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 used fine grain pink himalayan salt and it was WAY too salty. I ended up adding much more of the other ingredients to try to dilute the salty taste. I ended up with a LOT more granola than I was planning on. I found this kind of weird, because this type of salt isn’t usally as strong as regular table salt. The end product turned out okay, but next time I will use 1/3 of the amount of salt called for in the recipe.
Sorry to hear you didn’t love this recipe, Cherie.
How long does this delicious granola last in the fridge?
Or the freezer?
Thanks
Hi Rory! See the storage notes in step 6.
Excellent, healthy and super easy! I actually added unsweetened shredded coconut before baking and love the toasted flavor. Doubled the cinnamon as I love it.
Will definitely make it often. Thanks!
I’ve made this recipe several times now, and it’s always better than anything I can buy. I have a sheet in the oven right now and it smells so good and homey! I happen to have some chocolate-covered cherries I might add when it cools!
thanks Kate! Go KC!
Shelley
This is the best granola I have ever made! I changed it up with your options and it’s still the best! I always make a new batch when I run out!
Love ❤️ it!!
Thank you
Marie
I made this a couple weeks ago and am now on my second batch, it is wonderful. Next time I’m going to start branching out and trying out some of the variations that are listed. The cranberry orange looks especially good to me this spring!
Great to hear, Tari!
Hands down, my favorite granola recipe. Calorie content?
Hi Lorrie, the nutritional information is below the notes section of the recipe.
Best granola I have ever made. I think the maple syrup is the key and I am not much of a fan of it. I used fresh from the grower.
Thank you for sharing, Blair!
I’ve tried a few different granola recipes but this one is definitely the best so far! Do try adding the chocolate chips too, the result is delicious! Thank you for a great recipe!
This was our first time making our own granola—and we’re never going back! This was so easy to make and it came out beautifully. We used EVOO and maple syrup and just added almond slices. I’m using it to top my Greek yogurt bowls, which include fresh berries, chia seeds, and flaxseed. We should’ve baked the granola longer for more crunch, we learned. Will be making this again and again! Could also see myself using this recipe (with lots of goodies in it) to start making cereal!
I love to hear that, Caroline! I appreciate your review.
The best granola recipe! Have made it three times already and preparing to make again! Thank you for sharing! Purchased the cookbook since this recipe was so good- and the other recipes have been just as delicious!
You’re welcome, Kim!
My daughter shared this recipe with me a few months back. It is the BEST granola! I love that there is no sugar and I know the ingredients! I have already made it several times! I love it on Greek Yogurt with fresh fruit. Also, just as a snack. Thank you!
You’re welcome, Anne!
I use this recipe all the time and love it. It’s my go to starting place for all types of granola. THANK YOU!
You’re welcome, Marge! I appreciate your review.
⭐️⭐️⭐️⭐️⭐️ Your recipe is my “go to” granola recipe. We love it! Have made it in big batches and given jarfuls as gifts! ALWAYS a big hit. Thanks so much!
You’re welcome, Emie! I appreciate your review.
I just realized I’ve never left a comment here even though this granola has been my go-to recipe for three years!
These days I make it with pecans and cacao nibs. It tastes sooo much better than any store-bought granola, and I love that it uses healthy ingredients. Thanks so much for this wonderful recipe!
I’m happy to hear you loved it, Christine! I appreciate your review.
For the oats, do quick oats work or is it best with large flake?
It is best as written with rolled oats.
This is a GREAT recipe. Every time I’ve given it away, the recipients ask for the recipe. It’s fun to adapt to your taste: I add sunflower seeds, almonds, pecans, coconut, dried cherries/golden raisins/cranberries. It’s so easy and so delicious. Thanks so much!
Have you tried this with Monk fruit for the sweetener?
I haven’t, sorry!
I thoroughly enjoy this recipe. This is the third time making it. I put a third each of walnuts, peanuts, and Almonds to roast. Then I add dried cherries, roasted pepitas, and chocolate nibs to the loose pieces as I make blocks, too from the same recipe. I love sharing with my friends. I have made granola in the past with other recipes but didn’t like them. Thank you so much for a keeper. I intend to make this often.
I love it I make a batch every week even my grandkids loveit.
So quick and easy
Awesome recipe! I can’t even count how many times I’ve made this. I make several batches each year and put it in a mason jar to give it as a Christmas gift instead of buying things. My friends and family love it and expect it every year for Christmas.
I love to hear that, JP!
Made this today to add to my homemade yogurt. Excellent recipe! Thanks! Very easy to put together.
I agree, there’s no going back to commercially made granola after trying this recipe! Thanks!
I’ve been making an apple cranberry version:
-4 snack packs of those nut/fruit mixes from costco
-apple chips, chia seeds
-cinnamon, cardamom, a dash of nutmeg,
-combo of avocado and coconut oil, and reduced the maple syrup
Delicious! The whole family loved it and gobbled it up! I halved the recipe and used maple syrup and raisins. Just what I’ve been craving. Thank you!
You’re welcome, Carrie!
Lovely recipe, a real treat while healthy. I use pecans, sunflower seeds, sultanas and a trail mix. Abaolutely delicious. Very economical in comparison to shop bought and much nicer. Thank you
You’re welcome, Julie!
Best granola ever! We’ve been coming back to it for years now and it’s still a hit every time. I’ve started adding a little ground dried orange peel… Chef’s kiss!
