Hello from the land of dirty diapers, cold meals, few showers, and short nap times. We’re slowly digging our way out of the blur that is life with a newborn and trying to establish a new normal which seems to change by the day. Despite the aforementioned, we’re absolutely in love with our little babe. She’s so sweet and already flashing us gummy grins and raspy coos. She’s nonstop motion and loves to hold her head up on her own—a little too independent for her own good. She looks exactly like her daddy. We still haven’t figured out who her mom is yet. Kidding. Not kidding. If nothing else, she has my appetite, which lately consists of a very healthy (daily) dose of granola—the last granola recipe I’ll ever make.
I’ve said this before. I seem to rework my granola recipe every year, swearing this time it’ll be the last. But this time, I’m for real. I have found the holy grail; the treasure at the end of the rainbow. And all the credit goes to Megan, blogger at A Sweet Spoonful and owner of Marge Granola. After eating Marge, I never wanted my granola again. I saved the packaging (for the ingredient listing) after savoring the last handful of granola, hoping one day I could get close to the recipe. Low and behold, Megan shared her juicy granola secrets on The Kitchn. I am forever grateful.
I made a batch before the babe arrived and have since made another batch. It’s quickly become a staple around this house. I always double the recipe from The Kitchn which is my new standard recipe as noted below. I’ll probably start doubling that too. It’s really that good. We can’t live without it. How could it be that good?, you ask. The combination of olive oil, cardamom, and kosher salt are out of this world. Please trust me on this one. Abandon your trusty granola recipe and give this a try. You may never turn back.
These days, I skip adding dried fruit or other fixings until serving so I can mix things up. Though, I might as well add cacao nibs into the main batch since they seem to find their way into every concoction. On the topic of dried fruit, where do you buy yours? I’m on the hunt for affordable, unsweetened dried fruit.
Thanks for being patient with me as I figure out our new normal. It’s good to be back in this space. Baby naps permitting, I’ll be launching an updated look to the blog along with a couple new post topics in the coming weeks. Stay tuned. In the meantime, make this granola!
This slightly salty, full of flavor granola serves as a great base. Add additional dried fruit to your taste. Serve as your morning cereal or atop your fruit and yogurt or oatmeal.
In a large bowl, combine oats, salt, cardamom, and cinnamon. Stir.
In a smaller separate bowl, stir together olive oil, maple syrup, and vanilla extract until thoroughly combined. It will thicken as it emulsifies.
Add to oat mixture reserving a tablespoon or so. Set reserves aside.
Evenly divide granola between the two unlined baking sheets. Bake for 20 minutes, stirring and flipping half way through.
Meanwhile, lightly chop nuts and coconut. Add to bowl with remaining olive oil mixture. Stir.
After granola has baked for 20 minutes, add nut mixture and bake for an additional 6-7 minutes.
Remove from oven and cool. Store in an airtight container for up to a month.
Garnish with dried fruit before serving.
Notes
** As stated, this recipe does have a salty note to it, which I love. However, if you’re not that into salt, drop the amount. Either way, don’t use table salt as it’s much too fine.
• Know thy oven. Watch your granola the first couple times making it to determine the best baking times for your oven. Be sure not to overcook your granola. For example, my oven (gas) cooks faster on the bottom rack than the top.
• I’m a believer in letting baked goods rest in order for their flavor to set. The same is true of granola. Exercise patience….if you can.
• Why not cook the nuts and coconut the entire time? I’ve made this mistake my entire granola life and always end up with extra toasty and nearly burned nuts. For more granola tips, check out Megan’s post.
• If you’re baking this on a dark pan, shorten cooking times. Darker pans tend to cook faster than lighter.
• If doubling this recipe, I recommend making 2 separate batches (unless you have two ovens and can cook 4 sheets at a time).
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I’ve made this one twice and it’s amazing.. Thanks so much for sharing. Now, we eat granola everyday! 🙂 I ran out of maple syrup and so, I used equal parts maple syrup and honey. .It came out great…
Ok. So I have been making this granola since the day you posted it. Absolutely hands down the best and truly last granola recipe I will ever use. My family and friends constantly ask me to make them batches and it is my brother’s favorite thing to receive when he is deployed.
