Granola Recipe

I think granola is basically the easiest thing to make and yet, I never started baking until a few weeks ago. Seriously, it turned out delicious, healthy, and ridiculously easy. I just made my second batch today because the last one is over, not one crumb left! So I’m ready to share the recipe now. I had a few requests on  my instagram, but here I’ll share a bit of more details and the products I used. I got the main recipe from this cooking website and made some little changes to stay the way I like.


Obviously, the main ingredients are oats. I used the Bob Mill rolled oats and I’m pretty happy with it. I didn’t want extremely sweet or with dried fruits (yuck!) but that’s an option if you like. Just make sure to add the dried fruit or chocolate chip in the end, after you bake and the granola is resting – it has to rest for at least 50 minutes or so. Also, I love cinnamon and thats a big deal for me, so I made sure to use a good one. I love King Arthur Vietnamese cinnamon. The nuts I got from Trader Joe’s, so no link there since you can’t buy online. Anyway, I’ll stop babbling  and leave you with the recipe and a few photos I took of the process:


  • 4 cups old-fashioned rolled oats
  • 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup walnuts)
  • 1 teaspoon fine-grain sea salt
  • ½ teaspoon ground cinnamon (I used this one)
  • ½ cup melted coconut oil or olive oil
  • ½ cup maple syrup or honey (I like honey and used this)
  • 1 teaspoon vanilla extract
  • ⅔ cup dried fruit, chopped if large (optional, I didn’t use any)
  • ½ of coconut flakes (add this half way through the baking)


  1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper – like this
  2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
  3. 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.
  4. Bake until lightly golden, about 21 to 24 minutes, stirring halfway and adding the coconut flakes (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.
  5. Let the granola cool completely, undisturbed (at least 50 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.
  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.
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