The BEST Healthy Granola!

Make The BEST Healthy Granola! for crunchy, customizable breakfasts in 35 minutes. Bake, cool, and enjoy.

Ingredients

• 4 cups old-fashioned oats*
• 1 cup slivered almonds (or your preferred kind of nuts/seeds)
• 1/4 cup chia seeds (optional)
• 2 teaspoons ground cinnamon
• 3/4 teaspoon fine sea salt*
• 1/2 cup melted coconut oil
• 1/3 cup maple syrup
• 2 teaspoons vanilla extract
• 2/3 cup unsweetened coconut flakes (or 1/2 cup shredded coconut)
• 1/2 cup chopped dried fruit or semisweet chocolate chips (optional)

Instructions

Step 1: Preheat and prepare the tray

Preheat the oven to 350°F and line a large rectangular baking sheet with parchment paper; set it on the Luna Pearl granite surface so everything stays tidy and within reach. This step is purely prep—no oven or stove should be visible in the images—just the lined baking sheet and a small stack of parchment beside it, a wooden spatula resting nearby as the single active tool.

Step 2: Combine the dry ingredients in a mixing bowl

In a large matte light-grey ceramic mixing bowl, stir together the old-fashioned oats, slivered almonds, chia seeds (if using), ground cinnamon and fine sea salt until evenly distributed and fragrant. Use a wooden spoon to fold and lift so the textures—flake, sliver and dusting of spice—are clearly visible in the bowl; leave the spoon resting on the rim to show activity without clutter.

Step 3: Add the wet mix, integrate, and spread before baking

Whisk the melted coconut oil, maple syrup and vanilla in a clear glass measuring cup until glossy and homogenous, then pour the warm liquid over the dry mix and stir thoroughly in the same ceramic bowl until every oat and nut is lightly coated and slightly glossy. Transfer and spread the coated granola evenly across the prepared parchment-lined rectangular baking sheet, smoothing the surface with the wooden spatula so clusters can form while baking.
Bake the sheet for 20 minutes, stir once halfway through, then remove briefly to fold in the coconut flakes and redistribute any darker clusters; return to the oven for 5 more minutes until the granola is lightly toasted and golden at the edges.

Step 4: Cool, finish, and store

Slide the warm sheet onto a wire rack to cool until the granola reaches room temperature, allowing clusters to crisp and set; once cool, stir in chopped dried fruit or semisweet chocolate chips if using, breaking any oversized pieces into bite-sized clusters. Serve directly from the rectangular tray or transfer to an airtight container for storage at room temperature for up to one month.

Notes

• Press the granola into the sheet before baking to encourage clusters.
• Store in an airtight container at room temperature for up to 3-4 weeks.
• Add dried fruit or chocolate after cooling to prevent melting or softening.
• Swap nuts, seeds or sweeteners to suit dietary needs and pantry items.
• Warm small portions in a 300°F oven for 5 minutes to refresh crispness.