granola

Hazelnut Granola and Chia Pudding Bowls recipe | Epicurious.com

oats

hazelnuts

almonds

unsweetened coconut flakes

raw pumpkin seeds (pepitas)

raw sunflower seeds

Tbsp. cinnamon

kosher salt

honey

virgin coconut oil

vanilla extract

flaky sea salt

brewed rooibos tea, cooled

chia seeds

plain Greek yogurt

apricot jam

Chia seeds (for serving; optional)

This delicious healthy granola recipe is naturally sweetened with maple syrup (or honey). It's made with oats, coconut oil and your favorite nuts and fruit. Make it your own! Recipe yields about 8 cups granola, enough for about 16 half-cup servings.

Healthy Granola

raw nuts

fine-grain sea salt

cinnamon

coconut oil oil

maple syrup

Totally optional additional mix-ins: 1/2 cup chocolate chips or coconut flakes*

Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.

Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.

Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don&#8217;t want extra-clumpy granola.

Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

I love it!!!  It reminds me of the granola I used to eat in the 1970's!  Filled with flavor but not sweet.  My husband, who is NOT a granola fan at all, loves it too. I gave some to my neighbor and she really likes it too.  
I used sliced almonds instead of pecans because I didn't want it to be too sweet.  May try with pecans next time
Reading the comments below, I personally like the fact that it is not in clumps.  
If I don't eat it for breakfast with almond milk and fruit, I will eat 1/4 cup of it dry along with slices of apple or grapes.  A great afternoon snack!  Thank you.

I just made this granola and it is the most delicious granola I have ever eaten!! I used pecans and pumpkin seeds, coconut oil and honey &amp; when completely cool I’ll add craisins and dark chocolate chips.  This granola has the perfect blend of sweet and salty, I am truly blown away at the deliciousness!!!! ⭐️⭐️⭐️⭐️⭐️

Came looking for a granola recipe that I could incorporate some seeds and nuts into, to give me some of the extra nutrients I need on a largely plant-based diet. 

This recipe is so good I had to increase the quantities a bit so it would last the week. I also scaled back the sweetener, because I don't like too much sweetness, bumped up the oil a bit to compensate, and discovered that I needed to reduce the salt since it's no longer masked by the sweetener. 

I ended up at: 

5 cups wholegrain oats 
2 cups raw nuts and/or seeds, including hemp seeds, chia seeds, sunflower seeds, 2 tbsp ground LSA
¼ teaspoon fine-grain sea salt 
2 tsp ground cinnamon (more cinnamon is good)
½ cup melted coconut oil 
½ cup olive oil 
2 tbsp honey 
1 cup dried fruit
citrus juice (lime, lemon, orange) to soak into the dried fruit - about 2 tbsp

I've been making batches of this granola every four days since I found this recipe last month.  My kids LOVE it!  

Wondering if there is a way to make a batch of it that is more chewy (sticks together?) I'm wanting to send it as snacks for my kids at school, but don't want it to crumble everywhere.  Thoughts?

Thank you!! A wonderful recipe!

Excellent. I did a combo of maple syrup and honey. I added flax meal to mine and did a combo of walnuts, pumpkin seeds and sunflower seeds. finished it off with some cranberries. Love it. Not too sweet. Thanks, this one is a keeper!!

Mine burnt! 350F is 180C and it burnt by the half way mark. I also used less honey so it wasnt the sugar content. Dont take your eyes off it and check every 3-4 minutes is my advice. I salvaged as much as I could but I expect there will be a smokey tinge to it. Oh well.

I love this granola recipe! I made it for the first time 1 week ago and today I'm about to make it a THIRD TIME! This time I'm trying your suggestion with walnuts:)))) Thank you so much for sharing this recipe!

Me and my family lovvvvvee this recipe! Is there any way I can make it into a bar? Please let me know thanks!

Hey there,
I tried the Gluten free granola with pecans and coconut variation.

It turned out amazing, I'm so excited and even ate it for dinner 
Thank you so much. 

Joanne

Very good!  I used 1 cup slivered almonds &amp; 1/2 cup pecans which gives plenty of great crunch. I will add a few dried cherries to my cooled granola.  I will prepare this again!

