The Very Best Granola
This delicious healthy granola recipe is the best! It's naturally sweetened with maple syrup (or honey). Just add oats, coconut oil, nuts and dried fruit.
Updated by Kathryne Taylor on August 29, 2024
Do you love granola? Me, too! Today, I’m sharing my “basic” granola recipe, which is also the best granola recipe. Granted, I’m partial, but it really is the best and I use that term sparingly. Over two hundred five-star reviews agree!
In fact, I love this recipe so much that I shared it in my cookbook, Love Real Food. This granola makes a wonderful snack or breakfast (add your milk of choice and maybe some fresh fruit). It also stores beautifully, so it makes a great homemade gift.
Once you try homemade granola, you won’t go back to store-bought granola. It’s so much better!
This granola recipe is also a far more healthy granola option, since it’s made with whole grains, unrefined oil and naturally sweetened. You just can’t beat freshly baked granola packed with delicious and good-for-you ingredients.
Plus, homemade granola is super easy to make. You’ll only need one bowl and some basic pantry ingredients. Ready to make some?
Watch How to Make Healthy Granola
Now that you have my base recipe, you can play around with the mix-ins and spices to make it your favorite granola.
By the way, you can preserve that freshly baked flavor by storing this granola in the freezer. Just let it warm to room temperature for a few minutes, and enjoy.
Healthy Granola Ingredients
Oats
Heart-healthy, hearty, whole-grain old-fashioned oats keep their shape during baking. Be sure to use certified gluten-free oats if you need gluten-free granola.
Nuts and/or Seeds
I used pecans and pepitas (green pumpkin seeds) to make this batch. Other options include walnuts, which are rich in Omega-3s, whole or slivered almonds, cashews, peanuts, pistachios, macadamia nuts and sunflower seeds.
Unrefined Oil
Oil helps make this granola crisp and irresistible. I prefer unrefined coconut oil, which is delicious (you can barely taste the coconut, if at all) and produces the perfect texture.
You can use extra-virgin olive oil instead, if you’d like your granola to be a little more on the savory side. If you’re watching your saturated fat intake, olive oil is a better choice!
Natural Sweetener
I love using real maple syrup in my granola. Honey works great, too. As a bonus, these natural sweeteners infuse your granola extra-delicious flavor that sugar would not.
Salt and Spice
For flavorful granola, don’t skip the salt! Too little and your flavors won’t sing. I prefer using fine-grain sea salt in this one (I always cook with fine-grain sea salt), but regular salt will do, too (just use a little less).
I added cinnamon to this batch for some subtle warming spice. Ground ginger (use half as much) and pumpkin spice blends are other options.
Dried Fruit
Dried fruit lends some extra sweetness, chewy texture and irresistible fruity flavor. I used dried cranberries for this batch. I also love tart dried cherries, raisins and chopped dried apricots.
Optional Mix-Ins
For fresh citrus flavor, stir fresh citrus zest (up to 2 teaspoons) into the mixture before baking. I love adding orange zest, in particular.
You can add chocolate chips after the granola has completely cooled (otherwise, they’ll melt).
If you’d like to add unsweetened coconut flakes, you can add it halfway through baking for perfectly toasted results (see recipe note).
Chunky Granola Tips
Some of you, like me, love big clumps in your granola. Here are my tips to achieving the best clumps:
- Your oats need to be a little crowded in the pan so they can stick together, but not so crowded that they don’t toast evenly. I recommend using a basic half sheet pan (affiliate link) for this granola recipe. It’s the perfect size and the rimmed edges make sure no granola falls overboard.
- Be sure to line the pan with parchment paper so the sweetener sticks to your oats rather than the pan.
- For maximum clumps, gently press down on the granola with the back of a spatula after stirring the mixture at the half-way baking point. Then put the pan back into the oven to finish baking.
- Don’t bake the granola too long—just until it’s lightly golden on top, as described. It might not seem like it’s done yet, but it will continue to crisp up as it cools. Over-baking the granola seems to break the sugar bonds.
