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 was perfect! I added craisins and chocolate chip when the granola had cooled off. Def leave it to sit for at least 45 minutes so it clumps together!
How can I use this recipe but convert it to metric.?
Best granola ever, hands down! Just a question: there used to be a double the recipe option. May I assume you just double everything? That’s what I usually do but wants to make sure none of the proportions change.
Thanks!!!
Hi Sue, yes, just double the quantities. The plug in for scaling didn’t produce reliable results, so I’ve turned it off.
When using dried fruit, should I use freeze dried or just regular dried fruit? Thank you for the help
Hi Deena, regular dried fruit works well.
Hi! I haven’t made this yet, but I can’t wait! MY bf loves chocolate, so I will be adding chocolate chunks when the granola has cooled. I am wondering if you have ever used cocoa powder in this recipe and if so, how? As I said, my bf really loves chocolate but I hate buying the chocolatey versions of granola that have so much added sugar!!! Thank you!
Hi Annie, I haven’t made a chocolate cocoa powder version, but I would start by adding 1/3 cup of cocoa powder and increase as needed to suit your taste. Making it yourself lets you control the sugar content, which is great.
This really is the very best granola! I have made a few variations now and my boyfriend and I love it with honey, chopped dates, and chopped pecans. I tried adding chia seeds and was asked not to do that again.
I love this recipe and after trying every granola at the supermarket, I’m very happy to say I will always make my own now.
This recipe is the best! Thank You for sharing!
Very good! I added ground flax, chia seed, coconut, and crasins. I love it over greek yogurt and frozen blueberries.
The first time I made this recipe, it was delicious, but it never clumped. I went back across the directions and in looking at the photo of the granola before it goes in the oven. It looks as if it’s more like a double recipe for a half sheet pan so I doubled the recipe this time. I’ll let you know if I get better clumping. I’ll also leave it longer in the pan after removing from the oven as suggested perhaps even overnight to see if it can get a little better clumping. My family thought it was delicious.
did it clump better? :)
Made this granola delicious
The only granola recipe you will ever need!
Made this to mix in with my yogurt and had to stop myself from eating it all. Really good. I did add extra cinnamon because I just love the taste of it.
Hi Kate,
Could I use canola oil instead of coconut or olive oil?
My sister-in-law made your granola recipe and brought us some to try. It’s really good! She used the coconut oil but I would like to make it using another oil. Which one would be better canola or olive?
Thanks,
Susan
Hi Susan, I would use olive oil over canola oil.
Deee-licious, Kate. I made two trays: one exactly as your recipe offers; another with more mixed dried fruit, seeds, and nuts, as I’m a huge fan of foods with a lot of texture.
I also let it sit for about an hour before putting it in a large glass jar with a bail. It cooled off sufficiently that way and gave me clumps. Good tip!
I add a handful to my oatmeal with milk or to some yogurt. A handful is also a really good pick-me-up when I begin to flag in the afternoon. Thanks so much for this recipe!
I make this granola every 2 weeks for myself. I was looking for a store bought granola and found them to be full of additives. I came across this one and it is my go to. Yogurt in the morning, snack in the afternoon or with almond milk for an exhausting day after work. I use local maple syrup and coconut oil. I am going to try next time 1/2 olive and 1/2 coconut oil. I share this recipe frequently. Sending to my daughter in law for her birthday. ❤️
Absolutely a classic!
Really delish!
Add cranberries, hemp hearts, cashews, almonds, walnuts, sunflower seeds and mixed in some coconut half way through!
Came out delish!
I am just about to make my first batch of granola using this recipe but I am dismayed to see that you suggest using coconut oil (I will substiture another oil). Coconut oil has been debunked as a healthy fat and the American Heart Society recommends that you do not use it, or any other saturated fat.
I followed the recipe exactly, and it BURNED. Not worth making.
I made this with honey once and it also burned.. but every time I make it with maple syrup it comes out perfect. Maybe if you used honey, try maple syrup instead?
Thank you, I will try this. I did use honey!
Mine tasted burnt with both agave and honey… I really don’t like maple syrup, but I will try that next time. I was thinking of lowering the temperature and let it cook a little bit slower.Any other options?
Excellent and so easy to make. Love adding little extras like coconut and chia seeds.
Hi. I made this recipe with a few substitutions but mine turned out gummy and mushy. And ideas as to why that might have been?
Hi Sue, I recommend the recipe as written. Without knowing how you adjusted it, it is hard to say.
The most perfect granola recipe! This is the only granola I’ve made that has successfully stayed crunchy after cooling, and that has clumped properly. I halved the salt for my second batch as it was a little too prominent for my taste, however it was still absolutely delicious. I’m so excited to try lots of different fruits/nuts combinations. Thank you for such a fantastic recipe xx
I started making this recipe and never looked back. So good!!! (I don’t and the oil)
You’ll never eat bought granola again
Made the recepie, was ace. Did use the oven abit longer as i wanted it drier.
Will make it again . Thanks for sharing
This granola is amazing… I had some that my friend made, and then tried to make it myself. However, I am trying not to use sugar so I used monk fruit crystals, but then it doesn’t clump.(still tastes good though!) Any idea how to get it clumpy without some kind of syrup or honey?
Hi Jennie, the sugar and honey are important for the clumping. You could try Deb Perlman’s idea of using egg whites.
I tried it tonight adding 3T of chia soaked in water to make a slurry, and also added peanut butter and it clumped better! Not quite as good as the original, but pretty good considering there’s no sugar! :)
Hi Jennie, thanks for sharing how it turned out! Glad that worked for you.
Would sprouted oats work for this recipe?
