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This granola is a pantry-friendly favorite I come back to over and over again. It’s quick to mix, endlessly adaptable, and perfect for topping yogurt, layering into parfaits, or just having on hand to pair with milk for breakfast. The key is baking it low and slow — and letting it cool fully so those delicious clusters can form.
Table of Contents
Chef tips
- Use rolled oats only – Instant oats won’t hold their shape and steel-cut oats won’t cook properly. Stick to classic rolled oats for the best texture.
- Let it cool completely before stirring – This is what helps the granola clump up into clusters.
- Use a large baking tray – I use an 18″ x 13.5″ tray. A thinner layer will bake faster and more evenly. You can also use 2 smaller trays.
- Any nuts work – Feel free to swap in chopped walnuts, pecans, or cashews if that’s what you have on hand.
Ingredient notes
- Rolled oats – Stick with old-fashioned rolled oats. Do not use quick oats or steel cut oats — they won’t give you the right texture or crunch.
- Shaved almonds – These toast quickly and add a light crunch. You can sub with chopped almonds, walnuts, pecans, or whatever you have.
- Pumpkin seeds (pepitas) – A great nut-free crunch and full of healthy fats. Sunflower seeds also work here.
- Honey – Adds sweetness and helps everything bind. You can sub with maple syrup for a deeper flavor.
- Neutral oil or olive oil – Neutral oil (like avocado or grapeseed) will keep the flavor clean. Olive oil adds a slightly savory edge, which works great with the nuts and oats.
- Kosher salt – Helps balance the sweetness. If using table salt, reduce slightly and adjust to taste.
FAQ
Can I swap the honey for maple syrup?
Yes! Maple syrup works great and gives it a slightly more caramelized, earthy flavor.
Can I add dried fruit?
Add dried fruit like cranberries, raisins, or chopped apricots after baking to avoid burning.
How long does it last?
Store in an airtight container at room temp for up to 2 weeks.
Can I use steel-cut or instant oats?
No — steel-cut oats won’t soften, and instant oats will break down too much. Rolled oats only.
Other great recipes:
Granola
Ingredients
- 3 cups of rolled oats
- 1 cup shaved almonds
- .5 cup pumpkin seeds, pepitas
- .5 cup honey
- .5 cup neutral oil or olive oil
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 350F.
- Combine all the ingredients in a large mixing bowl3 cups of rolled oats, 1 cup shaved almonds, .5 cup pumpkin seeds, .5 cup honey, .5 cup neutral oil or olive oil, 1/2 teaspoon kosher salt
- Mix well and make sure all the oats and nuts are coated.
- Spread the mixture onto a medium sized baking sheet. You can create a layer that is ~1/2” thick.
- Bake for 15 minutes, then give the granola a stir. Reduce the temperature to 300F. Bake for another 15 minutes, or until golden brown.
- Let the granola cool before stirring. This will help clump up the granola.
- After the granola is cool, about 30 minutes, transfer to an airtight container.
Notes
- My medium baking tray size is 18” by 13.5”.
- Any nuts work in this recipe.
- Only use rolled oats with this (not instant or steel cut oats).
