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 have never written a comment on a recipe but I just had to for this one – absolutely amazing granola recipe that I’ve been making on a weekly basis. It’s so delicious and easy to make. Thank you!
You’re welcome, Jess! I’m delighted you enjoyed it.
Love it…….make ie every week now.
Can’t wait to try this! Do you think adding cocoa powder would work? I’m not a big fan of chocolate chips in granola but love the taste of cocoa.
I haven’t tried it, sorry!
I tried it with ghee mixed with a little coconut oil. I bet butter would work well too. I love this recipe!
I love this granola. I can’t stop eating it. It is my evening treat before going to bed.
Thank you so much!
Hi Kate, just made this. It made my kitchen smelly lovely
Delicious! At least I know what is in it and super healthy.
Thanks for the recipe
You’re welcome, Chez!
PERFECT recipe, I’ve made with olive oil or coconut oil, both are good!! I used raisins but today I am making a batch with cherries. My opinion is to use the pumpkin seed / pecan combo, so delicious. But this recipe is so good, you just use whatever you have on hand, I used the maple syrup but had to top it off with honey. Kate thank you for another fine recipe, I tell all my friends and family that I have never had a bad recipe from you, and that is so wonderful!!!!
Great to hear, Trex!
This is my go-to granola recipe. I’ve made it numerous times and it always turns out amazing. Everyone that tries it absolutely loves it!
I haven’t made granola in more than 50 years and decided to try again. Love this recipe! Easy and tasty.
I once before tried making homemade granola and it didn’t quite turn out well enough to want to make it again. This recipe however, it is now a staple in our house and I’m on my sixth batch in two months.
I generally drink 3 or 4 cans of Coke a week (I know, I know) and have been trying to break the habit. This granola makes me excited about my yogurt snack which is the perfect sweet treat in the afternoon. It has helped me curb the craving for Coke and I’m so happy about this!
We chop the pecans, use honey, use coconut oil, and add a bit more cinnamon. It is so delicious!
I love making my own granola and try different recipes. This on by far is my favorite because it was easy to put together and I had all the ingredients on hand. Thank you for sharing, so delicious.
My go to recipe. Love it in every way. Great flavour, excellent ingredients and crunch. Eat it every day with my yoghurt and blueberries.
Hey … Hi
AWESOME recipe!!!
Not a ‘review’ type person BUT this warranted one!!!! Followed directions exactly as have done ‘other’ granola recipes & ended up being disappointed.
I’m a cook on a tugboat feeding 10 guys breakfast,lunch & dinner. Most of these young bucks are on ‘healthy diets’. It’s quite the feat thinking & creating meals.
Your granola recipe has made it to my ‘keeper list’& even my captain wants it
I’ve subscribed to your website & look forward to trying more!!!
Thanx so much
Laura
I’m glad you did, Laura! Thank you for your review.
This truly was the best granola! Thank you! Finally a recipe that turned out perfect. No more store-bought granola with junk ingredients for me.
I love this Granola. It’s so good and healthy. I had read that if you add an (1) egg white that has been whisked and then mix it in well, right before it is baked that it comes out crispy. This is a very good recipe. I have tried your orange and cranberry also. So good!
Only put the nuts in halfway through baking or they will get burned and nasty with the oils all gone and turn rancid even if kept frozen.
Glad it came as no 1 on Google search. Second time making, throwing in all nuts and seeds I have in my cupboard. House smells divine!
Great to hear, Egle!
Made it today. It is sooo good! Thank you!
I made this recipe with pecans, almonds, walnuts, cranberries, raisins, vanilla and honey. I didn’t want to use cinnamon and olive oil, but I did. The reason why I chose your recipe, it’s the closet to the Bear Naked Fruit and Nut I fell in LOVE with YEARS AGO Nevertheless, since I can fruits and bake homemade bread, why not granola. THANKS!!
You’re welcome, Yvette!
Honestly this granola is amazing. I’ve been substituting pecans for walnuts because pecans are so pricey, which isn’t AS good but it’s still a super decent granola (a mix of half and half is also nice– I also mix in about 1/8th Cup of chia as part of the “nuts and seeds” for the extra fibre and I think a nice texture). ! I also think it’s much better with maple syrup than honey ☺️
Thank you for sharing how you made it, Mira!
This looks so good! If I only have roasted salted pecans or cashews will there be any issues with burning if I mix them in to bake with the oats etc or should I add them at the end?
It might, but I’m not sure without trying it. Sorry! Let me know how it turns out for you.
