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 tried these but the bottom burned.
Hi Kate, this is almost exactly the recipe I’ve been looking for for years! My only problem is that I don’t use oil at all. Is there anything I can use instead of oil?
Love your recipes and don’t know how I only just found a fellow soul who loves the recipes I do…….
Love and gentle hugs
Barbara
Hi Barbara, I haven’t tried this without oil, so I’m not sure how it would turn out. Or, a replacement.
Did you Make it without oil? I’m curious how it turned out.
Hi,
I haven’t tried, but I did read a recipe where they used fruit puree instead of oil.
Elaine
I make without the oil and it turns out perfectly every time! :)
Thank you for your review, Jo!
I found this recipe about a year ago and it’s absolutely the best. I’ve subbed canola oil in a pinch, use honey vs syrup and have added almonds when short on pecans. Freeze half for later. Mix with morning yogurt. Perfect.
Perfection! My first time making granola in 30 years and your recipe nailed the one I used! Thank you
Simply The best granola. Loved it. Thank you.
You’re welcome, Sasha!
at 70, this is the first time I’ve ever made granola, even though I’ve considered it for decades, aiming for something healthier and less sweet.
I made my test batch a little smaller, 2 cups of oats, but next time I will double it. I put medicinal spices in my oatmeal, so I did the same here: cinnamon, turmeric, ginger, fenugreek, about 1/8 tsp each. I used honey, and a mix of nuts I got for xmas: peanuts, cashews, almonds. Then I added raisons at the end as directed. My oil was EVOO.
It turned out great! Very enthusiastic about this and will be repeating it with small tweaks as I go. Mine was a tad overdone at 22 min, but my pan was resting on a pizza stone, which accelerates cooking time.
I love this recipe, I have made it often in the last couple of months and will continue to use it.
OMG best granola ever. Never buying store bought again. It’s so easy, my 3 yr old grandson helped me!! Lol Made exactly as written and added the coconut and dried cherries. Every time I walk by the container I grab some. Can’t wait to try some of the variations. Thanks for such a great recipe!!
This is my 5th or 6th time making this recipe! Very tasty! Thank you.
BEST GRANOLA RECIPE EVER!! I really like mixing it at the 10 minute mark. With our oven we have to bake it for only 17 minutes. It’s so delicious!
Great to hear, Margo! I appreciate your review.
I love this recipe! I have made it many times. I often half it, as we don’t eat it quickly enough. It’s so easy that it doesn’t take long to whip up a batch when we are in the mood. I switch up the nuts with whatever I have on hand. Today its a mix of pecans and cashews.
This is my absolute favourite granola recipe. I make it over and over again! Thank you for making me and my family very happy!!
My last batch is not crunchy (but still delicious). Would this have to do with using the honey instead of the Maple which I usually use?
Thanks again, best ever!!
I’m sorry to hear it wasn’t crunchy. I do know if it isn’t sealed well, it won’t maintain crunchy texture once stored. Or, you may need to adjust your baking time slightly. I hope that helps!
Hubby couldn’t get enough. I’m vegan and whenever I find something we both enjoy it’s a win win. Making both batch today. Thank you
Amazing! I opted to press the granola down before baking (used coconut oil and maple syrup method) and it was outstanding!! My new “GO TO” for easy, fast, healthy breakfast or Sunday evening treat! ❤️
I have wanted to make my own granola for a while now and finally did so! I found your recipe and made it yesterday…it is AWESOME!
Thanks for an easy, healthy, and delicious recipe!
Where does the saturated fat come from if you are using olive oil? I’m looking at nutritional information.
Hi Ann, the nutritional information is below the notes section of the blog.
This looks amazing! I can’t find the nutritional info – only see a disclaimer.
Ive made many different types from this base recipe. Appreciate you, Kate! Thanks for all recipes and tips <3
Curious what temp it's supposed to bake for. Can't find it in the recipe. I've been just eyeing it ;)
z
Hi Zan, it’s in the first step. 350 degrees.
I will keep making this great granola. I found the Presidents choice brand (not sure if available in U.S)is gluten free and organic. I used what I had,raisins and currants, pistachios, sunflower seeds, some pumpkin seeds, unsweetened shredded coconut. I also used some liquid stevia in place of some of the honey.I added the nuts and seeds
late because I have read that the healthy fats in them can be damaged by the baking temp. thanks for this recipe!
I use this every time and add a couple of tablespoons of Mac nut or almond butter. I bake it with the dried fruit in and the last batch I had no dried fruit so I used nice bars that I personally do not like so they were a great sub cuz the granola was on point
This granola is wonderful! My kids are happy to switch to it from commercial cereal, which was my goal. Thanks!
