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.
OMG❣️Am I glad I found this recipe and your page. I absolutely L❤️VE this granola. I hate using sugar and must eat gluten free so this is perfect. I’m a committed follower now. Yummy. It’s so much better than store bought. And we live so close. Thanks much
You’re welcome, Kathy!
Outstanding! I am obsessed! Thank you
You’re welcome, Donna!
Hi Kate, I’m excited to make this recipe & wanted to ask if I could add chopped dates to this granola?
Sure, but I suggest after baking like you would add the other dried fruit.
We love this recipe!!! We did find that 21 minutes was too long of a cooking time and the nuts were almost burned. (Yes I followed directions and have a temp gauge in my oven.) 10-12 minutes was much better.
Amazing recipe. My third go in double quantity. Absolutely delicious
Just made a batch, loved the instructions: clear and concise. Tastes great
I use this ALL the time!
That’s great!
A staple in our household! Amazing recipe.
I’m excited you loved it, Diane! I appreciate your review.
Hello, I’m a little confused about the calorie count in this recipe, does the nutrition facts include the optional 1/2 cup chocolate chips or without? Is it still 251 calories with the chocolate mix in? Thanks in advance.
Hi! It includes everything that is pictured. It doesn’t include the chocolate chips.
I just made this again for the 100th time (maybe a slight exaggeration, but I make it a lot!). I don’t use refined oils so I sub almond butter (still use ½ cup and I melt it in a saucepan, stirring in the maple syrup and vanilla). I prefer it with Bob’s Red Mill extra thick cut oats. I generally eat it for breakfast on some non-dairy yogurt. If I want a semi-decadent dessert I pour a small bowl, add mini chocolate chips and pour some soy milk over it. Thanks so much for this quick, easy, and delicious recipe!
That’s great to hear, Crystal!
We LOVE this recipe!!! It makes the yummiest granola ever!!! Thank you for sharing!!!
You’re welcome, Diane! Thank you for taking the time to comment.
I tried the granola recipe as written, using a 24 total minute cooking time. It is WONDERFUL!
Thanks for sharing.
I just made this today. I did not change anything at all and wow it is delicious. Thanks for the recipe
You’re welcome, Karen!
I love this recipe! I’ve probably made it at least 50 times, with many variations. I usually go heavy on the cinnamon and add nutmeg and cardamom. When I want it to hold together in big chunks, I find the honey works better than the syrup.
I love to hear that, Liz! Thank you for your comment.
Did you have this cool in the oven or taken out to cool?
Take it out of the oven and place it on a cooling rack. I hope you enjoy it!
I watch sugars closely. I could reduce the amount of honey/maple syrup, but I wonder if sugar free maple syrup would work in this recipe…
Hands down, this is our family’s favorite granola. I have made it with several variations and love them all. Thank you for sharing!
My question is how can I create this in a granola bar?
Thank you, I’ve made this several times and have made some tweaks.
All nuts must be raw to ensure they don’t burn. Do not, do not put your dried fruit in to bake unless you like the taste of burnt dried fruit (I tried and it failed). I have a convection oven so I lowered the temperature to 280F and cook for about 15 minutes. I the mix the granola up, even it up again and cook it for another 12 to 15 minutes.
I have also substituted 1 cup of oats for 1/2 cup flax meal and chia seeds each but any meal substitute would go well.
I guess my point is this is a great recipe to use as a starting point because you can’t go wrong if you use it as written.
A friend offered the granola to us for breakfast when we were visiting recently. Good! She shared the recipe with us which had been shared with her earlier. This granola is wonderful. And the variations you offer are much appreciated too. We look forward to breakfast every morning now. Thank you!
You’re welcome Vickie!
I just got done making it! i haven’t gotten to taste it yet. i added pecans, honey roasted sunflower seeds, dark chocolate, coconut oil, sea salt, honey, and brown sugar. they smelled super good :) i’m putting them in some peanut butter, honey, strawberry and banana overnight oats!!
Thank you for sharing!
Delicious and Delightful granola with so many options. The first time I made it was for a get together breakfast with a friend and her family. After the first few bites I had requests for the recipe and I was very happy to share it. The first time I used honey. The second time I made a date syrup called silan and used that. The second batch was just as delicious as the first but it didn’t clump. I love this versatile recipe. Thanks.
You’re welcome, Katie! Thank you for your review.
Would roasted nuts/seeds work instead of raw?
They may get over done in the oven if already toasted.
This is my go to granola recipe. Lots of options for variety. Wonderful over granola or with milk and fresh fruit!
Neighbor liked it so much, made a batch for her birthday.
That’s great, Jessica! I appreciate your review.
Hi, I have never made granola before! I am at the cottage on a rainy day And I’m willing to try it out, but I am working with the minimum in my kitchen.
Can I use vegetable oil? Maybe less?
Will foil stick?
I realize I just gotta give it a go! But I await. Thank you, Cookie and Kate!
Hello, I recommend this best as written. What did you decide to do?
Hi, first Thank you for sharing this yummy recipe. I’ve made it twice already with only 1 issue every time. It sticks to the parchment paper. The second time around I lightly sprayed it and still same problem but not as bad. When this batch is done I will bake in my glass nonstick baking dish to see how that works. Also the cookie sheet I use is non stick, can I just not use parchment paper? I feel like I’m wasting some goodness. FYI, I followed the recipe exactly except used 2 tablespoons of honey in the 1/2 cup of maple to only make it still 1/2 a cup. Please help.
I would use parchment paper. That will likely give you a better result.
Did you stir it half way through cooking?
A hit every time I make it- thanks!
