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.
Much thanks as this is my go to base granola, time after time. Always use the oats, coconut oil and maple syrup, vanilla and cinnamon… the rest varies to what I’m craving… for example, this batch included, sunflower seeds, hazelnuts, pecans, dried blueberries and unsweetened coconut. Yummy!
this recipe was so easy. thank you. I used Olive oil to cut out the saturated fat( I love coconut oil, but my husband can’t have it. The house smells so good. Letting it cool for 45 minutes as directed, can’t wait.
I made this today. Very simple and oh my gosh absolutely delicious. I’m loving it as a healthy snack. No more store bought granola!!
Made this today. O….M….G!!!!
Way better than store bought. I used lightly salted mixed nuts, added Chia powder, Cacao sweet nibs and dried cranberries, fresh Navel Orange zest, virgin coconut oil, and bourbon barrel aged maple syrup. Amazing!!! Thank you for posting this.
I’m excited you think so! I appreciate your review, Terry.
This is absolutely delicious, thank you so much for sharing and such a well explained recipe too. Hubby has said the best granola he’s ever tasted. I’m going to be making more today and will be adding Orange Zest & Coconut, yummy (I hope!)
This recipe is perfect. I originally was looking for a way to use up a bunch of raw nuts/seeds I didn’t know what to do with, but now I make it regularly because it’s so good. I use a 50/50 mix of maple syrup and honey because I like the flavor, and haven’t added dried fruit yet. I also cut the salt down a bit, but make sure you do add some. My oven runs hot so I figured out to do it at 340 for 20 minutes instead and it crisps up perfectly, even using olive oil (I’m allergic to coconut so haven’t tried that). Literally anytime I need a recipe for something, I come here first and I’m never dissapointed!
This granola is delicious! I make it every weekend for the upcoming week. My husband demands it! lol! Wondering if i can substitute steel oats for the rolled oats? Will it change the cooking time or simply follow the recipe as is?
thank you,
Staci
Hi! It may be too hard, so I’m not quite sure.
I was wondering if you have ever tried adding chia seeds to it?
Love the recipe
I haven’t, but you could add them to how you serve it. Like in yogurt or a smoothie bowl!
My “go to” assisting in my fight against developing Type-2 Diabetes. I eat it with no sugar added yogurt. Consider: doubling the cinnamon. To reduce sugar, cut the maple syrup to 1/3 or 1/4 cup and making 1/2 of the this a sugar-free maple syrup substitute. Eliminate the salt. I bake for 22 min @ 375 degrees at the bake mode in a convection oven.
When do you put the dried fruit in?
Hi! See step 5.
Loved this recipe so much! I just wanted to say though that it doesn’t make 16 half cup portions.. the recipe only calls for 6.5 cups of dry ingredients so it will make 13 half cup portions.. which obviously also effects the calories. I think it’s more like 340 per serve.
Can sugar free syrup be used for part of the sweetner. I’m wanting to lower the glycemic index. Also – I stirred in a handful or so of quinoa. Can’t wait till it comes out of the oven. My new go-to replacing my craving for cookies
Hi! You could try it. Let me know if it works.
Hi Kathryne!
Thank you for sharing your recipe! I only have avocado oil on hand, do you think I could use that instead of the coconut or olive oil?
Hi! Sure, that should work fine. Let me know what you think!
Great recipe, I make this every week. My teenage children love it. I add mix seed, cranberries, dried blueberries and goji berries after the granola has been cooked. We have it with yogurt and honey
I found if the oven is turned down 50 degrees and time is shortened by 5 minutes, the batch will not burn.
LOVE this recipe. Thank you!
You’re welcome! I’m happy you loved it.
I have a seal a meal and was wanting to know if I put them in a ball canning jar and seal it air tight, how long of a shelf life do you think it would have? Would the oil go rancid?? Just wondering if you’d known anyone who did this.
Hi! Sorry, I’m not sure as this wasn’t designed for that and can’t point you in the right direction.
Made this today and it’s great! Just a standard, yummy homemade granola. No bells and whistles but plenty of ways to make it so if you’d like.
