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 a mainstay in my kitchen. Just perfect every time. I look forward to trying the “maximum clumps” technique on my next batch!
I love that! Thank you for sharing.
Hi, thanks for this perfect granola recipe. Do you have any suggestions as to how this recipe could be adapted to make granola bars please? Thanks again
Hi Julia! I would recommend my Easy No-Bake Granola Bars or others on the blog!
Can this recipe be made with canola oil.I am allergic to coconut and do not like any olive oil
Hi Marcia, I recommend the oils recommend. You could also try avocado oil.
I just made a batch, I used mixed nuts and double the amount of raisins- and I added them with the nuts so they baked also. I also tripled the amount of cinnamon because I love cinnamon. The only issue I have with this recipe is not eating it all at once because it’s just perfectly delicious.
I’m glad you love it, Gina! I appreciate you sharing.
I don’t use oil at all. Use unsweetened apple sauce. 1/2 cup. Just enough to moisten the oats and nuts you use.
Do they still get a crunchy texture with the applesauce?
Yes, still crunchy. I also recently used 1/2 cup of pure pumpkin out of a can. That was very crunchy.
Hi Marcia, I would go with Kate’s recommendation of avocado oil as well. Canola oil is not your best choice for a healthy oil option.
Amazing Granola I mixed in a bunch of hazelnuts, walnuts, different seeds, coconut shavings too… And a mix of honey and maple syrup with the right amount of salt… Perfect
I made the basic recipe for the first time today and I like it! A tad crunchier than I would have hoped (more syrup or oil needed?) and I think I will reduce or eliminate the salt in the next batch. But the flavor combinations are pretty unlimited. I am happy to say goodbye to store-bought granola – SO expensive and such a limited variety of flavors. I’m hooked!
Would this work with quick oats?
It could, but need less time and not as clumpy at the end.
Would your recipe work with unsweetened applesauce, rather than honey or maple syrup?
I don’t think that would work well here. Sorry! But, if you try it and it works, let me know.
I never realized how much I love homemade granola for breakfast, nor how easy it is to make, until I tried this recipe last week. I’m making a second batch this morning with a few tweaks as it wasn’t clumpy or sticky enough. Fantastic flavor though and so very easy!
Hooray! I’m glad you enjoyed it, Cris.
I’ve made other granola recipes before, but they had two disadvantages: sugar and having to divide to a thin layer on a few pans.
I can’t get over how simple and delicious this recipe is! It’s a hit even by those that don’t like “health food”.
I replaced maple with date syrup and it came out fabulous too.
Thank you so much for this recipe. It’s definitely a keeper.
Wonderful to hear you loved it, Abby!
Wow, this is delicious! It tastes SO much better than anything you could ever find in any store. I now make this once every few weeks and add a new twist to it (coconut flakes, different seeds etc)Thanks for sharing this fabulous recipe!!!
What kind of seeds?
I used about 1/2 cup of flax seeds
Is it possible to prepare the granola mixture and store in the fridge/leave at room temperature in advance of spreading it on the pan to bake?
I don’t think it will work as you intend. You could try keeping the dry and wet separate until you are ready to bake.
I combined all the dried goods (oats, nuts, fruit, salt) and left it overnight to add the oil/vanilla/syrup the next AM.
So easy and the best granola recipe by far! I threw in crasins, walnuts, unsweetened coconut, and white chocolate chips! Thanks for a great recipe!
Hooray! I’m glad you love it, Jules. Thank you for your review.
The salt in this granola is a game changer, really adds so much flavour to the nuts and oats..have made it many times and we all love it..added chocolate chips this time and it was even nicer.
I’m glad you loved it, Kathy! Thank you for your review.
I make this recipe every four weeks! Thank you!
You’re welcome, Michaela! I appreciate you taking the time to review.
I’m making a second batch right now. It was the very best granola ever. Thanks for the recipe and tips.
You’re welcome, Patricia! I appreciate your review.
I loved this recipe, the granola turned out great! Thank you.
I make this all the time. Every time I do, it is a bit different. I put in a bit of maple syrup, then the rest I use honey or agave, whatever I have. I add peanut butter chips with the chocolate chips, omit the cinnamon. I also add raisins… My sister takes over half of it home with her, then I have to make more. I use it with my plain greek yogurt! Delicious!
I was so frustrated with store-bought granola. After I did this once, that was it! I make this every week now. It’s EXACTLY how I like it: crunchy and clump-free! Thank you!
This is SO delicious!
I love Great Grains cereal but sadly can’t afford it anymore. I had oats and pecans and everything else and picked up some raisins this morning. I’m eating a bowl now (as cereal) Thank you so much!!!
You’re welcome, Cyndi!
I have everything to make this. But I’m wondering if you can add peanut or almond butter and stir it into the oil.
Hi Sheri, I haven’t tried it so I’m not sure if it will work.
