The Best Granola, Ever!

This is one of my favorite recipes in The New Artisan Bread in Five Minutes a Day and it isn’t a bread at all. There is really nothing that smells as good as this granola when it is baking. It tastes incredible and makes a fabulous breakfast, snack or gift. It is one of those recipes you will end up baking over and over again.

I developed the recipe for the book to use in the “Aunt Melissa’s Granola Bread” on page 114. My Aunt lived with my father and me on a commune in the Northeast Kingdom of Vermont. She baked this granola at least once a week in massive batches to feed the many people who lived with us. It was so popular she ended up selling it to the local co-ops and then beyond. Our commune became all about granola production and I still to this day, over 45 years later, remember the smell of it baking.

My aunt passed away many years ago and the actual recipe with her. This one is very close and brings back all of the wonderful memories of that time and of her. I hope you enjoy it as much as my family does!

Aunt Melissa’s Granola (this is how it appears in the book, but I usually double the amount):

1/3 cup honey (if you are using a honey that has crystallized, just melt it for a few seconds)

1/4 cup maple syrup

1 to 2 tablespoons molasses (optional)

1/3 cup canola oil

2 tablespoons water

1/2 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

4 cups rolled oats

1/4 cup sesame seeds (you can also use flax, poppy, chia, or any of your choice)

1/2 cup raw sunflower seeds (pumpkin seeds are also lovley)

3/4 cup chopped nuts of your choice

3/4 cup shredded unsweetened coconut (I’ve used sweetened in a pinch and it is quite good, but makes a much sweeter granola)

1/2 cup raisins (I usually end up doubling the amount)

1/2 cup dried cherries, chopped dried apricots and/or dried cranberries (use any combination of dried fruit that you enjoy and as much of it as you like!)

Preheat oven to 350° and line 2 rimmed baking sheets with parchment or a silpat


Combine the honey, maple syrup, oil, water and vanilla, set aside.

Toss together all of the dry ingredients. (leaving the raisins and dried fruit out until after the granola is baked)


Add the honey mixture and toss with a spoon until the oats are well covered.


Spread the granola over two rimmed baking sheets in a thin layer.


Bake for 25-30 minutes. After 10 minutes toss the granola with a spoon and rotate the trays from top to bottom so they both bake evenly. keep a close eye on it as it starts to turn brown so it doesn’t over bake. It will be a deep golden brown when it is done.

Allow the  granola to cool on cooling rack and then put in a large bowl and add the dried fruit.


Eat as a breakfast cereal, give as gifts in glass jars and make it into our “Aunt Melissa’s Granola Bread” on page 114 of The New Artisan Bread in Five Minutes a Day. Enjoy!

170 thoughts to “The Best Granola, Ever!”

  1. Hi Zoe and Jeff,
    I’m a huge fan! I have HBN5 and make a batch a week of something for my family.

    Just tried the granola recipe and it’s a big hit. One question: I like crumbles in my granola (when there are big pieces all stuck together.) Any way to achieve that with this recipe?

    Thanks and gratitude,

    1. Crystal: I think those larger pieces are a consequence of a higher sweetener amount, which binds the oatmeal grains together. Then you bake it and it forms a kind of flat cake in the pan, which you then crumble into pieces.

      Would take some experimentation, but as I say, increasing the honey and maple might do it. Let us know how you make out. Jeff

    2. Those clumps can be attained if you first heat the sugar, it’s not a matter of increasing the sweetener. Try pouring the maple syrup, honey, and molasses in a pot over medium high heat with a candy thermometer and bring it to about 230 degrees for 6-8 minutes. Then add in the rest of the wet ingredients, stir, and pour over the dry mixture.

      1. Interesting, we’ll have to try that (fyi Sarah we can’t include links that we haven’t vetted ourselves, our webmaster’s security instructions)…

  2. I made your granola for the first time a few weeks ago, and my husband is currently at Costco buying bulk bags of nuts and dried fruit because I will be making this on a regular basis. It is tasty, and my two year old likes helping me make it, too. I just gave some to my youngest for the first time day because she just turned one. I waited because of issues with honey and botulism. She was thrilled with it, and the two girls were alternating bites – I could hardly feed it to them fast enough! Thanks for the great recipe.

    I bake bread with my eldest all the time now, and she loves having her ‘own dough’, which she shapes and bakes next to mine. I even had her rolling out the HBin5 beer bread and filling it with onions and nuts this morning! Children just love eating what they can make on their own, don’t you think? Because this bread is so healthy and I know exactly what is in it, I’m happy to let her eat as much as she wants!

    Thank you again!

  3. This recipe for granola is absolutely awesome. Made a batch and had every morning with my greek yogurt and fruit. I’ve been buying gourmet granolas at Whole Foods and this is so far and away the best. Love the crunch, just right amount of sweet, and way it stores.
    Bought your first book and enjoying every recipe I’ve tried. Loving it!
    So nice to get good bread any time I want it. Thanks!

  4. Hello Jeff and Zoe…

    I’m sure it’s in this string somewhere, but I can’t find it. How long will this granola last? Are there any modifications that I can do that will extend the shelf life.

    Thanks for the help, even if it’s redundant!

