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.
Making this again today. You’re right. It’s not so clumpy. But for me that’s a plus as it’s harder to snaffle whole handsful (I mean I still try obvs but it’s a pinch at a time)when I’m feeling peckish. It’s light and nourishing and I love it.
This recipe is amazing! It is just sweet enough. Made for the first time recently and have firmly decided this is our household’s staple granola recipe. Can’t wait to try with other mix ins!
Great but coconut oil is not a healthy fat although a vegetable fat. It is full of saturated fat and should not be considered in a heatlthy diet. :(
I just used avocado oil and it was incredible!
Which is why she recommends Olive oil, which I use❤️
We stop buying granola from stores, every 2 weeks make new one, perfect recipe. I made little adjustments such as adding mulberries, more coconut flakes and etc. 5 star always, thanks for sharing
Ive made this recipe lots of time but have always used the coconut oil. I would like to try another oil maybe vegetable or olive but am afraid it wont taste as good. If I try another oil can I add coconut extract so the flavor is enhanced?
DIDNT have enough oats in my larder so halved quantities. Added sesame seeds and flaked almonds to mix too. After baking time finished I thought it’s not brown/ cooked but I was so wrong. Now it’s cooled it looks great and tastes AMAZING. As it’s evening couldn’t resist a handful with my glass of rose wine!! Works pretty good.
Love this recipe. I’ve used it a few years now (or since I found it :)).
I adapt it differently each, depending on my mood and what I have. Just put a batch in and added almond extract to see what happens.
Love this recipe! I make it every weekend and it lasts two of us all week. Have found that it turns out better for me if I bake it at a lower temp (300) for a longer time (35 mins.) Thank you!
Yes, I agree! This temp/time makes it crispier without being overly “dark.”
I absolutely Love this Recipe I do tweak it a bit I use x1 cup pecans 1.5cups of whole almond x1 cup cranberries and x1 cup peptides either or whatever you like this is now a staple in our home too! We will never buy store bought granola again thanks so much for this wonderful Recipe!
Hi, I’ve made this too many times to count. I started making your recipe after major surgery in 2021. Hubby loves it and eats a jar at a time. I’ve even given his workmate a few tubs and he loves it too. Just taken another batch out of the oven. Lovely.
Would love to hear the answer to this one myself. As a Type diabetic I have to count every carb. And added sugars at breakfast spike my blood sugar the worst. Unfortunately, every granola recipe I find uses maple syrup and/or honey. Natural sugar sources, but sugar just the same.
Made this for breakfast. Although very tasty, I did question the amount of salt. I went with the original recipe and followed it to the letter (we don’t use cup measurements in the UK, so out came my US measures) I definitely think the salt needs to be reduced. I will go with 1/2 teaspoon next time and no more than 3/4. Also added some finely diced Bramley apple that I had rolled in cinnamon sugar and left to drain overnight which finished it off nicely with natural yogurt and extra maple syrup (reluctantly, but needed to take the saltiness away) will make agin.
I do 1/4 kosher salt!
This is the best granola. I’ve made it over and over again for the last few years – ever since I discovered the recipe. I use half maple syrup and half honey for best results. I also like to mix the dried fruit and unsweetened coconut in right after the liquid. I found it distributes and clumps best that way.
Hi, I love this recipe my partner and daughter are obsessed. Lately I haven’t been able to get old fashioned rolled oats in my supermarket. I’ve tried a few others and all they sell are porridge oats or jumbo rolled oats. So I bought the jumbo ones and followed the recipe and the granola doesn’t seem to cook as well, I’m wondering do I need to reduce the amount of jumbo oats?
Hi Kimberly, jumbo oats are similar to old fashioned oats, just might be a little bigger. Old fashioned oats and old fashioned rolled oats are the same thing, so either label should work. You might want to leave the jumbo in just a tad longer. Watch closely so they don’t burn. If your measuring by volume reducing the amount shouldn’t be needed.
I definitely plan to try this recipe. But as I live in Europe, would it be possible for you to provide metric measurements (i.e. weight based, in grams for example) instead of cups? I also find it difficult to understand how to measure “chunky” ingredients with cups and am always mystified when a recipe calls for 2 cups of sliced zucchini…. thank you!
Hi Sylvie, thanks for your feedback. I have started to provide weights of ingredients in baking recipes, but don’t have the capacity to convert existing recipes at this time.
When I lived in Australia I simply used a 240 ml glass as a “cup” and it was fairly accurate for recipes from the USA.
I made a similar batch with Coconut oil, unsweetened coconut, old fashioned oats, quick oats, Rice Krispies, cinnamon, honey, brown sugar, vanilla and pecans . I will add craisens after it cools
No store-purchased granola matches the one I have made based on this recipe for a couple of years.
