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.
This by far the best granola I’ve ever made! Followed all the great tips for chunky style and it came out beautifully.
Good recipe but the temperature and time is way too high. I lowered it down to 330 and only cooked for 40 minutes and it still was too brown. I’m going to go 315 for 35 and check it then next time.
Hi Elyssa, I’m sorry to hear that. Where are you placing the pan? Middle rack? Are you using a standard conventional oven?
Truly a fantastic granola and so easy to make. Love all of your recipes!!
I wanted a lower carb granola as I am diabetic, so I put in a couple of tablespoons of monk fruit for half of the honey, ; I put in half the oil, more cinnamon, and a cup of chia seeds for fiber and protein. No dried fruit. It smells wonderful!
Y U M and You Rock Kate!
Excellent basic recipe and alternative suggestions will eventually all be tried!
On my second batch, I added turmeric and black pepper. It’s really quite good and adds a bit more anti inflammatory jazz to the mix.
You should try it.
Dang, I could eat the entire batch! This is amazingly delicious. My first time making my own granola… I will never buy from the store again. Thank you!
You’re welcome, Debi! I’m delighted you enjoyed it.
Hi there- Have you ever made your granola without syrup or honey addition? I might try it, but thought I’d ask first…
I LOVE LOVE LOVE this granola! Our family eats a lot of granola and it’s so dang expensive at the store! I love the fact that this makes so much and costs so little! I also love the variety you can add! And it’s EASY! For full time working parents of 2(plus furbabies) easy is my jam!
Great to hear, Kassie! Thank you for your review.
Love this recipe! I make it for my daughters coffee shop to mix with yogurt. Its a favorite!Did I mention it taste great?
Kate and (Cookie), I am so grateful to you for this wonderful recipe. I am no whiz in the kitchen, but even I couldn’t mess this up.
I’ve made this granola a half dozen times in the last couple of months, and it is been delicious every time! My finicky husband loves it, and I love it too.
Just whipped up a batch, and we’re enjoying the amazing fragrance it fills the house with. Had to sit down and write you a note of thanks. So thank you!
Like I now see some others have mentioned, mine was burnt to a crisp after ~18 mins. I’ve had to bin it all :( I also find it very salty. I’ll try again for far less time.
Hi Rebecca, I’m sorry to hear that. I have made this several times and haven’t experienced that. Where are you placing it in your oven? Are you using a conventional standard oven or convection?
I made this granola yesterday, following the recipe exactly (I used slivered almonds and raisins only because I had them on hand). This morning I tried my first bowl and I must say how delicious it is! I love that it is a healthy alternative to boxed cereals and much more satisfying. Thanks for yet another five star recipe! Keep up the good work.
Thank you for sharing, Joshua! I’m delighted you enjoyed it.
Is there anyway to make this oil free?
This recipe wasn’t designed that way. Sorry!
This recipe is super easy and so delicious! I have always steered clear of store-bought granola because it’s so full of sugar usually and quite pricey, so I googled homemade granola on a whim one day, and this recipe was the first and only one I have ever had to try. It’s so yummy – whether by itself, on yogurt, or even on ice cream! And, my house smells amazing afterwards too! Thank you for sharing with the world!
I made this by the bucket full last year and even gave away jars to only the best of friends. People, this is the best granola ever!! I added pecans, dried candied ginger, dried craisens, the list is endless. My only problem is how in the world do you let it cool before diving in?!? Do yourself a favor and make this now!!
I made this yesterday and my house smelled so good!! I added an extra 1/4 cup of honey to give it a little more sweetness. The only problem I had was getting it all crisp because it was so thick on my cookie sheet (12×17) largest I had. Next time I will divide between two cookie sheets.
Had it for breakfast today and it is so yummy I will be making again. Thank you for sharing this recipe.
Excellent! Best granola recipe I have ever made and eaten! The flavors are perfect. Thank you for sharing! So excited to make this again and again!!
Love the simplicity of this recipe. I made it without oil, salt and cinnamon. I added peanut, walnuts and maple syrup. Topped it with raisins and dried papaya the second time I made it.
This recipe is a keeper!
