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, Iโm sharingย my โbasicโ granola recipe, which is also the best granola recipe. Granted, Iโm 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,ย 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 wonโt go back to store-bought granola. Itโs so much better!
This granola recipe is also a far more healthy granola option, since itโs made with whole grains, unrefined oil and naturally sweetened. You just canโt beat freshly baked granola packed with delicious and good-for-you ingredients.
Plus, homemade granola is super easy to make. Youโll 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 youโd like your granola to be a little more on the savory side. If youโre 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, donโt skip the salt! Too little and your flavors wonโt 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, theyโll melt).
If youโd like to add unsweetenedย 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 donโt toast evenly. I recommend using a basic half sheet panย (affiliate link) for this granola recipe. Itโs 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.
- Donโt bake the granola too longโjust until itโs lightly golden on top, as described. It might not seem like itโs 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. Iโve 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 isnโt as clumpy as my others, for reasons that I canโt explain. Itโs always delicious, though!
Granola Variations
This recipe is my favorite, go-to granola recipe. Over the years, Iโve 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). Itโs 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 ยฝ cup raw nuts and/or seeds (I used 1 cup pecans and ยฝ cup pepitas)
- 1 teaspoon fine-grain sea salt (if youโre using standard table salt, scale back to ยพ teaspoon)
- ยฝ teaspoon ground cinnamon
- ยฝ cup melted coconut oil or olive oil
- ยฝ cup maple syrup or honey
- 1 teaspoon vanilla extract
- โ cup dried fruit, chopped if large (I used dried cranberries)
- Totally optional additional mix-ins: ยฝ 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 donโt 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 Gordanโs granola, which Iโve 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. Theyโll 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 โcroutons.โ
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโs advice. See our full nutrition disclosure here.
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I made this with maple syrup and good, will try with maple syrup and vanilla, next time. Yummy
I always have this on hand โ running out is not acceptable! I know it by heart, and love trying different mix-ins. It always comes out great.
This turned out amazing! I never knew granola could taste this good
Love this recipe. I am diabetic so I half the hones and oil and double the cinnamon and vanilla to add sweetness. The high fiber content off sets the the final carb count for me any way. Only eat a little at a time and walk after no big spikes.
Thanks
Iโve used this recipe many times and every time it comes out amazing. Thank you!!!
Made granola last winter and it smells funny coming out of the oven.
I put it on foil and add the seeds and fruit at the end. Does the foil cause the โoffโ
smell or is it just the oats?
Hi Mary Lee, I donโt think it would be the foil. Make sure your ingredients arenโt spoiled, but otherwise it should be fine.
I love your cookies and everything about your is fantastic
Can I use avocado oil?
Hi Kayci, I recommend the recipe as written, but you can substitute as needed.
Thatโs what I use and it tastes great.
This was such an easy recipe I made it twice for homemade gifts. I will make this again for sure. I liked it best with the syrup cause it gave a little sweetness, and I added pecans in one batch and raw almonds in the other loved them both.
Made this for family during Christmasโฆit was a hit!
Iโve made this granola dozens of times ~ exactly as the recipe instructs ~ and it always tastes delicious. But it never sticks together or comes out as clumpy as shown. Any tricks or suggestions as to ways to make it more chunky?
Hi Terri, did you use the tips in the section on โChunky granola tipsโ? Those are the secret to clumpy granola.
I have tried them all, but sadly I always get the same result. Essentially a tray of sweetened oatmeal and nuts. I wonโt give up though. I love this granola. We add it to loads of things. Iโll keep trying.
Hi!
Iโm trying to find a granola recipe that doesnโt use any sugar. If I omit both the honey/maple syrup, will the granola still clump? I once made granola with just coconut oil, but I think maybe I added too much oil (to account for the absence of honey), but it makes me sick each time I eat it. Any ideas? Thanks!
Hi Natalie, Iโm not sure how to achieve the results without any sugar. Many commenters have reported success with reducing the amount of honey or maple syrup, but I wouldnโt eliminate it completely.
How the heck do you print it?
No combination of including/excluding , print size matters. Just AD after AD after AD.
had to SCREEN SHOT the ingredients, print a SCREEN SHOT then write baking instructions on it. Annoying. Just Annoying.
Recipe is good but DAMN.
Hi Ginger, there is a โprintโ button that converts the webpage to an easily printable format. I hope this helps.
I made it for the first time exactly how it was (with extra virgin olive oil) and it was so good I dont think I ever want to go back to store bought granola again! It was super easy and beginner friendly- thank you!
This recipe is wonderful, and itโs a great core foundation for making fun granola flavors with different add ins. I come back to it every week! Thank you for sharing :)
Yes, this healthy granola recipe is very good! Ive been making this recipe now for over two years and make a patch every week. I love it with fresh or frozen fruit and yogurt. I add 4 kinds of nuts and a mix of dried berries and golden raisins to your recipe. Thank you!
I make this weekly for breakfast prep and to give to friends in mason jars. People LOVE it and always ask for more. Thank you for this recipe!
Thank you for the recipe. I and my hubby couldnโt stop munching
Made this for the 1st time.
I have made this so many times. An absolute favourite with my kids. Thanks
Made it loved it making my third batch as the first two were Xmas for friends.
Can you add peanut butter?
Hi Kris, I prefer to mix in peanut butter after it is cooked, for instance adding a spoonful of peanut butter to yogurt and fruit then topping with granola.
This is the second time I am commenting on this best granola ever. I first raved about it here a few years ago. Since then I have made it numerous times (always a double batch). I share it with friends and family. I flew with it in my suitcases from AZ to WA to share with the relatives we stayed with. They all loved it and wanted the recipe. They didnโt want to share it for breakfast with us so they could have more to themselves. Now thats a compliment :) My cousin eats it every morning now. I mail it to my brother in law because he likes it so much. So yeah
Hi Sheri, Itโs wonderful to hear that this has become a hit with your friends and family.
Hi,
How did you pack the granola? Thanks.
Packed it in ziplock 1gallon freezer bags. Laid it on top of my clothes in our suitcases. Worked great!
I made this and absolutely loved it. Added pumpkin seeds chocolate chips and raisins. โค๏ธโค๏ธโค๏ธ
Love this recipe, suggestions for your own modifications, everything! Always turns out great. I always make a whole in the middle of my pan of granola to toast it more consistently throughout :). Todays version made with walnuts, sliced almonds, raw pumpkin seeds, sesame seeds and dried orange peel โ smells and tastes amazing :)
What can I substitute for the oil.
Hi Carol, I recommend the recipe as written, but many commenters have reduced or eliminated oil and have shared their experience.
Hi Kathryne, thanks very much for your wonderful granola recipe, I made it with olive oil, mixed fruit, cinnamon, and maple syrup. Iโm sitting indoors waiting for all the snow to go, and this seemed to be a good way to use up the time. I forgot to put the paper on the baking sheet, so I know I will have a little fight to get it off the glass baking sheet. Hope you have a nice day.
Brenda from Telford, Shropshire.
Excellent recipe! I love the silky smooth combination the coconut oil, honey and cinnamon! I used dried nuts, raisins pepitas , and dried cranberries! Best granola ever and then after baking I used a little pure maple syrup! We just moved so I am going to make some gift bags for my neighbors- some sweet ribbon and cellophane bags of yum!
The flavors were good but it didnโt stick together at allโฆ Checked all the ingredients and measurements and they were correct but just all loose like toasted oatmeal.
Hi Jennifer, did you follow the tips chunky granola? These are the secret to clumpy granola.
How long will this store in a tight sealed container on the counter?
Hi Julie, 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.