Homemade Granola

Tested & Perfected Recipes
Homemade Granola

This homemade granola boasts huge crunchy clusters, perfect for snacking or spooning over lightly sweetened Greek yogurt.

Homemade Granola

Inspired by the The Inn at Occidental in Sonoma County, CA, this homemade granola boasts huge crunchy clusters, perfect for snacking or spooning over lightly sweetened Greek yogurt.  It makes a ton, freezes well, and is highly adaptable — as long as you keep the ratios the same, it’s fine to substitute any nuts, seeds, or dried fruits that you like.

What You’ll Need To Make Homemade Granolaingredients for homemade granolaHow To Make Homemade Granola

dry ingredients for homemade granola in mixing bowl

To begin, combine the oats, almonds, pecans, walnuts, sunflower seeds, sesame seeds, wheat germ, coconut, cinnamon and salt in a large bowl. Mix well.

mixed dry ingredients in mixing bowl

In a small bowl, whisk together the honey and oil until combined.

whisking honey and oil in mixing bowl

Pour over the dry ingredients.

adding liquid ingredients to dry ingredients

Mix well.

liquid and dry ingredients mixed together

Spread the granola mixture evenly onto a lined baking sheet.

homemade granola mixture ready to bake

Bake for 25-30 minutes, stirring and re-spreading a few times with a spatula, until the entire mixture is medium golden brown. Watch carefully towards the end; it burns quickly and will brown first in the corners and on the bottom.

baked golden brown granola mixture

Sprinkle the dried fruits over top of the baked granola.

adding dried fruit to baked granola

Mix well, then press into an even, compact layer and let cool to room temperature.

compacting granola in pan

Once cool, break the granola into large clusters.

breaking granola into clusters

How To Store Homemade Granola

Store the granola in an airtight container at room temperature or in the refrigerator for up to two weeks or freeze for longer storage.

Homemade Granola

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Homemade Granola

This homemade granola boasts huge crunchy clusters, perfect for snacking or spooning over lightly sweetened Greek yogurt.

Servings: 9 to 10 cups
Cook Time: 25 Minutes
Total Time: 30 Minutes


  • 2-1/2 cups old-fashioned rolled oats
  • 1/2 cup sliced unsalted almonds
  • 1/2 cup coarsely chopped unsalted pecans
  • 1/2 cup coarsely chopped unsalted walnuts
  • 1/2 cup unsalted sunflower seeds
  • 2 tablespoons sesame seeds
  • 1/2 cup toasted wheat germ
  • 1 cup shredded sweetened coconut
  • 1/2 teaspoon cinnamon
  • Scant 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 2/3 cup honey
  • 1 cup dried fruits (such as cranberries, raisins, cherries, chopped apricots, currants, etc.)


  1. Preheat the oven to 325°F. Line a 13 x 18-inch rimmed baking sheet with parchment paper. (If using parchment sheets, line the pan first with heavy-duty aluminum foil, then parchment.)
  2. Combine the oats, almonds, pecans, walnuts, sunflower seeds, sesame seeds, wheat germ, coconut, cinnamon and salt in a large bowl and mix well.
  3. In a small bowl, whisk together the honey and oil until emulsified. Pour the mixture over the dry ingredients and mix well. Spread the granola mixture evenly onto the prepared baking sheet and bake for 25-30 minutes, stirring and re-spreading a few times with a spatula, until the entire mixture is medium golden brown. Watch carefully towards the end; granola burns quickly and will brown first in the corners and on the bottom.
  4. Toss the granola with a spatula and mix in the dried fruits. Spread and press into an even, compact layer, then let cool on a rack to room temperature. Break the granola into large clusters and store in an airtight container in the refrigerator for up to two weeks.
  5. Freezer-Friendly Instructions: This granola can be frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator before using.