Thank you for your review, Sarah! I’m happy to hear you loved it.
It’s to die for
I’m glad you loved it, John!
I love this recipe – so delicious but severely addicting…… just beware! I usually make it with maple syrup as the sweetener, and cook it a bit longer than the directions in order to get some crunch. Today was the first time that I used honey, and it browned and crisped up much faster than with the maple syrup. Just a warning to others, keep a closer eye on the oven if you are using honey. Still delicious, but I think I overcooked it by just a few minutes. My husband and I are still eating a handful every time we enter the kitchen :)
Hello I love this granola recipe I use gluten free oats My family lives it I use honey instead of maple syrup This is just delicious Thank you for sharing your recipe
This is the BEST granola recipe! I made it as written the first time, and now I make this every other week with different add ins depending on my mood and/or pantry items available. I want extra protein so I add slivered almonds, whole almonds and pepitas in a higher percentage than originally recommended, but it always turns out delicious!
Can you tell me how many calories in a cup of this granola pls?
Hi Ruth, The nutritional information is below the note section of the recipe.
I don’t think the calories are correct. I used your recipe with ONLY olive oil, syrup, and oats and the calories came to 365 per half cup. So I have to guess your recipe puts it at somewhere near 500 per half cup.
I love this but would like to make it into a bar form. I’m guessing some nut butter might do the Trick to hold it together. Any advice from anyone?
Hi Mary! I would suggest my Easy No-Bake Granola Bars.
I’m sure this has been said but you can make this with a lot less syrup or honey and it will be just as delicious. Especially, if you intend to add any dried fruit. We used half the amount called for of maple syrup and it’s crazy good. We added raisins, dates, unsweetened shredded coconut and apricots so there was plenty of sweetness.
My oven’s busted at the monent. Can I make this on my cooking range/ stove?
I’m sorry to hear that! I haven’t tried it so don’t have instructions for you. Sorry!
I’ve made this loads of times now. All of my friends love it too so I’ve passed the recipe onto them. I wouldn’t bother freezing it. I keep it in a killer jar with ny dried ingredients and it lasts a couple of months easy (depending on how many visitors I get) ☺️
I have several homemade granola recipes, and honestly I’ll probably never make them again because this one is SOOOO MUCH BETTER!!! It’s so wonderfully crispy and the maple flavor is amazing.
I added some chia seeds and used pumpkin pie spice instead of cinnamon but honestly it’s just because I had both on hand.
I served this with plain Greek yogurt and some blueberries and strawberries, and found it plenty sweet.
Delicious! I added more fruit (~3/4 cup) but otherwise this recipe was perfect. For some reason I don’t like the smell of the dry granola (might be the coconut oil), but it’s not a problem when it’s eaten with milk. Thanks!
Great granola! I’ve made it 4 times now!
Just been using a brown sugar to save a bit on cost. Also I’ve been chopping 8 or so jumbo medjooled dates to add for the dried fruit.
Well I made a “mistake” and added the dates in before reading the part about adding the dried fruit after! Anyway they are awesome after being roasted in the oven! Kinda like caramelized candied bits!!
I did the same with raisins by mistake and they inflated and then when cooled down became carmelized. Very good.
This is a repeat recipe in our house. I can never go back to store bought. Excellent granola!
That’s great to hear, Aimee!
Thank you for this recipe! No more boxed cereal! I have shared this granola with family and friends. All the reviews are in and the verdict is…delicious! I cut back on the oil and syrup for those watching calories and still very yummy! Sometimes add a scoop of whey protein powder and hemp seeds for extra protein. Thanks again!
awesome recipe!
This recipe is delicious! I tried to find nutritional values as my wife is diabetic and she can have limited amounts of sugar. Any idea how many grams of glucose per serving?
Hi Rory! The nutritional information is below the notes section of the recipe. Click the header to expand.
My husband and I have been making granola for about 40 years. this is the best recipe ever. We love it! Thank you. -Deb in Ontario
April 12, 2024
Your granola recipe IS the best ever! I love it and am now addicted!! I made this first batch with pecans, pepitas, sunflower seeds, and honey. I look forward to trying almonds, dried cherries, walnuts and maple syrup and some of your other variations.
Would it be possible to cut back a little on the oil/honey to reduce fat and sugar without compromising the results? Any suggestions would be appreciated! Thank you!
I am now eyeing your cookbook . . . looks delicious!
I’m excited you love it, Nancy! Thank you for your review.
Second time making this. It’s very good. I’ve not changed a thing.
Hi. I’ve been making this recipe for a couple of years and change it up the nuts and peptides every time. Today a used mixed nuts, which we love.
Just made this, I was hesitant because every time I’ve made granola it’s turned out too hard. Not this time. I’ll make this again.
I’m not much of a cook, but i do know how to cook old fashioned oats to eat a breakfast cereal. For the granola, do you cook the oats first, or use the dried oats as they come from the container? Looking forward to a batch of real granola.
Use the oats as you get them from the store. They will toast up in the oven. I hope you love it!
I love this recipe-taste and versatility are on point! Have made it weekly for the past month!
I was buying granola and wanted to try something healthier. This recipe is great!!!
I added everything in and baked
I used pecans, dried cherries, and coconut.
It turned out so great! Love love it!
That’s great to hear, Gina!
Love this recipe! Perfect granola every time!
I’m glad you loved it, Lily!