By Josh · Originally published September 26, 2024 · Updated October 2026
Rolled oats, nuts, seeds, and coconut, lightly sweetened with maple and baked low and slow until crisp. Far less sugar than most store-bought granola, and endlessly customizable.
10 minPrep
25 minCook
35 minTotal
~6 cupsYield
Ingredients
Instructions
Preheat the oven to 300°F (150°C) and line a large baking sheet with parchment.
In a large bowl, combine the oats, nuts, seeds, coconut, cinnamon, and salt.
Warm the coconut oil over low heat until melted, then remove from the heat and stir in the maple syrup (or honey) and vanilla.
Pour the wet ingredients over the dry and mix until everything is evenly coated.
Spread evenly on the baking sheet. Bake 20–25 minutes, stirring halfway, until golden brown but not dark.
Let cool completely on the pan — it crisps as it cools — then stir in the dried fruit.
Store in an airtight container at room temperature for up to 2 weeks.
Cooking tips.Low and slow: a lower oven for longer gives crisp granola without burnt edges. Stir halfway so the edges don't over-brown. Customize freely with your favorite nuts, seeds, and fruit — just keep the ratios roughly the same so it bakes evenly. Want big clusters? Skip the stir, press the mixture flat, and break it up once cool.
A heart-health swap: coconut oil is mostly saturated fat. Using extra-virgin olive oil instead cuts the saturated fat per serving from about 6 g to about 2.5 g, with a pleasant, subtle flavor.
Nutrition (estimated, per ½ cup)
~270Calories
~28 gCarbs
~5 gFiber
~6 gProtein
~15 gFat
~6 g*Sat. fat
~9 gSugar
Calculated from standard USDA ingredient values; actual numbers vary with brands and portions.
*With coconut oil; about 2.5 g with olive oil.
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