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.
Check the oven temperature scale as most modern ovens are in Centigrade not Fahreinheit which is what the recipe calls for.
Made this the first time when my husband was being treated fir tongue cancer. The radiation & chemo really affected his taste buds but this granola really hit the spot with him for smoothies & with milk or yogurt. Treated is finished & he is cancer free and we are still enjoy the granola he likes it with milk or to snack on & I love it with whatever flavor yogurt is in the frig! So easy to assemble too. I made it just the way you suggested with pecans & pepitas & we add dried cranberries. Perfect!
I’m glad you loved it, JoAnn!
This recipe was an absolute hit, we enjoyed every bite. Tweaked the ingredients a bit, added chia, sesame and flax seeds before baking, the chocolate chips and shredded coconut recommendation is a must.
Thank you for sharing!
This is a Great recipe, it tastes delicious. I topped my vanilla Greek yogurt with fresh blueberries and this delicious granola. So good.
Love this recipe. I change it a little by using half the maple syrup and about 1/2 to 1 cup of blueberries and simmer down the blue berries some and then add the other 1/4 cup of maple syrup to the mix and it’s delicious!
This recipe is a winner!!! Unfortunately, it didn’t last long because the whole family gobbled it up so quickly. I will double it next time. I used pecans, macadamia nuts, cranberries, white chocolate chips and maple syrup. Will be filing this recipe in my “It’s a hit” binder for sure. Thanks so much!
Seriously… this is the BEST!!
I have been using this recipe for over 3 years and nothing store-bought comes close. I use this in my homemade yogurt every day. Love it! Thank you Kate, for giving me the guidelines to making the best granola. I love your healthy approach to cooking.
A couple of things I’ve learned along the way:
– Use the best ingredients you can find (high quality honey or maple syrup, freshly ground cinnamon in a mortar and pestle, high quality nuts (no peanuts), extra virgin olive oil, I use cacao nibs instead of chocolate chips)… it makes a difference!
– I like to heat the honey or maple syrup up a bit in the microwave and then dissolve the salt in it.. makes for a more uniform distribution of the salt.
– Once the nuts, oil, honey, etc are all mixed into the unbaked oats, let it stand for a while (around 30 minutes) before baking. The oats absorb the ingredients better.
– Watch your oven like a hawk! It doesn’t take long for the edges to burn at the end of your bake.
Thanks again Kate, and happy baking to all!
JC
Thank you for sharing your experience, JC!
I was gifted 8 pounds of dried cherries and have been trying to find recipes that use dried fruit. When I came across this recipe I thought well I like granola but I’ve never made it or eaten homemade so I gave it try. The smell from the over was so delicious I had to try some before it even cooled down. It was so amazing!!! I won’t have a problem finding a use for all those tried cherries now. BTW I used two half sheet pans together to avoid burning but I’m not sure I needed to as I actually baked for more than 30 minutes. A good baker always keeps a close eye on the oven. Cheers!!!
Absolutely love this recipe. I make it every Sunday to last us through the week – my husband and I have it for breakfast or a snack basically every day. I increase the cinnamon to an alarming portion (I don’t measure it but it’s probably close to a tablespoon), skip the vanilla, roughly chop some Kirkland unsalted trail mix and mix with pepitas, use olive oil, and use half honey and half maple syrup. Cook for 22 minutes, stirring halfway. And add raisins once cooled. Incredible! Thanks for this recipe.
Ohh yes I just had this for my breakky
I served it with almond milk as I’m not a fan of regular. This recipe is moorish and filling and d… lish!
I put extra nuts and cranberries in but I won’t be buying shop bought again.
Thank you.
I was excited to try this out. To be fair, I made it 4 different times following the directions precisely, with olive (2 times)and coconut oil (2 times). My oven runs exceedingly hot, so I adjusted time and temperature accordingly to compensate.
These are the results I experienced each time:
1. No burning, though end result darker than expected. Very aromatic.
2. With the different oils, very strong flavor…especially with the olive.
3. Zero honey flavor. Zero maple flavor.
4. Zero cinnamon flavor (on the 4th try I quadrupled the amount..still not a hint of flavor).
5. Varying results with stirring: sometimes entire batch crispy, sometimes half crispy half sticky.
I’m not entirely displeased. I will experiment further for a fuller flavor body and result. As a former professional cook, I think this is a good solid base or jumping off point, when the directions are followed. I’m pleased to have found this recipe.
I’m sorry you didn’t love it, Viki. I appreciate your review.
Great recipe! I have made it several times.
That’s great to hear, Adriana!
This recipe worked perfectly for me. Having a fairly new gas oven, mine didn’t burn at all–but I checked on it every 5 minutes, giving it a little stir if I think it needed it. I added unsweetened shredded coconut during the last 3-5 min of cooking.
I have a couple of questions, I don’t have old fashion rolled oats, only old fashion oats; second I don’t have parchment paper, is there something else I can use?
