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.
Healthy Granola
- Author:
- 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
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Molly
I’ve made this recipe regularly for years now, and it is our favorite. I do sub out half the oats for thin-sliced almonds, just to boost the protein content.
Raadhika
Love this! Made this with a quarter cup of the maple syrup for a slightly less sweet option, and it worked perfectly. We are enjoying it in yogurt parfaits every day this week. Delicious, nutritious and much cheaper than store bought options that are often way too sweet. Thank you, Kate!
★★★★★
Sammie
Loving the recipe although I didn’t include fruit. If J add everything up this only made 5 1/2 cups, so is the recommended serving in your opinion a 1/3 cup or 1/2 cup?
★★★★★
Lily Rojas
Absolutely delicious and so quick to make. I used agave nectar in place of honey or maple syrup. Olive oil for the fat. Skipped the dried fruit. Used a mix of chopped walnuts and black sesame seeds. Added zest of an orange. Also a small amount of almond extract in addition to the vanilla. I squashed at the midpoint of baking. The chunks are gigantic with a deep rich flavor and very crunchy. Thanks for the easy recipe.
★★★★★
John
Per Healthline, “Agave nectar may be the least healthy sweetener in the world, making regular sugar look healthy in comparison.”
Anh
This is 100% true – agave nectar/syrup is very unhealthy! I use maple syrup and it’s delicious!
★★★★★
RuthAnn Bonnell
I really liked this recipe. My only complaint was I didn’t clump up very well. It’s a small compliant considering the fact that I will be making this again next week
★★★★
Rita Pamplin
One person said they squashed it down half way through baking maybe with a spatula.
Looking forward to making this
Jennifer
Mmmmmmm…..Perfect!! We really love this granola. Thank you!
★★★★★
Kate
You’re welcome, Jennifer!
Stacey
Make this once a week! Shared recipe with friends. – They make it once a week too! I use honey and it hasn’t burned – I stir it at half way (12 min.) Stir in fruit when complete and still warm, pressing it down in pan to cool. Once cooled, I break it into pieces.
Great recipe. Thank you!
★★★★★
Cheryl D
First timer here, this stuff is so incredibly delicious!! I used maple syrup, and added 1/2 cup of rice crispies instead of the half cup of nuts. I used pumpkin pie spice instead of cinnamon. YUM. Thank you!
Tori in Kansas City
THIS GRANOLA IS SOOOOOOOOOOOOOOO DELICIOUS!!! Just discovered your website recently. I have to limit myself because I want to eat the entire batch. Seriously!!!!! I will probably make this hundreds of times in the future. Thanks!!!
★★★★★
Kate
You’re welcome, Tori! I appreciate your review.
Melissa
I intend on making granola for the first time about 4 months ago, bought all of the ingredients that were listed on a different recipe….well I never made it! So this morning I said I was going to finally going to make that granola, but couldn’t find the original recipe so I did my googles and found this one!!! So glad I did, it is super easy to make and delicious ❤️
Kate
I’m excited you enjoyed it, Melissa! Thank you for sharing.
Paula
Best granola ever! So delicious and so easy to make!!
★★★★★
Effie
Hi Cookie and Kate,
Thank you for this wonderful recipe!
The first time I made it I didn’t have enough maple syrup so I used half maple and half molasses. I made it again today and used all maple syrup. For me, I liked the flavor the molasses added. I had also added some nutmeg along with the cinnamon the first time, too. I like the addition of nutmeg.
I will be making this often!
Thank you,
Effie
★★★★★
Lynn
I love this recipe! It’s easy to make and so delicious. I’ve experimented with many different nuts, seeds, etc. and it’s always turned out very nicely. Thank you!
★★★★★
Kate
You’re welcome, Lynn! I appreciate your review.
Dave
hi , can i swap the rolled oats to steel cut oats.
Kate
Hi Dave, I recommend this best as written.
Nita
This is BY FAR the best granola recipe ever! This is the third time I’ve made it. I tried it with honey this time and it’s even better than with maple syrup!
★★★★★
Kate
Thank you for sharing, Nita!
Candy
Fabulous, easy recipe. Not disgustingly sweet like another one I used. Love your website! It’s my go-to because I know I’ll find something good.
★★★★★
Jamie
This is the best granola recipe! It makes a ton of granola and is so easy to customize. I usually use olive oil, honey, and sliced almonds, but made the gingerbread variation around the holidays too. Yum!
