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Everyday Granola

Everyday Granola


  • 3 cups old-fashioned oats
  • 1 cup coarsely chopped pecans
  • 1/2 cup unsweetened shredded coconut
  • 3 tablespoons (packed) brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon (generous) salt
  • 2 tablespoons vegetable oil
  • 1 cup assorted dried fruit

Recipe Preparation

  • Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 7 ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on rack. Stir granola; cool. Mix in fruit. DO AHEAD Can be made 1 week ahead. Store airtight.

Recipe by Molly Wizenberg,

Nutritional Content

1/4 cup contains the following: Calories (kcal) 148.5 %Calories from Fat 41.7 Fat (g) 6.9 Saturated Fat (g) 1.2 Cholesterol (mg) 0 Carbohydrates (g) 20.8 Dietary Fiber (g) 3.6 Total Sugars (g) 9.6 Net Carbs (g) 17.2 Protein (g) 2.3Reviews Section

Everyday Granola - Recipes

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Pre heat the oven to 170°C. Line a large baking tray with baking paper.

Combine all dry ingredients in a bowl. Heat oil and maple syrup in a small pot and then pour over the dry ingredients. Incorporate well and then with your hands form balls of the mixture compacting firmly. Now pull apart roughly onto the tray to form small 10-cent pieces. Bake in the oven for 20 minutes ensure to regularly turn to ensure the granola is evenly golden brown.

Cool completely before serving with freshly chopped banana, a handful of berries, milk and a good dollop of thick yoghurt.

My Favourite Homemade Granola (to date!)

I think Mother Nature was reading my blog post yesterday and decided to play a trick on me.

I woke up to a fresh blanket of snow this morning. It is gorgeous out there right now! No more grass for this town.

Eric has been asking me to make homemade granola for a few weeks now, and I finally got around to it. I always forget how much I love making granola.

The smell of the fresh granola coming out of the oven is intoxicating, as I sneak bites knowing full well that I am going to burn my tongue, but it tastes too good to wait for it to cool.

And that first bowl of granola with almond milk poured over top…well nothing beats it.

I’ve made Power House Glonola before, but I wanted to improve upon the recipe and see what I could come up with. I doubt I will ever make the same recipe twice!

My Favourite Granola (to date!)

This granola is crisp, flavourful, and addicting. Have fun mixing up the nuts and seeds. Enjoy it with your favourite milk poured over top for a delicious breakfast. Next time, I might try adding an extra 1 tablespoon of brown rice syrup to help it clump up a bit more as this granola was not as clumpy as I wanted it to be. It will keep for about 1 month refrigerated in an air-tight container.

  • 2.5 cups rolled oats (regular not instant)
  • 1 cup raw almonds, roughly chopped
  • 1/2 cup raw walnuts, roughly chopped
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raw sesame seeds
  • 2 tbsp ground flax
  • 2 tbsp sweetened coconut flakes
  • 1 tsp ground cinnamon
  • Pinch of ground nutmeg
  • 3/4 tsp kosher salt

Wet: (See note below)

  • 3-4 tbsp brown rice syrup (I used 3 tbsp, but next time I will use 4 tbsp so it clumps more)
  • 1 tbsp agave nectar
  • 1 tbsp coconut oil
  • 2 tbsp applesauce, unsweetened
  • 2 tbsp peanut butter
  • 1/3 cup packed brown sugar

Directions: preheat oven to 300F. In a medium saucepan over medium heat, add the wet ingredients. Stir well. Bring to a boil and then simmer on low for 5-10 minutes, stirring frequently.

In a very large mixing bowl, Mix together the dry ingredients.

Add the wet mixture (while still warm!) over top the dry mixture and stir well. It will be very thick and hard to stir, but keep at it until everything is thoroughly combined.

Spread onto a pan lined with parchment paper or a non-stick mat and bake in the oven for 45 minutes at 300F. Remove the pan from the oven every 15 minutes and give the granola a good stir to ensure even baking.

Allow to cool for 20-25 minutes on the pan before serving. The granola will stiffen up as it cools. Makes about 6 cups and will keep for 1 month in the fridge in an air-tight container.

