Homemade Granola

5 stars based on 36 votes

homemade granola

This recipe was inspired by the homemade granola served The Inn at Occidental in Sonoma County, CA. With crispy clusters of old-fashioned oats, nuts, seeds, dried fruits, toasted coconut, golden honey and wheat germ, it’s both delicious and nutritious. Once you try it, you’ll turn your nose up at the boxed stuff — you’ll become a granola snob.

As long as you keep the ratios the same, it’s fine to substitute any nuts, seeds or dried fruits that you like.


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Homemade Granola

Servings: 9-10 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
  • 1/8 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 degrees F. Line a 13 x 18-inch rimmed baking sheet with heavy duty aluminum foil.
  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 combined. Pour 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; it burns quickly and will brown first in the corners and on the bottom.
  4. Transfer the granola to another baking sheet or heatproof surface to stop the cooking process (simply lift the granola off the baking sheet using the aluminum foil overhang). Toss the granola with a spatula and mix in the dried fruits. Spread and press into an even layer, then let cool to room temperature. Break the granola into clusters and store in an airtight container (I like it best cold so I keep it in the fridge).
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Nutrition Information

Powered by Edamam

  • Per serving (10 servings)
  • Serving size: 1 cup
  • Calories: 486
  • Fat: 27g
  • Saturated fat: 5g
  • Carbohydrates: 58g
  • Sugar: 23g
  • Fiber: 7g
  • Protein: 8g
  • Sodium: 119mg
  • Cholesterol: 0mg

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.

Reviews & Comments

  • 5 stars

    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.

    - Jane C. on September 12, 2018 Reply
  • 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!

    - Bry on August 20, 2018 Reply
    • 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.

      - Jenn on August 20, 2018 Reply
      • 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!

        - Bry on August 21, 2018 Reply
  • How long will this keep crisp in an airtight container?

    - Julie on August 16, 2018 Reply
    • Hi Julie, It’ll keep for about 2 weeks. You can also freeze for up to a few months.

      - Jenn on August 20, 2018 Reply
  • 5 stars

    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?

    - Karin Peterson on July 7, 2018 Reply
    • That makes me so happy, Karin. 😊 And yes on the flax meal.

      - Jenn on July 7, 2018 Reply
  • 5 stars

    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!

    - Judy Hazel on June 28, 2018 Reply
  • 5 stars

    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.

    - Kathryn on March 17, 2018 Reply
  • 5 stars

    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!

    - Janet on March 2, 2018 Reply
  • 5 stars

    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!

    - Marit Halper on December 16, 2017 Reply
    • 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.

      - Jenn on December 17, 2017 Reply
  • 5 stars

    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

    - Tflorez on October 23, 2017 Reply
  • Hi Jenn
    Would quick cooking oats (quaker) work just as well as old fashioned??

    - Vanita Tondon on September 24, 2017 Reply
    • Hi Vanita, They’ll work but you’ll get a nicer texture with whole oats. Enjoy!

      - Jenn on September 24, 2017 Reply
  • 5 stars

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

    - Marsha on August 7, 2017 Reply
    • 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!

      - Jenn on August 8, 2017 Reply
  • 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….

    - Fran Antolina on May 20, 2017 Reply
    • 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!

      - Jenn on May 22, 2017 Reply
      • 5 stars

        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!

        - Fran on May 27, 2017 Reply
  • 5 stars

    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.

    - Gwyneviere on February 6, 2017 Reply
  • 5 stars

    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?

    - Paula on December 1, 2016 Reply
    • 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!

      - Jenn on December 5, 2016 Reply
  • 5 stars

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

    - Steve on October 19, 2016 Reply
    • 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.

      - Jenn on October 19, 2016 Reply
  • 5 stars

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


    - Meaghan on September 1, 2016 Reply
    • It may change the texture just a bit, that that should be fine. No need to toast it first. Enjoy!

      - Jenn on September 2, 2016 Reply
  • 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.

    - Karen on April 17, 2016 Reply
    • Yes, that should work fine, Karen. Enjoy!

      - Jenn on April 17, 2016 Reply
  • 1 stars

    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.

    - Vern on March 2, 2016 Reply
    • Suggest you check the temperature on your oven.

      - Carol on August 28, 2016 Reply
  • 5 stars

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

    - MBK on February 21, 2016 Reply
  • 5 stars

    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!

    - Mbay on February 16, 2016 Reply
  • 5 stars

    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.

    - lauchlen on January 6, 2016 Reply
  • If I omit the coconut and sunflowers seeds, are there any other adjustments I should make? Thank you for any assistance you can provide.

    - MrsDLA on January 4, 2016 Reply
    • Yes, you can omit them. I would just suggest adding more of one of the other ingredients like the almonds or sesame seeds.

      - Jenn on January 5, 2016 Reply
  • 5 stars

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

    - Lisa on December 20, 2015 Reply
    • Lisa, you can eliminate the wheat germ and just add more of another ingredient like the sesame or sunflower seeds, if you’d like.

      - Jenn on December 20, 2015 Reply
      • 5 stars

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

        - Lisa on December 20, 2015 Reply
  • 5 stars

    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!

    - GrammyJoy on December 15, 2015 Reply
  • 5 stars

    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.

    - Debbie Asinas on October 29, 2015 Reply
  • 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!

    - Sally on October 17, 2015 Reply
    • Hi Sally, I worry the flavor of olive oil would be too strong but, if you don’t mind, it will work.

