The Best Granola

I follow quite a few food blogs and whenever one of them boasts a recipe of "THE BEST!" something, I half roll my eyes...and then proceed to pin the recipe to my Pinterest board. I mean, how could they have found the best (fill in the blank) when there are so many recipes out there? It just seems a bit bold to claim. So, even if I don't fully believe them, I still feel I have to try it, if only to prove to myself they were wrong. This time, though, I only wound up proving Erica of Buttered Side Up right. This is the best granola!

The Best Granola Recipe 2.jpg

Not only is this granola so very good, it also comes together in a matter of minutes. Lately, I've hardly been able to get anything done in the kitchen because I am currently my son's favorite thing to climb, but! I was able to bake this. I've made it twice in the last week and it has been a great snack to have around. Also, on Mother's Day/my birthday, Michael made acai bowls and topped them with this granola. It was delightful.  


Recipe ingredients/wording barely adapted from Buttered Side Up


  • 2 cups old-fashioned rolled oats
  • 1/2 cup of coconut flakes (you could use shredded coconut, but the flaked coconut gets all toasty and pretty)
  • 1/2 cup of your favorite nut, coarsely chopped (I used sliced almonds)
  • A couples dashes of salt
  • 1/2 stick of unsalted butter
  • 1/8 cup honey
  • 1/8 cup pure maple syrup
  • 1/2 teaspoon vanilla extract


Preheat oven to 300 degrees F (150 C). Line a rimmed baking sheet with parchment paper (or don't if you are out of parchment paper, like me, and you'll probably be just fine)

In a large bowl, mix together the oats, coconut, nuts, and salt.

In a small pan set over low-medium heat, melt the butter. Remove from heat and stir in the honey, maple syrup, and vanilla. Pour this mixture over the dry ingredients and stir well, making sure all of the dry ingredients are evenly coated.
Spread onto the baking sheet and bake in the preheated oven for 20-30 minutes, or until golden brown. Stir the granola every 10 minutes and rotate the pan halfway through baking.

Remove granola from oven and allow to cool in the pan. Once the granola is completely cool, store in an airtight container at room temperature, or in the refrigerator or freezer for longer storage.