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.
Hi Kate!
Just used your recipe to make my gluten free granola today, and it turned out wonderful! Since I can’t eat oats, I substituted that with quinoa & buckwheat flakes. A lot more expensive, but I’m happy to spend the money if my stomach doesn’t bloat and make me look 5 months pregnant within 10 seconds :-)
Will share photos tomorrow morning on my Instagram page.
Thanks Kate!
Joanna
Thanks for the gluten-free version, Joanna! I’m sure other readers will benefit :)
made this granola with olive oil instead of coconut and it just tasted of oil! i double checked my measurements and it wasn’t very nice at all! made it again with coconut oil and it was so much better!
Thank you so much!!!! This granola is delicious! I used pecans and pepitas and I used bee free honey. Holy cow, so good!!
Ooh, pecans sound heavenly with this.
I JUST MADE THIS AND OMG. SO. GOOD. thank you for this recipe! I’ve made homemade granola in the past but it NEVER goes crispy when I make it – the oats always stayed chewy and i HATED the texture. but this granola was INSANE. I actually had the temperature too high but it came out even crispier so that wasn’t actually a bad thing haha. Thank you for this!! <3
You’re welcome, Salma! So many compliments in one comment, I’m a little overwhelmed!
Thanks for the recipe..it was super easy. Very tasty, but it had a slightly bitter aftertaste. Could that be the olive oil? I’ll try it next time with a more neutral oil.
Also wanted to say thanks for the quinoa salads..great recipes.
Yes, it could be the olive oil. Try it again with coconut oil, and report back!
I just made this and feel I followed the directions carefully. MIne did not clump as much as I expected it to. I used honey instead of maple syrup and may have skimped on the honey. Could this be the problem? I wasn’t short by more than a tablespoon. Thanks, Helen
Hi Helen, I’m sorry to hear that. Sometimes one batch will inexplicably turn out more or less clumpy than another. I would measure the sweetener a little more carefully next time, although I’m not sure 1 tablespoon would have made the difference. I generally find that my granola clumps better with maple syrup, so you might try that if you can.
Thank you! I’m going to make a batch today and will use maple syrup. Thanks, Helen
I’ve never made granola before and followed this recipe for my first try. It was easy and delicious!
Awesome! So happy this came out well the first time :)
It’s in the oven now! I tried another recipe yesterday and it was still sticky the next day not crunchy. This one looks like a winner based on the comments. Also going to make the healthy banana bread when my bananas are a bit spottier :)
Let me know how it goes, Emily!! Hoping this one works better for you.
It was just amazing! Crunchy and delicious. Can’t stop eating it and a perfect topping for chia pudding
Absolutely delicious granola! I’ve tried many recipes, including Mark Bittman’s, and yours surpasses it. I used gluten-free oats (Bob’s Red Mill) and it tastes incredible. I also double the recipe to get it to stretch throughout the week/weekend.
So happy to hear this, Rachel!
Hi Kate and Cookie
Thank you for your wonderful blog. I tried the recipe and it’s delicious! However, mine didn’t get clumpy. I used agave instead of maple syrup and I wasn’t sure if it didn’t stick because of this or because I put a little bit less than you instructed. Will try again but it’s delicious nonetheless.
Yes, it might need some minor tweaking. I’m glad it tasted great regardless!
I used the same amount of agave and it turned out clumpy for the most part (I made it in the evening and let it cool down undisturbed overnight). If I don’t make it again, it’s only because it’s too damn delicious and can’t stop snacking on it!
My kitchen smells so good right now while granola is baking. Thanks for the recipe. I added unsweetened coconut flakes half way through baking.
Very nice, turns out really crispy and the details for adding your own extras are helpful :)
Glad this crisped up for you, Anna! And I love recipes that allow for some creativity :)
Hi love this recipe.. but I’m wondering how I can make it harder and stick together better once it’s hardened?
Hi there! I have some tips for that mid-way through my post.
Hi Kate! I love this recipe and have made it several times with old fashioned rolled oats as you say. I only have quick cooking steel cut oats on hand right now. Would this recipe work with those oats instead?
