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Addictively delicious and so easy to make, this best ever granola will become one of those recipes that is requested over and over!
Last summer we spent a long weekend with family in the North Carolina mountains. Whenever we're all together on a vacation, my daughter Cait, daughter-in-law Lindsay and I take turns planning the meals and enjoy helping each other in the kitchen. Lindsay brought a big container of homemade granola for breakfasts and snacks. "This is the best ever granola!", I told her one day, as I nibbled on a little handful.
"Well, thank you. But it's your recipe", she laughed.
"Really? Why does yours taste so much better than mine?" I asked. She said she followed the recipe, but had made a few little adaptations...
We talked about the few little tweaks she had made and that one of them was cutting back a bit on the sweeteners (brown sugar and maple syrup) in the original recipe. I loved that it still tasted fantastic without as much sweetener! Another difference in Lindsay's granola, is that she keeps it quite simple with just oats, slivered almonds and coconut. I had gotten into adding all kinds of seeds and nuts to my granola (which there's nothing wrong with) but with hers, the delicious, pure flavor of the oats and coconut come shining through.
Lindsay also recommended the shredded coconut from Trader Joe's. I didn't think the brand of coconut would make much difference, but I decided to try it. It does! Even though it's labeled "sweetened" there's not as much sugar as in most other sweetened coconuts. Plus it's slightly toasted already, so it doesn't clump together like other brands do. And I love that there's nothing "weird" in the list of ingredients, just coconut and sugar. All and all, it's just wonderful for granola, and I pick up a bag or two each time I'm at Trader Joes. If you don't have a Trader Joes to shop at, you can order it online or just look at the labels and try to find a coconut that's not loaded with preservatives.
So, ever since our trip to the mountains, I've been playing a bit with the old family recipe, using Lindsay's modifications along with a few of my own. My granola is simpler but better than ever and I couldn't wait to share it with you. Just a little warning though about this best ever granola, it's ridiculously addictive! I guess there could be a whole lot worse things to be addicted to, right?
I like making a double batch and freezing it in wide mouth quart jars. I keep a small jar in the pantry and when it gets low, just refill it from the freezer. Once thawed this stuff tastes just like it was freshly made.
This best ever granola makes a lovely treat for friends, neighbors, teachers, etc. and is always greatly appreciated. It's also a wonderful way to start the day. Most mornings here at The Café begin with yogurt and fresh fruit (whatever's in season) topped with a handful of granola. Right now we're enjoying it with sliced clementines, diced fresh pineapple and dried cranberries - delish!
Next time you're shopping, pick up a few everyday ingredients and you'll be good to go. It takes about 10 minutes to throw together and just over an hour to bake. If you can, try to let it cool before you start sampling. Once you take the first taste, you'll probably be hooked like we are. And unless Lindsay comes up with something better, I have a feeling you'll agree, this is the Best Ever Granola!
Cafe Tips for making this Best Ever Granola
- I like to use both slivered and sliced almonds for texture, crunch and appearance but you could use the same amount of one or the other.
- Lindsay turned me on to the coconut at Trader Joes. It's fantastic with no weird ingredients on the label. The kind they've always carried is sweetened, but I just noticed they've started carrying unsweetened as well. I think either would be fine for this recipe.
- Use pure maple syrup, not pancake syrup
- Coconut oil is one of the secrets, it's not the same with other oils. I usually get my coconut oil at Aldi or Trader Joes.
If you enjoy granola but have to watch your carbs, this Double Almond Paleo Granola is also fantastic!
- 2 ½ cups rolled oats old fashioned
- 1 cup sliced almonds
- 1 cup slivered almonds
- 1 cup shredded coconut I use sweetened coconut
- ½ cup sesame seeds (or flax seeds)
- ¾ teaspoon salt
- 10 tablespoons pure maple syrup
- ¼ cup coconut oil
- 1 tablepoon vanilla extract
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Preheat oven to 250˚F. Line two sheet pans with parchment paper (parchment paper works better than foil for this as the granola doesn't stick). Set aside.
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Combine maple syrup, coconut oil, vanilla and salt. Microwave on high power for 1-2 minutes or until the coconut oil is melted. Stir to combine. Set aside
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Combine oats, almonds, coconut and flax (or sesame seeds) in a large bowl. Stir to combine. Add maple syrup mixture and stir gently till combined.
