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.
Can’t wait to try this. Is there a substitute for the syrup/honey? Dates maybe?
The sweetener helps it to bind and get clumpy too, so I’m not sure how dates would work.
I’ve made a thick date “syrup” mixing and mashing dates with some warm water and that worked great.
SO STINKIN GOOD. i made mine with walnuts, honey, and craisins and just tried a few bites. absolutely delicious. thank you for the easy recipe!
also i used grapeseed oil because that’s all we had and it worked great!
I used agave nectar and it worked great!
Kate I really love this recipe. Simple ingredients, delicious taste, easily adapted to whatever is in the pantry. I could never go back to bought muesli after making this!
One way you might get the dates to work would be to soak them in water then puree them with some pure vanilla essence. The muesli may have a slightly different texture but definitely worth a try if you are averse to maple syrup or honey. If it’s the amount of sugar you’re worried about though, dates have a very high sugar content (albeit also loaded with fibre). You could also try making a stevia syrup. Just a thought :)
I love this recipe. It is so simple and fast, and I have the recipe memorized and make it weekly (if not more often). A couple of questions. First, do you have any tips for getting the coconut oil easily out of the container? We don’t have a microwave, and digging it out of the jar can be a struggle. Second, I am thinking about using grapeseed oil as a substitute to avoid the extra step of melting the coconut oil. Have you tried this? I’m wondering whether the grapeseed oil would work. I’ve used olive oil with excellent success, but was also thinking about using grapeseed oil because I’ve read that it has almost no taste. Thanks for sharing your incredible recipe!
You have it memorized, I love that! I don’t have a tip other than with a microwave. Maybe try warming it in hot water to help get it out of the jar? I would recommend olive oil over grapeseed. But, I think it has worked for others. Hope this helps!
Yes, putting the jar of coconut oil in a large pot of very hot water (weigh it down) works! My granola’s in the oven right now and smells fantastic!
Hi Leah,
I’ve been making Kate’s granola for a while and always use grapeseed oil instead of coconut oil or olive oil, you indeed hardly can taste it!
Honey looses all it’s good stuff and becomes toxic when heated. Why honey is on every granola recipe? It is not healthy at all
My neighbour, who is a beekeeper and has his BSc in Toxicology, says honey does not become toxic when heated. I just asked him after reading this comment.
You are an idiot, please don’t breed.
I made a batch of this today and it did not disappoint! I followed the recipe almost exactly – used 1/4c honey and 1/4c maple syrup (couldn’t decide), pepitas and pecans, Bob’s Red Mill coconut flakes and raisins (accidentally added the raisins at the mid baking point instead of at the very end- they’re a bit chewy but my error) and it’s really delicious.. cracks into chunks as promised! Thanks for another great recipe Kate!
You’re welcome, Sue!
My family and I love this granola! Super easy to make and delicious.
Thanks for sharing! I love it’s a hit with your whole family, Chantel!
Simple and easy and delicious! I used your recipe as my base, and I added a few more nuts/seeds to create my own version. This is wonderfully simple and tasty! Again, thank you for posting!
You’re welcome! I’m glad it helped provide a guide. Thanks so much, Carolyn.
This stuff is addicting! Fantastic recipe. Thank you.
You’re welcome, Donna! Thanks for your review, Donna!
I just made this and it is fabulous! So easy and nutritious. I will never buy store bought again.
Love to hear that! Thanks for sharing, Hope.
Hi Kate, I just made this recipe added a few more nuts tastes yummy. However my clumps fall apart very quickly. Any suggestions on how to keep clumps or make more clumpy? Would I just add extra honey or syrup? I pressed down mid way as hard as I could and didn’t touch for 45 mins.
I love it! How are you transferring it? A flat spatula works well. Depending on the doneness when it comes out of the oven, one minute longer could help too. How long are you baking it for? Is is also spread on one layer?
