Vanilla Granola
This post may contain affiliate links.
Start your day with a simple and tasty vanilla granola. This homemade granola blends crunchy oats with a touch of vanilla, making it perfect for yogurt, smoothie bowls, or just snacking. Make this recipe one time and you will be hooked! It’s the perfect wholesome breakfast treat.
The perfect breakfast recipe and delicious on top of overnight oats! Be sure to try some of my other favorite flavors: Easy Chocolate Granola Recipe, Cinnamon Crunch Granola, Pumpkin Pie Granola Recipe, and Banana Bread Granola!
Why You’ll Love This Vanilla Granola Recipe
- Quick and Easy: This homemade vanilla granola is so simple to make and ready in under an hour.
- Customizable: Add your favorite nuts, seeds, or dried fruits. The options are nearly endless.
- Delicious: Tasty way to start your day.
- Versatile: Great for breakfast, snacks, or dessert toppings.
“Who knew it would be so easy, and tastier than the store bought granola. Thank you for the easy to follow instructions. This is going to be a great addition to my daily yogurt.”
J. How
We are granola lovers in this house. Having a good staple granola recipe that is easy to customize makes this ideal for on-the-go snacking or a quick breakfast. I like my granola to have big clusters of oats, bold flavor, and a super long shelf life so we can have it on hand always.
Granola is like your favorite cozy blanket in food form, seriously. Imagine this: a symphony of crunchy, toasted oats that hug your taste buds with a warm, malty embrace. Each cluster is a little whisper of sweet vanilla, reminiscent of fresh-baked cookies and lazy Sunday mornings. It’s got a subtle sweetness that’s comforting, but not overpowering, letting the natural flavors of your chosen nuts and seeds join the party on your palate. It’s like the culinary equivalent of catching the first few notes of your favorite chill-out tune.
What Is Granola?
“I love this. I add sunflower seeds, walnuts and pecans. And a sprinkle of nutmeg. I keep experimenting with combinations.”
– Robin
Granola is a popular breakfast and snack food made from rolled oats, sweeteners like honey or maple syrup, and a mix of nuts, seeds, and dried fruits. Baked until crisp, granola is known for its crunchy texture and versatility. It’s often enjoyed with yogurt, milk, or as a topping for smoothie bowls, offering a nutritious and delicious start to your day.
Ingredients You Need
What is granola made of? The ingredients for easy granola recipes are simple and contain a base of rolled oats, brown sugar, spices, honey, and oil. From there you have the freedom to include any mix-in options like nuts, dried fruits, and seeds.
- Rolled Oats: This recipe really is best with old fashioned rolled oats. BUT, if you use half rolled oats and half quick oats you end up with something magical. While you can do my little 50/50 split, I do not recommend using quick oats for the entire amount.
- Brown Sugar: You’ll want to mix a little sugar with the other dry ingredients. Brown sugar adds just a touch of molasses flavor which makes it my go-to over granulated sugar.
- Spices: Spices are a great place to play around. If you want the true classic flavor- Stick with cinnamon and salt. It marries beautifully with the vanilla and brown sugar giving you a granola that is family approved. You can swap the cinnamon for apple pie spice or pumpkin pie spice in the fall.
- Honey: Honey is what will keep things clustered and give you those amazing big clumps of goodness. In a pinch I have also used maple syrup. You still get clusters together but not quite as big.
- Oil: Coconut oil is my go-to when making this recipe. It has little flavor which really allows the vanilla to shine. Our second avocado oil. You can also opt for vegetable oil or canola oil in a pinch. Do not use butter. It will reduce the shelf life and need to be stored in the refrigerator making it soggy and less crisp.
- Vanilla Extract: This works to enhance the flavor while adding just a hint of vanilla throughout the oats, which is the best part!
- Mix Ins: The beauty of this clumpy granola is that it makes an amazing base for your favorite additions. We really like coconut flakes, sunflower seeds, and even golden raisins!
Variations and Substitutions
- Nutty Delight: Add a mix of your favorite nuts like almonds, walnuts, or pecans for extra crunch and protein.
- Fruit Explosion: Stir in dried fruits such as cranberries, raisins, or apricots after baking for natural sweetness and chewiness.
- Chocolate Lover’s Dream: Mix in some dark chocolate chips or cocoa nibs after the granola has cooled for a sweet treat.
- Coconut Crunch: Add shredded coconut or coconut flakes before baking to infuse a tropical flavor.
