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 made this and it turned out better than expected. I did use honey as a sweetener and Himalayan salt instead of sea salt. I would use a bit more honey and a bit less salt. I also either put the temp too high, or cooked too long as I did get a bit of burning, but that was my own problem and not the recipe. I would just say that when you think it might not be done, it probably is and just let it set for about an hour.
Loved it!! So easy to make and lasted me a loooong time (put leftovers in fridge and left at room temp as i worked through the batch). Making it again tomorrow to put in my acai bowls and oatmeal :)
This was delicious! I used dried apricots and I did a mix of pecans and cashews for the nuts. I also added both coconut flakes and chocolate chips. Thanks for a yummy recipe!
This is my first time making granola and it is yummy! I like chunky granola that I can eat as a snack. What I can’t figure out is how do you get the dried cranberries to be part of the chunks? I followed the directions and waited until it was completely cooled and then added the cranberries on top. They didn’t stick to the granola they just fell off when I transferred it. When I buy chunky granola from the store all the ingredients are stuck together including the dried fruit.
Hi Keri! I’m happy you loved it. The dried fruit is just a mix in and won’t be in the clumps. I hope this helps!
Hi Kate, I was wondering whether you’re using a convection oven or conventional oven for this recipe? tq! love all your recipes by the way.
Hi! This is for a standard conventional oven.
Could I use canola oil instead of olive oil? I don’t have any coconut oil.
Hi Sheila, I haven’t tried it and prefer olive oil. It should work, but haven’t tested it to be sure.
Just made this yesterday and it was SO delicious! Especially warm :) I love roasted pecans so I’m so glad that was in the recipe or I may not have thought to add them! My only problem was that even after letting it sit for a while out of the oven, it was really sticking to my parchment paper. I tried again this morning and was able to get most of it off, so maybe I just needed to let it harden overnight. If you have any other tips for that though it would be much appreciated!! I used honey so that may have made it stickier :) so good and will for sure make again!
I think 1 tsp of fine sea salt is too much…would definitely use less next time I make this recipe.
This recipe is AMAZING!! My whole family loved it, including my dad who claimed he wasn’t a granola fan – until he tried this one.
The only issue I encountered is it stuck to the parchment paper and it was an ordeal getting in out. It was worth it, but I’m wondering if you have any tips to prevent that from happening? I baked it for 24 mins, mixing it halfway through
I’m excited you loved it and that is won your dad over, Ana! I’m sorry it stuck to the parchment paper. It sounds like you may have baked it a little long. Did it seem crisp on the top?
It was lightly golden. I put a little olive oil on the paper and baked it a few minutes less for my second attempt – it was slightly better but still stuck. I’m now thinking it could be the parchment paper, not the best quality available where I live. I’m going to buy a silicone mat and give that a try. I refuse to give up, it’s THAT good!
Love this mixed in with Aldi toasted coconut and vanilla Greek yogurt! My granola is very seedy-I get my flax, chia and hemp seeds mixed in . If you follow the basic instructions, you can include variety of add-ins successfully-good measure of a great recipe. Thanks Kate!!
My granola was already exceedingly golden- basically brown by 12 minutes and it tastes burnt…. idk how the rest of y’all are cookin this for 22 mins O.o.
I have been looking for a good granola recipe and now I have found it! Yours is great – not too sweet, no weird ingredients and can be changed it up with different nuts and seeds. Thanks for sharing this recipe.
Hi! This is my favorite granola! I make it every Sunday :).
Would it be possible to turn this recipe into granola bars?
I love it! This one isn’t designed to be granola bars, but I would suggest this recipe granola bar instead.
Best granola recipe. Outstanding. Didn’t change anything
Hi- can I reduce/eliminate sugar without messing up the results? (Of course it will be less sweet which I’m fine with). Thanks
Sorry, Susan! It helps to bring everything together.
Update… I just made it with 1/2 of the honey and it turned out really well… it even chunked up well!
I followed the recipe exactly, otherwise.
