One of the things that I most like from granola is that you can eat it in so many different ways! This is why there are so many amazing recipes using granola. I would like to share with you some of my favorite granola recipes. Feel free to switch up the ingredients that you don’t like or you can’t eat and adapt the recipes to suit your tastes. I also want to point out that these recipes are so easy and quick to make!

1. Chocolate chip granola bar

These bars are very easy to make and are essentially a “mix and bake” type of recipe. If you like chocolate and granola, this is the perfect crunchy combination. The chocolate chip granola bar is ideal for your breakfast breaks at work or after working out!



4 cups old-fashioned rolled oats

1.25 oz whole wheat flour (1/4 cup)

1/2 cup shredded unsweetened coconut

1/3 cup packed brown sugar

1 cup chocolate chips

1/2 tsp salt

1/2 cup grapeseed oil

1 tsp vanilla extract

1/2 cup honey





1. Preheat the oven to 320 degrees F. Line a baking sheet with parchment paper.

2. Put the coconut, brown sugar, oats, flour, chocolate ships, and salt in a large bowl, and trash it all around with a spatula till it is combined.

3. In another bowl, whisk together the grapeseed oil, vanilla, and honey until smooth and combined. Pour this all over the dry ingredients, and toss all the ingredients together until the wet ingredients have evenly coated all of the oats. 4. Dump the granola mixture onto the parchment lined baking sheet and shape it into a large rectangle that’s about 9×13 inches, and about 1 inch thick. I find the best tool to use here is a flat turner, to really press and compact the granola together, and square off the edges.

5. Bake the granola rectangle for 40 minutes, until it’s golden and dry to the touch. Cool the granola on the baking sheet for at least 10 minutes then cut into small bars with a


*This recipe was featured on


2. Granola cookie

This is my favorite granola recipe! These cookies are incredibly good with a nice coffee or a hot tea! I am literally addicted to them… but the advantage is that they are quite healthy. As with all kinds of food: some moderation is in order!



3 cups granola, without the fruit or nuts

¾ cup raisins (regular or golden)

½ cup peanuts

½ cup slivered almonds

½ cup sweetened shredded coconut

1/3 cup wheat germ

14 tablespoons (7 ounces) unsalted butter, at room temperature

¾ cup packed light brown sugar

¼ cup granulated sugar

1 egg

¼ teaspoon salt

1 cup all-purpose flour




1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper; set aside.

2. Put the granola in a large bowl and break up any clumps with your fingers. Add the raisins, peanuts, almonds, coconut and wheat germ and mix together.

3. With a mixer, beat the butter at medium speed until smooth, about 2 minutes. Add the sugars and beat until creamy. Add the egg and salt and beat until well blended. Add the flour, mixing only until it is incorporated, then steadily add the granola mixture.

4. Scoop out about two tablespoonful of dough, pack the scoops between your palms and arrange the mounds on the baking sheets. Flatten the mounds lightly with your fingertips.

5. Bake for 10 to 12 minutes. The cookies should be golden brown but not firm. Allow them to rest on the sheets for 2 minutes before transferring them to racks to cool. Store cookies in an airtight container at room temperature.

*This recipe was featured on

3. Blueberry Granola pancakes


If you like pancakes you have to try this yummy recipe! Give a touch of healthiness to your pancakes adding some granola and blueberries to your traditional recipe. Make sure you eat them warm!




2 cups Gold Medal whole-wheat flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups buttermilk

2 large eggs

1/4 cup canola oil

1 teaspoon vanilla extract

1 cup blueberries

1 cup granola (we used NatureBox Wild Blueberry Flax Granola)

Butter and maple syrup, for serving



1. In a large bowl, whisk together flour, sugar, baking powder, soda, and salt. In a small bowl, whisk together buttermilk, eggs, oil, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix. Gently stir in the blueberries and granola. The batter will be slightly lumpy.

2. Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/4 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone. Serve warm with butter and maple syrup, if desired.

*This recipe was featured on


4. Berry orange crunch muffins


These delicious berry orange crunchy muffins couldn’t be left out of my top 5 list! Winter is a great time to try this recipe with some ripe juicy oranges ready to bake. They are very smooth and incredible tasty… try them with a warm cup of milk.



1 cup whole wheat pastry flour (or twice-sifted regular whole-wheat flour)

1 cup all-purpose flour

1/4 cup flaxseed, ground up (you can do this in a blender)

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 large egg (or egg substitute to make these even healthier)

3/4 cup orange juice

1/4 cup canola or other vegetable oil

2/3 cup light brown sugar

1 tsp. vanilla

1 tsp. grated orange zest

1 1/2 cup fresh or frozen berries (cranberries, blackberries, blueberries, currants, etc.)

1/2 cup granola


1. Preheat oven to 400 degrees F. Coat muffin pans with cooking spray (this makes about 18 muffins).

2. Crush granola to eliminate larger chunks.

3. Combine flour, baking powder, baking soda, flax and salt in a large bowl.

In medium bowl, whisk juice, egg, oil, vanilla, zest and sugar and blend until sugar is dissolved.

4. Add the wet mixture to dry mixture and fold in until just moist. Gently fold in berries.

5. Fill muffin cups about 2/3 full, sprinkle with enough granola to cover top of muffin. Lightly press down so granola adheres.

6. Bake for 20-25 minutes or until tops are golden brown and a toothpick in the center comes out clean. Let cool for 5 minutes and then remove from pan. These can be served warm (the granola will be crunchier) or at room temperature. If stored in an airtight container these keep for at least a week without getting too dried out.

*This recipe was featured on


5. Christmas Dump cake


Christmas is getting closer, why not serve up the Christmas Dump cake as a boxing day treat for friends and family? It’s the perfect treat for cold winter days. Eat it warm with some cream on the top… truly wonderful!




1 (16 ounce) can cranberry sauce, whole

1 (21 ounce) can apple pie filling

1 (18 1/4 ounce) box yellow cake mix

1/2 cup butter (1 stick)

1/2 cup almonds or 1/2 cup walnuts, chopped or 1/2 cup granola cereal



1. Heat oven to 325 F.

2. Dump cranberry sauce into an ungreased 9 x 13″ pan and spread around the pan as well as you can.

3. Dump Apple Pie filling into pan. Spread mixture evenly over cranberry sauce then “sift” dry cake mix on top.

4. Cut up butter and dot top of cake.

5. Sprinkle nuts or granola on top of cake.

6. Bake 1 hour 15 minutes.

7. Cool 10 minutes, then cut into squares.

8. Serve with Cool Whip or ice cream.

*This recipe was featured on

I hope you enjoy cooking these recipes! Please share your comments, ideas and suggestions. 🙂

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Laura is originally from Barcelona, Spain; she is currently living in London, where she moved two years ago to start a Marketing career. She likes keeping her healthy equilibrated Mediterranean diet and enjoys having a healthy lifestyle. She is currently blogging for about nutrition and recipes.

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