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.
This is delicious – I added an extra teaspoon of coconut imitation flavor and also a teaspoon of almond extract. YUM!
Thank you for your review, Danielle!
I’ve never thought about adding citrus zest what a great idea! I prefer very chunky granola I’ve used a recipe from thekitchn that adds almond flour to create big clusters and it works great. Thanks for the recipe I’ll make a very zesty orange granola tonight!
You’re welcome, Rose!
I never comment on anything but I made this with my daughter today and it’s beyond delicious. We probably used closer to 3C of pepitas/whole and slivered almonds/sunflower seeds as we wanted a higher nut and seed ratio but kept everything else the same. It’s unbelievably delicious. I’ll never buy granola again.
I’m glad you did, Katrina! Thanks for the review. Homemade is really the best!
Could I substitute a portion of old fashioned oats for steel cut?
I wouldn’t recommend it. They will be quite hard.
I love this recipe and have been making something based on it for months now.
I have a pecan allergy in the house, so I needed to modify the recipe a bit.
I also wanted to add more fiber and nutrient diversity, since my kids eat it for breakfast on a regular basis.
I ended up with this set of primary ingredients (the small ingredients like vanilla and cinnamon are unchanged):
4 C oats
1 C sliced raw almonds
1 C raw sunflower seeds
1 C avocado oil
1/2 C raw pepitas
1/2 C hemp hearts
1/2 C wheat germ
1/2 C flax seed meal
1/2 C honey
I use a mixer to mix the oil and honey evenly through all those other ingredients. And, I need to cook for longer.
Thanks for this great recipe Kate!
I’m glad you can make this work for what you need! Thanks for the review.
My first attempt is in the oven right now! Can’t wait to taste it – a tip for melting coconut oil is scooping it in a metal measuring cup and sticking it in the oven while it preheats.
Hope this helps!
What did you think, Dawn?
Just made this, is it really necessary to wait until it cools? I’ve been nibbling off the tray since it came out..Delish! Guess I’ll just have to make another batch!!
It helps it get the clumpy goodness! But it is hard to wait, I can relate.
i made it today with my son. Absolutely delicious! i added extra 10 15 mins to the cooking time, so crunchy at the end! Also, because of no nut policy in school, i had to modify nuts a bit. Instead, i used pumpkins seeds sunflower seeds, flaxseed, hemp seeds and sesame seeds.
thank u so much. this is the best tasting and the healthiest recipe for granola bar i have used so far.
Pumpkin seeds(pepitas) are always a great way to make this nut free. Thanks for sharing, Michelle!
I am very excited for this recipe it looks so tasty and not so hard to make it!I hope it tastes as it looks!
It does! Let me know what you think once you try it, Imperial.
It s amazing as i said so tasty— omg—five star recipe !
kate hello!
thank you so very much for this granola recipe!!
our family just love love loves it!
i have now tried it with organic hemp seeds and pistachios!
and i like to make mine with avocado oil!
as soon as i make it it disappears!
magnificent!
you are 500% correct! we will never go back to store bought!
with soooo much gratitude!!
kindest regards!
lizzie
You’re welcome! I’m really glad your family loves it. Hemp seeds and pistachios sound like great additions.
Love this recipe, it’s addictive, been using it for around 6 months and just never get bored of it.
I need to make a batch tonight but realise I’m all out of olive oil and conconut oil. Can I just use veg or sunflower oil or will that not have the same affect?
Thanks
I don’t recommend using those oils, but if that is all you have on hand, you could try it. Let me know what you think, Kim!
Thanks for sharing Kate! Absolutely delicious every time no matter the variation. I’ve also played with different natural sweetener options including Brown Rice Malt Syrup & Coconut Syrup which also work! Five stars from our family!!!
You’re welcome, Sally! Thanks for your review.
I made this granola and I was very pleased with this. I can’t wait to try the other ones you have. Much better than store bought
Thank you, Abbie!
I made this tonight and am so thrilled with how it turned out!! Been spending many $$$ on store-bough, but no more. Thank you!!!! Laura
It’s so much better than store bought anyway! Thanks for letting me know you love it, Laura.
Love this recipe! A new favorite with my family :)
Great to hear, Mandy! Thanks for your review.
I’ve never made granola before and didn’t realize how easy it was! Mine didn’t clump as well as the pictures, but I only added about 3/4 the amount of maple syrup in the recipe. I usually eat granola with almond milk, so having big clumpy pieces was not a high priority. Anyways, this was another delicious recipe. Thanks Kate!!
Thanks for sharing, Patricia! I’m glad you were able to enjoy it just fine. I appreciate the review!
Baking right now and smells AMAZING! I’m using foil sprayed with some coconut oil I was out of parchment paper hopefully it works. I also did honey an syrup but 1/2 fit in the same cup. I melted my coconut with all my liquid ingredients then poured them an mixed into dry bowl.
What did you think of it, Madonna? Did it turn out well for you?