Delicious! It also makes the house smell amazing. A little ground ginger in addition to the cinnamon is a great touch.
Thanks for another great recipe, Kate!
Super easy and super yummy!
Have been eating it right off the pan.
Hoping enough is left for breakfast tomorrow.
I actually made this recipe with no salt (I’m on a low sodium diet) and it was still excellent!!! I used raw Spanish Peanuts, raw sunflower seeds and raw Pepitas for the nuts/seeds. I also used almond extract. I used maple syrup as well, but today I’m going to try a batch with honey!
Thank you for sharing how you made this one, Michele! I’m happy to hear you loved it.
In this most recent batch, I used sunflower seed oil and avocado oil and I used up an older bottle of honey that had partially crystallized. (I warmed the honey up first until it turned back to liquid.) It came out awesome!!!
Can’t stop eating it!!! So easy to make and so many variations to try. Thank you!!!
Hooray! Thank you for sharing, K.
Making this for the second time! Delicious, my new favourite topping for my morning fruit and yogurt! Thank you!
You’re welcome, Donna.
Thank you for sharing this recipe. This is a staple in our house now… everyone loves it. The recipe is easy and come out so tasty… you will buy never store granola again. And the aroma when it is in the oven is just so awesome.
Just a question… if I double the quantity of oats, do I double all quantities? And how much time in the oven do you recommend?
Thank you for sharing this recipe. This is a staple in our house now… everyone loves it. The recipe is easy and come out so tasty… you will buy never store granola again. And the aroma when it is in the oven is just so awesome.
Just a question… if I double the quantity of oats, do I double all quantities? And how much time in the oven do you recommend?
I made the granola..OMG!!! The house smells so good and the granola is so delicious ♥️ I will never buy bagged granola again !
Wonderful to hear, Kathy! Thank you for your review.
Love it! Thank you! :)
If I make half the quantity, does the time in the oven reduce a little bit too?
Sheyna
Hi! I haven’t tried it. Sorry I don’t have specific direction for you. It does keep well for a few weeks on the counter, or you can try to freeze it.
I regularly make half the quantity and still bake for about 25 minutes, with a pan rotation halfway through.
This is absolutely delicious, but I prefer a granola more chunky and less crumbly. This came out very crumbly for me, with the only chunks being where my chocolate chips melted and then hardened again! Any tips?
Help! My granola did not clump up or crisp at all.I used “coconut manna” which is described as coconut butter, instead of coconut oil. Do you think this is the problem?
Hi! That is likely the issue as you want an oil for this.
I love cookie and Kate!
But I must have done something wrong with this recipe. I followed it to a “T”, but my granola did not clump. When you say use a “half pan”, do you mean a half pan that fits in half the oven-that is what I used…the granola seemed to spread quite evenly for that baking sheet. Should I have used something smaller? The flavours were great, but I agree with a previous poster that the recipe calls for too much salt: I halved the recipe and it was still too much-didn’t make the flavours sing at all. Overall, a great recipe if I can just get it right! Love your recipes!
Hi! I’m sorry it didn’t clump and didn’t love it as is. You can see the pan I mean specifically in my shop page. Did you let it cool completely?
Love this recipy. Easy and has lots of different variances you can use. Nothing better than the smell of granola cooking in the morning as I watch the snow fly out my window up here in South Dakota!! Thank you
I love this – thank you so much. It’s now a staple at my house. Do you have nutritional info for it?
Hi! The nutritional information is below the recipe notes.
This is a phenomenal base recipe! I can’t wait to “play” with it and try adding different things. Although, it is really delicious without adding anything extra. Thanks for sharing! Love your recipes!
Love this recipe even if doesn’t stick too much… You don’t have a big lamps of granola, any idea why???
Still amazing though!
Hi! Are you letting it cool completely? How long to you leave it in for?
Hi!!! I let cooling down all night and cover it with a cotton cloth once warm, but you can see there are not clumps when I take it out from the oven. I cook it for 20/25 minutes and half way through I stir it and level it again. I’m using Quaker oats (British oats!)
