Megan’s Granola

Wow this is my new favorite granola recipe 🙂 The wheat germ and oat bran work nicely to help hold things together and add great healthy ingredients. Got nice clumpy granola by “packing” it a bit w spatula after first stir, plus doing long slow bake. Versatile too – so easy to swap out and adjust various nuts and seeds.

This is excellent granola. Everyone in my family loves it. I just have a few tips as peoples taste for granola varies, some like it crispy, clumpy, drier etc. you can make it how you prefer by slightly altering the dry/wet ratios. I replace some of the oil with coconut oil, usually add molasses as I love it, make it your own but stay within reach of the wet dry ratio. Also, this crisps up after it has cooked and cooled. You also can cook it longer if you want it more crispy and even add more wet or dry ingredients if needed. Just mix well and cook a bit longer. Of course you must watch to make sure it doesn’t burn although I’ve never burnt it in the 7-8 years I’ve been making it. It does make a lot but it holds up for months just in a closed container in the pantry. Really nice recipe… thank you!

I changed a couple of things. Instead of oil I used apple juice. I did not have wheat germ or oat bran and used a little more oats. I’m not a fan of maple and used more honey. Also added Craisins and Cranberries. Very good !

Best granola ever. I keep having to make it, because it gets gobbled up so fast. Thanks!

Truly best recipe for granola – loved it

I’ve been making this recipe of yours for at least 10 years probably longer, using the sauce, syrup you have adding lots of different nuts n seeds and adding 2 cups each kind, almonds, walnuts, Mac nuts and pecans, making a little more of everything to make this my own, in fact it’s so scrumptious I can live off the entire batch for a week maybe, sharing very little!

Perfect granola recipe. Looks store-bought, but is much higher quality and nutrient dense.

I’ve been eating this daily for years. Recipe is perfect, although all ovens are a bit different – I do mine with 2 trays stacked, 20 min, mix and another 15-25 min checking it VERY frequently to be sure to get it the perfect dark brown. I did discover that if you do not bring the syrup, honey, oil mixture to a boil, the granola is chewy, not the delicious crispy I love. I buy enough ingredients for a year’s worth and then freeze when I visit Amish country. The oats flakes, oat bran, wheat germ and coconut are MUCH cheaper (ex. – Oat bran 3lb for $5!).

I swear by this recipe, have made it more times than I can count. I like to go a little heavier on the nuts (which means adjusting the volume of syrup slightly upward) and try to include hazelnuts in the nut assortment. Have also used cashews, pistachios… I much prefer pepitas to sunflower seeds. (There is flexibility in the ratio of sugar to honey to maple, too.) I bake at 335 degrees for 25 minutes to make the granola extra dry and crunchy. This is absolutely delicious and makes a wonderful gift.

I couldn’t wait to review this recipe. The result was so delicious and satisfying. I made a few changes based on the comments of others; most dealt with cutting sugar and fat. I used 3/4 cup of coconut oil. Instead of brown sugar, I used coconut sugar mixed with a little molasses (based on my internet search for brown sugar substitutions). I used 1/2 cup of honey, 1/4 cup maple syrup, and 1/4 cup seylan (date honey, not available in every country). The only thing I would caution is to make sure your pans are completely covered with the granola. If you can’t fill a pan, use a smaller pan. Otherwise, the edges might burn. (But I ate all the burned edges because even that was delicious!).

I have been making this for years. I make half due to no kids and do not eat as much, So delicious and easily modified to ingredients on hand. I use flax seed ground instead of wheat bran as it’s super good for those with breast cancer or at risk for. As I love cinnamon I tripple it and still does not taste like too much. I use coconut oil instead of vegetable . Mix up the nuts to whatever is on hand. Pistachios are especially yummy. Thank You Megan

yum. 750g bag equals 8 cups rolled oats. used a bag of mixed nuts put through the blender and extra oatmeal because i didn’t have wheat germ. Second batch i forgot the brown sugar, still worked and sweet enough. Used pumpkin (pita) seeds (for the zinc nutrient) in second batch.

I’ve made this and gifted it for years around Christmas. Have not made it this year or last, opted for salted caramel sauce as gifts instead. This is by far, the best granola, but I agree, the temp suggestion may be a bit high. You must, must watch this granola carefully, otherwise it will burn. And you have to make it in batches. Trying to cram it all on a couple of cookie sheets will end up that it doesn’t cook well or it burns. And you have to stir/turn it. It is work but it’s worth it.

This is my go to granola recipe! I make the recipe exactly as listed!

My favorite granola ever. I make substitutions depending on what I have on hand. I do bake it longer because we enjoy a really crunchy version. Have made this many times and it is always a hit!

This recipe turned out great, for a first time granola baker. I had read many thoughts on oven temp, consistency of granola mixture and bake time. It makes sooooo much granola! Two full cookie sheets, and one pizza pan (baked with the parchment/oven safe paper) did the trick! I did drizzle extra maple syrup (and mixed it all again), so the granola would come out more chunky than grainy..if that makes sense. People said that they burned it at higher temps, so I baked at 300F, after patting the mixture down on the pans. I would say you need extra time to do this right, maybe while doing bills, or relaxing on a rainy day. I did each pan separately. Good luck! Let it cool completely (as mentioned by the sharer). It is delish! Thanks for recipe, Megan! I’ve stored it in some mason jars for adding yogurt, and two big Tupperware containers for easy grab, munch and go! Jill Bauman, of York, Maine / Jill Bauman Landscape Photography.

This recipe tastes so great. The instructions were easy to follow. I used more almonds and no pecans or walnuts. I also substituted dried pineapple and mango for cranberries and used real scraped vanilla beans in place of vanilla extract.

Just finished cooling the granola and it is delicious; not too sweet. The only item I changed was the oil to butter. Will make again and again. Thanks so much.

I have made this granola multiple times for my large family. We always double it. The last time, I realized I was out of maple syrup so I substituted molasses, it’s so good! Also I added 1/4 c of chia seeds this time. I really like it!

So easy and so good! I added pumpkin seeds.

I’ve made this granola a few times now. I decided to make it again today, but as 12 servings versus 30 servings. Good day to watch a show and make granola. Dumped everything in the bowl then looked at the recipe to make sure I had put all the ingredients in when I realized that I was to boil the mix to pour over the oat/nut mixture. Well I wasn’t going to throw it out so into the oven it went. Cooked a little longer than the allotted time. It is delicious!!! Chunks aren’t that big but I can’t stop eating it. A great snack to use on sautéed apples, or eat as cereal. I made changes only because of what I had on hand. Sugar free maple sugar, brown sugar sweetener and not as much honey as suggested. Sweet but not to sweet. Thank you for submitting!!!