Variations –
1: I cut down on the sweetened by a third
2: I add a flavoured liquor and different nuts
Example:
*Grand marnier, with walnuts and 2/3 maple syrup in recipe
*Masteeka liqueur, with a hint of cardamom lots of pistachios and 2/3 honey in recipe
Love this recipe and how customizable it is!! I’ve always struggled with finding quick and healthy breakfasts as I’m not typically a fan of eggs or yoghurt, but I’ve been making this granola consistently for about 6 weeks and look forward to having it with greek yoghurt everyday. My husband loves it too and I’ve shared the recipe with several work colleagues as I often get comments on how good the granola looks! Thanks for sharing :)
You’re welcome, Megan!
Best ever, and so easy to make and customize. Coconut flakes added halfway through is must at my house (do not use shredded), and I like adding walnuts and extra vanilla. Thank you for sharing!
You’re welcome, Diane!
I am not a great cook so I followed this recipe very, very carefully. The first problem was that there was no way the ingredients were going to fit in a half-pan. They were piled into a full pan sheet. Then it was clear that they were very dry. I checked and double checked the amount of liquid that had been added. When I finished baking12 minutes, I turned the ingredients. There was no clumping going on. After 24 minutes, still no clumping and no browning at all. I left them a bit longer and put into storage containers. I’ll find out tomorrow morning how they taste but the granola is going to need a LOT of soy milk to save them (if they can be saved).
First time ever making granola and I must say this is the best granola I’ve ever had, better than store bought! Unfortunately the ingredients didn’t bind together was it because I used 1/4 less maple syrup than the recipe? Who knows, regardless it was still furken delicious. Thank you!
If you like big clumps, you could also lay parchment over the top and press down with oven mitts when it’s still hot. For me, this is slightly easier than a spoon for really packing it down.
Also, baking this granola is my favorite way to make my house smell good…better than any candle or potpourri!!
Made this recipe for granola. Very good. I added more cinnamon as I like it and it is terrific. Very easy to make and easy to change ingredients
This is the best granola as advertised! I added coconut butter instead of the maple syrup, only because I had it left over from the Keto days. And added coconut flakes halfway through. My husband kept eating it as he stood talking to me. (He turns his nose up at granola normally)
Thank you!
You’re welcome, Anna!
Can this be made in an air fryer??
I haven’t tried it so I can’t say for sure, sorry!
How long is this granola good for?
Hi Heather, see the final step.
Hello, thank you for your good website, very simple and excellent and affordable recipe. Great, great, thank you
You’re welcome, Ali!
I share this recipe with others…it is the BEST. I sprinkle freeze dried apple powder on it just to make an apple flavored granola. Your recipe is so versatile and flavorful! I have used the coconut oil or the olive oil and both are amazing ❤️❤️❤️
Great to hear, Bonnie!
I’m always making this recipe, sometimes with walnuts and dried cherries. Sometimes almonds and cranberries, or ginger and dried orange peel. Everytime it’s a winner and I find myself giving it to family and friends, thankyou for a wonderful treat.
You’re welcome, Judi!
Really tasty and super easy!
Probably the best I’ve ever made and eaten. Thank you so much for sharing this wonderful recipe <3
You’re welcome, Stephanie!
Rolled oats work ….but will quick oats?
They won’t likely hold up the same. Let me know if you try it!
I have made this recipe at least 6 times and every batch has been a bit different. Every one – amazing!
That’s great to hear, Natalie!
This recipe is amazing. I make it all the time, I adapt it for my niece who doesn’t like dried fruit and my 47 year old son who can be difficult to please.
Thank-you
You’re welcome, Lorriane!
This is such a great granola recipe! It’s definitely going to be a staple in my house! Thank you for this awesome recipe!
Wonderful, Susie!
sounds like a bit too much salt to me. I generally cook without salt for blood pressure. how much can I omit? just made a batch and added raisins, chopped walnuts (all I had on hand!), coconut flakes and chia seeds. looking forward to tasting!
Hi Ruth, you can omit if you prefer.
I make this granola all the time it’s a staple in our house.
Thanks for sharing
Thank you, thank you, thank you!!!
Have been making this granola every week since I found this recipe.
Usually use grape seed oil instead of EVOO, use coconut oil when making for coconut lovers.
Sometimes maple syrup, other times use pure date honey (really good and adds a hint of dates to the taste).
Always use pepitas, sometimes add slivered almonds and/or walnuts.
Same with the dried fruits – apples, blueberries, goji berries, cranberries, or a mix of some…. Just to give it a little different twist with every batch.
I am now officially the “granola person” among family, neighbors and friends.
Have I said thank you?
My family loves this recipe. I’ve already made it twice. Can I add hemp seed, Chia seed or almond flour to this recipe.
I recommend this recipe best as written.
Love this recipe as does my family, I’ve made it twice & will continue making it. I decreased the oven temp by 5 degrees & baked about 5 minutes less as my pan is a darker metal which cooks faster.
I will make this again & again, possible Christmas gifts…. Thank you!
You’re welcome, Charlene!
I have made this granola twice now and absolutely love it. I used olive oil and maple syrup as my liquids and my granola is delish, not overly sweet. This is an incredible go to recipe!! This will be a staple in my home!
I love to hear that, Jennifer!
Hello thanks for the recipe. I tried it today. Overall it’s good but there is a bitter taste at end of every bite. Do you know what might be wrong ?
I used maple syrup and coconut oil.
Also any chance you have recipe for chocolate granola ? And any suggestion on reducing sugar content via sugar substitutes .
How long did you bake it for?
I made this a few times and I love it. So does my family. Who knew it was so easy?! Parchment paper is a necessity!
Will continue to make