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.
My go-to recipe for homemade granola! I was sad when I couldn’t have granola from my friend’s company for a time, so I gave your recipe a try and I was sad no more! Added cardamom and pinches of clove, nutmeg and allspice for some Christmassy flavors and WOW! Love how crisp it gets from the coconut oil. Such a winning recipe!
I’m glad you loved it, Elaine!
This recipe is amazing and so easy. I honestly didn’t think it would be crispy but sure enough it did after it sat for awhile. A big hit with my work family too. Thank you
Hi, do i need to toast the nuts and seeds before mixing them into the oats?
No need to toast before mixing!
I made this granola as is with my Special Needs class at school, and they loved it… came back for seconds and wanted to take the leftovers home! Also were reluctant to share it with their family (I agree – I didn’t want to share it either!)
My daughter can’t eat oats, so we then made it with quinoa flakes instead. The finish was slightly more earthy, and comparably not quite as sweet as on the oats as more surface area for the maple syrup to cover on the quinoa flakes. BUT I loved this version just as much! The right balance of sweet and salty. I’m guessing it would also work with rice flakes (rolled rice).
I have to pace myself in making it, otherwise I’m the one that eats it all… in a week! All I can say is YUMMMMM!!!!!
Really enjoyed this recipe! So easy and love all the different variations. I did use less salt for a lower sodium batch.
I used what I had on hand i.e. dried chopped figs and hazelnuts. I came our really good.
Thank you for the recipe! I love it and have been using it for a year :)
Wonderful to hear, Judit! Thank you for your review.
Love this recipe! I’ve been searching for a recipe for a granola since I wanted to make it on my own without any preservatives from the store bought ones and my boyfriend and I love your recipe so much!!! It really is the best!
Only granola I will make. Have tried many and this is by far the best. Always double and throw half in the freezer. Comes out of freezer fresh and delicious. One minor problem, I can’t stop eating it!
Thank you for sharing, Megan!
I have made this granola and it is the best tasting granola ever ! I have it memorized now !! I added flax seeds patinas & sunflower seeds as well as sesame seeds ! Thank you for this invaluable recipe! Much Love !
I make this granola on a regular basis however my family live it so.muchnut never lasts passed day 2!
How do I make it into granola bars fkr school and work please?
Many thanks
Julie
Hi Julie, I suggest my Easy No-Bake Granola Bars
Thank you so much for this recipe.
Yesterday I made another batch, as the first one was gone too soon.
My husband, who doesn’t eat granola, when he tried – loved it and now this is his and mine favourite breakfast!
We love it with greek yogurt.
Mine didn’t stick together. Just came out toasted oats and mixins…I used ghee and coconut oil mixture and maple syrup…do you think the ghee is the culprit?
Hi Gabe, that likely is the case. Sorry you didn’t have great results!
I’ve been meaning to comment on this for a few months ever since I first tried the recipe but I spend so much time now making this delicious granola I just didn’t have time to write…ha, ha. Your Healthy Granola has become a staple in my house and is now an absolute necessity. We add it to our standard breakfast flake cereal and to vanilla Greek yogurt. Amazing. I find that if I stir it once midway and then pack it down with back of a spatula for the second half it yields a nice clumpy blend. We love it with chopped whole almonds and dried sour cherries. Yum.
Made this recipe for the first time last week and it is wonderful! I chose to add dried cranberries and coconut flakes and will be making again next week. Highly recommend this recipe.
This delicious and easy recipe has been house granola here for a long time and I’ve never written to say thanks. I love a mix of walnuts, pecans, cashews and pepitas, and because I am allergic to cinnamon I sub allspice. But I’ve done it with and without dried fruit. One day I’m going to add dried pineapple and large flake coconut. I’ll let you know how it goes. Warm regards, Tonia
I made this for the first time today with pineapple i had just dehydrated and coconut because thats what i had and wow what a tropical taste! We loved it Tonia try it!
I’m putting dried pineapple on my grocery list once I press send. Thanks for the reminder and inspiration Patty B.
I tried making this and it was absolutely amazing. It’s so easy.. I’m never gonna go for store bought version anymore
Hooray! I’m glad you loved this granola.
I made this for a second time it is great.