- Spiced Up: Sprinkle in some cinnamon, nutmeg, or ginger for a warm, spiced twist.
- Peanut Butter Bliss: Stir in a few tablespoons of peanut butter into the wet ingredients for a rich, nutty flavor.
- Savory Twist: Add a pinch of sea salt and some roasted seeds, like pumpkin or sunflower, for a savory snack option.
- Berry Burst: Combine freeze-dried berries after baking for a tart and tangy addition.
Vanilla Granola Recipe
I use this homemade granola recipe as a base for sooo many flavors, like Almond Joy Granola Recipe. You can even turn this into Peanut Butter and Jelly Granola Bars!
- Prepare: Preheat the oven to 300°F and let it warm up. Line a baking tray with parchment paper or a silicone baking mat. Set aside for later.
- Mix the Oats: In a medium sized mixing bowl, combine the oats, brown sugar, salt, and cinnamon. Gently toss to combine and set aside.
- Heat the Oil: Add the honey and coconut oil to a small pot. Heat over low/medium heat until the mixture has just warmed and the oil has liquidated, roughly two minutes. Remove from the heat and stir in the vanilla extract.
- Combine Oats: Drizzle the oil mixture over the top of the oats and stir until the oats are coated evenly. Whisk one egg white until foamy. This is what will help give you those beautiful clusters. Stir gently into the oats. Spread the oats in an even layer onto the prepared baking sheet. Make sure they are layered not too thick, but not too thin. You want them to bake but still have enough thickness for clusters.
- Bake: Bake the mixture for 15 minutes, use a spoon or spatula to stir and spread back into an even layer, bake for an additional 15 minutes or until lightly golden browned.
- Enjoy: Once golden brown, remove the granola from the oven. Let it cool completely on the baking sheet. It will get crunchier as it cools. After cooling, transfer the granola to an airtight container. Store it at room temperature for up to two weeks. Enjoy it with yogurt, milk, or as a snack!
Looking for more taste oatmeal recipes? Check out my Maple Brown Sugar Oatmeal, Cinnamon and Brown Sugar Oat Bars, and Best Baked Oatmeal!
Helpful Tools
- Baking Trays: Not all trays are equal. Use a good quality baking tray (affiliate) to help get this granola nice and crisp while baking.
- Silicone Baking Mat: Parchment paper works beautifully, but a silicone baking mat (affiliate) can reduce waste and help even cooking!
- Jars: This is a long lasting recipe as long as it is stored properly! I like to keep this in mason jars (affiliate).
Storage
To keep your homemade vanilla granola fresh and crunchy, store it in an airtight container at room temperature. It will stay delicious for up to two weeks.
For longer storage, you can freeze granola in a sealed bag or container for up to three months. Just let it thaw at room temperature before enjoying it again. If your granola starts to lose its crunch, a quick toast in the oven at 300°F for a few minutes will revive its crispy texture.
How Do You Serve Granola?
Granola is like that friend who gets along with everyone at the party—it’s super versatile! Here’s how you can serve up this crunchy champ:
- Yogurt’s BFF: Sprinkle it over a bowl of creamy yogurt. It’s a match made in breakfast heaven.
- Smoothie Bowl Topper: Add a crunchy contrast to your velvety smoothie bowls. It’s texture magic.
- With a Milk Mustache: Keep it classic and drown it in milk. Spoiler alert: You may want to slurp the leftover milk. It’s that good.
- A La Mode, Baby: Top off your ice cream with a handful for an unexpected twist. It’s the crunch you never knew you needed.
- Salad Sprinkles: Yes, you read that right. Toss it onto a salad for a nutty flavor boost.
- On-the-Go Snack Attack: Just bag it and snack on it whenever hunger strikes.
- Dessert’s Encore: Sprinkle over fruit crumble toppings or baked apples for a little extra something-something.
Tips for Success:
- Uniform Coating: Make sure all oats and mix-ins are evenly coated with the wet ingredients. This ensures consistent flavor and crunch in every bite.
- Even Spreading: Spread the granola mixture evenly on the baking sheet. A thin, uniform layer helps it bake evenly and prevents burning.
- Low and Slow: Bake at a lower temperature (around 300°F) for a longer time if you want an extra crunchy texture without the risk of burning.
- Frequent Stirring: Stir the granola every 10-15 minutes during baking. This promotes even browning and helps break up large clusters.