Sorry for the delayed response—if those oats are tough/small like regular steel-cut oats, then no, I don’t think they’ll work well.
Hi Kate! This was my first time making homemade granola, and your recipe was amazing! So delicious! The whole family loves it. Thank you!!
So wonderful to hear this, Leia! Thank you, friend.
Where is the nutrition information? Can’t see calories, fat, sugar, etc.
Hi, Hedy–Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
I really love your recipe. I was just wondering if you ever calculated the calories serving? If so what is the serving size and what are the calories?
Hi, Jacqueline. Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Here I am, making your FANTASTIC granola recipe for the 2nd time! My husband and I LOVE it on our post workout smoothies! This time I doubled the cinnamon and added ground ginger and chia seeds! It smells so divine!
This sounds like the perfect sweet something for a smoothie! Thanks for sharing, Casey. Your version sounds so good!
I make batches of this stuff. I use all the proportions of the recipe, but change the extras. Pumpkin seeds are amazing in this. I will up the cinnamon or add other spices depending on what I am going for. I have turned this into Maple Walnut, Pumpkin Spice, Tropical, Morning Power (with a butt load of seeds), Chocolate Cherry, Fruit and Nuts (usually a mix of the cabinet) and counting. This granola is loved by my family so I put it in jars and bring it to them. Nothing like spreading the health. Thank you for this recipe.
Awesome! Your various versions sound delicious. This is a really fun recipe to customize and make new!
This recipe was wonderful!! A keeper, for sure. I’ve had it cooling on the counter the last hour or so and keep sneaking bites. ; ) Thank you!!
Btw, I added a 1/3 of a cup of flax seed meal for a little extra fiber and nutrition. I mixed it in with the oats at the first, and the maple syrup helped it to stick to everything else.
I totally understand that temptation, Beth. :)
Hi Kate!
I really want to try to make my own granola, but I’ve only got quick oats. Would the work?
Thank you!
Hi Mariana, I haven’t tried making granola with quick oats. Since they’re smaller and thinner, the texture will be different—I’m just not quite sure how it will turn out, but it might be worth a shot.
Hi Mariana! I made this recipe with quick oats and it worked fine. I baked it for only 20 minutes to avoid burning it. :)
Thank you so much for your reply! I’ll definitely try it some time soon :)
I found this to be overly salty and far too nutty. I am making a batch of just granola to even it out.
You can surely cut back on those two ingredients to suit your tastes, Jenni.
OMG! Outstanding. First time granola maker! I had no idea it could be this easy and taste so much better than anything I’ve had. I followed the recipe religiously since it was my first time. So happy I did. Now I can try some of my own additions. Thanks.
Yes, go forth and be creative!! So glad you enjoyed this, Glenda.
This recipe is amazing!! I cut it in half because I didn’t have enough oats to do the full recipe, and I used a small casserole dish to bake it in. Lots of clumpage! An additional tip: I put the dried fruit (I used cranberries and cherries) in the container I had mixed the sugar/oil, which still had a bit of the mixture in it. I stirred in a couple spoonfuls of flax and chia seeds which ended up stuck to the fruit, thus they didn’t get lost at the bottom of the container. Thanks for the great recipe!
Great tip, Miranda! Thanks.
Hi!
I hope you don’t mind, but your recipe is so good we put it on our website (with a link to yours of course). If you’re interested in trying some of our gluten free products, let us know. We have organic GF options, too.
Hi, Sonya. Thanks for your interest! Unfortunately, I can’t find where you put the recipe, so I don’t know if you followed my Photo & Recipe Sharing Policy or not. I don’t allow my recipes to be re-published anywhere, so please be sure to read over my policy and make sure your post follows those guidelines. Thanks!
Hi Kate,
Apologies if our post went against your policies. I wasn’t able to find them without your direct link.
We didn’t repost your recipe so much as adapt our own from it but please take a look and let us know if it’s a problem.
http://www.montanaglutenfree.com/blog/2017/03/28/classic-granola-recipe-gf/
Best,
S
No need to apologize, Sonya! I checked it out, and it looks great. For future reference, here’s my photo and recipe policy link. Thanks so much for sharing it with your community!