As to your question about buying dried fruit, I love nuts.com. I usually try to buy enough to get free shipping (I think that’s for orders over $50), and every time they threw in a free sample of something for me. Also – HUGE BONUS – they usually ship within 24 hours, so you have your order within 2 days tops. I purchased my cacao nibs from them, and I like using them for interesting flours as well.
No, I’m afraid this is not the last. A co-worker of mine who makes her own granola was talking about it and I lamented that, due to my tree nut allergy, I can never enjoy granola.
She took it on as a mission and substituted pepitos, sunflower seeds, chia seeds and sesame seeds for the nuts. She called it “Shonola” just for me. It is so tasty. And yes, she went lighter on the salt. So, for all those people with allergies, Shonola is for you! It was absolutely wonderful.
A found your site a couple weeks ago after following a link to it from Megan’s blog, and I already want to make so many things! I tried this granola and am really happy with it – I’ve also tried a lot of granola recipes trying to find the One, and this one is fantastic! It’s not too sweet, and that extra salt totally makes the difference, as does the tip about adding nuts and coconut towards the end of baking time. Thank you!
Cardamom is a granola game-changer! I will admit it took some major coaxing away from my standard granola recipe… but this was SO WORTH IT. Thanks for sharing!
I made the granola on Saturday! I couldn’t help myself and added some sesame seeds and millet. Although this one isn’t my all time favorite (3 tsp. turned out to be too much salt for me and the aroma was quite overwhelming), I will certainly use the technique of not roasting the nuts for the entire time. No burned nuts anymore!!
I have to add that the flavor really has developed during the first days. The aroma has become more gentle, the saltiness has subsided. I’ve enjoyed it with yogurt and sprinkled some chia or psyllium seeds on top. This is a great recipe.
Isn’t it the weirdest thing?! I thought the same thing the first time after pulling it out of the oven—too salty and some unknown strong flavor was coming through. After the rest, it’s a whole different story. So glad you ended up liking it! Thanks for your honest feedback too. I always appreciate it! xo
Hi Melissa – I’m making this granola tomorrow (testing out a few new recipes for holiday gifts) and I can’t wait especially with your rave reviews. As a sidenote, I’m not on instagram (just can’t take in another virtual hobby and risk my toilets never being cleaned ever again) but I popped over to your instagram link and my main thought was “man, I love her!” Your style is just so you and so who I wish I could be when I grow up. Plus, your baby girl? The sweetest little sweetie. Hope you are enjoying every minute (and that those naps start lengthening!).
Hi Melissa, I was wondering what type of olive oil you use in this granola recipe. Like you, I am always tweeking my granola recipe to create the new fave! I’m currently using coconut oil and love it! I also bake mine in a 300º oven for an hour, so am interested to see how it is baking in a hotter oven for a shorter period of time.
Hey Maureen! I use Organic Extra Virgin Olive Oil that I buy from Costco, nothing too fancy over here. Coconut oil and a slower and lower bake time was my last iteration too! I have fallen in love with this method. Probably baking more today to fill the jar. You’ll have to let me know what you think if you try it!
Good to have you back, Melissa! I’m sure you’re having an amazing (& hard) time with your sweet baby girl. Life’s wonders. Homemade granola is a must! I have a few granola recipes which I love and regularly make but this one is new to me. Have to make it soon!
This may be the dumbest question in the world, but what kind of oats do you use for this type of thing? Quick? Rolled? Steel cut? I am so confused by all the different oat types!!
Totally not a dumb question. I use old fashioned oats for most everything. I like the size of the oat. We buy them in bulk at Costco since we go through them so fast. I use steel cut when I make overnight oats and let them sit in liquid.
Cardamom is a great addition – definitely going to give that a whirl in my next batch of granola. Glad that you and bubs are settling in to some kind of routine; lovely to see you back here.