★★★★★
Cindy
This turned out awesome! My husband does not like almonds so I used sunflower seeds. With the coconut oil, I still added almond extract with the vanilla! Perfect for yougart and blue erries!!
Kate
Great to hear you were able to make it work, Cindy! Thank you for sharing.
Pat
Yum !
Today was the first time for me to make this!
I will definitely make it again!
Delicious! Yum
So much better than store bought!
I thought it was easy to make too ! Turned out perfect!
Thank you very much Cookie and Kate !
★★★★★
Kate
You’re welcome, Pat! Thank you for sharing.
Elaine
I’ve made this twice now using a mix of pecan and walnut. It’s just perfect on top of plain yogurt. This one’s a keeper.
★★★★★
Kate
I’m excited you think so, Elaine!
Craig Ball
You did an awesome job ruining any kind of store bought granola for those who come to our house! People have even brought me large batches of Food Co-Operative bulk granolas that I’ve doctored and rebaked after they had tasted the ones I’d made from your guidelines. Great job as always.
Kathleen N Campbell-Smith
Hi Kate
This is my goto granola recipe. I use one more cup of oats to lessen the sweetness and vary additions but always this great recipe. Kathleen
★★★★★
Kate
Great to hear, Kathleen! I appreciate your review.
Gregory Zeller
I make this a lot. Use a heavy sheet pan
I use half honey an half maple syrup. Love it!!
Sajdah
Great recipe! I used date syrup, cashews, and dates. It worked perfectly.
keith
loved this, thank you! healthy and tasty and not overly complicated! i just saw it a couple months ago, and i think i am making my 10th batch now! thank you for helping me to bless my family with it!
★★★★★
Sarah
I’ve been making this granola for months now and I’ll never buy it from a store again. I generally leave out the fruit, double the cinnamon, and just use almonds to keep the calories and sugars down, but would love with all the mix-ins too!
★★★★★
Mme maman
I use a deeper pan so I can mix and bake in one dish. I’m all about cutting down on the dirty dishes!
Debra Jedlicka
I am so thrilled to have tried this Healthy Granola recipe. It is fabulous!
★★★★★
Kate
I’m glad you loved it, Debra!
Donna Borges
I love this recipe for granola it is delicious. I have been making it weekly as my husband devours it. I have tried many other granola recipes and never really liked them. I do have a question, I bake it at 350 for 24 minutes. I use 1/2 cup each of honey and coconut oil I don’t get a lot of clumping it falls apart, maybe a little too moist. It is still delicious. Do yo have any suggestions to me to avoid it being too moist. Thank you
Cindy Cramm
I’m wondering if you tried olive oil it would clump better for you. I use olive oil and honey and it clumps great. I press it down with a spatula at the 12-minute mark and then return it to the oven to finish baking. I press down again when I first pull it out of the oven and then let it rest for a good bit. It clumps great!
Mark Sawaya
I have used this recipe to make granola many times. I usually use olive oil and maple syrup and walnuts. I love the taste of it and wouldn’t consider eating store bought granola versus this recipe. I have shared the recipe with my daughter who also loves it.
★★★★★
Kate
I’m glad she loves this granola too, Mark!
Hannah Jurasek
Love this recipe! I’ve tried making granola a few times in the past but it never came out quite right. This was excellent! I made the mistake of adding salted pepitas without reducing the amount of salt in the recipe, but still tastes so good, yum!
★★★★★
Becky Goodrick
So good!! First batch I used honey. Second, pure maple syrup. I prefer the syrup shared with my friends! Thank you!!
★★★★★
Kate
You’re welcome, Becky!
Jeanie
I have been making granola like this for years, I love it!
But GI doctor recently told me I should not eat nuts or seeds!
Can I grind up this granola in a blender to get “granola powder”?
Not as good as the real thing, but…
★★★★★
Kate
I haven’t tried it so I can’t say for sure. Sorry!
Patricia
I used coconut oil and maple syrup. It didn’t clump at all! Tastes great but I like the clumps. PS. I’m one of your biggest fans!
★★★★★
Kate
I’m glad you love it, Patricia! I appreciate your review.
Natalie
Thank you for this lovely Granola recipe. So simple to make, yet so tasty. Bye bye (expensive) supermarket Granola.
Malcolm UK
My family love this recipe but substitute hazelnuts along with chopped brazil nuts and a few walnuts. The trouble is it goes so fast!
★★★★★
Kate
I’m glad it’s a hit! Thank you for sharing, Malcolm.
