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
Mia
We cannot get enough of this. Just finished making another batch! I have to disagree with you on the salt. I cannot have salt in my diet so leave it out. It is not missed at all. We make it different every time, and this time added dates (Chinese and Indian), crushed flax and hemp seed, and all kinds of nuts. I also cook the dates from the beginning so they get chewier, pecans and coconut flakes too but never had a problem with them burning. I agree with another reviewer that it would make a great gift. I’m going to pass this out at Christmas instead of cookies :)
Thank you!
Kate
Wonderful, Mia! Thanks for sharing.
Emily
The only granola I make! It is perfect in every way. I use pecans, walnuts, and coconut. Delicious! Thanks, Kate, I love your recipes!
Victoria
I made this for the first time and it is delicious! I made the triple coconut–coconut oil and shredded unsweetened coconut with the oats, then added wide sliced unsweetened coconut halfway through the baking. I added walnuts, raisins and dried cranberries. I didn’t have parchment paper, so used foil (shiny side down). I will use this again and again! Thank you!
Kate
Thank you for sharing what you did, Victoria!
Tricia
This is the best granola! Recipe is perfect. Cant wait to try some of your other recipes!
Robin Foster
Best granola ever!! I change it up with the seasons. Fall, use almond extract instead of vanilla. I add a half cup almond butter when I want bars (sprinkle a few mini butterscotch chips on top…yum)
I also sometimes use butter for my oil..
Try half honey half real maple syrup…yum
Such a fantastic base recipe!! Thank you!!
Kate
Thank you for sharing, Robin! I’m happy to hear you loved it.
Marta
If I wanted to make half the recipe, should I shorten the baking time then? If so, by how long?
Kate
Hi Marta, keep your eye on it. Without doing it myself, I’m not quite sure.
Jeri
I halved the recipe but did the full cooking time – came out great!
Jeri
I made half the recipe, and cooked it in a small baking pan at the full cooking time (~22 min, stirring halfway through). I used coconut oil, real maple syrup, half slivered almonds and half pecan pieces. I also added unsweetened coconut flakes at the midway point and dried blueberries after I took it out of the oven. It is cooling now but it looks and smells delicious! I can’t wait to have this in plain yogurt tomorrow!
Chelsie
This is my go to granola recipe! It is delicious and every time I make it, it gets eaten very fast. Thank you for this delicious recipe!
Kate
You’re welcome, Chelsie!
Joan
Kate yours looks great
Cossette
Bought all the ingredients I need from Costco for about $60. organic Figs & Organic Raisin Granola is my favorite, with chopped walnuts… PERFECT! I have almost enough granola ingredients for literally 20 batches it seems! (will just need to buy more whole oats but everything else will last) Perfect because l plan to prep this every week for my family.
Prices at my costco-
-10lbs old fashioned oats- $10
-(huge jar of)organic coconut oil- $13
-honey- $8
-organic raisins – $6
-organic figs – $10
-Walnuts – $10
Viviane
What temperature do you bake the granola at?
Wanda_r_er
So easy to make and especially fun to create. I’ve made C+K’s granola several times with varying ingredients. Not one bad batch yet. Thank you for sharing.
Kayla
This is absolutely delicious granola! I added almonds, cashews, dried cranberries, and golden raisins to the base recipe; I’ll definitely be making this again!
Melissa
Looking forward to making this later today! Do you think it would come out the same if I used grape seed oil instead of olive or vegetable? Thank you!
Kate
How did it turnout for you?
Debbie
I used grapeseed oil and it came out delicious!
Melissa
Yay!!! I used a mix of grapeseed and olive and it came out perfectly. I also added in pepitas, almonds, and shredded coconut. This goes great with almond milk or in a yogurt parfait! Thanks for a great recipe!
Andrew
Incredible, but too much salt IMHO, could have cut it by 2/3 had I known. Delicious nevertheless
KatP
Hi Kate, would sunflower or rapeseed oil work with this recipe?
Thanks
Kate
I haven’t tried it, but could work ok!
Lisa Mills
I want to try this recipe and was wondering if using avocado oil instead of EVOO ok to use?