Just made it. I have a peanut and nut tree allergy so I was pleased to find this recipe.
Absolutely the best granola I’ve ever tasted, used dried cranberries and raspberries, slivered almonds, chopped hazelnuts and maple syrup. I lessened the amount of maple syrup the second time around to make it a little less sweet. 21 min was all it needed.
Wow, I’ve made other recipes, but this is my favorite. I added dates and cranberries. Yummy.
Great recipe. I make a batch every week using extra virgin as my option.
Never going to make this ever again.
Why? I can’t stop eating it! Don’t know about it being healthy if you eat the batch in one go.
Third time making this Granola. It’s delicious and you are correct, I will not buy Granola again. I use half honey and half olive oil. I’m trying to cut out salt so haven’t added it and it’s still truly scrumptious.
I love to hear that! Thank you for your review.
Thank you very much for such a versatile recipe. This is my go to recipe now, I generally use 1/2 cup of Pepitas/Pine nuts mix, have tried walnuts, slivered almonds, hazlenuts, pastatios (burn easy, mix in about 20 min to go). I vary my fruit, have tried dried mango, gojie berries, diced apricot, dried blueberries an of course always cranberries.
The trick is to stir your mix every ten minutes. This will ensure an even golden mixture in the end. I always press it down towards the final minutes for clusters.
I have a half cup of the mix every morning with fresh blueberries and a small tub of greek yogurt mixed together. frozen if none available.
I love this granola! I made it yesterday day and gave some to my neighbors who also loved it.
I used olive oil and honey, and added those dried banana chips and coconut.
I used the half sheet and pressed down on the granola at the halfway mark.
The only problem is that a lot of it has stuck to the parchment paper.
Any suggestions? Thank you.
I haven’t run into that issue. Did the oil and sweetener mixture get evenly spread or did it seem to clump?
I make your granola almost weekly and we love it. No more store bought cereal for us! I just add lots more Ceylon cinnamon.
I love this granola! I didn’t have any dried fruit today so I used sunflower seeds an pepitos. The pecans are so good in it! I freeze it and put some over my yogurt in the mornings.
I made this recipe it is really good. I 3x it every time so I have more for longer periods of time. I use raw pumpkin seeds, pecans and almonds. Instead of coconut oil or olive oil, I use avocado oil. I also add the coconut flakes halfway through cooking.
This is a great recipe, thank you! I am interested in finding the nutrition information for this. I made it with honey and followed the recipe exactly.
Hi. I am using this recipe now for my granola. But, I would say that it has too much salt, I add just a pinch. Also, too sweet, so I use 1/4 cup maple syrup.
Going to give your recipe a go. Wondering why the dried fruit is added after you bake the granola?
Hi Rebecca, I hope you try it! If added during the cooking process, it will burn.
I made this once so far. I’m getting ready to make it again, because it was so good! I used the coconut oil and maple syrup options. I didn’t have many clumps, so does anyone have any tips for more clumps? I used parchment paper and I pressed it down halfway through the baking.Thank you!
Hi Dana, How long did you bake it for? If it was baked too long it can get slightly overdone and not clump as well. Some oven temps can vary.
No hyperbole in the name—this is indeed the BEST granola I’ve ever had! Very similar to that of the Cheesecake Factory, with a scrumptious salty-sweet flavour and wonderful crunch. A+++ recipe!
Great to hear, JBF! Thank you for your review.
This os a delicious recipe. My family loves it. It is easy and versatile.
This is our favorite granola. So delicious and easy!
We’ve made this recipe about 5 times now and each time we enjoy it, making slight tweaks (adding chia seeds, or pepitas, flaked coconut, craisins vs raisins.) Thank you for this excellent, easy, adaptable recipe! We’re all done with retail granola, loving the ability to know exactly what is in our favorite foods!
I tried this recipe to store healthier snack. This taste sooooooo good and easy to make. I can’t stop eating this so it doesn’t work for my diet while I finish the 1/2 of the recipe granola in 3 to 4 days
Right after I took out the granola, It still seems quite soft but when it cooled, it has perfect crunchy texture. I put almost twice amount of nuts otherwise there are a ton of oatmeal
This recipe is absolutely amazing, it puts the bought granola to shame. So delicious
I’m exicted you loved it, Rocio!
Love it! I’m going to try to make it chunkier next time!
WOW!!! This is absolutely delicious.
I made this today. It’s delicious! And you are right… I won’t go back to store bought. I used the maple syrup and it turned out just right.
Great to hear, Kathy! Thank you for your review.