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A healthy and customizable granola recipe naturally sweetened with pure maple syrup or honey, featuring oats, coconut oil, nuts, and dried fruit. This homemade granola is fresh, crunchy, and made with wholesome ingredients, perfect for breakfast or snacks.

Ingredients

Scale
  • 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
  • 1 ½ cups raw nuts and/or seeds (example: 1 cup pecans and ½ cup pepitas)
  • 1 teaspoon fine-grain sea salt (reduce to ¾ teaspoon if using table salt)
  • 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 (example: dried cranberries)
  • Optional mix-ins: ½ cup chocolate chips or unsweetened coconut flakes (toasted if added halfway through baking)

Instructions

  1. Preheat oven to 350°F (175°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, stir together oats, nuts/seeds, sea salt, and ground cinnamon.
  3. Add melted coconut or olive oil, maple syrup or honey, and vanilla extract; mix until every oat and nut is evenly coated.
  4. Spread the granola mixture in a thin, even layer on the prepared baking sheet.
  5. Bake at 350°F for 21 to 24 minutes, stirring once halfway through baking.
  6. After stirring halfway, press the granola lightly with the back of a spatula to form clusters; if using coconut flakes, stir them in at this point for toasting.
  7. Remove the pan when the granola is lightly golden (may feel soft) and let it cool completely on the baking sheet for at least 45 minutes to set clusters.
  8. Once cooled, toss in dried fruit and chocolate chips if using (add chocolate chips only after cooling).
  9. Break the granola into chunks by hand for large clusters or stir gently for smaller pieces.

Notes

Use certified gluten-free oats for a gluten-free version., For a nut-free option, replace nuts with seeds such as pepitas or sunflower seeds., To toast coconut flakes, add unsweetened coconut flakes halfway through baking., Store granola in an airtight container at room temperature for 1 to 2 weeks, or freeze for up to 3 months., To re-crisp softened granola, warm it in a 300°F (150°C) oven for 5 to 8 minutes, watching closely., Press granola gently when stirring halfway through baking to create larger clusters., Variations include adding orange zest and golden raisins, triple coconut with shredded coconut, or warming spices for different flavor profiles.

Nutrition

Find it online: https://sweetandsupper.com/the-very-best-granola/