Thank you!
i absolutely love this recipe ive now made it multiple times and every time its wonderful exspecially over yougurt as a snack or a lunch or even a sweet craving
Hi Kate- I made this yesterday and it is fabulous! I added tart dried cherries after it cooled. I let the granola sit for a few hours, but it wasn’t as crispy as I would like. I did cover it loosely with foil after it felt cooled, and left it in the pan before I had a chance to put it up in a container. Any thoughts on how to crisp it up next time?
Hi Molly, let is rest uncovered on the pan to cool completely without disturbing it. Then, transfer to and airtight container. I hope you try it again!
Have you ever put peanut butter or peanut butter powder in the granola. Just wondering if that is possible.
Hi! It’s delicious topped with peanut butter. This recipe wasn’t designed to be made with peanut butter.
Hello, i am trying to use up pantry items that i bought qell and was wonderingnif i could use corn syrup.instead of maple syrup in the granola recipe thank. Ps your recipe is my go to for granola and i love it ao much!
Hi Sue, I wouldn’t recommend it. Sorry!
I love this granola recipe! I use maple syrup because I am from Vermont and my neighbor taps his trees and whenever I run out all I have to do is cross the road and buy locally! I love the combination of pecans and pepitas with the oats. I often use dried cherries instead of cranberries if I have them. I agree the salt makes the recipe pop! Thanks for the great recipe!
Love this! It’s so simple and I had everything I needed in my pantry. Decided to make my own granola because I couldn’t be bothered reading and comparing ingredients on the back of boxes in store. This way I know exactly what is in it! I used organic honey, Brazil nuts, coconut flakes and I added a pinch of ginger powder for a kick of flavour. Hubby loves it too :)
Cheers,
Rania (Sydney, Australia)
That’s great, Rania!
Hi Kate,
I have to give you credit! This is the best granola I’ve ever eaten! I Made mine with your base of ingredients plus chopped apricots, prunes and some raisins. I added sunflower seeds, ground flax seed and lots of cinnamon as well as salt. Salt really is important as you mentioned. I too used coconut oil and real maple syrup. I swear the sunflower seeds add an almost buttery flavor. Thank you for sharing your base recipe. I cannot get enough of this treat!
Thank you, Pam! I’m delighted you love it.
Hi ! I made your granola and it was outstanding and no more store bought junk! I used seeds nuts dried cranberries, raisins and coconut. I’m addicted to this now and I want to send a big batch to my son in new Hampshire. Can you tell me how to send the granola and the bars I made too? I can UPS it but how do I wrap it and prepare it for shipping? Thank you so much! He can’t wait! Oh I’m sending from fla to NH. Thanks again Lisa
I don’t have shipping instructions, Lisa. Sorry to disappoint!
Hello! I would like to add sunflower seeds, flax seeds, and quinoa. Do I need to add additional honey/maple syrup to make sure the extras get coated?
It sounds delicious as is, I just want extra goodies.
Thank-you for your advice!
Lori
Hi Lori, I’m not sure without trying it since the ratios would change. Sorry!
The best. So delicious.
Great insight and recipe! I love the extra bits about variations and leanings such as “chunky” types. The lack of adds and background fluff makes this recipe and website all the more simple, clean, and resourceful. Keep it up!
Love this granola, I make it and share, often. I add ginger and cayenne to mine. Thanks for the recipe.
That sounds interesting! I’m glad you loved it, Patti.
Mine never clumped or hardened, what could I have done wrong?
Hi Shahb, I’m sorry to hear that. Did you allow it to cool completely on the pan?
Granola didn’t come out crispy. I think the olive oil is the culprit. Probably would be better if much less is used or perhaps none at all. I also used honey. Since I also used walnuts and coconut, they also would release oil upon heating. But overall the taste is good. Will make another batch without oil.
Hi Rich, I’m sorry to hear you didn’t have a great result. I have made it several times with olive oil and haven’t had issues. Did you let it cool completely?
I was looking for a good healthy granola recipe and am thrilled that I found this one. It is so easy, versatile, and flavorful! I used maple syrup, included pecans/pepitas/almonds, and added dried blueberries. The end result is wonderful. I enjoy a couple of Tablespoons sprinkled on my yogurt fruit bowl. For anyone following WW, this comes in at 1 point per Tablespoon. Thank you for the tips on how to make it clump together a bit. Worked like a charm.
