I can’t say for sure. Let me know if you try it!
Rita
Awesome recipe! I baked a bit longer – about 30 mins total. I used toasted sesame seeds and pistachios for the nuts and seeds. Delicious!
Nitya
The first time I made it, it was wonderful. However the next two times it didn’t get crispy. Could it be that I needed to stir more?
Kate
Hi! Are you sure you got the measurements correct? Did you leave it in for the same time & let it cool completely?
Diane
Hi!
Thanks so much for this recipe, Kate!
Ive made it every week for about 6 months for our family- we all love it!
I usually make it with walnuts and peanuts, coconut and dried tart cherries/ delicious.
❤️❤️
Kate
That’s great to hear, Diane! Thank you for your review.
Jd
This recipe is so easy to customise according to taste, and it’s very forgiving if you don’t measure exactly. We add way more than 1 & 1/2 cup of nuts and seeds, putting into the mix rough-chopped cashews, almonds, walnuts, pepitas, sunflower seeds, and desiccated coconut. We combine honey and maple syrup (sometimes using only golden syrup instead… similar to molasses), heating it on the stove at low heat, and also adding two huge globs of peanut butter. Heating the coconut-oil/honey/syrup/peanut butter makes it much easier to combine all ingredients – consider doing this at step 3.
Thanks, from Australia.
Jim Waller
I usually don’t leave comments, but this has become a staple of my diet and I am grateful to have found your recipe. I suffered a heart attack and had open heart surgery and my diet took a drastic change. I make this once a week and snack on the cookies, as the grandkids call them, and eat the crumbly stuff for cereal with fruit. Thank you for sharing this wonderful recipe.
Kate
I’m so glad you left a comment! Thank you for your review.
Marina
Love Ithaca granola from the first me i cooked. If I want to add chia and flex how much it’s will be? Thank you
Laurie.
Would it be ok to use quick oats??
Kate
You can, but it won’t have the same cluster result. Let me know what you think!
Humayra
Thank you for sharing, this granola is absolutely delicious and so much better than store bought. Not to mention, it can be made at a fraction of the price! A big thank you from South Africa ❤️
LJ
It looked good and smelled great but crumbled apart and did not form into bars. I’m not sure what went wrong.
Kate
Hi LJ, I’m sorry to hear that. How long did you bake it? Did you let it cool completely?
LC
I’ve made so many variations of this recipe since finding it last month! Love it. I reduce the salt amount a lot unless I’m making savory granola, otherwise too salty for me – but a great recipe with lots of ideas for different variations provided. Always tastes best starting the day after making it, in my experience, and stays good a long time stored in an air tight container.
Kate
Thank you for sharing, LC!
Heidi
This is good granola! I added chia seeds and used half walnuts, half pecans and added 2T pepitas. I added coconut butter to the melting coconut oil. YUM!
Kate
I’m happy to hear you enjoyed it, Heidi!
Bud Beck
Hi Kate, I’ve been making your granola recipe for about a year now and I just love it! I eat it most days with fresh fruit and yogurt. Thank you for sharing!
Kate
Great to hear, Bud! Thank you for sharing.
Alice
I love this recipe! Easy to make and throw in different nuts and dried fruits depending on what I have on hand. I use EVOO, honey and a bit of syrup for the sweetener.
Heidi
Can this be made with vegetable oil?
Kate
I prefer it as written, Heidi.
Janet
Can I soak the oats overnight before baking?
Kate
I’m not quite sure the end result without testing that myself. Sorry!
Donna Van Eerden
I make a batch of this granola at least once a week. It’s a family favorite! We’ve used this recipe for years and change the mix-ins and oils for variety.
Judith Lopez
I made this! Delicious and easy. I used trail mix and just separated out the mix in’s I wanted to use. My hubs is low-sodium, so I didn’t add any salt.
Jessie
Have you used flakes barley instead of oats to make granola. I seem to have a reaction to oats no matter what sort. What do you think.?
Kate
If you try it, I would be interested to see what you think!
Caroline
This is a great granola recipe! I usually make it a lot healthier with less syrup and oil, but it’s just not great that way! It’s so nice to have delicious granola again. Thanks!
Melanie
Absolutely love this granola recipe, made it 3 times now & perfect each time. Especially love the clumpy bits, which I’ve found hard to achieve with other recipes. I usually make the basic recipe & throw in whatever dried fruits & nuts I have in the cupboard. Definitely give it a try, you won’t be disappointed!
Kris
So good we can’t keep it in the house. It’s the right combo of everything. Made a double batch today!
Kate
I love to hear that, Kris! Thank you for sharing.
Spartan
#Cookie&Kate,
If I want to add chia seeds & flax seeds should I do before, halfway or after baking?
