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 have been making this granola for my breakfasts for months now and I still look forward to every bite! So delicious and easy to make.
I have been loving this recipe and it makes the house smell wonderful! I was wondering how long the granola is good for in the fridge?
Hi! See my note in the final step.
Lovely granola! Have made it every week!
Found this recipe, made it, and now I’m hooked! Absolutely love it, better than any store bought!
I sure do love a recipe that is easy, modifiable, and turns out so good!! This was a winner! Instead of maple syrup I went with a combo of honey and apple cider syrup I purchased from Athol Orchards. It was so amazing!!!
I can’t keep this stuff around. Not at home or work. I’ve made lots of different granola‘s but this is the easiest and tastiest recipe. I love your website and it’s always my go to when I have a certain ingredient I want to cook.
So I’ve eaten this granola, every single day, for the last 15 months.
It’s so incredible I have abandoned all other breakfasts. I get disappointed at brunch.
My way: only coconut oil, walnuts and pepitas, only maple syrup, lower heat for a longer bake.
Mix with yogurt, a Tbs of Peanut butter, blueberries, flax seed and chia seed. Freaking BOMB breakfast.
That’s amazing! I’m excited you enjoy it so much, Jon.
I make this every week! I add flax seed to the oats. I then use a combo of avacado oil, syrup, and honey. Then I add finely chopped almond, dried cranberries, raisins, dried blueberries, and mini chocolate chips after baking, I’ll NEVER buy store bought again!
omg this granola recipe is AMAZING!
i made it and nearly ate a quarter of the pan by myself LOL
i ended up using cashews and sliced almonds as my mix-ins and grapeseed oil as the oil and it turned out SUPER clumpy and crunchy :)
the only changes i made were that i baked mine for 25 mins and left it in the cooling oven for about five mins to continue to crisp up!
I really enjoy this recipe.
Have you tried cooking it in an air fryer? Now that it’s getting warmer, I’m trying to avoid turning on the oven.
Thanks.
Hi, I don’t use an air fryer, so I’m not sure how that would work with this recipe. Sorry!
We made this granola a few weeks ago and at the whole batch in a few days, so we made it again. Everyone LOVED it. I made it the first time with half maple syrup and half coconut sugar and it clumped together much more, but we liked it both ways.
That’s great! I’m happy you all loved it. I appreciate your review, Kristi!
First time making granola and I think I will be sticking to this recipe. Like how easy and delicious it is. Also like that it will be easy to adapt to what I have available.
Hi Kate, I absolutely LOVE LOVE this recipe. I had one clarifying question for you. In the recipe notes it says top granola with dry fruit AFTER it’s out of the oven, but in the video,I think the nuts etc are added in the wet mix. I have had some cranberries and almonds burn a bit when I follow the video recipe. Tips?
Hi! Yes, fruit on after it has baked. Sounds like you need less time as your oven may run a little hotter.
Oh my….this is soooo yummy.
I wanted to make it so that my teen would like it, as though she doesn’t’ like nuts. I did add small chopped walnuts, pecans and the pumpkins seeds. I added some unsweetened coconut flakes and unsweetened, cranberries.I used avocado oil and in addition to the cinnamon, I added 1/2 teaspoon of nutmeg and a few shakes of cardamon.
It gave it a chai or baklava flavor and it was perfect. Even my picky teen ate!
we will make this routinely…great healthy snack.
Thank you for sharing, Elle! I appreciate your review.
Love this recipe and make it over and over…I love that we put the dried fruit mixed into the recipe before cooking. It creates for a soft very soft leathery fruit texture. Other recipes have you put raisins and all after the cooking. I used Chinese 5 spice coz I was out of Cinnamon and it raises it to a another level of taste bursting through. Pumpkin Pie Spice will work too. I used Grapeseed oil vs EVOO because it’s got a high smoke point. Love this recipe. Thank you!!
Wonderful, Mary! Thank you for your review. I’m happy you enjoy versions of this granola.
This granola is the BEST! It’s not too sweet and it’s easy to adjust to whatever you have available. I’ve been making for months now, and I use 1/3 cup oil and 1/3 cup maple syrup and it still tastes yummy. I also double or triple the cinnamon. Almost every week, I make it for my mother-in-law and for her, I use the suggested 1/2 cup coconut oil and 1/2 cup maple syrup but then add 2 tsp of cinnamon. She loves it so much that she has to hide it from herself so she doesn’t go through it too quickly. I love the taste and also the satisfaction of making it myself. It’s just so easy and it makes me so happy! Thank you, Kate, for your great recipes and positive approach.
