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My Favorite Basic Granola

Crispy, clustery, perfectly-sweetened and versatile to your liking.

Course Breakfast, Snack
Keyword granola, oil-free, wfpb
Prep Time 10 minutes
Cook Time 25 minutes
Servings 7 cups
Author Faithful Plateful


  • 7 cups rolled oats
  • 3/4 cup nut butter
  • 3/4 cup maple syrup or honey
  • 1 TBSP cinnamon
  • 2 tsp nutmeg
  • 2 tsp allspice
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 cup sunflower, pumpkin, or sesame seeds
  • 1 cup chopped nuts
  • 1 cup dried fruit (raisins, apricots, dates, dried apple, craisins)


  1. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or a silicone baking mat.

    Mix dry ingredients, except dried fruit, in a large bowl.

  2. Mix nut butter and maple syrup together. Warm up in the microwave if needed to make it pourable.

  3. Toss all together until everything is coated.

  4. Spread onto cookie sheet. Bake 20-25 minutes, until golden brown and dry. Let cool completely. Stir in dried fruit, and store in an airtight container, jars, or bag.

Recipe Notes


  • Almond Ginger: Use almond butter, add 2 tsp ground ginger or 2 TBSP freshly grated ginger root.
  • Peanut Butter Chocolate Chip: Use peanut butter, add mini chocolate chips to cooled granola. 
  • Pina Colada: Omit spices. Use almond butter, add shredded coconut and chopped dried pineapple and mango to cooled granola. 
  • Orange Cranberry Pecan: Use chopped pecans for the nuts, add the zest of one large orange before baking, and add dried cranberries to cooled granola. 
  • Maple Sea Salt: Use almond butter, and use 1.5 teaspoons of course salt