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recipe card granola closeup


  • 2 cups whole rolled oats
  • ½ cup chopped roasted almonds (or any kind of nuts)
  • 2 Tablespoons chia seeds
  • 2 Tablespoons toasted sesame seeds
  • ½ cup coconut flakes (I used large flakes for texture and visual appeal)
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • ¼ teaspoon sea salt
  • ¼ cup melted coconut oil or neutral vegetable oil
  • ¼ cup honey or maple syrup

Dried Fruit:

You can use any combination you like up to 1 cup total

  •   cup finely chopped dried mango
  • ¼ cup finely chopped candied ginger, optional
  • ⅓ cup finely chopped dried orange, optional


  1. Preheat the oven to 300°F and move the oven shelf to the middle.
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, combine all of the ingredients except for the dried fruit: oats, almonds, chia seeds, sesame seeds, coconut flakes, almonds, cinnamon, sea salt, vanilla extract, coconut oil, and honey. Stir well to combine.
  4. Scoop out the granola into the pan and press into a 1 inch thick disk in the center of the lined pan. 
  5. Bake for 20 minutes and then stir the granola with a fork and bake for an additional 15 minutes.
  6. Take the pan out of the oven and add the dried fruit. Mix well and then use a couple of spatulas or wooden spoons to press the granola together. (This will encourage clumping and the formation of larger pieces).
  7. Let the granola cool completely in the pan, about 30 minutes. Break up the granola with your hands or a fork as desired. Transfer to an airtight container.
  8. Store the granola at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. Let the granola thaw for 10 minutes before serving for best texture.


*you can use whatever dried fruit you like: raisins, cranberries, figs, and apricots are all good choices. Chop the larger fruit so they match the other ingredients.

*I use roasted nuts because I like nuts extra toasty and they do not burn or get overly dark. You can of course use unroasted nuts if you prefer.

*If you are allergic to nuts, use pumpkin or sunflower seeds instead.