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
A.
This is delicious! I used coconut oil and maple syrup, pepitas, walnuts, and almonds. I didn’t add any dried fruit, coconut, or chocolate, because I like to change up how I’m using granola, but I can see myself trying lots of variations. I plan to use this with yogurt, cottage cheese, smoothie bowls, and chia pudding this week, if I have enough left after snacking on it right from the pan!
Kathryn
Could I sub buckwheat groats for oats? I’m sensitive to oats and miss my granola!
Kate
I haven’t tried it so I can’t say for sure, sorry!
Danielle
When do you add coconut flakes? I want them toasted I hate it raw lol but don’t rant to burn them as they’re quite high in fat
Kate
Hi, if you want to add them, add half way through the cooking. It’s listed in the post.
Emily Clough
Made this yesterday and enjoyed for breakfast today with yogurt and berries! Absolutely delicious no complaints!!
Kate
Great to hear, Emily! Thank you for your review.
Margaret A Gross
Mmm. Made this with some local honey. I had no dry fruit to add, but served with sliced strawberries and yoghurt. Simple, makes a bunch, and is delicious.
Kate
That’s great to hear, Margaret! I appreciate your review.
Heidi George
Made again this morning for the third time. It’s absolutely delicious. I use walnuts instead of pecans, but follow the rest of the recipe and include unsweetened coconut shavings, choc chips, and dried cranberries. Yummy!! Thank you!
Annie Lewis
I finally got on your site to print this recipe out today after coming back over and over again the past year since I discovered it. Truely the best granola recipe- and I have tried a LOT!
Mrs Helen M Reynolds
Hello.. I have made your recipe twice now and love it, thank you for sharing.
Perfect for my Celiac Fiancé!
Would you have any idea (roughly) how many calories say 25g would be?
That’s using coconut oil and maple syrup as in recipe.
Kind regards
Helen
Kate
Hi, the nutrition information is below the notes section. I hope that helps!
Tammy
We absolutely LOVE this granola recipe, thanks so much for posting! In my haste to make it the first time, I just threw all of the ingredients together and baked it. It turned out fabulous! Yours was the first granola recipe I tried and I don’t see the need to search for another one. I have enjoyed your website, please keep up the great work!
Kate
Thank you!
Emma McMillan
I made this recipe for the first time today, it’s delicious. Do you know how many calories 1 cup would work out to be? I’m trying to keep my calorie count down but still eat nutritious yummy food. Thanks in advance.
Kate
Hi Emma, the nutritional information is below the notes section of the recipe.
Bubbles
Oh my goodness, this is probably one of my all time favorite recipes to exist. It is just so dang good! I am a granola nut and my 24/7 craving when I’m pregnant is granola and strawberry Greek yogurt. Pregnant again and one of the first things I did was search up this recipe thank you so much for creating this!
Helen D Conley
I just made this granola recipe. I love healthy grains, but the granola cereals are hard to come by anymore. Look forward to making it again. Healthy benefits.
Kate
That’s great to hear, Helen! I appreciate your review.
Moni M.
I’ve been trying granola recipes for years and this is finally the perfect one! I did about 1/8 cup coconut oil and 3/8 cup olive oil and I added a little extra cinnamon and it’s delicious. Thx for a great recipe!
Kate
You’re welcome, Moni! Thank you for sharing how you made this recipe.
Peter
We like this a lot! Made it a few times. Thanks!
Kate
You’re welcome, Peter! Thank you for your review.
Bernadette DeMone
Easy recipe, had all the ingredients at home. Forgot the vanilla so sprinkled it on after about ten minutes. Nice amount to take camping for breakfast and snacks..
Kate
Thank you for your review, Bernadette.
Patty Powers
Incredible granola recipe!Extremely easy to follow and produce. Just finished making my fourth batch and every time I share freshman granola with friends and family, I get asked for the recipe and absolutely share it.
I’ll consider this site a trusted recipe source, thank you!
Kate
Thank you, Patty! I’m happy to hear you enjoy them.
Greg
Any idea on nutrition info? Fibre?
Kate
Hi Greg, the nutritional information is below the notes section of the recipe.
