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 body decided to throw me into the coeliac category about 15 months ago and being gluten free in Britain is a very costly business. This recipe is truly excellent and of course much cheaper than the shop bought cardboard tasting dross we are forced to buy. I may slightly overdo it with maple syrup but I’ve always loved Canada.
Very many thanks for this delight Kate
Best regards
Dave
You’re welcome, Dave!
Mine BURNED as several others experienced also. Standard electric oven 350degrees, middle rack, preheated. In15 minutes it was suddenly smoking and burnt on bottom. Thick cookie sheet, parchment paper. Measured and used olive oil and honey, raisins and walnuts, cinnamon, salt and vanilla, and old-fashioned oatmeal. Gave it 2 stars as it smelled great…until it burned.
Oh no! I’m sorry to hear that. It sounds like your oven runs warm. I suggest stirring it halfway through(per the recipe). See if that helps next time.
I’ve been left disappointed by most store bought mueslis and granolas lately. I decided to try making my own and your recipe has been on high repeat ever since. It’s amazing! So delicious. So versatile. So. Much. Better. Thank you!
Looks like they added the raisins before baking which would have burnt as they are supposed to be added after baking. I have made this recipe 50 times and it’s always a winner! Thanks so much for a great recipe.
You’re welcome, Patti!
I wonder if those using a dark pan don’t adjust the oven to 325*F. As some have noted honey caused burning and may be better at a lower temperature too.
What if u dont have parchment paper,can u use grease paper
Grease proof paper is the same as Parchment paper, it’s just a different name in UK and USA
This granola has been my go to since I found it. So easy, and it has never let me down. Each time I add different nuts, once I used the unsweetened coconut, now today, I am using dark chocolate chips. I will never buy store bought granola again. Thanks for sharing this wonderful recipe!
That’s great to hear, Kay! Thank you for your review.
Check the oven temperature scale as most modern ovens are in Centigrade not Fahreinheit which is what the recipe calls for.
Think it might be because of using honey instead of maple syrup. I bake this granola 100x and once tried honey and its a no go as it burns easily otherwise love it and am addicted x
The raisins will burn as they’re mostly sugar. Any dried fruit have to be added in after the granola cools
I absolutely love this recipe!!! It’s easy to make and so delicious. I eat it almost every morning with plain yogurt and fruit. I also add some fun dried fruit such as figs, apricots, mulberries & cherries. It’s my total go to. Thanks
Great to hear, Carolyn!
I have made this 3 times already, I prefer the pumpkin seeds. I have also used almonds and walnuts. Best receipt for me, can’t believe how easy it is to make.
Delicious! I add all types of dried fruit that we dry ourselves, I use Extra spices and whatever assortment of oil, honey, maple syrup, agave, nuts and seeds we have on hand but stick to the right ratios. It’s very versatile. This is by far our favorite recipe.
Tried this and made it with almonds, cashews, pumpkin seeds & walnuts. Kristie’s comments of Nov 27/22 were very helpful for getting really chunky granola and placement of oven racks. There is only one problem with this recipe…it’s too bloody delicious! I can’t leave it alone. It’s the best granola recipe I’ve tried, so thanks C&K!
Favorite recipe ever! I made this granola more than 20 times! It’s also a great gift in a nice glass jar!
I use the recipe as a base and add whatever I have in the cupboard – cranberries, goji berries, coconut flakes, freeze dried fruit, hemp seeds, flax seeds, chocolate chunks. Sky is the limit!
Great to hear! Thank you for sharing how you make this, Ajda.
This recipe is perfect! The honey and coconut oil combination gives perfect chunky granola
Best granola recipe ever! My husband especially liked it because it isn’t too sweet. I stirred in the1/2 cup unsweetened coconut halfway through the bake time, as suggested. Yummy, yummy granola!!
Great to hear, Randi!
This is the best recipe I’ve found for homemade granola, however a year ago I had to have my gallbladder removed, and I’m having a hard time digesting saturated fats. Instead of coconut oil, should I use canola, avacado, or olive oil?
I don’t have a great suggestion, sorry!
I have made this many times with olive oil and it has turned out great! I also add orange zest and a table spoon of the juice from the orange I eat this every morning for breakfast. I love this recipie!
Hooray! That’s great, Kelly. I appreciate your review.
I used Grapeseed oil, turned out great.