I’m happy you found it too, Elaine! Thank you for your review.
Best ever granola. Fail proof. Thank you for the recipe.
Love,
Rabiya
You’re welcome, Rebiya!
How much is a cup in metric please?
Kind Regards
Annie
Hi Annie, I don’t provide conversions, sorry! I know others have found a conversion chart helpful.
I made this today and the house smell so delicious and comforting. I added walnuts, dried bananas, and
coconut, honey instead of maple syrup and coconut oil.
Thank you for the recipe! Ready to dive into my granola with vanilla yogurt. :)
You’re welcome, Helen! I’m happy you enjoyed it.
I have all the ingredients and not enough coconut oil. Can I avocado oil instead? Or would it taste weird?
Hi Laura, I believe it may work ok. Let me know! It’s a neutral oil so the taste shouldn’t be overpowering.
I don’t cook much but when I do, it’s your recipes! I’m vegan so I follow the vegan options and they turn to be absolutely amazing. Thank you
You’re welcome, Marina!
I used a mixture of nuts as well as 1/4 cup each flax seeds and chia, for more fiber. I splurged and used real butter. Delicious!
It is quite good. The third time I made it I put it in the pan without parchment paper. It stuck to the pan like crazy, but that’s my fault. Make sure that you use parchment paper
Hi Joann, yes you want to make sure you use the parchment paper. I’m sorry it stuck! I hope you try it again.
I made this and love it! I found that I could get most of the ingredients at Costco instead of spending so much at my local grocery store.
This is a decent jumping off recipe. I was concerned there’d be very little flavor with the recommended amount in the recipe so I put in about 1 tsp of pumpkin pie spice and nearly 1 tbsp of cinnamon. I’m glad I did because the flavor is fantastic. I think I got maybe one or two clumps so I need to google around and figure out how to make the granola stick together. Thanks!
Wow, I didn’t know you are a Kansas City girl too! That’s my hometown, but I’ve lived in Georgia for the last 23 years.
Actually, I don’t care for granola, but this granola… I love it and will make it often. I used half keto maple syrup and half honey, other than that I changed nothing. Thanks so much for a wonderful recipe!
I’m glad you like this granola! I appreciate your review, Beverly.
My granola has been out of the oven for an hour but still looks slightly wet. What should I do?
Hi Jan, I’m sorry to hear that. Are you sure you followed the measurements and the pan was big enough? Did it ever crisp up?
It did not crisp up even when I spread it between 2 pans and put in oven on 200 for 20 minutes. I have made it a number of times and the only difference this time was I used coconut oil instead of olive oil. It is still yummy you just have to shake the jar to break it up! Hope all goes well with new baby!
Hi Jann, the temperature is likely why since it needs to be 350. I hope you try it again!
I baked it at 350. I was just trying to “dry it out” at 200. I have made it a number of times. This is probably user error.
This granola is beautiful! I love that it isn’t too sweet – the salt and olive oil worked perfectly. Kids have scoffed down a couple of bowls each already. Thank you for providing us with another breakfast staple.
I’m delighted you love this granola, Liz! Thank you for your review.
LOVE THIS RECIPE!!!! I make it twice a month and I follow it the way it was written, but add extra pecans because they are so good!!! Thank you for sharing such a delicious recipe!!!!
Wonderful, Jen!
I can’t stop making this and my family can’t stop eating it! I live with a bunch of “Clean Eaters” so not many things make the acceptable list in this house. The variations make this recipe new and different each time. There are a million recipes for homemade granola but yours is our favorite! Thank You
I wanted a granola with no fruit. Made with lightly salted pumpkin and sunflower seeds, chopped almonds and walnuts, honey, cinnamon, a touch of turmeric, vanilla extract. I was actually able to make squares. Yummmmy!
Hi Kate,
I’m so excited I found your blog! Is it possible to add some heated/melted peanut butter to the granola before baking? I was worried that would throw off the wet to dry ingredients ratio and wasn’t sure what adjustments I’d make.
I haven’t tried it with this so I’m not sure how it would turn out. It’s delicious topped with peanut butter!