Made this recipe tonight after attempting several others and this one is hands down the best. Followed the recipe (used almonds, pecans, unsweetened coconut and cranberries) and instructions and it’s perfect. Will be my go to recipe without a doubt.
I’m so glad this one was a winner for you, Erin! Thanks for sharing. I love you add-ins!
I had never made granola before so used your base recipe. My husband and daughter appeared in the kitchen halfway through baking and I had to fend them off until it cooled! It is really really good and will be making again soon with some different add ins. Thanks for such a simple no fail recipe
That’s so funny! I’m glad it was that popular. Thanks for sharing, Jill!
gahhh i can’t stop eating this. it’s AMAZING.
It’s hard, that’s for sure! I’m glad you are loving it, Beth!
The absolutely easiest most delicious granola recipe I have tried. This is a keeper. The only negative is waiting for it to cool
Yes, the downside. But, it’s so worth it! Thanks for your review, Deb.
Oh my goodness this is so delicious! I didn’t think I could be addicted to a granola but I had to walk away from it so I wouldn’t keep eating.
It’s so hard to not eat it all! Thanks, Holly for sharing how much you loved it.
First attempt at making granola and this was a hit with the entire family. Thank you! My first batch was ruined however as I cooked it far too long as well as it stuck terribly to the wax paper!
Second time around, I cooked less than half the recommended time and ommitted the paper. Just gently lifteded it from the greased pan before it cooled completely and worked well.
I’m afraid to try the parchment paper again as it stuck so badly to my first batch I had to throw it out. Anyone else have this issue or have any tips? Thanks!
Parchment Paper and Waxed Paper are two completely different animals. Waxed Paper does not go in the oven. Double check your product before you next attempt, and I am sure you will have success.
Oh no!! I’m sorry that happened. What was the time you baked it at and where were your racks? I’m glad it worked the second time!
I am making this now … my house smells wonderful! Many recipes for granola call for baking at 35-40 minutes. I find that after 20 minutes it is already browning so I turn off my oven and leave in there. Also, adding dried fruit such as raisins or cranberries.. are they added at the baking time or after the granola comes out of the oven. I do realize the choc chips are added after cooling off. Thank you so much for your comments back to me.
I bet it does smell amazing, Doris! Thanks for sharing!
It’s a snowstorm in Chicago and my house smells delicious!!! My second time making this recipe!!! Just waiting for it to cool!!!
Sounds like the perfect snow-day treat!
Delicious!! Used olive oil and added chia seeds
Thanks for sharing, Donna!
Thanks for the amazing recipe! I am making it for the second time today . I will admit that I was nervous about the amount of oil, but it was perfect ! I am trying with honey today instead of maple syrup , I think it will be more clumpy with the honey. 5 Stars , Kate!
I’m glad you loved it and it’s 5 star worth, Kelly!
So good! Made a second batch with olive oil because my kids didn’t love the coconut flavor (oh well, more for me!), and I added about 1/4 cup quinoa for extra crunch and protein. Never buying overpriced factory made granola again!
Wonderful! Thanks for sharing you loved this granola.
This is my go to favorite granola recipe for a few years now. I use olive oil and honey. The thing that makes this granola is the salt! So perfectly balanced
Great to hear, Nicole!
This granola recipe is fantastic! It is so easy and delicious! I have the recipe memorized and make a double batch every couple of weeks. Store bought granola is a thing of the past. Thank you!
I love that, Kim! Thanks for sharing you love this recipe.
This is my first time making granola, and it came out great. I added unsweetened coconut, almonds, pecans, pumpkin and sunflower seeds. I would have liked the chocolate chips and cranberries to be incorporated into the chunks instead of adding it at the end. If I added the chocolate chips half way through the cooking they would melt and the cranberries might get too hard. Any suggestions? Thank good.
Hi Lisa! The chocolate chips would likely melt. Sorry! I don’t typically have much luck baking the mix-ins in with the granola while baking. I don’t find it provides a great result. You could try it and if you like it, go for it!