Rochelle Hamm
Just made this and it’s amazing! So flavorful, crunchy and yummy.
Thank you so much for posting this recipe, it was my 1st attempt at making homemade granola. I did augment this recipe a bit, used 2 cups of chopped pecans, not 1.5 cups. I doubled the vanilla and I used 1/4 cup unsalted butter, melted with 1/4 cup coconut oil, combined these in a saucepan, poured in the vanilla and maple syrup and blended well before tossing. I can not eat nuts so, my husband got to be my taster- he loved it!!!
★★★★★
Kate
I’m glad you both loved it! I appreciate your review, Rochelle.
Ola
I haven’t tried your recipe yet, but there is one thing I wanted to mention. I appreciate you including the lack of vitamins in the nutrition facts. After all, vitamins lose their health properties when exposed to high temperatures. Some people on the internet tend to forget this and don’t include this information, which can be misleading for some.
★★★★★
Kate
Hi Ola, I recommend reading my Nutrition Disclaimer
Drew Z
I love this recipe! It’s my go-to for home made granola. Super easy and always turns out delicious. I find that I can add an extra half cup to one cup of oats and still easily have all the oats coated with oil/syrup.
★★★★★
Patti
I really liked this! It was the first time I made Granola and it turned out so much better than the purchased stuff!. Thanks for a great recipe.
★★★★★
Larry
It’s a simple but great recipe. Thanks for posting. We all enjoy
★★★★★
Kate
Great to hear, Larry! I appreciate your review.
Lindsay
Oh my word you hit it out of the park with this one. So delicious. Made a “tropical” version with dried pineapple, apricots and coconut. So perfect for a summer breakfast:)
★★★★★
Kate
Great to hear, Lindsay! I appreciate your review.
joyce sloan
This is my “go to” recipe for an easy granola that I love. I do add coconut and a very small amount of water to make it a bit more clumpy which means I need to bake it alittle longer. But it’s so good!
Thank you.
Kate
Great to hear, Joyce!
Catherine Cox
Hi Kate, I’ve been eating granola for years,since the ’70’s and yours is by far the absolute best!!! I’ll not buy granola ever again. Thank you so much!
★★★★★
Kate
You’re welcome, Catherine!
Jared
Do you recommend using convection or regular bake?
★★★★★
Kate
Hi! This is designed for conventional oven, so regular you are referencing.
Kelsee Hauser
This is the best granola. It’s delicious, healthy and I feel good being able to serve it to my kiddos. Thanks for the great recipe!
★★★★★
Kate
You’re welcome, Kelsee! Thank you for your review.
LaTisha Upchurch
My family LOVES this recipe. It is our first and FAVORITE granola ever.
★★★★★
Kate
I love to hear that, LaTisha! Thank you for your review.
Susan Spring
Like so many others I’m sold on this recipe! I use grape seed oil when out of coconut oil. Sometimes this is my late snack or dinner with yogurt if I’m not too hungry. It’s perfect for my mom who’s 92 and I’ve taught my BFF who doesn’t cook to make it!! Thanks for the recipe and the variations too!!
★★★★★
Kate
You’re welcome, Susan! I appreciate your review.
diana botero
hi! just wondering, you think I can use butter instead? I have easy access to very good grass fed butter and would save me from buying coconut oil and olive oil is not my granola flavor :l. thank you!
Kate
Hi Diana! I recommend this best as written. I hope you try it.
Karen Chandler
Thank you for this easy & tasty recipe,I made for my hubby & he loves it that’s all I could want! Love the options, & nutritional information.♀️KC from CA
★★★★★
Faviola
Hi, can I use this recipe if I want granola bars?
Kate
Hi! I suggest Easy No-Bake Granola Bars
Tammy
Hello. I am dying to try this but I am wondering if you could use monk fruit to lower the sugars a bit
Kate
I recommend this best as written. I haven’t tried monk fruit so I can’t say for sure.
Lori Smith
Delicious!! Have been making it for years!
★★★★★
Kate
Great to hear, Lori! Thank you for your review.
Matt T
Recipe looks amazing but I’m struggling to find a reliable way to convert cups to grams in the UK – a lot of websites saying different things! If you have shared it before could you please let me know?
Can’t wait to try – thank you!
Matt
★★★★★
Kate
Hi Matt! Thank you for your review. I know others have used conversion chart previously. I hope you are able to try it!