Also, could I add protein powder to kick up the protein?
Kate
Hi, I haven’t tired it but you could try and add after you toss. I’m not sure if you will get the same clumpy finish or if they will burn. You can try to add it when you serve it too.
Karla
This is the best granola recipe! Simply delicious!
Kate
I’m happy to hear you enjoyed it, Karla.
Michelle
We all of this granola! It has become a family favorite!
Rae
Love this recipe! It’s clean and simple, and a great base from which to get super creative with add’l flavors. 10 stars, Kate!
Kate
Thank you, Rae!
Ann
Just packed up another batch of this granola – I got really nice clumps this time, by following the instructions exactly. I use olive oil and maple syrup, and everything else per the recipe except that I replace a quarter of the oats with buckwheat groats, and no dried fruit for me. We usually have this with yogurt and fresh fruit, and for some reason I don’t like the combination of fresh and dried fruit. I figure I can always add raising or cranberries to an individual serving when wanted. I typically make just half the recipe and that fills two medium size (500 ml in Canada) deli containers. It’s quick and easy enough to make, and freezer space is at such a premium, that I don’t see a reason to make a lot at once.
Susan Poston
Can you use toasted nuts, or only raw?
Marianne
It was very tasty but definitely wouldn’t clump☹️
Kate
Did you let it cool completely? I’m glad you still enjoyed the taste!
Lindsay
This is my go-to granola recipe and I change it up every time depending on what I have on hand. Today I used chopped dates and pumpkin spice :) thanks for the fab recipe !
Kate
You’re welcome, Lindsay! I appreciate your review.
Durgha
Hi
I love this recipe and everyone seems to love it. I baked mine at 350 for 20 mins, it was golden brown on top and let it cool. But the underside of the granola was sticky and a little moist. I had used honey as I don’t have access to Maple Strup where I am from. How can I make sure the bottom layer is crisp too?
Kate
Hi! It sounds like you may have not been using a large enough pan. What size was it? Did you toss it half way?
E-Van
Super delicious. Made this five times now. I don’t mind subbing molasses for some of the honey, and a couple tablespoons of dark cocoa didn’t hurt either.
Kate
I’m glad you love it! Thank you for your review.
Kahylin
Love it, so much better than store bought
Gloria
This is the most delicious and helpful granola ever! After being on chemo for nearly 13 years, my gastric system was completely destroyed. Regulation became my biggest challenge. I’ve avoided store bought granolas because they’re so high in bad sugars and fats. Then I found your recipe and HALLELUJAH, I’m so glad I did I make it with grape seed oil and local maple syrup, good nuts and unsweetened coconut. I add fruit to my bowls and use oat milk. Your granola is best thing I’ve started eating daily!
Thank you, thank you
Gloria
Kate
I’m so glad you found this recipe, Gloria! Thank you for sharing.
Jules
I have made other recipes for granola and I immediately remove granola to aluminum foil to cool after taking out of the oven. For this recipe do you cool in the pan?
Kate
Hi! Yes, you want to leave untouched after you pull out of the oven to let it cool.
Gloria
What a great recipe! Turns out amazing every time. I also use half maple syrup and half honey. Sometimes I change up the nuts and seeds and use a mixture of pumpkin seeds, sunflower seeds and pistachios. Dried blueberries are also yummy in it. Once cool, I vacuum seal some and throw in the freezer. This is my go recipe for homemade granola. Thanks for the recipe.
Lisa
Made your granola recipe today and it’s so yummy! Nice amount of sweetness and so much flavour.
For the nuts etc that are required in your recipe, I ended up buying on sale a large bag of premium mix (had peanuts, currants, sunflower seeds, pumpkin seeds, roasted almonds and raisins), and used 2 cups.
I ended up putting too much of the mixture on the pan (even though you said not too lol), so it didn’t toast as good. So split between 2 baking sheets and cooked for another 5 minutes to finish toasting.
As you noted, the mixture will still look and feel a bit moist, but after letting it sit for the 45 minutes, it was beautiful and crispy/toasted.
My adult kids loved it and will be taking too work for snack:)
Thank you so much
Kate
You’re welcome, Lisa!
Lisa
I forgot to make it 5 stars on my comment I just made:(. Please change it if you can. Thank you
Jax
Trying to have a high protein diet with the benefit of fiber and oats. Has anyone tried adding in any protein powder of collagen without affecting the taste??
Thank you for any help / suggestions :-)
Jane Palmer
I love this recipe. I like to cook my dried fruit, so added at the beginning. The first time I made it, I misread the oven temperature (where were my glasses?!!!), but it still came out great. As someone else said, a very forgiving recipe!!! Thank you!
