Best Ever Granola

I have been making this for a few years now, and every time I do, my husband tells me how addicting it is. I recently made a batch for a friend and she told me the same thing! It’s a very simple recipe that always impresses. Don’t let the time it takes intimidate you. It’s very little hands-on time. The soaking period is necessary; don’t skip it. It serves not only to reduce the phytic acid in the oats, which helps to make them more digestible, but also to make the end result extra crisp! It’s a great recipe to have on hand when you have guests, or to include with your Christmas cookies during the holidays.

This makes a big batch. I have halved it in the past, but now I typically make the full batch and gift some to a friend or neighbor. It is always well received. Keep in mind, I rarely measure any of the ingredients other than the oats and the oil and water. The rest I just toss in, but I’ve tried to provide measurements in case that is helpful to you. But add as much or as little of the other ingredients as suits your fancy.

You will need:

8 c old fashioned oats

1 c coconut oil, melted and cooled

4 c water

big splash, about 3T apple cider vinegar

2 c shredded coconut, unsweetened

1/4 c chia seeds

1 c maple syrup

1 t vanilla extract

1 t almond extract

big pinch of sea salt

In your largest mixing bowl, combine the oats, water, vinegar, and coconut oil. Stir gently to combine, and then cover with a tea towel and let sit on the counter for about 12 hours. Once the soaking is over (the oats absorb all of the liquid, no need to drain any off), add the remaining ingredients and stir them in. The oats will be a bit stiff, so this step takes a little elbow grease. Once everything is combined, spread the mixture evenly onto two rimmed baking sheets lined with parchment paper. Place them in your oven on its lowest setting. I typically do about 150 degrees. Let granola dry for about 12 hours, or until crisp and no soggy spots remain. I typically check it before then just to see if it’s dry, but with the low temperature of the oven, its unlikely to burn. Break it up with your hands or a wooden spatula and store in a jar. Serve over yogurt, with milk like cereal, or just eat plain by the handful. You can add in things like nuts, raisins, or other dried fruits. I find it stores best as-is, and then we add these things to our bowls when we eat it.

I typically start the soaking process in the morning, let it soak all day, and then add in the remaining ingredients before bed and stick into the oven so that it’s ready when I get up the next morning. Plus waking up the scent of this granola is heavenly. Add some cinnamon if you really want to up the aroma!

Let me know what you think and how much your family enjoys this simple yet delicious treat.

You Might Also Like


  1. Lacy

    This sounds delicious! We love granola, but I’ve never thought to soak the oats. I can’t wait to make this!

  2. Lauren Beliew

    This is one of my favorite recipes ever. It’s so crunchy and so addicting! I have a huge sweet tooth but, this has the perfect balance of delicate sweetness- without all the added sugar you get when you buy store bought granola. I always love when you share a recipe because it usually becomes a favorite in my home, so thank you!!!!

    1. Sarah

      I am so glad you and your family love it as much as we do! I agree about the crunchiness… I think that’s what sets this recipe apart!

  3. Renee

    I’ve loved granola ever since the day we started making it at the New Pioneer Food Co-op in Iowa City back in 1971. I’m going to try this recipe.

Leave a Reply

Back to top