Kate
It should work ok as well!
brendalee
Love the flavor but am having no success with getting the lumpy, chunky granola that I want. Is total cooking time 21 to 24 minutes with stir at about 12 minutes? Do you skip the stir to get it chunky? Do I need more syrup? I did add more nuts than called for because I love nuts! Added Filberts and Brazil nuts plus extra pepitas, kept the oatmeal amt the same.
Kate
Hi! Make sure you let it rest and cool completely on the baking sheet. You will get it more clumpy. The additional nuts could also impact it.
Linda
Not sure what I did wrong. Tastes salty, falls apart. Baked too long? My husband says it’s ok, but I’m not feeling it. Maybe needed more honey. I like a little sweetness in granola. Not sure how to tweak it.
Kate
Oh no! You may need to make sure the salt is more incorporated before adding the liquid. Did you let it cool completely on the baking sheet?
JG
I made this with oats, sliced almonds, coconut, and used butter flavoured coconut oil and maple syrup. In the last ten minutes of baking time, I added banana chips. The whole family thinks it’s delicious! Thanks for the recipe!
Kate
Thank you for sharing, JG!
Sheldon Fisher
Excellent recipe love the way it turns out
5*!
Kate
Thank you, Sheldon!
Kenzie
I was super excited to make this! And then it came out burnt… so sad. I will have to try it again. I shouldn’t have put the nuts or coconut in at the beginning, I should have waited half way through cooking to add them. Oh well, I know better! I went to culinary school. Thanks for the recipe!
Kate
Oh no! I’m sorry to hear that. You want to nuts to be nice and toasted. How long did you leave it in for? Some oven temps can vary and it does cook some as it cools. Maybe try on the lower end next time.
Linda
I’ve tried other granola recipes and haven’t been thrilled. This one is delicious! Making it again today. Thanks Kate!
Kate
You’re welcome, Linda! I’m happy you love it.
Julie
I’m making my 3ed batch today, I’m addicted it’s so good, the perfect topping for my instant pot yogurt!!
Kate
I love that! Thanks for your review, Julie.
Tanisha
I found it needs less time in the oven. I baked for 20 mins and it came out nearly burnt :(
That being said, I can tell it would be delicious if baked for a few minutes less
Kate
Oh no! Sounds like your oven runs a little hot. Adjust as you see fit.:)
Cheryl Woolley
Thank you for introducing this granola into my life! I’ve made it countless times with both oils and both sweeteners and there’s just not a bad combination in the bunch. I’ve “had to” go back to store bought on occasion and there’s no comparison. Love knowing and controlling exactly what I’m eating!
Kenzie
I just need to stir is every 5 minutes I think. I changed the recipe and I added extra honey at the end of cooking and it was delicious! Thanks Kate!
Ree Todd
Love this recipe. So addicting.
Kate
Great to hear, Ree!
Ellie
Just wanted you to know this recipe has become a staple in my house! I make it frequently when I have overnight guests…it is now requested by repeat visitors! Thank you!
Sarah Jade
Hello, tried your recipe and it turned out amazing!! I was just wondering gif I can cut back on the olive oil?
Kate
You could use coconut oil. The helps withe the sweetener to get the granola nice and clumpy.
Lee
Kate and Cookie never disappoint! This turned out fantastic! I used half coconut oil and half olive oil and pure maple syrup, and topped it with about a cup of unsweetened coconut halfway through.Crunchy and satisfying. Thank you!
Kate
Thank you, Lee!
Mila
This was my first attempt of making granola and I’m so pleased with the results! Because I was running a little short on some ingredients, I made a number of substitutions. I used brown rice syrup instead of maple syrup, substituted one cup of oats for popped brown rice and only added 2 teaspoons of oil. I ended up with delicious, crunchy clusters of granola and can’t wait to try different flavours and add ins. It would even make tasty muesli bars. Thanks for this great recipe!
Kate
Thank you for sharing, Mila!
Jessica Troeger
This turned out perfectly. My children keep asking for it every morning. Now to quadruple the batch since we are a large family. Thank-you
Juanell Lemon
Yes folks this IS the perfect granola. I’ve been making it for several years now. Sent a half ton of it to my niece stationed in Afghanistan as it was shared among her unit with rave reviews. Thank you Kate. Keeping cooking fun !
Renee
Delicious! I’d make again and again
Rachel Armitage
This is truly the best granola..I use Brazil nuts & seeds in mine, haven’t tried dried fruit as yet. Not a big fan of vanilla so have left that out & always use my friends honey straight from the hive!!