Hi Kate,
Going to try this recipe, but was wondering if I can use pancake syrup instead of maple syrup or honey, and if yes, whether the same amount would be enough?
Thanks
I would think so, but I haven’t tried it so I can’t say for sure. However, I think natural sweeteners work best and are better for you.
I made this yesterday and my whole family love it! Will defo be making many many times. Thanks for a lush recipe :) xx
Success! Thanks for sharing. My family looovvvveeedddd the granola. My husband said it was better than the granola that was store bought. Thanks Kate!
I use a mix of old fashioned oats and steel cut. To eat I pour boiling water over it, cover and let it sit for a minute or two. Love it like this in the winter.
Made this today, it’s so delicious. I have one questions, when I added the cranberries after it cooled, it never really incorporated into the granola – is that how it should be?
Thanks so much for posting – I’ve been overwhelmed with making some changes after getting a much unexpected medical diagnosis – this was super easy and delicious.
They won’t become part of the clumps, but should work into the granola as you store it.
Great recipe!! I tried thmethod described above to make it chunky and had mixed results. Sometimes work and sometimes not, but always delicious! I found that if I press it all in the pan, and then DONT STIR halfway through but instead just rotate the pan halfway through then it turns out chunky everytime!! Just break it up into whatever sized chunks you like Mmmmmmm Great recipe. I also added almond slivers
Thank you, Mike!
My sister gave me this recipe. It is wonderful! I used half coconut oil and half olive oil. It’s easy to make, with little cleanup. This will be my go-to recipe whenever I want a treat; forget cookies, this is easier, yummier and better for me.
Thank you.
You’re welcome, Elizabeth!
I just made a double batch this morning and used rice malt syrup and Himalayan salt. It’s so yummy but unfortunately tastes a little salty. Should I have not doubled the salt?
Did you use fine grain salt? It could be the rice malt syrup too in combination.
Yes I did use fine grain salt. I ended up doing another double batch without salt and it’s fine. My first go at making granola…..I don’t think I can ever buy it again :) thank you
My kids were tired of eggs, and cereal is just garbage, so we decided to make granola. My kids and l loved your recipe. We loved it so much that we went through it fairly quickly, and this past Friday, after the kids were asleep and l had imbibed a growler of beer, l made another batch. Then beer did what beer does, and l fell asleep on the couch until 5:00 a.m. while the granola was in the oven. It was essentially charcoal by then. Oops. Anyway, l made it again in the morning, and we all loved it again, and now l need more cinnamon so l can make a new batch before l get the kids back from their mom on Wednesday.
P.S. We like it better sans dried fruit.
I love that you love it! Burnt granola is the worst. Thanks for he review, Jeremy!
I’ve never actually left a comment on s recipe online before. This is that delicious that it warranted a response. So delicious, easy and quick. I love that the ingredients are things I always have on hand. Makes the house smell great, too.
Thank you for taking the time to comment, Emily!
Hi,
Making this recipe now and is in the oven as we speak. Smells amazing. Forgot the vanilla! Will this affect the recipe?
Oops!
Fantastic recipe! On a low after coming back from the holiday of a lifetime to NYC!! However saw a restaurant they did homemade granola, Greek yoghurt and fruit for breakfast and I fell in love!! Then came home and was desperate to try find the exact recipe and…. Here it is pretty much I added chia seeds in too but forgot the vanilla!! Just waiting for it to finish cooking!!! Thank you Kate!
Thank you, Teri! I’m glad this gets you close to that experience.
So doggarn good. I make this granola every two weeks to enhance my steel-cut oats breakfast . Thanks so much for the very helpful instructions ( although I do just oil the pan because my granola sticks to the parchment paper otherwise- probably my process).
Thank you for sharing, Kelly!
I just took this granola out of the oven! The aroma while baking is fabulous! This is the second time I’ve made this granola and it is a staple for me now! I added a heavy sprinkle of chia seeds this time. I love it in a yogurt parfait, with milk, or I eat it like a snack as is! Now that I’ve got the base down pat, I cannot wait to experiment with different fruits, nuts, seeds, and maybe even cacao nibs!
