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.
Absolutely delicious! Love this one! One of the best granolas ever.
Love to hear that! Thanks for stopping to tell me you loved it, Shannon!
I love granola, but it was getting ridiculously expensive to buy. I had tried recipes a few years ago, but I never really liked them. I think the problem was honey overpowering everything else in the recipe. I tried this recipe with maple syrup, pecans, almonds, pepitas and added freeze dried berries after it cooled. It was delicious! I’m about to make another batch. Thanks for the great recipe!!
I’m glad you found a great alternative, Nina!
Absolutely love this! My go to from now on, thank you! X
You’re welcome!
Made the granola. Fantastic! I added slivered almonds and wheat germ. Third time I’ve made it this month
I love to hear that, Larry! I appreciate the review.
Hi! I love this- so delicious! I want to make this again, but all I have right now are quick cook oats. Can I use those instead of rolled oats?
You will want rolled oats to make this granola. Quick cooking oats don’t get you the same result.
Love this! Made half a batch last weekend and ate it all week with yogurt and fruit for breakfast. I usually eat oatmeal in the mornings, but no way was I turning on the stove when it was already hot out. Used sunflower seeds, pumpkin seeds, flax seeds, some dried coconut, and raisins. Burnt it a tiny bit, but still gobbled it down. I think I’d like to try a batch with just a little bit of chili powder next time.
I like the idea of a sweet and spicy! Let me know what you think, Erika.
Making this recipe for about the 10th time…pecan maple flavour this time….added extra maple and vanilla and heavy on the pecans. Forgot to stir the last batch and it was super super chunky. Loved it!! Thanks for such a great recipe!!
You’re welcome, Rebecca!
This is the best granola! I’ve made it several times and each time it’s a bit diffefent, yet always wonderful! Thank you, Kate.
You’re welcome, Tara! Thanks for your review.
I am wondering how it would turn out if I used more nuts/seeds and less oats…. gonna try it soon, so if you’re wondering too I will show in a reply to this comment
It won’t likely get as clumpy. Let me know what you think, Michael!
It was amazing. And it was clumpy, but that may partially have to do with the fact that I burnt it a little bit…..
Have had this no fewer than half a dozen times since running across the recipe. The BEST and easiest recipe with the forgiving option of MANY substitutions. I have found the BASE liquid of 1/2 C. Coconut oil, 1/2 C. Honey and a few T. of good quality (grade A from Vermont or Canada) with vanilla extract and the DRY mixture of Cinnamon, Salt, and approx. 6 C. of any combo* is the winning result.
* = ANY combo of almonds, pistachios, pepitas, sunflower seeds, pecans, peanuts, organic oats, flake or rice cereal, sifted flavored instant oatmeal, flax seeds, sesame seeds, dried: cranberries, raisins, cherries, or blueberries, etc. all baked TOGETHER. The only thing I don’t add until after cooled is a chip (chocolate, peanut, carob, white choc). EVERY batch has turned out PERFECT even with different ingredients as long as the base ingredients are adhered to. It is helpful to set a timer for 10 MINUTES, stir everything, flatten with a large heavy spatula (On parchment only), bake for 10 more MINUTES and take out of oven leaving on pan for minimum of several HOURS. PERFECTION
a few T. of good quality maple SYRUP is what it should read. Also, CAYENNE pepper (1/4 t) works, too, for those wanting a kick.
Thanks for sharing, Cali!
We are loving our homemade granola – my DIL sent me your recipe. It’s a great way to use left-over nuts from Christmas baking, too. Today I ran out. We are leaving for a trip soon, so decided to use our last, left-over granola from the store. It was AWFUL – way too sweet, hard>crunchy, so uninteresting with mostly wheat flakes. We are so spoiled to our homemade granola. Thank you very much. I use sunflower seeds, flax, chopped almonds, coconut oil, and honey. It is SO GOOD.
Thanks for sharing you are loving it, Bette!
Thanks for sharing this recipe. I made the mistake of adding a little less than a 1/4 cup of maple syrup as we try not to eat sugar of any kind. It was not sticky at all . My friend made it as well, and it didn’t really form clusters (she followed the recipe to the letter). She made it a second time and added an additional 1 TB of coconut oil and 1/2 cup of brown sugar to the recipe which finally resulted in some “clumping”, but of course now it’s very sweet and more or less – candy. In conclusion, don’t decrease the sugar source if you want it crunchy or clumpy. FYI, we both used Bob’s Red Mill Organic Gluten-free Old Fashioned Rolled Oats. They are a bit thicker than other brands, maybe that had something to do with the lack of stunning results?
You’e welcome! I’m happy you still liked it. Yes, following the recipe is key for the clumpy results.
This is the all time best recipe for Granola. I have been making this for months now for my family and I also share it with friends. A definite winner.
Great to hear, Karen!
The husband and I absolutely LOVE this granola recipe! We use chopped pecans and dried cranberries and put it on top of Greek yogurt to start our days off a little healthier. Are there any brands or recipes for dried cranberries sweetened naturally that don’t have all the added sugar that most store bought varieties contain?
