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.
Best granola ever! Making this for the 3rd time since I discovered recipe less than a week ago. My family only wants THIS as their cereal now! With the cost of store cereal, this is a smart move! Plus it’s so much better!
Made the granola. Looks good tastes great. Thanks. Jan
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
This is hands down the BEST granola. My only complaint was it seemed to loose the crunch and get a little soggy. I tried substituting some of the liquid with egg whites but then I started using about 3 T dried egg whites mixed in with the granola before I add the liquid and it stays crispy!!!!! I also chop the dried fruits as soon as I put it in the oven (in hopes they will dry a bit) and I also place my chopped apricots and raisins on top of the granola while it is cooling down thinking that may help keep it crunchy. Not sure if it makes a difference but the resultant granola (with dehydrated egg white) is da bomb!!!!!!!
One more note that may help people who have issues with burning – my oven has hot spots (grrrrr!) and I had the same problem with batch #1 around the back edges, despite rotating it, so I cook it on convection at 325
Hi Martha, I’m sorry to hear that. How are you storing the granola? I’m glad you found something that works for you.
Was always storing in a sealed container. I think my husband has a higher crunch factor bar but it is a great recipe!
Thank you for sharing!
Hello ! I mistake and bought quick oats…. Can I use them in this recipe ?
Hi Gina! You can try it, but likely need less time and likely won’t clump. Let me know if you try it!
The absolute best recipe for granola. So chunky and good!
Just found this recipe tried it out and it’s amazing. I’ve made granola at home before but it never browned up nice and toasted like this. I can’t wait to devour this thank you for sharing.
You’re welcome, Marion! I’m happy you enjoyed it.
I tried this recipe and it was delicious! I made it twice! Then I discovered the Orange almond and it is even more delicious. You truly can claim this is the best granola recipe! Thank you so much.
This was delicious! So far have only made with quick oats and coconut oil. Once with 1/2 cup maple syrup and once with 1/4 cup maple syrup, 1/4 cup honey–both times turned out great! It’s super simple and tastes better than store-bought. Thank you for the recipe!
You’re welcome, Olga!
Thank you for this great simple recipe! Who knew it can be so good and easy. So much better than the store bought granola.
I’m glad you enjoyed it, Sangitha!
Never made granola before so I was prepared I would burn it all at the first attempt, but it turned out delicious! Thank you for such an easy recipe. I added coconut flakes halfway through the baking as suggested.
Unfortunately maple syrup is quite expensive here, so I used local honey instead. I had to convert all cups in grams and degrees Fahrenheit into Celsius, but that is not an issue at all.
Thank you for this great recipe.
Mirjam from sunny Amsterdam, the Netherlands
This granola is scumptious! Thank you so much for sharing your recipe! I’m making my second batch now! I doubled the recipe and baked it in a large roasting pan for a little longer. I also added sesame seeds, which if you like those, adds a lovely flavor. My whole family loves your granola.
Thank you, Laura! I’m happy it is a hit with your family.
I absolutely love this granola. I can always count on it to turn out and to be delicious. Sometimes I do 1/2 coconut oil and 1/2 canola oil and sometimes I do 1/2 maple syrup and 1/2 honey. It’s always delicious. Highly recommend. Pecans are my nuts of choice and I think dried cranberries are delicious with it.
Thank you! You inspired me, and now I’m able to make a delicious granola! Can’t wait to try other variations =)
You’re welcome, Ariadna!
Excellent. The coconut oil really makes this granola so crisp. I used quick oats for a different texture.
Delicious and super easy. I purchased your cookbook and every recipe I’ve tried so far has been amazing!
I make this granola about every two weeks. Best breakfast I’ve ever had. Thanks for the recipe.
Love love love! I used sliced almonds, avocado oil, 1/2 cup each maple syrup and honey for sweetener, and cut back on the salt a little bit. It was perfect! I just came back to make it a second time.