Kate
Thank you! I’m happy you love it.
James Dingley
Can you recommend other grains that could be mixed in and added with the oats? A second or third grain might give it more layers of texture and crunch. For example, would quinoa work?
Kate
I’m not sure about quinoa as it can get rather hard. I like this as is with the nuts and seeds, sorry to not be more helpful!
Julia
Hi James, I haven’t tried it myself, but I wonder if a puffed cereal like puffed rice or puffed quinoa would work here!
chelsea
Would I be able to leave out the dried fruit and nuts/seeds without having to change anything else about the recipe quantities? I prefer a plain granola :) Thank you!
Kate
Hi! I guess you could only use oats, but I’m not sure about alterations without trying it. My assumption is you will want to add at least half the quantity of oats for the nut/seed mixture.
kama
done it twice..superb..thank you for the recepies
Kate
Thanks for sharing!
Suzy Q
Mine came out a lil crumbly but I tossed in extra nuts and seeds and it’s actually perfect for yogurt topping. Flavor is great! Highly recommended.
Kate
Thanks for sharing!
mommynurse
This is delicious granola, but to call it “healthy” is a mistake. For clumpy, chewy granola, you probably need all that oil and sugar. But even if it is “natural”, it’s still adding a huge amount of calories from fat and sugar to otherwise healthy oats. Sure, it’s better than most “muffins” which are essentially cake, and it’s better than most sugar cereals. But I can’t call it healthy.
Mary
I disagree. The fats are all the “good” fats and the sweetener is minimal.
Haven’t you heard? Counting calories is not helpful in maintaining a healthy weight. Portion control maybe, but not tabulating calories. It’s the quality of your ingredients that counts. Unrefined, natural ingredients.
ida
I want to make a healthy granola plus it is easy to make. I was so happy when I came across your recipe. I have just made it ! Super easy and quick and absolutely amazing!!! I used olive oil and honey with lemon. I just wanted to keep eating it. Thank you so much Kate!
Janet
I want to try this but my family really only likes plain granola (nothing fancy, no nuts, no dried fruit – just crunchy clumpy sweetened oats). If I want to make a super “basic” version of this, do I just replace the nuts/dried fruit in the recipe with just more oats? And just simply omit the optional coconut?
I know getting the wet to dry ingredients ratio is rather crucial. Didn’t know if you had any recommendations when making the granola “plain”. Thanks.
Kate
Hi Janet! I’m not sure without trying. I would recommend increasing the oats by almost equal of what you are leaving out. Let me know how it turns out for you!
Vicky
Dear Kate,
We LOVE this recipe!
We all make our own homemade-granola.
Mine has lots of nuts and seeds added to it.
My 10 year old son makes his own plane version.
Now my sister and mom started to make their own too.
It is super easy, and so delicious.
Thank you!
Lindsay
This granola is incredible. I will never buy granola at the store again.
Kate
I’m excited you love it so much, Lindsay!
Mindi Hartman
Absolutely loved this healthy granola. Made it with craisins.
Sarah
This recipe is delicious! My kids and I devoured it in just a few days and I am working on another batch tonight! This recipe is a keeper!
Kim
Thank you so much for this incredibly delicious recipe! It’s an all family megahit, and when it’s gone, the troops immediately start begging for more. Ran out of vanilla when I doubled the last batch, so I used coconut extract for last teaspoon. Yummy both ways!
Kate
You’re welcome, Kim! I’m glad you loved it.
Emily
Made the recipe for the first time. Best granola I’ve ever made and I’ve made granola a lot. Delicious! Made with maple syrup. Just the right amount of sweetness for our taste.
Kate
Thank you for your comment and review, Emily!
Donna M Marino
the only problem is that I couldn’t stop eating it!! Love it!!
Kate
That is a great problem to have! Thanks for sharing, Donna.
Janet Shaw
How long does this granola last in a jar at room temperature?
TY
Kate
Hi Janet,Store the granola in an airtight container at room temperature for 1 to 2 weeks.
JennaB
Terrific recipe: simple. Quick.
O how I wish I had cut down the salt, tho. I’m so used to hardly any salt that it doesn’t just impact the flavors – it tastes like salt.
You have lovely comments about the “clumping,” according to preference – if it’s possible to add “cut salt if you don’t like salted caramel and never salt your food” — that would be so helpful.
