Joe Wicks Granola Recipe

There’s something oddly comforting about a tray of granola crisping up in the oven, isn’t there? The cinnamon wafts out first, then you get the toasty smell of oats and nuts turning golden, and for a brief moment, your kitchen smells like a health café and a bakery had a baby.

This version—Joe Wicks style—is one I keep coming back to. It’s got crunch. It’s got chew. It’s got those sweet little clusters that everyone secretly digs out of the jar first (yes, I see you). Plus, it’s endlessly tweakable. Chuck in what you love. Skip what you don’t. Just don’t skip the vanilla—it’s magic.

Why You’ll Love It

• Crunchy, golden clusters that are genuinely satisfying
• Makes your kitchen smell incredible
• Takes 30 minutes, start to finish
• Works with whatever nuts or dried fruit you’ve got knocking around
• Stores like a champ—for weeks!
• Turns boring yogurt into something you actually want to eat

Ingredients

• 4 cups old-fashioned rolled oats
• 1½ cups raw nuts/seeds (I like pecans + pepitas)
• 1 tsp fine sea salt (scale back to ¾ tsp if using table salt)
• ½ tsp ground cinnamon
• ½ cup melted coconut oil or olive oil
• ½ cup maple syrup or honey
• 1 tsp vanilla extract
• ⅔ cup dried fruit (cranberries, raisins, chopped apricots, etc.)
• Optional: ½ cup chocolate chips or coconut flakes

How to Make It

Get the dry bits sorted

In a big ol’ bowl, toss in your oats, nuts, salt, and cinnamon. Give it a good stir—just enough to mingle everyone.

Sort the wet

In another bowl, mix the melted oil with your sweetener (maple or honey) and that splash of vanilla. Smells dreamy already, right?

Make the dough

Okay, it’s not dough exactly—but pour the wet over the dry and stir until everything’s lightly coated and glossy. Like granola glitter.

Shape your crunch

Tip it all onto a lined baking tray. Spread it out with a spoon and gently press it down if you like clumps (I always press—clumps are life).

Wrap and steam

Nope, not for this one!

Cool and unwrap

Bake at 350°F (175°C) for 21–24 mins, giving it a stir once or twice. Want mega clumps? Stir less. Let it cool completely—this is when it crisps up.

Finish it off

Toss in dried fruit and anything extra you fancy (choc chips, coconut flakes). Store once it’s 100% cool—or eat a warm handful straight off the tray. I won’t tell.

Common Mistakes and How to Dodge Them

• Granola too soft? You probably didn’t let it cool long enough. Leave it be for 45 mins—hard as it is.
• Burned edges? Spread it evenly and don’t overbake. Stir once halfway.
• Too salty? Table salt hits harder. Use sea salt or reduce the amount.
• No clusters? Skip stirring and press it down firmly before baking.
• Soggy fruit? Don’t bake with the dried fruit—always add it after.

Storage and Reheating

Room Temp:
Keeps beautifully in an airtight jar or tin for 1–2 weeks.

Freezer:
Bag it up and freeze for up to 3 months. Let it sit at room temp for 10 mins before diving in.

Oven Reheat (if it gets soft):
Spread on a tray at 300°F for 5–10 mins to re-crisp.

Microwave:
Not ideal—it can go soft. Use the oven for best texture.

Frequently Asked Questions

Can I make it gluten-free?
Yep—just use certified gluten-free oats.

What oil’s best?
Coconut oil adds a subtle sweetness, olive oil’s more neutral. Both work.

Can I cut the sugar?
You can use less syrup, but it won’t cluster as well. Balance it with more vanilla or add a mashed banana to help bind.

Why no egg white like some granola recipes?
This one stays vegan—but feel free to add one if you want super clumps!

How do I keep it from burning?
Don’t bake above 350°F and always keep an eye after the 20-minute mark.

Nutrition Facts (Per Serving)

Calories: 251
Fat: 11.7g
Carbs: 29.9g
Protein: 3.8g
Sodium: 134.4mg
Sugar: 11g