The smell alone is amazing! Thanks for sharing, Jenna. Sounds like a great way to have the granola.
I made this and it turned out great! I just subbed 1/4c brown sugar and 1/4c honey for sweetener since I ran out of honey. I also used walnuts, pecans, pumpkin seeds and flax seeds. It clumped nicely since I pressed it with a spatula once I took it out of the oven. Saved this recipe for future use.
Great to hear, Samantha!
LOVE this recipe. It’s our favorite granola too! Easy & makes a generous amount. Was worried it was too soggy, but you were right – it firmed right up as it cooled. Thanks, Kate!
Thanks for coming back to review, Mary! I appreciate it.
I found this recipe in your book a month or so ago and decided to give it a whirl. It’s SO good! My husband eats a ridiculous amount of granola and now that he’s had this I don’t think we’ll be going back to the store-bought stuff any time soon. I’ve been making the cranberry-orange kind and I’ve been using chopped almonds instead of pecans. We’ve found that we prefer using honey over maple syrup because it seems to work better for chunky granola – although that may be because the maple syrup we have is very thin and runny? I recently signed up for Real Plans and the recipe on there says to use turbinado sugar to make the orange zest sugar. I’ve been using regular white sugar but I love turbinado sugar and have a big bag of it just sitting in my cupboard so I’ll be trying that soon. Anyway, great recipe!
Thanks for giving it a whirl! I appreciate the review, Acey.
This is the best recipe I’ve found. Clumped together and really tasty.
Thank you for sharing, Sandra!
Oh. My. Gosh! I’ve just made this recipe with gluten-free oats, soaked raw almonds, coconut and pumpkin, flax, sesame and sunflower seeds, and it’s the best granola I’ve ever had. I just can’t stop eating it! My plan was to add dried cranberries into the mix, but I don’t think it needs it. Thank you for the recipe!
Note : I heated the honey a bit so it was more liquid and coated everything more evenly.
Sounds great! Thanks for sharing, Monique.
We absolutely love this granola. Thank you for sharing the recipe
The Ds butte MT
You’re welcome, Deni!
I love this granola! I made it for the first time last weekend and need to make more tomorrow! I used extra virgin olive oil as that’s all we had, added pumpkin seeds, flaked almonds and cranberries and sultanas at the end. Delicious with kefir and fresh blueberries!
Thanks for sharing, Sharon!
I make this recipe all the time. Nice to know I am not ingesting a bunch of preservatives. Eat it as a cereal with milk, in my yogurt and as a snack.
Sounds perfect, Linda! Thanks for the review!
Hello! Would you use sweetened or unsweetened dried cranberries?
Either would work! It just depends on your taste preference.
I accidentally bought sweetened coconut flakes.. will that be an issues with this recipe:(
You can still use them, it will just be on the sweeter side. :)
Best and easy granola recipe! It tastes like boutique granola and is leaps and bounds better in quality compared to store bought versions. I’m not a gifted baker or talented chef and your recipe Is inspiring me to create more in the kitchen! Thank you for sharing, Kate!
You’re welcome, Ash! I’m glad you like this one. Thanks for your review.
I needed to make this as low carb as possible. I used the coconut oil and Sugar Free Mrs. Butterworth’s Maple Syrup. I also added a fat pinch of Brown Sugar Splenda before baking. I added raisins, dried apricots and sugar free chocolate chips to half the batch. The Pecans are so good with the light coating of syrup. Just delicious!
Thanks for your review, Linda! I’m glad it worked for you.
Can I substitute the oil with melted peanut butter for a healthier option? Plus I love peanut butter :)
Sorry, that won’t work. Depending on your health needs, oil has a lot of healthy benefits.
Best ever granola! A friend gave me this granola as a gift. I do not eat granola much, but now I am, as well as giving to others as a gift.
Hooray! What a great gift, Sarie.