Thank you for sharing your cooking and your life!
Kate
Hi Jenna, you can omit the salt if you like or reduce it. Thanks for your comment!
Pete
Made this a few times now. So much better than shop bought.
Lisa Fourroux
I made your healthy granola today and even though I had self control and left it undisturbed for 45 minutes, I can’t stop eating it right off the baking sheet!
I added unsweetened coconut after the 1st 10 minutes of baking and I’m glad that I did. I used a mix of hazelnuts, walnuts, pecans, pepitas, and almonds.
I’ll be sure and make a double batch next time so I can share it with my friends.
Kate
I’m glad you loved it, Lisa! Thanks for your review.
Nadia B
A delicious new favourite!! I tweaked some of the recipe to adapt to what I had (e.g. used almond slivers no pecans, didn’t have seeds but added unsweetened coconut). Didn’t clump, but it’s my first attempt. Will definitely keep this recipe handy.
Michelle
My first time making this and it disappeared within minutes. i made my second batch today to take with me for Thanksgiving at the in-laws. Very delicious.
Kate
I love that! Thank you for sharing, Michelle.
Arline
This is by far the best granola recipe I’ve ever used. It’s sweet and savory, and just delicious.
Janet
My “plain” version turned out great! My best attempt at granola so far (I’ve tried several other recipes in the past), thanks for the recipe.
I actually ran out of oatmeal when making this (didn’t know I was so close to being out, I was short ~2 cups). To make up the difference and ensure I had enough dry ingredients for your recipe, I ended up adding chia seeds and ground golden flax seeds. And it turned out great! My kids and husband didn’t even notice or mind the nutritious additions to their “plain” granola. :). Thanks again!
Janna
The BEST granola recipe EVER!!!! And I’ve tried tonnes of them. Thank you so much for this recipe!
Kate
I’m glad you love it, Janna!
Anne
Really great! This is maybe my fifth batch so far. I usually make it with pepitas, sliced almonds and ground almonds. Thank you for the recipe! All the recipes from your blog that I have made so far are amazing
Pip Green
I made this Granola with a Christmas theme for our hospital volunteers to say thank you at Christmas! I saved jam jars and decorated them with Merry Christmas, holly, ribbon and a Happy Christmas fob with the best before date written on the back! thank you for this great recipe! I have been eating all year round since I discovered it!
Aubrey
I used almonds and pine nuts as well as unsweetened cocoa powder ! Delicious right out of the oven !
Kate
Thank you for sharing, Aubrey!
Emma
Super delicious! The only thing is that I cut the maple syrup in half (1/4 cup) and I still find it slightly too sweet — maybe next time I’ll cut altogether! Not sure if this will mess with the consistency but I don’t really mind if it’s not super clumpy.
Megan
Perfect!! I really appreciated all of the tips and helpful info given with the recipe. I followed recipe exactly and used sprouted oats, maple syrup, pecans, pepitas, added unsweetened coconut halfway through and topped with dried cherries and cranberries at the end. IT IS SO GOOD!!
Blake
I’ve made this 6 times now. Love it! I use olive oil and date syrup–its SO good. Thanks!
Kate
I love that! Thank you for your review, Blake.
Helen Fitting
I just made the healthy granola recipe, and it turned out fantastic. I had made some from a recipe in a book I have and it was too healthy, not sweet enough. I found the recipe easy to follow and very helpful. I added shredded unsweetened coconut on top halfway through as you suggested, and when it was golden the rest of the granola was done. It has just the right sweetness, not too much or too little. Thank you for sharing such a great recipe!
Kate
I’m happy you loved it, Helen! Thanks so much for your review.
Amber
Hello! Really want to make this to give as a Christmas gift. I’m from the UK and always struggle with cup conversions – could you advise at all? Otherwise things never turn out quite right for me!
Mary
Amber. Allrecipes.com has a cup to grams conversion table
Janet Cline
Easy and truly yummy! Made with organic maple syrup, sliced almonds, chopped pecans, hemp seed, coconut oil, shredded coconut, and raisins. Could used 1/2 the syrup or honey if you’re trying to cut sugar.
Kate
Thank you for sharing, Janet!
Tanya
For me 1tsp was too much salt, perhaps half a teaspoon might be more than enough.
