We can’t get enough of this granola! Ever since the recipe (adapted from Molly Wizenberg’s Everyday Granola, Bon Appétit, June 2010) was published, I make a batch probably every other weekend. We eat it five or six days a week. I have mine with Greek yogurt and strawberries and Tony has his with milk. It’s so easy. It makes your kitchen smell so good while it’s cooking and I promise, you’ll discover why Molly called it EVERYday granola! If you only read this blog once and make only one recipe, it should be this one.
PS…Molly is a regular contributor to Bon Appétit. This recipe appeared in her column “Cooking Life.” I hadn’t paid much attention to her prior to this (aaagh…sorry Molly!), but soon after, bought her book, “A Homemade Life” (which I LOVED!) and now follow her blog Orangette.
UPDATED 11/2024
Homemade Granola to Eat Every Single Day
INGREDIENTS
3 cups old-fashioned oats
1-1/2 cups nuts and seeds (I like pecans, sliced almonds, pepitas, sunflower seeds and sesame seeds)
1/2 cup shredded coconut (sweetened or unsweetened, your preference)
3 tablespoons packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup honey
1/4 cup maple syrup
1/4 cup vegetable oil (I use sunflower oil)
1 cup assorted dried fruit
DIRECTIONS
Preheat oven to 300°F. Line rimmed baking sheet with parchmentor silicone mat. Mix first oats, nuts & seeds, coconut, brown sugar, cinnamon and salt in large bowl. Stir honey, maple syrup and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake for a total of about 40 minutes. Halfway through (about 20 minutes), remove sheet pan from oven and rotate. Bake for about 20 more minutes, until golden brown.
When done, place sheet pan on rack to cool. When cool, break up granola into large bowl and mix in fruit. Store in an airtight container.
eat. cook. blog. 
What could I add instead of the pecans, almonds, and coconut? My daughter is allergic to tree nuts sadly.
Hi Barbara, I actually (acccidentally) left the coconut out once, and it was fine. In fact, I don’t usually consider myself a fan of coconut, but like it in this. The original recipe called for adding ginger, which I didn’t like, but maybe just to replace the coconut with another taste? You can substitue any other kind of nuts. Sunflower seeds? Pepitas? Or just leave the nuts out. Our daughter had a boyfriend at one time who had a tree nut allergy AND he was a vegan! That was challenging at times. Thanks for checking out the blog.
could you use coconut oil instead of vegetable oil?
Hi Nancy, I haven’t, but just Googled and found many granola recipes that DO use coconut oil, so I think you’re good! Let me know how it turns out. And thanks for “visiting”!
could i use coconut oil instead?
Hi Sistie, I’m baking your “everyday granola” right now ! It’s my first attempt & I added peanut butter & flax seed & omitted the dried fruit (only cuz i didn’t have any on hand).
I’ll let Miss Drew review it for you when it has cooled ! So exciting!!
That sounds yum! Let me know how you (and especially Miss Drew) like it. I made a batch Saturday. I used agave syrup instead of honey.
Miss Drew “really, really wubbed it” (her words) & I added some of it to my pancake batter this morning..best crunchy , crispy ,pecany ,oaty pancakes ever!! Gonna try your white bean chili recipe next !! xo
Yaaaaay!
♥