Hi Layna, I haven’t tried it, but it they were sprouted rolled oats it might work. If you try it, please share how it turns out.
⭐️⭐️⭐️⭐️⭐️
Not too sweet. Just right. Great combo of textures. Added the unsweetened coconut half -way through. YES. Will make again.
Best granola so far, for ratios and cooking times. Simple and adaptable. İ have been using just less oil, maybe about 1/3 of a cup and usually a mix of coconut and olive, taste great! With less oil, slightly less clumpy but still delicious!
Hello Kate,
Thank you for sharing your recipes. I try many of your recipes and they are per perfect. My favourite is Veg Enchiladas. The sauce recipe for enchiladas is good and versatile and I use it for various recipes.
I want to try your granola recipe. Wanted to ask if I could use ghee/clarified butter instead of oil? I have heard (not tried it) using ghee/clarified butter granola tastes good.
Thank you for sharing your recipes.
BTW – Your Wholewheat banana bread isalso delicious.
Hi Komal, I recommend the recipe as written, but you can try that substitution. I’d watch it closely to see that it doesn’t burn.
So delicious!! Cashews, golden raisins and Costco bourbon maple syrup. Yum!!
This is delicious and so easy to make that I’ve stopped buying granola. I’ve made it several times and have had varied results with the clumping, also, but agree that it’s always so tasty. Thank you, Kate, for another perfect recipe!
What if we don’t have parchment paper, but we do have wax paper? can we substitute?
Don’t use wax paper, because it shouldn’t go in the oven. You could try foil if you absolutely need to, but I really recommend parchment paper.
If I double the recipe, do I also double the baking time?
Hi Traci, no, that would definitely burn the granola. You’ll want to make sure you have 2 pans so you’re not crowding the granola, and I would switch them from top and bottom halfway through cooking so it’s more even.
The best granola I’ve ever made!!!! Absolutely delish and healthy. Everyone loved it!
Here are my mods, which reduce calories while still flavorful. Toasts nicely but not overdone. I also have a half height oven.
Adjustments: half the coconut oil and maple syrup. Melt together with vanilla. Stir in flax/chia, then combine to dry ingredients. Cook on two jelly roll pans 8 minutes 30 seconds @ 375, stir in 1/4 shredded unsweetened coconut, bake additional 8 minutes 30 seconds.
One last note. Chia seeds are the devil and stick to everything. Rinse anything that comes into contact with chia seeds with hands only. Wipe up with paper towel not sponge. When all clear then use soapy water.
I love this granola recipe! I make it often and have tried different variations.
Have you ever tried adding a mashed banana? For a banana flavored granola.
Hi Donna, many of the thousands of comments contain modifications of this recipe, and some have tried banana.
Hi
I made your yummy granola & totally followed recipe
One pan was clumpy like I like it but the other was not??
I let it sit in baking sheet all day
Joann
I made this tonight and my husband said he can’t stay out of it. He normally won’t even try something if he thinks it’s healthy. He saying he doesn’t like oatmeal unless it is boiled (soft). LOL
I love it too! I made it to go on my yogurt. I will be making this again.
Hi there,
Thank you for this granola recipe… I was wondering if I could add chia seeds and ground flax seed to this recipe…
Hi Monica, many commenters have shared how they have incorporated these ingredients into the recipe. This is my version of the best granola, but you may find some adjustments that work for you if you experiment. My advice is to watch it closely to keep it from burning if you add additional ingredients.
I have made this granola recipe so many times. It’s fabulous!
I love this recipe and have used before but I only have rolled oats instead of old fashioned. Will these work?
Hi Gina, yes rolled oats and old-fashioned oats are the same thing. It’s confusing how different brands label them differently, but they can be used interchangeably.
I made your granola for use on top of my yogurt. like a crunch with my fresh berries some times. I used the canola oil and dried cranberries and almonds. It browned really well and has a good crunch.
I make a similar recipe but cook it in a slow cooker. It is easier to keep from burning in a slow cooker. Although I use half the sweetener that you do I find my CGM, continuous glucose monitor, spikes after eating this. So no, this is not low glycemic.
Do you have to put salt in the recipe?
Salt enhances the flavors, but if you are on a low sodium diet you can omit.
I first used this recipe about a year ago and wouldn’t dream of buying pre-made now as I know exactly what’s going into it; all my favourite things, so a great way to start the day. I have a tip for anyone who doesn’t like their cranberries or raisins overcooked. Place them separately on the paper base, then gently cover with your mix and bake as normal. I really just wanted to thank you for the inspiration and I’m glad I found your page. X
Excellent base recipe. Make it the first time according to the instructions. Then tweak it to suit your taste. I make it all the time and my family can’t get enough.
This recipe is so good, simple, and customizable! It’s my new go-to granola recipe. I feel like I never have to buy granola again since it’s so easy to make!
Thank you for this recipe, it was SO EASY and my toddler was able to help! Also easy to customize with add-ins even though we kept it simple (so hopefully my kiddo eats it). I love knowing exactly what’s in our granola and it’s decently healthy with not a ton of sweetness or added sugar.
I am going to make this today and wondered, if you put the dried fruit on after it completely cools, do they not stick to the granola?
Hi Linda, you should add the dried fruit after it has cooled.
I Made this today. My oven doesn’t go hot enough to meet the guide on here but I still managed to burn it. It didn’t clump together like shop bought granola but that’ll be down to stirring it. I followed recipe exactly and my kids loved it. They had it for lunch as they wanted to try it. 2 had it with milk and 2 had it with low fat Greek yoghurt. In storing the rest away for the rest of the week. I had to take all pecans out as the all literally scolded unfortunately. Next time I’ll put those in last.