Absolutely Delicious ! Will make again for sure!
Great to hear, Katie!
Literally THE BEST. We made it 2 weeks ago and just made a second batch tonight. Thanks for sharing this!
You’re welcome, Crystal!
This is a great recipe! I add the coconut and it really gives it another layer of flavor. The only change I made was using grapeseed oil.
Absolutely delicious. I made it with 90% pecans and 10% sunflower seeds and topped it off with a large handful of unsweetened coconut flakes before baking. After it was done, I chopped up a Medjool date and put everything in a bowl with coconut/almond milk and ate it.
So nice to be able to make food that tastes good and doesn’t have canola oil in it.
Thank you for sharing, Beverly! I appreciate your review.
I have been making granola since the 1970s. This recipe is the bomb. I’ll never go back! -Thank you for sharing
Great to hear, Christy! Thank you for your review.
I have made this several times, it is so good !! I use local honey, greek olive oil ,almonds and low sugar cranberries. Thank you for this wonderful recipe.
I’ve made this four times! So much cheaper than buying the organic, non-gmo, “clean” option at the store, and so easy. Great recipe! And versatile. I put in WAY more cinnamon and I’ve done chopped nuts and coconut. Love it.
Thank you for sharing, Audrey!
This is excellent granola! It’s perfect. I followed the recipe to a T and it’s fantastic.
Great to hear, JME!
Barbara, I’ve seen a recipe where they use egg whites as the binding agent rather than oil.
Serves 8
3 large egg whites
1/4 cup pur maple syrup
2 1/2 teaspoons ground cinnamon
2 cups brown rice cereal
1 1/2 cups rolled oats
Not as good as the Cookie and Kate recipe but maybe you could try incorporating the egg whites into this?
Hope that helps.
Love this granola. Any way to turn this into granola bars?
Hi Dan, I recommend my Easy No-Bake Granola Bars.
I halved the recipe since this was my first time making. Used honey, coconut oil, pecans & walnuts. Added cranraisens & chocolate chips. Baked for 23 minutes. My pan was on a pizza stone but my granola did not burn. Very pleased with the results. Delicious!
Great to hear, Rebecca!
I have made this recipe several times, because my son won’t stop eating it! It is so good! I use it as a topping for yogurt bowls, overnight oats, frozen yogurt… my son eats it by the scoop! It is our favourite Thank you for sharing
I love that! Thank you for your review, Dianne.
I usually use a recipe with pumpkin puree but decided to try this one. My husband just declared this is the best granola!! I used olive oil/canola oil mixture, raisins, coconut, pumpkin seeds and sliced almonds. This will be my go to recipe!! Thank you.
Hi Kate, any idea how many calories per serving?
Hi Madison, the nutritional information is below the notes section of the blog. You just need to click to expand. Does that help?
Yummy! I’ve made it several times. It’s my go-to granola recipe. Thank you, Kate!
Great to hear, Jeanne!
Would you know what time and temp should I cook this if I use an air fryer?
I don’t have directions for an air fryer, sorry!
Best granola recipe I’ve found on the web do far. I’ve made it about half a dozen times with all different kinds of dried fruits, seeds and nuts. Each batch has been delicious.
absolute the best granola- anyone ever tried adding some steel cut oats with the oatmeal?
Fabulous granola recipe! I made as written using whatever nuts, seeds and dried fruit were on hand (sunflower, pepitas, walnuts, hazelnuts, cranberries, apricots, raisins). I used Lyle’s Maple Flavoured Syrup with the honey bc real maple is so damn costly (sorry). I flattened it out with a spatula half way through as instructed and it clumps beautifully. I also cooked it at a 140 celsius for 35 mins and when sugar bonds break all to the good for me as I like it toasty!
Thank you for your review, Stephanie!
I have made this probably 20 times over the past few years, with its different variations. It has replaced store-bought cereal in our household. I use organic oats from Whole Foods 365, which is actually pretty cheap. Some news articles have come out recently about the chemicals that they put on commercial, non-organic oats, so stick with organic if you can.
I downloaded your book as I have tried many of your recipes online and have loved everything I’ve tried and I was delighted to find out that Cookie is actually your dog! I too am a dog lover! I made your granola recipe this week to try to encourage my teenage son to choose healthier and we both love it!
Wonderful to hear, Lisa! Thank you for sharing.
I have made this many many many times. I just keep forgetting to post a picture for Instagram or say thank you for the recipe lol I get so excited to eat it, thank you for the recipe! You rock!
I’m glad you loved this recipe, Priscilla!