This is my go-to granola recipe now. So easy & good & I can add whatever we have available in the kitchen. So much cheaper and healthier than buying it. Making it today in fact to drop off at the university dorm – a big favourite of my son! Thank you!!
I love to hear that, Hezel! Thank you for sharing.
Hi! I’m making this recipe for the first time with my two year old granddaughter who already loves to cook. I’ve never used coconut oil.
What do you mean by melted coconut oil? Do I warm it on the stove before adding it? Btw, I love your recipes! And your enthusiasm!
Hi! You want to microwave it or you can warm it on the stove. I hope you love it!
This is our favorite granola! It’s easy to make and far better than any store bought brand we have tried. We use pecans, walnuts and almonds and it’s delicious and healthy. Thank You!
Vanessa & Mike
You’re welcome, Vanessa!
Best Granola Recipe I’ve had since I was a child and Grandma use to make it! Thanks you!!!!
You’re welcome, Diane! Thank you for your review.
I have now been using this recipe for several years and with so many variations of fruit, nuts, seeds, etc. I love it so much and will never get store bought granola again. Thank you so much!!!!
You’re welcome, Kate! Thank you for your review.
Would this also work to make granola bars? It looks delicious!
Hi Christina! I would recommend my Easy No-Bake Granola Bars
Hi can i use canola oil ?
Hi, I prefer the oils listed. But, it may work ok.
This is a regular in my house. So delicious and easy. Thanks for the recipe.
You’re welcome, Meg!
Hello…
I made the recipe 2 times… i love it so muchhhhhh
Thank you for it
Rasha
I’m glad you love it, Rasha!
SO GOOD! And so easy. I also added chia seeds and cocoa nibs. Will 100% make again!
That’s great to hear, Tianna!
Love your recipes! Make this and you’ll never buy store bought granola again. I use maple syrup and ghee, teaspoon of each nutmeg, cinnamon and cardamom with a dusting of cinnamon across the top before baking. No stir ins, instead I use 5 cups of oats instead of 4. Sometimes I use thick rolled oats and other times just regular oats. Thick oats make really good granola bars. Way better than Nature Valley…lol. Ive been making this recipe for over a year now….so very DELICIOUS! Sorry it took me so long to comment. Thanks for sharing your gift!
Soooo delicious! I have made this several times with different nuts. I rarely add dried fruit as I like to eat it with fresh fruit. Thank you for developing the recipe, and sharing all the great tips. It turns out perfect every time!
Easy, tasty and simple ingredients. I added coconut, and mixed tropical dry fruit. Perfect!!
I love this granola! My son had an order mix up and ended up with 4 big bags of old fashion GF oats from Bob’s Red Mill he didn’t want. I was the lucky recipient. After years of eating expensive store bought granola I thought I’d try making my own with my bags of oats. I found your recipe that is so easy and tastes so good, no more store bought for me. Plain Greek yogurt, hand full of blue berries and this granola is my favorite way to start the day.
Made it! It was simple and delicious.
I’m glad you loved it, Kira!
Kate: I’ve actually made this about four more times. It really is the Best Granola! It is so hard (impossible!) to find good granola in the store that isn’t loaded down with sugars. This is the perfect solution. I have since tried many of your other recipes and each has been terrific. Thank you so much for sharing your talents.
You’re welcome, Kria! I’m so happy to hear that.
I made this and it is delicious BUT the granola is too chewy and won’t get crunchy. I even cooked it an extra 10 minutes. Any advice? I accidentally added a bit too much honey and am thinking maybe that is the problem. What do you think?
Hi! I’m sorry it didn’t turn out perfect. Yes, the additional honey would impact your results. I hope you try it again!
Great recipe / just baked and added the dried fruit. Suggestions – we did half craisins and half dried cherries. And did add a bit of powdered ginger with the cinnamon. And do layout in an area less wide than a std. baking tin per her suggestion. We will do the next time and use some folded aluminum foil to reduce the space. And yes the parchment paper was needed.
Can’t wait to try the other suggested variations.
Just wondering how long this will keep and the best way to store it. Thank you!
Hi Wendy! See the final step.
Duh! I somehow missed this. Thanks so much for your response.
Thank you so much for this recipe, it’s been my go-to for years and never fails to impress!
I’m glad you love it, Zoe!