Yes! I add a mix of natural almond butter and natural peanut butter…..about 1/3 c total. Melt it slightly, then mix in with your oil, syrup and vanilla before adding to dry ingredients. Use the amount called for in the recipe for your honey/maple syrup and your oil. My family INHALES it. I was looking to add a bit of extra protein and this works for them. I alternate type of nuts, coconut of olive oil, maple or honey (or combo), variety of seeds and variety of dried fruits.It turns out great every time.
Yes you can add almond butter or any nut butter also coconut butter. I’ve made this many times and it’s just the best recipe, one problem is that it doesn’t last too long!
That’s great, Victoria! I appreciate your review.
I have added Trader Joe’s natural peanut butter and had great results! You may want to reduce the salt a bit, though since the peanut butter is a bit salty also.
Loved it, as always! On some of your muffin recipes you recommend substituting applesauce for oil as a low-fat alternative; I was wondering if it would be possible to do the same with this recipe?
Hi! I’m not sure it will work the same here. If you try it, let me know what you think.
Hello! How long will this last for? It is a lot of granola for one person and can halve the recipe if it won’t last that long. Thanks!
Hi! You can always freeze some. See the notes. If you decrease the recipe, make sure to use a smaller pan.
I always make a huge batch and freeze most of it in one gallon bags. It makes a big mess in my kitchen, but I don’t have the hassle nearly as otten. So, rather than cut the recipe in half, keep making a larger amount and freeze it.
I’ve been using this recipe as a base for years. Thought it was about time I leave a little note of thanks. We’ve enjoyed every bite.
E
Wonderful to hear, Emily!
Thank you for this recipe! It is my current morning go-to breakfast with some Greek yoghurt and is thoroughly delicious. I usually put the fruit in at the beginning and roast up with the rest and that works well also ☺️
This is the best homemade granola recipe I have ever tried. This is the second time I am making it. I didn’t have any fancy nuts or dried fruit so I just added almonds and it was perfect. Thank you for this very delicious and adaptable recipe!
Hi Kate, I tried to made it yesterday evening but it seems too sticky and oily on granola surface, while some of it got burned @ 350 Fahrenheit. Did I make something wrong with the recipe or oven settings? I prefer it to clean and stick free.
Hi Jackie, I’m sorry to hear that. Are you cooking at an elevation? This is meant for a standard conventional oven, not convection so that could impact it if you are using that oven.
Make sure the granola is spread evenly on the cookie sheet, especially around the edges. Use the right size cookie sheet as the recipe suggests. At 350 degrees, I overcooked my first batch just a couple of.minutes and it was overcooked, not burned, but too brown. It turned out perfectly when I baked it at 350 degrees for 10 minutes, removed it from the oven, stirred it throughly, spread it evenly, and pressed it down with a spatula. Be careful – it’s very hot. I baked it 10 more minutes. It turned out light golden brown and was perfect!
Delicious! Thanks for the recipe! I used walnut oil, added cashews, and cut back the maple syrup to 1/4 cup and it was the perfect sweetness for me. Next time I may increase the cinnamon to 3/4 of a teaspoon because I like the flavor.
Perfect
I’m happy you enjoyed it, Paula! I appreciate your review.
Just made this Granola very easy and delicious added dried cherries and chia seeds when cooled.
Hello Kathryne!
Thank you for the wonderful healthy granola recipe. I have made it often enough to bring out everything I need and toss it together in a
Couple minutes. I was inspired to make it after my granola connection(Sprouts), price went up. This recipe is far superior and sugar free! Of course I have learned to tweak it subtly. I have natural crunchy peanut butter that is quite oily and have added that and agave syrup with half the maple syrup. Also, as you said do not overcook, 5hanks again.
Craig
This was so good and so easy and I had everything on hand. Yum yum yum.. thank you.
Love all the mix ins and making it different with tweaks of add ins. Great with yogurt, milk and I ate a bunch on its own. Thank you!
You’re welcome, Bina! I appreciate your review.
Minute Oats?
I don’t think you will get the best results as it won’t clump together as well. It would require changes to the recipe. Sorry!
Delicious! This is so much better than packaged granola!
I thought this was way tooo salty. I am going to additional rolled oats and bake again to see if that reduces salty taste.
Very delicious and goes great when making parfaits.
I’m happy you enjoyed it, Jessica!
I can’t believe I have never made homemade granola. At 76 yrs old I should have discovered how to make my own granola. My husband and I both loved this recipe as he had been complaining for years how terrible store bought granola was. I’m so glad I followed your instructions exactly.
I’m so glad you finally made it! Thank you for your comment.
So despite not getting any clumps and messing up the salt amount (added too much), the granola was so good! I tweaked the amount of nuts to my liking, also chopped them up into tiny pieces and added unsweetened shredded coconut. I’ve been looking for a recipe that mimics the granola I would buy and I found one! Added bonus is the cost, since I have all the ingredients on hand as staples, and I can make it healthy without all the added refined sugar. I can’t wait to play around with different variations. I have it with some raisins and almond milk and I feel like I am having a bowel of oatmeal cookies and milk.
