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.
Easy recipe and so delicious!
I made this as directed and it is delicious but I got
Only a very few small chunks. I like chunky granola so I was a bit disappointed. However I do love the combo and the flavor. Trying to figure out how to remedy
Hi Wendy, did you let it rest until completely cool? How long did you bake it for? If it is slightly over baked, it won’t clump as well. I’m glad you were able to enjoy the flavor!
Yum!! Very easy too, never buying Granola again.. thankyou! xx
Could I add protein powder to this?
I don’t think that will get you the result you are looking for. You can sever it with a higher protein yogurt.
An absolutely scrumptious granola without any variations. 20 out of 10 for you ❤️
Thank you, Susan!
This sounds great and I’ve also enjoyed reading the comments… however, before I try it, can you please tell me whether this granola is crunchy or chewy? (We only like very crunch granola.)
This is my go-to recipe. I mix up ingredients depending on what I have but follow the basics. I’m getting ready to make a batch for the holiday weekend!
Also – this worked for me to create clumpy and drier granola (travels well): I doubled the honey, and then when the bake time was done, I shut the oven off and left the pan in until the (electric) oven cooled. Hours. But the granola was perfect and a huge hit – I bagged it in 2 cup bags and shared with friends. ❤️
I love to hear that, Cathy!
Fantastic! I use tart cherries, dates, pecans, sliced almonds, plus flax and chia. I figured out that if we mix it all in at the beginning it turns out great. I also press it firmly at the halfway point and again at the end so I can cut it into squares with a pizza cutter. Thanks for the recipe!
The best granola recipe indeed! It’s delicious – our family’s fauvorite
This is my favourite granola recipe EVER. Comes out amazing every time, and I usually switch out the nuts and seeds depending on what I have in the cupboard. 10/10 everyone in my family loves whenever I make this.
Super simple! Didn’t see the note about the coconut and put it in at the beginning and it turned out great! I used an Aldi raw nut mix (walnuts, cashews, and macadamia nuts) and I used Trader Joe’s gluten free oat mix that has chia seeds and flax seeds for an extra boost. Added enjoy life white chocolate chips and now it’s kinda like white chocolate chip macadamia nut cookie granola haha! It made a bunch too so I’ll definietely be using this recipe again as my toddler is granola obsessed.
So easy and sooo good! I love that it tastes just a good (if not better) than store bought, but it’s so much healthier!
Yum! This is the recipe I have been looking for. It is delicious. Thanks
I’ve made this three times already and it’s incredible. I use gluten-free oats, pepitas, sunflower seeds, and chia seeds. I’ve learned that if you halve the recipe, it’s important to keep an eye on it as it cooks more quickly and you don’t want it to burn.
So gooooood! I’ve had to share a link your recipe again and again because it’s always such a great hit and causes lots of happiness :)
We are now completely obsessed with granola!
We use almonds and cashews for the nuts, add a half cup of desiccated coconut, and zest an orange into it. Have made three batches in three weeks! Next batch I’m going to add in some ground star anise instead of cinnamon for a change.
The recipe was so straight forward and turns out perfectly!
Thanks :)
Great to hear, Tracy! I appreciate your review.
Most awesome recipe on the internet thank you
Love the recipe! Wanting to use this as an easy, nutritious breakfast when backpacking. Do you have a guess as to what the average calories would be for 1Cup?
I’ve been buying granola in my whole life. This is by far the tastiest and healthiest for me and my family. Thank you so much for this recipe, my whole family loves it!!
I love to hear that! Thank you for your review, Eva.
I’ve been coming back to this recipe for at least a year now. My family and I love it!
Hooray! That’s great to hear.
I made this granola with sunflower seeds, pecans, dates and coconut. It is scrumptious. Thank you for sharing your recipe!
This is my favorite recipe and I make it often. Thank you so much!
Great to hear, Patti!
Delicious. Made this with avocado oil and the texture is outstanding. Thank you Kate.
Love this recipe
Didn’t change a thing
Used honey,that’s what I had
No dried fruits, didn’t have any so thought better add more nuts
Why not
Used pecans sunflower seeds pumpkin seeds and slivered almonds
Oh so yummy
Hope they’ll be some left for breakfast
Thanks so much
Lynda
Third time trying to post a review…. EXCELLENT!!! After reading reviews I tripled the recipe and used a flavorful olive oil, added a cup of brown sugar (that’s just ME) and upped the salt as a foil for a sweet and savory snack. I used vt maple syrup, walnuts, gold and traditional raisins and cherries. It’s SO good. Don’t skimp on the oil—I was leery at first, but it’s worth it for an incredibly decadent result. THANK YOU, KATE
Thank you for this BEST and EASIEST recipe! Too many other recipes online want you to go great lengths and/or send you to the supermarket for ingredients not usually found (in my kitchen, anyway).
