Best Granola Recipe Ever

So maybe I’m biased and maybe I haven’t really tried all that many granola recipes, but that’s only because I LOVE this one, so why should I bother with others? ;oP

The Best Granola EverI’ve been making this granola recipe for at least a year now, though I’ve taken the summer months off because I didn’t want to heat up the house. Now that it’s cooled off here in Colorado (at least for now), I’ve been craving the granola again, so while Julian napped one day this past week, Ava and I made a big batch.

I actually got my recipe from USA Weekend, but I’ve experimented with ingredients and tweaked it here and there, doubled the recipe (since my family always eats it up in no time flat) and made it my own.

Here’s what I now call the…
Best Granola Ever.


1/3 cup + 1 Tbs. oil, vegetable or canola
2 Tbs. water
1 tsp. ground cinnamon
4 Tbs. molasses
4 Tbs. maple syrup
(Or you can just use 1/2 cup of maple syrup and omit the molasses)

4 cups old-fashioned oats
1 cup wheat germ
4 Tbs. brown sugar
1/2 tsp. salt
4 Tbs. ground flaxseed
2/3 cup coconut
2/3 cup pumpkin seeds (sunflower seeds can be substituted)
2/3 cup almonds (chopped or whole)

Adjust oven racks to middle positions. Preheat to 275 degrees. Coat two metal cookie sheets with cooking spray or oil and set aside.

Bring oil, syrup, molasses, cinnamon, water to a simmer in a saucepan over low heat.

Mix oats through almonds in a large bowl. Pour oil/maple syrup mixture over oat mixture and stir to combine.

Pour mixture onto two prepared cookie sheets. Working a handful at a time, squeeze granola to form small clumps.

Bake for 30 minutes. Stir and continue to bake until golden brown, about 15 minutes longer.

Let cool. Granola can be stored in an airtight container for up to two weeks. Enjoy!

Makes (roughly) 2 quarts.


And if you’re looking for a great granola BAR recipe, try this one I wrote about a couple years ago. 😉

37 thoughts on “Best Granola Recipe Ever”

  1. +1 on “Best” nomination, however the measurements are off. Its always too small a batch, need to increase each ingedient by 15x.

  2. Have you ever used this to make granola bars? and if so, how? I have been wanting to make my own granola for a while as well as granola bars. I will be giving this recipe a try!

  3. Apparently granola is a popular topic 😉 I will have to file this away for the winter — I’ve made granola over the years and was quiet regular about it once upon a time…but I used honey. I like the idea of Maple syrup and molasses, so maybe I’ll have to try that in the future. Clumping the granola before baking it is also a great tip. Thanks!

  4. Sounds great. How come it only lasts for a couple weeks? The one i learned from my mother lasts forever… or at least i’ve never suffered ill effects from eating old granola 🙂

  5. I made this earlier this week and substituted honey for the two sweetners at the beginning (I am not a fan of maple syrup and didn’t have molasses) – it is so yummy with yogurt on top every morning.

  6. Thank you so much for posting this recipe. Granola is the only quick breakfast that keeps my husband full all morning, but he doesn’t like most of the store-bought stuff, because it’s too sweet for him.

    He LOVES this granola. I have to make it by the double batch! He especially likes all the protein sources in it, and the fact that it *doesn’t* have fruit in it. Perfect!

  7. Well, this actually is the “best granola recipe ever”. I have tried many and had varying quality results. This was awesomely good on the first try. Not too oily nor too sweet. I’m adding it to my recipe collection so that I won’t have to hunt for it again. I found your site when I searched for “best granola recipe” and I have to say, it’s also a great web-site. Well-done.

  8. I have tried many granola recipes and this one is it! I used walnuts instead of seeds and all maple syrup because that’s what I had at home and it came out light, crunchy, and clumped! Thank you for ending my recipe search:)

  9. Homemade granola is the best! This is very similar to my recipe, except that I add vanilla, nutmeg, and raisins or craisins (after baking). I also omit brown sugar, but how can that be bad? 🙂 I’ve also been using honey but I’m trying to go more vegan so will be using molasses or maple syrup in future. Yum!

  10. This is HANDS down my favorite granola recipe, evah!!! Just posted it on my FB page ’cause it’s so dang good I thought I ought to share… I’ve been making it and sharing it for years now. Thanks for sharing this with the world! Sooo yummy. We are making it for my five-year-old’s class tomorrow (testing week) for healthy snacks to share. Good snacks make great minds! Love your site! Thanks again! Bel

  11. Ok… I made this twice this week. My husband devoured the first batch. I just caught myself sneaking some out of the jar and snacking. Man it’s good.
    I didn’t have the molasses or maple syrup, so I just used honey. I also added dried cranberries after it was baked and hardened. Thanks so much for this recipe. It has become my mainstay 🙂 crunch on

  12. and if you were wondering what would happen if you put 2 CUPS of water instead of 2 table spoons, it turns into a funky goo and you can turn them into vegan cookies (and it will still taste good)
    I’ll try this again, this time with the right measurements!

  13. can you please tell me if you or anyone has made this without wheat germ to keep it gluten free (obviously also needing gluten free oats)…? Just don’t want to make it and mess it up…

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