How to Make Granola

Dry Ingredients

Category 1: Base Ingredients

Category 2: Nuts/Seeds

Category 3: Dried Fruits

Category 4: Spices

2–3 tsp. 

• Cinnamon
• Cardamom
• Cloves
• Nutmeg
• Black pepper
• Ginger
• Orange or lemon zest
• Cocoa powder
• Espresso powder
• Curry powder

Wet Ingredients

Category 5: Sweeteners

Category 6: Fats and Oils

Category 7: Purées/Spreads

Category 8: Extracts and Sauces

2 tsp.

• Vanilla extract
• Almond extract
• Soy sauce
• Tamari

Baking Instructions

1. Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.
2. Mix dry ingredients plus 1/2 – 1 teaspoon sea salt in a large bowl. In a small pan over low heat, whisk wet ingredients until smooth.
3. Pour wet ingredients into dry ingredients and stir until well combined. 
4. Spread the mixture in a single layer on the prepared baking sheet. Make sure not to overcrowd it.
5. Bake until golden brown — about 30 minutes for oats and quinoa flakes, 15–20 for coconut flakes.
6. Cool granola, then store in an airtight container at room temperature for up to a month. 

Some of Our Favorite Granola Recipes

Espresso Coconut Granola

Dry Ingredients

• 2 cups coconut flakes
• 1/2 cup chopped pecans
• 1/2 cup chopped walnuts
• 1/3 cup cacao nibs
• 2 tsp. espresso powder
• 1 tsp. sea salt

Wet Ingredients

• 1/3 cup honey
• 1/4 cup ghee
• 1/4 cup almond butter
• 2 tsp. vanilla extract

Directions

1. Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.
2. Combine dry ingredients in a large mixing bowl.
3. In a small saucepan over low heat, whisk wet ingredients until smooth.
4. Carefully pour wet ingredients into dry ingredients and mix until combined.
5. Spread mixture in a single layer on the baking sheet. Don’t overcrowd it; use a second sheet if necessary.
6. Bake until golden brown, stirring as necessary to keep from burning, 15 to 20 minutes.
7. Let granola cool on the baking sheet, then transfer to an airtight container. It will keep at room temperature for about a month.

Thai Curry Granola

Dry Ingredients

• 2 cups quinoa flakes
• 1/2 cup sunflower seeds
• 1/2 cup pepitas (pumpkin seeds)
• 2 1/2 tsp. curry powder
• 1/4 tsp. cayenne
• dash cinnamon

Wet Ingredients

• 1/3 cup maple syrup
• 1/4 cup coconut oil
• 1/4 cup almond butter
• 2 tsp. tamari or soy sauce

Directions

1. Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.
2. Combine dry ingredients in a large mixing bowl.
3. In a small saucepan over low heat, whisk wet ingredients until smooth.
4. Carefully pour wet ingredients into dry ingredients and mix until combined.
5. Spread mixture in a single layer on the baking sheet. Don’t overcrowd it; use a second sheet if necessary.
6. Bake until golden brown, stirring as necessary to keep from burning, 30 to 40 minutes.
7. Let granola cool on the baking sheet, then transfer to an airtight container. It will keep at room temperature for about a month.

Apple Cinnamon Granola

Dry Ingredients

• 2 cups quinoa flakes
• 1 cup walnuts
• 1/3 cup raisins
• 2 tsp. cinnamon
• 1/2 tsp. cardamom
• 1 tsp. sea salt

Wet Ingredients

• 1/3 cup maple syrup
• 1/4 cup coconut oil
• 1/4 cup unsweetened applesauce
• 2 tsp. almond extract

Directions

1. Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.
2. Combine dry ingredients in a large mixing bowl.
3. In a small saucepan over low heat, whisk wet ingredients until smooth.
4. Carefully pour wet ingredients into dry ingredients and mix until combined.
5. Spread mixture in a single layer on the baking sheet. Don’t overcrowd it; use a second sheet if necessary.
6. Bake until golden brown, stirring as necessary to keep from burning, 30 to 40 minutes.
7. Let granola cool on the baking sheet, then transfer to an airtight container. It will keep at room temperature for about a month.

Banana Bread Granola

Dry Ingredients

• 2 cups oats
• 1/2 cup pecans
• 1/2 cup almonds
• 1/3 cup dried cranberries
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. cloves

Wet Ingredients

• 1/3 cup maple syrup
• 1/4 cup coconut oil
• 1/4 cup mashed banana
• 2 tsp. vanilla extract

Directions

1. Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.
2. Combine dry ingredients in a large mixing bowl.
3. In a small saucepan over low heat, whisk wet ingredients until smooth.
4. Carefully pour wet ingredients into dry ingredients and mix until combined.
5. Spread mixture in a single layer on the baking sheet. Don’t overcrowd it; use a second sheet if necessary.
6. Bake until golden brown, stirring as necessary to keep from burning, 30 to 40 minutes.
7. Let granola cool on the baking sheet, then transfer to an airtight container. It will keep at room temperature for about a month.