Kate
I’m glad it still came out, Jane! I appreciate your review.
Leo
good recipe, it was yummy
Georgia
I’ve made this now twice and I can’t stop sharing it and or eating it and k find more dried fruits to add to it thank you so much for sharing it. This is what I call my Crack it’s addictive. I don’t drink or smoke nor so drugs but if this was a drug I’m forever hooked
Enjoying it graciously,
Georgia Tarpley
Sharon
This recipe is absolutely amazing!!! Love love love it! Thanks so much for sharing this! Have made it several times,and I love to do it with olive oil and honey,I always add coconut halfway through. This is my go to cereal and I make fresh banana milk as well!! Thank you Kate!!! 5star rating from me!
Kate
Wonderful to hear, Sharon! I appreciate your review.
Angela
The best granola recipe, delicious! I change it up with amaranth puffs, rice puffs and alternative, like bean flakes. Add fruit once toasted… YUM!
Kate
I’m glad you loved it, Angela! I appreciate your review.
J. C.
A great recipe that I’ve made several times now. Less sugary than other recipes I’ve found and a good alternative to processed cereals. Not to mention cheaper than buying it at the store. I make it rather basic (no add-ins except some sunflower seeds) because of varying allergies and preferences in my family. I’ll often stir some dried fruit into mine before eating it and throw in some chocolate chips for the kids.
Laura B.
I’ve made this granola many times and it’s so delish! I tried an experiment this weekend and made a half batch with no fruit or other mix-ins. Stirred orange zest and finely chopped rosemary in at the end. And used it as a crumble topping for a vegan pumpkin mousse parfait I created. Holy cow was it amazing!!!!
Linda Daly
I add a whipped egg white to granola before baking. I sprinkle dried fruit on after I remov we from oven. Baking it in makes the fruit hard.
Kenna McKinnon
I love your recipes, Cookie and Kate. All of them, homemade, not fussy, and easy to make. This granola is now my favorite, made with various ingredients like dates and assorted nuts, chocolate chips, cranberries, or whatever I have on hand. I’m grateful for your down home recipes and your positive comments! Thanks from Canada, eh?
Cheryl
The best recipe! I’ve tried so many. This one is straightforward, adaptable, and so delicious.
EJ
Mine came out burnt at 20 minutes :(. Maybe my oven is hotter than it says. I’ll get a thermometer and try again with half the time.
Kate
Let me know if you try it again, EJ!
Tricia
I have 2 other granola recipes I have used in the past, both are delicious. However your recipe is the BEST! I absolutely love it! Thanks for the recipe.
Kate
You’re welcome, Tricia! I appreciate your review.
Gloria
Hola Kate,
Gloria here with a question.
I love roasted nuts and have tried so many with mixed results. The nuts in your granola recipe are the best! If I roasted nuts with your liquid combination, (no oats) and roasted them the same amount of time as your granola recipe, would they come out just as good?
Generally if I make maple syrup nuts they turn out super sticky, no matter what I do.
Hope your day is filled with remembrance and reflection
Thanks ☺️
Kate
Hi Gloria! I would suggest looking at mySweet & Spicy Roasted Party Nuts for some guidance!
Ann
Just made another batch and used walnuts instead of pecans. To my taste, it turned out rather bitter. OK for just me and my husband but I’d not serve it to company. Next time – pecans all the way!
Micah Estuye
I love this recipe! It’s my go to.
This morning I tried it using quick oats since I am out of rolled oats and it worked great! I just watched that it didn’t overcook, and put it in for less time. (14 minutes stirring halfway)
I also halved the recipe so you can take that into account. But it turned out so perfect
Rhonda
This is such a delicious and easy recipe! My husband doesn’t like cooked oatmeal. He always prefers granola, which is so much more expensive. Now I have the best of both worlds for him. I can buy it at oatmeal price, and feed him granola. He and my 16 yo both say that it’s the best granola they’ve ever had.
Denise Taillefer
Great recipe just love it. Made it twice now. But I’ll never buy granola again. Thanks!!!!!
nigel
i made this but slightly varied the ingredients. i want to know, it seems the oil to oats ratio as well as temp/time are very important. i usually tend to overcook mine, how can this be avoided and still get a nice crunchy granola.
Anne
I love this. Make it with coconut oil, and half honey/maple syrup. Add puffed rice to add crunch and lighten a bit. Some ginger as well as the cinnamon. Use whatever raw nuts I have. Will never need another recipe!
Kate
That’s great, Anne! Thank you for your review.
Ann
Puffed rice is a great idea! as is ginger. I usually add cardamom, and substitute kasha (buckwheat groats) for about 25% of the oats, which makes it very crunchy. It’s a very flexible recipe.