Basic Granola

basic granola on baking sheet
Photo: Frank Frances
Prep Time:
10 mins
Total Time:
1 hrs
7 cups

This is the only granola recipe you need. While some recipes are too sweet and others don't bind into those super-satisfying clusters, our approach solves for these snafus and also allows for improvisation: You can swap in any nuts, seeds, or dried fruit you have handy, and adjust so yours is higher in protein or lower in sugar.


  • 4 cups old-fashioned rolled oats

  • 2 cups chopped nuts, seeds, or a combination, such as almonds, pistachios, and walnuts and pumpkin, sunflower, and flax seeds

  • 1 ½ teaspoons kosher salt (we use Diamond Crystal)

  • ½ teaspoon ground cinnamon

  • ½ cup packed light-brown sugar

  • cup honey or pure maple syrup

  • cup vegetable or extra-virgin olive oil

  • 1 cup dried fruit, such as cherries, cranberries, or chopped apricots


  1. Preheat oven to 300°F. Line a rimmed baking sheet with parchment. In a large heatproof bowl, combine oats, nuts and seeds, salt, and cinnamon.

  2. Bring brown sugar, honey, and oil to a simmer in a small saucepan over medium heat, stirring until sugar has dissolved. Pour over oat mixture; stir to combine. Spread in an even layer on prepared sheet.

  3. Bake, stirring every 15 minutes, until golden and crisp, 40 to 55 minutes. Let cool completely. Stir in fruit. Store in an airtight container up to 2 weeks.

Cook's Notes

For a speedy transfer, break up big chunks with a spatula, pinch and lift opposite ends of the parchment, and funnel the granola into a jar.


For more protein and less sugar: Use 1⁄3 cup brown sugar; fold in 1 whisked egg white and
3⁄4 cup unsweetened flaked coconut (for flavor) before spreading onto sheet.

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