Best Granola Recipe.

Written by Becky

On my quest for the best recipes for several classic foods (best bran muffins, best chocolate chip cookies, etc) I found my favorite granola recipe.  I have made granola several ways and this is my absolute favorite.

This is a great time of year for granola. With peaches in season, a bowl of granola is perfect with sliced peaches over creamy Greek yogurt. Also, it is a hearty breakfast or snack that will kick up your energy levels if you go for a hike in the fall foliage.

Just like chocolate chips cookies, the ‘best’ recipe can be somewhat skewed because everyone has unique tastes and preferences.  For granola, some may like mostly oats with lots of sweetness and raisins, while the next person may like a bit of oats with tons of dried fruit, a variety of nuts, and just enough sweetness to bind the ingredients together.  I lean toward the healthier versions, with less oil and sugar and more dried fruit and nuts.  How do you like your granola?  Are you chewy and sweet?  Savory and chunky?  Or maybe simple and classic?

My ‘Best’ Granola Recipe

4 cups rolled oats
1/4 cup steel cut oats
1/2 cup unsweetened shredded coconut flakes, unsweeteend
3 tablespoons flax seeds. ground or unground
1/3 cup raw pumpkin seeds
1 cup of any- hazelnuts/pecans/almonds, chopped into halves or quarters
2 teaspoons cinnamon
1 teaspoon sea salt
2 tablespoons brown sugar
1/2 cup coconut oil (or canola oil)
2 TB hazelnut oil (optional)
1/2 cup maple syrup, honey or agave
2 teaspoons pure vanilla extract
1 1/2 cups dried cherries, blueberries, or apricots (chop the apricots)

Preheat the oven to 325 degrees. Line 2 rimmed baking sheet with aluminum foil. In a large bowl, combine all dry ingredients except the dried fruit. Stir well to incorporate.

Heat coconut oil, agave, and maple syrup  in a small sauce pan over low heat, whisk thoroughly to combine.  Remove from heat and add vanilla extract.  Pour warm mixture over oats and stir until everything is well coated.

Spread the mixture on the prepared baking sheet, spreading it out into an even layer. Bake, stirring every 10 minutes, for 30-40 minutes (until golden brown).

Cool completely. Once the granola is cool, mix in the dried fruit. Store in an airtight container at room temperature.
Makes about 10 cups
*If you like granola sweeter or more chewy (less dry) add more maple syrup, agave, or oil

Some more great granola recipes to check out:
Pumpkin Granola by Two Peas and Their Pod
Almond Granola by Phemomenon
Tropical Granola by Barbara Bakes
Quinoa Granola by Fake Ginger
Peanut Butter Granola by Honoring Health
Coconut Date Granola with Banana Whip (Vegan) by Veggie Num Num

Comments (6)

  1. Oh, I love homemade granola! I was going to make some this week, so maybe I'll try this recipe; I like the idea of combining small amounts of different sweeteners.

  2. Knowing how to make your own granola makes buying it at the store seem silly.. I love making my own.. yours sounds delicious and I love that picture of the fall trees!

  3. I love homemade granola. I have several favorite recipes. Pumpkin is my new obsession. I will have to try yours next time around. Looks great!

Post A Reply