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.
Love the dog. Love the recipe. I am at the beginning stages of trying to eat and cook whole foods. Would the recipe still be good if I cut the honey down to 1/4 cup? I am trying to cut out the sugar and although honey is more nutritious, it still can cause unwanted spikes. Thank you for sharing your gift of cooking!
Thank you, Vrolla! It might not be as clumpy but you could try it.
Love all your recipes, Kate. I used regular salt and missed the part that said to use only 3/4 teaspoon so I can taste the salt. I put extra dried cranberries and chocolate chips.. Yummy. Thank you!
You’re welcome, Leah!
Love this granola, I always have to make double batches and even then I’m out in a few days because it has such a fan amongst my friends/family. I like to use organic safflower oil as a lighter oil option without the olive oil taste and add dried blueberries and dried peaches- so tasty and healthy!
I just made this recipe, but for whatever reason it is not clumpy or sticking together. I used Oat flakes and Quick cook rolled oats. (2 cups each), 1/2 cup of maple syrup and 1/2 cup of coconut oil. I added 1 cup of different nuts and sunflower seeds. Maybe more oil or syrup?
It does smell good :). Just took it out of the oven.
* I tried quite a few of your recipes and loved each one!
I’m happy you are enjoying my recipes! The type of oatmeal would likely cause the granola not sticking together based on the size of the flakes.
Best granola recipe I’ve found, it’s really easy and you can adjust it how you like.
I’m glad you love it, Matise!
Love this recipe. So does my husband! Wondering if you can tell me about the calorie count in a half cup of original recipe ( before the additional add ins that you suggested)
Many thanks
Catherine
This recipe is perfect! I’ve been sweetening it with half coconut sugar and half honey. I’m so glad I found this recipe, my MIL has a “family secret recipe” for granola that I couldn’t get from her and it was delicious… Now I can make delicious granola for my hubby and kids AND it’s healthier.
Great, Hannah! Thanks for sharing.
I’ve made granola before but it always lacked something, your addition of citrus zest, I too used orange, is inspired. Thanks for making breakfast better!
Wonderful, Sue!
I don’t see were it says to add citrus zest. How much. And when do you add it in? I do not have any oranges right now but I did a little bit of grapefruit zest and it tastes a lot like orange. Thank you for this wonderful recipe. It’s still in the oven but I know it’s going to be good
I missed it too. It is discussed above the ingredients portion of article. Check at the front of article. Making this now..in the oven.
I freaking love this recipe!!! So good- so easy- Thank you!!!
You’re welcome, Nealie!
Dear Kate, have made this recipe now several times. One batch goes straight into our “granola container”, and I seal and freeze the rest. Like you promised (or threatened?!) we have never bought granola since. We love it! Thank you so much (for getting us hooked!) and best regards from a sunny (but that can change any second) Amsterdam, the Netherlands! Liesbeth
I love to hear that, Liesbeth! Thanks for sharing. :)
Hi, what’s the nutritional info for this recipe? I can’t see it …
Hi Jen, this is a plug-in on my blog and requires you to allow cookies. Make sure that is enabled and you should be set!
I am looking forward to making the Granola, but wondering what it would taste like using olive oil? What other oils besides the two listed would be another healthy choice?
You could use olive oil. That would work too, Virginia. Thanks for your review!
Kate, I love your recipes. Have been following you for a year or more and look forward to your posts.
This granola is by far the best I have ever tasted.
I love trying new recipes and can always count on your efforts being superb!!!
Keep up the great work.
Thank you! I’m happy to hear you are enjoying my recipes, Nancy! This granola beats store bought, for sure. Thanks for your review!
Hi Kate! Just made my first batch of your granola and I am very happy to say it was a great success! Really delicious and so EASY :)
Thank you for posting this for us to enjoy.
Blessings,
Sybil
Thanks for your review, Sybil!
Hi! My name is Sylvia, from Costa Rica in Central America. Y tried your granola recipe and I really loved it! Here we have a special honey called Tapa de dulce, it’s made from the sugar cane but the process is very traditional, so I used that instead of common honey or maple syrup! Thank you so much for sharing this recipe.
Hi Sylvia! Thanks for sharing and I’m glad you loved it!
Very Interesting Recipe Kate. Keep up the good work.
Thanks!
Amazing!! My first time trying to make granola and I nailed it! My friends and family love it. I used olive oil, honey, and a little bit of maple syrup. I also added sliced almonds, sunflower seeds, and apricots. So delicious! I’m gonna have to make a second batch ASAP!
Sounds delicious!
Great success. My husband said “I like the old recipe, why are you changing it” but he now prefers it haha. I doubled the nuts but it is still pretty clumpy – brazils, almonds, pecans and hazels – as we try to reduce starchy carbs particularly at breakfast and I added the orange zest but no cinnamon for a change. I swirled the orange zest into the oil/honey mix and it seemed to distribute and flavour very well. I also misread the recipe and added my raisins before baking but I kinda like it as they get extra chewy and bake in! Thanks Kate
Hi Kate, love the recipe. Would love to try it soon, but there’s a typo in your introduction. You say “let it room to warm temperature”. I’m sorry, but I can’t in good conscious use a flawed recipe.