That’s great to hear, Vicki!
This is a wonderful recipe. I made a batch tonight with avacado oil (to keep it low in saturated fats) and it’s so tasty!
I did a maple pecan with cranberries, and next week(if it lasts that long) I’m thinking of trying almonds, and dried cherries with honey. Breakfast is finally exciting, thank you for such an amazing recipe.
You’re welcome, Tiffanie!
I made this wonderful recipe with 1/2 cup of avacado oil, instead of the coconut oil.
It came out amazingly delicious! I used the pecans, maple syrup, and 50% less sugar dried cranberries. It ends up being about 2 grams of saturated fat per 1/2 cup serving.
I’m so grateful for this recipe.
I use avocado oil in mine each time I make this recipe and it turns out great!
I have actually replace the oil with unsweetened applesauce. (For my gall bladder friend up above-I don’t know you, but I FEEL you)
It does NOT crisp up & is somewhat most, & little (so may not store as long-but we can never keep it for long around here anyway-it’s always GOBBLED up!!) I’m not actually sure how long I cook it for, but it’s prob a little longer. I keep checking, stiring, checking, etc-that way the applesauce gets more dry.
Just an idea-WE love it that way, too!
I made this recipe. I added flax seed and chia seed along with dried cranberries. I’m not a fan of raisins. This granola is delicious and so easy to make.
Thank you
Karen
You’re welcome, Karen! Thank you for sharing.
This is by far the best granola I’ve made. I did substitute agave syrup for the sugar. Next time I’ll use only 1/3 cup of agave. It’s much sweeter.
Kate,
Both my husband and I like this recipe! I love all the different options that you have pointed out. I have tried it different ways and like the variations! We are getting ready to go full time living in our RV and love this recipe.
Thanks!
That’s great to hear, Tracy! Thank you for your review.
Hi Kate, I just made a batch after fantasizing about this recipe for weeks and the baking sheet is actually cooling on the table next to my computer as we speak. I cannot stop eating it, actually. It’s not even fully cool yet.
For anyone else thinking to make this, if this is any help, definitely underestimate the bake time! I started at 10 mins before and after stirring and it was slightly more toasted than I wanted. (Still extremely delicious though.) Next time I will do 5-7 minutes before and after stirring. I used coconut oil, all honey, pepitas, pecans, dried cranberries, and some chocolate chips and WHEW is it clump city–not even clumps, it is one intact sheet of granola right now, and no complaints here. I fully anticipate having to make a new batch in the next 2 days. :)
Amazing recipe! Got demolished in a matter of hours. Some modifications that I made:
– I used half coconut oil and half olive oil (because I ran out)
– I used half maple syrup and half honey for the variety of flavour.
This recipe is very forgiving, but make sure to follow the ratio of dry matter and wet matter.
The recipe is a lot cheaper (and worth making!) than buying store bought granola.
Make sure to keep an eye on time.
Definitely make again!
That’s great to hear, Sonali!
This recipe as written turned out wonderful for my husband. He love the coconut oil. He tops his cereal with a handful of granola. I use my food saver and freeze in seal proof packages.
Yes, the biggest criticism I have of this one is that it tastes too good… I have to moderate how often I make it! I have observed that it is more likely to burn if I use honey. I use maple syrup instead, or just a little honey with the syrup. Mix well at ten minutes per the recipe and flatten slightly to get those marvelous chunks. I reduce the salt to 1/2 t also.
I’m glad you loved it! Thank you for sharing your experience, Keren. I know others who have hotter ovens may find that helpful.
Delicious and clumpy! My only mistake is that I used sea salt pecans, which made it a touch salty.. beware and don’t do the same! (Or cut the salt in half)
So, so delicious! We always keep a big glass jar filled with this granola at our ski house. Besides being a perfect snack, or topping to yogurt, it looks pretty on the counter as a bonus! I have passed this recipe along to so many people who have loved it at this point that I felt the need to leave a glowing review (which I never do with recipes!). You definitely have many, many fans in my group of family and friends! I personally prefer the maple syrup and olive oil combo the best, but other sweeteners and oils are also yummy. In terms of cooking times I do set a timer, but find that when I can really start to smell the delicious aroma coming from my kitchen it’s probably almost done. I tend to underbake a bit like you said as it does continue to crisp up on the pan outside the oven. Thank you so much for sharing this delicious granola!
