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.
I’m a big fan! This is my go-to granola recipe! By itself or for breakfast with fruit, almond butter, & oatmeal or steel- cut oats. Plus, I like the easy variations.
That’s great to hear, Katie! I appreciate your review.
This is so addictive and so simple to make! How is something so delicious and healthy so easy?!! Thanks Kate. We snack on it all the time and we love it :)
Pro tip: add 1/4 cup of rum, it doesn’t taste of alcohol after you bake it and it increases all the flavors, it’s like Msg for baking goods.
Also the recipe is good
Love that idea, Patricia! Thanks for sharing.
I made this granola yesterday AS WRITTEN and it was wonderfully tasty, beautiful and so easy. I wanted to thank you for sharing this because I put the granola into jars and gave one to my son for his birthday since we’re all trying to be healthier these days. Thanks for the recipe and for this site. I will try your other recipes now! Grateful for all the photos as well as the directions which were super helpful!
Thank you so much for your review, Sherri! Delighted to hear that you loved the granola. :)
This is a delicious recipe! Not too sweet. I definitely was very liberal with the cinnamon because I can’t get enough. I added pecans, almonds and pumpkin seeds, and the pecans are my favourite part. Unfortunately I didn’t have rolled oats, but quick oats tasted just as good. Thank you!
Thank you, Jessica! Glad to hear the granola turned out great with quick oats.
Love this recipe and have been making it weekly!
By far the best granola we’ve ever had. Not too sweet, just right! We sprinkle it on top of coconut milk yogurt and it’s the best breakfast ever! I couldn’t decide between honey or maple syrup so I do 1/4 cup of each, use coconut oil and use a cup of pecans and 1/4 cup sunflower nuts and 1/4 cup pepitas. It’s perfect ! Make a double recipe of it once a week. Can’t wait to try other variations. Thank you for this recipe!
This recipe is so simple yet the granola came out delicious!!! Love it
I’m glad you loved it, Marielis!
NO FAILURE RECIPE! I’m glad to find this recipe and made one for my self. It’s perfect, there is a hint of salty and sweet in it and it blends perfectly. I put some dates and raisin coz that’s what I’ve got in the kitchen and add flaxseed as additions to mixed nuts i.e pumpkin seed, sunflower seed and almond. Flaxseed can be used to improve digestive health, lower blood pressure and bad cholesterol, reduce the risk of cancer and may benefit people with diabetes. Combine with plain or greek style yoghurt for daily breakfast is just perfect to start your day. Thank you Kate
Keep sharing us your brilliant recipes
Thank you, Devya! I’m happy you think so.
This is the only granola I will eat now. It’s amazing and so simple to make. I put some in jars to give as gifts too.
This is a family favorite. I make a batch once a week for an after dinner snack.
I’m excited to hear that, Necia! Thank you for your review.
I make this every week or two and have shared it with several friends. It is a great recipe for improvisation. I usually use more oats and cinnamon, less oil and maple sugar. I’ve always used pecans, then add sunflower seeds and coconut flakes halfway through the bake, stirring to incorporate. After cooling I add golden raisins or chopped dried apricots.
I’ve used both coconut oil and canola oil. It didn’t make much difference to the finished product. Use whatever oil you prefer or have on hand.
I don’t think I’ll ever buy granola again.
I just made four batches of this and I am being asked for more! I added a little more Maple Syrup but mixed them together. I kept the Dried cranberries whole and put them on top whilst firming because they were frozen. Pure and simple deliciousness!!!! Thank you for sharing your recipe.
Really the best granola I’ve ever had. It’s just perfect. Just the right amount of sweetness and spot on texture. A double batch is the way to go because this won’t last long it’s so good.
Thank you, Emer! I’m happy you enjoyed it.
This is the BEST granola recipe to date!
I love this granola recipe. I used honey and olive oil and it turned out perfectly. It was super easy too. I look forward to trying some variations. Thank you.
Barbara
You’re welcome, Barbara!
This is reallllyyy delicious!