It looks nice, but coconut oil is not a whole food. I really want a whole food granola recipe. I wonder if blending nuts in the liquid and leaving out the oil would work. Maybe you can experiment! :)
Feel free to experiment with an oil substitute, Leslie. Let me know how it goes!
Delicious granola, Kate! One of my go to recipes. Easy to vary the mix-ins so never boring and so much better than shop bought. Thanks so much for sharing it.
You’re welcome, Patricia!
Anyone do the nutritional breakdown of this? I’ll do it, but thought if someone else had, even better!
Hi, Jill– Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Yum! Tried this recipe today. It’s so good and my kitchen smells like heaven! ;) The sweet and slightly salty taste fits well with the ingredients. Gluten free and sugar free doesn’t have to mean taste free. Thank you so much for sharing this recipe!
I’m so glad you love it, Aimee! I love the way this makes the house smell, too. And nope– we don’t have to deprive ourselves of flavor to watch out for our health. Thanks for commenting! :)
This recipe is just wonderful. Oats, raw peptitas, raw pecans, coconut oil and maple syrup, vanilla, and salt in your stated proportions makes for a beautiful breakfast/snack. Thank you for giving me this staple forever in my pantry. Love it. Will never buy ready-made granola again. For my particular oven, I put it on a half sheet pan with my silicone mat, 325 using my convection fan, 13 minutes and stir, 13 more minutes and stir, 4 more minutes and stir, 4 more minutes and it is done and set on a rack to cool.
Yes! So glad I was able to convert you to homemade granola. Thanks for the kind words, Patty!
hmmm? Doesnt convection oven usually cooks faster even with a temperature drop?
I’ve made this recipe at least 20 times, it is truly the best and so easy. We eat this for breakfast and dessert, it never lasts long. My favorite variation is with almonds, pecans, large coconut flakes and dried sour cherries. Winner!
Thanks, Eve!
Yum yum and yum.Maple syrup and cinnamon flavours -it couldnt failthanks Kate
Joanne from Australia
Thanks, Joanne!
This is a perfect recipe and exactly what I was looking for for my family! Great job! Thank you!
Thanks, Misty! I hope it goes well.
Yet another gem Kate :-) This is my new granola go-to. Thanks!
Great! Thanks, Katy.
Just made this recipe on the weekend and it was delicious! I will not be buying store bought granola again. I even had some for a quick dinner last night when I got home from work LOL Thank you for another yummy recipe :-)
Thanks so much, Karen! I’m so glad this will be a staple in your pantry.
Made granola for the first time, ever! I used almonds, pecans and craisens,1/2 the amount of maple syrup and it was WONDERFUL Today I made it with dried cherries YUM!! Its fine with half the syrup(due to prediabetic), so am thrilled to have your recipe, THANK YOU
Yum! Sounds like a great combination, Jean.
I am absolutely obsessed with this recipe. I’ve been making it weekly for the past few months now (I have it memorized at this point), and I still can’t get enough. It’s turned me into such a granola snob, and now whenever I taste any other granola, it’s never as good as “mine” is. It truly is the very best granola. Thank you so much for sharing this recipe with the world – I’m so glad this exists!
I say embrace your inner granola snob– it’s probably the best kind of snob to be (mostly harmless, and includes delicious treats). I’m so glad you liked it!
Just tried this yesterday!! Love it but it’s very high in calories! I am curious (serious question), how do you stay so thin with all these delicious recipes?? =)
Hi Joy, I’m glad you’re enjoying the granola! For a lighter option, check out my toasted muesli. To answer your question, I never count calories or weigh myself. I just listen to my stomach and pay attention to how different foods make me feel and eat accordingly. I also pay attention to the quality of my ingredients—that’s why I always use whole grains instead of refined grains, so every calorie offers sustained energy. And, I keep my muscle mass up and stay active with yoga and long walks with Cookie. Hope that makes sense. :)
I’ve been making this recipe regularly and everyone loves it! I gave it away for holiday gifts last year and got requests for more.