Nutrition Information

Powered by Edamam

  • Per serving (10 servings)
  • Serving size: 1 cup
  • Calories: 481
  • Fat: 28 g
  • Saturated fat: 5 g
  • Carbohydrates: 55 g
  • Sugar: 32 g
  • Fiber: 5 g
  • Protein: 7 g
  • Sodium: 203 mg
  • Cholesterol: 0 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Hi Jenn, I’ve got a question about the granola recipe. I cannot find wheat germ anywhere! Is there something that I could substitute? I have Hemp Hearts, but don’t know if that would work.
    Maureen S.

    • — Maureen Szarka on November 27, 2020
    • Reply
    • Hi Maureen, I’m not familiar with hemp hearts, but You can swap out the wheat germ for oats or any other dry ingredients (like nuts or seeds) as long as you keep the ratios the same. Enjoy!

      • — Jenn on November 28, 2020
      • Reply
  • Great recipe! My teenage boys love it. Very filling and nutritious.

    • — Lori on November 18, 2020
    • Reply
  • Love this granola! Can you substitute agave nectar for the honey?

    • — Lauren on November 18, 2020
    • Reply
    • Hi Lauren, I haven’t tried this with agave nectar, but a few readers have commented that they have with good results. Hope you enjoy!

      • — Jenn on November 18, 2020
      • Reply
  • Another question – is it ok to use steel cut oats instead of rolled oats? Thanks so much, Jenn!

    • — Sam on October 29, 2020
    • Reply
    • Unfortunately, steel-cut oats won’t work here. Sorry!

      • — Jenn on November 3, 2020
      • Reply
    • Didn’t see your response in time and ended up using steel cut oats. It was hard to chew but still delicious. Went out and got rolled oats right away thinking how much better it would taste if I made it the right way. Jenn, the recipe blew us all away! My family’s done away with store bought granola and only wants Jenn Segal’s granola:) Thank you for sharing your wonderful recipes!

      • — Sam on November 18, 2020
      • Reply
      • 🙂 My pleasure!

        • — Jenn on November 19, 2020
        • Reply
  • Jenn, can I omit the dried fruit? Making this for the kids and they’re not big fans. Thanks!!

    • — Sam on October 28, 2020
    • Reply
    • Hi Sam, You can swap out the fruit for oats or any other dry ingredients (like nuts or seeds) as long as you keep the ratios the same. Enjoy!

      • — Jenn on October 29, 2020
      • Reply
  • It’s pretty good but too many nuts..overwhelming. Also, add all of the honey. It is bland without it.

    • — MT on July 1, 2020
    • Reply
  • if wanting to add pumpkin puree, would you substitute the oil or honey, and how much?

    • — Diane on June 27, 2020
    • Reply
    • Hi Diane, I don’t think pumpkin puree will work here — sorry!

      • — Jenn on June 29, 2020
      • Reply
  • Another delicious recipe which also smells soooooo good when cooking, thanks again Jenn!

    • — Karen Kelly on June 27, 2020
    • Reply
  • Another great recipe. Didn’t use coconut but will do so next time. I can only imagine how much tastier it would be. So much more flavor than store bought granola. Thank you!!

    • — Niki on June 11, 2020
    • Reply
  • One of the best granola recipes I have tried! Instead of sesame seeds, I used flax seeds and I used dried cherries, blueberries and cranberries. The time was just about spot on for baking- about 26-28 minutes with mixing every 8 or so minutes. I have a feeling this is going to disappear quickly

    • — Jenn on May 21, 2020
    • Reply
  • Would it be okay to substitute peanut oil for the vegetable oil?

    • — Kimi on May 14, 2020
    • Reply
    • Sure, that should work. Hope you enjoy!

      • — Jenn on May 14, 2020
      • Reply
  • This is just THE BEST granola I’ve ever made, so good you would get up in the middle of the night to have a bowl. My mum says she has to hide it away from herself because she would eat it all day long!