Debbie
Can you add flax seed or chia seeds?
Tasnim
I absolutely love this recipe! Been making it for years. Is it possible to use fresh or frozen fruit such as strawberries, raspberries, etc?
Mari
Really tasty, thank you! Will definitely be making again. Think next time I’ll try with orange zest and cardamom mixed in
Kate
Try my Orange & Almond Granola :)
Carolyn Hawley
This is sooooo delicious. I’d never made homemade granola before. I followed the recipe to a T – with the modification of adding orange zest at the end. I will definitely make this again!
Kate
That’s great to hear, Carolyn! Thank you for your review.
Dianna
I love this recipe. I have been making it regularly for a few years now and I never tire of it. I use whatever nuts and seeds I happen to have in the cupboard and add craisins before serving. I usually make it with coconut oil and honey which gives it a great flavour and not a totally crumbly texture. I’d you prefer all crumbs, use 100% maple syrup.
Lisa
I made this today (to go with my breakfast tomorrow) and it is delicious! I added pecans and pistachios and I used maple syrup (vegan) and coconut oil . I LOVE IT! I hope I will have leftovers for breakfast tomorrow lol
Maria Magdalena
I will give it a try! Thank you :)
Kate
You’re welcome, Maria!
Sonya Burkheimer
I make this all the time and love it. Could I add ground flaxseed before baking or should I add it when I’m eating it? Thank you
Kate
I suggest adding it when you eat it as it could burn in the oven. Thank you for your review, Sonya!
Shawn
This granola is amazing! I’m so glad I tried it. I used maple syrup instead of honey and olive oil for the oil. I left out the salt because I’m on a low sodium diet. It’s so delicious and easy to make.
Kate
Thank you for your review, Shawn!
Sandi
This is my go to granola recipe. I’ve made it a ton of times and never the same way twice! Use any nut, fruit or seed, I also have used quick oats and they are fine as well. Love it!
Kate
Great to hear, Sandi! I appreciate your review.
Barb
This is by far the best granola that I have made. Thank you for this recipe as I make it all the time. I like to use raw sunflower seeds with pecans and definitely dried cranberries at the end.
the boyo
Firstly, the simplicity of the recipe is what initially drew me in. With just a handful of ingredients and easy-to-follow steps, it is perfect for both novice and seasoned cooks alike. All you need are fresh Roasted Sunflower Seed, some olive oil, and a pinch of salt to create a fantastic base. From there, you can get as creative as you want with your seasonings, making it a highly customizable treat.
Kate
Thank you for sharing!
Donna Raber
My family’s favorite. I make it all the time and substitute different nuts and leave out the cinnamon.
Hayley Marshalls
This was the best granola recipe I have ever made!!! I added walnuts and almonds and some pumpkin seeds and it turned out to be super delicious.
Kate
Great to hear, Hayley! I appreciate you sharing your review.
Amy
Wow! Best granola I have EVER made! Thank you Kate :)
Kate
You’re welcome, Amy!
Brooke
Absolutely delicious. I made the recipe as written. I’ve tried granola recipes from other blogs/cookbooks before but this was my favorite and your advice for getting clumps to form was so helpful. I love your recipes, thank you for sharing!
Kate
You’re welcome, Brooke! Thank you for your review.
Abby
Easy and delicious! Making a big batch to take to a newly postpartum friend with some chia pudding :)
Virginia Valentini
Can I use quick steel cut oats
Kate
This is best as written.
Shannen
one of my go to fave recipes for granola! I love the flavor coconut oil provides.I do half maple syrup, half honey and it’s delicious!
Kate
That’s great to hear, Shannen! Thank you for your review.
Julianne
Hi. I made this today and added a scant sprinkle of chili spiced paprika before I put it in the oven. I used a bourbon maple syrup I picked up in Vermont this past winter and used half co onit and half avocado oil. Left out the fruit but added some coconut flakes. Will post a photo. It looks amazing.
Kate
Thank you for sharing how you made this, Julianne!