Love this recipe! perfectly sweet (added some pumpkin seeds and an extra dash of cinnamon :)
I loved this recipe, I used sugar free syrup for my sweetener. I did 1/2 cups almond 1/2 pecans 1/2 chia seeds and I chopped up the bigger nuts. I chopped up a tiny bit of dates as my “dried fruit” even though it’s not technically a fried fruit it still worked. Also I baked some of it in a glass tray and the other half on a steel tray and I recommend the steel tray, it came out better in every way.
Thanks for the recipe
Delicious! I am giving jars of it to neighbors for the holidays!
I love that idea, Sandi! I hope they enjoy it.
This burned so bad. It was delicious prior to baking. I turned it at 9 minutes in and the edges were already burned. I moved it all around, reduced heat for 7 more minutes and it was completely overcooked. What a waste of ingredients.
Hi Reyna, I am sorry to hear that. What temperature did you have your oven set to and placement of your racks? I have made this several times and have never run into that. Sounds like your oven may run very hot or it was too close to a heat source.
I have dabbled in other granola recipes and as simple as they might seem, this is my favorite and the best and have made it multiple times. Excellent as it is without any changes. I tend substitute applesauce for half the oil and use maple syrup instead of honey. It’s pretty sweet for my taste and will add a little fresh fruit in the serving bowl rather than dried fruit.
(Also, I really like your book!)
Thank you Roger! I’m glad this one is your favorite granola and that you are loving my book. I appreciate your review!
I made my batch with real maple syrup, pecans, toasted coconut, and chopped Turkish apricots – DELICIOUS! I am making this recipe in huge batches and giving bundles of yumminess away for the holidays. Like others stated, super blend of sweet and salty. Plus it is really easy to make. Thanks for the great recipe!
this was easy and delish! I halved the recipe, used pecans, walnuts and almonds (no seeds) and added coconut flakes mid-way. used my large toaster oven with convection so had to reduce the time to 16 minutes.
Don’t think i will buy store bought granola again. Thank you. Want to try your other variations next time.
I will never buy granola again! No need to with this recipe – it is so delicious, healthy, and straightforward; I love knowing what I’m putting into my body! Have been tossing it on top of smoothie bowls, yogurt, and simply eating it by the handful :) It makes a lot so you could also gift it! Toss some in a mason jar and tie a ribbon around it for the holidays. I am so grateful to have found this!
I added a very generous scoop of peanut butter…very very good.
I LOVE THIS GRANOLA!!!!
Thank you! Tried it with the agave and it produced a slightly less crisp granola, but with LOTS of clumps! Normally I do sweeten it with the maple syrup as the recipe calls for and have been enjoying your granola – it really IS the best! A weekly staple in our household, and also makes for a great gift! Thank you for your genius in the kitchen!
Thank you for sharing, Amanda!
Omg the smell of the granola is beyond! And it tastes even better! Thank you so much. The combo of pecans and pumpkin seeds were perfect. I followed the recipe exactly, but I added some chia seeds to the granola mixture before baking.
I just made this with coconut oil, almonds and craisins. I am letting it cool right now. I doulbed the batch. What size jelly pan/cookie sheet do you recommend using? I used my 17 X 11 for the double batch and I’m afraid it wasn’t big enough. It isn’t crisping up yet :(
Any suggestions?
Thanks!
Hi! Those should work, if you divided it among two pans. Be sure to let it cool completely.
great recipe, thanks! :D
Excellent! I almost burnt it so I recommend to put bottom heat only and put the tray far from it.
I did it with oilive oil, 2/3 honey, 1/3 maple syrup and all kinds of seeds and nuts + chocolate chips once cold. All bio.
Do you have a recipe for a peanut butter granola, by any chance?
Hi Cori, I don’t but I do have some delicious Easy No-Bake Granola Bars!
Thank you, those look delicious!
So sad this didn’t turn out like I’d hoped. I was hoping to give it as Christmas gifts to my coworkers. My first attempt did not turn out well. It’s not sticky or crumbly like normal granola. It’s almost like there wasn’t enough liquid/sweetener to make it stick together. It’s basically just toasted oats. I thought I would give it another try and add a little extra maple syrup to get the sticky, crumbly consistency. It started to over cook around 15 minutes so that didn’t work either. Sad ;(
Hi Jenna, I’m sorry to hear that. Did you let it cool completely?