    • — Diane on May 10, 2020
    • Reply
  • This was the perfect antidote to all of the sweets I’ve been baking. Finally something I can say ‘yes you can have that for breakfast’ to! Our bulk store in Ontario Canada is doing online, curbside orders which made it even easier – everything came pre-portioned like one of those meal delivery kits. I used half Lyle’s golden syrup, half honey, and a mix of dried blueberries, tart cherries, cranberry, and strawberry for the fruit. I had to cook for a total of 30 minutes, flipping every 5. It is superb!

    • — Laura Shannon on May 10, 2020
    • Reply
  • Great recipe. I didn’t have coconut or sesame seeds. Added 1/2 cup more oatmeal to compensate. Came out perfect and I’ll be using this recipe again and again and the next time I’ll have the coconut. Gen

    • — Gen on May 8, 2020
    • Reply
    • Sooo yummy! My gluttony got the better of me and I snacked on it as soon as it cooled, and it was a little too sweet on its own. But with plain yogurt and raspberries, it’s perfection! I added some vanilla, nutmeg and ground ginger in addition to the cinnamon, just because I like those warm spices. Thank you for a wonderful recipe!

      • — Sabrina on October 15, 2020
      • Reply
  • This is the absolute best granola recipe – my husband and I adore it. I eat it every morning with my homemade yogurt. The second time I made it I made the “mistake” of adding 1 cup of mini chocolate chips to the mixture before putting in the oven. Of course they completely melted in 2 seconds – but then I had a chocolate version – and it’s utterly terrific as well.

    • — Lisa Kaste on April 1, 2020
    • Reply
  • I’ve been obsessed with the granola in your cookbook, but finally decided to try this version. Both are awesome, and I’ve tried all kinds of variations of nuts and seeds, in roughly the same amounts. Loving pumpkin and flax seeds, and cashews! For those of you that don’t like coconut like me, try it, really can’t taste it at all. I’m now In The club of never buying granola again!

    • — Cathy on February 27, 2020
    • Reply
  • Hi Jenn,
    I’m wondering can you make this recipe into Granola Bars?? IF SO, how would you suggest I do that!? Thank You!

    • — Gigi B. on February 14, 2020
    • Reply
    • Hi Gigi, these really won’t stick together but I do have a couple of granola bar recipes. You can find them on the top row of this page. 🙂

      • — Jenn on February 14, 2020
      • Reply
  • Can coconut oil be used instead of vegetable oil? Thank you,

    • — Bridget Keator on January 9, 2020
    • Reply
    • Sure – hope you enjoy! 🙂

      • — Jenn on January 10, 2020
      • Reply
  • Hi – Is shredded coconut different than shaved coconut?

    • — Ali on December 23, 2019
    • Reply
    • Yes, Ali, they are different. See an explanation here.

      • — Jenn on December 23, 2019
      • Reply
      • What is oven set on!?

        • — Lynn on April 14, 2020
        • Reply
        • Hi Lynn, the oven should be set to 325°F/170°C. Enjoy!

          • — Jenn on April 14, 2020
          • Reply
  • This the tastiest homemade granola I’ve ever made and super easy! I’m not a coconut fan, so I subbed with Macadamia nuts (what I had on hand). This goes great on homemade yogurt! Thank you for sharing!

    • — Karen Frost on December 5, 2019
    • Reply
  • Amazing. I have never made homemade granola before. I will never buy granola again. The only problem is that it was so good I had no willpower and ate way more than I should. Thank you Jen for another delicious recipe!

    • — Darlene on October 30, 2019
    • Reply
  • Once again, your recipe is a hit!! This was so easy to make and absolutely delicious!!! No need for store bought granola ever again. This will become a staple in our house as it’s such a great treat. This batch is not going to last long!

    • — Joy on September 21, 2019
    • Reply
  • Excellent! Substituted hemp seeds for sesame seeds and oat bran for wheat germ. Otherwise, I was able to find the ingredients in the bulk bins at Whole Foods. I’m going to freeze the granola to bring to family in a couple of weeks.