Esther Kanter
Tried this recipe twice and it burned twice. Even tried turning the oven off at the half way mark. Every other recipe says to bake at 300 for less time. Wont be wasting my time or ingredients on this one again!
Kate
I’m sorry to hear you didn’t love this granola. What type of oven are you using? Is it convection or conventional?
Ossie
My first attempt at making homemade granola, and I’m not going to look for another recipe.
Didn’t have coconut oil (my husband hates coconut), and didn’t have enough mild olive oil (my other olive oils – yes, I always have several… – have a very prominent taste), so used grapeseed oil.
Used silan (pure date syrup) as the sweetener.
Except for these changes, followed the recipe to the letter. Pecans, pepitas, added dried cranberries after it cooled.
Fantastic!!!
Next time – and there will be a next time – will try it with almonds.
Thank you so much for sharing this recipe!
Kate
You’re welcome, Ossie! Thank you for your review.
Steve
Tasty recipe but the cooking temperature is far too low. Bake it at 350 for atleast 20 minutes and I added different types of nuts including walnuts. No added sugar is necessary, as the honey makes it sweet.
Cheers,
Kate
Thank you for your review, Steve!
Anne
Our store is out of coconut oil here. Not sure, but could l use ghee as a sub, or would olive oil be better. I also have walnut oil. Thanks.
angela
I’ve made this recipe every week since you published it. It’s perfect as written (for other high elevation readers, I knock up the temperature 15 degrees and add a pinch extra liquids). I’ve made it with a variety of nuts and fruits and have tried different sweeteners (maple, honey, sugar) – a blend of avocado oil and olive is my favorite, and I prefer honey but maple makes better croutons!
Kelly Berlick
Has anyone calculated the macros using coconut oil, pure maple syrup, and pecans? Thank you for sharing. XO
Ann Rozsi
My first time making granola, and this recipe is so easy and tastes amazing. I used real maple syrup and heart healthy oil. 1 cup of chopped walnuts and 1/2 cup of ground flaxseeds. Rest of recipe as written. The house smells wonderful too.
I will definitely make this a breakfast regular.
Aiyla Habib
I tried this recipe for the first time and used walnuts and pumpkin seeds instead and it was amazing! How would you recommend I adapt this recipe to make granola bars?
Kate
I recommend my No-Bake Granola Bars
Julie
This has been a weekly staple for almost a year – I absolutely love it (and have tried and tested heaps of other recipes)…make it! ♥️
Kate
Great to hear, Julie! I appreciate your review.
Kathy Brandt
I found your granola recipe today and decided to try it. I like it. I will play around with it to get different tastes, but this recipe is a keeper!!!
Thanks!
Darla A Cecil
Love it!!!! First time making granola and this recipe is delicious!!!!! I now have a “go to” re for granola!!!!!
Kate
I love it, Darla!
Denise B Britton
I really like the simplicity of this recipe and it has a great flavor. However it got very dark around 15 minutes in, and the nuts were starting to burn, so I pulled it out earlier than the recipe required.Has anyone else had that problem? My oven is convection so maybe I should use a lower temperature or shorter cook time. Any suggestions?
Kate
I’m sorry to hear that, Denise! What type of oven do you have? Where in your oven did you place it?
Doris
I want to try this, but I’m curious to know if you think it would work with melted butter… I don’t have any coconut oil; I do have olive oil, but I’m not sure my kids would like the olive oil taste. Would butter be a big no-no?
Kate
I recommend this recipe best as written. I hope you try it!
Barbara j Scarberry
Easy recipe and so delicious!
Wendy
I made this as directed and it is delicious but I got
Only a very few small chunks. I like chunky granola so I was a bit disappointed. However I do love the combo and the flavor. Trying to figure out how to remedy
Kate
Hi Wendy, did you let it rest until completely cool? How long did you bake it for? If it is slightly over baked, it won’t clump as well. I’m glad you were able to enjoy the flavor!
Rachel Davies
Yum!! Very easy too, never buying Granola again.. thankyou! xx
Ashi Agrawal
Could I add protein powder to this?
Kate
I don’t think that will get you the result you are looking for. You can sever it with a higher protein yogurt.