Sue
Those oats should be ok. I would recommend parchment paper so it doesn’t stick. Or be sure to grease your baking surface.
Thanks, I made these and they are so good. I added almonds, next time I will add pecans and maybe almonds too. Thanks for the great recipe.
I have made this at least 20 times with a few different combinations of ingredients
. We love this granola. Definitely 5 stars!
Thank you, Greg!
Incredible granola! I toast the pecans before mixing them in.
Great to hear, Rita!
I made the Orange and Almond Variation as I had Almonds and golden raisins I needed to use. Smells so good. It’s so tasty, not clumped up like I wanted but I will keep trying it was so good. I didn’t zest enough orange, I think I that would make it even better. Thank you for sharing this recipe.
Delicious and a fan favorite with my family!
We make it at least once a month if not twice.
I eat granola almost every day, and this is my go-to granola recipe. Its amazing!
That’s great to hear, Sharon!
Yup, this IS the very best granola. Thank you, Kate! My family begs me to make this & have given out the recipe many times to friends. Your techniques are always spot on – in this recipe, that means making sure the granola rests & cools in the pan undisturbed (I have to put a note on it to keep my family’s fingers out of it!!). Thank you for the extra care you take in all your recipes – even though I am an accomplished cook of 40+ years, I always learn things from you!
Thank you for your review, Mary!
This recipe is too salty. I think use half or even a quarter of the salt called for and it might be great. On the fence with reducing oats by half cup.
I’m sorry to hear that, Tricia. I appreciate your feedback.
This is my second time making this granola recipe. It was fantastic the first time and I’m looking forward to having it turn out just as well this time too. My husband (who doesn’t like granola) went crazy over your recipe. He says it tastes like his favorite oatmeal cookie. It’s definitely a winner and a keeper!
Thank you for sharing your recioe with us!
Has anyone tried using quick cook Steel Cut Oats to replace some of the oats in this recipe?
It won’t quite be the same and the steel cut oats may get too hard.
It turned out great! Didn’t stick together but I liked the mix of 1cup steel cut oats with regular oats.
That’s great to hear, Rachel! Thank you for sharing.
Hi can’t wait to try this recipe sounds soo yummy…. How long can we store it for??
Hi! See the final step: 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.
This is an amazing recipe! Loved mine with coconut oil and shredded coconut. They freeze beautifully and are highlights of my morning- handful of granola with greek yogurt and fresh blueberries for topping. Thanks for the great recipe!
You’re welcome, Christine!
Hi Kate
I think you misunderstood. I didn’t say I didn’t like the recipe..in fact…I do.
I had hoped for suggestions from you in relation to the difficulties I was having.
I’ve given it another go. Living in Germany I wondered if I was having difficulty due to a difference in ingredients. So, I made 2 more test batches following the recipe again, but trying different ingredients.
I resolved the lack of honey flavor by buying a stronger, darker honey. The lighter honey is not strong enough for the flavor to shine. Also with a stronger honey I switched to the second batch-nutmeg instead of cinnamon, as now the cinnamon was overpowered.
In the end I’ve gotten a lovely granola that I’m thrilled with.
The main problem in the end were the oats. Despite being organic, they were not dry enough thus retaining too much moisture making the granola sticky rather than crunchy, and by increasing to 5 cups, the stickiness issue was resolved. So! After a lot of trial and error…I’ve finally managed to get your recipe to work here. It’s my breakfast staple.
Thank you.
My friend made this for her kids while we were vacationing. I found myself sneaking bites all weekend.
I love the simple ingredients and how easy it is to make. Thank you for sharing!
You’re welcome, Lindsey!
Delicious and so, so, so darn easy!! I’m never buying store museli again. Even my fave store bought museli doesn’t hild a candle to this recipe.
I added my coconut and half the choc chips before baking, and the other half of the choc chips after for some different textures. Could also sub maple syrup for rice malt syrup to make it sugar-free and still delicious.
Makes for cute budget-friendly gifts too. Just upcyle your old jars (ones that have had neutral things in them like jam/honey NOT sauce or garlic jars!) And add twine or ribbon!
Great to hear, Chloe!
OMG! So delicious! I am so happy my health food store ran out of bulk granola! After reading comments, I stirred my 3 or 4 times while baking, no problem. I could hardly wait it smelled so good! 1 problem, I eat too much of it!
One of my friends gifted me a jar of this granola for Christmas and I absolutely loved it and begged for the recipe.
I’ve finally made it for myself, but I think my seasalt must have been super fine or something because it ended up so salty! I tried to balance it out with 2 cups more oats and more maple, but after baking it is still unfortunately just too salty. I think I would only use a 1/4 tsp at most next time, not a full teaspoon.
Actually, as I was putting the salt in the mixing bowl, I was like, this seems like a lot of salt. Then I tipped it in and was like…too late now ♀️ Hindsight right? Lesson learned, just listen to your instincts. But I always try to follow the recipe correctly on the first try before making adjustments.