OMG it turned out AMAZING all my friends are loving it including my hubby and picky 8yr old daughter lol
This recipe is delicious! However, it seems to always stick to the parchment paper! I end up losing a whole layer of granola because it won’t come off the paper without tearing it into pieces. I hate losing all those yummy ingredients! What could I be doing wrong to cause this?
Oh no! That’s disappointing for sure. I’m sorry this has been your experience. My suspicion is the oil measurement that you aren’t using the right amount. It also may not be getting mixed well and/or your oven might be on the warmer side and it’s getting baked too long. Sorry to not have a more clear answer! Double check your oil measurement and stir it to get evenly coated. Let me know how it goes!
Damn best granola bar none!
Thanks, Jayme!
Hi,
The taste of this granola is really nice and it smells so good while it’s baking. But somehow my granola doesn’t stick together and I really love big chuncks. I did everything like your recipe said but the oats come out just the way I put them in the oven… so strange and I can’t figure out what I’m doing wrong since I always do exactly what your recipe says….
Hi! I made this recipe twice. The first time it was phenomenal! My husband finished the whole damn thing in 2 days!
But this time when I made it, the oats did not crisp up as they did the first time and the nuts got slightly burnt at the same time.
Any idea what I could have done wrong?
I’m sorry to hear that it didn’t work well the second time, Mansi! What time did you put it in for both times? I know ovens can be tricky sometimes!
1. Wondering if it’s possible for me to substitute Stevia in place of maple syrup & honey?
2. If so is there anything else that I would need to add to the recipe to help it stick together? Trying to cut down on calories.
3. Also do you have a nutritional breakdown of your granola. It looks so yummie.
PS – Can’t rate it as I haven’t made it yet. It looks like a great recipe. Just not sure it would work with the substitution above.
Made it today. First time trying granola. Very easy to make and very tasty. Can’t wait to try the variations.
I’m happy you really liked it, Samantha! I appreciate the review.
Thank you for that recipe, it’s absolutely delicious, the best granola ever.
You’re welcome, Monika!
Can Peanutbutter be added?
You could serve this with peanut butter, but this wouldn’t work making it with peanut butter. I hope this helps!
This looks like a yummy snack. I can picture taking a batch of this on a road trip.
Great snack for a road trip!
I am unable to access the nutritional content info. It’s important to me as I am trying to change our diet to a lower sugar/carb one. Can you provide this information? It sure sounds wonderful.
Hi Babs! It is working for me. Make sure you allow cookies in your browser as this is a plug-in on the blog and some settings could be blocking it. I hope this helps!
I love this granola recipe. I have made it many times over the years, always with the recipe doubled since my family gobbles this up. I especially like that options are listed in the ingredients, maple syrup OR honey, for example, for those of us who cook for a family with allergies. This is just the right amount of sweetness without feeling sugary or syrupy like store bought granola tends to be. My whole family loves this! Thank you!
I should add. This granola is delicious just as is, without any added fruits or nuts, too, just in case you have picky eaters in your family.
I love this has been a go-to for you, Kristi! Thanks so much for sharing.
Fantastic recipe! I love how you included all the healthy ingredient additions that can be made to granola. Nuts and fruit are an absolute must for me. I also love cinnamon because it offers that bit of sweetness without having to rely on sugar.
Thank you, Marie!
I just made this recipe this morning and out of all that I have found and tried, this one truly is the best! The aroma is amazing! I love the idea of both the maple syrup and olive oil. I added dried cherries, blueberries, cranberries, slivered almonds, whole pecans and coconut. Made a yogurt parfait and was in true heaven! This will definitely be my go to granola recipe! Thank you for sharing.
You’re welcome! I’m glad it was a hit.
Loved this! I was looking for a granola recipe and remembered how much I love your recipes so went to find one of yours. I followed the measurements but mixed up the nuts and dried fruit with whatever I had on hand. Also added 1/4c mini chocolate chips for the kiddos. Soooooo yummy. For my oven I needed to bake longer than the suggested time so next time I will watch for the golden brown color starting at 24 minutes. I have burned batches in the past so was scared to keep mine in the oven past your suggested time. Thank you for a granola recipe keeper!
You’re welcome, Michelle!!
I never buy granola because of the high carb content. Made this today and it was excellent. My daughters took some home as they loved it as well. I told them to take as much as they wanted because it was just so darn easy to make. Thank you for this recipe.
I’m happy you made it! Thanks for sharing, Linda.
mouth watering granola, my first and definitely not the last. The flavours filled the house as if it was some special holiday in our gently warming mid March. I had different nuts and seeds; using cashews, sunflower seeds, black sesame and some chia worked wonderfully. Made me want to eat it for dinner… ill try to wait! I am so grateful, Thank you Cookie+Kate!
Mouth watering, I love it! I like your seed mix. Thanks for the review Roksi!
Thank you for such an easy recipe. I made it super-simple, with just oats and coconut for my choosy-eaters, and everyone is devouring it. I don’t think it will last the weekend :) The only thing I may change next time is scaling back the salt and honey/maple syrup. It’s a little too salty-sweet without the extra ingredients to coat.
Thank you for sharing, Mandy!
