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.
Excellent recipe, next time I would lower the amount of maple syrup as I found it a bit too sweet. Love putting this granola on my steel cut oats.
I like this recipe for granola. Simple to make and not too sweet!
Love this granola recipe. I used half maple syrup and half honey, half coconut oil with half runny natural PB, added pumpkin seeds, sunflower seeds and almonds and lots of cinnamon. Delicious!! Thank you!
I JUST made this (went with coconut oil & maple syrup) and it’s sooooo delicious. My partner is also obsessed with it, it won’t last long in this house. I did 180c for 15mins in the airfryer + stirring every 5mins. Thank you! Will make again.
This granola is excellent. I’m thinking I might try to mix coconut oil with an oily almond butter and hope it won’t burn…
I made this with pecans and almonds and with half (2 cups) of Bob’s Red Mill organic high protein oats and the other 2 cups with Bob’s Red Mill organic extra thick oats. Because of the oats I used I did need to add a bit more maple syrup and it took 27 mins. to bake. But it is SO delicious. I have shared the recipe with my daughter and a friend. My friend is going to make it today with peanuts (which also sounds delicious) and I may try it with peanuts next time. I might even try it with almond extract instead of vanilla one time when I make it with Almonds again. But thanks for this recipe! My husband and I love it. I did make rather large chunks with it and we just munch it as a snack. It’s like eating a delicious healthy oatmeal cookie!
Great to hear, Debbie! I appreciate your review.
Can’t wait to make it again. My friend did make her’s with peanuts and she said it was so good she could eat it all in one sitting!
mine came out very chunky. I could, basically, pick it up in one sheet. And then I broke it into pieces and put it in an air tight jar container (well several in fact). i pressed it down before putting it in the oven and then again halfway through baking, as she suggested. I also did use a bit more maple syrup on mine, due to the thick oats I used. But I got the clumps!
Sounds great. I do t suppose you have the qualities in metric ie gms ? Im a little stick with the cup measurements. Thanks
I don’t provide metric conversions, sorry!
I made this the beginning of the weekand and it’s gone! Hence, another pan baking as I type! Shared some with co-workers and they LOVED it! Never buying store bought again and I cannot wait to make the other flavor combos! Thank you for sharing this recipe with the masses
You’re welcome, Valorie!
I made this today with just chocolate chips. It came out perfect. It’s an excellent recipe. I used olive oil instead of coconut oil cause sometimes I feel like coconut oil for me overpowering. Came out absolutely beautiful.
Great to hear, Tayna!
This is incredible. Made it this weekend and the family LOVED it. Added a mix of pecans, walnuts and almonds, as well as raisins and cranberries. Included the fruit before baking, which made the fruit chewier. Will definitely make this again. Thank you for this reipe!
Recipe calls for 1-1/2 cups nuts. Can I add more nuts, and if so, how much more? I like to have a variety of different nuts. I had another recipe that I loved but apparently lost it. Your recipe sounds similar and want to try it. I want to make it and give some away as Christmas gifts to the neighbors. I will come back to the comment page again after I make the granola!
Just yum! Even without fruit or chocolate!
I just made this using pecans, sunflower seeds and pepitos, using olive oil and maple syrup. I’m waiting on it cool but I snuck a bite and it’s delicious!
Thank you for your review, Janie!
Hi Kate, thanks for this great recipe.
Gratitude from Australia and looking forward to trying some more
Delicious! I used coconut oil and maple syrup and left it to sit overnight so it was one big clump I could break. Thank you!
You’re welcome, Kaelin!
I am so grateful for this recipe, Kate – my family loves this granola. I have been making triple batches every few weeks for over a year, and it’s part of my breakfast almost every day. I’ve tweaked it in various ways, including by increasing the roasting time to over 50 minutes to make it extra-golden brown. I split the time into 4 intervals between which I stir each of the two trays and switch their position on the two oven racks. I also let the dry ingredients soak up the liquids for at least 8 hours before baking.
The perfect granola recipe and has been my go-to for years! So tasty and easy to make
I’ve been making this granola for more than a year and love the simplicity of the recipe. Follow my advise and DO NOT over bake. The first time I made it it wasn’t getting brown enough ( or so I thought) and a few extra minutes burned the nuts:( Thanks for the great granola recipe
I’m delighted you have been making this so much, Jean! I appreciate your review.
Delicious, addicting and sooo easy! I will never buy granola at the store again. Thank you!!
I am absolutely blown away. And super proud of myself. No need for store bought granola anymore, I guess! Fabulous, love it, will try with cocoa powder next time (a little experimentation)
Excellent excellent excellent
Excellent. Perfection
Our new favorite breakfast is whipped Ricotta with granola, but we haven’t found a store-blend granola that moves us.
First time making homemade granola, and your recipe is a keeper. Used pepitas and almonds because that’s what was in the pantry; and added dried cranberries and chunks of Lindt 78% to the final blend. The result had all the flavor combinations we like: a little sweet, a touch salty, and with fruit and chocolate. Thank you!
The only granola recipe I ever use- amazing!
I’ve made this several times now. My favorite version is to use 1/2 cup Pepitas, 1/2 cup sliced almonds, and 1/2 cup chopped pecans. I like it better with honey than with maple syrup; honey makes it a little bit chewy and also clumpier.
I just pulled my first tray out of the oven and my husband keeps walking past it so he can snitch a pinch of it. So, it’s a success! Thank you for sharing this recipe; I mostly followed it as-written, but substituted cider maple syrup since that’s what we had on-hand and used dried cranberries for the fruit. I zested a clementine and added that, too, which is a lovely accent. Our house smells lovely now.
Great to hear, Kathy! I appreciate your review.
