Go-To House Granola Recipe
I’m back with a brand new recipe! I’ll admit—it is a little intimidating to share content after such a long hiatus. I found myself wondering if any single recipe could be worthy of the occasion, only to discover that there is no “right” way to return.
But as I thought about what to share first, I kept coming back to this granola. It is something I’ve been making consistently and gifting to friends—a recipe that is truly useful, and one that I know will become a foundational staple in your kitchen, just as it has in mine.
While granola isn’t exactly groundbreaking, it is the type of well-tested, foundational recipe I’m most excited to prioritize and share more of here. A ‘workhorse’ staple that has become a permanent fixture in my pantry, as I hope it will in yours!
Like many of my favorite recipes, this House Granola was born out of a specific frustration: granola recipes that are either overly fussy and lackluster, or so indulgent and sweet they more closely resemble dessert. This recipe delivers the quality, texture, and deep flavor of those high-end bakery granolas ($15 a bag?!) but is significantly more satiating and balanced.
My non-negotiables were simple: it had to be easy to make with minimal fuss, while delivering great flavor and a solid nutritional profile.
What makes this a true “house” staple is its versatility. As you become familiar with this base, you’ll be able to make it your own by tweaking the seeds and nuts or changing up the spices to suit your pantry. Don’t have pecans, but have a bag of walnuts or cashews? Use them instead. And so forth.
Why You’ll Love This Recipe:
- Bakery Quality: WWell-balanced in flavor with delicate, crisp clusters, this granola has the taste and texture of a high-end bakery granola. As an added bonus, it makes your kitchen smell like oatmeal cookies.
- Easy to Prep: I’ve included gram measurements for everything—including the coconut oil in its solid state. If you own a baking scale, this speeds up prep time considerably. Less dishes to clean and perfectly consistent results every time.
- Nutritious: This recipe prioritizes a high ratio of nuts and seeds—adding texture, fiber, and healthy fats—while minimizing the added oil and sweetener. The texture is just as good, but the result is a much more balanced and satiating granola.
- Budget Friendly: Nearly all of these ingredients can be bought in bulk at stores like Costco, Trader Joe’s, or natural food stores at very reasonable prices. I like to store them in my freezer or refrigerator to preserve their oils, which allows me to make this on a whim at any time.
Tips for Success:
- Use a Baking Scale: Using gram measurements isn’t just about precision; it’s about speed. Example: weighing the coconut oil in its solid state allows you to skip the fussy “melt, measure, and clean” step entirely.
- Hydrate the Chia Seeds: Don’t skip the step of mixing the chia seeds into the wet ingredients. This allows them to plump and hydrate, and act as a natural binder—ensuring they integrate with the rest of the dry ingredients.
- Low and Slow: I prefer baking this granola at a lower temperature (325°F) rather than a higher temperature. This helps preserve the delicate oils in the chia seeds and ensures an even, golden toast.
- No Stirring: This is the most important rule! Don’t stir the granola during baking or cooling. This allows more clusters to set and form.
Go-To House Granola Recipe
Ingredients
- ¼ cup (55g) virgin coconut oil
- ¼ cup (85g) pure maple syrup
- 2 tablespoons (26g) pure vanilla extract
- 3 tablespoons (30g) chia seeds
- 3 cups (225g) old-fashioned rolled oats
- 1¼ cups (150g) raw whole pecans roughly chopped
- ¾ cup (100g) unsweetened shredded coconut
- ¾ cup (70g) raw pumpkin seeds
- ½ cup (45g) raw sliced almonds
- ¼ cup (30g) raw sesame seeds
- 1½ teaspoons Diamond Crystal salt (or ¾ teaspoon fine sea salt)
- 1½ teaspoons ground cinnamon
- ¾ teaspoon ground cardamom
Instructions
- Preheat the oven to 325°F (165°C). Line a rimmed half sheet pan with parchment paper and set aside.
- Add the coconut oil to a large (2-cup) glass measuring cup—this allows for easy measuring, when using a scale, and melting. Melt in the microwave in 30-second increments. Whisk in the maple syrup, vanilla extract, and chia seeds. Set the mixture aside for 10 to 15 minutes while you assemble the remaining ingredients. This starts the hydration process for the chia seeds, allowing them to stick and act as a natural binder. This also helps them integrate more evenly with the rest of the ingredients during baking.
- In a large bowl, add the rolled oats, chopped pecans, pumpkin seeds, shredded coconut, sliced almonds, sesame seeds, salt, cinnamon, and cardamom. Toss to combine.
- Pour the wet mixture over the dry ingredients. Using two large spoons, toss the mixture until all of the dry ingredients are evenly coated.
- Transfer the mixture onto the prepared sheet pan, spreading it evenly until it reaches all side. Using a spatula (or the palms of your hands), press the granola into a flat, even layer. This also helps facilitate clustering during baking.
- Bake, rotating the pan halfway through, until fragrant, toasted, and golden, about 28 to 32 minutes. Do not stir the granola; this will help the clusters set.
- Set the sheet pan on a wire rack and allow to cool completely. Again, do not stir —leave it completely undisturbed for at least an hour or so. Once cool, gently transfer the granola to an airtight glass container. Store at room temperature for 2 weeks or in the refrigerator for 4 to 6 weeks.
Tips for Success:
- To Make Gluten Free: While oats are naturally gluten free, it is important to use certified gluten free oats if preparing this recipe for those with celiac disease or gluten intolerance.
- Boost Fiber and Protein: If serving with fruit or yogurt, accompany with 1 tablespoon ground flax seeds (2 grams dietary fiber) and 1 tablespoon hemp seeds (4 grams protein).
- Alternative Version: If you prefer slightly sweeter, more clustery granola, this recipe was tested with a slightly higher ratio of coconut oil (1/3 cup/75 grams) and maple syrup (1/3 cup/110 grams). During testing, I determined that the difference in flavor was minimal, so I prioritized using less oil and added sweetener.