Note : You can probably substitute the brown rice syrup and agave nectar for other liquid sweeteners, although please note that the flavour and crispness will change.

The first thing you do is gather your wet ingredients…

I always admire my brown sugar when it comes out of the measuring cup like that!

Bring to a boil and then simmer on low for 7-10 minutes, stirring frequently.

While the wet mixture is simmering, grab your dry ingredients.

For the nuts and seeds, I used 1/2 cup sunflower seeds, 1/2 cup sesame seeds, 1/2 cup walnuts, and 1 cup of almonds. All raw. I roughly chopped the walnuts and almonds, but you still want mostly large pieces.

Oats, sweetened coconut flakes, kosher salt, cinnamon, nutmeg, and ground flax.

Mix all of the dry ingredients together…

Add the wet ingredients to the dry and mix well. It will be very thick and sticky, but keep at it until it is thoroughly mixed. You can do this!

Grab a spoon and shove into mouth.

That is some good granola.

Spread onto a baking sheet…

Bake for 45 minutes at 300F, stirring every 10-15 minutes to ensure even baking.

As the granola cools it will firm up. The result is a crisp granola, but the clumps did not hold together. Next time, I will add another tablespoon of brown rice syrup in hopes of increasing the clump factor!

Allow to cool for about 30 minutes.

Now stir in your dried fruit. I added 1/3 cup raisins and 1/3 cup dried cranberries. I also decided to toss in some pepita seeds for colour.

This granola makes a wonderful gift too. Valentine’s Day, perhaps? Maybe there are some men reading whose girlfriends/wives would like some…

That would be so romantic, wouldn’t it?

Now pour yourself a bowl and enjoy with some of your favourite milk. I love it with Vanilla Almond Milk and a tablespoon of hemp seeds tossed in for some protein.

It is just the perfect winter breakfast.

Thank you for this recipe! I am baking my own granola for the first time as I type this. :) I wonder if this was already asked, but is there a reason the dried fruit needs to go in after baking/cooling? I accidentally added mine in with everything else, but it seems to be fine so far. Also, I am baking in a Pyrex casserole dish and am hoping that the glass doesn’t affect the crispness!

I don’t have any applesauce on hand. Is there a good substitute that you know of?

I LOVE This granola and make it once a month to have as breakfast/snack. I love how it’s not too sweet and it’s so much cheaper to make it versus buying organic granola at the grocery store- seriously so overpriced compared to this recipe!. One trick I learned when making it is I don’t stir the granola while its cooking. I find if I pack it down in the pan prior to baking and just leave it be in the oven, it clumps so much better and I can use less brown rice syrup.

Thanks for the tip, Erin!! It’s great to hear you enjoy the recipe so much. :)

I made a batch and loved it. I added hemp seed hearts and wheat germ as well. For dried fruit, I added cranberries, apricots, dates. Yummy. Thanks for sharing.

My granola burnt after less than 15 minutes at 300f. Is there something I missed or could be doing wrong?

First time making this granola! I could see how this is a very tasty recipe and I really liked it but 45 degrees at 300 overcooked my granola, and almost burned. I had the baking sheet in the lower third of the oven and turned it with a spatula every 15 min. I’m in CA and weather is dryer and hot here not sure if that has anything to do with it. Thanks for recipe!

Can you sub coconut sugar for the brown sugar?

Hi Angela! I have been following you since 2011, when I went vegan for the first time (and I was vegan for about 4 years but living in the South, I’m basically vegan at home and vegetarian when out because it’s easier and more socially adaptable here…). Anywho, I’ve recommended you and your site to probably hundreds of people since, literally. I have never made one of your recipes and not enjoyed it, and many of them simply BLOW my mind. Your chocolate chip cookies with roasted nuts in them are the best cookies I’ve ever had and anytime I make them for others, they are SHOCKED that they are vegan, muchless so incredible and then they ask for the recipe, too. ) Anywho, I am making this granola for the SECOND time in less than a week. And both times I have doubled the recipe! But our family adores it, and it’s so nice to be able to share with others. It is for sure a family staple now. I simply wanted to thank you and make sure you heard from me, to know how deeply grateful I am to you for helping me to make my family not just eat BETTER in terms of nutrition and health, but also taste! You’re amazing. I’m grateful for you, and thank you for this recipe and so many others. Yay for you!