I tend to buy mine from bulk binds. I hope you can find some you like!
I just tried this recipe and it made a wonderful breakfast! Better than any store bought cereal hands down.
Several months ago I was diagnosed with diabetes and was 100lbs overweight. I was eating a lot of fast food. I came across your recipes and have been using them to switch to a healthier lifestyle. I take walks for exercise with my own little “Cookie” now (a Chihuahua named Pumpkin). I’ve lost 30 lbs so far and my blood sugar is under control so I don’t need to be on medication. I just want to thank you for what you do because changing my diet and lifestyle has saved my life. Thank you!!!:)
I’m so happy to hear the blog has been so helpful! Congratulations on your goals. Thanks for your review, Erin!
I made this last night and ate it this morning with plain unsweetened yoghurt, cranberries, pumpkin and chia seeds on top and it was delicious! Made with olive oil and honey. Used the press down at half way method too as I love it chunky. Your instructions were great! I wasn’t sure it was ready when I took it out but left over night it was perfect Thank you for this recipe.
You’re welcome, Emma!
This recipe is way too salty. We made a triple batch and can’t even eat it. We followed the recipe exactly :( So sad.
Hi Sarah, I’m sorry you found this too salty, per one batch did you use 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)? Next time, you can always scale back more if you still think the salt is too much.
So easy and delicious! No need to buy premade granola again. Thank you!!
You’re welcome, Lisa!
I have made this a couple of times, my husband loves it! The first time I didn’t read far enough and put the fruit before cooking, not smart, the next time I made it sweeter for him ( had cut down on the honey, but he spotted it) and he thought it perfect, too perfect actually as it disappears! I am trying to get him to allow me to use olive oil and cheese but its a no go. Its now a go to print out on the fridge!
I’m glad you were able to make it work the next time around, Sally!
This recipe is so delicious! I’m currently making my second batch of the day! Thank you for posting this great recipe.
You’re welcome, Joni!
Yikes! Just made this… It’s as salty as potato chips! I even cut back a bit on the fine sea salt. So frustrating to waste all these fine organic ingredients and my time … I would say absolute maximum proportion of salt/oats should be 3/4 tsp fine sea salt to 4 cups oats, but 1/2 tsp would probably be just fine.
I’m sorry you didn’t like this. 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon). You can always decrease this amount.
Thank you so much for sharing this little golden nugget! It has been a big hit in the family and I just put my second batch into the oven. Sharing the recipe with friends and family so they don’t eat all of mine! Lol! Delicious!
You’re welcome, Jonnet!
Love the recipe! I made a batch and finished within a week! How can I make this into a bar?
Hi Jen! I have some great granola bar recipes on the blog. You might be interested in this one https://asset-boost.pro/almond-coconut-granola-bars/%3C/a%3E.%3C/p%3E
Thank you for sharing this recipe!
My daughter and I looked for the best on line granola recipe and we found it here. We used smooth olive oil, 1 cup pecans and 1/2 cup sliced almonds and all natural maple syrup. Yum!
Do you have a good dog bone recipe?
Hi Leslie! I don’t have a dog bone recipe, sorry!
Thanks for the recipe but how can we make it more crunchy without adding rice puffs and still keep it healthy
You’re welcome! You could add more nuts if you like.
While this granola is healthy it needs to come with a warning — IT’S ADDICTING!!!
This is SERIOUSLY the best granola I’ve ever had. My husband normally doesn’t like granola and he loved it. He said I can’t make it anymore.
Of course he said that while shoveling a handful of it in his mouth.
I used almonds since that was what I had on hand and to break it up I just gently started lifting the parchment. This gave me a nice mix of broken up and bite sized pieces. I also put in more craisins than the original recipe called for because I just wanted more. And I used the craisins with less sugar.
One other thing I’ll do is put single serving containers in the freezer to make it easy to just take out what I want and I might consider halving the recipe next time since it’s just the two of us.
That is too funny! I’m glad you love it. Thanks for sharing, Winnie!
This is the best granola I’ve made, ever. This very slight coconut flavor combined with the maple syrup is wonderful. I’ve just make my second batch!
Great! Thanks for your review, Jennifer.
I am really looking forward to trying this recipe. Have tried a few of your other recipes and they’ve become firm staples in our house. I fully trust your recipes to taste delicious…so do my kids! They always ask me to make the healthy banana muffins!
I’m happy to hear it! Thanks for your review, SKC.
I LOVE this granola and have been making it for over a year now! Recently, I was running low on rolled oats, so I substituted about a cup of steel cut oats for a cup of rolled oats, and it was incredible! It needs to bake a bit longer if you use steel cut oats, but it produces a granola that’s even crunchier and clumpier than the original recipe.
I’m glad it worked well for you! How much longer did it take to bake for you? Thank you for your review!
Thank you for the recipe Kate! Made this for the first time last evening, I really like the flavors but it stuck horribly to my wax paper even after letting it cool for over an hour + sticking in the freezer after that. Any tips?
Also, how can I make this granola crunchier without burning?
Thank you for the recipe!
You’re welcome! You don’t want to use wax paper with this. Parchment paper is what I recommend. Does that make sense? Likely why you had sticking issues.
