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.
A delicious new favourite!! I tweaked some of the recipe to adapt to what I had (e.g. used almond slivers no pecans, didn’t have seeds but added unsweetened coconut). Didn’t clump, but it’s my first attempt. Will definitely keep this recipe handy.
My first time making this and it disappeared within minutes. i made my second batch today to take with me for Thanksgiving at the in-laws. Very delicious.
I love that! Thank you for sharing, Michelle.
This is by far the best granola recipe I’ve ever used. It’s sweet and savory, and just delicious.
My “plain” version turned out great! My best attempt at granola so far (I’ve tried several other recipes in the past), thanks for the recipe.
I actually ran out of oatmeal when making this (didn’t know I was so close to being out, I was short ~2 cups). To make up the difference and ensure I had enough dry ingredients for your recipe, I ended up adding chia seeds and ground golden flax seeds. And it turned out great! My kids and husband didn’t even notice or mind the nutritious additions to their “plain” granola. :). Thanks again!
The BEST granola recipe EVER!!!! And I’ve tried tonnes of them. Thank you so much for this recipe!
I’m glad you love it, Janna!
Really great! This is maybe my fifth batch so far. I usually make it with pepitas, sliced almonds and ground almonds. Thank you for the recipe! All the recipes from your blog that I have made so far are amazing
I made this Granola with a Christmas theme for our hospital volunteers to say thank you at Christmas! I saved jam jars and decorated them with Merry Christmas, holly, ribbon and a Happy Christmas fob with the best before date written on the back! thank you for this great recipe! I have been eating all year round since I discovered it!
I used almonds and pine nuts as well as unsweetened cocoa powder ! Delicious right out of the oven !
Thank you for sharing, Aubrey!
Super delicious! The only thing is that I cut the maple syrup in half (1/4 cup) and I still find it slightly too sweet — maybe next time I’ll cut altogether! Not sure if this will mess with the consistency but I don’t really mind if it’s not super clumpy.
Perfect!! I really appreciated all of the tips and helpful info given with the recipe. I followed recipe exactly and used sprouted oats, maple syrup, pecans, pepitas, added unsweetened coconut halfway through and topped with dried cherries and cranberries at the end. IT IS SO GOOD!!
I’ve made this 6 times now. Love it! I use olive oil and date syrup–its SO good. Thanks!
I love that! Thank you for your review, Blake.
I just made the healthy granola recipe, and it turned out fantastic. I had made some from a recipe in a book I have and it was too healthy, not sweet enough. I found the recipe easy to follow and very helpful. I added shredded unsweetened coconut on top halfway through as you suggested, and when it was golden the rest of the granola was done. It has just the right sweetness, not too much or too little. Thank you for sharing such a great recipe!
I’m happy you loved it, Helen! Thanks so much for your review.
Hello! Really want to make this to give as a Christmas gift. I’m from the UK and always struggle with cup conversions – could you advise at all? Otherwise things never turn out quite right for me!
Amber. Allrecipes.com has a cup to grams conversion table
Easy and truly yummy! Made with organic maple syrup, sliced almonds, chopped pecans, hemp seed, coconut oil, shredded coconut, and raisins. Could used 1/2 the syrup or honey if you’re trying to cut sugar.
Thank you for sharing, Janet!
For me 1tsp was too much salt, perhaps half a teaspoon might be more than enough.
I’m sorry you didn’t love it! Adjust the salt to your liking.
Best ever!
Thank you, Nicole!
Sorry but this recipe did not work out for me. The oven temperature is too hot. Too much honey and oil and the salt was a no no. I should have known better than to pile in all the honey and oil at once.
Hi Selena, I’m sorry this didn’t work out for you. I’m confused why as I have made this several times and no issues. Did you stir your granola halfway?
Easy and truly yummy! Made with organic maple syrup, sliced almonds, chopped pecans, hemp seed, coconut oil, shredded coconut, and raisins. Could used 1/2 the syrup or honey if you’re trying to cut sugar.
Thanks for your review, Janet!
This is the most amazing granola recipe! I’ve discovered a while ago and been baking it since, I like my granola less sweet and I reduce the maple syrup and the oil and replace it with almond milk!
I love it!
Made it several times and I am always pleased!
Yum! Although next time I’ll leave out the salt as it is a bit too salty for my tastes. I’m going to try to halve the oil as well to make it healthier.
Easy recipe and awesome results. I always use maple syrup and coconut oil. The Gingerbread Granola was perfect over Christmas and next year I will have to start earlier for gifts!
It came out delicious! I added dried tart cherries and pecans. I needed granola for yogurt topping and found most in the store to be too fattening. & not all that healthy. I will never buy granola again:)
I’m glad this one is a keeper for you, Karen!
OMG, SO friggin’ good! I made the recipe as is with coconut oil (instead of olive oil) and added some shredded coconut as suggested, and it’s seriously addictive. Really delicious with plain Greek yogurt and chia seeds. I’m sending the recipe to all my friends! Thank you!
I am making it now but accidentally added the cranberries before baking it! Hope it will be ok!
How did it turn out Abigail?
Delicious! Great recipe! Will be my staple granola recipe from now on
Thanks:)
I’ve made this recipe so many times now and it comes out perfectly every time! Thank you for making this foolproof! I always add craisins or raisins right at the beginning – they come out chewy and extra yummy! I never buy granola anymore – I just can’t now. Thank you, thank you, thank you!
