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.
I tried this for the first time a couple of weeks ago – making my next batch today! It’s so fresh and delicious, and I love knowing what’s in it. Another fabulous recipe!
I’m glad you love it, Sasha! Thanks for your review.
Q: Can anyon attest to making this recipe with olive oil or avocado oil? We LOVE granola w/coconut oil but it’s too high in sat fat according to cholesterol count.
TIA
@Noelle: yes, I use olive oil, and it works perfectly.
Olive oil should work here too, Noelle!
I’ve made this from your cookbook twice a month (or more!) with all kinds of variations. I don’t make it with pepitas anymore, though. I like it better without. I am addicted to how delicious it is. I’ve noticed that maple syrup seems to make it crunchier. Also, I generally use canola oil to keep the saturated fat content lower. It’s great with plain yogurt and frozen blueberries or just nonfat milk, and sometimes I just grab a handful because it is just so darned tasty!
Thanks for sharing, Lisa! I’m glad you love this recipe and make it twice a month. Thanks great! I appreciate your review.
I absolutely loved your granola the best I’ve ever had. I bought instant oatmeal by accident but it still turned out OK
I’m glad it still turned out ok! Thanks for sharing.
This recipe is a weekly staple in our house. Thanks for sharing the tips and mix-in ideas!
Love it! You’re welcome, Annie. Thanks for your review!
I made this on Sunday (out of your cookbook), so it’s really funny that you just posted it! It’s delicious. Just to remind people of stuff you’ve already said, the parchment paper is REALLY IMPORTANT! I made the granola on a good pan, so I thought I’d be fine, but after it had cooled, I found myself scraping granola off the sheet. It was still yummy, just not as chunky! Also: I think that the amount of honey could be reduced just a little if you’re going for a low-sugar approach, but that also might just be because I forgot parchment. Thanks for the recipe!
Thanks for echoing that and sharing your experience! I appreciate the feedback, Alyssa.
This is very much like the “crisp” topping on a new fruit crisp I love. Can I use melted butter instead of the other oils to mimic that fruit crisp crisp?
I’m not exactly sure what you are referring too, Sandy. This recipe gets nice an clumpy as it cools.
I make granola every year for friends. The general recipe is good but there is to little fluid to really allow it to congeal the way you describe. I usually add water and honey warmed to the mix but used the maple syrup and coconut oil(unrefined) described and it really does not crisp up right like mine usually does. I readjusted my second batch with the 1/4 cup of water and honey and slowed the baking to 225 for 1 hour. Much crispier and more granola like
Thanks for sharing!
How much vanilla do you use, I saw it on the video, but not in the list of ingredients.
Hi Gretchen! It’s the 3rd to last ingredient. :) 1 teaspoon!
I’ve not. Commented before although I’ve been using for the past 3 years this is amazing full of flavour and crunchy texture a weekly cook in our household thanks again
You’re welcome, Sarah! I’m glad you love it.
If you really want clumps and are able to cook with eggs, mix a wisked-until-frothy egg white into your wet ingredients JUST before adding it to the dry ingredients. I got this tips from Tartine’s last cookbook and it is incredible. If your granola mixture fills your half sheet pan, it really isn’t necessary to mix it halfway through baking- it will cook fairly evenly just by rotating the pan every 12-15 minutes. The egg along with pressing it into the pan and leaving it still during baking will give you nice delicious chunks! In fact, Tartine refers to their recipe as “granola bark”… and that’s what I get!
I do this with my candied nuts I make for holiday gifts! Such an awesome tip :).
Happy holidays!
Alyssa,
Wine a Little, Cook a Lot
Thanks for sharing!
Delicious granola and so addicting! And since it’s so healthy I don’t feel guilty having several helpings! I used avocado oil instead of olive oil and it came out very good, though I’m sure it would be awesome with coconut or olive oil as well. Thanks for the great recipe, Kate!
It is! I agree, Natasha. Thanks for letting me know you loved it!
