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The Best Granola Ever in storage jars.

The Best Granola Ever

Use any nuts you like, or even seeds, as long as you use 400 grams in all. Per Molly Wizenberg, almonds and walnuts make a good combo, coarsely chopped, and she sometimes throws in some pecans now and then. Also, please note that Diamond Crystal kosher salt is less salty than Morton. If you use Morton kosher salt, use only about 1-½ teaspoons as opposed to two teaspoons indicated in the recipe.
Course Breakfast
Cuisine American
Author Author: Molly Wizenberg's Granola No. 5 on http://orangette.net


  • 600 grams 6 cups old-fashioned rolled oats
  • 100 to 150 grams about 2 to 3 loose cups unsweetened coconut chips
  • 400 grams nuts maybe 3 to 4 cups, coarsely chopped
  • 2 teaspoons kosher salt
  • 1 cup 240 ml maple syrup, preferably Grade B
  • cup 160 ml olive oil


  1. Position racks in the upper and lower thirds of the oven, and preheat to 300. Line two rimmed baking sheets with parchment.
  2. Measure the dry ingredients into a large bowl, and stir well. Add the maple syrup and olive oil, and stir to evenly coat. Divide the mixture between the two prepared sheet pans, spread it out, and bake, stirring the granola and flipping the pans once or twice, until golden brown, about 40 minutes. I generally check on the granola every 15 minutes as it's baking, and I gauge its doneness by color; in particular, I'm looking for the coconut chips to toast and for the whole mixture to achieve nice, even browning.
  3. Allow to cool completely, then transfer the granola to airtight containers. Eat with plain yogurt (my favorite), milk, or on its own. You can store it at room temperature for a couple of weeks, easy, but if you use it more slowly than that, consider freezing some of it.