Susan
An absolutely scrumptious granola without any variations. 20 out of 10 for you ❤️
Kate
Thank you, Susan!
Deb
This sounds great and I’ve also enjoyed reading the comments… however, before I try it, can you please tell me whether this granola is crunchy or chewy? (We only like very crunch granola.)
Cathy
This is my go-to recipe. I mix up ingredients depending on what I have but follow the basics. I’m getting ready to make a batch for the holiday weekend!
Also – this worked for me to create clumpy and drier granola (travels well): I doubled the honey, and then when the bake time was done, I shut the oven off and left the pan in until the (electric) oven cooled. Hours. But the granola was perfect and a huge hit – I bagged it in 2 cup bags and shared with friends. ❤️
Kate
I love to hear that, Cathy!
Craig
Fantastic! I use tart cherries, dates, pecans, sliced almonds, plus flax and chia. I figured out that if we mix it all in at the beginning it turns out great. I also press it firmly at the halfway point and again at the end so I can cut it into squares with a pizza cutter. Thanks for the recipe!
Justyna
The best granola recipe indeed! It’s delicious – our family’s fauvorite
Ruby Morrison
This is my favourite granola recipe EVER. Comes out amazing every time, and I usually switch out the nuts and seeds depending on what I have in the cupboard. 10/10 everyone in my family loves whenever I make this.
Charlotte
Super simple! Didn’t see the note about the coconut and put it in at the beginning and it turned out great! I used an Aldi raw nut mix (walnuts, cashews, and macadamia nuts) and I used Trader Joe’s gluten free oat mix that has chia seeds and flax seeds for an extra boost. Added enjoy life white chocolate chips and now it’s kinda like white chocolate chip macadamia nut cookie granola haha! It made a bunch too so I’ll definietely be using this recipe again as my toddler is granola obsessed.
Jordyn
So easy and sooo good! I love that it tastes just a good (if not better) than store bought, but it’s so much healthier!
Jill
Yum! This is the recipe I have been looking for. It is delicious. Thanks
Tessa
I’ve made this three times already and it’s incredible. I use gluten-free oats, pepitas, sunflower seeds, and chia seeds. I’ve learned that if you halve the recipe, it’s important to keep an eye on it as it cooks more quickly and you don’t want it to burn.
Ashley
So gooooood! I’ve had to share a link your recipe again and again because it’s always such a great hit and causes lots of happiness :)
Tracy Britton
We are now completely obsessed with granola!
We use almonds and cashews for the nuts, add a half cup of desiccated coconut, and zest an orange into it. Have made three batches in three weeks! Next batch I’m going to add in some ground star anise instead of cinnamon for a change.
The recipe was so straight forward and turns out perfectly!
Thanks :)
Kate
Great to hear, Tracy! I appreciate your review.
Lynne
Most awesome recipe on the internet thank you
Todd
Love the recipe! Wanting to use this as an easy, nutritious breakfast when backpacking. Do you have a guess as to what the average calories would be for 1Cup?
Eva
I’ve been buying granola in my whole life. This is by far the tastiest and healthiest for me and my family. Thank you so much for this recipe, my whole family loves it!!
Kate
I love to hear that! Thank you for your review, Eva.
Micah
I’ve been coming back to this recipe for at least a year now. My family and I love it!
Kate
Hooray! That’s great to hear.
Barbara L Miller
I made this granola with sunflower seeds, pecans, dates and coconut. It is scrumptious. Thank you for sharing your recipe!
Patti
This is my favorite recipe and I make it often. Thank you so much!
Kate
Great to hear, Patti!
Brenda
Delicious. Made this with avocado oil and the texture is outstanding. Thank you Kate.