LOVE THIS 
Granola is so weirdly expensive for what it is...and then they just pack it full of sugar. This is perfect. I keep a big bag of frozen berries on hand, put some in my bowl and warm for 30 seconds in the microwave. They release all of their yummy juices and then mix in with plain greek yogurt and top with this granola!

https://content.jwplatform.com/videos/qhiDaLCm.mp4

Learn how to make the best granola at home with this video. You’ll need old-fashioned oats, maple syrup, coconut oil, nuts and dried fruit.

Cookie and Kate – Best Granola

Yum!  I love making my own granola.  It's so much healthier than store bought stuff, and I love putting whatever I want in.  
Hope you don't mind- I shared a link to one of your recipes on my blog today in a roundup for the best fall recipes.  :-)

Hi Kate, so good to see this recipe from you. Totally granola weather! I have to say that your orange granola is tops in my book. I am lucky enough to have a convection oven and use it when making granola, such crispy results. Put the collies down on the list for Cookie's cookbook ; ) Thanks for all your good recipes and dedication to making healthy, tasty meals.

Mary Ann, Sounds like a positive review for the granola. I'm wondering why you gave it only a one star rating. It hurts her overall rating for this recipe, and it is a great one!

YES! So good- and I worked out why it was so similar to the one I made- I had adapted it from your original granola recipe! I followed it exactly this time and it is really good- great tips
 about achieving clumps and storing in the freezer- thanks Kate

You know how I feel about your granola (I have a batch in my freezer) but I'll be making this one too :)

Mine didn't clump either. Followed the recipe exactly.

I made this today, and holy yum! I'd never made granola at home, but I am so glad I tried yours. This is going on permanent rotation, replacing the mediocre store bought stuff I have been using. The sweetness is just right, flavorful, but not too overpowering, and the little taste of salt that enhances all those flavors is genius. I used coconut oil, maple syrup, pecans, pepitas, and dried Bing cherries, and it is perfect. Thank you! On a side note, I have to tell you tha I *adore* Cookie. Her pictures always make me smile. Please send her a hug from me. :-)

Yes,, I made the "Healthy Granola Recipe" and it was great except for one BIG thing - way, way too much salt.  I used 1 tsp. the recipe called for and it should have been no more than 1/4 to 1/2 tsp of salt.  When we put coconut milk on it, the salt flavor was overwhelming - and I am a salt lover!  I would suggest skipping the salt altogether and perhaps toasting whatever nuts are used with a little salt instead.

Perfect granola! My husband has a tree nut allergy so I made it with cashews and sunflower seeds. I also added 1/2 cup ground flax seed. SO GOOD! I loved your tips for creating chunks. Totally worked. Thanks for the great recipe!

I made this granola this morning and my apartment smells SO heavenly!!! It turned out great and is SO incredibly delicious! I did 1 cup up sliced Almonds and 1/2 of pepitas. I also added some flaxseed in there too.  SOOO YUMMY! Thank you so much!

Hi Kate! I absolutely love this granola. I made it the day after you posted it :) I had never made it before and the first batch turned out great! With the second two batches I had trouble with it sticking to the parchment paper. Do you have any suggestions on how to make it not stick? I let it cool totally before removing it from the pan.

I'm late to the party here, but this really is the BEST granola.  I've never really found a homemade granola recipe that I liked until this one, and your tip about leaving it to cool completely to ensure maximum crumbliness is huge.  My favorite variation is heavy on the vanilla extract, with slivered almonds, dried cherries, and toasted flax.  Thanks so much for such a great recipe!

This will be my go-to granola recipe. I use honey and olive oil, dried cherries, walnuts + almonds, and loved it. The salt was essential to making this granola amazing. Easy to mix in different fruits or nuts to change things up in the future.

LOVE this granola.  It is incredibly easy to make and so versatile.  I used pepitas, pecans, and vegan chocolate chips.  Initially I thought it was too salty, but the chocolate chips add just the right contrast.  I can't wait to try it again with different combinations. Thanks for sharing!

Love this recipe! The only change I made was that I omitted the dried fruit. This way, when I mix the granola with my plain yogurt, I can add which ever dried or fresh fruit I'm in the mood for that day. Thanks for sharing!!

1st time I've made granola. Helping me through a lifestyle change which has currently seen me lose 2 stone! I absolutely love this recipe as did my whole household. Didn't last long! Will be making more soon. Just one question. What is a serving size and what would the calories be for said serving size?