Thank you for sharing, Aileen!
I made this today, with olive oil and honey and it is sooo delicious and so easy to make. A great way to use up random leftover almonds, pepitas and walnuts from other recipes.
Sounds like a great combination, Leigh!
I love this recipe, it is very easy to make and delicious. It is great with any variation of nuts or seeds. Stays fresh in the freezer, really good over banana pancakes and maple syrup.
Thank you for sharing this recipe C+K
I’ve made this a couple of times. I use coconut oil. First time I used chopped dried cherries. This time, I added mini butterscotch chips after granola was cool. Used coconut flakes both times. Delish!
Wonderful to hear, Carolyn! I appreciate you taking the time to review.
I’ve made this a few times and it’s great. In fact I’m getting ready to make another batch now!
I’ve made this recipe twice. Followed it exactly the first time. added a few chopped figs, peanuts& cashews the second time. It is a cannot fail treat. Thank you so much.
You’re welcome, Joanne!
We love this granola. I end up making it every week. The only changes or suggestions I make to this recipe are as follows:
1. Use 2 teaspoons of vanilla instead of one
2. Use coconut oil and honey as the oil and sweetener
3. I add the suggested coconut flakes
4. I use 2/3 cup dried apricots and 1/3 cup of died cranberries for the dried fruit. I tried dried blueberries but was asked to go back to the cranberries
5. I use 1 cup of pecans and 1/2 cup of green pumpkin seeds
For a diabetic this granola allows me to eat fresh fruit, granola and Greek yogurt for breakfast.
I’m glad to hear that Cookie is feeling better.
Can you use fresh fruit in the granola?
Hi! I recommend serving with it, but not adding it to store.
I made this recipe and it’s to die for, I love it it’s so easy and so much more tastier then store bought, I’m so glad I found your recipe yesterday
Just finished making my first batch of this delicious granola. It is the perfect snack for my crunchy tastebuds. Because I am diabetic and always focused on managing my blood sugar, I didn’t add dried fruit, but I am planning to add unsweetened coconut to my next batch. So good! Thanks for this great, quick and easy recipe, Kate!
Can I make this into a granola bar?
Hi Sheila! I recommend Easy No-Bake Granola Bars
I made this with my kids this past weekend and it was so tasty! I upped the cinnamon to a full tsp because I love cinnamon and it worked out well. I don’t need to buy granola from the store anymore :)
Thank you for the recipe. I really like how its very interchangeable depending on whatever you have available.
I used peach syrup and quick oats because that’s what I had as well as olive oil, walnuts, pepitas, flax and dates. (and loots of spices)
It’s just perfect and will be making it in many variations going forward. so thanks again! ;))
I love granola but never even thought about making it myself. But it is easy and wonderful. My husband loves it.
My 9 yr old granddaughter loves to cook. This is a perfect recipe to require very little supervision. I can almost leave her on her own.
I burned mine and have just dumped it into the compost.
350 is 100 degrees to hot, must be a misprint..
Hi Cal, were you using a conventional or convection oven? This recipe is meant for a conventional. I’m sorry you didn’t have a great result.
Cal- I would suggest putting an oven thermometer inside your oven. I did that and found out that my oven is off by 30 degrees!’
A staple in our kitchen! I always add a little extra cinnamon and some almond extract.
Second time making this recipe. I made a double batch, shared it with a couple of friends. People genuinely loved it and I had requests for more.
A couple of tips: stir in the oil before the honey then use the same cup unwashed for the honey or syrup. Honey pours easier from an oily cup. Also, mix the vanilla into the honey then stir them both in together. If you add a teaspoon of vanilla to the oatmeal mix it won’t get spread into the mix evenly.
I used a higher ratio of nuts and fruit than the recipe calls for; a mix of dried blueberries, cranberries, cherries, almonds, walnuts and flax.
I baked for 15 minutes, stirred in the fruit then finished the baking. I wanted the fruit to stick.
I used honey. I think Maple syrup would taste better but didn’t have any.
This is great granola! I eat it often. Yogurt, fruit and granola. Perfect breakfast.
I used maple syrup, pecans, hemp hearts, flax seeds and chia seeds. Chopped apricots when it has cooled.
It didn’t clump well this last time. Do I need to add more syrup?
Thanks for sharing,
Karen
Hi Karen, did you add more than the suggested add-ins? I haven’t made it with hemp hearts so I can’t say for sure.
I’ve made the granola three times already! I love that it isn’t super sweet. I use fresh fruit and a coconut/almond milk blend and it has been my breakfast every day for the last 3 weeks. My husband eats it dry as a snack. Still trying to figure out how to keep it chunky.
I’m telling my friends that I finally found a way to eat oatmeal!
That’s great! Thank you for sharing how you eat this granola.