Lynda
Love this recipe
Didn’t change a thing
Used honey,that’s what I had
No dried fruits, didn’t have any so thought better add more nuts
Why not
Used pecans sunflower seeds pumpkin seeds and slivered almonds
Oh so yummy
Hope they’ll be some left for breakfast
Thanks so much
Lynda
Rebecca H
Third time trying to post a review…. EXCELLENT!!! After reading reviews I tripled the recipe and used a flavorful olive oil, added a cup of brown sugar (that’s just ME) and upped the salt as a foil for a sweet and savory snack. I used vt maple syrup, walnuts, gold and traditional raisins and cherries. It’s SO good. Don’t skimp on the oil—I was leery at first, but it’s worth it for an incredibly decadent result. THANK YOU, KATE
Patrice Hulten
Thank you for this BEST and EASIEST recipe! Too many other recipes online want you to go great lengths and/or send you to the supermarket for ingredients not usually found (in my kitchen, anyway).
Having made this a few times here are my tips:
This recipe makes A LOT! Cut ingredients in half — unless you’re giving some away. (Could make a lovely holiday gift!) It refrigerates and freezes very well; I keep it cold to keep it fresh.
Baking Walnuts taste splendid. Pecans are very expensive, and don’t add much flavor to warrant the cost. I’ve never met a pepita, so cannot advise you there…
Keep the salt at 1 teaspoon if you like a sweet/salty taste ratio. Too sweet with less.
Use Coconut Oil. Olive is not tasty in this and is too oily. Maybe decrease the amount if you’re hard-up for coconut oil.
Use maple syrup. The taste is more complex than honey.
Dried cranberries are smashing in it.
Definitely use a cookie sheet with rims; I was chasing granola all over my flat sheet trying to herd it to not spill all over. And DO use parchment paper! It saves a lot of scrubbing.
Do remember to stir around at half-time. It comes out more evenly baked. Unbaked oats are “Ew!”
Follow the rest of the recipe as noted.
Enjoy!!
Jacqui
Best ever Granola- i have passed this recipe on to many friends and it’s a winner every time. Thank you so much for making breakfast delicious again
Helen
This is awesome! I have been having trouble finding a really nice granola in the supermarket, but now I don’t have to! Thank-you so much! I love that is has maple syrup as an option instead of honey & I look forward to trying some of the variations, particuarly the gingerbread one.
Anna
I’ve been making this for months and will never go back to buying store-bought granola. This recipe is perfect but you can tweak it to your preferences too. I add chia seeds for extra fiber. BONUS – it also makes your home smell like a bakery. Thank you for creating this perfect recipe!
Kate
You’re welcome, Anna!
Lauren
I’ve eaten nearly 1/3 of my stash since yesterday! I’ve sprinkled it on yogurt, cottage cheese, and almond milk “ice cream”. To say it’s a hit is an understatement!
Natalie
Made this recipe today and it tastes delicious. My only question is how do you make it chunky? I followed the directions to a T. I used pecans and pepitas and stirred in coconut half way through baking as per instructions I let it cool for 45 minutes too. But when i added the cranberries and used my hands to break up it just broke into small oat pieces. I am asking for my husband as i made this for him.
Kate
I’m sorry to hear that! How long did you bake it for? Some ovens can vary so if it gets over done, it won’t clump up.
Natacha
It’s so good! Making it for the second time!
Maria Martens
This is my new favourite granola, it is so delicious!
Alison
Seems like a lot of oil & syrup compared to some other recipes I’ve looked at
Tami
If I’m short on honey and don’t have maple syrup, could I use molasses? Any other suggestions?
Kate
I haven’t tried it so I can’t say for sure. Sorry!
Cyndie
Yummie granola! Thanks!!
Kate
You’re welcome, Cyndie!
Linda Lewis
I love this recipe. It’s the only one I use for granola. Sometimes I use half pecan nuts and half hazelnuts. I have it practically every day and never get bored of it! I have it with greek yoghurt and banana or pear, adding in some chopped dried apricots, prunes and figs
Barbara
I made the cran-orange version and it’s great! Thinking of adding chia seeds, hemp seeds, and/or sesame seed powder for an extra-healthy boost next time. Have you tried any of those? Any idea how they would taste and what amounts I should use? Thank you!!!
Deborah
I did a half recipe. Only addition of slivered almonds. Stirred at 12 min mark. Continued to bake another 11 mins. After cooling down, it tasted beyond toasty, almost a burnt taste. Did I bake too long or oven temp too high??