- Cooling for Clusters: For chunkier granola, press down the granola with a spatula before it cools, and don’t stir it immediately after baking. Let it cool completely on the baking sheet for larger clusters.
- Experiment with Sweeteners: Try different sweeteners like agave syrup, brown sugar, or even applesauce for unique flavors and textures.
- Oil Matters: Use a neutral oil like coconut oil for a subtle flavor or olive oil for a richer taste. Ensure it’s fully melted for better mixing.
- Seasonal Spices: Adjust spices according to the season. Warm spices like cinnamon and nutmeg work well in winter, while a hint of citrus zest can brighten up summer granola.
- Storage: Store granola in an airtight container to keep it fresh and crunchy. If it starts to lose its crunch, pop it back in the oven for a few minutes to crisp it up again.
Recipe FAQs
Rolled oats are best for granola because they hold their shape and provide a nice texture. Instant oats may become too mushy when baked.
Yes, you can use maple syrup, agave syrup, or even brown sugar. Each sweetener will give a slightly different flavor, so feel free to experiment.
For chunkier granola, press the mixture down with a spatula before baking and avoid stirring it immediately after baking. Let it cool completely on the baking sheet.
If your granola isn’t as crunchy as you’d like, bake it a bit longer or toast it at 300°F for a few more minutes until it reaches your desired crunchiness.
More Must Try Granola Recipes
Still Hungry? Follow One Sweet Appetite on Instagram, Pinterest, and Facebook!
Vanilla Granola
Ingredients
- 3 cups rolled oats
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/3 cup coconut oil
- 1/3 cup honey
- 4 teaspoons pure vanilla extract
- 1 large egg white (whisked)
Instructions
- Preheat the oven to 300°F and let it warm up. Line a baking tray with parchment paper or a silicone baking mat. Set aside for later.
- In a medium sized mixing bowl, combine the oats, brown sugar, salt, and cinnamon. Gently toss to combine and set aside.
- Add the honey and coconut oil to a small pot. Heat over low/medium heat until the mixture has just warmed and the oil has liquidated, roughly two minutes.
- Remove from the heat and stir in the vanilla extract.
- Drizzle the oil mixture over the top of the oats and stir until the oats are coated evenly.
- Whisk one egg white until foamy. This is what will help give you those beautiful clusters. Stir gently into the oats.
- Spread the oats in an even layer onto the prepared baking sheet. Make sure they are layered not too thick, but not too thin. You want them to bake but still have enough thickness for clusters.
- Bake the mixture for 15 minutes, use a spoon or spatula to stir and spread back into an even layer, bake for an additional 15 minutes or until lightly golden browned.
- Once golden brown, remove the granola from the oven. Let it cool completely on the baking sheet. It will get crunchier as it cools.
- After cooling, transfer the granola to an airtight container. Store it at room temperature for up to two weeks. Enjoy it with yogurt, milk, or as a snack!
Video
Notes
-
-
- Nuts: Cashews, walnuts, pecans, almonds… This is an incredible vanilla almond granola recipe!
- Dried Fruit: Bananas and apricots are my favorite, but my kid lives for dried blueberries.
- Seeds: sunflower seeds are one of my favorites.
-
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
The bests granola recipe! I add cranberries and almonds and now I never have to buy it at the store anymore!
Dotty, this comment absolutely made my day! Thank you so much.
Any ideas on a way to substitute for the egg? My daughter is allergic
Hi Cassy, You can leave the egg out. That is only in there to help create large clusters. The recipe tastes great without it. I have also heard that you can try flaxseed, although I haven’t tested this method. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit for a few minutes until it thickens, and then use it as a substitute.
Currently making a batch for Christmas gifts and my house smells amazing. One of my favorite parts of making it. Haha!! My girls and husband love this granola too. For sure a pantry staple.
Clair, you just made my day! I’m so glad your house is filled with those cozy granola vibes—it’s seriously the best part! Your family has great taste, haha! Hope everyone loves their Christmas gifts (and maybe you save a little extra for yourself 😉)
Delicious! I’ve made this granola at least 8 times over the past few months. l love granola in my yogurt, but most store bought kinds are too crunchy for me. I also have nut allergies to contend with, so this simple, easy granola checks every box for me!
This is also a favorite of my mom’s! I have to be careful leaving it on the counter when I know she’s coming over, because it’s possible that I won’t have any left when she leaves!
