The Very Best Granola
This delicious healthy granola recipe is the best! It's naturally sweetened with maple syrup (or honey). Just add oats, coconut oil, nuts and dried fruit.
Updated by Kathryne Taylor on August 29, 2024
Do you love granola? Me, too! Today, I’m sharing my “basic” granola recipe, which is also the best granola recipe. Granted, I’m partial, but it really is the best and I use that term sparingly. Over two hundred five-star reviews agree!
In fact, I love this recipe so much that I shared it in my cookbook, Love Real Food. This granola makes a wonderful snack or breakfast (add your milk of choice and maybe some fresh fruit). It also stores beautifully, so it makes a great homemade gift.
Once you try homemade granola, you won’t go back to store-bought granola. It’s so much better!
This granola recipe is also a far more healthy granola option, since it’s made with whole grains, unrefined oil and naturally sweetened. You just can’t beat freshly baked granola packed with delicious and good-for-you ingredients.
Plus, homemade granola is super easy to make. You’ll only need one bowl and some basic pantry ingredients. Ready to make some?
Watch How to Make Healthy Granola
Now that you have my base recipe, you can play around with the mix-ins and spices to make it your favorite granola.
By the way, you can preserve that freshly baked flavor by storing this granola in the freezer. Just let it warm to room temperature for a few minutes, and enjoy.
Healthy Granola Ingredients
Oats
Heart-healthy, hearty, whole-grain old-fashioned oats keep their shape during baking. Be sure to use certified gluten-free oats if you need gluten-free granola.
Nuts and/or Seeds
I used pecans and pepitas (green pumpkin seeds) to make this batch. Other options include walnuts, which are rich in Omega-3s, whole or slivered almonds, cashews, peanuts, pistachios, macadamia nuts and sunflower seeds.
Unrefined Oil
Oil helps make this granola crisp and irresistible. I prefer unrefined coconut oil, which is delicious (you can barely taste the coconut, if at all) and produces the perfect texture.
You can use extra-virgin olive oil instead, if you’d like your granola to be a little more on the savory side. If you’re watching your saturated fat intake, olive oil is a better choice!
Natural Sweetener
I love using real maple syrup in my granola. Honey works great, too. As a bonus, these natural sweeteners infuse your granola extra-delicious flavor that sugar would not.
Salt and Spice
For flavorful granola, don’t skip the salt! Too little and your flavors won’t sing. I prefer using fine-grain sea salt in this one (I always cook with fine-grain sea salt), but regular salt will do, too (just use a little less).
I added cinnamon to this batch for some subtle warming spice. Ground ginger (use half as much) and pumpkin spice blends are other options.
Dried Fruit
Dried fruit lends some extra sweetness, chewy texture and irresistible fruity flavor. I used dried cranberries for this batch. I also love tart dried cherries, raisins and chopped dried apricots.
Optional Mix-Ins
For fresh citrus flavor, stir fresh citrus zest (up to 2 teaspoons) into the mixture before baking. I love adding orange zest, in particular.
You can add chocolate chips after the granola has completely cooled (otherwise, they’ll melt).
If you’d like to add unsweetened coconut flakes, you can add it halfway through baking for perfectly toasted results (see recipe note).
Chunky Granola Tips
Some of you, like me, love big clumps in your granola. Here are my tips to achieving the best clumps:
- Your oats need to be a little crowded in the pan so they can stick together, but not so crowded that they don’t toast evenly. I recommend using a basic half sheet pan (affiliate link) for this granola recipe. It’s the perfect size and the rimmed edges make sure no granola falls overboard.
- Be sure to line the pan with parchment paper so the sweetener sticks to your oats rather than the pan.
- For maximum clumps, gently press down on the granola with the back of a spatula after stirring the mixture at the half-way baking point. Then put the pan back into the oven to finish baking.
- Don’t bake the granola too long—just until it’s lightly golden on top, as described. It might not seem like it’s done yet, but it will continue to crisp up as it cools. Over-baking the granola seems to break the sugar bonds.
- Lastly, let the granola cool completely before breaking it up. I’ve even left it on the pan overnight, covered.
Even with all those techniques in place, I occasionally end up with a batch of granola that isn’t as clumpy as my others, for reasons that I can’t explain. It’s always delicious, though!
Granola Variations
This recipe is my favorite, go-to granola recipe. Over the years, I’ve played around with it to create a bunch of fun variations. Here they are for inspiration:
- Orange and Almond Granola: This recipe includes orange zest (2 teaspoons), whole almonds and golden raisins.