    • — Michelle on July 5, 2019
    • Reply
  • Hi I just made this for the first time and used maple syrup instead of honey because it’s what I had and I also like the flavor much better. It is delicious but very dry and crumbly and no real chunks at all. Is it because of the maple syrup? Do you have any suggestions?

    • — Beth on June 13, 2019
    • Reply
    • Hi Beth, Yes that’s why. Maple syrup does not have the same sticky qualities as honey. Unfortunately, there’s no way to get the chunks now. Sorry I can’t be more helpful!

      • — Jenn on June 13, 2019
      • Reply
  • Metric measure please. I promise this is the last one…for now 🙈 Many Thanks

    • — Nenny on May 28, 2019
    • Reply
    • 🙂
      I just added them – hope you enjoy!

      • — Jenn on May 30, 2019
      • Reply
  • Jen, thank you so much for this recipe. I have searched and searched for a clumpy granola recipe and have never had success getting those beautiful clusters until now. I don’t know exactly what is different about your version, except for maybe Segal magic. It’s perfect.

    • — Debbie on May 10, 2019
    • Reply
    • 😊

      • — Jenn on May 10, 2019
      • Reply
  • This is amazing granola, whether you mix it with yogurt or eat it with milk. My adult children love it too and I have made it frequently!

    • — Linda on May 9, 2019
    • Reply
  • Can’t wait to make this! Do you think it would be ok if I used gluten free oats and substituted flax seed for the wheat germ?

    • — Allyson on May 9, 2019
    • Reply
    • Yes and yes 🙂

      • — Jenn on May 9, 2019
      • Reply
  • Oh my! This granola is awesome! I baked a batch to take to relatives we were visiting this past weekend. They LOVED it, and so did my husband and I. This will be a regular staple in my house going forward. Healthy and so tasty. Can’t wait to make my second batch.

    • — Minnie on January 11, 2019
    • Reply
  • Love, love, love this granola! Wonderful addition to yogurt and oatmeal! Alone, it’s a great little snack. Stops the craves. Thank you!

    • — Jane on January 6, 2019
    • Reply
  • I have made this granola countless times and each time it was fantastic! My husband will not eat yogurt without it. 🙂 This last time I substituted pumpkin for sunflower seeds. Instead of the sesame seeds, I put in a tablespoon of each: chia seeds, hemp seeds, and flax seeds. As others have mentioned, it is very versatile.

  • Hi Jenn,
    I’m thinking of making this granola as Christmas gifts for family. How long out side of the fridge does it stay good for? And if we kept it in the fridge how long would it stay good for? Love your recipes and your cookbook! Thank in advance!

    • Hi Bry, This will keep in an airtight container in the fridge or on the countertop for about 2 weeks. It can also be frozen for a few months. So glad you like recipes! Have you tried the granola in the cookbook? I love this one but the book version is my all-time favorite.

      • I haven’t tried the cookbook version, but that one will probably be the one I use. It looks amazing! Thanks for your quick response. I can’t wait to start experimenting with it!

  • How long will this keep crisp in an airtight container?

    • Hi Julie, It’ll keep for about 2 weeks. You can also freeze for up to a few months.

  • Thank you Jenn for all your wonderful recipes. I have always enjoyed cooking, but you have helped me to love it! Will flax meal be a good substitute for the wheat germ?

    • That makes me so happy, Karin. 😊 And yes on the flax meal.

  • My family loves this granola! I have substituted other nuts and fruits but have used the same amounts the recipe calls for. We enjoy the granola with yogurt and fruit for breakfast and it’s great for a snack. Sprinkled on vanilla ice cream makes for a delicious and quick summertime dessert. Thanks Jen for another delicious recipe!

  • Finding commercial varieties too sweet and hard, I have never been a granola fan but I wanted to give this recipe a try and it is another keeper!
    Simple to make and delicious!
    I did not have heavy duty aluminum foil the first time I made it, the granola stuck to the foil. The second time I made it I used foil and parchment paper on top, perfect but perhaps the granola did not brown as much as when baked directly on foil.
    You may want to experiment with different varieties of honey. I made by last batch with blueberry honey which gives the granola a distinct, yummy flavour. I’m making my 3rd batch today, again with blueberry honey.
    Another winner, a favourite in my household. Thanks again Jenn.