Thanks for the welcome back! Means a lot. We’re slowly figuring out how to do life again 🙂 You’ll have to let me know what you think about the granola. About to make another batch this afternoon. The jar is getting low.
I’ve been wondering how you are! I’m SO going to make a huge batch of this before my littles come. I might make Aaron make it. Either way, IT SHALL BE MADE.
Oh man, I am looking forward to trying this. I had been using a recipe from a Bed & Breakfast I stayed at close to 10 years ago. On a baby note check out “Wonder Weeks” app (& book) it’s fascinating to learn what exactly might be going on in your baby’s tiny little brain & body! Congratulations too!
We missed you! But babies tend to be pretty demanding. Hope all is well. This looks amazing, but I have an aversion to nuts and coconut. You think I could add more oats, and leave those aforementioned out?
I’ve actually…never made granola. GASP. But maybe it’s better because now that you’ve found “the one” I don’t have to waste my name with any of the “not the ones”. 🙂
You are amazing! Truly. The fact that you’re a new momma making her own granola — seriously. I’m so, so happy you enjoyed the recipe over on The Kitchn, and thank you so much for your sweet links and shout-outs. Enjoy the little one! xox
When the granola is that good, you’ll make it even when you’re sleep deprived. Thanks for divulging some of your granola secrets. You make our granola jar happy!
I am a newbie to the homemade granola – but this recipe might be the shove I need to give it a whirl! We are truly fortunate for a great co-op here which has super competitive bulk pricing – and the nearest TJs is two hours away – sigh. Thanks again!!
Selfish as this sounds, it’s nice to know that I wasn’t that only one that struggled adjusting to life with a newborn! We loved her all through the hard times, but there’s no denying how much work it is. And we definitely went through the short nap thing – so so frustrating. Hope you find your rhythm! 🙂
Ooh, the addition of cardamom sounds lovely. I’ll have to give this recipe a try next time I make granola.
Oh gosh, not selfish at all! Newborns are so so tough. I don’t think I knew that before she came. I can’t tell you how many times I’ve googled things thinking she’s abnormal. Instead, she’s just a newborn adjusting to this weird world.
Newborns are like sweet torture. So unbelievably adorable and so very, very tiring. I am inspired and in awe that you found the time to cook, let alone blog while still in the newborn haze. Congratulations on your beautiful baby girl and well done on the recipe -it looks absolutely delicious and I can’t wait to make it!
Believe me, I’m not that good. I only get things done when my husband is home and I choose to bake instead of shower 🙂 Priorities. Newborns are such sweet torture. I had no idea how hard the first few weeks would be!
Great recipe. And I have no idea how you found the time!! I had twin boys many years ago, and I was lucky if I even found time for a shower. Congratulations on the new baby!!
Finding time for a shower is killer…not to mention making granola. I can only manage either when my husband is home. If not, all bets are off! I can’t imagine what it would be like with two tiny ones! You are my hero.
This has the same elements of the granola I always make, but salty cardamom sounds pretty amazing! I can’t wait to give this a try. I get my dried fruit and nuts from Trader Joe’s because they seem to have the best price. Thanks for sharing this!
I’ve made this one twice and it’s amazing.. Thanks so much for sharing. Now, we eat granola everyday! 🙂
I ran out of maple syrup and so, I used equal parts maple syrup and honey. .It came out great…
Ok. So I have been making this granola since the day you posted it. Absolutely hands down the best and truly last granola recipe I will ever use. My family and friends constantly ask me to make them batches and it is my brother’s favorite thing to receive when he is deployed.
Just made your granola and OMG IT’S SO FREAKING GOOD. My mom and I are eating waaaaaay too much of it! Thanks!
As to your question about buying dried fruit, I love nuts.com. I usually try to buy enough to get free shipping (I think that’s for orders over $50), and every time they threw in a free sample of something for me. Also – HUGE BONUS – they usually ship within 24 hours, so you have your order within 2 days tops. I purchased my cacao nibs from them, and I like using them for interesting flours as well.
No, I’m afraid this is not the last. A co-worker of mine who makes her own granola was talking about it and I lamented that, due to my tree nut allergy, I can never enjoy granola.