- Triple Coconut Granola: This recipe calls for coconut oil, large coconut flakes and shredded coconut.
- Cranberry Orange Granola: This recipe is quite similar to this one, but a little sweeter and full of vibrant orange flavor.
- Honey Almond Granola: Just what it sounds like, plus chopped dried apricots! Delightful.
- Gingerbread Granola: This granola includes molasses and extra warming spices, plus coconut flakes, dried cranberries and chopped candied ginger.
Please let me know how this recipe turns out for you in the comments! I love hearing from you and hope this granola recipe becomes your new favorite.
Healthy Granola
This delicious healthy granola recipe is naturally sweetened with maple syrup (or honey). It’s made with oats, coconut oil and your favorite nuts and fruit. Make it your own! Recipe yields about 8 cups granola, enough for about 16 half-cup servings.
Ingredients
- 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
- 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
- 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
- ½ teaspoon ground cinnamon
- ½ cup melted coconut oil or olive oil
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ⅔ cup dried fruit, chopped if large (I used dried cranberries)
- Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes*
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
- Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
Notes
Recipe adapted Meg Gordan’s granola, which I’ve tweaked over the years.
Make it gluten free: Be sure to use certified gluten-free oats.
Make it nut free: Use seeds, like pepitas or sunflower seeds, instead of nuts.
*If you want toasted coconut in your granola: Stir the coconut flakes into the granola halfway through baking. They’ll get nice and toasty that way.
Serving suggestions: This granola is awesome on its own, with milk or yogurt and fresh fruit, and you can even throw a couple handfuls into a salad for granola “croutons.”
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Yum! I love making my own granola. It’s so much healthier than store bought stuff, and I love putting whatever I want in.
Hope you don’t mind- I shared a link to one of your recipes on my blog today in a roundup for the best fall recipes. :-)
Thank you so much for sharing, Julia!
I’ve never met a freshly baked granola I didn’t like! This looks nice and clumpy, too, which is unbeatable in my book.
Hi Kate, so good to see this recipe from you. Totally granola weather! I have to say that your orange granola is tops in my book. I am lucky enough to have a convection oven and use it when making granola, such crispy results. Put the collies down on the list for Cookie’s cookbook ; ) Thanks for all your good recipes and dedication to making healthy, tasty meals.
Mary Ann, Sounds like a positive review for the granola. I’m wondering why you gave it only a one star rating. It hurts her overall rating for this recipe, and it is a great one!
Thanks, Katie! Sometimes my star rating is finicky, so it might be my site’s fault, or maybe a misunderstanding with the numbers. Mary Ann is always so supportive. :)
Thank you, Mary Ann! You are so kind.
Sorry, rate this one at 6!
Hi Kate
this is very similar to the granola I make but better! I think I am a little too stingy with the coconut oil and maple syrup. I look forward to following this recipe tomorrow- I love the details you give in your recipes as well as the recipes themselves- Thank you.
Thanks, Rachel! Did the granola turn out well for you?
YES! So good- and I worked out why it was so similar to the one I made- I had adapted it from your original granola recipe! I followed it exactly this time and it is really good- great tips
about achieving clumps and storing in the freezer- thanks Kate
Hooray! Thanks, Rachel!
Kate! We’ve been looking forever it seems and have even tried ourselves to make up a good granola recipe that really outshine anything store bought. Thus, you can guess what we’ll be doing this weekend. Making this recipe! Thanks for your helpful tips in this post, too! xo
I hope the granola turned out great for you, Ashley!
Oh, I can’t wait to go and play with this template to make “my” granola.
This recipe sounds a lot like the one I make in my slow cooker. Which I love. But my granola doesn’t clump. Interesting that maple syrup works better for that. I’ll have to try it, since I’ve always used honey. I also wonder if baking vs. slow cooker makes a difference with clumping.
Maple syrup helps a little, but I think you’ll get way more clumps by baking!
I also make my granola in the slow cooker but prefer it not to be clumpy. Be sure to stir
about every 30 min and leave the slow cooker lid offset so the steam can escape. Cook about 3 hrs. My recipe is very similar except for some measurements. I have been making it for years, eat it daily in cereal, on puddings or ice cream etc. I find once it has cooled, it stores nicely in Mason jars for several weeks. I will certainly try your recipe, but stick to my slow cooker method.
Your granola would be great on Greek yogurt with a bit of pumpkin purée mixed in. I am so looking forward to your cookbook!