I made this granola and loved how it tasted.
I have never made granola before, this was easy and tastes delicious.
Thank you for your review, Cecilia!
This is probably the best granola recipe! It’s so much better than store-bought, and it’s my family’s current favorite! Thank you so much Cookie and Kate!!
This was the easiest and most delicious granola I have made to date!! . I made half with local honey and half with maple syrup. Honestly I cannot pick a favorite!!! Both came out perfectly and are crazy flavorful!!! Thanks for sharing this wonderful recipe!!
Thank you for taking the time to comment, Gigi! I appreciate your review.
This is really is the best. I have really been enjoying your recipes. I found your site when searching for Tahini dressing. I also made the zucchini brownies and the granola. Veggie pizza is on the menu for tonight! Your photos are also gorgeous. Thank you for sharing all this with the world!
So many recipes, Susan. I love it! Thank you for taking the time to comment and review.
This is my go to recipe for granola. It’s the best-tasting granola ever!!
Wonderful, Tarra!
Over the last few months I have been trying many different recipes for homemade granola. Today I came across yours and made it right away. I have to say this one is the best one I have made so far. I altered it slightly and used honey and maple syrup, cashews and a few sesame seeds. If you are looking for a delicious and easy to make granola this is the recipe for you.
I’m glad you think so, Brenda! Thank you for trying it and commenting.
Hi, I don’t have any coconut oil, can I use melted butter instead?
Hi! Olive oil will work too.
I first made this granola about a year ago, and I’ve made a batch, every four days ever since. My 8 year old son and I are completely hooked and despise having to eat anything else at breakfast or bedtime snack. I don’t add the dried fruit when baking, but throw in a handful of currents whenever I make a bowl. If I have fresh blueberries or strawberries on hand, those are just insane in this granola. I am full on obsessed. Thank you!!!
I love that! Thank you for sharing, Katie.
Tried it and love it. Just out the oven and it started to go… now half an hour later only half left. Thanks. Rene
I used to make my own granola and yogurt but haven’t in years. Made this mostly your way and it was just delicious! Added some sunflower and sesame seeds to the mix. Also added some ground flax seeds and chia seeds halfway through. Loved your tip about pressing the mixture down and allowing to cool, then breaking apart. So much better than I made in the past! I’ve just finished this lot and will be making more tomorrow. I love it with yogurt, almond milk, fresh fruit, ice-cream, on salads, etc. Thank you for getting me back into making my own granola again. ~ Cindy
Thank you, Cindy! I’m happy you enjoyed it.
Love this! Super easy to make and it is delicious.
Hi! I recently made one batch of this granola and it tasted great! However, I was wondering if it was possible to reduce the amount of oil used? and if so, do i increase the same amount of sweetener as the amount of oil reduced? Thank you!
Hi Chanel, I recommend this as written for best results. I found it works the best with the ratios written to get the clumpy result.
I’ve been making granola for several years. So I decided to try this recipe for a change of pace. So glad I did! I doubled it using a large roasting pan. Here are the ingredients I used:
Pepitas, sunflower seeds, pecans, raisins, shredded coconut, flax seed, chia seeds,
oil, maple syrup, vanilla and oats. I think this is the best one I’ve made so far! Thank you for sharing this amazing recipe.
PS…Next time I may add black strap molasses.
My family loves this granola. I replaced pecan with walnuts as my daughter prefers walnuts.
That works! Thank you for your review, Amisha.
go to granola recipe <333 plain, simple, versatile straight to the point and downright tasty! thank you
This granola never disappoints! Have made it for friends and family many times … it’s become known as the friendship granola. We use sliced almonds and organic orange extract, everything else is as the recipe states.
This has become my go-to granola recipe. So perfect and easy to add my own touch.
I love it! Thank you for sharing, MB.
This is my go to recipe for granola. Delicious every time!
Never made granola before finding your recipe. Absolutely love the adaptability of nuts/seeds. I used a 1 1/2 cup mixture of chopped walnuts, sunflower seeds, pumpkin seeds and sliced almonds. I used gluten free oats, maple syrup, followed the rest of your ingredients list and added raisins at the end. My husband and I love this so much I had to put it in the freezer or it would be gone already! Thank you for such a wonderful, healthy granola recipe.
