Ingredients
- 3 cups rolled oats
- 1/3 cup vegetable oil (or melted coconut oil)
- 1/2 cup honey
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Pinch of salt
Add-ins (stir in after baking)
- Dried fruit (raisins, cranberries, apricots)
- Nuts or seeds (almonds, pumpkin seeds, sunflower seeds)
- Chocolate chips (add once fully cooled)
Instructions
Bake
- Preheat oven to 350°F.
- In a large bowl, mix oats, oil, honey, cinnamon, vanilla, and salt until evenly coated.
- Spread onto a greased baking sheet in a thin, even layer.
- Bake 40–45 minutes, tossing halfway through for even browning.
- Remove when golden — it will crisp up further as it cools. Don't overbake.
Cool
- Let cool completely on the baking sheet before adding dried fruit or chocolate.
- Break into clusters once cooled.
Storage
- Airtight container: Up to 2 months at room temperature.
- Keeps best away from moisture — don't add wet toppings until serving.
Variations
- Nut-forward — add 1/2 cup mixed nuts (roughly chopped) before baking.
- Chocolate chip — stir in 1/2 cup chocolate chips after cooling.
- Tropical — add dried mango, coconut flakes, and macadamia nuts after baking.
- Clumpy granola — press the mixture firmly onto the sheet before baking and don't toss — you get bigger clusters.
Added Aug 27, 2026 · Updated Aug 27, 2026