House Granola

by Apr 25, 2014

There are many types of granola, but this is my go-to recipe. The honey is key for making clusters (they happen when you allow the granola to cool on the sheet pan) but if it’s not your thing, substitute a sweetener of your choice—sucanat, coconut sugar, or more maple syrup all work well. This is “Your House Granola” because you can make it suit YOU.

House Granola

makes 2 quarts



  • ½ cup unsalted organic butter or coconut oil
  • ½ cup honey
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt or Kosher salt

Dry Ingredients

  • 4 cups rolled oats thick cut or regular
  • 1 cup pecans or walnuts, unsalted halves or pieces
  • 1 cup raw pepitas (green pumpkin seeds), unsalted
  • 1 cup large flake coconut, unsweetened


  1. Preheat oven to 300° F. Line one large, rimmed sheet pan (half-sheet, 13- by 18-inches) with parchment or a Silpat. In medium saucepan, melt butter with honey and maple syrup. Add vanilla and salt.

  2. Combine oats, nuts, seeds, and coconut in a large bowl. Drizzle syrup over and mix to combine. Transfer to prepared sheet pan and spread out into an even layer. Bake for 60 minutes, stirring 2 or 3 times during baking. The granola will crisp up as it cools. Allow to cool then store airtight.

Recipe Notes / Tips

  • You can reduce the fat to ¼ cup and/or substitute olive oil or coconut oil for some or all of the butter 
  • Sweetener is best in the range of ⅔–¾ cup, and any blend of liquid sweetener will provide the taste and stickiness you need. Maple syrup has a delicious flavor so keep that if you can, but try brown rice syrup or agave nectar in place of the honey for a vegan option.   
  • Variations:
    • If you want to add dried fruit, do so in the last 10 minutes of baking so it doesn't scorch. (I choose to sprinkle dried fruit on my servings of granola, rather than include it in the mix, as sometimes the softness of the fruit takes away the crispiness of the granola.)
    • Add some cocoa nibs in the last 5 minutes of baking for a chocolatey surprise
    • Add ¼ cup seeds—chia, sesame, or ground flax, or a combination
    • Swap some oats for rolled barley 
    • Omit the coconut if that's not your thing
    • Add a cup of unsweetened crisp rice cereal 
    • Play around. It's your house granola!



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