  • Love the granola. I didn’t have wheat germ or sunflower seeds so subbed with more walnuts, pecans and almonds. I used my large baking tray but as my first try at this I want expecting it to fill the whole pan thickly. I used heavy duty foil but it stuck and I will try the parchment paper next time. I was wondering if you take the granola off the foil warm or cold. I tried both, and both stuck to the foil. Having said that it makes a good amount so there was still plenty. Another delicious recipe!

  • Just made this for the first time. Delicious but one issue-as it cooled, granola stuck to the foil a bit and I had to peel it off. Normal or anything I can do to fix? Parchment? Thnx!

    • Hi Marit, sorry that you had a problem with the granola sticking – Have you tried Reynolds Heavy Duty Aluminum Foil or Reynolds Non-Stick Foil? If you can’t find either (or have already tried them), try parchment paper – it should work great.

  • I just made this granola and I love it. Real easy to make and this was my first time every making granola. I added vanilla, just because. I will not buy granola from the store again…thanks for the recipe

  • Hi Jenn
    Would quick cooking oats (quaker) work just as well as old fashioned??

    • Hi Vanita, They’ll work but you’ll get a nicer texture with whole oats. Enjoy!

  • My husband has diabetes. Can I use stevia instead of honey in the granola??? Thank you, Marsha

    • Hi Marsha, I’ve never used Stevia, so I can’t say for sure, but I suspect the liquid form should work). I’d love to hear how it turns out!

  • Hi, Jenn! Mine is an odd question (of course). At a local farm market last summer, I bought a bottle of Sweet Potato Syrup. It has sugar in it but no corn syrup. The texture is more like maple syrup than honey. What do you think about replacing the honey with it? Know that my all time, to die for, granola recipe is your Maple Blueberry one from the cookbook. Might I be better to substitute there? I just wanted to try this one for a change, expecting a stickier consistency. Do you think I should adjust the oil?? Thanks….

    • Hmmm… I’m not familiar with sweet potato syrup, so I’m really not certain, but I suspect it might work. (I wouldn’t adjust the amount of oil in the recipe.) LMK how it turns out!

      • The sweet potato syrup worked well for my taste. My sense is that this granola’s texture was more sticky due to the honey, which is not really my preference. The sweet potato syrup has sugar in it rather than honey or syrup, which kept the texture nicely crisped. I used organic apricots, which I would not do in the future, simply b/c of their texture. I think a berry would be better. Thanks for another 5 star recipe, Jenn! Will buy more bottles at the farm market this summer!

  • This recipe is fantastic and very versatile! I left out the dried fruit, wheat germ and salt. Added pumpkin seeds and used coconut oil, maple syrup and rice malt syrup. I used a large non stick pan and used the stove top…toasted the nuts, seeds and coconut first and set aside. Then toasted the oatmeal, added the oil, sweeter mixture and nut/seed mixture. Worked for me as I didn’t want to heat up the oven. Very nice with greek yogurt and fresh fruit.

  • This has been my go-to granola for a couple of years. Recently, though, I cut down on sugar in my diet. I switched to plain yogurt with homemade applesauce for breakfast, but I would love to be able to top it with some low sugar/low fat granola. Any ideas?

    • Hi Paula, I think you could use this recipe, but just cut back on the honey. It will still be good; it just won’t clump as well. Hope that helps!

  • I made one batch of this and love it. Unfortunately my wife does not like coconut. Any suggestions on substitution?

    • Glad you like it, Steve! And yes, you can omit the coconut; just use more of any of the other dried ingredients in the recipe.

  • Could I use wheat bran instead of wheat germ? Do I need to toast it first?


