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.
Just perfect!
I’ve been furloughed from work but have really enjoyed trying new recipes. I just tried this today and oh my gosh, it’s never had a granola taste so good. I used honey and almonds and pepitas, absolutely delicious! Plus the smell of the house when it comes out of the oven to cool = delicious! I might make this around the holidays just to have that warm, cinnamon smell in the house!
The only complaint; hearing my hubby whine that he cannot eat it right out of the oven! LOL
Just wanted to say a big sincere thank you to you for this recipe – it’s become an absolute staple in our home and has saved us so much $$ over expensive store bought granola!
Made this today. Delicious. I didn’t have any cinnamon & used less sweetener & still fabulous. Thanx for recipe
I just made my third batch of this granola. It is my absolute favorite. The only difference is I used molasses instead of honey or syrup, because that’s what I had. I found the molasses gives it a wonderful nutty flavor.
I’m happy to hear that, Betsy!
Turned out fine
So easy and delicious! Kept it simple with whole almonds, sunflower seeds and dried cranberries. Just sweet enough. Looking forward to experimenting next time.
The granola looks so delicious! I like adding flax seeds, sunflower seeds too to mine!!
Michael
Very good recipe. I put the fruit in water while putting together the rest of recipe and then mixed it in before.baking (technique keeps fruit from burning). That may solve some people’s clump issue by reducing stirring. also, substituted natural maple flavor for the vanilla and used half the salt, but otherwise, it’s a hit as is and easy to make.
Delicious and so easy! great ISO recipe!
I made granola for the first time and used this receipe – it as so delish! Thank you for laying out the details so well. I loved the taste and was surprised how easily this can be made at home, healhty preservative and sugar free.
While clumping was great, granola was a little chewy – i had baked it 15mins then mixed it up and 15 mins again. And let it cool completely.
Making some again within a week! This timw with dried cranberries and lemon zest!
Any tips to reduce chewness in the granola?
Thank you!
Hi Bali! Interesting you found it chewy since you cooked it so much longer as total is 21-23 minutes. Did you possibly add more liquid than it called for?
Fantastic! I used half honey and half maple syrup (I ran out of honey), cranberries, and almonds. I loved it. I wish it had a calorie count.
Excellent recipe
I used half oats and half Kashi original multigrain for the dry ingredients. My family loved it
A crowd pleaser and a must to keep on hand for breakfast and snacks. I added a dash of almond extract and use a whisk to emulsify the oil, syrup, and extracts. Thank you for this family favorite!!!
OMGOSH I’ve made plenty of Granola recipes but this one is by far is our favorite! It has the perfect crunch, not the teeth breaking kind like some store bought types. We have it just as a cereal or mix with fruit and other cereal or add it to yogurt. Made it 2 weeks ago and making another batch today. I added Sunflower seed, pepitas, pecans, chia seed, sesame seeds, dried cranberries and shredded coconut to mine…we love nuts & seeds! Thanks so much for sharing, this is a keeper!
This granola is delicous! So easy to make, I love it in yogurt and sprinkled on salad!
Thank you for a lovely recipe, I made this granola specially for a rusk that I made. I followed the quantities and knew it would be too much for the rusks. In half of the quantity I added an egg white as glue and it actually turned out clumpy. I am very impressed, now waiting for my rusks to dry out completely. Thank you so much
I’ve made this granola a couple of times so far, and they taste so good every time I make them. This recipe is so versatile and I enjoy customizing mix-ins to put in the granola. I appreciate the chunky granola tips! This granola is perfect for a snack when I crave something sweet but healthy. I’m looking forward to trying other variations.
Amazing recipe
Can I use a shallow glass pan lined with parchment paper for this recipe?
Hi Robin! You could try it, although I don’t know if the heat distribution will be the same.
Very TASTY healthy Granola. I never liked the one from the sops but this one got 5 stars from all the family.
Thank you
THE best granola recipe ever!! Staple in our house LOVED by my 4 year old and husband! The only changes i made was to reduce the coconut oil & maple syrup to 1/3 cup each to make it that teeny bit healthier. AMAZING!
Horray, Gina! Thank you for sharing.
This is perfection and cooks so well!!! I added more cinnamon, 1/2 cup of diced pecans and 1/2 cup salted almonds, used 1/2 cup of maple syrup along with the coconut oil then when on cookie sheet drizzled honey all over and when flipped half way drizzled more honey. Thanks so much for his recipe!! Everyone loved it!! Will be adding this to my recipe box!!!
This recipe is amazing!
It made some of the best granola I’ve ever tasted, it’s not too sweet or too oily, it’s perfect. Instead of using honey or maple syrup I made my own with xylitol (a sugar substitute) and water and it was great. I would definitely recommend!!!!!!
Thank you for sharing, Tabitha! I’m glad you loved it.
Excellent. Love it every time I make it. I keep changing ingredients and enjoy it every time. I add all kinds of nuts, dried fruit. I add fruit from the beginning as I like chewy blueberries, raisins , prunes, other.
Wonderful, Vilma!I love that you are changing up your toppings.
This really is the very best granola. Didn’t end up with clumps, but no biggie. I used all maple syrup, so that’s probably why. I also used unrefined coconut oil, so if you don’t mind a subtle coconut flavor, unrefined is the way to go. It was delightful. I sprinkle of chocolate chips makes it dessert. Can’t wait to try the other recipe variations!
You should still get clumps even with maple syrup. Did you let it cool completely? I’m happy you still loved it!
I did. Some parts stayed in big chunks, but fell apart pretty easily. Honestly, I don’t mind at all. It’s so delicious. Had it this morning for breakfast. It tastes like the fancy granola that I pay too much for at the co-op.