By the way. I used honey, coconut oil, sunflower and pumpkin seeds, almonds and a few pistachios I had left over. Plus a sprinkle of dessicated coconut. Added some mixed dried fruit after cooling. Enjoyed it with some fresh fruit and yoghurt. Delicious

Hi! This is my first comment but I've made several of your recipes since finding this blog and I've loved them all, thank you so much for making and sharing these with us! ;3; 

I've made this twice now (and this time I actually baked it long enough so it succeeded ^^;;). I used sweet almond oil and added some puffed rice in at the end along with my fruit and both work great! 

Also passed this off to my best friend who rates it 11/10 stars. Don't think either of us will be going back to store-bought granola after this.

Thank you for sharing this recipe. This granola is delicious! I appreciate your suggestion about the coconut--to add it halfway through. The coconut makes it great! I also added some ground flax seeds for even more healthiness.
.

This is a great recipe to make in a big batch. We don’t really eat bowlfuls of it, but instead use it to sprinkle on top of yoghurt or porridge to give it a bit of sweetness and crunch, so it’s always handy to have some in an airtight container, ready and waiting

Jools’ gorgeous granola

g almonds

pecan nuts

pistachios

apricots

pumpkin seeds

sunflower seeds

sesame seeds

flaxseeds

250 g porridge oats

desiccated coconut

g sultanas

sour cherries

orange

This almond chocolate bark with granola crunch is super simple to make, is loaded with protein and fibre, and is a healthy and decadent snack.

Best Almond Chocolate Bark With Granola Crunch

flake oats

salt

½ tbsp melted coconut oil

chocolate

½ cup freeze dried berries

tbsp hemp hearts

Best Almond Chocolate Bark with Granola Crunch

Preheat oven to 350 F and line a baking sheet with a silpat or parchment paper.

To a bowl, mix together the oats, almonds, salt, cinnamon, coconut oil, maple syrup and vanilla. Spread out onto the baking sheet and bake for 10 minutes.

Stir, then bake another 5-8 minutes. Set aside to cool and break into smaller pieces.

Meanwhile, melt the chocolate in a heat proof bowl, over a pot of simmering water. Add half of the granola to the baking sheet.

Top with the melted chocolate. Then finish with the remaining granola, freeze dried fruit, hemp hearts and pumpkin seeds.

Allow to freeze or chill in the fridge then break into pieces.

<p>The best Healthy Oil-Free Granola recipe! It's simple to make, sweetened with maple syrup, crunchy, and super delicious. Serve in a bowl with your favorite plant milk for a delicious breakfast or enjoy all by itself as a snack. </p>

Healthy Oil-Free Granola

cup steel-cut oats (optional)

cup chopped walnuts

flaxseed meal

cup pure maple syrup

cup unsweetened applesauce

Tbsp vanilla extract

Preheat oven to 350˚F and line a baking sheet with parchment paper.

Put all the dry ingredients into a large bowl and mix everything together.

Pour the wet ingredients evenly over the dry oat mixture and toss until everything is well covered and combined. 

Spread the granola evenly over the baking sheet and bake for 35-40 minutes until its golden. But, be careful not to let it burn. Gently toss the granola halfway through the cooking process. 

Once the granola is done baking remove it from the oven let it cool for 15-20 minutes. 

Store in airtight container or jar until you&#8217;re ready to enjoy.

Nice and crunchy and not too sweet -- a great addition to my morning yogurt!

Carolyn, thats awesome! So glad you enjoyed it. Thanks for the rating! Blessings.

No, just store in a jar or ZipLoc bag and leave in your pantry. Good to go!

All my adult life I have been on the hunt for a granola that had the great crunch of boxed granola (that are excessively sweet and loaded with junk) but with the healthier content of homemade granola (which quite often desolves into a mushy, wet sawdust texture when liquids are added). This is that perfect balance. My family now eats this 5 to 6 days a week for breakfast and snacks.

Added pumpkin spice and the house smelled amazing. Also did not want to use up my maple syrup so used 8 pre-soaked dates blended with soy milk instead. Love your recipes!

I had this this past weekend at my sister's house. It was delicious. I'm planning on making it asap. Definitely helped with that desire for something between lunch and dinner. Thanks so much for these awesome recipes.

I have made a lot of different granola recipes but when I made this one just now my kids voted this one the best! They think it tastes like “store bought” haha. Much better I think, and ingredients that are good for us. I did leave out the walnuts but always throw a little on top of my serving. I will have to make some for my parents, they love granola! Thank you!

My new favorite granola recipe! Simple and healthy!