I typically use 1 tbsp of each cinnamon and vanilla.
Recently I found out that if I use 2 cups oats and a scant 2 cups oat flour, add in the extras and don’t stir it, I can make granola bites that are a bit like crunchy cookies. A great school snack for the kiddos. I love this recipe!
Those granola bites sound delicious! I’ll have to try that. Thanks, Holly!
Great recipe! I add 1/2 cup of chia seeds and 1/4-1/2 cup of flaxseed meal for added health benefits. It doesn’t change the flavor, but it adds Omega 3s, antioxidants, and additional fiber.
Kate, I can’t tell you how incredible this granola turned out!! Thank you a million times over! I added flaked almonds and dried cranberries and I’ve literally been eating it out of the jar and for breakfast non-stop! You’ve completely changed my mind about granola <3 Also, I can't wait for your cookbook! It's unfortunately not available for pre-order in India, but I'm definitely getting it once it's out :)
Oh, I’m so delighted to hear this, Gayatri! I love this granola, too. Sorry the book isn’t available for pre-order where you are, but I hope you love it once it comes out!
This is my go-to homemade granola recipe! Thank you, Kate and Cookie for sharing it! I have sent it to friends and my husband always eats it over his morning cereal!
I love hearing that this has become a staple in your home, Joanna! Thanks for sharing it with friends, too.
I love this!! I just made it this morning and wondered “Why have I been buying granola for so long!!?” I ended up doing just almond vanilla since that’s all I had. I must be the only weird person who doesn’t like my granola too clumpy! I like when it mixes evenly into my yogurt so I get the right amount of granola yogurt and blueberries in every bite! :) thank you for this recipe! I love the all natural ingredients!
I’m so glad you love this, Ashley! No more store-bought granola for you. ;)
Yesterday evening I bought strawberries and yogurt, so of course later that night I started thinking about granola. I whipped this up right before I went to bed and it was the first thing on my mind when I woke up today. This granola does not disappoint! It’s beautifully golden and crunchy and has just the right amounts of salty and sweet. My new favorite granola recipe!
This granola is easy and really delicious! I added an extra cup of chopped nuts but otherwise I followed the recipe precisely. No more purchased granola at our house!
Hello Kate,
I discovered your website a few hours ago and I am already baking my first batch of granola. I used coconut oil and honey, and a pinch of ginger. I am standing by the stove, can’t wait to try it.
I Love That your recipes are not complicated. Thanks for putting into recipes your love for good and healthy food.
A fan,
So kind of you, Roxanne. I hope you love the granola!
Soooooo good! Thank you for this easy and tasty recipe!
You’re welcome!
FANTASTIC Recipe. I added three Tbls of organic cacao, dried blueberries and cinnamon pecans. I broke them into smaller pieces and stirred them right in. Instead of vanilla, I added a Tbls of Molasses just for a little extra kick to go with the pecans. The cacao makes the granola amazing with a little milk (or almond milk) and is a very satisfying breakfast.
1/2 way through the baking process I added white chocolate chips. Not sure why they don’t melt into a puddle….they do hold their shape.
A little chia in the recipe is also a must!
Ciao!
Your version sounds delicious, Lisa! I’m so glad you enjoyed it.
Kate: I made this yesterday and the whole family agreed that it is the BEST granola ever. Thank you! The spicing is perfect. I used Bob’s Red Mill Steel Cut Oats and just cooked it for about 8 minutes longer. I didn’t have the other kind and really wanted to make oatmeal. Really nice and crunchy. Today trying with Honey instead of maple syrup.
I’ll have to try this with steel cut oats, LeNae! It sounds extra-crunchy.
I never, ever comment on the blogs I stalk. But this has been our monthly go-to granola for the last year so it seems wrong not to send a big thank you! As the least domestic person on earth, making something like homemade granola is a kind of big deal for me. This recipe is super easy and incredibly yummy. The whole family loves it!
Oh, you’re so welcome, Judy! And cooking is a big deal when it’s outside of your comfort zone. I hope the success of this makes you a little more comfortable in the kitchen!