We love the lemon zest version, and to speed the process, I made a bunch from our home-grown oranges and keep it frozen, ready to add to the mix.
Fantastic.
This is a great recipe. I’ve made it many times using different types of nuts and dried fruits. I’ve gifted it to friends and they love it! I eat it everyday with yogurt, and make it every couple of weeks. Thank you very much
I followed the recipe and it came out burnt
Hi David, did you use parchment paper? What size was your pan?
I had the same problem- I only have a regular baking sheet so that could be the reason why? I used parchment paper and stirred at the halfway mark. Also doesn’t seem to be clumpy and I followed the clumping tips! Any suggestions for next time?
Hi Mel, the size of the baking sheet is important. The clumping advice I have included is how I get the ideal results. I hope you give it another try!
I love your recipe for granola so much – Thank you! I mistakenly put the dried fruit and chocolate chips in oven with the oats and it still came out beautifully:) As I also made my own walnut milk, I threw the walnut pulp in as well and the flavor is terrific.
Absolutely the best granola!!!! Soooooo much more delicious than store bought. I’ve made this recipe at least every 3 mo, share it as gifts for friends and family, and add almonds, cashews, walnuts, pecans, pepitas, raisins, cranraisins and coconut for ALL the flavors and crunch. Just a couple TB is amazing on top of yogurt and berries. Thanks for posting!
Kate, you were NOT lying when you said this is the Best granola. I concur a million times over!!!!
It is just perfect. I have been making it for years now and I love it — so do my family and friends.
Thank you for this recipe. 1000000 stars.
Hi – I’m making this tomorrow and I wonder, is the vanilla extract a must? I do find that sometimes vanilla extract is overpowering so wondering if there are any suggestions/ thoughts. Thanks
Hi Karen, I recommend the recipe as written, but if oyu find it overpowering, feel free to omit.
I was looking for something to bring as a hostess gift. My BIL is allergic to all ´bark’ spices and most Indian-type spices. It occurred to me that they can probably never buy granola from a store. So I made this batch without cinnamon. It’s still marvelous. And I was so thrilled when it made enough for 2 jars!!! We can keep one.
Excellent recipe, I am in Australia, made my first granola yesterday. I am on a low salt diet and left out the salt – to me it’s perfect. I added some flaxseeds that needed using up too. I will be making it once a week now. Can this mix be made into granola bars with some tweaking? I have read and saved your no bake granola bars. Would like to make crunchy granola bars. Thanks Kate
Hi Lorraine, I recommend my granola bar recipe as written. You can certainly try to adapt this version for a crunchy version, but it would require some additional modifications to get them to stick together.
ok to substitute steel cut oats? would this require additional modifications.
Hi Heidi, steel cut oats are processed differently, so they will have a chewier texture and may take longer to cook. I recommend using rolled oats.
Very easy and tasty. I used orange zest the second time I made it and it was amazing.
So good! I have made this several times now and it never disappoints!
Just made this granola. It turned out fab and is delicious. Thank you for sharing this recipe.
I have made this recipe 3 times now, revising each time with substituting the honey and maple syrup to sugar free. Today’s batch is my best, and it stuck together perfectly so I could break apart in chunks. I added sliced almonds and dried cranberries too.
Great recipe – so much better than any other, and so easy to customize!
Hi, how can I reduce the sugar content and still get it to ‘clump’? I’ve been making this for months and love it but sugar can cause me to have a hypo.
This recipe has become a staple in my house over the last few months. We almost always have some on hand. It is so easy to put together and beats the heck out of store brands.
Oh my God! This granola recipe was so good! I could hardly stop tasting it to put it into the oven. The only adjustments I need to make are the oven temperature and length of time I cook it. Next time I’ll cook it on 300 vs 350 and only for 13 to 25 mins so it won’t burn on the bottom. I guess all ovens run differently so I would recommend checking it often when you first make it. But, the taste! I can’t wait to put it on my yogurt! It’s going to be heaven!
Sounds good, except I think you have the salt recommendation backwards. The fine ground salt is “saltier” than the same amount of table salt, because the finer it is the more salt fits in the same area, where with the larger table salt, there are more air spaces.
Thank you for sharing this recipe. My sister made it and her whole family loved it, my mum got the recipe off her and gave my Dutch relative and he loved it. My whole family loves it. I finally tried it as my sister gave me a container to bring home. I nearly finished the whole thing on my way home and left a little for my husband when I got home. He really loved it too. Thanks again for sharing it is so yummy!!
Love this granola recipe!!