Ohh, yes it would! Thank you, Karen!
You know how I feel about your granola (I have a batch in my freezer) but I’ll be making this one too :)
Hope you enjoy this one just as much, pal! xo
Great recipe, and super similar to our favorite version of granola! Olive oil gives it such a great flavor. I like using half honey, half maple syrup. I use a combo of almost all the nuts you mentioned, and I also love including hemp seeds, flaxseeds, and/or chia seeds to add to how hearty and filling it is.
Making perfect granola definitely takes practice. I just love your description of this one. It sounds dreamy!
I consider myself a granola expert so wanted to share my tips :)
I’ve adapted this recipe: http://www.purewow.com/entry_detail/recipe/3779/Make-your-granola-suit-the-season.htm to the point that it’s quite similar to yours. To make it healthier I use 1/2 cup of honey instead of the sugar + water mixture, and 1/4 cup of canola or olive oil (might have to try coconut oil next time).
I’ve found that baking it at a lower temp (250 degrees) for a longer period and flipping it once with a spatula rather than stirring the oats makes for lots of delicious clusters. The one thing missing from that recipe is parchment paper – glad to see that in your recipe. When I discovered that trick it revolutionized my granola-making! No longer did I lose half the oats when they got stuck on the pan.
Thanks for the recipe!
Very interesting! Thank you for sharing your tips, Sophie. Have you ever tried not flipping the granola when you back at 250?
I usually only flip the granola in the very center of the pan. I’ve never baked it without flipping at all, but I think it would probably be fine and wouldn’t burn because of the low temp – and not flipping at all would help even more with the clusters.
I’ve also had great success with this recipe baking it at 250 for longer. And when it’s close to being done, I just turned the oven off and left it overnight. That way it can cool completely without having to cover it. Just don’t forget about it the next day and preheat your oven for something else :)
This looks like the perfect granola recipe! I love everything about this. I can’t wait to try this!
xx Sydney
I love love love this granola. However, pro tip: if you freeze granola, don’t put the dried fruit in until you take it out. The c/raisins freeze and it gives you teeth-breaking pellets tucked away into your yogurt, smoothie, or handful of granola. (Written from experience…)
Oh no! I have a bag of this granola in the freezer and the dried fruit hasn’t given me any problems.
Interestingly, this has basically the same exact ingredients as the overnight oats that I make for myself every single day. Except it’s probably much better (no offense to overnight oats!). Making a big batch and then using slowly over the course of a week or so sounds like a great time-saving idea. I will have to try making it some weekend soon. :)
I absolutely love making homemade granola because it doesn’t contain all the nasty chemicals that store – bought ones usually have. Plus, it is so adaptable! I love your version! Can’t wait to make a batch!
The clumpier the better. I’ve only tried making homemade granola twice. I used honey because it seems thick and gooey, right? And to think maple syrup is the answer for glorious clumps. Truthfully, my honey granola didn’t clump at all…so disappointing. Thanks for recipe and tips!
I am convinced that maple syrup clumps better. I think another key is getting the ratio of oil and sugar right (pretty simple here—half and half!). Hope this granola turns out great for you, Kathy!
Mine didn’t clump either. Followed the recipe exactly.
I keep meaning to make another batch of granola, so thank you for reminding me to get on that. Also… chocolate chips and coconut? Yes please!!!
Lemons rolling everywhere? Don’t trip!
*ugh I sound like my mom. but please. don’t trip.
Okay, yes, let’s talk about clumpy granola. There is no other way to eat it — otherwise it ends up all over everywhere. This looks so classic and home-y!
I made this today, and holy yum! I’d never made granola at home, but I am so glad I tried yours. This is going on permanent rotation, replacing the mediocre store bought stuff I have been using. The sweetness is just right, flavorful, but not too overpowering, and the little taste of salt that enhances all those flavors is genius. I used coconut oil, maple syrup, pecans, pepitas, and dried Bing cherries, and it is perfect. Thank you! On a side note, I have to tell you tha I *adore* Cookie. Her pictures always make me smile. Please send her a hug from me. :-)
Hooray! Thank you, Julie!!! Cookie says hello. :)
Definitly doing to our health food store this afternoon and purchase ingredients. Received homemade granola for Christmas! Still working on it, and decided I have to do this! Came across this recipe and can’t wait to get it going! Thanks, I already know it’s a keeper!