So good. Love it.
Great to hear, Mona! I appreciate your review.
Would recommend not using coconut milk as it has the most saturated fat out of all the oils.
If not vegan, butter is. Good option or vegetable oil
This recipe was awesome!! I followed the directions exactly!! So much better than bought granola!! I mix it in vanilla yogurt w/ blueberries. Amazing breakfasy, healthy & yummy!
Delicious and habit forming! I added 1/2 tsp. cinnamon and 1 tsp. cardamom to the liquids hoping to spread the flavour throughout. I think I will have to try fresh ground cardamom to get more of that flavour.
i dont know why mine burnt even after reducing the heat…i think the 24min was alot for that heat
Hi Tabby, What type of oven do you have? This is for a conventional oven, not a convection. That will impact your results.
I love this granola, and my friends visiting for the weekend did too. I just shared the recipe.
Thank you for sharing it.
Second time making this Granola! I love the simplicity and how good it is! Thanks!
Thank you for sharing, Doreen!
I have made your granola several times and have even given as gifts. For sweetener I use half honey and half maple syrup. It always receives rave reviews!
This recipe is delicious. I might add less honey/syrup next time just to make it a bit healthier.. I did add chia seeds, and dried apple was what I used to make it fall-ish. I smushed it down with a spoon at the halfway stir like the recipe says and cooked it like one extra minute and it clumped as a whole big piece- if I wanted to leave it that way I could. (I added like 1/4 c chia seeds, that probably helped with the clumping!) It broke up when i smushed it in my fist so it’s easy to make however clumpy you like.
I am so happy I found this recipe. It is so easy to make and you can add it whatever you like. I do add extra maple syrup because I prefer chunks and I could never get that consistency with just 1/2 cup. The only downfall is that it’s soooooo good that I can’t stop eating it. Thanks so much for sharing the recipe. I’ve passed it on to friends and family.
Tomorrow I plan on making my 3rd batch of this wonderful granola. I am not a cereal lover but this is just wonderful. I always put it on top of yogurt but I must admit I sometimes grab a small handful while I’m passing by!!
Amazing and easy and HEALTHY!! Perfection! Thank you!
You’re welcome, Victoria! I appreciate your review.
Second time using this recipe . Thank you so do much . It’s delicious
Absolutely the best recipe ever! I take it to the next level and use tangerine olive oil (mine is from Pasolivo, in Paso Robles) and I don’t use fruit. My precious batch is kept in the freezer, so that it’s always fresh for sprinkling. I’ve just made my fourth batch!
Great to hear, Judith!
I’ve been wanting to make homemade granola for ages, and this was perfect! All my breakfast recipes come from you now. Thanks for this; it’s so tasty!
You’re welcome, Shaina!
I added chia seeds, ground flax seed, and hemp hearts, used walnuts with the pumpkin seeds and melted some organic unsalted unsweetened peanut butter in with the coconut oil to account for the extra dry ingredients and used half honey half maple. Still waiting for it to finish baking but it tasted great even before I put it in the oven. I hope it turns out crunchy so I can stop spending a fortune on purely Elizabeth. If it doesn’t maybe I’ll try again without the peanut butter but I don’t think that extra fat would be any different than the coconut oil.
Delicious! The first time I made this, it turned out more bulky, I made it the second time, and it did not bulk, but I realized I used quick oats instead of old-fashioned. my mistake I will make sure I use old-fashioned next time. I did notice that I have to cook mine longer to get it to the crunchiness I desire. However, other than that it is a great recipe, and I plan on making it again and again.
Great to hear, Jessica!
Need to watch my carbs and sugar how to I make it then?
This recipe is best as written. You can always decrease your serving size.
I found this recipe a couple months ago and absolutely love it. I just add pumpkins seeds, slivered almonds and sunflower seeds for the extras…I’m not dried fruit fan in granola. :-) I eat it mostly with yogurt and fresh fruit…so good!!!
I am so happy to not have to buy store-bought granola anymore. Thank you!!
Love to hear it, Kathryn! Thank you for your review.
Love it! I used raw unfiltered honey and extra virgin olive oil. For the nuts, a combo of one or all (whatever I have on hand) of unsalted cashews, walnuts, pecans. For the seeds, I added 4 tablespoons of ground flaxseed. I didn’t use any dried fruit because I always eat it over yogurt and fresh fruit. I used a spatula to press down on the granola. I will make this forever and always have on hand.
I had to give up my favorite organic granola because it contained soy oil & I can no longer have seed oils in my diet. I am so glad your recipe came up when I searched for homemade granola recipes! Yours is simple with straightforward ingredients. I used half maple syrup and half date syrup (so 1/4c each) and did the same with the oil by using half coconut oil and half butter. I also doubled the cinnamon to a full teaspoon. OH. MY. GOODNESS! my house smelled amazing while it was baking! Reading your tips, I was sure to press it down after stirring halfway through and when it was cool it was like one big huge cookie! It broke up nicely and retained a good amount of clumps. I added slivered almonds and dried blueberries as toppers on a bowl with milk and it was so delicious! I will most definitely make this repeatedly! Thank you so much for sharing this!
You’re welcome, Kaye!
I have made this granola more times than I can count. It is simply amazing. I add almond milk to make a cereal or top my yogurt with it. So delicious!
Oh my goodness! This granola is DELICIOUS! I’ll never go back to store-bought! I love that you can change it up, by adding different fruit and nuts. I’ve made it with pecans, pepitas and dried cranberries and my next batch will be almonds and dried cherries. It’s so good, I’m making it for all the neighbors for Christmas. Thanks for sharing your recipe!
You’re welcome, Robin!