Kate
I’m sorry you didn’t love it! Adjust the salt to your liking.
Nicole
Best ever!
Kate
Thank you, Nicole!
Selena Gibson
Sorry but this recipe did not work out for me. The oven temperature is too hot. Too much honey and oil and the salt was a no no. I should have known better than to pile in all the honey and oil at once.
Kate
Hi Selena, I’m sorry this didn’t work out for you. I’m confused why as I have made this several times and no issues. Did you stir your granola halfway?
Janet Cline
Easy and truly yummy! Made with organic maple syrup, sliced almonds, chopped pecans, hemp seed, coconut oil, shredded coconut, and raisins. Could used 1/2 the syrup or honey if you’re trying to cut sugar.
Kate
Thanks for your review, Janet!
Amalia
This is the most amazing granola recipe! I’ve discovered a while ago and been baking it since, I like my granola less sweet and I reduce the maple syrup and the oil and replace it with almond milk!
Lynne Butlin
I love it!
Made it several times and I am always pleased!
Cecily
Yum! Although next time I’ll leave out the salt as it is a bit too salty for my tastes. I’m going to try to halve the oil as well to make it healthier.
Carrie
Easy recipe and awesome results. I always use maple syrup and coconut oil. The Gingerbread Granola was perfect over Christmas and next year I will have to start earlier for gifts!
Karen Wilding
It came out delicious! I added dried tart cherries and pecans. I needed granola for yogurt topping and found most in the store to be too fattening. & not all that healthy. I will never buy granola again:)
Kate
I’m glad this one is a keeper for you, Karen!
Michelle
OMG, SO friggin’ good! I made the recipe as is with coconut oil (instead of olive oil) and added some shredded coconut as suggested, and it’s seriously addictive. Really delicious with plain Greek yogurt and chia seeds. I’m sending the recipe to all my friends! Thank you!
Abigail
I am making it now but accidentally added the cranberries before baking it! Hope it will be ok!
Kate
How did it turn out Abigail?
Abigail
Delicious! Great recipe! Will be my staple granola recipe from now on
Thanks:)
Yvette Perry Banks
I’ve made this recipe so many times now and it comes out perfectly every time! Thank you for making this foolproof! I always add craisins or raisins right at the beginning – they come out chewy and extra yummy! I never buy granola anymore – I just can’t now. Thank you, thank you, thank you!
Jen
This is SO good! I used coconut oil, almonds & pecans, raisins & cranberries, and sweetened shredded coconut. I used 3/4 tsp of table salt and would cut that down to 1/2 tsp next time. I put the coconut and dried fruit in halfway when I stirred it (I like my dried fruit a little on the stale side, just like my red licorice). I can’t wait to try with different combinations! I wish I will definitely be giving as holiday gifts next year!
Marisa
Love this! Making it for a second time.
Mish
Literally the best and yummiest granola.
It’s my go to
This granola recipe is the one I make every single time
It’s delicious
Thank you for creating this yummy healthy and delicious granola recipe
Elizabeth
I just made this granola last night and it is fabulous! I made it using olive oil and added raw pecans, almonds and dried coconut. Delicious! My husband loves it too! will definitely make this again and maybe next time add some dried cranberries and pumpkin seeds. Thanks for the great recipe
Kate
You’re welcome, Elizabeth!
Lori Hurndon
LOVE,LOVE,LOVE this granola, can’t count how many times I have made it and shared the recipe, Thank you!!!!!
Kate
You’re welcome, Lori! I’m glad you love it so much.
Inna
Tried this tonight with slivered almonds, flax seeds, and coconut flakes. Delicious! Thanks for the great recipe – this one will get repeated a lot, I’m sure! :)
Kate
You’re welcome, Inna!
Mary Lou
This has become my “go to” granola recipe and, although I’ve long been a big fan of homemade granola, my husband has recently become somewhat addicted. I now reach for the only cereal I eat only to find it is GONE. Good thing our family members are maple producers.
Kelly
How I made it (tweaks/specific add-ins):
1/2 cup chopped walnuts + 1 cup sliced almonds
1/4 cup olive oil
1/4 cup maple syrup + 1/4 cup honey
1/2 cup unsweetened coconut
Yum!