- Lastly, let the granola cool completely before breaking it up. I’ve even left it on the pan overnight, covered.
Even with all those techniques in place, I occasionally end up with a batch of granola that isn’t as clumpy as my others, for reasons that I can’t explain. It’s always delicious, though!
Granola Variations
This recipe is my favorite, go-to granola recipe. Over the years, I’ve played around with it to create a bunch of fun variations. Here they are for inspiration:
- Orange and Almond Granola: This recipe includes orange zest (2 teaspoons), whole almonds and golden raisins.
- Triple Coconut Granola: This recipe calls for coconut oil, large coconut flakes and shredded coconut.
- Cranberry Orange Granola: This recipe is quite similar to this one, but a little sweeter and full of vibrant orange flavor.
- Honey Almond Granola: Just what it sounds like, plus chopped dried apricots! Delightful.
- Gingerbread Granola: This granola includes molasses and extra warming spices, plus coconut flakes, dried cranberries and chopped candied ginger.
Please let me know how this recipe turns out for you in the comments! I love hearing from you and hope this granola recipe becomes your new favorite.
Healthy Granola
This delicious healthy granola recipe is naturally sweetened with maple syrup (or honey). It’s made with oats, coconut oil and your favorite nuts and fruit. Make it your own! Recipe yields about 8 cups granola, enough for about 16 half-cup servings.
Ingredients
- 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
- 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
- 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
- ½ teaspoon ground cinnamon
- ½ cup melted coconut oil or olive oil
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ⅔ cup dried fruit, chopped if large (I used dried cranberries)
- Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes*
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
- Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
Notes
Recipe adapted Meg Gordan’s granola, which I’ve tweaked over the years.
Make it gluten free: Be sure to use certified gluten-free oats.
Make it nut free: Use seeds, like pepitas or sunflower seeds, instead of nuts.
*If you want toasted coconut in your granola: Stir the coconut flakes into the granola halfway through baking. They’ll get nice and toasty that way.
Serving suggestions: This granola is awesome on its own, with milk or yogurt and fresh fruit, and you can even throw a couple handfuls into a salad for granola “croutons.”
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
My boyfriend and I are officially addicted to this granola. We love it with honey, and use pecans and almonds for a little crunch. I have been using a pizza pan for mine and we get perfect clumps EVERY time.
Do you have the nutritional info for this anywhere? I can calculate myself, but just wanted to see if you had it handy :)
Hey, Natalie! 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. In the meantime, here’s a nutrition calculator that might come in handy.
The best granola I’ve ever tasted!
That’s great to hear, Holly!
Absolutely amazing! I have made this two times now, and it is my go-to granola recipe. My whole family loved it, and it was devoured within two days. I used a combination of dried cranberries, shredded coconut, slivered almonds and pepitas. Thanks for the best granola recipe ever!
You’re welcome, Kiara!
Making it for the second time to share with family. My husband and I ate the entire first batch ourselves. It is so good! I used oats, sliced almonds, pumpkin seeds and large flaked coconut with coconut oil and honey. Decreased the sea salt to 3/4 tsp., baked at 325 didn’t stir so it was nice and chunky.
I’m so glad you loved this, Kim! I hope your family does, too.
This is actually the yummiest granola I have ever tasted! I used cashews, pepitas, peanuts, dried apple and cranberries. Never buying granola from the shops again!
Hooray! Thanks, Brooke.
Do you have the nutritional facts for this receipe? It’s probably on here but I haven’t seen it. I plan on making it today and I’m so excited.
Hi, Julie. 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. In the meantime, here’s a nutrition calculator that might come in handy.
Oats are not in the gluten family of grains.
No, not in the US at least, but many oats are processed on the same equipment as wheat products are. Gluten-free oats are oats that are not cross-contaminated with wheat products, so people with celiac’s and other conditions can eat them safely.
This is my family’s favorite granola. Thanks!