Next time I’ll probably pull down salt by a little bit just because, without the counterbalancing sweetness, it tasted a little salty. And I may increase the coconut oil a bit.
Thanks!
Making it without any nuts would still be fine, right? I really don’t like nuts in my granola so yeah. And, could canola oil work too instead of olive?
Hi Maya! I would just increase your pepitas, if you still want to include those.
Just made this granola today. Absolutely Delicious! Thank you so much for the recipe♥️
Made it as written except used 1/2 vanilla extract and 1/2 hazelnut extract. Then topped with chocolate chips and peanut butter chips. Wow!!! Was amazing. Thanks.
Just made this, v tasty but a little salty for me! Think next time I’ll reduce the salt a bit and increase the cinammon, but other than that great recipe!
The base recipe is delicious & easily customizable and a half recipe fits PERFECTLY into my “granola jar” (a 32 is mason jar) every time!
Yes! I love that. Thank you for sharing, Kristen.
This is the best granola ever. I used coconut oil, doubled the cinnamon, used pecans and raw sunflower seeds, and added ½ cup of coconut. Incredible. Already anxious for breakfast.
Followed the recipe exactly. When I took it out to flip after 10 minutes it was already burned. Oven at 350, half oil half honey + one tablespoon, etc. I have no idea what happened. I guess my oven runs hot, but does it run THAT hot?
Are certain kinds of honey more apt to burn? Raw honey? Any insight would be appreciated.
The granola is both burned and undercooked, not yet crispy.
Hi Abigail! I’m sorry to hear that. Since you cut down the oil and sweetener measurements, that can impact your results. It likely a mixture of cutting down the ingredients and oven maybe being on the hotter side. Did you have it on the middle rack?
Hi :) how can I make this recipe low in fat? and the NUTRITION are guideline per serving or for the whole bake? Thanks
Hi Mariosa, The nutritional information is per serving. See more on my nutritional disclaimer on the blog. I don’t have a recommendation for changing ingredients, but you could always have a smaller serving.
Thanks kate
Makes a very soft, almost soggy granola that does not keep well. I followed the directions exactly.
I’m sorry to hear that! I appreciate your feedback. It sounds like it didn’t bake or you didn’t let it cool completely on the pan. Once it’s cool, it will be firm and dry.
This recipe is a game changer! I have been making it weekly since I found it, adding in a healthy dose of dark chocolate and dried cherries. Totally delicious, thank you so much!
My hubby and I love this recipe. I have been making it for almost 2 years or so. We enjoy it with strawberries, blueberries, Greek Yogurt and top it off with the granola. It is yummy. Thank you for sharing it with the world!!!
Fantastic recipe! Best granola I’ve ever made. Followed the recipe exactly. Added raisins at the end.
The was WAYYYYY TOOO HOT to bake them at. Mine burned within ten minutes. Such a waste :(
I’ve made this twice in the last two weeks! My husband loves it and now we eat it everyday for breakfast. It’s a great recipe!
I like things a bit sweeter so I added 3/4 cup maple syrup and upped it 1 tsp of cinnamon
Basic, easy, and delicious! The perfect guide for all levels of cooking! Love how easy it is to customize too!
Delicious! The first time l made this I followed the recipe and added the dried fruit after it had cooled. It didn’t seem to stick to the rest of the granola and wound up at the bottom of the bag. The next time I mixed in all the “extras” before I baked it and it seemed to stay together better. I’m off to make another batch now! Thanks for a great recipe that my family loves!
I made this recipe the other day and love it! I’ve been having it for breakfast every morning with my homemade almond milk. Such a treat! I love dried apricots so added lots of those. Thank you for sharing this recipe!
this is a great recipe . Thanks. Added the coconut and will add the dark chocolate later
It is so delicious!! My whole family loves it. One tip is that I use a little bit more salt and cinnamon and don’t let it bake to long. But I am seriously in love with it;)))
Not that this recipe needs any more praise but WOW!
It is so delicious, turned out perfectly, major crowd pleaser, and an added bonus is that it makes the house smell incredible!
I will be making this again and again!