I love eating this with plain greek yogurt mixed with cool whip (if you haven’t tried this, it’s a game changer if you’re not big on yogurt). I’ll also add some banana and sugar free caramel sauce. Perfect mid morning snack!
Thank you so much for the kind words, Whitney! I’m thrilled to hear this granola has become a staple for you (and your mom!). Love the tip about mixing Greek yogurt with Cool Whip—definitely trying that combo with my next batch! And that banana and caramel addition? Genius. Sounds like you’ve perfected the ultimate snack mix. Thanks for sharing your twists!
This site suddenly won’t let me see the recipe without signing up for “free”. Not cool! Won’t be following you anymore
Hi Kim. I can understand how this could be frustrating. As my site continues to grow I want to offer more to my subscribers and loyal followers. This recipe is part of my VIP membership, which is free. It’s an email subscription that sends you one email twice a month with the best recipes on my site, plus additional recipes that are only available to my subscribers. All of the recipes on my website remain free, with the top five only being available to people that join the program. Its zero cost and gives you access to a lot of extras.
I put a lot of love into this site and will continue to provide great content and recipes. I hope you’ll consider joining. We’d love to have you in the program.
I subscribed with my email but cannot access the granola recipe. Please help! Thank you!
Hi Victoria, I do see your email on the list. You might need to login. I’m going to go ahead and email you the recipe card. Check your inbox
I don’t understand why this was such a big deal? It took me five seconds to sign up and was still free. Now I get recipe that I might not have even noticed sent to me and I don’t have to do any searching.
Can I put in a request? I’d like a menu plan sent to me! Something that helps me with what to cook and a grocery list. Is that something you can do?
Hi Katie, thanks for joining! I’m glad you found it easy and look forward to the recipes. I love the idea of a menu plan. That’s definitely something we can add in for subscribers. I’ll start working on that.
I’ve made this recipe a few times now and my whole family loves it! Thank you! Question: have you ever tried adding dark chocolate to it? Wondering how that would bake together?
Hi Amanda! You can definitely add chocolate pieces or chocolate chips OR you can try this chocolate granola recipe! It’s based off of this vanilla granola but with the addition of cocoa powder!
Who knew it would be so easy, and tastier than the store bought granola. Thank you for the easy to follow instructions. This is going to be a great addition to my daily yogurt.
I’m so glad you loved the granola, Julie! Always love when readers take the time to leave feedback and review my recipes.
Delicious granola. My husband loves mixed in his cereal in the morning.
Hi Patti! I’m so glad you and your husband enjoy this granola. It’s one of our personal favorites.
We love it, I add some sweetened coconut and chia seeds for more protein.
I love this. I add sunflower seeds, walnuts and pecans. And a sprinkle of nutmeg. I keep experimenting with combinations.
Hi, Robin! I love the idea of nuts and seeds! What a great idea to sprinkle nutmeg. I’ll have to give that a try.
How long will this last in a jar? I’d like to make it for Christmas gifts, but need to start a couple of weeks ahead of time. Would it stay fresh for 2+ weeks? I read through the comments to see if it had already been asked/answered, but it appears no one has had it sit long enough to find out. 🙂
Hi Pam, I recently found a jar that got pushed to the back of our pantry. It was about 4 weeks old and tasted great. So I’d say a few weeks should be totally fine. After that it might start to taste slightly stale, but I’d still eat it. 😳
This is so delicious! Only issue is I can’t stop eating it! It’s light and so fresh tasting. I followed the directions exactly (with maple syrup as we have lots of real maple syrup here in NH) (may have added a little extra vanilla and cinnamon). I did add about 3/4 cup of sliced almonds.
I may try the egg at some point to see if it does make bigger clusters. The original way does make clusters, they just break easily (but not before they get into your mouth).
Thank you, Cindy! I’m glad you loved it.
Very tastfull and crunchy, I can’t stop eating it!
Next time I add some nuts and coconut flakes.
Thank you for this recipe.
Thank you for the review, Monique!
This is a great recipe! I make a few adjustments for the tastes of my family. I add pecans and unsweetened coconut. My husband like things really sweat so a do a very generous 1/4 cup of brown sugar. I also replace the honey with pure maple syrup and half the vanilla extract. I have been using Trader Joe’s pure bourbon vanilla extract and it adds a nice flavor. Thank you for the recipe!!
Oh, I LOVE the idea of added coconut and bourbon vanilla! Thanks for the suggestion. I can’t wait to try that.