Hello again Shane! This time I'm back to review your "Healthy Oil-Free Granola." Absolutely "Shane and Simple brilliance!!!!! After the granola cooled, I divided into snack-sized Ziploc bags for work. I decided to get creative and sprinkled on top of a green salad filled with chopped mushrooms/red cabbage/cucumbers/walnuts, shredded carrots and sun-dried tomatoes over a bed of a kale/romaine/spinach mix. The granola took my salad up a notch by contributing a little sweetness and additional fiber. Delicious! Another versatile recipe. Next time, I'll add some coconut flakes, raisins and almonds. You rock Shane and these recipes have been quite advantageous for busy schedules like mine.

I put off making this because how can granola be good without oil? well, dang...IT CAN! This is fabulous and dare I say even better than the oil-laden one I used to make. I will need to be making double batches; I love cereal for breakfast, and seeing as how this is much more economical that the $3-$4-$5 a box of halfway healthy cereal costs, this will be my breakfast cereal from now on.

Thanks for another winner, Shane!

update: yep...must make at least two batches. hubby just stood here and ate about half off the pan while it was cooling. delicious!!

Love, love this recipe! I've made it 3 X. The only thing I do different is add sliced almonds instead to the walnuts. YUM

I really wish you’d limit the pop-up adds. It makes it super annoying to read your articles. This is the only thing keeping me from tagging my friends to your site. 
Thank you. Tia.

I made this yesterday. I used pecans because I prefer them to walnuts. I also had some dried blueberries so I added them after the granola had cooled. I ate it this morning with plain unsweetened almond milk along with my smoothie and it was perfect. It is now two hours later and I am still full. Perfect!!!

Just adding to the chorus of praise. My family has been trying lots of different oil-free granola recipes lately, and this was my kids' favorite. So simple and delicious. Thanks for a great recipe!

Oops! Meant to give it a 5 star rating....don't know what happened....

Hello! I made couple substitutions, and happy to report your base recipe worked perfect! I dropped the liquid sugar to 1/4 cup (used molasses) and didn't have applesauce on hand, so I simply puree'd two raw apples (with the molasses) in the blender. Voila!

Just wanted to share an alternative for all the unprepared applesauce'rs out there :)

Hi Shane, This granola is definitely a keeper! I replaced the walnuts with slivered almonds and added golden raisins just because I like almonds better than walnuts and love raisins in granola. I have made other oil free granolas but this one is so crunchy with just the right amount of sweetness. My whole family loves it! 
Thanks for your delicious recipes!

Absolutely delicious...Instead of maple syrup I used the same exact amount of date syrup...The smell of baking granola reminded of something homey and peaceful :) and the taste!!! Definitely turned my back to store-bought kinds! :)
10/10

Delicious and easy. Made it twice. I accidentally used 2 TBS of ground cinnamon instead of the 2 tsp called for in the recipe and like it even more with the extra cinnamon. Also subbed 1/2 cup of buckwheat for the steel cut oats. Worked fine to add some crunch.

So great! I make this about every other week now. Becasue of my busy work schedule, I often bring this to work with milk already on it so I actually use mostly nuts, a mix of chopped almonds, walnuts, pumpkin seeds, cashews, etc, and add other things when I have it, unsweetened coconut flakes, oatmeal, chia/hemp seeds, etc. and it holds til mid-morning when I have a chance to eat really well without getting soggy! Love the applesauce, vanilla, maple syrup mix, I usually do a little less of the maple syrup, per our taste. I'm using your Pumpkin Spice mix along with a little more cinnamon today. It's a winner every time for me and Hubby!

This I granola is a perfect way to use up the pulp left over after making your almond milk recipe. I am addicted! I put it on pancakes and eat it as cereal. So easy and so delicious.

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

Reader_Favorite_Recipes

One of the things that make me happy is the aroma of fresh homemade granola in the making.

Homemade Delicious Granola

gluten-free rolled oats

nuts use

seeds (I

coconut oil

coconut flakes

sugar

organic turmeric powder

organic ginger powder

almond extract

orange or lemon essence

½ teaspoon anise seeds

nutmeg

cardamom

black pepper (to activate turmeric’s properties)

fine sea salt

Preheat oven to 350ªF (175ºC).

In a large mixing bowl, combine the oats, nuts and seeds, vanilla, essences, sweetener of choice, oil, salt, and cinnamon and mix well.