Gail
Best granola ever. I use extra vergin olive oil, real maple syrup, walnuts, raisins, dates, and coconut. Somewhat salty. Next time I will continue to decrease the amount, and add the cinnamon and salt in small amounts after I have added the oil and the syrup. I think this will distribute the salt more evenly than adding it to the dry ingredients first. Thanks for this terrific recipe. Gail
Jan
Thank you so much, I had been looking for a granola recipe and was so pleased to find one on your blog because I appreciate your love for cooking and your culinary/communication skills.
I can’t use maple syrup or honey so I substituted some orange zest and a half cup of fresh squeezed orange juice. Left out the dried fruit. And used almond oil because that was all I had in the house. Added shredded coconut at the halfway point.
It smelled delicious as it was baking and is lovely.
(I turned the heat down by 25 degrees the last five minutes because I was concerned that the orange might burn – but it didn’t.)
Thank you again!
Samantha
I made this for the first time this morning, and it smelled heavenly to begin with! My intention was to meal prep it with yogurt for breakfasts this week, but I snacked on it this afternoon because it was just that tasty and irresistible! (And I still have tons left for my yogurt, no worries). I don’t like dried fruit much, so I just stuck with extra pecans/pepitas, and used light olive oil, as I didn’t have any coconut oil on hand. Turned out amazing – thanks Kate! :)
Brenda Goodman
Thanks so much for this great recipe. I used pecans, cashews, almonds, pumpkin seeds, sunflower seeds, dried cranberries, pineapple, apricots and coconut flakes. I gave it out in jars at Christmas…both regular and gluten free and it was loved. Now I’m gonna make some more for those who heard how good it was but didn’t get any. :)
Tricia
This is my favourite granola recipe! Thank you!
Kate
You’re welcome, Tricia!
Shelly
I found this recipe and made it for the first time last week for a group of women while visiting overseas – it was a hit with them all, delicious and easy to make! I will absolutely be making this for my family with items like sunflower seeds and pumpkin seeds, as I have boys with nut allergies and granolas without nuts are hard to find. Thanks so much for this recipe!!
Kate
You’re welcome, Shelly! Thanks for letting me know it was a hit.
Anya
From some weeks now I have been looking for homemade granola recipes and this one beats all the ones I have read till now. I would really like to make bigger batches and store these. For how long can this be stored?
Kate
Hi Anya! See step 6: 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.
Katherine
I have made this recipe several times and it doesnt not disappont. It is the best granola i have ever tasted. I add more nuts, nothing else. I will never buy granola in the store again. I share it with friends and family. Its always a big hit. Thank you for sharing this recipe with us. I look forward to trying more of your recipes.
Kate
You’re welcome, Katherine!
Lucy
I followed the recipe exactly, granola came out very loose, not sweet at all and with a burnt taste. Thrown out with disappointment. I used olive oil and honey. Any suggestions?
Kate
Hi Lucy, I’m so sorry to hear that! Did you mix it in a bowl, or on the pan? How long did you bake it for?
pat
hello! how many calories does this granola contain?
Kate
Hi Pat! The nutritional information is below the notes section of the recipe.
Anna Lozano
Wow! This granola is terrific. I am truly impressed. It seems to be the easiest one to make of all of the ones I have tried. Thank you for posting it.
Sandy
This recipe is so yummy! I made it with apricots, chocolate coated almonds, coconut, and dried cherries. I added 1/4 tsp. Cayenne pepper. It put a little zing on my tastebuds but no heat. My family loves them.
Kate
I like that combination! Thank you for sharing, Sandy.
Stephanie
Wow. This granola is the best I’ve tried! Not too sweet. Just the right amount of crunch. Our whole family gobbles this up. Thank you!
Kate
You’re welcome, Stephanie!
Deborah Kline
Made this and was amazing!! How do I get it to not stick to the wax paper so much?
Kate
Hi Deborah! I recommend using parchment paper instead.
Shelly Frost
This is really delicious. BUT! I don’t know if I’d go so far as to call it “healthy”. I followed your recipe very closely and when entered in MyFitnessPal it came out as 360 cal for a 53g serve so it is very high in calories. I think using the term healthy is misleading.
Suki
Perfect granola recipe. Ever since I made it the first time, I never stopped making it. It is my favourite way to have oats.
Thank you for sharing!
Anne
So delicious, simple, flavorful, and full of texture! Adding this one to my list for sure!