Oh! And I used to use Brown Rice Syrup a few years ago when making this but lately have been using maple syrup instead and it’s brilliant! Both work terrifically, but maple syrup is something I use more frequently so it’s easier to keep stocked in my pantry. ) And I must confess I just ADORE maple syrup. Ha!

Lily's Everyday Granola

Lily of Clean Food Dirty City knows how to plan for delicious – this is her favorite granola to bake before a busy week – it's free of .

Lily of Clean Food Dirty City knows how to plan for delicious – this is her favorite granola to bake before a busy week – it's free of gluten, refined sugars, and it super easy to make. It also filled with big clusters - the best part of granola! The trick to getting your granola to cluster and not crumble is leaving it alone once you place it in the oven (do not toss!), then letting it cool completely before you break it into pieces. Enjoy this granola with any plant-based milk and fruit, on top of your favorite chia pudding, or even snacked on alone.

8 Low-Sugar Granola Recipes So You Can Still Parfait Every Day

Trying to cut down on your a.m. sugar intake? OK, so you&rsquove ditched the Lucky Charms and let go of all your Eggos for the time being. While a granola-topped parfait seems like it should be a healthy option, just one oaty cluster of some store-bought brands contains enough sugar to put Count Chocula to shame.

But that doesn&rsquot mean you have to swear off granola for good. Sure, there are some low-sugar granola varieties out there, but instead of spending your life savings on a few unsweetened, tasteless clusters, we suggest you whip up your own low-sugar granola recipes and keep some on hand for a low-sugar breakfast or snack. So, put back that crumbled-up Pop-Tart&mdashhere are a few easy recipes to make that parfait a little bit sweeter&hellip without a ton of added sweeteners.

1. Date-Sweetened Granola With Almonds

The secret to low-sugar granola that tastes anything but? It&rsquos a date. No, really, like actual dates. This easy recipe combines oats and almonds with cinnamon and naturally sweet Medjool dates, making it one of our go-to granola recipes.

2. Caramelized Banana Granola

Bananas become the best versions of themselves on the stove. Just slice &rsquoem up and throw them in a pan, and they become gooey sweet treats as they heat up. This caramelized concoction is the perfect coating to sweeten this granola recipe.

3. Morning Glory Muesli

Loaded with chia, flax, and hemp seeds, this low-fat and sugar-free muesli&rsquos got nothing but the good stuff. Go crazy with the dried fruit (we love blueberries and raspberries) to make it a little sweeter. The best part? You don&rsquot even have to turn on the oven.

4. Orange Cranberry and Cashew Low-Sugar Granola

For a granola that packs a healthy and flavorful punch, this guy does the trick. With just one tablespoon of maple syrup, the grains get their groove from freshly squeezed orange, ground ginger, cinnamon, and dried cranberries. Top your parfait with it or eat it by the bagful.

5. Coco-Nutty Granola

There&rsquos a reason this is the most popular recipe in Sarah Wilson&rsquos I Quit Sugar cookbook. Packed with protein and flavor, this is an easy-to-make crowd-pleaser. Throw it on top of plain Greek yogurt or spoon it up with some milk and fresh berries.

6. Chai Spice Granola

There are a lot of goodies that go into this granola&mdashchopped pecans, walnuts, and almonds are tossed in nutmeg, cinnamon, cardamom, and cloves, topped with a little bit of almond butter for added nuttiness. But it pays off&mdashthese crunchy, flavor-filled clusters are delicious and hearty enough to snack on solo.

7. Healthy Banana Bread Granola

Banana bread and granola? This recipe satisfies all of our comfort food cravings without killing all of our health goals. Bake up a batch of this when you want to cozy up with a sweet and satisfying snack&hellip or really whenever you want your kitchen to smell like a dream.

8. Sugar-Free Peanut Butter Granola

If you&rsquore like us, you&rsquore constantly trying to find ways to put peanut butter in everything. And granola is no exception. Be a little cautious with the PB you use&mdashopt for natural spreads with no added sugar. Throw it in the oven and sprinkle it on your morning yogurt or applesauce. Bag up the leftovers for the perfect snack to take on the trail.