Judy
This is an awesome granola recipe. It’s perfect just the way it shows in the recipe, but leaves the door open for so many little personalized options.
Neel Jindal
Thank you for this good recipe.
Carol
Love this! I make it to go in my morning yogurt, it’s like dessert.
Kate
Great to hear, Carol!
Joanne Renard
I made this when I glanced at the granola I’d just bought. It was $8.00 for a few ounces. I realized I had all the ingredients in house — why not try it ?? It turned out great! I’ll make it again, I’m sure.
Kate
I’m excited you enjoyed it, Joanne!
MeKenzie
This is the best granola ever. I make it around the holidays for a quick, easy but thoughtful gift for friends. So many people ask for the recipe! I also make it not around the holidays for myself! My kids and I just eat it plain because it’s that good!
Joslyn
I just want to say, I havent ever made granola before, the task seemed trivial but when I stumbled upon this recipe I was like “hmm… could it truly be that easy?”, and to my surprise, it was. This author/chef gave the best instruction, super easy to follow, the options were my favorite part, not stuck to one specific ingredient or another, just make it your own type of thing, and it worked out fantastically. I do have to say, I am both extremely satisfied and utterly impressed at how easy it was, I did tweak the recipe a smidge, I just added a little bit, maybe a half a teaspoon of nutmeg, and not only did I save a ton of money for the amount it makes, but also, this is some of the best granola I have ever eaten and will continue to make, and its healthy too! Thank you for sharing. ❤
Marita
Absolutely perfect! My family love it and we are in the middle of making it a second time, this time, x3 as my parents want to try some. I used a mix of about %25 pepitas and half / half of walnuts and pecans. Used all dried cranberries for fruit. Excellent recipe, thank you Kate.
Kate
You’re welcome, Marita! I appreciate your review.
Nicole
How can you make it clumpier? It was delicious, but just not as clumpy as I like for snacking.
Janet
Not sure but someone mention to me adding powder milk can help with clumping :-)
Susan
Did you see her “Chunky Granola Tips” in the post/recipe?
Vikh
Tried this and it turned out great! Substituted the nuts, added half butter half oil and added chopped dates instead – it was delicious.
Rodrigo
I press it on top with a slightly smaller cookie sheet, then again half way through. Clumps are great!
Kate
Great to hear, Rodrigo!
Jess
I smushed it down with a spoon at the halfway stir and cooked it like one extra minute and it clumped as a whole big piece if I wanted to leave it that way I could. I added like 1/4 c chia seeds, that probably helped with the clumping!
Denise Sherer
Can you use quick oats? I thought I bought old fashioned but when I went to use them, discovered I bought the wrong thing.
Kate
You can, but they won’t clump up the same and keep an eye so they don’t get over done.
SAlly
Amazing recipe! I love it but can you tell me roughly what the total calories are for the recipe to calculate per portion?
Kate
Hi Sally! The nutrition information is below the notes section of the recipe.
Carol Petrovich
I It’s ridiculous to spend anywhere from $5-7 a small bag of healthier granola in the store. So I made your recipe about a month ago and it’s delicious! I’m almost out of it, so I bought more add ons, coconut flakes and cashews this time. Thank you for your tips and of course the recipe. I’ll find you on Instagram, I’m Allegheny618.
Babs
My daughter introduced me to your granola recipe and I love it! I accidentally tossed the dried fruit in it before cooking and it still came out great!!
Karen Young
I love this recipe. Have made it numerous times. I do add dried cranberries at the beginning because I like that roasted chewiness – almost burnt flavour.
Chris
Great recipe, I mix all the ingredients in my air frier bowl, pop the lid and its done in 25 minutes and tastes so much better than shop bought granola.
Thank you
Kate
You’re welcome, Chris! Thank you for your review.
Cindye Sellards
C&K this is the BEST granola recipe ever and easy to make! It is far superior to anything I’ve bought in the store or previously tried to make for myself. I used the coconut oil and honey, added flax and hemp seeds to the pecans and pepitas. Granola is a staple in my house and I thank you so much for this amazing recipe.
Kate
You’re welcome, Cindye! I appreciate your review.