Great recipe! I’ve already made it twice this week. I gave some to my friend and she loves it too! Thank you!
Thank you so much, Amy!
Honestly, the only reason I would tell someone not to make this is because you WILL become addicted to it, no if ands or buts about it! I LOVE this recipe so much! Having multiple food allergies, finding safe store bought granola is virtually impossible, so this recipe is perfect! But I end up eating it all within a week at most XD. Even when I double the batch, it doesn’t last long!
Hi Jess, you had me for a second. 😜 This is one of our all-time favorites. It’s so easy to customize and the perfect pantry snack, so I’m thrilled you love it as much as I do.
This is super delicious and easy to make. My kids loved helping (and eating!). We used canola oil because my daughter is not a fan of coconut.
Hi Hannah! Thanks for taking the time to comment. Funny, we were out of coconut oil last week and made a double batch with canola. Equally as delicious. Thanks for sharing.
The granola smells delicious even before you put it in the oven. I used my homemade vanilla and didn’t add anything else to the recipe.
The recipe is so easy and was glad to see the honey & coconut oil instead of butter.
I have tried a few granola recipes but this one is by far the best tasting.
Thank you for sharing your recipe!
Hi Lorraine! Thank you so much for your kind words. This is one of our favorite granola recipes and made regularly in my home. I’m so glad you loved it too!
@Jesseca, this is great recipe. I have added dry roasted peanuts,slivered almonds,chopped walnuts which can be great also
I’m so glad you love it, Carol! Those additions sound delicious!
We loved it! There wasn’t any honey in our pantry so we used Maple syrup. Added in some coconut flakes, almond slivers, and optional raisins. Very flavorful, perfectly crunchy, and not too sweet.
Do you have any idea how many calories is in this? I could eat the whole batch. It’s so good.
Hi Judy,
I did a rough estimate and it came to 213 calories per half cup. This is just an estimate based off of the recipe ingredients listed and added to the recipe card.
Great recipe!!! My family loved it. No more store bought granola for us…. this was so easy and super delicious.
HI Jessica,
I’ve been wanting to make some homemade granola for a while now and your recipe sounded delicious; so I made this Vanilla Granola this morning while the rest of the family slept in. I made it with the original recipe w/o the coconut oil as I didn’t have any in the pantry. I did add in some roasted almonds and pistachios for added texture and flavors. It turned out fantastic.
Love the story that came along with it.
This was a great find!
Thank you,
Tim A
Thank you for taking the time to comment, Tim! I really love that you added the almonds and pistachios. I will have to give that a try.
This is a great granola recipe! And if you don’t have honey I’ve found that white sugar works too, if you half the recipe make sure to cook it for 15-20 minutes otherwise it’ll burn. My whole family loves this recipe and I do too. Thanks for the recipe!
Hi Helena, I’m so glad you love this recipe as much as we do! Love the tip about the sugar and the cook time!
I made this yesterday and it is delicious! I followed your recipe exact. It was crunchy for the first couple hours and then turned soft and sticky, but still clumpy. Any way to keep it dry and crunchy? I am storing it in a mason jar. Also, what is the serving size? Thank you for sharing your amazing recipe.
~Mary B.
Just running across this recipe and have a question. Any idea if it can be done successfully in a crockpot?? We’re in a camper 90% of the time for work and no matter how hard I try I always end up overcooking granola because of my oven 🤦♀️ there’s no low or high, its 400 degrees or nothing LOL.
Hm… Maybe. I have never tried but I have read a few articles that say it’s possible. From what I’ve read, you can cook granola on high with the lid cracked open slightly. It suggest stirring every 20 or 30 minutes for 2 to 2-1/2 hours.
I hope this helps! Sorry I can’t be more sure.
Thank you for this wonderful and easy recipe! Even my picky eaters loved it! I made two batches in 2 days, one vanilla and one maple extract . While the maple has a good flavor, it made the granola stickier. Just thought I would share that experience.
I am so glad you loved the recipe! I will have to give it a try with maple! What a great idea.
Thanks so much for this yummy recipe. I needed a recipe for my yogurt and stumbled on this one. I only had quick oats but will pick up old fashioned rolled oats for next time.
I’m glad you liked it, George! It is one of our go-to’s for an easy snack or breakfast.
I do find some people to be exceptionally wordy, but also appreciate those that are trying to give tips rather than discussing the origins including their family history. The “skip to recipe” is always a great inclusion.