All-time favorite granola recipe – I come back to it again and again. Be sure to stir it and pat it down with a spatula halfway through (10 minutes, stir, another 10 minutes). It’s so easy to make and comes out perfectly every time. If you want it clumpier, use honey instead of maple syrup. I’ve always used olive oil as the oil but don’t worry it doesn’t taste like olive oil!
I always like simple recipes. This one is simple and healthy. My husband always snacks on granola. After I made few times, he takes over making it now. Thank you for great recipe.
This is my 6th time making this granola recipe. It is absolutely AMAZING. Easy to make and sooooo good. If i could give it 6 stars i would :) thank you
I’m trying to stay away from the added sugar and sweets so this helps so far smells good haven’t seen the end results yet I used what I had for ingredients like chopped dates, cinnamon,honey,oats and oil and whatever I had for seeds and mixed nuts I only did less oil and oats I have a small oven
Mine burned after 18 minutes. But I’ll still eat most of it, what didn’t scorch is tasty. Will watch it more closely next time. I halved the recipe.
Hi Christie, making a smaller batch will impact the cooking time!
The granola recipe is delicious! I used shredded coconut rather than flakes ; it worked well!
Can you add peanut butter to this recipe
Hi Deena, I recommend the recipe as written, with the suggested variations. If you try it with peanut butter, please share how it turns out.
Excellent recipe! 2 things – I would dial it back to 1/2 tsp of salt (I used Morton iodized table salt). And, don’t leave the granola out to cool if you live in a humid environment. I left it to cool completely inside my apartment on a hot day in Southern California and I came back to find it had turned a little tough probably due to moisture in the air!
I have tried making this granola twice. Have followed exactly step-by-step. I don’t know if it’s because I live in Hawaii, which should not make a difference, I bake it for 22 minutes —turning it by minute 11–350 , and always burns.. I’m so frustrated. Help!
Hi Denise, what size pan did you use? Did you line the pan? These are the details that have impacted the results for others.
When do you add the fruit???
I added with nuts and it burned
Hi Matilda, add the fruit during step 5. Let the granola cool completely, undisturbed (at least 45 minutes). Then top with the dried fruit (and optional chocolate chips, if using). It will turn out perfectly this way!
I have been making this on a weekly basis for a couple months now because it is so good! It only lasts a week or so in my house because we can stop eating it. It is so delicious and you can finesse the flavours to your liking. I usually do fried blueberry and cranberries. This is a staple in our house!
It’s so good I have a difficult time making it to the oven because I’m eating it “raw”.
I’ve made this recipe dozens of times and the granola is a staple in both my fridge and freezer. It serves mostly as my after dinner go to with almond milk and a banana. I use a mixture of black straw molasses and honey, about two to one as well as as adding a pinch of clove. I use coconut oil and a mixture of nuts and fruit. I add a third of a cup of chocolate chips, and I definitely do the toasted coconut process. My granola comes out in bar like chunks and there is no one who has sampled it that has not asked for the recipe simply the best making a batch right now. Thank you for sharing such an incredible recipe.
This is a 5 star granola! I make it every week for my family. I’m getting ready to send a bag of it to my college age grandaughter. Thank you so much for the recipe.
Love this recipe and have not eaten store bought since I found it. I’d love to make it into granola bars and hope to up the protein content too, any suggestions? Maybe add natural peanut butter but not sure how much or if anything else in your recipe should change to get bars?
Hi Drita, I have several recipes for granola bar variations. I like to round out a meal with additional sources of protein if I need more, for instance I may pair this with Greek yogurt and berries.
Looking to try this recipe this week! I was wondering if you knew how long the granola would last? Do you refrigerate? Excited to try!
Hi Shay, 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. However, I find it never lasts this long in my house!
I LOVE this granola and have been making it for years as written. I’d like to add peanut butter to up the protein. How much do you think? 1/2 cup? And maybe melted so it mixes in. Also, should I reduce the amount of oil used if I add peanut butter since it has some oil in it?
Thanks for an awesome recipe!
Hi Diane, if you want to add peanut butter, I suggest taking a look at my granola bar recipe. If you want to increase the protein when eating the granola, I would serve it with Greek yogurt.
I want to try this recipe but have a child who is allergic to nuts and seeds. If I cut the nuts and seeds, by how much should I decrease the maple syrup and salt? Thanks!
Hi Julie, I don’t recommend this recipe without the nuts and seeds.
Might just be my oven acting up, but I’ll suggest watching the bake time carefully if you’re using honey as the sweetener. Normally I use maple syrup but this time I didn’t have enough so added honey to top up. Baked a little shy of the recommended time but unfortunately this batch looks like it’s on the verge of burnt. This is still my go-to recipe but I’ll be more careful with the timing next time.