The Very Best Granola Recipe – Step by Step Guide

The Very Best Granola Recipe – Step by Step Guide:- Because it can be made with honey or maple syrup, both of which are natural sweeteners, this granola recipe is not only delicious but also helpful to one’s health. Honey and maple syrup are both natural sweeteners. In addition to oats and coconut oil, you can use any nuts and fruit that you truly appreciate in order to produce this recipe.


The Very Best Granola Recipe – Step by Step Guide

You may also use any other ingredients that you like. Do it in a way that is completely unique to you! There are around sixteen half-cup servings that may be created from the granola recipe, which results in approximately eight cups of granola.



  • 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
  • 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
  • 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
  • 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 (I used dried cranberries)
  • Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes


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The oven should be preheated to 350 degrees Fahrenheit, and a big baking sheet with a rim should be lined with lined parchment paper. blend the oats, nuts and/or seeds, salt, and cinnamon in a large mixing basin. Mix well enough to blend. In order to combine, stir. Mix in the vanilla extract, maple syrup, and/or honey, as well as the oil. Combine thoroughly, making sure that each nut and oat is lightly covered.

Place the granola in an even layer on the pan that you have prepared by pouring it onto it and spreading it with a large spoon. Bake for around 21 to 24 minutes, stirring halfway through the baking process (if you want your granola to be particularly clumpy, push the stirred granola down with your spatula to produce a more equal layer). As the granola cools, it will experience an even greater crisping.


Wait at least half an hour for the granola to thoroughly cool down without being disturbed. To finish, sprinkle the dried fruit on top, along with chocolate chips, if you’re using them. Your hands can be used to break the granola into bits if you want to keep the large chunks intact, or you can use a spoon to stir it around if you do not want the granola to be particularly clumpy.

Once the granola has been stored in an airtight container at room temperature for one to two weeks, it can be stored in the freezer for up to three months in a freezer bag that has been sealed. It is important to allow the dried fruit to come to room temperature for five to ten minutes before serving because it has the potential to freeze solid.



In the process of developing this recipe, Meg Gordan’s granola served as the primary source of inspiration. This recipe has seen various modifications on my part during the course of my life. In order to guarantee that it is gluten-free, it is absolutely necessary for you to make use of oats that have been independently validated as being safe for consumption.

It is possible to make it nut-free by substituting seeds, such as pepitas or sunflower seeds, for the nuts that would ordinarily be used in the process of making it. If you want your granola to have a flavour that is comparable to that of toasted coconut, you should be sure to add the coconut flakes into the granola that you are baking at the halfway point of the procedure.


When you do this, they will warm up and become toasty as a result of the procedure. In terms of serving suggestions, this granola is delicious on its own, with milk or yogurt and fresh fruit, and you can even toss a couple handfuls into a salad to produce granola “croutons.” All of these combinations are delicious. Every single one of these choices is scrumptious.



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