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.
Any idea what the nutritional info is if the recipe is followed exactly and coconut oil is used?
Hi KG, More on my Nutrition Disclaimer.
Love all the granola recipes from this collection. I’ve made it both gluten-free (since my father is GF) and regular and both are equally delicious. My favorite is probably the cranberry orange. I’m not a fan of almonds so I either omit them or put in a different nut. Thanks for the recipe!
You’re welcome, Lukas!
Ok… I don’t leave food reviews but I can’t help myself. I’ve made a LOT of granola over the years, and I have to say this is absolutely the best recipe that I’ve ever used making the absolute best granola I’ve ever eaten! No more spending 10 bucks on a small container of Whole Foods granola because this is way better and so easy to make! Thank you so much for this recipe
You’re welcome, Misa!
Has been my go to recipe over the years, turns out great everytime!
Hooray! Thank you for sharing, Courtney.
I am hooked! This was my first home made granola – and it was absolutely delicious! Every recipe is always so full of flavor! Thank you Kate!
Great to hear, Rhonda!
I have been making variations of this recipe for years now. Thank you for the recipe. I love it. My latest batch I use date syrup for the sweetener. Turned out delicious.
Thank you so much for this recipe! We love it and I’ve shared with all my friends and family. Addicted!! I checked out the Meg Gordon one and they say so cook it way too long, I think 40ish minutes? Yours is bang on. Also, the same as you sometimes mine is super clumpy and others not so much which I simply can’t explain?
Thank you for your review, Trish!
I make big batches of this granola every few weeks. Never fails me! Lately, I’ve been doing about 3:1 oats to seed/nut ratio to help stay full for longer. Depending on the salt I have on hand, I may need to dial down the amount to suit our preferences.
Highly recommend!
Love this granola recipe. I used walnuts and flaxseeds and I also added ginger powder. Thank you for lovely recipes❤️
Great recipe. Can you post the nutritional count. I’m curious about the carbs.
Hi Jeanette, the nutritional information is below the notes section of the recipe. Thank you for your review!
How many does this serve? Also how many calories per serving?
Hi Kaye-Elle, The nutritional information is below the notes of the recipe. The servings can be found there or in the recipe card before the instructions. I hope this helps!
That second pressing down is essential. This is a great base recipe. I used agave nectar instead of honey.
First time making granola and it was so yummy! I added chia seeds and flaxseeds, used chopped prunes, raisins and chocolate and a variety of leftover holiday spices and it came out great! I think clumpy means something different to everyone and to me it came out exactly how I wanted it to, definitely let it cool completely! If you make the same mistake I did of adding the chocolate and dried fruit before baking: the chocolate melts and disappears, and the fruit does not come out hard as a rock so it’s still edible lol
So yummy! Made this for my church group this morning and served it with Greek yogurt. I had to send out the recipe to my friend she liked it so much! I used maple syrup and vegetable oil was the only tweak I made. Thanks for the recipe.
This recipe cooks the granola too long. A recipe for burning granola really.
Hi Margreth, I’m sorry you didn’t enjoy this recipe. This is meant for a conventional oven, not a convection oven. Which oven do you use and how long did you leave it in for?
This BBC is truly the best granola I’ve ever had! Totally addicted. I used coconut oil and honey BB is my favorite. I used pecans,toasted almonds and sunflower seeds, dried cranberries. Yum
My oven may run a little hot, as it burned the first time I made it, even when I reduced the time. Second attempt, reduced temp and time, and it was perfect. Crunchy and Clumped. Absolutely delicious, I am finished with store-bought cereals. Only down-side, it’s easy to over indulge!!! Can’t wait to change it up, experimenting with other seeds,
Nuts and fruits! Thank you for this recipe A+
You’re welcome, LA!
We Love this Granola! It’s habit forming & healthy. I add walnuts, pecans, sunflower, pepitas, chia, a little toasted coconut & cranberries. I use half maple & 1/2 honey with only coconut oil. Not a clue how to figure carbs & calories. I’m probably at the top of both with this but that’s OK. It’s healthy! Thanks for a great recipe!
We love this granola! I’ve made it twice now and the kids just destroy it in the morning for their yogurt and I cannot help myself when it comes right out of the oven! I have added fresh pumpkin seeds as well as pecans, cranberries and unsweetened coconut. I cannot wait to see wat we add next! We are also hoping to gift it to some of our very dear friends. Thank you for this delicious recipe!
I am totally addicted… I can’t wait for breakfast every day. Perfect recipe and absolutely delicious. I divide it into 50g portions and it makes around 14-16. Not sure what the calorific value is??
Hi Jules, the nutritional information is below the notes section of the blog.
Do you think there is a way to morph this from regular granola into actual crunchy granola bars? Not made yet, planning in it and just wondering… Hmmm…
Hi Kristy, I would recommend my No-Bake Granola Bars
Thank you for replying. Yep, have that saved already but I’m trying to figure out a good crunchy granola bar recipe so I can stop buying those nature valley crunchy granola bars.
You’re welcome, Kristy! I appreciate your review.
I made your ginger tea recipe yesterday. Very good! I added about a tspn of honey right before I drank it to sweeten it a bit. Love your site :)
Great to hear, Kristy!
I made this recipe and we will never buy cereal again. Press down hard 1/2 way through and cut like granola bars. Breakup the bars into yogurt. I am now branching out with different combos. Today a hand full of chia seeds. I used olive oil instead of coconut, it is a local product and is organic. Use this as a base and use what is in your pantry. Oh yes, we have great access to organic agave nectar through Costco.