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Spread mixture out evenly onto prepared pan. Pat it down gently with a spoon or spatula. Bake at 250 degrees for 1 hour and 15 minutes or until medium golden brown. Watch it for the last 15 or so minutes, so it doesn't get too brown. On the other hand, if it's not nice and golden after the complete baking time, give it another 10 minutes.
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Let mixture cool completely then lift the parchment paper and it will break into shards. As you transfer it to storage containers, it will break up more, but some of it will stay in clumps. Store in an airtight container. I keep mine in wide-mouth mason jars. I keep a small jar in the pantry and store the rest in the freezer. When you take it out of the freezer and thaw it, it's exactly like you just made it.
Donna Barton says
This is the best granola my family has ever enjoyed!!!
Thanks for all the hard work and time you put into the rececipes!!!
Donna & Matt
Chris Scheuer says
I'm so sorry, Chris! Every oven is different - generally, 1 hour at 250 should be okay. Perhaps your oven runs a little hot.
Chris in Texas says
Hi Chris!
I'm trying it again and so far so good 🥰. I'm watching the oven closely so as not to burn this batch 🤣. It smells wonderful❤️ Sincerely, Chris in Texas
Lindsay @ The Café Sucre Farine says
Enjoy, Chris!
Lindsay @ The Café Sucre Farine says
So happy to hear that, Donna!
Chris in Texas says
Wow!!! Make sure you watch it closely as I set the timer for 1 hour and my husband said it smells like it's burning! I took it out 8 minutes earlier and it is burnt 😫 I will have to try it again at another time ☹️
Terry says
Hi Chris! How long will this stay fresh in the pantry, stored per your recommendation? I'd like to give some as a gift, but don't have any freezer space. Thanks so much. I hope you & Scott have a great weekend!
Chris Scheuer says
Hi Terry, thanks so much!
I keep this for 2-3 weeks in an airtight glass jar.
Harriet says
OOPS! Forgot the stars for the Best Ever Granola!!
Harriet says
Another perfectly delicious recipe! Thank you, Chris!
The Maple-Vanilla Toasted Oats and Almonds is in the oven as we speak!
Lindsay @ The Café Sucre Farine says
That's great, Harriet! Thanks for letting us know.
Donna says
I want to make your best ever granola recipe but have few questions since I've never used coconut oil before. Do you get the refined or unrefined? And do you melt it before combining with the maple syrup? I can't wait to make this! Thank you!
Chris Scheuer says
Hi Donna, I use unrefined coconut oil.
That's a good question about melting. I have added that to the instructions. I just pop it in the microwave for a minute or so with the maple syrup to melt the coconut oil.
SUSAN JACOBI-JOHNSON says
Hi - I see it makes 24 servings - but how much is one serving? My husband is on a treatment that demands precise amounts of calories and fats with the medication. Thank you!
Chris Scheuer says
Hi Susan, each serving is ¼-⅓ cup.
Andrea Westberg says
Labels please. Thank you
Chris Scheuer says
Hi Andrea, we do not have labels for this recipe at this time.
Chris in Texas says
Never mind my question about the vanilla 🤪. It appears the ad broke it up as I see vanilla below it. Sorry!
Pam says
This seems like a different recipe from the one I remember. We love it and everyone I have shared it with loves it. I remember the recipe having cashews. Is anything else different? Thank you.
Chris Scheuer says
Hi Pam, these are the granola recipes we have on the site:
This one and
this one: https://thecafesucrefarine.com/paleo-granola/
and this one: https://thecafesucrefarine.com/double-almond-paleo-granola/
and this one:https://thecafesucrefarine.com/maple-vanilla-toasted-oats-and-almonds/
and this one: https://thecafesucrefarine.com/south-seas-coconut-granola/
Tulsi says
Hi Chris,
Thank you for another delicious recipe. This is so easy that I use it in my gift baskets and everyone enjoys it. If I want to make it a little less sweet because I'm adding in some dried fruit, is it OK to reduce the maple syrup or will that effect the "stickiness" that holds things together?
Chris Scheuer says
Hi Tulsi, you could reduce the maple syrup a bit but it doesn't act as a bonding agent so don't lower the amount too much.
Alfreda Jones says
Awesome Awesome
Chris Scheuer says
Thanks, Alfreda!
Dawn Logterman says
I have a similar granola recipe and make it often but I am excited to know it can be frozen. Thanks for the tip!
Chris Scheuer says
You're welcome, Dawn! It freezer so well.