Thank you so much, your recipes are always a hit!
This is now a staple in my home. I have made it almost every week for the last 7 weeks. Delicious and easy!
This is delicious! I made it with quick cook oats and it turned out incredible! Thank you for the recipe!
Hi Kate.
I’ve burnt it all. As the smell of burnt granola lingers in the air, I will find the resolve to try again.
Thanks for the recipe!
I make this all the time. I vary nuts and fruits depending on my mood but always tastes delicious. I use a combination of half maple syrup, half honey for sweetener.
My go to recipe for granola, love it.
Hi Kate,
Thank you for another tasty and reliable recipe. Made this for the first time with these adjustments for additional nutrition for our 3 year old daughter. 3.5c oats, 1/4c buckwheat groats, 1/4c uncooked quinoa, 1/2c chopped walnuts, 1/2c pepitas, 1/2c unsweetened shredded coconut (added it a the beginning which resulted in crispier coconut), just over 1/2 tsp sea salt. Ironically she preferred to eat it uncooked before the oil and syrup were added. It turned out perfectly crispy and clumpy but I left it on the counter for too long and it softened back up again into a more chewy texture. Overall a very delicious and versatile recipe. Thank you so much for sharing!
Way too salty for my taste. Used fine sea salt. Made a whole recipe, baked a small trial batch. Needed to add add’l 1/2 recipe ingredients to the rest of the batch to calm down the salt. Next time will use 1/4 amount of salt, then taste as I go. Otherwise great basic recipe!
This is the 4th time I’ve made this recipe. The 2nd time I doubled, then quadrupled, and this time sextupled. I live alone, and I still cant make it last.
I’ve mixed in rye, wheat, or tricale flakes for variety.
Hi Kate,
This is my go to granola recipe. I always have it on hand, it is great in Greek yogurt, in salads and on fruit compote… and on hot oatmeal.
This is so easy I was able to make it today with a broken arm.
Tis is the best recipe I have ever made! I am making it again!! It was a hit with my kids too!
NOTE: I made changes: I used a ix of 1/4 cup olive oil and 1/4 cup coconut oil; and I used a mix of 1/4 cup honet amd 1/4cup maple syrup.
Hi,
I don’t want to rate the recipe yet. I made half of mine with nuts and half without (I’m allergic to nuts). My granola burnt really bad within the first 10 minutes of baking. Do you have any tips?
Hi Abby! I’m sorry to hear that. Did you put in on the middle rack in your oven? Did you add anything to your potion without the nuts?
Delicious! My college daughter and I are so happy we found this recipe. I’m mixing up a batch to send in her first care package of the new semester.
I love this recipe! So simple, so versatile. I like to add sesame seeds, hemp seeds, sunflower seeds, pecans- so about 1.75 cups of nuts and seeds all together give or take. Then I like to top if off with dried blueberries or raisins.
This doesn’t last long in my house!
Thank you for your comment and review! I like that you changed it up, Melanie.
I love this recipe! I initially tried it exactly as written, and it was so yummy! After a couple of days, I thought that maybe it was a little too rich for my taste first thing in the morning, so then I started to making modifications. Instead of 1-1/2 cup nuts, I used 1 cup pecans, coarsely chopped, 1/4 cup sunflower seeds, 1/4 cup sunflower seeds. I also added 1/4 cup shredded coconut, 1/4 cup quick oats (in addition to the rolled oats) & 1/2 cup ground almond pulp (if I have it from making fresh almond milk.) This bulked up the granola without needing to add more sweetener or oil, for more servings. I also used 3/4 tsp Himalayan pink salt instead of 1 tsp salt, which I thought was just a little too salty for me. Thank you for this recipe! This is something I have wanted to make for sooo long, but never had. I was spending a lot of money buying granola from the store & I always found it to be too sweet or it contained ingredients that I am not fond of like palm oil. I am a new convert of making granola from scratch . Your recipe is better than anything I could ever find in the store!
Thank you for sharing how you made this work for you! I’m happy you now are a homemade granola convert. I appreciate your review!