Great! You’re welcome, Charlene.
Well it’s five stars so far on baking smell alone! I cut the oil and maple syrup in half (trying to retrain my taste buds to be less fond of sugar, yeah right).
I love your blog and your dog’s face!
Thanks, Erika! Cookie says hello.
My go to granola super tasty a lot healthier than I. Can buy and cheaper too! Thanks for this!
You’re welcome, Sarah! No more overpriced granola for you. :)
Thankful for this recipe–love it, keep it forever : ) I just use the oatmeal, pecans, raw pepitas, maple syrup, coconut oil, vanilla, salt. I spread it out on my half sheet pan lined with my silicone mat. Use 325 degrees with convection, 13 minutes and stir, 13 minutes and stir, 4 minutes and stir and watch, 4 final minutes stir.
Thanks for the notes, Patty!
Hi Kate!! This is my second time making your recipe! I’m a book maker, not a cook, but I love to get in there (so my husband has some dishes to do – yes, he’s one of ‘those’)…
I changed mine a little bit this time and it is turned out really good too!!
I used half Walden Farms Calorie free Pancake syrup (pure maple) and 1/2 applesauce. I also used Fiber one cereal instead of nuts (have a friend who’s allergic!)…love adding the coconut 1/2 way into the cooking and then craisins after it’s cooled….so fabulous! Thanks for the inspiration!
Yum! Your version sounds great, Karen.
Amazing recipe! A favorite in our house. We have made it 3 times and it will definitely be a staple forever. We add chia seeds for some extra omega-3’s
I made this for the 1st time today! It is delicious and so simple!! I did add MUCH more cinnamon than the recipe called for (I really like it) and 1 Tbsp vanilla instead of a tsp. Added the coconut shreds 1/2 way through and it is nice and toasty. Might try getting the dehydrated blueberries from Costco to try next time, but generally not a dried fruit fan. Looking forward to making the Almond Coconut Granola Bars next!!
That sounds warm and delicious, Lisa! Thanks. Let me know how the granola bars go! Check out my new no-bake pecan bars recipe, too.
What I would love to know is nutritional content as I am also counting calories, fat, etc. I am trying several of your recipes as they look so delicious, but including nutritional info on the recipes would be great! Thank you!!
Hi, Lisa! I’m currently working on integrating a plugin for nutritional info, but it takes a while to apply it to each recipe. Until then, here’s a nutrition calculator that might come in handy.
This is my family’s favourite granola recipe! Thank you! We are oil free so I substitute the oil for same amount of smooth peanut butter and it works beautifully and tastes divine. I’ve tried other recipes on the internet which aren’t nearly as good. So this will be my go to base recipe now with variations to play with the taste to mix it up every now and again.
I have been making this every other week. In love with this recipe.
Awesome! Thanks, Michelle.
Kia ora from Auckland, New Zealand. I’ve just made your granola Kate, and eaten it for breakfast. I’m afraid I wasn’t able to leave it undisturbed!
What I really enjoyed about the recipe was the balance of salt and sweet. I ate it with Greek yogurt and raspberries. Yum!
I’m so glad you enjoyed the granola, Caitlin! Hello from KC.
Hi! I want to try your recipe but need to adapt to a convection oven. What temp and time-have you used conv oven for this recipe? Thanks!
Tracey
I love this recipe – use it all the time, making sure I add dried fruit after cooking!! Delicious.
Great! I’m so glad this is a good stand-by, Lucy.
I made this Healthy Granola today and it is delicious. I followed your recipe as is, I wouldn’t change anything. The salt really does make a difference. Sometimes I want/need a little more with my morning homemade greek yogurt and this is it. Next time I want to try the orange granola with some dried fruit. Thank you for the recipe.
You’re welcome, Donna! Let me know how the orange version goes.
I have it in the oven!
Do you have the nutrition facts for this recipe?