Hi there ! This may be a silly question but are rolled oats and quick oats the same thing ?
Not a silly question. Quick oats are precooked, dried, and pressed. They tend to be smaller than rolled oats. In this recipe, you get a better texture and crunch by using rolled oats.
I made this recipe the other day. It was my first time making granola…I’d been wanting to so I could have some in yogurt without paying the crazy store prices for a bag. It was so easy and I had everything on hand. Except the coconut oil, I didn’t have any of that but since you’d mentioned in your post that you’d previously been using canola oil I used that since it was in my pantry. Worked great! Mine stuck together wonderfully. I did have a little extra honey just because it poured fast. I’ve been enjoying it in yogurt but I just added some to a bowl of MultiGrain Cheerios and I think I’ve found my new favorite breakfast. Husband says I have to make another batch because I won’t just let him snack on it (if I did it would be gone in 30 minutes!)
ok, I cannot wait to try some in cereal!! That is such a genius idea and I am sure my ten year old is going to love it.
Can’t we just get a recipe at this point without reading everyone’s life story?!
I apologize that the one paragraph of personal story bothered you. I try hard to keep all of my posts to include tips, tricks, and other helpful information regarding the recipe. Much like this post. While I appreciate you visiting, I’d love to keep the comments relative to the recipe and negative free. Thanks for your input.
While I typically roll my eyes at the really long posts before recipes, I really appreciate the ones that include tips and why. For instance, the recipe itself has been edited to using coconut oil, but reading the actual post indicates that previously canola oil was used. This was actually helpful to me since I didn’t have coconut oil but then felt OK just substituting canola instead of writing off the recipe for needing to go buy pricy oil that I would only use for this.
So thanks for keeping it short and informative!
Thank you for taking the time to comment! I really try hard to update posts to only include helpful information pertaining to the recipe. That said, you will find a few I haven’t gotten around to updating, but most are filled with tips and recipe info. I’m so glad it was actually helpful for you.
This sounds amazing but I am wondering if it is a crunchy or chewy recipe? If it is crunchy, do you know what I would do to make it chewy instead? Thank you!
does anyone know how many calories are in this recipe?
On my goodness, this is SO simple! I made a double batch today for my kids to take on a road trip. Due to allergies, I used coconut sugar in place of the brown sugar, then another 1/4 c in place of the honey. My 11 year old absolutely loves it! Thanks so much for sharing!
Oooooh! Coconut sugar is one of my new favorite finds. I will have to give it a try in this recipe! Thank you for the great suggestion!
Yeah… 100% don’t use 4 Table spoons of vanilla extract. Just use a couple TSP. Or none at all if you throw it in yogurt mixes. 4 TBSP would turn you and your dog into vanilla extract.
That was a typo from when I updated this recipe. You are definitely right. It should be TEASPOONS and not tablespoons. I fixed that error. Thanks for commenting!
How do you store it? In an airtight container in the pantry or the fridge?
If you have a good air tight container, I would use that and store it in the pantry. It should last up to six months that way. If you need to last longer you can store it in the freezer
Made & loved this! Thanks for the great recipe!
Making this right now to go with homemade yogurt, swapped the agave for maple syrup and tripled the cinnamon. Excited to try coconut oil next time after looking through the comments! Thank you so much for posting this recipe!
I just made this today. Thanks for the tasty recipe!
I cannot find a granola for my yogurt ANYWERE! I knew I would be able to find a recipe here 🙂 I’ll be making this for our fruit, yogurt, granola breakfast tomorrow!
It’s one of our all time favorites. Dax loves granola.
Oh my gosh, it’s even better than I thought it was going to be!
Do you have any idea how many calories per serving this is?
I’m not sure. I can try to figure it out this afternoon for you though.
I just made this and substituted coconut oil instead of canola oil….it was awesome. Next time I think I’ll add sunflower seeds and coconut flakes.
oooooh! I never thought to try coconut oil! Great idea!
I am so excited to see a plain Jane granola, I can’t wait to try this recipe out. Thank you for posting it. I had no idea it could this simple.
This is going to sound dumb but, what is agave? I’ve never heard of it before so I’m not sure where to look for it in the grocery store.
Thanks,
Christine
Agave nectar is a supplement used instead of sugar. You can double the amount and use honey or sugar. :0)
This is so easy and delicious!!!
So glad you love it as much as we do!