Oh dear Alex. So wish we could be as perfect as you! Kate, like all of us are human and with that are all entitled to make a mistake or two. I’m sure we have worked out the intended meaning of this statement. Very picky……. You are the only one missing out on this amazing dish.
Natalie—somehow I think Alex is joking and that e will very easily ignore a typo and continue on to Great Granola!!! I just baked it and am waiting for it to cool. Next time I will use the orange zest…. this time I used walnuts, sunflower seeds, 1/2 maple syrup 1/2 honey, coconut oil….I’m going to the other recipes she has online ASAP.
Tastes awesome and is so easy to make. My house smells amazing. I used 1/4 cup honey and 1/4 cup coconut palm sugar and coconut oil. Added slivered almonds, pepitas and unsweetened coconut. Mine only took about 17 minutes to make.Also added dried cranberries. Next time I’ll try using Olive Oil. This will be my go to granola from now on. Thank you so much.
I did, but used no salt, as salt is not needed in anything anymore, no vanilla as i feel this is used way to much in baking, and certainly absolutely no cinimon. As I am Scottish. We hate it. But everything else, and it’s fab.
Thank you for sharing, Max!
This is the best ever tasting Granola I have made. I eat it with yoghurt or just a handful as a snack.
Thank you for this recipe Kate. I followed your recipe with walnuts, pumpkin seeds and raisins. I reduced the coconut oil and maple syrup a little bit though. It turned out great except it’s not clumpy because of the above changes I believe. It still tasted great. I started packing yogurt parfait with this granola on top for my husband and he is now a big fan of the yogurt parfait not because of the plain greek yogurt or blueberries but just because of the granola. :) He says he now looks forward to that parfait everyday. So thank you for converting him to eating yogurt. :)
Thank you for sharing! Sounds delicious.
I just have to tell you that this is the BEST granola I’ve ever had in my life ! I just pulled it out of the oven and I can’t keep my hands off of it. Thank you , I’ll never buy pre-made again ! Jill
Thank you, Jill! I’m glad we agree on the name. :)
This granola recipe is now a weekly staple at our house. Thank you!!!!
You’re welcome!
Hmmm… I followed the recipe as is, and it didn’t clump at all. Not sure what I did wrong! Used half olive and half coconut oil, half honey and half maple syrup. I’m not sure if I should have left it in longer, but it looked like it may have burned if I did.
It could be the 1/2 oil & coconut oil and honey/syrup. The combinations together may not have worked like they would on their own. Did you let it cool fully on the baking sheet?
I get varied results depending on which baking sheet I use. Some of mine are thinner while others have a double layer of metal on the bottom. I crumble my granola up in the end so I haven’t taken note of which type of sheet is more clumpy, but it’s a variable you can watch next time you make this.
The granola is delicious I like the use of the coconut oil, I used choc and peanut butter chips and left out the dried craisins, please post some easy veggie dishes
Thanks for sharing, Lorri! Peanut butter chips sounds like a treat!
My ten year old is making her second batch as i type. First one was delicious, hazelnut and pecan and dried apple. This batch is macadamia and orange…with other nuts and seeds too…even chia seeds…i cant wait!! Thank you for the recipe!
That is amazing! She sounds so creative and love that she enjoys it. Thanks for you review, Rebecca!
Hi Kate! (And Cookie!),
I’m fairly new to your website but I must say my family and I love the recipes I’ve tried so far! Thank you for this amazing collection of good eats!
I have a question about this granola, which I would really like to make. You list coconut oil and olive oil as two potential fat sources to use for crisping and browning. I avoid coconut oil because of its very high saturated fat content, and I live olive oil but I feel it has a very particular and strong flavor (I’m looking for a sweet granola for sure, otherwise I wouldn’t hesitate!). Would a neutral oil like canola or safflower oil work here too?
Thank you!
Carla
So glad I stumbled across this. I followed your recipe and used pecans, sunflower seeds, dried cranberries and honey. I had it for breakfast with natural yoghurt this morning and it’s absolutely dreamy. Thank you!
Sounds amazing! Thank you for sharing, Amber.
I’ve made this granola 6x
LOVE IT simply the best recipe
Thank you
Dee from the mitten
Thanks for your review, Deanna!
I can’t wait to try this recipe tomorrow. I was curious what your thoughts were of adding an egg white to help make it “clumpier”?…
I think it is great as is :)
Can this recipe be done in bars? I see other recipes are to refrigerate but I really love this one baked.
This one is specific to granola, but you can check out my granola bars! Some have a similar ingredient list, but different process.
This is absolutely delicious! Do you think it would work to add blackstrap molasses as the sweetener instead of honey/maple syrup? Thank you so much!
Molasses acts differently when cooked. You could try my gingerbread granola if you are looking for that type of taste!