Everyday Granola

At the start of a new year, you always hear about “resolutions” to work out every day, cut all gluten out of one’s diet, get eight hours of sleep every night—the list goes on. And while I’m not a big believer in big resolutions, that get carried out for a couple of weeks, I look at the start of a new year as a gentle reminder to get back on track with all the things I happened to let fall to the wayside during the holiday season. So this year, I’m reminding myself not to skip breakfast, try hard not to snooze my alarm, and take Vienna (my dog) on more walks.

For Christmas this year, we gave our friends, family, and neighbors homemade gifts of granola, rather than say, idk, cookies, to help them end the year and start the new one with a healthy habit. It’s a lot easier to make yourself breakfast when you have the tools already stocked, so making a batch of granola, sets you up for the week. You can pair it with your favorite yogurt or milk and load it up with fresh fruit. It is super portable, so if you have to eat on the run, granola is an easy option. Breakfast doesn’t get much easier, in my opinion.

My granola is always packed with loads of different nuts and seeds, to get in some extra protein, not to mention texture and flavor. It’s an adaption from the famous Eleven Madison Park Granola, but pumped up with some warm spices, a touch less sugar, and loaded with all the nuts and seeds I look for in granola. I love using a new to me “everyday” extra virgin olive oil, Filippo Berio’s Extra Virgin Olive Oil, because it infuses the mixture with a rich taste of notes of olive and makes a sweet granola a bit more balanced with a touch of savory. And while it’s well suited for things like salad dressings or sautéing veggies, I think it’s also perfect for granola!

Everyday Nut and Honey Granola

To make weekday breakfast easier and wholesome, I make a large batch of everyday nut and honey granola. Using whole rolled oats with free-handed measures of nuts and dried fruit, makes this recipe versatile and easy. We eat it like a snack, tossed into parfaits or as toppings for breakfast muffins. Often Skylar and I will sit gossiping on the kitchen counter late at night, the granola nestled between us, while I pick out the chewy blueberries and she, the honey coated almonds.

Growing up in the 70’s, our standard weekday breakfast was warm Jungle Oats with a splash of cold milk. Often, we’d jackson-pollock the top with golden syrup. While the sweetenings weren’t ideal, it was one way of making sure we ate our porridge. My pantry cupboard is never without several types of oats – oat flour, porridge oats and whole rolled. Without oats there’d be no crunchies.There’s something so honest and nostalgic about oats. It’s versatile, cheap and wholesome. To make this honey granola, you’ll need all your favourite nuts, dried fruits, whole rolled oats, coconut and honey.

Side note: Order the dried blueberries from Faithful to Nature, South African’s biggest on-line food site. They stock just about everything that you’d want to throw into this granola. Their dried sour cherries are really good. For more granola inspiration this gluten-free almond and puffed rice granolais another breakfast favourite on the Bibbyskitchen blog.

Cook’s note: The granola is lovely for breakfast plates. Layer with berry coulis and a splodge of yoghurt. Top with roasted strawberries and a handful of Everyday honey and nut granola.

This granola is all about the clusters—which makes it perfect to eat by the handful.

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I typically include dried fruit as part of my granola recipes. In order to avoid burning the fruit (especially raisins), I recommend stirring them into the cool granola after it’s cooked.

For all of my granola recipes, you can adjust the proportions to suit your taste. Add extra nuts and cut back on the oats or rice cereal. If you’re looking for a sweeter granola, you can add a little extra pure maple syrup and bake it for a few extra minutes to solidify.

Serve granola with your milk of choice, or sprinkle it over yogurt. If you have fresh berries on hand, mix them into the granola just before serving.

Store homemade granola at room temperature in an airtight container. It should keep for at least a month, although it never lasts that long in my house.

At the bottom of this post, you’ll find my basic granola recipe. I’ve used it as a base for many different flavor variations. Click on the images below to see some of the different possibilities for homemade gluten free, vegan granola.

Coconut Granola Pumpkin Granola Chocolate Granola Tropical Granola Apple Pie Granola Peanut Butter Granola Gingerbread Granola

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