Can I use agave in place of maple syrup? Will that change the taste/texture?
I haven’t tried it, but it could work!
How many calories was this?? Made it and it was amazing ..so delicious!!
Hi Krista! The nutritional information is below the notes section of the recipe. I’m so happy you loved it!
Delicious! This is my go to recipe for granola from now on. Next time I’m making a double batch – my husband made a big dent in the last one!
Thank you for sharing, Eva!
This is the MOST DELICIOUS granola recipe. Super easy, and yields a large quantity that holds up wonderfully in my glass air tight containers! The only thing is that every time I’ve tried to bake this on 350°, it does not bake. I have a brand new oven, so i don’t think it’s my oven. I have to bake it on 375° and then it’s perfect!
Thank you, Rachel!
Definitely the best granola! I put it on my homemade vanilla yogurt. Can hardly wait to get out of bed in the morning because I know it is waiting for me!!
It’s nice to have something to look forward to for sure! Thank you for sharing, Laura.
This is by far the best granola I’ve ever had. Made exactly as outlined (with coconut oil and maple syrup) and it was delicious. I’ll try olive oil and honey next.
Thank you, Jennifer!
This is the 2nd time I made this granola. LOVED it so easy, versatile and so much cheaper and healthier than store bought. What more can anyone ask for.
Thank you.
You’re welcome!
Hello, what is a serving of half a cup is equal in grams? As I need to calculate the exact amount of calories per serving.
Thank you for the amazing recipe
Hi Mariam, sorry to disappoint but I don’t provide conversions. You can try using an online calculate! I believe others have used myrecipes in the past.
hi i was wondering if i could use avocado oil to make this recipe instead of olive oil? how would it change the flavoring?
That should work fine too! Let me know.
Best granola recipe ever! So excited in the morning to wake up and eat my delish granola with almond milk. Thank you!
You’re welcome, Stephanie!
I followed your recipe exactly. To the letter. I even cooked it for less time than suggested. And it burned.
Hi Jackie, I’m sorry to hear that! It shouldn’t have burned. Have you had issues with recipes in the past getting overdone?
Just made this, delicious! Next time, I’ll put the coconut flakes in about 5 minutes before it’s done, they did get a little burnt at halfway.
Thanks for sharing, Allison!
I baked at the time said and left it sit but my granola never got crunchy enough for me, can I throw it back in the oven to try to crisp it up more?
Hi Lindsay, did you allow it to cool completely without touching it?
Yes, for sure — however I did have to tweak the recipe slightly. Where I live in Asia honey and syrup are both insanely expensive so I had to make do with some cane sugar and water combo.. that could have had an effect. However, I did go ahead and throw it back in the oven and it crunched right up ..
more or less, I think the issue was taking it out too early. My mistake, certainly not your granolas!
I have made lavender, fruit, peanut butter, and plain versions all have been super yummy.
I’ve been wanting to make granola at home for ages – finally made a half batch of this recipe today. It’s so easy and tastes delicious. I did get some clumps but not super clumpy granola, although that may have had something to do with me forgetting to stir it halfway through baking. It will make for great breakfasts regardless. Thanks for a great recipe!
I’m glad you loved it! It makes a great breakfast.
I’ve made granola on and off for years. Just discovered this recipe and it is the best I’ve ever made! Tried several different variations these last two days. All are delicious. Instead of seeds, I’ve added uncooked quinoa for a little more protein, and that ancient grain feel. It is perfect. Interested in suggestions for how to best add peanut butter to make a peanut butter chocolate chip batch. ❤️
Hi Amy, I’m not sure about adding peanut butter as an ingredient. However, it would be delicious to serve with!
Love this granola!! So super easy & absolutely delicious! We’ve been enjoying it with milk, over Greek yogurt & just as is.. perfection! Thank you for sharing!
You’re welcome, Michelle!
Hi I tried this recipe and my granola was not that crispy and litrle soggy. Is there a reason for that. And how can I avoid that.
Hi! I’m sorry to hear that. How long did you cook it? Also, did you use parchment paper?
I baked it for 25 minutes. I used a silt pad the baking mat.
Burnt to a crisp! :( I took it out at 19 minutes. How on earth does this go for to over 20 minutes at 350. I knew I should have pulled it out at 15 minutes when I smelt it fragrant. If you make this and smell the fragrance, pull it out. I’ll try again
Hi Tal, I’m sorry you had issues! I haven’t had that happen. Did you toss halfway? I wonder if your oven might be on the warm side. I have found ovens can vary sometimes.
This is amazing! First time making it and I can’t even put it in the tupperware!! Fab
Thanks, Treasa!
You said this granola was the very best. You were right! I love it and so does my hubby. So much that I have to make two batches every week. I’m trying only to have it once a day, but I’d happily live on it. So far I have only added red-skinned peanuts and mixed seeds and that’s enough for the time being. Once of these days I may try with other nuts and perhaps some dried fruit. I’m just scared that it will be even better and that I’ll never eat any other food every again. Thank you, thank you, thank you!
I’m glad you can agree, Mia!