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The Best Ever Granola

Author: Lori
Hands down (or up!) the best granola ever. It's oh-so-easy to make, totally customizable, incredibly delicious, low in sugar, high in flavor, and covers all the Fall basics. It also makes your kitchen smell like Fall heaven so that's a win-win for everyone.
Prep Time 10 mins
Cook Time 22 mins
Course Breakfast, Snack


  • 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
  • 1-2 cups raw nuts and/or seeds I have loved using pumpkin seeds (peptias), sunflower seeds, macadamia nuts, walnuts, pecans
  • 1-2 tbsp flax seeds optional
  • 1 tbsp chia seeds optional
  • 1 tsp fine-grains sea salt if using table salt, reduce to ¾ tsp
  • ½ tsp cinnamon
  • ½ cup coconut oil (melted) or olive oil or a mixture of the two
  • ½ cup maple syrup or honey
  • 2 tbsp coconut sugar optional but adds a nice sugar crunch
  • 1 tsp vanilla extract
  • *Optional additions: coconut flakes, dried fruit, chocolate chips


  • Preheat oven to 350°F.
  • Line a baking sheet with parchment paper or a slip pat.
  • In a large bowl add oats, nuts, seeds, salt, and cinnamon, stirring to combine.
  • Add in oil, maple syrup, and/or honey, and vanilla. Mix well until oats, nuts/seeds are coated.
  • Pour granola onto your prepared baking sheet, spreading in an even layer.
  • Bake for about 20-22 minutes or until lightly golden (the granola will continue to cook slightly and crisp up as it cools).
    Stir halfway through, patting the mixture down after stirring.
    *If using coconut flakes, add them at the halfway point
  • Let granola cool on the baking sheet for 30-45 minutes. Top with dried fruit or chocolate if using, after granola has completely cooled.
  • Store granola in a sealed mason jar or well-sealed container.
  • Eat and enjoy with everything. ;)
Keyword cinnamon, nuts, seeds, granola, fall favorites, breakfast, smoothie topping, easy, baking