      - Jenn on October 17, 2015 Reply
    • 5 stars

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

      - Gwyneviere on February 6, 2017 Reply
  • 5 stars

    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.

    - Donna Knowl on August 11, 2015 Reply
  • can maple syrup be substituted for honey?

    - Lexa on August 6, 2015 Reply
    • 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 🙂

      - Jenn on August 7, 2015 Reply
  • 5 stars

    How much protein is in this granola recipe?

    - Lisa on July 14, 2015 Reply
  • 5 stars

    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?

    - M Grubic on June 18, 2015 Reply
    • 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 🙂

      - Jenn on June 18, 2015 Reply
      • Hi – can I replace some of the nuts with more oats to cut down on the calorie content? If so, what ratio would work?

        - L Vu on March 22, 2016 Reply
        • 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!

          - Jenn on March 23, 2016 Reply
  • 5 stars

    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.

    - Leo Döhl on June 7, 2015 Reply
  • 5 stars

    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.

    - Christina on March 15, 2015 Reply
  • 5 stars

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

    - Ruth-Anne Boyd on February 8, 2015 Reply
  • 5 stars

    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!!

    - Paula on December 20, 2014 Reply
  • 5 stars

    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.

    - Carolina on December 4, 2014 Reply
  • 5 stars

    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!

    - LM on November 24, 2014 Reply
  • Is it okay to use coconut oil in place of the vegetable oil?

    - Jeanie White on October 2, 2014 Reply
    • Hi Jeanie, Yes, I think coconut oil would work well.

      - Jenn on October 2, 2014 Reply
  • 5 stars

    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!!

    - Anita on July 28, 2014 Reply
  • 5 stars

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

    - Suzan on July 7, 2014 Reply
  • Hi, just wondering how you work the oven conversion for simple gas ovens with no fan.

    - Joel on March 6, 2014 Reply
  • 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.

    - Sophia on December 6, 2013 Reply
  • 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!

    - Jennifer Folz on November 14, 2013 Reply
  • 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!

    - Amy Simonson on November 10, 2013 Reply
  • 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.

    - Angie S on November 6, 2013 Reply
  • Made this today and it was wonderful,thank you for the recipe.

    - Kathy on June 19, 2013 Reply
  • 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?

    - Karen on May 24, 2013 Reply
    • 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.

      - Jenn on May 24, 2013 Reply
    • 5 stars

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

      - Gwyneviere on February 6, 2017 Reply
  • Yes, we have turned into granola snobs now! 🙂 My family likes this the best over Greek yogurt drizzled with a little honey.

    - Rebecca on March 9, 2013 Reply
  • 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!

    - Bonnie on March 9, 2013 Reply
  • Jenn, this was delcious! Thanks for another fabulous recipe!

    - Pam on March 3, 2013 Reply
  • Add an bit of brown sugar (1/8 Cup) to make it have a sweet accent. Ahh.. PERFECTION!

    - Scott Heath on January 10, 2013 Reply
  • 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!

    - Scott Heath on January 10, 2013 Reply
  • 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.

    - Molly on December 1, 2012 Reply
  • Another great recipe that I will be trying very soon!

    thanks for sharing!

    - Magi on October 2, 2012 Reply
  • Love!! Recipes I’ve used in the past have called for a little brown sugar.

    - Carmen on October 2, 2012 Reply
  • 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.

    - Liesel on June 25, 2012 Reply
  • This looks easy and tasty! Thanks!

    - Kristen on June 24, 2012 Reply
  • I am always on the look out for a good granola recipe. Can’t wait to try this.

    - Donna on May 16, 2012 Reply
  • this looks wonderful – can not wait to try it.

    - jacquie on May 15, 2012 Reply
  • 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.

    - Bob Smith on May 15, 2012 Reply
  • 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!)

    - Andee on March 6, 2012 Reply
  • I don’t think I will be able to go back to store bought granola ever again! This is to die for!!!

    - Kelly on March 4, 2012 Reply
  • 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!

    - kelly almasy on March 2, 2012 Reply
  • 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!

    - Martha on March 1, 2012 Reply
  • 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!

    - Adrienne on March 1, 2012 Reply
  • Awesome recipe! The sesame seeds add a wonderful flavor. I made mine with dried cherries, yummy!

    - Becky on March 1, 2012 Reply
  • This looks great. I love how versatile granola can be!

    - GJ on March 1, 2012 Reply
  • This is just YUMMY! We finished it so quickly 😛

    - Roni on March 1, 2012 Reply
  • 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!

    - Elaina on March 1, 2012 Reply
  • I’m having trouble with it sticking to the pan toward the end. Am I supposed to spray the foil with non-stick spray?

    - Carol Herndon on May 5, 2010 Reply
  • 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!

    - Carol Herndon on March 16, 2010 Reply
  • 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.

    - Jenn on January 12, 2010 Reply
  • I really enjoyed this granola recipe. Thanks. What can I do to make it more “clumpy?”

    - Tashu on January 12, 2010 Reply
  • Wendy – A teaspoon of vanilla added to the honey and oil mixture should do the trick. Enjoy!

    - Jenn on December 7, 2009 Reply
  • ooo… what a great gift! Looks yummy!

    - the domestic mama on December 4, 2009 Reply
  • 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!

    - Wendy on December 1, 2009 Reply
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