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.
I made this and it was so good I am making it again! I made the mistake of adding my dried fruit at the beginning and the dates got hard so next time I will do as you instructed and add after cooking.
Love this recipe!
Glad you loved it, Michele! I hope you enjoy it better next time too.
This is delicious! I used coconut oil and maple syrup, pepitas, walnuts, and almonds. I didn’t add any dried fruit, coconut, or chocolate, because I like to change up how I’m using granola, but I can see myself trying lots of variations. I plan to use this with yogurt, cottage cheese, smoothie bowls, and chia pudding this week, if I have enough left after snacking on it right from the pan!
Could I sub buckwheat groats for oats? I’m sensitive to oats and miss my granola!
I haven’t tried it so I can’t say for sure, sorry!
When do you add coconut flakes? I want them toasted I hate it raw lol but don’t rant to burn them as they’re quite high in fat
Hi, if you want to add them, add half way through the cooking. It’s listed in the post.
Made this yesterday and enjoyed for breakfast today with yogurt and berries! Absolutely delicious no complaints!!
Great to hear, Emily! Thank you for your review.
Mmm. Made this with some local honey. I had no dry fruit to add, but served with sliced strawberries and yoghurt. Simple, makes a bunch, and is delicious.
That’s great to hear, Margaret! I appreciate your review.
Made again this morning for the third time. It’s absolutely delicious. I use walnuts instead of pecans, but follow the rest of the recipe and include unsweetened coconut shavings, choc chips, and dried cranberries. Yummy!! Thank you!
I finally got on your site to print this recipe out today after coming back over and over again the past year since I discovered it. Truely the best granola recipe- and I have tried a LOT!
Hello.. I have made your recipe twice now and love it, thank you for sharing.
Perfect for my Celiac Fiancé!
Would you have any idea (roughly) how many calories say 25g would be?
That’s using coconut oil and maple syrup as in recipe.
Kind regards
Helen
Hi, the nutrition information is below the notes section. I hope that helps!
We absolutely LOVE this granola recipe, thanks so much for posting! In my haste to make it the first time, I just threw all of the ingredients together and baked it. It turned out fabulous! Yours was the first granola recipe I tried and I don’t see the need to search for another one. I have enjoyed your website, please keep up the great work!
Thank you!
I made this recipe for the first time today, it’s delicious. Do you know how many calories 1 cup would work out to be? I’m trying to keep my calorie count down but still eat nutritious yummy food. Thanks in advance.
Hi Emma, the nutritional information is below the notes section of the recipe.
Oh my goodness, this is probably one of my all time favorite recipes to exist. It is just so dang good! I am a granola nut and my 24/7 craving when I’m pregnant is granola and strawberry Greek yogurt. Pregnant again and one of the first things I did was search up this recipe thank you so much for creating this!
I just made this granola recipe. I love healthy grains, but the granola cereals are hard to come by anymore. Look forward to making it again. Healthy benefits.
That’s great to hear, Helen! I appreciate your review.
I’ve been trying granola recipes for years and this is finally the perfect one! I did about 1/8 cup coconut oil and 3/8 cup olive oil and I added a little extra cinnamon and it’s delicious. Thx for a great recipe!
You’re welcome, Moni! Thank you for sharing how you made this recipe.
We like this a lot! Made it a few times. Thanks!
You’re welcome, Peter! Thank you for your review.
Easy recipe, had all the ingredients at home. Forgot the vanilla so sprinkled it on after about ten minutes. Nice amount to take camping for breakfast and snacks..
Thank you for your review, Bernadette.
Incredible granola recipe!Extremely easy to follow and produce. Just finished making my fourth batch and every time I share freshman granola with friends and family, I get asked for the recipe and absolutely share it.
I’ll consider this site a trusted recipe source, thank you!
Thank you, Patty! I’m happy to hear you enjoy them.
Any idea on nutrition info? Fibre?
Hi Greg, the nutritional information is below the notes section of the recipe.
Can you add flax seed or chia seeds?
I absolutely love this recipe! Been making it for years. Is it possible to use fresh or frozen fruit such as strawberries, raspberries, etc?
Really tasty, thank you! Will definitely be making again. Think next time I’ll try with orange zest and cardamom mixed in
Try my Orange & Almond Granola :)
This is sooooo delicious. I’d never made homemade granola before. I followed the recipe to a T – with the modification of adding orange zest at the end. I will definitely make this again!
That’s great to hear, Carolyn! Thank you for your review.
I love this recipe. I have been making it regularly for a few years now and I never tire of it. I use whatever nuts and seeds I happen to have in the cupboard and add craisins before serving. I usually make it with coconut oil and honey which gives it a great flavour and not a totally crumbly texture. I’d you prefer all crumbs, use 100% maple syrup.
I made this today (to go with my breakfast tomorrow) and it is delicious! I added pecans and pistachios and I used maple syrup (vegan) and coconut oil . I LOVE IT! I hope I will have leftovers for breakfast tomorrow lol
I will give it a try! Thank you :)
You’re welcome, Maria!
I make this all the time and love it. Could I add ground flaxseed before baking or should I add it when I’m eating it? Thank you
I suggest adding it when you eat it as it could burn in the oven. Thank you for your review, Sonya!