I have made this recipe many times, always with great success. It makes a wonderful and welcome hostess gift too, in a Ball jar, wrapped with a simple bow or some twine. My favorite oil to use is coconut (it really does not give coconut flavor, instead it makes it a tiny bit sweeter tasting.). This recipe is easy to modify, add to, or take away from. Honey lovers might enjoy using honey as the sweetener, but I prefer maple syrup.
For ease of mixing, I gently heat the coconut oil and honey.
Also I only put the raisins/cranberries/ chopped dried figs in for the last 5 mins of cooking (so they don’t completely dry out) and mix the spices with the fruit (I use either Pain d’epices (for French gingerbread) or Lebkuchen (for German/Swiss gingerbread)
Oh, and I also use a mix of large and small oats (I don’t know why, but it works!!)
I’m glad it works well for you, Aidan! I appreciate your review.
I excellent granola recipe Kate. Easy and delicious. I mix it with Greek yogurt or with orange juice instead of milk (I’m an orange juice on cereal fan).
This looks great. I am cooking for a non gluten and non sugar or any sweeteners person. Is it possible to make this without the sweetener? Would you change anything besides leaving out the sweetness?
Also would love to take it camping. How long might it last nom refrigerated? thank you.
I have made this 3 times so far. My new go to breakfast, this fabulous granola and yogurt. I use raw whole almonds, pepitas, dried cranberries and maple syrup, so yummy.
Might try pecans and or macadamias, dried blueberries, cherries down the line. The possibilities are endless. For now loving this.
Thanks,
Jessica
Thanks Kate. I’ve used this recipe a half dozen times – it is easily the simplest and the best. I’ve tried every store-bought granola, always disappointed with the sugar content and overly sweet taste. Your recipe taste perfect to these buds!
I’m excited you love it, Cecil! Thank you for your review.
I haven’t made granola before, so I decided to try your recipe and it turned out amazingly well and delicious! I made a batch of using raw cashews (which I had available) instead of the pecans and it is fabulous. Thank you so much for the detailed instructions, I will be sure to make this again!
Great to hear! Thank you for sharing, Esperanca.
Excellent! I used coconut oil, Vermont maple syrup, omitted the dried fruit and the cinnamon (which I don’t like),added sesame seeds, used pecans and baked on jelly roll pan. The great thing about this recipe is that you can adjust it to suit your preferences and it comes out perfect. Many years ago I made granola cereal and it wasn’t nearly as good as this recipe. Thank you for sharing it.
I’m glad you love it, Beverly!
This is the sixth granola recipe I’ve tried, and this one’s my favorite!
I just made a batch and I couldn’t wait the full 45 minutes for it to cool before I started eating it, and now I can’t stop (so much for sharing). I followed the recipe and used olive oil and honey, with walnuts and pecans as my nuts of choice, and threw in coconut flakes halfway through. Baked it for 24 minutes total. I was worried it was going to burn as others have said (I’ve also burned many granola recipes before and it’s really awful), but 24 minutes was perfect for this batch. I would adjust as needed if I were using different ingredients. Thank you, Kate, for another winning recipe!
So AMAZING! This recipe is sheer perfection and I will never use the store bought garbage again. I made my first batch with pecans, dried cranberries, and raw coconut flakes. Definitely going to be a regular recipe in my kitchen. Thanks so much for sharing the recipe❤️
I’m happy you enjoyed it, Jane! Thank you for your review.
I live in Bolivia, I have made your recipe several times, I mix half honey and half maple syrup and cook on silicon pad. This comes out perfect
Thank you. Can’t find good stuff here
That’s great to hear, Gloria!
I brought this wonderful granola on a girl’s beach trip. They all loved it so much that in a rainy day we went to the grocery store so they could all make their own batch to take home. I use honey and need to be careful so it doesn’t burn. Thanks for a great recipe. I will never buy granola again.
Nancy
I absolutely love this recipe! My family does too… it’s the best♥️
Made this 4 times now and it is still the best.
My oven does runs too hot so I put it in on 325 for a little longer.
Perfect.
Thank you for sharing, NT! I’m glad you loved it.
This looks amazing, can’t wait to try. Forgive me if I’ve missed it, how long does this keep in the cupboard?
Hi! See the final step. It can keep up to two weeks. I hope you love it!
This is incredible, so versatile and easy to make yet so much more wholesome than those found in the supermarkets! Thank you for sharing!!
Fantastic recipe that allows for personal preference modifications or using whatever you have on hand.
I’m diabetic. Do you think this would this work using sugar free maple syrup?
I can’t give specifics to your dietary needs as I am not a registered dietitian. Sorry!
I. LOVE this recipe and have made it a number of times. Great on yogurt or plain cereal like shredded wheat. I use Blue Agave, pecans and craisins!