Thank you for sharing! I’m glad it was a it.
This recipe is so easy and the results are epic. I’m addicted to this granola! The only thing I added that wasn’t on the original recipe was chopped dried dates and apricots. I’m addicted to this granola!
Wonderful, Jon!
I just made this recipe, and it tastes amazing. I wasn’t even sure I liked granola when I made it. Now I’m a huge fan. I used pecans, dried cherries, and chocolate chips. I also used the coconut oil and maple syrup combination. I’m looking forward to experimenting with different nuts and fruits and even coconut. Thank you so much.
You’re welcome, Susan!
Best granola recipe ever!!! I made this while making dinner tonight. So easy to make and it came out perfect!!! I added pecans, walnuts and almonds and chocolate chips at the end. We can’t stop eating it!!! I can’t wait to add it to my yogurt in the morning!!! Thanks so much for sharing this amazing granola recipe!!!
Can you please identify the brand of Coconut Oil you use. I’d prefer Olive Oil but the flavor is too strong. Is there another type of olive oil that will work better? Thank You.
HI Gigi, I try to buy organic when I can. I don’t have a go-to brand as they can vary on store shelves.
Wow I have made this recipe three times and it is fabulous every time. During this winter, I heat it up with milk and it is hearty and satisfying! I add chopped dried apricots and cranberries as well as citrus zest, chopped almonds and walnuts.
such a healthy breakfast….and easy to make a full batch in no time!
Your recipe sounds delicious and easy to make. I am going to try it tonight and very excited!! Thank you!
You’re welcome, Janette!
First and best granola ever! Great recipe and easy to make – I’m so inspired :)
Greetings from Finland! Mary-Ann
Wonderful to hear, Mary-Ann!
I followed the recipe using 1 c slivered almonds and 1/2 c pepitas, and maple syrup for the sweetener. I found this granola bland — no sweetness to make it tasty at all. Healthy is true! 5-star flavor was an epic fail for me. I won’t be using this recipe again.
I’m sorry to hear you didn’t love it. I appreciate your feedback, RP.
Love it! Make it regularly. It is very similar to 11 Madison Park’s (restaurant NYC), but at a fraction of the price!
My daughter sent me this recipe and I now make it for my husband who’s a diabetic and loves it in his yogurt. The store bought ones had so much sugar he had to give it up. No more!!! Thanks
This granola is the best! I’ve recommended it to friends with rave reviews. The coconut oil and the maple syrup and the oatmeal proportions are the secret. The add-in are whatever you like. I’m a coconut lover and the pumpkins seeds also make it delicious and interesting.
Excellent recipe. I doubled it and froze it. It freezes well and is fresh when it unthaws. I added lots of nuts.
Pecans, sunflower seeds, pumpkin seeds, walnuts, coconut, cranberries at the end, peanuts, cashews, almonds.
Great recipe. Thanks.
Hey! I made this recipe and absolutely loved the taste of it, but it congealed to the wax paper, and I couldn’t get it out of the pan and had to throw it down the drain? Any tips? I was making a very basic version and only used honey, grape seed oil, and old fashioned oats.
I love the flavor but it never sticks together– I let it cool for like 2 hours :/
This is the BEST granola! I switched out the rolled oats for steel cut and it gives it an extra special crunch. I made the mistake of letting friends and neighbors try it. Now I’m making it for the whole block and shipping it in care packages. Any tips for getting the chocolate chips to stick into the granola? I’m wondering if I could press them in when it’s not completely cool… I’ll update if it works. Thanks again for sharing!!
Absolutely fantastic
Thank you, Mycla!
My granola was not as crunchy in the center as I thought it would be, but I used too small a pan. I assumed half sheet meant smaller than a regular cookie sheet, and I think that was my problem. I just measured mine, and it was 9×13. I clicked on the link and saw a half sheet pan is more like 16×11.
I was worried it would be too salty, as I had salted mixed nuts on hand. I tried to reduce the amount of salt I added, but the precooked mix was reeeaaaallly salty. Afterwards, though, everything tastes delicious. I probably should’ve cut down more or excluded the salt, though, for my own health.
I used maple syrup, dried cranberries, mixed salted nuts, and some sweetened coconut flakes.
Thank you for this easy and tasty recipe!
I love this recipe and your other granola recipes! My husband does, too, and is constantly asking for another batch to be made. It’s so easy to make and so delicious! I’ve made this recipe and the cranberry orange granola to give as gifts the last two Christmas’s. Always a hit!
Thank you!
Mine didn’t clump at all. Let it cool for over 2 hours. I used maple syrup
I’m sorry to hear that. How long did you bake it for? If you over bake it, it won’t clump. Ovens can vary.
This turned out delicious! Used honey and vanilla bean paste. Added dried cherries, dried apples, and coconut chunks. Instead of cinnamon, used apple pie spice. I will be snacking on this for quite awhile!
Just made the granola this morning. So easy and it is really good. I didn’t add any dried fruit as I don’t like them.
Hi I am looking forward to trying this recipe.
I love this granola recipe and have made it multiple times. I use a combination of the maple syrup and honey, but I find that it’s the honey that makes the granola clump better. Thanks for the great recipe!
You’re welcome, Katy! Thank you for your review.
This didn’t seem quite moist enough before baking. Are you sure you only use 1/2 of coconut oil?
This works well, I hope you try it!
Love the granola and how easy to make!