After spending over $13.00 for a bag of granola recently, I knew I had to find a recipe for homemade, tasty granola. Yours is so incredibly easy and so good. My variation was using pistachios and pine nuts along with raisins and cranberries. Maple syrup was the sweetener and along with the vanilla I added a few drops of salted caramel flavoring. Winner!
Been using your recipient for about 2 and a 1/2 years now. I love it! Any time ther variations you’ve come up with this share? I’ve used various syrups, nuts and fruits to mix it up. Thanks Kate!
I’ve made this maybe a dozen times by now. By far my absolute favorite granola recipe. I’ve changed up the nuts sometimes, using almonds or cashews but always with the pepitas (my fave) and I’ve added dried blueberries, raisins, golden raisins, craisins. My favorite add in is butterscotch morsels in the mix and baked with the granola. I’m not a huge butterscotch fan usually, but somehow it’s amazing! 5 stars fo sho!!
Obsessed with this granola, have stopped buy it from the shop.
Absolutely delicious.
Thank you
You’re welcome, Denise! I appreciate your review.
You’re welcome, Denise! I’m glad you love it.
I’m making this for Christmas gifts! It’s really yummy & I use all different kinds of nuts, seeds & dried fruit to make it festive!
This recipe is phenomenal. So much better than anything store bought. I added orange zest and grated coconut to mine, and cut the olive oil by half.
I’m glad you love it, Laure! I appreciate you review.
This has become my husband’s favorite breakfast cereal. I have made 6 double batches to give out as Christmas gifts to neighbors and friends this year. I like knowing what goes into the granola we eat and that it is all healthy. Like others, I use a combo of the nuts and fruits I have on hand to change the flavors. I also use a combo of coconut and olive oil at a 1/4 cup each and maple and honey at a 1/4 cup each. I like the combo of flavors. This recip IS the best. I have been making it for a couple of years now. Sorry for taking so long to thank you.
I love it! Thank you for sharing, Linda.
We returned from a trip to the UK in 2019 where we had enjoyed granola from the supermarket. Nothing quite like it in Australia so looked and found your recipe! Love it! I’ve been making it every since. Thanks so much
I’ve made this recipe before as is and it’s amazing! Just wondering if you can you leave out the nuts and fruit altogether? And if so should you add more oats to even out the dry to wet ratio?
Hi! You could try it. Or, if you have a nut allergy, just replace with pepitas.
Never liked oatmeal, but this is delicious. My daughter tried it, loved it, and gave decorated quart jars of it as gifts.
I’m from Ireland and have never heard of pepita. What is it? And if I can’t get it what would be the best substitute?
Hi Margaret! Pepita is a raw pumpkin seed. You can substitute more nuts for the pepitas if you prefer.
Totally addicted to making granola now. The recipe allows you to vary what you make based on available ingredients and preferences of folks in your house. EASY too!
I never made granola before, but I don’t think I will ever buy store bought cereal again. This is so delicious! I just can’t stop eating it, that’s the only problem!!!
I made this for Christmas morning, but I only had one cup of nuts (and also omitted the dried fruit) and it all burnt to a crisp. I may have salvaged about 1/2 cup. Disappointing.
Hi Abbie, I’m sorry to hear that. What temperature and length of time did you bake it for?
350 for 21 minutes, turning halfway through.
Was it on the middle rack? Your oven may run hotter since ovens can vary some. Try reducing the time next and see how that turns out. Reducing the quantity also could have impacted your results if you didn’t adjust the other ingredients.
Such a great base recipe, truly customizable and hard to mess up. Thank you for the recipe.
You’re welcome, Nat!
This is the best granola! It’s so easy and so much better then store bought !!
Thank you so much!!
You’re welcome, Ashley!
Great recipe! Used olive oil 1st time making, 2nd time coconut oil. My preference definitely coconut oil.
Thank you for sharing, Janey! I appreciate your review.
This is PERFECT. My family loves it. Going to try your other variations especially the gingerbread granola.
I hope you love it, Denise!
350F is too hot. It burned after about 12 min in the oven. I’ll try it again at 300F, I hope it works, it smelled pretty good while cooking.
Hi, I’m sorry you didn’t have luck with this recipe. Does your oven tend to run warm? Where did you place it in your oven?