Description

This Healthy Granola Recipe is packed with wholesome oats, nuts, and seeds, naturally sweetened with maple syrup or honey, and flavored with cinnamon and vanilla. Perfect for breakfast or a snack, it’s customizable with your favorite dried fruits and optional mix-ins like chocolate chips or coconut flakes. Gluten-free and great for nut-free adaptations, this granola bakes to a crunchy, golden perfection and keeps well stored at room temperature or in the freezer.

Ingredients

Units Scale

Main Ingredients

4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
1 1/2 cup raw nuts and/or seeds (1 cup pecans and 1/2 cup pepitas)
1 teaspoon fine-grain sea salt (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 (dried cranberries)

Optional Mix-ins

1/2 cup chocolate chips
1/2 cup coconut flakes

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Instructions

Preheat oven: Preheat your oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent sticking.
Mix dry ingredients: In a large mixing bowl, combine the rolled oats, nuts and/or seeds, sea salt, and ground cinnamon. Stir well to blend all the dry components evenly.
Add wet ingredients: Pour in the melted coconut oil (or olive oil), maple syrup (or honey), and vanilla extract. Mix thoroughly until every oat and nut is lightly coated with the wet mixture.
Spread granola: Pour the coated granola mixture onto the prepared baking sheet. Use a large spoon or spatula to spread it out into an even layer for uniform baking.
Bake granola: Bake in the preheated oven for 24 minutes, stirring halfway through. For extra clumpy granola, press the mixture down with the spatula after stirring to create an even layer again. The granola should be lightly golden upon completion.
Cool granola: Remove from the oven and let the granola cool completely on the pan, undisturbed, for at least 45 minutes. This allows it to crisp up perfectly.
Add dried fruit and mix-ins: Once cooled, top the granola with the chopped dried fruit and optional chocolate chips or coconut flakes. Break the granola into pieces with your hands for chunks or stir to distribute evenly if you prefer less clumpiness.
Store granola: Store your granola in an airtight container at room temperature for 1 to 2 weeks. For longer storage, use a sealed freezer bag and freeze for up to 3 months. If frozen, bring dried fruit to room temperature for 5 to 10 minutes before serving.

Notes

This recipe is adapted from Meg Gordan’s granola, tweaked for optimal flavor and texture.
For gluten-free granola, use certified gluten-free oats to avoid any cross-contamination.
To make the recipe nut-free, substitute all nuts with seeds such as pepitas or sunflower seeds.
If you want toasted coconut flakes, stir them into the granola halfway through baking to achieve a nice toasty flavor.
This granola is delicious on its own, served with milk or yogurt, topped with fresh fruit, or even sprinkled into salads as crunchy croutons.

Nutrition

Serving Size: 1 cup
Calories: 300 kcal
Sugar: 12 g
Sodium: 150 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 0 mg