This is SO good! I used coconut oil, almonds & pecans, raisins & cranberries, and sweetened shredded coconut. I used 3/4 tsp of table salt and would cut that down to 1/2 tsp next time. I put the coconut and dried fruit in halfway when I stirred it (I like my dried fruit a little on the stale side, just like my red licorice). I can’t wait to try with different combinations! I wish I will definitely be giving as holiday gifts next year!
Love this! Making it for a second time.
Literally the best and yummiest granola.
It’s my go to
This granola recipe is the one I make every single time
It’s delicious
Thank you for creating this yummy healthy and delicious granola recipe
I just made this granola last night and it is fabulous! I made it using olive oil and added raw pecans, almonds and dried coconut. Delicious! My husband loves it too! will definitely make this again and maybe next time add some dried cranberries and pumpkin seeds. Thanks for the great recipe
You’re welcome, Elizabeth!
LOVE,LOVE,LOVE this granola, can’t count how many times I have made it and shared the recipe, Thank you!!!!!
You’re welcome, Lori! I’m glad you love it so much.
Tried this tonight with slivered almonds, flax seeds, and coconut flakes. Delicious! Thanks for the great recipe – this one will get repeated a lot, I’m sure! :)
You’re welcome, Inna!
This has become my “go to” granola recipe and, although I’ve long been a big fan of homemade granola, my husband has recently become somewhat addicted. I now reach for the only cereal I eat only to find it is GONE. Good thing our family members are maple producers.
How I made it (tweaks/specific add-ins):
1/2 cup chopped walnuts + 1 cup sliced almonds
1/4 cup olive oil
1/4 cup maple syrup + 1/4 cup honey
1/2 cup unsweetened coconut
Yum!
Best granola ever. I use extra vergin olive oil, real maple syrup, walnuts, raisins, dates, and coconut. Somewhat salty. Next time I will continue to decrease the amount, and add the cinnamon and salt in small amounts after I have added the oil and the syrup. I think this will distribute the salt more evenly than adding it to the dry ingredients first. Thanks for this terrific recipe. Gail
Thank you so much, I had been looking for a granola recipe and was so pleased to find one on your blog because I appreciate your love for cooking and your culinary/communication skills.
I can’t use maple syrup or honey so I substituted some orange zest and a half cup of fresh squeezed orange juice. Left out the dried fruit. And used almond oil because that was all I had in the house. Added shredded coconut at the halfway point.
It smelled delicious as it was baking and is lovely.
(I turned the heat down by 25 degrees the last five minutes because I was concerned that the orange might burn – but it didn’t.)
Thank you again!
I made this for the first time this morning, and it smelled heavenly to begin with! My intention was to meal prep it with yogurt for breakfasts this week, but I snacked on it this afternoon because it was just that tasty and irresistible! (And I still have tons left for my yogurt, no worries). I don’t like dried fruit much, so I just stuck with extra pecans/pepitas, and used light olive oil, as I didn’t have any coconut oil on hand. Turned out amazing – thanks Kate! :)
Thanks so much for this great recipe. I used pecans, cashews, almonds, pumpkin seeds, sunflower seeds, dried cranberries, pineapple, apricots and coconut flakes. I gave it out in jars at Christmas…both regular and gluten free and it was loved. Now I’m gonna make some more for those who heard how good it was but didn’t get any. :)
This is my favourite granola recipe! Thank you!
You’re welcome, Tricia!
I found this recipe and made it for the first time last week for a group of women while visiting overseas – it was a hit with them all, delicious and easy to make! I will absolutely be making this for my family with items like sunflower seeds and pumpkin seeds, as I have boys with nut allergies and granolas without nuts are hard to find. Thanks so much for this recipe!!
You’re welcome, Shelly! Thanks for letting me know it was a hit.
From some weeks now I have been looking for homemade granola recipes and this one beats all the ones I have read till now. I would really like to make bigger batches and store these. For how long can this be stored?
Hi Anya! See step 6: 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.
I have made this recipe several times and it doesnt not disappont. It is the best granola i have ever tasted. I add more nuts, nothing else. I will never buy granola in the store again. I share it with friends and family. Its always a big hit. Thank you for sharing this recipe with us. I look forward to trying more of your recipes.
You’re welcome, Katherine!
I followed the recipe exactly, granola came out very loose, not sweet at all and with a burnt taste. Thrown out with disappointment. I used olive oil and honey. Any suggestions?
Hi Lucy, I’m so sorry to hear that! Did you mix it in a bowl, or on the pan? How long did you bake it for?
hello! how many calories does this granola contain?
Hi Pat! The nutritional information is below the notes section of the recipe.
Wow! This granola is terrific. I am truly impressed. It seems to be the easiest one to make of all of the ones I have tried. Thank you for posting it.
This recipe is so yummy! I made it with apricots, chocolate coated almonds, coconut, and dried cherries. I added 1/4 tsp. Cayenne pepper. It put a little zing on my tastebuds but no heat. My family loves them.
I like that combination! Thank you for sharing, Sandy.
Wow. This granola is the best I’ve tried! Not too sweet. Just the right amount of crunch. Our whole family gobbles this up. Thank you!
You’re welcome, Stephanie!
Made this and was amazing!! How do I get it to not stick to the wax paper so much?
Hi Deborah! I recommend using parchment paper instead.
This is really delicious. BUT! I don’t know if I’d go so far as to call it “healthy”. I followed your recipe very closely and when entered in MyFitnessPal it came out as 360 cal for a 53g serve so it is very high in calories. I think using the term healthy is misleading.
Perfect granola recipe. Ever since I made it the first time, I never stopped making it. It is my favourite way to have oats.
Thank you for sharing!
So delicious, simple, flavorful, and full of texture! Adding this one to my list for sure!