Hi Kate,
Googled “granola recipe” & yours topped the list. I am so glad I made it yesterday — it’s so yummy. Very easy to make (with a few novice mistakes, like throwing the cranberries in the mix & then having to take them all out!) Much tastier & less expensive than store-bought. Didn’t clump for me; hopefully next time. Thanks for a delish recipe!!
I’m glad you made it too, Lizbeth! Thank you for your review.
I see a section titled “Nutrition Information,” but there’s nothing there. Am I missing something?
Hi Melinda, you need to click to expand to see the information. Let me know if you are having issues!
I actually figured it out – it was my ad blocker -_- Sorry!
I’ve made different versions of this granola…love it! It’s the only recipe I’ll ever need!
Way too much salt for me. Even using only 1/2 tsp it’s super salty. Unfortunately I’m gonna have to throw out the whole batch. I’m not sure how it’s not too salty for others. Otherwise tastes pretty good. :(
I’m sorry to hear that. Did you mix with the dry ingredients and use fine grain?
What kind of salt did u use??
Fine grain sea salt.
I used regular table salt. I mixed everything together and it seems like only some bites were too salty, so must be it didn’t get evenly distributed somehow. I followed the recipe directions, so I think I will just use a little less salt next time. I don’t think I can edit my recipe rating, but would upgrade to a 4 after mixing it all together and letting it sit.
This was really good, but I don’t know why it’s called “healthy” granola. My husband is on WW, and he gets 36 points a day….and just ONE CUP of this is 22 points. =O Do you know of any granola recipe that uses less oil and less syrup and maybe substitutes with less sugar/less fat options? Thanks.
This recipe is best as is, sorry! I don’t have modifications to reduce the oil or sweetener to get the best results.
Hi Melinda,
I replaced the oil with pumpkin puree and it turned out great. Just an option!
Thanks,
Nic
Wow, interesting! Thank you so much! What about the sweetener? Did you still add that?
I used honey instead of syrup so that I could ensure that it wasn’t added sugar. I bet you could use any of your favorite sweeteners or just use less of the sweetener. The half cup was sufficient for us and we could probably use less in the future.
I think it’s “healthy” because the ingredients are healthy/healthier options. Healthy does not always equate to low calorie, of course! The best example of that is avocado. Avocados are very healthy, they’re also not a low calories food! Smaller portions would be a better option than changing the recipe in my opinion.
This is a great base recipe! I use it frequently. Personally, I think 1tsp is too salty so I use 1/4 or 1/2.
I loved this recipe, made it 2 times in one week!
So good
I’ve made this twice in the past week because I only made a half-batch the first time (big mistake). So simple and delicious.
The 2nd time I added orange zest and millet (because I had some in the pantry). Thank you so much for another great recipe!!
The best granola recipe. My family loves it and I don’t feel we are putting a bunch of weird unknown ingredients in our mouth like with over-sweet, over-priced store bought granola. Thanks!
This is the first time I have made my own granola. It turned out SO well! Thanks for posting your recipe! I added walnuts, pistachios and pumpkin seeds; for fruit, lots of dried cranberries, wild blueberries and some dark chocolate chips. Will definitely be making this one again!
Can I leave out the honey/syrup? I’m looking for a no sugar recipe and this recipe sounds amazing!
Hi Judy, it won’t quite clump the same and miss some of the delicious flavor.
get sugar free maple syrup
I made this and followed the recipe as written. I found it to be very bland, plus it didn’t form chunks at all. I made it a second time and doubled the vanilla, cinnamon, and added 1 TS ground ginger. I also added a beaten egg white and 2 TB of almond butter. I baked it in a 9×13 inch pan at 325 for 40 minutes mixing the coconut in at 20 minutes. This time it was what I was looking for. I guess that’s a different recipe. Tweaked a bit.
I’m sorry you didn’t love it, Marie. Thank you for your feedback.
The taste is great, especially with the coconut oil. I used date syrup with a bit of honey, which turned out well. I added coconut flakes, hemp & sesame seeds, and a little peanut butter powder in lieu of fruit.