She took it on as a mission and substituted pepitos, sunflower seeds, chia seeds and sesame seeds for the nuts. She called it “Shonola” just for me. It is so tasty. And yes, she went lighter on the salt. So, for all those people with allergies, Shonola is for you! It was absolutely wonderful.
I love it! I think you guys are on to something.
A found your site a couple weeks ago after following a link to it from Megan’s blog, and I already want to make so many things! I tried this granola and am really happy with it – I’ve also tried a lot of granola recipes trying to find the One, and this one is fantastic! It’s not too sweet, and that extra salt totally makes the difference, as does the tip about adding nuts and coconut towards the end of baking time. Thank you!
Cardamom is a granola game-changer! I will admit it took some major coaxing away from my standard granola recipe… but this was SO WORTH IT. Thanks for sharing!
I made the granola on Saturday! I couldn’t help myself and added some sesame seeds and millet. Although this one isn’t my all time favorite (3 tsp. turned out to be too much salt for me and the aroma was quite overwhelming), I will certainly use the technique of not roasting the nuts for the entire time. No burned nuts anymore!!
I have to add that the flavor really has developed during the first days. The aroma has become more gentle, the saltiness has subsided. I’ve enjoyed it with yogurt and sprinkled some chia or psyllium seeds on top. This is a great recipe.
Isn’t it the weirdest thing?! I thought the same thing the first time after pulling it out of the oven—too salty and some unknown strong flavor was coming through. After the rest, it’s a whole different story. So glad you ended up liking it! Thanks for your honest feedback too. I always appreciate it! xo
Hi Melissa – I’m making this granola tomorrow (testing out a few new recipes for holiday gifts) and I can’t wait especially with your rave reviews. As a sidenote, I’m not on instagram (just can’t take in another virtual hobby and risk my toilets never being cleaned ever again) but I popped over to your instagram link and my main thought was “man, I love her!” Your style is just so you and so who I wish I could be when I grow up. Plus, your baby girl? The sweetest little sweetie. Hope you are enjoying every minute (and that those naps start lengthening!).
It’s about time for me to make another batch of granola. This looks so good and what a great idea to add the fruit when serving.
Hi Melissa,
I was wondering what type of olive oil you use in this granola recipe. Like you, I am always tweeking my granola recipe to create the new fave! I’m currently using coconut oil and love it! I also bake mine in a 300º oven for an hour, so am interested to see how it is baking in a hotter oven for a shorter period of time.
Hey Maureen! I use Organic Extra Virgin Olive Oil that I buy from Costco, nothing too fancy over here. Coconut oil and a slower and lower bake time was my last iteration too! I have fallen in love with this method. Probably baking more today to fill the jar. You’ll have to let me know what you think if you try it!
Good to have you back, Melissa! I’m sure you’re having an amazing (& hard) time with your sweet baby girl. Life’s wonders.
Homemade granola is a must! I have a few granola recipes which I love and regularly make but this one is new to me. Have to make it soon!
Thanks for the welcome back, Sini!That means a lot. And you’re right, it’s totally amazing and so hard at the same time. Hope you like this version!
This may be the dumbest question in the world, but what kind of oats do you use for this type of thing? Quick? Rolled? Steel cut? I am so confused by all the different oat types!!
Totally not a dumb question. I use old fashioned oats for most everything. I like the size of the oat. We buy them in bulk at Costco since we go through them so fast. I use steel cut when I make overnight oats and let them sit in liquid.
Cardamom is a great addition – definitely going to give that a whirl in my next batch of granola. Glad that you and bubs are settling in to some kind of routine; lovely to see you back here.
Thanks for the welcome back! Means a lot. We’re slowly figuring out how to do life again 🙂 You’ll have to let me know what you think about the granola. About to make another batch this afternoon. The jar is getting low.
I’ve been wondering how you are! I’m SO going to make a huge batch of this before my littles come. I might make Aaron make it. Either way, IT SHALL BE MADE.
xoxo.