    1. Jason: a batch never lasts more than a week in my house!. But like all dried grain products, I bet it will store longer in a cool dry place inside a sealed container. Id’ guess a month before it starts tasting stale.

      Otherwise it should freeze well if the container’s completely airtight. Jeff

  5. Thanks.. I’ll be making some a bit later today. You guys seem to know so much, I have one other question… How does the internet work? I mean really, how does it work?!



  6. (Jason, you crack me up!) I purchased HBin5 for my son for Christmas because he loves to bake (he’s 15). But, I couldn’t resist the book and have baked almost every recipe in it. He has stopped baking. He tells me, “You bake, I’ll eat!” I now bake double of whatever I”m making- 1 for work, 1 for home. Everyone loves whatever I make thanks to you two. I will be getting your 2nd book soon. This is the best thing that has happened to me in years! The favorites in my office? Pecan Sticky Buns and the Oatmeal Pumpkin Bread. I laughed out loud at the post which said they never can eat a whole loaf before it gets bad. Since I’ve started baking your bread, our bread consumption has quadrupled! It’s better than cake, as you know. Anyway, THANK YOU!

  7. Better than cake, yes. You’re making my grandmother very happy.

    By the way, Jason, I do not know how the Internet works. Something with nodes.


  8. I’m going to the grocery store today to stock up on ingredients–most importantly vital wheat gluten. I’m so lucky because my grocery store is HUGE, and it has just everything, including a big “Bob’s Red Mill” section. And as soon as I get back home, the mixing begins! I’m so excited by this whole concept (I first learned about y’all on and everything I read just blew me away). Bread I can make in 5 minutes a day? Excellent!

  9. A suggestion for thenladynwho was looking for a way to give nutty flavor without adding nuts (her daughter is allergic): how about adding a teaspoon or two of toasted sesame oil? It can be found in the oriental section of the grocery store.

    1. Yep, we have a stuffed flatbread in our upcoming (10/25) book ( on Amazon) that uses sesame oil for flavor. Thanks for the kind words, and come back anytime you have questions about recipes.

  10. I just made this granola skipping a few ingredients (sunflower seeds and apricots) due to expecting my 1st child n too lazy to to the store. I did add cranberries, golden rasins, and almond slices then drizzled white chocolate n let it cool for 30mins! it came out great n the scent was amazing!!!

  11. I bake bread now every few days. I wish I had this quick bread recipe while raising my children. My husband and I have loved the basic bread recipe for toast each morning. Can you tell me where to find the square dough bucket? It sounds great. Thank you.

    1. Hi Teri,

      So glad you are baking the bread! You can find all of the equipment we recommend on the Amazon banner at the left side of this website. We actually prefer mixing in the round bucket, but if the square one fits in your fridge better, that is just fine!

      Thanks, Zoë

  12. Hi Zoe and Jeff!

    I absolutely love your books and can’t wait to get through every recipe!

    I am having a slight challenge with the Aunt Melissa’s Granola Bread Recipe though, which I thought you might be able help me out with.

    I can’t seem to get the bread to rise very well. I don’t use a mixer (just my hands), which hasn’t seemed to be a problem in the past. Is this bread not supposed to rise very much? Or do you think there is a key thing I might be missing/doing that is interfering.

    Thanks so much!

    1. Hi Noah,

      Due to all of the granola, which has no gluten, the bread will not rise as much as some of the other loaves. It is meant to be pretty dense, but not overly so. If your dough is just not rising at all you can try reducing the granola by a 1/4 cup and see if that helps.

      Thanks! Zoë

  13. Hello!

    I have made your granola several times now and it’s absolutely delicious! We used to buy the store bought kind but ever since I made this, my dad refuses to eat any other kind haha. Whenever I am home, the first thing I do is make this for him!

  14. Let me begin by saying that I can’t stand it when people comment about a recipe and then proceed to tell you about all the changes they have made to it as to make it nearly unrecognizable from the original. I love your granola recipe, and keep a constant supply of it to eat every morning with my yogurt and fruit. I did, however make a couple of small changes: I substitute unsweetened applesauce for the oil amount, and instead of water, I add 2 Tbsp of coconut oil (since I am trying to incorporate a bit more coconut into my diet). I love making my own granola because I can control the amount of sugar and oil that go into it.

  15. For granola to be used just for baking, I have been using steel cut oats instead of rolled oats and adding dried fruit before baking so it carmelizes during baking.

    Either way with the granola, super bread for grilled sandwiches!!!

      1. Oat and Date Bread (Healthy Bread) calls for 2 cups steel cut oats. That bread alone is reason enough to acquire the Healthy Bread book.

        For those who find steel cut oats more chewy than desired, one can a). Soak the steel cut oats (granola) in the liquid overnight, or b). Put the steel cut oats (granola) in a bowl and pour the liquid over it after heating to simmer/boiling. Cool to 110 or so before proceeding.

  16. This recipe will be added to my gluten-free snack list. Your website is formatted in a helpful and organized manner – story, recipe, share opportunity, related products.

    1. Hi Judi,

      You could add a cup of the granola to the challah recipe. You’ll want to add a 1/4+ cup of water as well, to make up for the extra grains.

      Let me know how it goes.

      Cheers, Zoë

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