A wholesome and naturally sweetened granola, this recipe is packed with oats, nuts, seeds, and dried fruit. It’s crunchy, flavorful, and incredibly easy to make. Whether you’re looking for a nutritious breakfast or a snack on the go, this granola delivers both taste and texture.

Why You’ll Love This Recipe

• Naturally sweetened with maple syrup or honey
• Uses whole grains and unrefined oil
• Customizable with your favorite nuts, seeds, and dried fruits
• Easy to make with just one bowl and one baking sheet
• Stores well and can even be frozen for future use
• Great for breakfast, snacking, or even as a gift

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups old-fashioned rolled oats (use certified gluten-free oats for a gluten-free version)
• 1 1/2 cups raw nuts and/or seeds (such as 1 cup pecans and 1/2 cup pepitas)
• 1 teaspoon fine-grain sea salt (reduce to 3/4 teaspoon if using table salt)
• 1/2 teaspoon ground cinnamon
• 1/2 cup melted coconut oil or olive oil
• 1/2 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 2/3 cup dried fruit, chopped if large (e.g., dried cranberries)
• Optional: 1/2 cup chocolate chips or coconut flakes (add coconut halfway through baking)

Directions

1. Preheat oven to 350°F (175°C) and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine oats, nuts/seeds, salt, and cinnamon. Stir to mix.
3. Pour in oil, maple syrup or honey, and vanilla extract. Mix until well coated.
4. Spread the mixture evenly on the prepared baking sheet.
5. Bake for 21 to 24 minutes, stirring halfway. For clumpy granola, press down with a spatula before returning to oven.
6. Let cool completely (at least 45 minutes) without stirring. Then top with dried fruit and optional mix-ins.
7. Break into chunks or stir depending on desired texture.

Servings and timing

Yield: About 8 cups (16 half-cup servings)
Prep Time: 5 minutes
Cook Time: 21 to 24 minutes
Total Time: 26 to 29 minutes

Variations

• Orange & Almond Granola: Add 2 teaspoons orange zest, whole almonds, and golden raisins.
• Triple Coconut Granola: Use coconut oil, large coconut flakes, and shredded coconut.
• Cranberry Orange Granola: Include orange zest and more cranberries for a vibrant flavor.
• Honey Almond Granola: Combine with chopped dried apricots.
• Gingerbread Granola: Mix in molasses, ginger, cranberries, and candied ginger.

storage/reheating

Store in an airtight container at room temperature for 1 to 2 weeks. For longer storage, place in a sealed freezer bag and freeze for up to 3 months. Let frozen granola warm to room temperature for 5 to 10 minutes before serving.

FAQs

What kind of oats should I use?

Old-fashioned rolled oats work best. Avoid instant or steel-cut oats.

Can I make this granola gluten-free?

Yes, just use certified gluten-free oats.

Can I reduce the sugar content?

Yes, you can cut the maple syrup or honey in half, but it may be less clumpy.

What if I don’t have coconut oil?

Olive oil is a great substitute and offers a more savory flavor.

How can I make it nut-free?

Replace nuts with seeds like sunflower seeds or more pepitas.

Why didn’t my granola clump?

For chunkier granola, press it down with a spatula halfway through baking and let it cool completely without stirring.

Can I add fresh fruit?

Fresh fruit isn’t suitable for storage in granola but can be added right before serving.

Is it vegan?

Yes, if you use maple syrup instead of honey.

Can I use date syrup instead of maple or honey?

Yes, but it might change the flavor and texture slightly.

What’s the best way to serve this granola?

With milk, yogurt, or sprinkled over fruit or smoothies.

Conclusion

This homemade granola is a game changer—healthy, delicious, and customizable to your taste. Whether you’re starting your day or need a quick snack, this easy granola recipe is sure to become a household favorite.

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