I made this and it is magical. I was originally looking for a pumpkin granola recipe and I thought you might have one. I decided to make some edits because I wanted to use what I had on hand. I substituted 1/2 cup pumpkin puree for the oil, walnuts for the nuts, and pumpkin spice for the cinnamon. Oh my gosh, everyone. It turned out so great. It was so popular that my five-year-old and two-year-olds can’t stop eating it and think it’s a treat. Thanks again for a fantastic recipe, Kate!
You’re welcome, Nic! Thank you for your review.
This is my first time making homemade granola. When I have guests, it’s an option that I offer for breakfast too.
This has now become a regular on the breakfast menu in our home. My husband has this, and I kid you not, everyday for breakfast!!! So…if we run out, I have to make sure to make a new batch!!! I don’t have it for breakfast every morning but I do enjoy adding dark chocolate chips and peanut butter for an afternoon snack!
It’s a fantastic recipe, easy to make, healthy, and we just plain love it!
Thank you for sharing!
That’s great, Carolina! Thank you for your review.
It really is The BEST Granola ever. Thanks from Australia
You’re welcome!
Great granola! I’ve made this about 6 times now and don’t plan to stop. We love it!
Unreal recipe!
This is a great recipe for granola, I have made it a couple of times and 1 teaspoon of sea salt is too much, I have now reduced it to 1/3 of a teaspoon and that is just right.
This is my go to recipe for granola! I’ve made it so much that I totally forgot that I’d gotten this recipe from your website Lol. And everyone that I have gifted it to loves it as well, and asks for more! Thanks for such a healthy and tasty way to begin my day!!!
I’m happy you make it so much you have it memorized! Thank you for sharing, Cynthia.
I’ve made this recipe a few times and always look forward to the smell and crunch on the other side. Simply easy to put together and always a welcome to eat in the morning with my fresh homemade yogurt which brings a special element to the morning ritual. I use raw cashews and hazelnuts in my mix. Sometimes I’ll add macadamia nuts- a bit decadent but that’s what living in the moment is all about. Treating yourself well!! Thank you for a fabulous recipe!
ps- I’ve eaten this by the handful for a snack.
This is my favorite granola recipe!! Thank you Kate!!
One word…..Fabulous!! And what a great way to use up the assortment of nuts that I had left from Christmas baking, added dried apricots and craisins.
Thank you, Meg! I’m glad you loved it.
Love this!!!!
Turned out great. Deffo sticking to this and making once a week ✅
I’ve never made my own granola until I found this and it turned out great! I only had 3 cups of oats but it still worked as well as using agave instead of honey. Saving this recipe for future batches.
It came out better than I could have hoped! I used maple extract instead of vanilla. So good!
I loved this recipe. My husband, who doesn’t ever eat granola, couldn’t stop eating it. I used the coconut oil, mixed in Honey, and added Vanilla to the wet ingredients. I used cinnamon and added nutmeg to the dry ingredients. I made large chunky granola and cut 3 different kinds of nuts in larger pieces: Pecans, Almonds, and Cashews. Then I added dark raisins and Golden Raisins to the mix. It came out really really good.
I love that! Thank you for sharing, Mary.
Have made this granola a few times and it was delicious! Will be making it more regularly…
Love love love this granola! My husband and I eat it every morning. It’s so easy to personalize and comes out delicious. The BEST!!
Absolutely delicious! Used walnuts not pecans, a few cashews and slivered almonds, pumpkin seeds, sunflower seeds, cranberries and coconut flakes with the cinnamon and vanilla. Best granola I’ve ever had. I’ll reduce the amount of salt next time though.
It really is the very best granola recipe! Simple but with really good tips. I’ve tried making granola before but it never tasted as good as the store bought stuff. No more store bought granola for me. With some yogurt and maybe fresh fruit this granola makes the best breakfast!
Oh my, this recipe is so good, thank you x
I’m glad you enjoyed it, Christine! Thank you for your review.
I just made this. It’s amazing! Will be making it all the time now. Yummm
I’m glad you enjoyed it, Di!