Naron
Can I use the walnuts, almonds, and dried fruit of my trail mix instead of buying raw nuts and seeds? I recently bought a lot of it and figured I could use it for this recipe instead of buying.
Kate
This is best as written. I hope you try it!
Sophie
Just made a batch of this and it is really nice. I did not have maple syrup so I sub with coconut blossom and honey. I used cashews, pepita, sunflower seed, golden flax seed, golden raisin and cranberries as those are that I have. Will definitely make this again. Thank you for sharing.
Jessica
Best granola I’ve ever made! Used chopped pecans, maple syrup, and olive oil. The fine grain sea salt makes a huge difference in the flavor. Has a great rich flavor – not too sweet. Thanks!
★★★★★
Kate
I’m glad you enjoyed it, Jessica!
MonicaH
Mine always sticks to the waxed paper and I end up having to throw half of it away or eating bits of the waxed paper so disappointing
★
Kate
Hi Monica, you don’t want to bake wax paper. It is not meant to be baked. You want to use parchment paper.
Ruth Suarez
Hi! Would this still work with quick oats?
Kate
It works best as written. I hope you try it!
Patty
Thank you Kate for another great recipe. This is our second time making this granola – delicious with just the right amount of sweetness and crunch. Our new favourite.
★★★★★
Kate
I love to hear that, Patty! Thank you for your review.
Kristin Kuderer
Love it!!!
★★★★★
Marjorie
I have used this recipe a lot,it’s my favourite go to.It tastes really good , looks good ,just the right crunch.
Thank you so much for this recipe.
Marjorie in Canada.
★★★★★
Kate
You’re welcome, Marjorie!
Bronwyn Tollefson
I highly recommend adding two whisked egg whites to this recipe and VIOLA. You got clustery granola (don’t worry, you cannot taste the egg whites at all)
:)
Shivank
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Lindsey
I made this and it turned out great! I used pecans and walnuts and pepitas. I added coconut as well at the half-way mark! I’m so thankful I came across your website! Thanks for sharing this yummy recipe.
★★★★★
Linda Finch
This is my favorite go to for making granola. So much better than store bought. My family does not leave around very long. I usually make a cranberry, orange and coconut. I use orange essential oil for the orange flavor.
★★★★★
Kate
Great to hear, Linda! Thank you for your review.
Cheri
This granola is freaking fantastic!! I could not stop eating it off the pan while it cooled. It ended up being my lunch because I ate so much that I was too full to eat lunch afterward lol. I made it exactly as written and it’s perfect!
★★★★★
Kate
Great to hear, Cheri! I appreciate your review.
Gina
Just made this recipe- so delicious!!! I will never buy store bought granola again. Thank you so much for posting this recipe!!!
★★★★★
Kate
That’s great! Thank you for sharing Gina.
Joyce
This is the best granola I have found the only recipe I’ll be using!
★★★★★
Kate
I love it! Thank you for your review, Joyce.
Jim Houghton
Great recipe! I found I could cut way back on the syrup/honey and still get a plenty-sweet result.
★★★★★
Kate
Thank you, Jim! I’m glad you loved it.
Shelby C.
Great recipe! Fast and fun to play with different flavors every time I make it. Loved the version I made this morning: coconut oil, maple syrup, combo of almonds and walnuts, dried apricots, candied ginger, and hemp hearts.
★★★★★
Kate
Thank you, Shelby! I appreciate your review.
Jona Newcomb
My first time making any type of granola. My husband has very refined taste. He loved It! And it was just as easy to make as you said. I am not a baker and usually hate to cook. I followed the wonderfully written directions and watched the video. I’m making it again today and using coconut oil, which you had also suggested alo g with cashews, papitas, dried cranberries sunflower seeds and honey
★★★★★
Ashley
I was looking for a homemade granola recipe after having the best yogurt bowl at a restaurant recently. This recipe had the ingredients I was looking for (pecans and pepitas) so decided to give it a try. This is absolutely delicious and simple to make. I added a tbsp of flaxseed as well. I’ll be making this weekly and can’t wait to share with friends. Thanks for a great recipe!
★★★★★
Kate
Hooray! I’m glad you loved it, Ashley.
Michele
Delicious, easy and quick. Have tried other recipes but this is by far the best, exactly as is with no subs. Thank you!
★★★★★
Kate
You’re welcome, Michele! Thank you for sharing.
Jenny
Making this recipe weekly now!!! Thank you – love it!
