Description

This delicious and healthy granola recipe is naturally sweetened with real maple syrup or honey and made with wholesome ingredients like oats, coconut oil, nuts, and dried fruit. Perfect for breakfast or a snack, this granola is easy to make with simple pantry staples, and yields a crunchy, flavorful treat that’s completely customizable with your favorite mix-ins.

Ingredients

Scale

Dry Ingredients

4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
1 ½ cups raw nuts and/or seeds (1 cup pecans and ½ cup pepitas)
1 teaspoon fine-grain sea salt (or ¾ teaspoon table salt)
½ teaspoon ground cinnamon

Wet Ingredients

½ cup melted coconut oil or olive oil
½ cup maple syrup or honey
1 teaspoon vanilla extract

Add-ins

⅔ cup dried fruit, chopped if large (dried cranberries used here)
Optional: ½ cup chocolate chips or unsweetened coconut flakes*

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a large rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
Mix Dry Ingredients: In a large bowl, combine the oats, raw nuts and/or seeds, salt, and cinnamon. Stir well to distribute all the ingredients evenly.
Add Wet Ingredients: Pour in the melted coconut or olive oil, maple syrup or honey, and vanilla extract. Mix thoroughly ensuring every oat and nut is lightly coated for that perfect crispiness.
Spread on Baking Sheet: Transfer the granola mixture onto the prepared baking sheet and use a large spoon or spatula to spread it into an even layer.
Bake Granola: Bake for about 21 to 24 minutes, stirring halfway through. For chunkier granola, press the granola down with a spatula after stirring before finishing the bake. The granola should be lightly golden but don’t overbake to avoid breaking the sugar bonds.
Cool Completely: Remove from oven and let the granola cool completely undisturbed, at least 45 minutes. It will crisp up further as it cools.
Add Fruit and Optional Mix-ins: Once cooled, stir in the dried fruit and, if using, chocolate chips. For toasted coconut flakes, add them halfway through baking to achieve perfect toasting.
Store: Store granola in an airtight container at room temperature for 1 to 2 weeks, or freeze in a sealed bag for up to 3 months. Allow frozen granola to come to room temperature before serving.

Notes

Adapted from Meg Gordan’s granola recipe and tweaked over time.
To make gluten-free, ensure you use certified gluten-free oats.
For a nut-free version, replace nuts with seeds such as pumpkin seeds or sunflower seeds.
To toast coconut flakes, stir them into the granola halfway through baking for the best texture and flavor.
This granola is delicious on its own, with milk or yogurt, fresh fruit, or even sprinkled over salads for added crunch.

Prep Time: 5 minutes
Cook Time: 21 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: granola, healthy granola, homemade granola, baked granola, gluten-free granola, maple syrup granola, coconut oil granola, nut granola, dried fruit granola, breakfast, snack