Thanks so much for sharing this!
I loved this recipe. Easy to make and a great snack option. As I prefer low-calories stuff, this recipe was in my budget. I swapped maple syrup for a lighter version and it still tasted delicious.
Thank you!
Lovely recipe! Glad to find granola without that coating of flour.
I stumbled across this recipe and I am so happy that I found it! This granola is absolutely delicious and super easy to make. I will never buy granola from the store again! Thank you!
I’m happy you found this recipe too! Thank you for taking the time to share, Alexandria.
Have you made granola with other grains (like quinoa or millet) ?
I like oats best!
Sometimes I’m a bit wary when a recipe claims to be “the best”; but this recipe title lives up to its name. This is my new go-to recipe, and I’m grateful to be done searching for the perfect granola recipe. Thanks, Kate!
Hooray! I’m glad you agree, Jaena! Thank you for your review.
Used regular Quaker Oats.
Added chia seeds,cranberries,pecan,and walnuts.
Cook for 18 to 20 min.
Excellent
This recipe is sooo good! I’ve made it at least 5 times now. For my personalized recipe, I like to use a bit more dried fruit than called for because I love the chewy texture dried fruit takes on when it’s baked. I also add slightly more nuts, too. I have tried with maple syrup and honey, usually doing a mix of the two, and find that more honey makes the granola clump together better. The nuts I use are from Costco’s baker’s box, which contains bitesize pieces of pecans, walnuts, and almonds. You HAVE to make this recipe. Homemade granola is so much better than store bought. I like to eat mine with milk, almond butter, and blueberries.
Mine didn’t clump up at all and it is very plain and not very sweet. What makes it clump up the maple syrup/ honey? I may have added more coconut oil than the recipe called for. I make granola regularly but blend peanut butter with the maple syrup and I don’t use any oil at all. Sorry but I really didn’t care for this recipe and I will go back to my nut butter version.
Hi, I’m sorry to hear that. Changing the recipe by adding more oil will impact your outcome.
I am food and cooking illiterate and so was very proud with how well this turned out for me. Fast, simple, and way better than any granola I have bought. Yum!
That’s great, Matt! Thank you for sharing.
Beautiful recipe! This will be my go-to from now on. The key is to not over cook and let cool all the way.
This has become my go-to Granola recipe, so good! I don’t like overly sweet flavours so I was worried that a 1/2 cup of honey would be too sweet but it’s just the right amount. It’s maybe a touch on the salty side but I enjoy it that way so it works for me. The first time I made it I accidentally put the dried cranberries in with all the other ingredients prior to baking rather than mixing in at the end, but it came out just fine so I’ve continued to do it that way. I add cashews, almonds, sunflower seeds, pumpkin seeds, and flax seeds (or some combination of those). Great recipe, thanks for sharing it!
I’m happy you love it, Sarah! Thank you for your review.
This is far and away the best granola recipe EVER. I make batch after batch and anyone who tastes it proclaims it the best! Thanks you :)
Maybe it was because I used gluten free oats but this recipe didnt clump *at all* and there is just no flavor there. Sorry but high ratings or not, this one is going in the trash.
Hi Lee, I’m sorry this didn’t turn out for you. Gluten free oats wouldn’t change it as that is a contamination concern vs change in the ingredient. Did you let it rest completely until it cooled?
Hi Kate.
Yes, i actually let it sit overnight because I left the kitchen and forgot about it. It’s almost gone now. DH commandeered the container and munches on it every night. He said he thought it looked like kitty litter. Haha! I will try recipe again but not with GF oats.
This is my second time making this recipe. I love it with blueberries on my yogurt for breakfast.
So good! I did olive oil, honey, 1 cup chopped pecans, 1/2 cup walnut chunks. Only thing I would do differently is to stir twice. Could just be my oven…
In the oven right now. Smells amazing. Loved the freezer tip… Granola isn’t an everyday breakfast for me and I hate waste. Can’t wait to try some.