Lovely granola; i baked this granola yesterday and it was so delicious and a great hit in my family! well done Kate and keep up with the good work!
Love this recipe! I use half the amount of salt and dissolve it in the oil. Turned out perfect! I also add more spices because who doesn’t like spices . Thank you for the recipe!
Help, Kate. My memory was that you had a recipe for ginger granola. Am I confusing it with the gingerbread one? Please help–my granddaughter loves ginger. Thanks! Marilyn
Here you go! Gingerbread Granola
This recipe is wonderful! So far, I’ve made 5 batches of this granola recipe this week for holiday gifts. I made a batch with butter, Lacanto maple syrup, lily dark chocolate chips, and dried shredded coconut. Each batch that I make, keeps getting better! My dog, Beau, is my sous chef at home and he loves it too. Thank you so much!
Our Christmas Eve breakfast! So good. We have a nut allergy in the family so just omitted the nuts. Added pumpkin seeds, coconut flakes (halfway) and finished it with chopped candied ginger and cranberries. Enjoyed it with unsweetened vanilla oat milk. So good! Thank you and merry Christmas to you and yours.
Yes! That’s great. Thank you for sharing, Usha.
Have already made a couple of batches of this and I love the granola so much. Feels so guilt-free to snack on. Thanks for sharing the recipe ❤️
I used cashews, pecans, dried blueberries, added flax seeds and chia seeds, and used honey instead of maple syrup. Virgin coconut oil is my favorite thing to use for baking and cooking. So good!
Thank you for sharing your variation, Maui. I’m glad you loved it.
Love this granola and make it all the time, usually with coconut flakes but not chocolate chips. I eat it with fresh fruit, soy yogurt and chia seeds for breakfast. Yum!
THIS RECIPE TURNED OUT GREAT!!! I USED THE OLIVE OIL AS I DID NOT HAVE COCONUT OIL. I PUT RAISINS AND A HANDFUL OF CHOCOLATE CHIPS IN AFTER BAKING. IT MADE TWO FULL MASON JARS. MY HUSBAND ABSOLUTELY LOVED IT!!! BLESSINGS – JUDY
Perfect granola recipe. I particularly love how it’s easy to modify/tailor to my tastes. I’ve made it a bunch of times now and it always comes out great.
Really happy and impressed with this recipe and the many great tips above. First time ever I’ve made granola and it turned out great! I made a pretty simple granola, but hubby now doesn’t want to eat store bought granola anymore because this one smells and is so much better! Thank you for a great easy and flexible recipe.
Thank you, Sanmari! I appreciate your review.
I’ve on my third jumbo batch now however I altered the recipe to better fit my Personal health requirements. I reduced the oil by50% and used avocado oil. I used generous amount of walnuts for their omegas and processed them into a meal because of personal gut health issues. My only sweetener is a moderate amount of chopped dates. I keep forgetting the vanilla extract but it’s been delicious nevertheless. I’m much more generous with the cinnamon than you were. I eat it with unsweetened almond milk and a cut up banana. Thank you for guiding me.✌️
So delicious. Used pure NH maple syrup. Cut the salt back as I found the granola too salty and I love salt! Made many batches and put into Ball jars for my work colleagues Christmas gifts.
I will never buy granola again. My homemade is superior to any store bought granola. Love it! I throw in whatever the moment inspires. Today I used dried banana chips, sliced almonds, coconut, dates, honey. So popular with family with milk, yogurt or as a quick snack.
I love to hear that! Thank you for sharing, Mary.
Awesome recipe! Made it today and followed the recipe exactly and turned out perfect. Thank you, Kate!
Tastes way better than store bought granola and is SUPER easy to make!! The flavor and smell is better than you could ever imagine!
Thank you for your review, Madison. I’m happy you loved it.
How long will a batch last stored in an air tight container in the pantry? i love it :) Thanks in Advance :)
Hi Kira! See the last step. :)