Hi Kate,
This is the only granola recipe I use now. I have made this so often that I have committed the recipe to memory. This granola and your healthy banana bread are on constant rotation at my house :)
Caterina
Love that, Caterina! Thanks so much for sharing. I’m glad you are enjoying the recipes.
I’m always on the lookout for a good wholesome granola recipe, thank you for sharing :).
Alyssa,
Wine a Little, Cook a Lot
You’re welcome, Alyssa!
Yum, I just made this and couldn’t wait to eat it. Had a small bowl full while it was still warm. Very scrummy, love the cranberries and coconut.
I’m glad you loved it, Janelle! Thanks so much for your review.
This recipe instantly became the homemade gift I’m giving for the holidays. I used the extra purified coconut oil from Trader Joe’s and 1/4 cup Maple Syrup and 1/4 cup honey instead of just one or the other. As for the salt, I used pink Himalayan salt which I ground with a mortar and pestle which adds that salted caramel kind-of character to the granola. And…I used 1 cup of raw pecan halves, 1/3 cup slivered raw almonds and 1/4 cup raw pumpkin seeds. When I loaded them into the ribbon-tied cello bags I sprinkled in some golden raisins. YUM! Thanks!!! Love your site!!
I love the gift giving idea, Hyra! Thanks for sharing.
This is yet Another fav! So flexable to. I added dollops of peanut butter, and ground coriander! So good….
Thanks for your review, Sue!
Can anyone tell me what the cost would be to make the recipe as is? Many thanks!
Hi Helene! It really depends on what the price of the inputs and there is a lot of variance depending on if you have anything already on hand and the brand. I would recommend to price out your favorite brands!
Kate, I only found one issue with this granola – WE CAN’T STOP EATING IT! It’s outstanding! This will be a regular staple in our house. It came out perfectly golden and crunchy. I could go on and on but I will just say thank you so much for sharing this recipe.
Hooray! It is hard to not eat all of it, trust me. Thanks for sharing, Kate!
This REALLY is the very best granola! It is the perfect ratio of salty to sweet, and perfectly clumpy too! I use 1 cup cashews and 1/2 cup pumpkin seeds, olive oil, and 2/3 cup cranberries. Comes out perfect every single time. Finally, a delicious granola recipe that is super simple to make AND tastes better than fancy pants store-bought granola!! Thank you!
Thank you, Amanda!
Hi Kathry! I tried this recipe on yesterday. It was delicious, this is the best recipe and easy to make!
Thanks for sharing, Varun!
So delicious!! Just made it and can’t stop eating it. I used maple syrup, pecans, & pepitas. Was planning on adding cranberries but didn’t make it that far since I started snacking before it cooled all the way. So yummy! Can’t wait to try different add-ins. Also debating gifting this to family for Christmas. Thanks for a great recipe!
Love it! Thanks for sharing, Maggie.
Hi! I am looking for a healthy homemade granola recipe as I am nursing my 3 month old baby. Can I add brewers yeast and flax seed with this recipe? Thank you!
Patricia
I haven’t tried it, but you can test it out.
Hi Kathryne
You are amazing. As always I am purchasing Granola to my nearest store never thought that we can try this at home. I can’t tell you how many times My gym trainer warn me do not use, because it contains lots of sugar. Now I can make it at home completely sugar-free.
You’re so sweet, Lucille! I’m glad you love it.
This really is the very best granola recipe! Thanks so much, we make it in our house a couples times a month and have since you first posted!
I love that, Emily! Thank you!
