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 is the best granola recipe I’ve ever tried. Not only does it beat by a mile the quality of store-bought, it’s exponentially cheaper. I’ve played with it a bit and so if anyone is wondering, you can reduce the amount of oil by 1/3 with similar result. We especially love the combo of olive oil and coconut oil, but it’s still good with just one or the other. I’ve also sprinkled a bit of brown sugar and cinnamon on top for the second half of baking and that was nice. Thanks for a fantastic template to get creative — it’s the best!
This is the best homemade granola. I was given this recipe by my daughter and we have both made it several times. We both use maple syrup and coconut oil and whatever nuts we have. Thanks for sharing this! I have tried several other recipes of yours and have one conclusion: you are a wonderful cook!
That’s great, Mary! Thank you for your review.
I too think half the salt would be better
I’d like to hear from people who substituted oils or used honey instead of maple syrup. I substituted and my granola is dry, and did not clump.
Hi Toni, What did you use? It needs oil to turn out.
Happy New Year! I tried this recipe and added it has the right amount of sweetness when I add some dried cranberries. It’s my first attempt at making homemade granola and I’m glad I tried :) thank you!
You’re welcome, Sassy!
Amazing! Honestly I was skeptical because it’s so easy and simple BUT boy was I wrong! So good and everyone in my family is in love with it.
I absolutely love this recipe and keep coming back to it. I recently shared it with my mother and she was wondering if she could use steel cut oats?
So good! Works with all nuts and seeds (I’ve tried almonds, hazelnuts, pecans, macadamia nuts, Brazil nuts, flax seeds, sesame seeds, sunflower seeds and pumpkin seeds) and is so yummy!
Hi Kate(and Cookie :) ),
I love this recipe SO much! This recipe(that has been altered in my way) is the highlight of my ECommerce Store!
Thanks!
I also grated a large orange into it and it gives it a lovely hint of orange too. Great recipe!
So delicious! And I love that it has healthy fats instead of canola, etc. like every brand I have checked in the grocery store. The kids absolutely gobble it up on greek yogurt for breakfast!
This looks so simple but it’s so perfect. I used Himalayan sea salt and unrefined coconut oil and it really made the flavors sing. Granola can be hard to get right and this made it so easy and the best granola I’ve had!
That’s great, Nicole! I appreciate your review.
This recipe was so easy to make, all the cooking tips were extremely helpful and I will definitely be making it again! Thank you so much for sharing.
You’re welcome! I’m happy you enjoyed it, Lucinda.
Hello ! I am reading all the comments and can’t wait to do this but I have a question and pardon my ignorance but do the oats need to be cooked before baking? Please let me know
Hi! No need to cook prior to putting them on the pan to roast. I hope you enjoy it!
This was delicious! Will definitely make again and again. Next time I’ll add more cinnamon. I used some pecans (didn’t bother to chop), pumpkin seeds and some dried cherries and raisins I had. Quite tasty and not overly sweet. I’d never made granola before and this was very easy to make. At 77, “easy” has become one of my recipe must haves.
My go to granola recipe! Usually I use maple syrup, walnuts and pepitas, then halfway through I add the unsweetened coconut and cacao nibs (which add a whole other somewhat nutty, somewhat chocolatey dimension).
I am on an ultra low-sodium diet and thus have given up salt. I find a bit of pumpkin spice and lemon juice work well as an alternative.
My go to for making granola. I’ve been on a healthy eating journey for a year and mixing the granola with Greek yogurt is my fave night snack
I made this today-YUMMY!!!!
The perfect granola!
This is my go to recipe, I love making it my own and changing up the add-ins for each batch.
Can you please give recommendations to make a peanut butter version?! (thinking of a healthy and sophisticated swap for that peanut butter crunch cereal I used to eat as a kid)
Hi! I don’t have a peanut butter version. Although, it would be delicious served with peanut butter.
What I do is instead of using 1/4 cup coconut oil from the recipe I use 1/8 cup coconut oil and 1/8 cup peanut butter. Works wonderful.
You might also use only peanut butter, but I only tried it 50/50
Thanks Victor, I’ll give it a try!
Wow!!! Just Wow!!! I will never buy granola again. This recipe is fantastic. I kept it pretty simple, just oats, cinnamon, vanilla, olive oil, maple syrup, pecans and almonds PLUS a good quantity of shredded unsweetened coconut. Soooo yummy!!
I throw the granola into my plain greek yogurt for breakfast. What a nice, healthy, morning breakfast :)
I’ve made this recipe quite a few times. It’s very good. I find baking it for the right length of time is key. Once, when I was concerned about over-baking it as you warned, I didn’t leave it in long enough and it wasn’t very good at all. I couldn’t believe the difference in taste and texture. When I get it right – it’s so right! Baking until just golden means it’ll have the right amount of flavour and crispness. Timing is crucial!.
Thank you for sharing, Mary! I’m glad you have made it so much.
Hi! Is it possible to just use coconut oil and no sweeteners (honey/maple syrup etc.?)
Hi! I recommend this as written for best results. Otherwise, you won’t get the same clumpy result.
Hi Fan-Ping and Kate! I just made this granola today for the first time (Kate it is delicious, by the way, and made our house smell amazing!). I was also wondering the same about the sugar, as I am trying to cut back on sugar in general. I didn’t cut out the sugar entirely, but I used 1/4 cup maple syrup, the recommended 1/2 cup coconut oil and 2 egg whites. It was really delicious! Though, since it was my first time I’m not sure it achieved the crunchiness the original recipe had. But, it worked for me and my husband – we’ll be making this again for sure! :) Thanks, Kate for the delicious recipe!
Amazing recipe…family of 6, all love it!!
If we wanted to add flax and chia seeds into it…how would we do that? How would it effect/increase the wet ingredients?