I love making my own granola and this combo looks fab. Hope you’re doing well lady!
love fresh, warm granola! looking forward to trying out the maple syrup instead of honey pro-tip
I love all of your granola recipes! The gingerbread one is still my favorite, but I will have to try this one on for size ;)
So, I make homemade granola and I was curious about your recipe (and excited to try something new). I don’t recall where I got my original recipe, but I’ve modified mine so many times and your recipe is almost exactly the same as mine!! {this was so exciting to me b/c you have so many lovely & tasty recipes, I was glad I currently make a granola similar to yours}. Keep up the good work and tasty recipes! I have a farm share, so I’ve actually found a few recipes on your blog that I use for strange to me farm share recipes! Looking forward to your new cookbook in 2017.
Hey Sara! That is awesome! Glad we landed on similar ratios. :) I’m sorry it took me so long to get back to you. The cookbook is slowing me down at the moment, but I can’t wait to share it with you!
SO EXCITED about your cookbook Kate!!! Eeep! It’s definitely going to be added to my cookbook collection as soon as those volumes are bound and ready for shipping ;) As for this granola? Yum. I am all for homemade granola, I make my own buckwheat version regularly but I love the way you make yours (“clump-age” is definitely a verified word. At least among the granola crew!). All the best for the continued writing, finalization and… um, cleaning (darn it! You need to train Cookie!) xxxx
Thank you, sweet Laura! You’re the best.
Such a great summary of so many granola tips! Love your idea to press the granola down after stirring at the halfway point. Will give that a try next time!
Thanks, Emily! Hope that works for you!
I love your tips on keeping the granola clumpy! Looks delicious!
You have reminded me to start making granola again! It seems like I forget about it in the summer. Sorry we didn’t get a chance to chat in Kansas City at ChoppedCon! Unfortunately a handle I never got around to talking too!
Hey Ally! I’m sorry we missed each other!
Hi Kate, I use baking paper from a roll so haven’t understood what you meant by half-sheet pan. Could you pls indicate the pan size in inches or centimeters? Thanks
Here’s mine: Pan exterior dimensions 17.88 x 12.88 x 1.06 inches and interior dimensions 16.5 x 11.38 x 1 inches
Thanks Kate
Two more questions, Kate.
First, could you give me an idea of how thick the layer of the mixture should be in the pan? Or, if you’re looking at the pan from the side, then what should be the height of the mixture stack?
Second, should I bake it the lower level in the oven or the middle level?
Hi Rajiv! The granola should be somewhere between 1/4 and 1/2-inch high in the pan. Bake it on the middle rack—always bake in the middle of the oven unless otherwise specified.
Thanks Kate.
Cookie & Kate,
Are you starting with RAW pepitas & adding them into the mix? Or are these previously roasted / toasted, et al?
We frequently roast our own nuts, so I have raw pepitas on hand (as well as, sunflower seeds& cashews, walnuts…oh my).
Thank you in advance, and as soon as we get your reply, we will fire-up a batch of granola!
Todd & Susan
Hi Todd! Good question. My pepitas were raw. I’ll specify that in the recipe now.
Yes,, I made the “Healthy Granola Recipe” and it was great except for one BIG thing – way, way too much salt. I used 1 tsp. the recipe called for and it should have been no more than 1/4 to 1/2 tsp of salt. When we put coconut milk on it, the salt flavor was overwhelming – and I am a salt lover! I would suggest skipping the salt altogether and perhaps toasting whatever nuts are used with a little salt instead.
I’m sorry to hear that, Valerie! I’ve made this granola at least 10 times and never found it to be too salty, except for maybe the very last of the bag, where the salt has settled. Maybe try it with 1/2 teaspoon next time. Too little and the granola will taste bland.
Perfect granola! My husband has a tree nut allergy so I made it with cashews and sunflower seeds. I also added 1/2 cup ground flax seed. SO GOOD! I loved your tips for creating chunks. Totally worked. Thanks for the great recipe!
Woohoo! Thanks, Bonniejean!
I made this granola this morning and my apartment smells SO heavenly!!! It turned out great and is SO incredibly delicious! I did 1 cup up sliced Almonds and 1/2 of pepitas. I also added some flaxseed in there too. SOOO YUMMY! Thank you so much!
Thank you, Erin! Happy to hear it!
Hi Kate! I absolutely love this granola. I made it the day after you posted it :) I had never made it before and the first batch turned out great! With the second two batches I had trouble with it sticking to the parchment paper. Do you have any suggestions on how to make it not stick? I let it cool totally before removing it from the pan.
