The Very Best Granola
Total Time
26 minutes
Prep Time
5 mins
Cook Time
21 mins
Rating
4.9 out of 5 stars
(2805)
Ingredients
8 cups
- 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
- 1 ½ cup raw nuts and/or seeds (1 cup pecans and ½ cup pepitas)
- 1 teaspoon fine-grain sea salt (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 (dried cranberries)
- Optional: ½ cup chocolate chips or coconut flakes
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Preparation
Chef’s notes
Recipe adapted from Meg Gordan’s granola, which I’ve tweaked over the years.
Make it gluten-free:
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.
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.'