★★★★★
Izzy Childress
So good, as your recipes always are. I’m hoping I can find a way to cut down the amount of sugar in it, I’m not sure if replacement granulated would work. My partner and I agree: the granola is addicting!
★★★★★
Kate
That’s great to hear, Izzy! Thank you for sharing.
Danielle
This granola is Divine!!I’ve made it a few times and each time I add different spices and the results are delicious.Todays additions are a Tbsp of organic Reishi cacao blend from Blume, dried organic Tart cherries and a Tbsp of cinnamon with 1/2 cup maple syrup and honey Thank you Thank you! So good!
★★★★★
Kate
I love to hear that! Thank you for sharing.
Eno
Thank you for this recipe. I made granola for the first time today and I wanted really clumpy granola. Followed this recipe and used cashews for nuts, dates, raisins and guava fruit rollups for dried fruit. Then I baked at 125°C for an hour. I got the clumpiest, tastiest, loveliest granola ever! Now I’m thinking of making more and gifting them too cos they’re that great!
★★★★★
Anne
This is the best granola I’ve ever had…thank you so so much. I used honey, pepitas and some toasted coconut and it was so yummy. Love your book so much and have gifted it to many friends. Thanks much!
★★★★★
Kate
You’re welcome, Anne!
Tiffany
This. Is. Amazing. I used dried cranberries, dark chocolate chunks, maple syrup, and coconut oil. It was so good that I’m having trouble trying other variations. So much better and healthier than store bought. Thank you for the recipe!
★★★★★
Kate
Happy to hear you loved it! Thank you for sharing, Tiffany.
Tricia Bell
I Love this recipe! I make a double batch at least twice a month! I keep half and send the other to my granddaughters who are 8&5 they can’t get enough!I usually put cashews, almonds, walnuts, pumpkin seeds and sunflower seeds in my batches! Thanks so much for the healthy recipe!
★★★★★
Kate
You’re welcome, Tricia! i appreciate your review.
Mare
I just made the granola recipe and it appears it’s turned out perfect and it tastes very yummy!. I’ll know for sure when I make my granola, fruit and vanilla yogurt bowl for breakfast or lunch tomorrow!!
★★★★★
Kate
Great to hear, Mare!
Sarah grewe
Do you know calories per serving if made with olive oil and maple syrup?
★★★★★
Kate
Hi Sarah! If you want specific nutritional breakdown outside of what I provide, I suggest you use an online nutrition calculator. I’m glad you loved it!
Jessica
Love Love Love! I have tried many receipe and this is the one I come back to! I use 1/4 coconut oil, 1/4 olive oil, 1/4 honey, 1/4 maple syrup and gets its super crunchy. I have tried various nuts and fruits in this reciepe and I always super easy and crunchy! Thank you!
Cheryl D Herring
Perfection! I love granola and it was getting pricey to buy organic options and often were not quite what I wanted. I’ve been wanting to make my own for ages. This is so easy and quick to make. Tried using both 1/2 cup of maple syrup and 1/4 cup; both were fantastic. I too used walnuts, pepitas and cranberries. Plan on playing with different spices. Note to all: Remember to stir midway, it really makes a difference. Will never buy store bought again. Great job. Thank you.
★★★★★
Kate
I’m excited you finally tried it, Cheryl! Thank you for taking the time to review.
Jodi
This really is the best granola recipe, I’ve tried so many and none turn out as good as this! I use date syrup instead of honey and it still turns out amazing. Definitely a big hit in my house, we eat it for breakfast or just a snack.
Thanks for the recipe
★★★★★
Kate
You’re welcome, Jodi! Thank you for your review.
Carolyn
I was surprised to see salt in the recipe. I used less than noted but tasted the salt when eating it. I really liked everything else and will leave salt out next time
★★★★
Gail
Delicious. Easy. Economical. Fantastic granola recipe with lots of options!
★★★★★
Kate
Thank you for your review, Gail!
Nadine
Way too salty!
★★★
Kate
I’m sorry to hear you didn’t enjoy this recipe, Nadine.
Tanner
I’ve been making this for close to eight years and our youngest (3) has fallen in love with it (we just stopped using dried fruit to be safe and then cut down on liquids to compensate). Thanks for all your delicious food recipes, we use so many on a regular basis and have found plenty of perfect healthy food for the whole family to enjoy.
You rock Kate!
Tanner
★★★★★
Kate
Thank you, Tanner!