Hi Saba, I haven’t tried it. Sorry! Maybe add them as you toss halfway?
ok thanks! I was just wondering if I needed to increase the coconut oil or maple syrup? :)
Perfect, versatile, clumpy granola!
2nd time making this and absolutely love it. Only thing i do differently is I add mountain peak mix (nut mixture with some fruit),then the cranberries and top with a sprinkle o unsweetened coconut. Bake for 10, stir and bake for another 12. OMG, so good. Thank you for sharing such a good recipe which allows for simple modifications. This is my “go to”, always :)
Can you please clarify to what kind of salad you would add this vanilla cinnamon granola? I am sitting here waiting for my granola to cool, turning my brain inside out trying to figure it out.
Hi Claire, You can use the granola on a salad if you like. I have Kale, Apple & Goat Cheese Salad with Granola “Croutons” that I have done that with. Or something similar.
The best granola recipe I have found! Used to buy the Kind granola, but then started paying more attention to added sugars in the foods I buy – what is really sad is that all store-bought granolas have a ton of sugar added in. This recipe not only tastes great, it doesn’t call for going out and purchasing a bunch of hard-to-find items, most importantly, doesn’t have a ton of added sugar! I use the recipe exactly as written, and it turns out perfect every time! I use Coconut oil, pecans, pepitas (I love these), natural honey, and dried cranberries. I mix it with some vanilla flavored Greek yogurt… and… voila! Perfection! Even my very picky husband who doesn’t like to eat “trees and sticks” loves it! Thank you for sharing this recipe with the rest of us :-)
This was great. I made a couple mistakes but this is a very forgiving recipe! Mine was too salty, maybe I used the wrong sized teaspoon !! But eating away at it!
Best granola ever. It’s the only one I make and frequently. It’s perfect. I vary it with types of nuts, some orange peel but generally I stick to this recipe, with sweetened coconut, dried cranberries and I always add pistachios. Yummm thanks!
I have made this granola several times and every time I am amazed. I will never follow any other recipe!!!! Thank you
You’re welcome, Catherine!
I literally ate this for breakfast, lunch and supper the first time I made this. Would definitely recommend this recipe
Question: Do you recommend refined or unrefined coconut oil for this recipe? I noticed the smoking point for unrefined is 350 degrees and that’s what you bake the granola. Is it okay to use the unrefined? Thanks! I’m looking forward to making this!
Hi Cindy, you can try it. Let me know what you think!
Made this granola after developing insulin-dependent diabetes. My store-bought granola seemed to be giving me high glycemic spikes. This recipe is easy to make, the granola is delicious, and the glycemic spikes are gone! So happy to have this delightful treat in my everyday breakfast.
I love this recipe!… it doesn’t really clump though… even though I pat it down with the spatula… love it anyway
I’m glad you enjoyed it! Make sure it cools completely and it should clump. I hope you try it again!
My first time making granola and this came out perfect – thanks for sharing this recipe!
You’re welcome, Cynthia!
Thank you have made this recipe twice now and will keep using very tasty and very filling.Making a batch for my son now
Made this today and it came out great! Added flax seed and chia seeds and it gave it a great nutty crunch. Used up my Christmas leftover almonds, pecans and dried cranberries too. I think I cooked it a bit too long, will reduce my time a bit on next batch. Not a lot of clumps, but we eat this as cereal so loose granola works for us!
Delicious and so easy! Never gonna bought store bought granola again!
Hooray! Thank you for your review.
This recipe is a PERFECT base recipe for granola…. I’ve made this many times and have loved the result. It’s customizable, easy, and quick.
Great to hear, Taylor! Thank you for your review.
Thank you for the recipe!
I’m just about to mix all these goodies. Thanks for suggesting Maple syrup as alternative too. To my knowledge heated, baked honey has cancirogenic nature. So since the recipe is healthy, maybe it’s worth double checking that.
This is an amazing recipe, I’ve been using it for around six months and have not bought from the shops since, why would I!
It is so versatile, I use whatever seeds and nuts I can find in the shops and it turns out perfect every time. My grandchildren also love helping to mix all the ingredients together.
I just have to say…..we love this stuff. It’s hard to quit eating it. It has such a great flavor.
Thanks for sharing all of your wonderful recipes of goodness.
You’re welcome, Lori! I’m glad you loved it.
My MOPS group recently did this recipe as an activity the other night. We each made a bag of it to take home and bake, and I was surprised at just how easy and fast it was to get ~40 portions made! I’m in love, and love the fact that you can easily change ingredients for all kinds of flavor possibilities! Best granola ever!!!
I’m glad you loved it, Amy! Thank you for your review.
Hi and thank you! I want to ask you if I can use BLOOD ORANGE OLIVE OIL? I WAS JUST GIVEN A BOTTLE AND THOUGHT IT MIGHT WORK.
You can try it! Let me know what you think, Marsha.
I just love this granola, easy to make and I just can’t get enough of it!!
Delicious delicious delicious! I had been making it with all pecans because I did not have seeds but I finally bought some pumpkin seeds and tried that today. The pumpkin seeds were salted so I left the salt out of the recipe. I like it best just to munch it dry. Good luck to the person who thinks they’re going to stop eating it after a half a cup!
So, I don’t know why after all these years I have NEVER made granola!! This is an excellent recipe and so easy to make. Glad I stumbled upon your version on Pinterest. Made it 3 times in the last 3 weeks. Thank you!
I’m so glad you finally made it, Helen! I appreciate you taking the time to review.
This turned out great! Super easy! I made it exactly as stated in the recipe. Next time I’ll play around with some additions.
Can u use mct oil instead of olive or coconut oil in this recipe????
For best results, I recommend what is written.