Oh man, I am looking forward to trying this. I had been using a recipe from a Bed & Breakfast I stayed at close to 10 years ago. On a baby note check out “Wonder Weeks” app (& book) it’s fascinating to learn what exactly might be going on in your baby’s tiny little brain & body! Congratulations too!
YAY! Your back and with a kick ass granola recipe too! Love it! Enjoy that little girl! 🙂
We missed you! But babies tend to be pretty demanding. Hope all is well. This looks amazing, but I have an aversion to nuts and coconut. You think I could add more oats, and leave those aforementioned out?
I’ve actually…never made granola. GASP. But maybe it’s better because now that you’ve found “the one” I don’t have to waste my name with any of the “not the ones”. 🙂
I can definitely see why you love this recipe so much. It has all my favorite granola fixings in it too!
You are amazing! Truly. The fact that you’re a new momma making her own granola — seriously. I’m so, so happy you enjoyed the recipe over on The Kitchn, and thank you so much for your sweet links and shout-outs. Enjoy the little one! xox
When the granola is that good, you’ll make it even when you’re sleep deprived. Thanks for divulging some of your granola secrets. You make our granola jar happy!
Who cares about writing a blog when you have a sweet baby to hold. Enjoy! The granola recipe looks yummy. Cacao nibs? Where do you find those?
Amen, amen! I found the cacao nibs at Whole Foods. I think some stores may carry them in the bulk section as well.
I am a newbie to the homemade granola – but this recipe might be the shove I need to give it a whirl! We are truly fortunate for a great co-op here which has super competitive bulk pricing – and the nearest TJs is two hours away – sigh. Thanks again!!
Oh, I hope you love this recipe! It’ll make you a convert! I’m jealous of your affordable co-op. We have one nearby but it’s still pretty pricey.
I love all of this. I love love love the idea of olive oil and maple syrup. Also your baby, those faces on instagram, I can’t handle it.
Thanks for the baby love! I’m trying not to go overboard on sharing pics of her, but sometimes I just can’t help myself 🙂
Selfish as this sounds, it’s nice to know that I wasn’t that only one that struggled adjusting to life with a newborn! We loved her all through the hard times, but there’s no denying how much work it is. And we definitely went through the short nap thing – so so frustrating. Hope you find your rhythm! 🙂
Ooh, the addition of cardamom sounds lovely. I’ll have to give this recipe a try next time I make granola.
Oh gosh, not selfish at all! Newborns are so so tough. I don’t think I knew that before she came. I can’t tell you how many times I’ve googled things thinking she’s abnormal. Instead, she’s just a newborn adjusting to this weird world.
Newborns are like sweet torture. So unbelievably adorable and so very, very tiring. I am inspired and in awe that you found the time to cook, let alone blog while still in the newborn haze. Congratulations on your beautiful baby girl and well done on the recipe -it looks absolutely delicious and I can’t wait to make it!
Believe me, I’m not that good. I only get things done when my husband is home and I choose to bake instead of shower 🙂 Priorities. Newborns are such sweet torture. I had no idea how hard the first few weeks would be!
Adore this recipe, and congrats on your adorable baby girl!
Thanks Abby! xo
Great recipe. And I have no idea how you found the time!! I had twin boys many years ago, and I was lucky if I even found time for a shower.
Congratulations on the new baby!!
Finding time for a shower is killer…not to mention making granola. I can only manage either when my husband is home. If not, all bets are off! I can’t imagine what it would be like with two tiny ones! You are my hero.
This has the same elements of the granola I always make, but salty cardamom sounds pretty amazing! I can’t wait to give this a try. I get my dried fruit and nuts from Trader Joe’s because they seem to have the best price. Thanks for sharing this!
Thanks for the TJ’s tip! Stocking up next trip. I have been buying dried fruit in bulk at Costco but it’s all so, so sweet.
I would like to add the cocoa nibs to the recipe. When should I add them? With oats, with nut mixture or fold in at the end of baking? Thanks!
Ah, good question! Add at after the granola has cooled.
Thanks! I am headed to the health food store this afternoon to pick up the ingredients.