I made the original version, using sunflower seeds and pecans and maple syrup. I also added unsweetened coconut flakes halfway through. Delicious- the pecans add a richness that feels decadent1
Thanks for your review, Hilary! You are a cooking machine this week! :)
This is similar to my own recipe which I’ve made for yrs. However, this recipe is too salty w/1 tsp of salt so I backed it down to 1/3 tsp and also upped the cinnamon to 1 1/2 tsp, 1/2 tsp nutmeg, and 1/2 tsp powdered ginger or more to taste. I also added 1/8 cup more of maple syrup. Have made it w/honey and maple syrup together which is good too and adds more clumping if that’s what you’re after. I add 1/2 cup raw, unsalted sunflower seeds, 1/8 cup brown or white sesame seeds, and 1/8 flax seeds – whole. You can add more oats if the mixture is too oily for you. However, w/the addition of the above, the oil will be absorbed more. Personally, in the dry area I live in, it’s nice to have a moist granola as much of commercial granola is too dry. It’s tough to purchase boxed granola after having this delicious granola.
I also, through trial and error, add dried fruit AFTER the granola is cooked and while warm. Otherwise, the fruit will get overcooked and be hard to chew. It’s important to stir and turn over the granola throughout the baking process. I reduced the oven temp to 325 although my original recipe was baked at 300. I wouldn’t cook it at 350 as it will take more tending and there is a possibility of it cooking too fast, hence burning if you don’t turn it constantly at the higher temp. Enjoy!
Thanks for sharing your approach, Mary!
Best granola recipe! I made half a batch to start. Love that it’s not too sweet.
Every recipe I’ve tried from you is really good. Thanks for all your hard work!
I’m glad you loved it! You’re very welcome.
This is a delicious granola made exactly as directed! Am looking forward to making many variations of this in the future! And the coconut oil gives just a slight sweetness yet has a neutral taste quality. Great recipe! Thanks for sharing!
You’re welcome, Margaret!
This came out very well, it will be my go-to from now on! Used olive oil, maple syrup, cashew pieces and sunflower seeds. I might reduce the salt a tad next time (used Kosher salt). Can’t wait to try variations!
Wonderful, Kathy! I’m glad you loved it.
You might mention that a pesticide, Glyphosate, has been found in unacceptable levels in Quaker Oats and Cheerios.
This is the best granola! Crispy, crunchy, not too sweet, just the right amount of nuts and fruit. We eat it with homemade plain yogurt made in the instant pot and it is wonderful breakfast! Thank you!
Thanks for sharing, Jann!
A friend bought me your cookbook for my birthday last October and I have not been disappointed by any of your recipes. This granola I made tonight. All I can say is Wow!! Fantastic! Thank you for testing and perfecting all these wonderful recipes! One of your recipes I make almost weekly is your hummus. My husband is addicted to it! He is constantly asking me to make it. Thank you Kate for making cooking so much fun with easy,delicious recipes!
I’m so happy to hear that, David! You’re welcome. I’m glad you are enjoying the recipes from the blog and my cookbook.
Great recipe! Just made two batches for a bake sale. Since I didn’t add in dried fruit or coconut, I just put in an extra cup of oats. The first batch, I tried the suggestion of warming the honey in 1/4 c of water, and baked at a lower temp of 225 for an hour. It took longer than an hour to crisp up. The second time, I just put in the honey as is and baked at the original temp and time. It worked better and faster! I didn’t have any trouble with mixing it all together and it wasn’t overly sweet or salty. That being said, I did have an extra cup of oats in there and I didn’t add any dried fruit or other things to make it sweeter.
I’m glad you loved it! Thanks for the review, Lynn.
Best granola recipe I’ve tried!
Love it! Thanks for you review, Kelly.
Hi Kate! My 2 daughters have talked about you for years! I made your granola this holiday season. It was a huge hit! One batch I made with maple syrup, pecans, cashews and cranberrie.The other I made with honey, almonds, raisins and orange zest. Both were excellent! THE ORANGE ZEST was the most mentioned ingredient!!!
Thanks for sharing! I’m excited you can share recipes with your daughters!
This is the best granola ever! Thank you for sharing your recipe.
You’re welcome, Jana! Thank you for your review.
Kate, this is TRULY the best granola recipie I’ve ever tried! My 21 y.o. son just exclaimed as he dished out his 2nd bowl, “Mom, this is the best granola EVER! You have to make this for me the rest of my life!” LOL I guess that settles it! It’s a keeper!!