I was previously using a recipe that called for maple syrup, brown sugar and canola oil. I got clumps with that one, but it was waaaaay too sweet. And I prefer the health benefits of using coconut oil vs. seed oil.
Love this granola recipe. The only change I would make would be to break up whole pecans into smaller bits (not chop, but broken into 1/2 or 1/3 pieces by hand. Maple syrup with a dash of honey to give the more subtle maple sweetness a bit of a boost.
Catherine
This granola is great! I have made it 3 times now. I used hemp, flax, sesame seeds, almonds, coconut and cranberries. Recipe is not oily, the right amount of sweetness. I followed the recipe exactly. Flavour is spot on and perfect amount of salt. Ohh I did add 1/4 tsp ginger. Thanks for a nice, easy recipe!!
Delicious and super easy recipe! I went with half honey/half maple syrup, threw in chia seeds, and totally botched the directions by adding the chocolate chips before baking. Luckily, it is totally delicious and I’m thinking maybe I can’t screw this one up. I’m thrilled.
This is a wonderful recipe, excellent proportions. I wonder if you know that The Guardian (major UK newspaper) just gave you shoutout over this recipe.
They even noted that Cookie was a dog!
Thank you for sharing! I will need to check it out.
Love the mixture, but 3/4 teaspoon of salt was too much. I’m not sure it needs salt at all. Thank you though. Nice addition to my life.
Yay
This was my first time making Granola and it was delicious. Went down a treat. So easy to make. Will be making another batch today as just finished last weeks batch. Thanks for sharing the recipe.
Love this recipe ❤️
I absolutely LOVE this granola!!!!!! We make it on a weekly basis for myself and my husband. We eat it with almond/coconut milk or just like a to go snack. The best!!!!!!! Thank you so much for sharing this recipe!!!!!!!
So good! I’ve been making this once a week for the past 6 weeks and putting it on top of Greek yogurt with blueberries every morning for breakfast and have not tired of it yet! I like using maple syrup. Half way through cooking after I stir it around I get a glass and use the flat bottom to really press it down hard, finish cooking then let it cool completely as suggested. I’ve found that really helps with the clump factor. Thanks for a great recipe!
Really enjoyed this recipe! I made a batch a few weeks ago and it disappeared WAY too quickly. Thanks for sharing and for all of the good tricks such as waiting for it to cool down before breaking into pieces. That made it very successful.
Love this recipe! … my go-to for granola and don’t need to buy the more processed versions anymore! Prefer maple syrup vs honey, olive oil rather than coconut, use pepitas, pecans and almonds and add a mix of chopped dried fruit (eg cranberries and tart cherries) just as I take out of the oven and mix the fruit in with the warm granola. Perfect!
This os my GO-TO granola. Everyone loves it and wants the recipe. Thanks Cookie and Kate!
That is what I love to hear! Thank you for sharing, Jen.
My granola turned out perfectly!
Great to hear, Anne!
Hi. Thank you for this recipe. I am always looking out for healthy breakfasts (my favourite meal of the day). During the winter I love porridge so I was very happy to try this granola as a change for the summer. I loved everything about it *except* it was very salty for my taste. Almost like eating sea water. I have made another batch with no salt at all and it is much better. Nothing wasted as I mixed it all together. Next time I would use half the amount of salt and maybe that will be ‘just right’. Thank you!
I’m sorry you didn’t love it at first, but happy you were able to find a solution. I appreciate your feedback, Meg!
I loved it and will definitely make it again. It was a bit sweet for me but i used honey. It might not be as sweet with maple syrup or even some rice syrup. I might give that a try
Mine is more chewy and not very crunchy. It definitely browned a lot on top so I figured it was long enough and I don’t want to burn it. Maybe I baked too much at once?
Hi Camille! Was it pretty piled on top of itself? A little is ok, but you don’t want it to be too much. Did you toss halfway?
Fantastic recipe! Best Granola Thank you so much for an amazing recipe
I made this granola for the first time a few weeks ago and have been addicted to it! I just finished the last of it today so I’m going to make another batch. I baked it at 275 for an hour, then turned off the oven and let it sit while the oven cools. It came out perfectly crispy, the pecans were really nicely toasted and it had good clumps! I’m going to make another batch today adding in pepitas and pumpkin pie spice.. That’s a great suggestion! Thanks!
absolutely fantastic. the best granola I’ve made by far :) thank you!
This is delicious, I’ve made it a few times now and look forward to it in the morning! Do you know the calorie breakdown for the recipe?
Hi Wendy! I’m glad you love it. The nutrition information is below the notes section of the recipe.
I love this doofus proof recipe! I love the fact that I had the right ingredients and that it went together in a flash. I also love that good quality wholesome ingredients are used yet this recipe is flexible too. Definitely a keeper. Thanks a million for sharing it with us.
The taste was good but mine never got the least bit crisp. In fact, it’s a limp mess. I even baked it a minute longer and waited about 2 or 3 hours for it to cool before touching it. Not sure what I did wrong. I used a 9×13 pan. Maybe a larger pan would have been better. Maybe foil instead of parchment paper.
First time I’ve ventured into homemade granola – I’m now a convert!! Completely and utterly delicious. Infinitely more flavourful than shop bought variety! My husband who is ordinarily sceptical of Granola even praised it. My only problem was, it completely stuck to the parchment paper and I had to peel the paper from all the chunks. I pressed down, per the recipe, to ensure the chunks clustered together so perhaps this was the problem. I’ll perhaps grease the paper too when I next make it!
Made a double recipe of this last week! Already need to make more! Delicious! Thank you!