This granola is amazing! I’m so glad I tried it. I used maple syrup instead of honey and olive oil for the oil. I left out the salt because I’m on a low sodium diet. It’s so delicious and easy to make.
Thank you for your review, Shawn!
This is my go to granola recipe. I’ve made it a ton of times and never the same way twice! Use any nut, fruit or seed, I also have used quick oats and they are fine as well. Love it!
Great to hear, Sandi! I appreciate your review.
This is by far the best granola that I have made. Thank you for this recipe as I make it all the time. I like to use raw sunflower seeds with pecans and definitely dried cranberries at the end.
Firstly, the simplicity of the recipe is what initially drew me in. With just a handful of ingredients and easy-to-follow steps, it is perfect for both novice and seasoned cooks alike. All you need are fresh Roasted Sunflower Seed, some olive oil, and a pinch of salt to create a fantastic base. From there, you can get as creative as you want with your seasonings, making it a highly customizable treat.
Thank you for sharing!
My family’s favorite. I make it all the time and substitute different nuts and leave out the cinnamon.
This was the best granola recipe I have ever made!!! I added walnuts and almonds and some pumpkin seeds and it turned out to be super delicious.
Great to hear, Hayley! I appreciate you sharing your review.
Wow! Best granola I have EVER made! Thank you Kate :)
You’re welcome, Amy!
Absolutely delicious. I made the recipe as written. I’ve tried granola recipes from other blogs/cookbooks before but this was my favorite and your advice for getting clumps to form was so helpful. I love your recipes, thank you for sharing!
You’re welcome, Brooke! Thank you for your review.
Easy and delicious! Making a big batch to take to a newly postpartum friend with some chia pudding :)
Can I use quick steel cut oats
This is best as written.
one of my go to fave recipes for granola! I love the flavor coconut oil provides.I do half maple syrup, half honey and it’s delicious!
That’s great to hear, Shannen! Thank you for your review.
Hi. I made this today and added a scant sprinkle of chili spiced paprika before I put it in the oven. I used a bourbon maple syrup I picked up in Vermont this past winter and used half co onit and half avocado oil. Left out the fruit but added some coconut flakes. Will post a photo. It looks amazing.
Thank you for sharing how you made this, Julianne!
Tried this recipe twice and it burned twice. Even tried turning the oven off at the half way mark. Every other recipe says to bake at 300 for less time. Wont be wasting my time or ingredients on this one again!
I’m sorry to hear you didn’t love this granola. What type of oven are you using? Is it convection or conventional?
My first attempt at making homemade granola, and I’m not going to look for another recipe.
Didn’t have coconut oil (my husband hates coconut), and didn’t have enough mild olive oil (my other olive oils – yes, I always have several… – have a very prominent taste), so used grapeseed oil.
Used silan (pure date syrup) as the sweetener.
Except for these changes, followed the recipe to the letter. Pecans, pepitas, added dried cranberries after it cooled.
Fantastic!!!
Next time – and there will be a next time – will try it with almonds.
Thank you so much for sharing this recipe!
You’re welcome, Ossie! Thank you for your review.
Tasty recipe but the cooking temperature is far too low. Bake it at 350 for atleast 20 minutes and I added different types of nuts including walnuts. No added sugar is necessary, as the honey makes it sweet.
Cheers,
Thank you for your review, Steve!
Our store is out of coconut oil here. Not sure, but could l use ghee as a sub, or would olive oil be better. I also have walnut oil. Thanks.
I’ve made this recipe every week since you published it. It’s perfect as written (for other high elevation readers, I knock up the temperature 15 degrees and add a pinch extra liquids). I’ve made it with a variety of nuts and fruits and have tried different sweeteners (maple, honey, sugar) – a blend of avocado oil and olive is my favorite, and I prefer honey but maple makes better croutons!
Has anyone calculated the macros using coconut oil, pure maple syrup, and pecans? Thank you for sharing. XO
My first time making granola, and this recipe is so easy and tastes amazing. I used real maple syrup and heart healthy oil. 1 cup of chopped walnuts and 1/2 cup of ground flaxseeds. Rest of recipe as written. The house smells wonderful too.
I will definitely make this a breakfast regular.
I tried this recipe for the first time and used walnuts and pumpkin seeds instead and it was amazing! How would you recommend I adapt this recipe to make granola bars?
I recommend my No-Bake Granola Bars
This has been a weekly staple for almost a year – I absolutely love it (and have tried and tested heaps of other recipes)…make it! ♥️
Great to hear, Julie! I appreciate your review.
I found your granola recipe today and decided to try it. I like it. I will play around with it to get different tastes, but this recipe is a keeper!!!
Thanks!
Love it!!!! First time making granola and this recipe is delicious!!!!! I now have a “go to” re for granola!!!!!
I love it, Darla!
I really like the simplicity of this recipe and it has a great flavor. However it got very dark around 15 minutes in, and the nuts were starting to burn, so I pulled it out earlier than the recipe required.Has anyone else had that problem? My oven is convection so maybe I should use a lower temperature or shorter cook time. Any suggestions?
I’m sorry to hear that, Denise! What type of oven do you have? Where in your oven did you place it?
I want to try this, but I’m curious to know if you think it would work with melted butter… I don’t have any coconut oil; I do have olive oil, but I’m not sure my kids would like the olive oil taste. Would butter be a big no-no?
I recommend this recipe best as written. I hope you try it!