Lynn
The granola cooked wonderfully in 20-21 minutes and had Just the right sweetness. But it was far too salty, and I like salt! I even used only 3/4 tsp of sea salt. I’m going to have to make another batch with no salt and mix the two together.
★★★
Michelle
We love this granola, it’s simple and easy and delicious. I’ve passed the recipe to three other people, and they love it, too. I use olive oil, Himalayan sea salt, 1 cup pecans, and about 2/3-3/4 cup of mixture of pumpkin seeds, sunflower seeds, and slivered almonds (all from Costco)…basically using up some nuts I have lying around. And we like extra nuts. I’ve also used both organic maple syrup and organic raw honey (both from Costco) and love them equally. I’ve also used old fashioned oats AND quick cooking oats, and both crisp up just the same–the quick cooking are just in smaller pieces. Enjoy!
★★★★★
Kate
Thank you for sharing, Michelle!
Claudia Green
Very tasty but burns at the times given. I stirred at 10 minutes and at another 10 it was burned on the edges and a little too browned overall, so will know to either cut temp or time the next attempt. I also cut back the honey to 1/4 cup.
★★★★
Lesley Familia
This came out delicious, and I appreciate the tip on pressing the granola down when it comes out of the oven. I prefer chunks of granola and this did the trick! I can’t wait to try some variations, but the original recipe is delicious and will be a staple for me.
★★★★★
Kate
Great to hear, Lesley! I appreciate your review.
Mare
I’ve made this recipe 2x in as many weeks. I’m addicted!! I use it in a fruit, yogurt, coconut bowl and it’s fantastic!! I may have to make an additional batch this week and start making double batches because having the container with it on the counter, the family is taking handfuls of it every time they walk by!!
Kate
I love to hear that, Mare! Thank you for your review.
Jenn
Weird question.
Could peanut butter be used instead 9f coconut oil.?
Kate
I haven’t tried it so I can’t say for sure. Sorry!
Trazia
Love this recipe, so flexible! I opted for the coconut oil and used 1/4c maple syrup and almost 1/4c honey, with a little brown sugar for crisp(about a tablespoon). Turned out beautiful! Just the right amount of sweetness. For nuts we used hazelnuts and walnuts (had a bunch in the fridge), and for fruit chopped dried apples and fancy three color raisins. So delish! Thanks for sharing!
★★★★★
Kate
You’re welcome, Trazia!
Rita
Hi, thank you for the recipe.
Can i use the Microwave to bake the granola, instead of the Oven?
Kate
This is designed to be baked in the oven. I hope you are able to try it!
Judy Clark
Hi Kate, thanks soooo much for this easy and very tasty granola. I’ve tried other recipes and this is by far the best and easiest.
First time I made I used simple syrup (half sugar/half water) in place of honey or maple syrup. Added salted pumpkin seed’s & sunflower seeds then reduced added salt. Pressed down with spatula as best I could after stirring. Granola was very yummy not too sweet but also not any clumping.
Second time I used maple syrup. Used same seeds. Cut salt to 1/2 t because of salt on seeds. Stirred half way through baking (12 min) then pressed entire sheet of granola down with smaller sheet pan to compact very well. Came out very clumpy:). Cooled 1.5 hrs. A little sweeter than before but not overly sweet.
★★★★★
Kate
You’re welcome, Judy! I appreciate you taking the time to review. Sounds like a great way to adjust to this to what you have.
Malika Fentiman
I made this recipe today and love it. Thanks for sharing. Love you dog, I have a dog too.
★★★★★
Chris
First of all, let me say that this is the best granola I have ever had! Period! My only problem with it is my inability not to grab repeated handfuls of it every time I walk by the fridge. I’m not sure this will be healthy for me in the long run without an increase in self-restraint! I have a question about storage: Looking at the ingredients, none of which require refrigeration and all of which are shelf-stable for extended periods of time, I am wondering why you only recommend 2 weeks max storage un-refrigerated? Having to store it in the fridge or make smaller batches that can be consumed within 2 weeks is a bit of a pain. It seems to me that because the ingredients are shelf-stable, the finished product should be as well. What am I missing? Thanks.
Mamaflip
Super easy and super good! I made two batches. One with honey and no fruit and a second with date syrup and chopped dates. Loved both. I used 1tsp of Redmon’s sea salt, I’ll probably leave the salt out on my next double batch. I think I like a sweet granola;). Thanks for a great recipe!
★★★★★
Kate
Thank you for your review!