    • It may change the texture just a bit, that that should be fine. No need to toast it first. Enjoy!

  • Can coconut oil be used in place of the vegetable oil? Looking forward to trying this recipe! It sounds great, but I would like to use the coconut oil if possible.

    • Yes, that should work fine, Karen. Enjoy!

  • First time trying granola. Unfortunately granola was over cooked even at 20 minutes. Sunflower seeds were very “woody” with sharp pieces. I will stick with store bought.

    • Suggest you check the temperature on your oven.

  • This granola was easy and absolutely delicious!! Thank you for a great recipe!!

  • Delicious and easy to make. Substituted the dried fruit with what I had on hand- dried pineapple and appricot and cranberries. Delicious with some cottage cheese. Kids love it!

  • This is absolutely delicious. I made a few changes. Used unsweetened coconut since I figured the honey would make it sweet enough – it did. I upped the sunflower seeds and pecans to 3/4 cup each since I left out the walnuts, and I used golden flax seeds instead of sesame seeds. I also added a bit of ground allspice along with the cinnamon. For my fruits I used a combination of dried strawberries, blueberries, and chopped Turkish figs. Very satisfying and filling.

  • If I omit the coconut and sunflowers seeds, are there any other adjustments I should make? Thank you for any assistance you can provide.

    • Yes, you can omit them. I would just suggest adding more of one of the other ingredients like the almonds or sesame seeds.

  • I don’t have any wheat germ… Does that matter?

    • Lisa, you can eliminate the wheat germ and just add more of another ingredient like the sesame or sunflower seeds, if you’d like.

      • Delicious! Made a few gifts and a batch to take on our road trip to Napa Valley!

  • I found this recipe to be thorough in its directions and explanations,mthat adapting to suit our tastes resulted in a delicious cereal that we will be making over and over again! Very tasty!

  • I love this granola! It is simple to make and beats anything you can buy in the store. I like to eat it on top of plain yogurt. It has enough sweetness that I don’t need to add anything else.

  • Can olive oil be used instead of the vegetable oil? I looking for a healthier oil. I haven’t tried this recipe, but it looks delicious!

    • Hi Sally, I worry the flavor of olive oil would be too strong but, if you don’t mind, it will work.

    • If you like coconut; try coconut oil..healthy and delicious!

  • This granola is delicious, thank you. I made several tweaks, no pecans or walnuts, or honey. I added pine nuts, half unsweetened coconut, agave syrup and dried Montmorency cherries. YUMMY! Thank you so much, I’ve finally found a keeper.

  • can maple syrup be substituted for honey?

    • Hi Lexa, Not sure it will be quite as sticky, so you might not get as many clumps — but other than that, it should work 🙂

  • How much protein is in this granola recipe?

  • First time making granola. I added a little unflavored unsweetened non-GMO soy protein powder and replaced some of the honey with maply syrup and Agave.
    But what concerns me is before I altered the recipe, my recipe software on the computer said that a 3/4 cup serving was almost 500 calories. Is this normal for granola and should not be a concern given that much is coming from fruit, nuts, and seeds?

    • Yes, granola is very high in calories b/c of the nuts. As for worrying about it, I would say it depends on your individual health goals. Some people are on calorie restricted diets, while others simply watch the quality of the calories. Hope that helps 🙂

      • Hi – can I replace some of the nuts with more oats to cut down on the calorie content? If so, what ratio would work?

        • You can swap out the nuts for oats or any other dry ingredients (like seeds or dried fruits) as long as you keep the ratios the same. Enjoy!

  • The best granola ever. As suggested in the procedure, I altered the nut ratio between almond, hazelnuts, walnuts, pecan nuts and Brazilian nuts and slightly adjusted the wheat germ and coconut flakes. I am not keen on dry fruit so I omit them when I make it – I sometimes though I add some fresh strawberries when enjoying a bowl of this granola.