Having made this a few times here are my tips:
This recipe makes A LOT! Cut ingredients in half — unless you’re giving some away. (Could make a lovely holiday gift!) It refrigerates and freezes very well; I keep it cold to keep it fresh.
Baking Walnuts taste splendid. Pecans are very expensive, and don’t add much flavor to warrant the cost. I’ve never met a pepita, so cannot advise you there…
Keep the salt at 1 teaspoon if you like a sweet/salty taste ratio. Too sweet with less.
Use Coconut Oil. Olive is not tasty in this and is too oily. Maybe decrease the amount if you’re hard-up for coconut oil.
Use maple syrup. The taste is more complex than honey.
Dried cranberries are smashing in it.
Definitely use a cookie sheet with rims; I was chasing granola all over my flat sheet trying to herd it to not spill all over. And DO use parchment paper! It saves a lot of scrubbing.
Do remember to stir around at half-time. It comes out more evenly baked. Unbaked oats are “Ew!”
Follow the rest of the recipe as noted.
Enjoy!!
Best ever Granola- i have passed this recipe on to many friends and it’s a winner every time. Thank you so much for making breakfast delicious again
This is awesome! I have been having trouble finding a really nice granola in the supermarket, but now I don’t have to! Thank-you so much! I love that is has maple syrup as an option instead of honey & I look forward to trying some of the variations, particuarly the gingerbread one.
I’ve been making this for months and will never go back to buying store-bought granola. This recipe is perfect but you can tweak it to your preferences too. I add chia seeds for extra fiber. BONUS – it also makes your home smell like a bakery. Thank you for creating this perfect recipe!
You’re welcome, Anna!
I’ve eaten nearly 1/3 of my stash since yesterday! I’ve sprinkled it on yogurt, cottage cheese, and almond milk “ice cream”. To say it’s a hit is an understatement!
Made this recipe today and it tastes delicious. My only question is how do you make it chunky? I followed the directions to a T. I used pecans and pepitas and stirred in coconut half way through baking as per instructions I let it cool for 45 minutes too. But when i added the cranberries and used my hands to break up it just broke into small oat pieces. I am asking for my husband as i made this for him.
I’m sorry to hear that! How long did you bake it for? Some ovens can vary so if it gets over done, it won’t clump up.
It’s so good! Making it for the second time!
This is my new favourite granola, it is so delicious!
Seems like a lot of oil & syrup compared to some other recipes I’ve looked at
If I’m short on honey and don’t have maple syrup, could I use molasses? Any other suggestions?
I haven’t tried it so I can’t say for sure. Sorry!
Yummie granola! Thanks!!
You’re welcome, Cyndie!
I love this recipe. It’s the only one I use for granola. Sometimes I use half pecan nuts and half hazelnuts. I have it practically every day and never get bored of it! I have it with greek yoghurt and banana or pear, adding in some chopped dried apricots, prunes and figs
I made the cran-orange version and it’s great! Thinking of adding chia seeds, hemp seeds, and/or sesame seed powder for an extra-healthy boost next time. Have you tried any of those? Any idea how they would taste and what amounts I should use? Thank you!!!
I did a half recipe. Only addition of slivered almonds. Stirred at 12 min mark. Continued to bake another 11 mins. After cooling down, it tasted beyond toasty, almost a burnt taste. Did I bake too long or oven temp too high??
This is an awesome granola recipe. It’s perfect just the way it shows in the recipe, but leaves the door open for so many little personalized options.
Thank you for this good recipe.
Love this! I make it to go in my morning yogurt, it’s like dessert.
Great to hear, Carol!
I made this when I glanced at the granola I’d just bought. It was $8.00 for a few ounces. I realized I had all the ingredients in house — why not try it ?? It turned out great! I’ll make it again, I’m sure.
I’m excited you enjoyed it, Joanne!
This is the best granola ever. I make it around the holidays for a quick, easy but thoughtful gift for friends. So many people ask for the recipe! I also make it not around the holidays for myself! My kids and I just eat it plain because it’s that good!
I just want to say, I havent ever made granola before, the task seemed trivial but when I stumbled upon this recipe I was like “hmm… could it truly be that easy?”, and to my surprise, it was. This author/chef gave the best instruction, super easy to follow, the options were my favorite part, not stuck to one specific ingredient or another, just make it your own type of thing, and it worked out fantastically. I do have to say, I am both extremely satisfied and utterly impressed at how easy it was, I did tweak the recipe a smidge, I just added a little bit, maybe a half a teaspoon of nutmeg, and not only did I save a ton of money for the amount it makes, but also, this is some of the best granola I have ever eaten and will continue to make, and its healthy too! Thank you for sharing. ❤
Absolutely perfect! My family love it and we are in the middle of making it a second time, this time, x3 as my parents want to try some. I used a mix of about %25 pepitas and half / half of walnuts and pecans. Used all dried cranberries for fruit. Excellent recipe, thank you Kate.
You’re welcome, Marita! I appreciate your review.