Hi, Brooke! I’m working on adding Nutrition Facts to each of my recipes– it’s just been a bit of a slow process, as I have to manually enter in each recipe. In the meantime, here’s a nutrition calculator that might come in handy.
My family is in LOVE with this Granola! Although I have never been a fan, I too am using it as a mix-in for my morning Greek Yogurt. Whenever I feel like I need an atta-boy, I pull this recipe out :-)
Thx for sharing!
That’s such a cute way of putting it! I’m glad this is such a crowd-pleaser, Joanne. :)
Wow. Ok. I am no baker at all. I made this for my 93 year old client who is allergic to gluten, can’t have much salt or sugar… I loooved the fact that you can substitute, leave out and put in ingredients! Mrs. Adele lived it!! Thank you so much for the great inspiration.
Oh, I love hearing this, Elke! I’m so glad Mrs. Adele was a fan of the granola. Thanks for reading!
Oh my goodness. Thank you for this. My only struggle is to refrain from sneaking a spoon or two out of my container each time I am near it.
Hehe! We share that struggle, Cykii.
I love this more than any store bought granola I’ve tried, and it’s so much healthier! I’ve made it four times now and love that I can “tweak” it with whatever I have on hand, any kind of nuts, honey or maple syrup (my favorite is half and half). I eat it almost every morning with my homemade chia pudding and it’s sooooo delicious! Thanks for the recipe!
Awesome! No more store-bought granola for you. :)
So tasty!!! Loved this. Just making my second batch..
Hi! I found your recipe online and just made it! It tastes so good; thank you for sharing! I’m excited to try more of your recipes. Have a great weekend! Melody
Amazing! First shot at making home-made granola and after trying this won’t go back to store bought ones. Super easy and delicious – my skeptical boyfriend loved it too! Struggled not to eat all of it as it was still warm, cooling down on the kitchen counter ;)
Absolutely the best granola recipe ever!!! I can’t stop making it!
I’m coming back to let you know that this is a staple in my household. The only problem is that I can’t get it to last more than a few days!! It’s so delicious that I’m constantly snacking on it.
Honestly I never comment on any recipes, but this is the BEST granola recipe ever!!
Made “the very best granola” today. It is very really good, I can’t stop eating it. Only suggestion I make is don’t heat your oven to 350, mine must run hot because I almost burnt the yummy goodness. Next time I’ll try 300.
Oh no! I hope you were able to save it, AC. Oven temperatures can really vary among brands, so let me know how it goes next time with the temperature turned down a bit!
I caught it just in time – one edge was burnt, but i could easily separate it. It is delicious!
I cannot stop making this granola. I have made it several times a week for months at this point. Between my kids and my husband, it vanishes very quickly. I do half canola/ half olive oil, half honey/ half maple syrup, and a very diverse mix of seeds and nuts. Also, to make it more kid friendly, I pulse all the nuts and seeds a couple of times in my ninja to make the pieces smaller and easier to eat. perfect!
Yum! I’m so glad you love this so much, Rachel.
I followed this recipe but it the granola did not stick together. What can I do to fix this?
LOVE THIS! I make it all the time, I don’t like to go a week without having this as a delicious and healthy snack. Thank you!
This granola was easy and delicious! I leave out the fruit and my family still loves it. Great recipe.
I made your granola fr the 2nd time and turned my oven to 325 ( last time I made it I slightly burned corner of granola) and it turned out perfect. So good I can’t stop eating it. It’s been my lunch and dinner for 2 days now. Delish!
Hi Kate and Cookie
Greetings from Sydney, Australia. Our seasons are the opposite of yours but that doesn’t stop me trying your fabulous recipes. I grow 4 types of kale, silverbeet and other lovely vegetables in my garden so your kale, apple and goats cheese with granola was just the perfect recipe for in between seasons here. The whole family love your stuff. Thank you
Just made it and it’s delicious!