That is a keeper! I love it, Debra. Thanks for sharing.
I haven’t yet tried this recipe but look forward to asap. I did, however, subscribe to your newsletter. When I did, there was an offer for a free download. When I downloaded it & looked for it in my downloads, it was nowhere to be found. Could you tell me where it might have ended up so that I can locate it?
Hi Rita! I’m excited for you to be apart of the mailing list. That’s odd! It could be saved in a download folder on your computer. Depending on how you have settings set-up. If you can’t find it, feel free to shoot me an email at hello@cookieandkate.com and I will email it to you.
Thank you so much for replying about my download issue. Unfortunately, I’m still unable to find it. I would therefore very much appreciate your emailing it to me.
I also wanted you to know that I did try the granola recipe and loved it. I found that I need to keep it in the refrigerator to keep it as crispy as I like it but that’s not a problem. I gave some to a friend and she enjoyed it as well. So, thank you so much for that delicious and healthy recipe.
Rita
Happy New Year Kate & Cookie,
I can’t begin to tell you how awesome this granola turned out. It’s to die for without a doubt! I followed your recipe and added dried cherries and Ghirardelli premium baking chips. I’m eating this as I’m typing this comment. What a way to start the New year!! Thank you for a great recipe!
Mike
I love it! Thanks for sharing, Michael!
This is a great recipe! My friend and I used it to make granola as a fundraiser for victims of the Camp Fire in Northern California (where my brother is a firefighter). We made over 30 batches and raised nearly $1500 from family and friends! Everyone loved the granola and we happily shared this link. Thank you for being a part of this successful effort!
Well, this really is The Best Granola! It is so simple to make. Made as directed with coconut oil and honey (but no cinnamon…not a fan in granola). Half way though baking I added chopped walnuts and dried coconut. Followed recipe as stated for cooking time. One thing I did differently was at the half way mark I put the granola back into the bowl I mixed it in along with the nuts and coconut. The end result was huge clumps of granola! Wish I knew how to include a pic! Thanks
Excellent
Perhaps my oven was not hot enough because at around 30 minutes the granola did not seem to be cooking. I ended up turning up the heat to 375 and then to 400. Granola turned out good but the nuts got a little over roasted. I was looking at other recipes and most of them suggest even lower heat. I’m not sure why mine wasn’t cooking at 350. Perhaps I was just not patient enough. Turned out good anyway. I also like that it’s not too sweet. Thank you for the recipe. I will definitely need to experiment with the temperature and time in my future batches. Just to let you know I used oats, almonds, pecans, hemp seeds, shredded coconut and dried cherries.
Came out delicious! One question though: I followed the recipe exactly and baked for 24 minutes, but my granola wasn’t really crunchy – more of a soft “granola bar” texture. Do you think I should have baked it a little longer to get a crunchy texture?
Very tasty. Make with coconut oil, sliced almonds; added the coconut flakes after 12 minutes and when cool, I added cut-up hunks of crystalized ginger. Will make again.
Thanks for sharing! I’m glad you added your own twist.
I’ve made this recipe several times and it always comes out delicious… as in vacuum-the-whole-pan-myself delicious. (I exercise restraint, but it’s hard.)
About to go make some more and thought I’d stop by and thank you for this easy and tasty granola. It really is light years better than store-bought.
It’s so hard to not eat it so fast, I agree! Thanks for letting me know how much you love it, Jennifer.
I will never buy granola again….This was super good!
This is fantastic! Thanks, Callen.
I absolutley love your granola recipe. It is easy to make and taste delicous
I made a variety of it and it comes out great. Thanks for sharing it.
I’m glad you love it, Brigitte!
Turned out great!
First time making granola for me and I’m thinking ‘why haven’t I don’t this before??’
So easy and simple,
Most importantly delicious!
Can’t wait for the morning to have it as my breakfast
Right?! It taste great and is so easy. Thanks, Claire!