Great to hear, Laura!
Can you add chia seed and flax seed to this recipe? If so, how much of each would you recommend?
I haven’t tried it so I can’t say for sure.
I added 6 tablespoons of roughly ground flaxseed and that worked great for me!
I add a handful of chia seeds and it still tastes great.
This granola is delicious,chunky as promised and so easy to make. It’s my go to recipe for granola and I have passed it on to my daughter because she likes it so much.
I’ve made this recipe more times than I can count. It makes truly perfect granola that my whole family is in love with. I like to use half maple (for taste) and half honey (for clumpier granola) and usually make a double batch because it goes so quickly!
I love to hear that, Kim! Thank you for your review.
I have been making this for myself for some time now. I vary the fruit and nuts/seeds according to what I have in my pantry. Recently we opened a studio in our home on AirBnB and I decided to make it for our guests. WOW…I have been asked so many times for the recipe! 1 guest review “Best granola ever!” – no further comment about the studio.
Hi
I’m isabel from Portugal, yesterday made your granola recipe and 8m loving it
Thank u
I’m now hooked on this stuff. I’ve made other recipes not worth the effort to repeat, but I’m making another batch of this today.
I used buckwheat honey, coconut oil, skipped the dry fruit and increased the nuts and seeds.Also added unsweetened coconut chips the last 10 minutes/ per recipe. Thank you for this keeper of a recipe.
Wow!!! Seriously the best granola we have ever had. Clean and delicious. It was so easy to make, too. Thank you for the recipe! Yum!!!
You’re welcome, Stacey! Thank you for your review.
Good basic recipe. Next time I’m going to add a little more honey or use syrup. It was a bit bland. I like that it didn’t use yucky ingredients.
This is a staple recipe in our household I love that it is so easy to make and can last for a couple of weeks and looks beautiful in my kilner jars. It’s also so easy to change up depending on what you have in. I actually half the amount of oil (I use extra virgin olive) & the amount of maple or honey and still get delicious results. Granted you don’t get the clumpy granola this way but we eat this often and prefer it not to taste overly sweet, just personal preference. Ive added shelled pistachios, cashews, hemp seeds, almonds to the mix and goji berries/raisins after cooking. All work well. Jumbo oats are a must and I use double the cinnamon & vanilla essence. It’s a great base recipe to make your own. Thanks Kate :)
Love this granola for topping my yogurt for breakfast! I triple or quadruple the recipe and make it again as soon as I run out.
Drop dead fantastic!Can’t wait to try the Gingerbread version next.
Hello Kate. Thanks for sharing this recipe. I made it and it came just right. It is my first granola I made but it won’t be the last. Happy weekend ❤️
Great to hear, Doris!
This is a great granola recipe! I had been “winging it” with my granola for years, and decided to look up a healthy version to follow, and yours is just right for me!
I used coconut oil, added some additional cinnamon and other spices, 3/4 cup roughly chopped almonds, 3/4 cup pepitas, and several tablespoons of roughly ground flax seeds. I skipped the dried fruit and other add-ins.
In the past, I have had issues with granola burning (as another commentor mentioned) and always start it off at 300 degrees. After 15 minutes or so, as it starts to be baked and dried out, I up it to 350 to get that toasted finish. I watch it like a hawk! I do find 350 to be too high to start with.
Thank you again for this great recipe!
Have made this twice and it’s a big hit in our family, thank you! Cheaper than buying it and with more substance than most commercial granolas.
This has been my go to granola recipe for so long, and it always comes out amazing! Will never buy store bought again because of this recipe, so versatile, so delicious and so easy!!!! ❤️
Best granola ever! I used a mixture of almonds, brazils, hazel nuts and pumpkin seeds, and also added coconut chips halfway through baking. Dried cranberries and raisins added at the end. It cooked to perfection in 22 mins (fan 160) with some clumpy bits just as I like it.
Had some for breakfast with yogurt and fresh raspberries… but to be honest I think I’ll be nibbling at it all day, it’s so delicious
Great to hear you loved it, Angie!
Hello Kate. I just discovered your recipe a few days ago and am baking a second batch of granola as I write this. Thanks for developing such a great recipe with options for other versions of granola to try in the future!
This is the best granola recipe. I’ve made it at least half a dozen times with wonderful results. I use vegetable oil because I don’t keep coconut oil on hand and it works beautifully. Sometimes I use maple extract instead of vanilla and add a tsp of cinnamon to make it taste like French toast. Delicious!