Delicious! I used organic walnuts, hemp seeds, sunflower seeds, and pumpkin seeds with raisins since that’s what I had. I love that you give so many options for substitutions. I made this batch with maple syrup this time but can’t wait to try it with honey. After tasting this delicious granola, I can’t go back to store bought stuff anymore. Thanks for an awesome recipe!
Thank you, Kyoko!
This is a good recipe – thank you for sharing it! And your page helped me feel confident that I could do it. Having made the recipe, I’ll never buy granola or muesli again! I used rice malt syrup, which worked perfectly (if anyone’s planning to do that, just reduce the salt as well). Thanks!
You’re welcome, Shezza! I’m happy you enjoyed it.
I have Type 2 diabetes and a very sweet tooth! Made this with half the quantity of honey and it was still 100x better than the (very expensive) low sugar granolas I can buy.
Thank you so much. You’ve saved me from a lifetime of boring breakfasts!
I’m glad you were able to enjoy this recipe! Thanks for your comment, Shireen.
Best granola recipe ever! Easy to make and super yummy! Even my 3 yr old toddler loves it! He eats it with yogurt and even milk sometimes! Thank you so much for the tips and sharing this great recipe! :)
I’m glad you love it! Thanks for your review.
So good I love it
I’m glad you love it, Carol! Thanks for your review.
Hi Kate,
I just tried your granola using half pinhead, half rolled oats, and used maple syrup. I also used rapeseed oil as coconut oil isn’t good for my raising cholesterol it is Devine – I had to put it into container really quickly cos I couldn’t stop eating it. Thank you from Polly in Ireland x
Thanks for sharing! I’m happy to hear your substitutions worked well for you.
I’ve just made my third batch of this, and I’ve given the recipe to my Mum and sister who’ve made theirs too, and we all love it! My eight year old niece loves it too. I love granola with yogurt and eat a lot of it so really needed a tasty, easy recipe that didn’t contain added sugar. I’ve just made the granola bars but haven’t tried them yet!
I’m happy this is a family favorite! Thank you, Rachel.
Holy cow…this is THE BEST!!! Have made two batches now. Fantastic variations as well. Thinking this could be nice to give as a homemade gift for the holidays also. Thanks so much for the recipe.
You’re welcome, Jeanne!
Yes. It’s so yummy! I was trying more for a drier less soft sticky result. More like store bought. I did add a little extra honey to it I’m going to follow your recipe closer.
Paul
First time making my own granola! Great recipe, easy to follow, but so many options. Thank you very much.
You’re welcome, Cindy!
It was delicious but not crisp. More chewy and sticky than I expected. Any tips are appreciated
Hi Paul, I’m sorry the result wasn’t perfect for you. Did you let it cool completely?
What is the calorie count for a cup?
Hi Shannan! The nutritional information is below the recipe. You just need to click to expand.
Hi Kate,
I expanded the nutritional info section but there is nothing there.
I made this recipe today! I love the fact that you can use anything you have on hand. I used almonds and sunflower seeds and dried blueberries. Wow! What a treat. Thanks for the great recipe.
You’re welcome, Jackie!
I am having trouble getting it to clump. I’m thinking of using syrup next time. Do you always stir it halfway through? Or eliminate stirring and only press it down to get it to clump?
Hi, Paul! Stirring helps keep the cooking even through the granola. Are you making sure it’s fully cooled on the baking sheet prior to storing it?
Made this recipe and for some reason it burned at 350 degrees for 24 minutes! I’m going to try again at a lower temp. Maybe it’s because I used a liquid version of coconut oil?
The base smells lovely, though!
Oh no! I’m sorry it burned for you. You want the coconut oil melted. Maybe your oven is running a little warmer. I recommend starting on the lower time side, first.
This is the best ever granola!! Easy to make; you list all the options to make it ‘each persons personal choices;. I love it and make it often. Thanks you. p.s. love that you share a taste with Cookie
Thanks for sharing, Carol!
Thank you for this recipe! Im a beginner with natural, better for you foods & looking forward to making this tomorrow. I really liked how you offered other options also. Thank you again
You’re welcome, Debbie!
Hello! I made this recipe and have issues with the granola on the side burning way before the cook time is done. I used normal cookie sheets and spread out the granola on aluminum foil. Do you think the aluminum is the issue? I mix the granola and switch which side the pans are on. Love the recipe but obviously the burning takes away from the yummy taste.
It could be the aluminum foil. I find it works best on parchment paper. It may also be one portion of your stove is hotter than the other.
Simply delicious, so easy to make. The best granola I’ve ever tasted.
Great to hear, Shirley!
I’ve made this recipe many times now, and have refined it to what works for me.
I use a bit more than 1/4c maple syrup. 1/2c was too sweet for me.
I toast the oats separate to the nuts. The oats need more time, and the nuts burn if I mix them together to toast. The oats get most of the syrup & oil, the rest goes on the nuts & seeds.
I use way more nuts and seeds than the recipe calls for. about 2c pecans, 1c pepitas, 1c sunflower seeds.
The salt amount is perfect.The cinnamon is perfect. I use 1/2tsp extra vanilla.
Thanks for sharing, Jeremy! I’m glad you make this one over and over.