BEST EVER – Your recipe “MADE MY DAY.” I want to congratulate you on this fantastic hit recipe. Love all the options you suggested. Sometimes I end up adding other items if I am missing an ingredient. Kudos
Can’t wait to do more cooking with you ❤️
I’m so glad it made your day, Georgia! Thank you for your review. Let me know what you think as you try more recipes.
Hi, I don’t eat oil, would there be anything i could use instead?
Thanks!
Hi Frankie, I’m sorry, I’m not sure what to suggest. You could experiment with nut butter, perhaps, if you’re open to granola with a less traditional texture.
Made this, using 5 cups oats and only 3 T canola oil, plus pecans and walnuts, but no dried fruit, as I wanted a loose, non-clumpy granola to eat with my favorite breakfast of cottage cheese and raspberries. It was absolutely delicious! I also stirred every 10 minutes while baking – also helps make it not clumpy. My sister is gluten free, vegan, and eats no oil, so I experimented a little on a second batch. Cut the recipe by 4 (in case it didn’t work!), used the same (proportional) amount of maple syrup and seasonings, but NO oil of any kind. Baked the same as the first batch. The result was equally crunchy and delicious!! Tasted both side by side, and the first batch seemed slightly sweeter (maybe because the oil enhanced the sweetness), but the flavors and crunchy texture were both the same! Big sister was thrilled with the result, and I’m starting a second full size batch for her now. Thank you so much from both of us!
Thank you for sharing your approach, Lisa!
Love it! Best recipe I’ve found yet. Made a batch with flax, raisin, mango and coconut -yummy.
Sounds like a delicious combination, Cindy!
I started making my own granola a while back and then came across your recipe online. I can honestly say this is a superb simple recipe that keeps you coming back for more. Thanks for sharing!
You’re welcome, Elizabeth! I’m happy you found it and love it.
This was my first time making granola and it turned out perfectly. The amazing baking smells wafting around the kitchen was an added bonus.
I used peanuts, almonds and raisins – super affordable and so much healthier than the sugar-laced versions in the supermarket!
Thanks for a great recipe! xx
Wonderful to hear it turned out so well! Thanks for sharing your variation, Alice. I appreciate the review.
I’m looking forward to trying this! My college-aged daughter and I plan on eating it as a healthy snack on our long trip to Florida (we’re driving), as well as for a breakfast option with milk, fruit, or plain Greek yogurt once we get there. I’m sure it will make it to the beach with us too!
Also, I love the taste of lemon grapeseed oil—I’ll bet that would be fabulous in this recipe!
I will rate the recipe after I’ve made it!
A great option for a road trip! Have fun and enjoy the Sun!
Thank you for this fabulous recipe. I Will never buy packet Granola again. Using mixed nuts and omitting the cinnamon (which I hate). It is absolutely the best Granola I have ever tasted. I eat it with half a banana for breakfast. Trouble is it is sooo…. good, and after working out the calories, will have to cut down on my portion, as I am eating more than you recommend.
Hooray! Homemade is way better. :) Thanks for trying it, Patricia!
My friend and I starting making this as part of our meal prep Sundays. I had it this morning with greek yogurt and strawberries for a delicious breakfast. Thanks for the easy and healthy recipe! We used almond oil and a mix of cashews, pepitas and walnuts, with a bit of unsweetened coconut added halfway through baking. YUM. It is way better than store bought granola.
That sounds like a great combination, Jacky! Thanks for your review.
This was super easy to make and tasty. I doubled the cinnamon and vanilla. I ddin’t have as many clumps as I would like but I will work on it. I also used a butter Olive Oil. Like this much better than store bought.
I’m glad you like it better than store bought! Thanks for your review, Carla.
Hi Kate,
Thanks for this recipe, it turned out great and smells (currently cooling) divine. I sub’d maple syrup for half honey and half apple sauce. Needless to say the apple and cinnamon combination is a match made in heaven. Also, I used sunflower oil as I’d run out of coconut oil and it has worked pretty well.
I look forward to having it for breakfast everyday of this week though my husband and daughter might plough through it faster than that. Good thing my son is only a month old ;)
Have a lovely day !
It does really make the house smell amazing! Thank you for your review, Manasa.
Since first making this recipe over a month ago, I am now making it once a week! We love it! Ive used honey mostly and added mixed nuts dried cranberries and coconut. This week Im adding sunflower seeds. Thank you for the recipe!
It’s a great one to have in your weekly rotation for sure! Thank you, Gail.
Love it. Delicious recipe. I have made this a few times now. Especially love it with the maple syrup.
Thanks for trying another recipe, Jennifer!
Awesome the best I have ever had
Made as directed but added chopped dates as well as dried cranberries.
Thank you for your review, Carol!
It has now become a weekly task to make a batch of this granola. My diabetic parents love it too and it’s a great healthy snack for them. Awesome granola recipe!
I’m glad this is a weekly rotation for you, Jeanna!
can I sub melted butter for oil?
Hi Mya! I haven’t tried that, but I think it would work! Please report back if you give it a try.