    The recipe is fantastic: It is fast and easy, and the taste is unbeatable in comparison to granola/cereals from supermarkets. I love it and so does my family (especially my mum – she eats it almost across the day when I make it). It is nowadays my breakfast when I would like cereals in the morning.

  • This is an excellent granola – no more buying it ready made in the stores, this is way better, and I had all the ingredients in my pantry already! Packed with quality ingredients, no fillers. I also added a few tablespoons of flax seed, some hemp hearts, and 2 teaspoons of vanilla. If you are using a dark colored honey, it browns the granola quickly in the oven so you will want to watch your baking time. This recipe doesn’t make a very sweet granola so you may want to add more sweetener to your taste.

  • Outstanding! My whole family loved it. Thanks, Jenn!

  • This is a really good granola recipe. I had never made granola before- I thought it was hard to do. Boy, was I wrong! I used walnut oil (because I had some open) instead of vegetable oil, and subbed maple syrup for the honey. I didn’t have any wheat germ. The result was marvelous. I didn’t wait for it to cool all the way before I had to have a bowl. YUM!!

  • Overall a delicious recipe and next time I make it I will follow the instructions more carefully…. I cut the oil and honey down to 1/4 cup each and accidentally mixed in the dried fruit before baking. It was still delicious, but it did not form “clusters” and the burned flavor of the dried fruit overpowered the delicate taste of the granola. In short, I would recommend following the instructions more carefully.

  • This is some tasty granola. And, yes, it turned me into a granola snob – I was short on time this weekend, so I picked up a bag of ‘small-batch, artisanal’ granola at the store…and it was so inferior to this recipe that today I caved and made a fresh batch. I think this will make a great hostess gift for the upcoming Xmas season!

  • Is it okay to use coconut oil in place of the vegetable oil?

    • Hi Jeanie, Yes, I think coconut oil would work well.

  • This is absolutely tasty! I have made it twice in two weeks and my husband can’t stop raving about it. I will never go for any store-bought granola anymore. I didn’t have walnut and used agave nectar instead of honey, but otherwise followed the recipe. Thanks for sharing!!

  • Delicious and you are right. This granola makes one become a granola snob.

  • Hi, just wondering how you work the oven conversion for simple gas ovens with no fan.

  • This recipe (and the chocolate pie one) are hereby relegated to once a year. I cannot stop snacking on this!! I used chopped apricots and that was a very good choice indeed. Yum does not begin to cover it. The house smells awesome. I added vanilla and that really sent me over the edge into something that made me glad I was by myself.

  • This granola is by far the best I have ever eaten. I follow the ratios of the recipe pretty much to the T, but I generally add vanilla, leave out the coconut (I’ve never been a fan), and replace the wheat germ with flax seeds (as I generally have these on hand). The recipe is a great base to add whatever kind nuts/grains you are in the mood for, and I normally double the batch. It stays fresh for 1-2 weeks in mason jars. I LOVE all of Jennifer’s recipes, but this is one of my favorites!

  • My family loves this granola! For a treat, sometimes, I’ll add mini chocolate chips and put it over ice cream. Love it! Thanks Jenn!

  • This was the first recipe I made on your site. I cut down some of the oil and it mad a very loose granola which was great for yogurt, which is what I use it for. Given the basics of the recipe, I changed it up some, adding some different nuts and dried fruit. I hope to make some of this to give to family members at Christmas.

  • Made this today and it was wonderful,thank you for the recipe.

  • I’ve made this several times and I LOVE it! Actually I can’t stay away from it. But, so much of it sticks to the pan and I hate to waste all that great granola. The last time I sprayed the foil and that helped a bit but didn’t solve the problem. Any more advice?

    • Hi Karen, I have noticed that some brands of foil (typically not the standard brands) stick to everything. Have you tried Reynolds Heavy Duty Aluminum Foil? Heacy duty is important for this recipe, as it’s usually nonstick. If you can’t find it (or have already tried it), try parchment paper…should work great.

    • I often make mine in a large fry pan on the stove top…works great!