Very good recipe..delicious..i made it and eating it with yogurt..i will be adding on to the recipe.thxs no more store granola
Wonderful, versatile, recipe. This has become my base recipe for all the granola I make, which is a lot after finding this recipe. I’ve added dried cranberries, apple pie spice with dehydrated apple bits, cocoa powder with the dry ingredients with dried cherries added, plus other combination, and I usually add either pecans or walnuts. Fun to play around with. Thanks for a great recipe!
Those sound like great additions! Thank you, Aimee for the comment!
I have now made this lots of times and love it. Adding different seeds and nuts and varying the dried fruit means it never tastes the same twice. Tonight’s batch has almonds, chia seeds, sunflower, pumpkin and a few sesame seeds, coconut and cranberries. Thank you for the recipe.
I love that you have made it many times! That is great to hear Lesley. I appreciate your review! I know this is a favorite.
Have you ever used Steel Cut Oats instead of Rolled Oats? If that’s all I have how should I alter the recipe!
Hi Aneri, I’m sorry, steel-cut oats definitely will not work for granola. They will be rock hard and crunchy!
Have made made this delicious granola several times and owe you a huge thank you. Accurate and informative recipe. EVEN my meat. .and potato husband asks for it! PArfait!
That is great to hear! It is a favorite :) Thank you, Anne for your review!
I love this recipe. I did a couple of things the second time that worked better. I didn’t push the granola all the way to the edge of pan because it got too brown the first time. Also, I spread the center a little thinner for even browning.
Different ovens can act so differently, right! Great to hear it worked better the second time!
This is the best granola I’ve ever had… I will never eat store-bought granola again! Only ‘challenge’ is I can’t keep it stocked in the house :o… someone’s always got a bowl of it in their hands!
I don’t think that is a problem at all! :) So happy you enjoy it so much, Melinda!
Just tried this recipe. It’s amazing! Also that lentil soup recipe of yours is the best I’ve ever made! Thank you for sharing!
That’s great, Lori! Since you loved it, if you wouldn’t mind leaving a star review (for both), I would really appreciate it! Happy cooking :)
Hi there
This recipe is awesome thank you.
My son just made this and is so delighted. He can’t wait for breakfast! He made it his own by adding chai spices and Maya Nut, super delicious! Thanks for the reminder recipe and the great movie, he (and I) were super psyched to get rolling on making our own homemade granola!
That is great, Annie! I love the customization each of you were able to do. Sounds like a fun project! Thank you for your review.
Hi My toddler son loved this one..!! He wants to eat it for breakfast every single day..thnx for the perfect recipe!
Hooray! Thank you, Raman for sharing. It is so good, so I think your toddler knows what is good for him! :)
This is delicious… and so easy…
Wonderful smells filling the kitchen…
Thanks for sharing your recipe!!
You are welcome! Thank you, Wout for your review.
FIrst time I’ve ever made granola, and…success! The house smelled amazing too! My family actually used the word ‘hero’ (completely serious). I used almonds, coconut & pumpkin seeds & sunflower seeds too-oh and gluten free oats, coconut oil & plenty of cinnamon (dried cranberries added at the end). I cannot wait to try pecans & dried cherries like your recipe! It tastes amazing and will save me so much-very economical.
I only stumbled onto your blog yesterday-chia jam…genius!!! I have been looking for inspiring simple vegetarian and vegan recipes and I am so excited to try your soups, salads, peanut butter oatmeal cookies-(whoa) and well…everything!
Thank you Kate (& Cookie)
Much gratitude,
Sheryl from Edmonton, AB Canada and her family and menagerie of pets (5-yep…5: 3 rescue dogs and 2 cats)
Hero is a great nickname :) I am glad you stumbled! Welcome. There are a lot of great recipes. Thank you, for your review.
DELICIOUS! I prefer my granola to have a bit more flavor – So I made this granola with a little bit more of vanilla – 1.5 tsp. Then 1tsp of almond extract, and 1tsp of coconut extract. YUM!
Hooray! Thank you, Danielle. I am so happy you liked it. Thanks so much for your review.