Thanks, Shannon! That’s strange. I’ve never had anything stick to parchment paper. Are you sure you didn’t grab waxed paper on accident?
Hi Kate
Where do you buy dried fruits?
Most dried fruits that i see has either sugar or oil.
Thank you!
Hi Cathy, I usually stock up on dried fruit at Trader Joe’s and Whole Foods. Some of them do contain sugar and/or oil. I’ve learned that sugar is added to preserve some moisture in the fruit, which keeps it from shriveling up completely. If you’d like a dried fruit that’s lower in sugar, try dried cherries—they’re pricy, but even the sugar-sweetened ones contain less (natural and added) sugar than, say, unsweetened cranberries.
I’m late to the party here, but this really is the BEST granola. I’ve never really found a homemade granola recipe that I liked until this one, and your tip about leaving it to cool completely to ensure maximum crumbliness is huge. My favorite variation is heavy on the vanilla extract, with slivered almonds, dried cherries, and toasted flax. Thanks so much for such a great recipe!
Thank you, Lindsay! So glad you agree with me. :D
This will be my go-to granola recipe. I use honey and olive oil, dried cherries, walnuts + almonds, and loved it. The salt was essential to making this granola amazing. Easy to mix in different fruits or nuts to change things up in the future.
Hey there, I made a variant of this recipe, experimenting a little, using flax seeds and craisins and maple syrup with oil and the oats. I wanted to know what your advice is for storage. I put amounts in little ziplock bags, with this batch I have enough for a couple of weeks worth of lunches. If I want to make a big batch for a few months, how should I store it?
It’s so tough finding healthy alternatives to the granola bars kids have to bring to school (all peanut free bars have chocolate in them or are way too expensive). This is perfect as an alternative and the kids absolutely adored it. So I will definitely be making variations in the future, with different combos of seeds and dried fruit :p
Thanks for the recipe. Looking forward in hearing your tips for storage.
Hi Celinka! Store your granola in freezer bags in the freezer and it will last for several months.
what do you think about using agave for the sweetener? or brown rice syrup?
Hi Judy, I think agave would work. I’ve never used brown rice syrup out of concern about the amount of arsenic in it.
LOVE this granola. It is incredibly easy to make and so versatile. I used pepitas, pecans, and vegan chocolate chips. Initially I thought it was too salty, but the chocolate chips add just the right contrast. I can’t wait to try it again with different combinations. Thanks for sharing!
Thank you, Claire! Your version sounds awesome!
LOVE this recipe, Thanks for sharing!!!
Thank you, Michele!
Love this recipe! The only change I made was that I omitted the dried fruit. This way, when I mix the granola with my plain yogurt, I can add which ever dried or fresh fruit I’m in the mood for that day. Thanks for sharing!!
1st time I’ve made granola. Helping me through a lifestyle change which has currently seen me lose 2 stone! I absolutely love this recipe as did my whole household. Didn’t last long! Will be making more soon. Just one question. What is a serving size and what would the calories be for said serving size?
By the way. I used honey, coconut oil, sunflower and pumpkin seeds, almonds and a few pistachios I had left over. Plus a sprinkle of dessicated coconut. Added some mixed dried fruit after cooling. Enjoyed it with some fresh fruit and yoghurt. Delicious
Quick question! I have everything except nuts/seeds and dried fruit. I know theyou add flavor but are they necessary? I feel like I have seen granola without nuts and seeds but maybe I am imagining that…
Hi! This is my first comment but I’ve made several of your recipes since finding this blog and I’ve loved them all, thank you so much for making and sharing these with us! ;3;
I’ve made this twice now (and this time I actually baked it long enough so it succeeded ^^;;). I used sweet almond oil and added some puffed rice in at the end along with my fruit and both work great!
Also passed this off to my best friend who rates it 11/10 stars. Don’t think either of us will be going back to store-bought granola after this.
Hi there! Thanks for the recipe. Cant wait to try.
Does the dry fruit mix in fine if we add it to the mix once its completely cool?
Also, can I add Chia seeds to the mix? Will it change the consistency or anything?
Thanks!
I used chia seeds in this recipe and it came out perfect!
Wow! This recipe is awesome. Thank you so much. I love when I make something healthy and my kids and husband actually like it and ask me to make more;)
Thank you for sharing this recipe. This granola is delicious! I appreciate your suggestion about the coconut–to add it halfway through. The coconut makes it great! I also added some ground flax seeds for even more healthiness.
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