Pour the granola onto a baking tray and spread it in an even layer.

Bake until lightly golden, about 30-40 mins, stirring halfway.

Let the granola cool completely and top with the dried fruit.

Store the granola in an airtight container at room temperature.

Serve with your preferred vegetable milk and chopped fresh fruit; I usually go for a combination of berries, banana, apple, and pear.

The most decadent granola you'll ever have! This chocolate granola makes the perfect breakfast or midday snack and it's easy to prepare. Made with nutritious oats, flax and almonds.

Chocolate Almond Granola

(343 grams) rolled oats (don't use quick oats)

(130 grams) Fisher's whole almonds, roughly chopped

(36 grams) ground flax seeds

(58 grams) coconut oil, melted

(110 grams) honey

(78 grams) packed light brown sugar

(35 grams) Dutch processed cocoa powder

Tbsp (30 milliliters) water

tsp vanilla extract

tsp salt

(44 grams) tiny chopped semi-sweet chocolate chunks or mini chocolate chips

Preheat oven to 325 degrees. Line a 18 by 13-inch rimmed baking sheet with parchment or brush pan lightly with coconut oil. In a large mixing bowl toss together oats, almonds and flax seeds. In a separate small mixing bowl whisk together melted coconut oil, honey, brown sugar, cocoa, water, vanilla and sea salt. Pour cocoa mixture over oat mixture and toss well until evenly coated. Spread into an even layer on prepared baking sheet. Bake in preheated oven 35 minutes, tossing once and returning to an even layer halfway through baking (it won't be crisp until it cools). Cool completely then sprinkle chocolate chunks over granola. Store in an airtight container.

Recipe source: Cooking Classy

Say hello to the lightest, crispiest, clumpiest granola around. The secret is buttermilk, which soaks into the grains to tenderize them from the inside out, giving this granola a wonderfully delicate crunch. The oats bake low and slow, picking up notes of caramel and brown butter along the way, with a deep graham flavor from a bit of added wheat germ.

Crisp Homemade Granola Recipe

For the Granola:

wheat germ (about 1/3 cup plus 1 tablespoon; 40 grams)

flax seeds, optional (about 3 tablespoons; 30 grams)

chia seeds (about

buttermilk (about 1 cup; 225 grams)

unsalted butter, melted (about 8 tablespoons; 115 grams)

For the Mix-Ins:

pumpkin seeds (about 3/4 cup; 120 grams)

almonds (about 1/2 cup; 70 grams)

pecan pieces (about 1/2 cup; 65 grams)

neutral oil,

cherries

blueberries (about 1/3 cup, firmly packed; 55 grams)

For the Granola:  In a medium bowl, combine rolled oats, wheat germ, flax seeds (if using), and chia. Toss with a flexible spatula to combine, then stir in buttermilk and melted butter. Cover with plastic or a kitchen towel and set aside until oats are stiff and dry, about 20 minutes (the chia will look a little fuzzy, but that's normal). Stir in sugar and salt, cover, and let stand until the mixture looks loose and damp from the dissolved sugar, about 30 minutes.

For the Mix-Ins:  Meanwhile, adjust oven rack to middle position and preheat to 350°F. Combine pumpkin seeds, chopped almonds, and pecan pieces on a parchment-lined half-sheet pan and toast until fragrant and just beginning to brown, about 10 minutes. Transfer to a large bowl, toss with oil, then sprinkle with salt; reserve the parchment-lined half-sheet pan. Stir in dried apricots, dried cherries, and dried blueberries too.

To Bake the Granola:  Reduce oven temperature to 300°F. When the sugar has dissolved, scrape oats onto the parchment-lined half-sheet pan and spread into an even layer. Bake until uniformly golden brown and dry to the touch, about 100 minutes, pausing every 25 minutes or so to take the mixture from the oven to stir well with a pair of forks.

When the oats are golden brown and dry to the touch, transfer to the bowl of fruit and nuts. Toss with a flexible spatula until well combined, then return to the baking sheet and spread in an even layer to cool, about 45 minutes. As soon as the granola has cooled, transfer to an airtight container and store up to 6 weeks at room temperature.

Inspired by classic Quaker Chewy Granola Bars, this gluten-free version made with marshmallows, almonds, and chocolate chips nails the textbook chewy texture and delicious, candy bar-like flavor. While these bars contain dairy, they can easily be made dairy-free by using an equal amount of coconut oil in place of the butter.

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