Before you cook
Background Recipe story & origin
Granola originated in Dansville, New York, in 1863 when Dr. James Caleb Jackson created 'granula' - baked graham flour nuggets requiring overnight soaking. Dr. John Harvey Kellogg developed his version at Battle Creek Sanitarium (renaming it 'granola' after a trademark dispute), part of his health food philosophy. Commercial granola emerged through the health food movement of the 1960s-70s; Heartland Natural Cereal (1972) was among the first mass-marketed versions. Modern granola combines oats, oil, sweetener (honey or maple syrup), and mix-ins (nuts, dried fruit, seeds), baked until clustered and crispy. The dish represents American health food culture, though commercial versions often contain substantial sugar. Homemade granola allows control over sweetness and ingredients. The hippie-era association with granola persists ('crunchy' as slang for natural-lifestyle adherents). Granola demonstrates how American health movements transformed breakfast foods.
Before you start Equipment you'll need
- sheet pan — Holds granola mixture during baking and provides even heat distribution for crispy clusters
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
Non-negotiables Rules for success
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Mix the ingredients
Preheat oven to 300F. In a large bowl, combine 3 cups old-fashioned oats, 1 cup nuts (chopped), 1/3 ...
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Add the wet ingredients
Warm 1/3 cup coconut oil (or butter) with 1/3 cup maple syrup and 1 tsp vanilla. Pour over oat mixtu...
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Bake until done
Spread mixture on a parchment-lined baking sheet. Press down firmly into an even layer. Bake 40-45 m...
Prep Get set first
About 10 min of prep
- Prepare sheet pan
This recipe takes about 45 minutes total.
Ingredients
Instructions
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Mix the ingredients
Preheat oven to 300F. In a large bowl, combine 3 cups old-fashioned oats, 1 cup nuts (chopped), 1/3 cup brown sugar, 1/2 tsp salt, and 1 tsp cinnamon.
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Add the wet ingredients
Warm 1/3 cup coconut oil (or butter) with 1/3 cup maple syrup and 1 tsp vanilla. Pour over oat mixture and stir until everything is coated.
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Bake until done
Spread mixture on a parchment-lined baking sheet. Press down firmly into an even layer. Bake 40-45 minutes, stirring once halfway through, until golden brown.
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Cool and store
Let cool completely on the pan without stirring - this helps form clusters. Add dried fruit if desired. Store in an airtight container for up to 2 weeks.