I can’t remember if I had posted already but this is a great recipe. My whole family loves it. thank you so much.
I use coconut oil, maple syrup and raisins.
Great to hear! Thank you for your review.
Yummiest ever
I used 1/4 cups each of honey and maple syrup
Added coconut and sunflower seeds as well as pumpkin seeds
I did cook a little longer to add a nice crunch when cooled
Thank you
Another wonderful recipe, thank you!!
We love this granola on its own, with yogurt or milk.
This granola is super easy to make and so delicious! We’ve tried many types of dried fruit and it never disappoints!!
It tastes so good. I always modify recipes but this tastes awesome as is, with the coconut oil. I went for the 3/4 tsp sea salt because my pepitas were salted. I added only an extra 1/4 tsp cinnamon and opted for the chocolate chips. My son so far has tested it but I’m sure the family will love it too! Its almost better than a chocolate chip cookie!
LOVE this granola recipe! I’ve made it three times now. Always comes out fabulously tasty. I think when using olive oil that it’s important to use a type made for baking. Some olive oils are too grassy tasting and would not suit for this. I like the note about adding the coconut flakes half way through the baking which I did, and the coconut toasted nicely. I bake my batches only for 20 minutes, just when the aroma of the granola fills the air.
I love that! Thank you for sharing, Diana.
The sea salt and coconut oil flavors were overwhelming. I did not like this, in spite of following the recipe exactly.
I’m sorry you didn’t love this recipe, Dee. I appreciate your feedback.
We’re a gluten-free nut-free family that does not have room in the budget for specialty allergen-free granola. I have tried and loved some of your other recipes but this is hands down my favorite!!! It’s simple, delicious, and somewhat addictive. Three of us go through a batch in less than two days.
Also, it is fantastic while it’s still warm. I have been enjoying a small serving from each batch before it’s cooled down.
Thank you for an excellent, flexible recipe! I’ve made it three times, each with different nuts and dried fruit, it always turns out!
This really is the BEST granola ever! I have made this recipe about10 times already. My favorite way to eat it is as a parfait with homemade strawberry yoghurt or as cereal. It’s SO good! Thank you so much for this amazing recipe!
I’m glad you loved it, Grace! Thank you for sharing your experience.
We really like this granola. I had some that I liked from a grocery brand and then they decided to quit selling it. The other commercial granolas weren’t basic enough. I do spoon in the coconut oil and then after it is melted, I top it off sometimes as much as 50% with avocado oil. (It’s my go-to basic oil.) I’ve made it with the end of a bottle of maple syrup, pecans and dried cranberries. Almonds, honey and dried cherries. Keeping with almond slices for a while just because I had a lots. They have all been great. I’ve just had a bit of a problem with the salt not seeming to be evenly distributed unless I add it to the coconut oil before melting it.
This Granola is so delicious . I had to force myself to stop eating it . I can’t wait to eat more !
Great to hear, Stephanie!
I have a hard time not consuming too much of this …it’s my cookies! What is the calorie content of one cup?
Does anybody know if a silicone baking mat can be used instead of parchment paper?
You can try it! Let me know what you think.
This might be the best granola I’ve ever had! We made it pretty much just as suggested, with coconut oil and maple syrup, and dried cranberries. For nuts, we used a combination of slivered almonds and chopped hazelnuts and pecans. It was a big hit with our whole family, even though we are not that much of a breakfast cereal family. The only bummer is that it runs out so fast!
This recipe is excellent! Not too sweet just perfect. My son who is very picky took some to his house for his yogurt. ( that was the real test) I added a full tsp of cinnamon and vanilla paste … Delicious! Made great parfaits for a brunch. Thank you!!
You’re welcome, Mary! I appreciate your review.
So delicious! Used honey, olive oil, sliced almonds, and raisins. Going to try a chocolate chip version next time!
Great recipe! I have made it several times, I leave out the fruit and add sunflower, seeds, almonds, flaxseeds, and Chia seeds. I do not have problems with it burning as others have mentioned. I do watch it carefully. I love the taste, and the texture! I always have homemade granola on hand, and this is my new go to. I usually make a double batch!
I may try it with a little less sweetener next time.
I’m excited you enjoyed it, Nancy!