  • Yes, we have turned into granola snobs now! 🙂 My family likes this the best over Greek yogurt drizzled with a little honey.

  • I made this but changed a few things.
    I used coconut oil for the canola so left out the coconut since I didn’t have any and traded aguave, molasses and maple syrup combo for the honey. 🙂

    This is a great recipe and can be changed according to what you have on hand or the taste of the day.

    Thank you!

  • Jenn, this was delcious! Thanks for another fabulous recipe!

  • Add an bit of brown sugar (1/8 Cup) to make it have a sweet accent. Ahh.. PERFECTION!

  • This is my first shot at making my own granola. i am hooked to cranberry granola from a local market, but cant keep it as a staple in my house at $5Lb. I think this is the recipie they use. I just copied the ingrediant list and up popped this recipie! thanks for all the cooking tips!

  • I made this with slight changes to get the sugar carbs down a bit – used unsweetened coconut, bumped the nuts up to 3/4 c and left out the dried fruit. It is still fantastically good! I also turned the oven off at 20 minutes and let it sit in there for another 15 so I didn’t have to worry about burning it. Perfect golden brown.

  • Another great recipe that I will be trying very soon!

    thanks for sharing!

  • Love!! Recipes I’ve used in the past have called for a little brown sugar.

  • Made this granola this morning and after it cooled, placed it in a bowl on the counter. My kids and husband have been nibbling on it all afternoon. The combination of nuts and dried fruits (used cherries, raisins and cranberries) is tasty. I did have a slight problem with sticking to the foil, and the granola is more chewy than we are used to, but that is probably due to the extreme heat and humidity we have here today.

  • This looks easy and tasty! Thanks!

  • I am always on the look out for a good granola recipe. Can’t wait to try this.

  • this looks wonderful – can not wait to try it.

  • This is YUMMY. A real treat. I divide it into the snack size ziploc bags. Just the right amount for a snack or milk. A great way to control portion size. Weigh the first couple of bags until you get the visual, then fill away. Great for lunches or afternoon snacks.

  • This is so much better than the granola I get at the store. I add Corn Flakes to mine to change up the texture and I omit the coconut. (Never have been a coconut fan!)

  • I don’t think I will be able to go back to store bought granola ever again! This is to die for!!!

  • I have my own tried and true Maple Walnut Granola recipe, but I’m gonna try this one too. I’ll let you know which one i like the best!

  • This is a fabulous granoa recipe. I have shared it with so many. I let it cook a little longer so that it is very brown. Great recipe!

  • Looks so good! I love homemade granola. This looks super similar to the one I make, except yours has more good stuff in it. Here’s mine http://www.abigmouthful.com/everyday-granola/ Going to add sunflower seeds next time!

  • Awesome recipe! The sesame seeds add a wonderful flavor. I made mine with dried cherries, yummy!

  • This looks great. I love how versatile granola can be!

  • This is just YUMMY! We finished it so quickly 😛

  • This granola has got to be the best granola I have ever had. I am hooked!!! Love it! Thanks for sharing it with the world!

  • I’m having trouble with it sticking to the pan toward the end. Am I supposed to spray the foil with non-stick spray?

  • This is FABULOUS!! I love eating something that tastes so good and is actually good for me! This will be a staple in my frig from now on!

  • Tashu – the key to keeping it clumpy is to mix in the dried fruits while it’s still warm, then press it into an even layer to cool completely. Once it’s cool, break off big chunks. The less you handle it, the better.

  • I really enjoyed this granola recipe. Thanks. What can I do to make it more “clumpy?”

  • Wendy – A teaspoon of vanilla added to the honey and oil mixture should do the trick. Enjoy!

  • ooo… what a great gift! Looks yummy!

  • This recipe looks fabulous! My family loves Vanilla-Flavored Granola (Bare Naked is what we currently buy). If I wanted to give this a vanilla flavor, would I simply just add vanilla before baking and if so, how much do you recommend? Thanks!

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