You’re welcome, Audrey! I appreciate your review.
This is so easy and so so good. I used coconut oil and maple syrup, a mixture of steel-cut and rolled oats,flaxseed, chia seeds, hemp hearts, pumpkin seeds and pecans. Thank you for the recipe!
You’re welcome, Merry! I’m happy you enjoyed it.
Hello Kate, and Cookie:
I’ve been tinkering around with your Healthy Granola recipe since Oct 2020, and have finally settled on the perfect-for-me formula. It’s nut- & seed-heavy compared to yours, and omits dried fruit because it gets stuck in my teeth. I would LOVE to know its new nutrition information; and what to add to convert it to bars for portable snacking, if you’re so inclined. Thank you, and happy tasting!
1 1/2 c old fashioned rolled oats
3/4 c sliced almonds
3/4 c raw sunflower seeds
3/4 c raw pepita seeds
1/2 c flax seeds or ground flax
1/2 c chopped walnuts
1/2 t ground turmeric
1/4 t salt
1/4 c unsweetened coconut flakes
1 T olive oil
1/3 c honey
1/2 t vanilla extract
Proceed with original recipe steps, adding coconut flakes at halfway stirring.
Beware of this recipe! This recipe is dangerous because it is so yummy you will eat all of it in a very short amount of time. Luckily, it’s also very easy to make so you can just make more. ;)
I love that, Julie! Thank you for your review.
This is delicious! And so easy. It will be a staple in our house from now on. Thank you!
I love it! Thank you for your review, Amy.
Best granola recipe ever! Easy to prepare and so tasty.
I really love this granola recipe. I finally tried the melted coconut oil and the difference in taste was wonderful.
I tried making granola for the first time using your recipe. But after I let it cool down, the bottom bits ended up stuck to the parchment paper. What could be the reason for this? I even gave it a stir halfway. Although the baking paper was really oily from the granola. Maybe I baked it too long? It was golden brown rather than light golden. Would love to know for next time.
Hi! I’m sorry to hear they got stuck. How long did you bake it? Sounds like you may have baked it too long. Let me know how it goes when you try it next time, Gillian
This sounds great! I noticed in your notes you can make nut free by replacing with seeds, but is there any way to leave both out for a toddler friendly version? Would I replace with more oats? Thank you!
Hi! I haven’t tried it with just oats. Let me know if you try it.
I usually get granola for camping trips, but our local co-op no longer carried our favorite mix, so I tried your recipe and I’m so glad I did! Easy peasy and so much better than even good store-bought granola! Not too sweet, and just the right amount of salt and nuts. Thank you!
You’re welcome! I’m happy you enjoyed it.
Hello…
I love this recipe. So much better than store-bought. I halve the coconut oil and add in organic almond butter to make up the difference and it’s super yummy. Thank you for sharing this recipe. Our whole family enjoys it.
Lucca
Making this granola recipe for the second time. It was a big success with my husband and I. First time I used dried cranberries, this time dried blueberries
The best !
Hi! Can I use blended dates (with water) instead of maple syrup? Thanks
Hi Roda, I haven’t tried it with that approach so I can’t say for sure.
I wasn’t really into granola, but one day I thought that I might buy some at the grocery store. I found your recipe online just before going to the store. I thought, “Wow that recipe looks delicious”, however, I thought I might check out the store bought first. No, no, no, it looked terrible!! I ran and bought the ingredients for your granola as fast as I could! What a wonderful and simply fantastic choice I made!!
I’ve just baked my second batch! My husband and I love it! Thank you so very much for your delightful recipe!
I love it! You’re welcome, Helen. I’m glad you loved it.
Hi Kate
Your recipie is perfect! Much appreciated and so are you
Love Ivy Ray
This is such an amazing recipe the coconut oil really is a wonderful touch .
I’ve made this recipe probably 50 times and shared it with at least as many people! I tend to go heavier on the dried fruit and nuts (cus why not!?!) and my favorite part is always doing something different. As I type this I am peeping my kitchen to make about 5 batches for upcoming Mother’s Day gifts!!!
I’m addicted to this granola- I have it with yoghurt and chopped apple, so yummy!
Thank you for your review, Wendy!