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.
To make this without the nuts and pepitas, how would one amend the oil and sweetener? My son is picky and just wants honey oats for his yogurt in the morning. Would I decrease the amount of oil and syrup/honey and if so, by how much?
Thanks!
Hi Katie! I would increase your oats as you won’t get as much. I would suggest that instead of cutting oil. Although, I haven’t tried either. I think you would have better luck with more oats, if you are cutting the nuts and seeds.
Good idea, I will try that, thank you!! :)
I never really cared for granola all that much- too much stuff in it. But this is absolutely delicious! I eat it as a snack, with my yogurt or with a little almond milk…..YUMMY:-)
I love this recipe for homemade granola as then I get to control what is in it! Thank you so much!
You’re welcome, Nessa!
I make this recipe twice a month and I get surprised by how delicious it is every single time! It’s easy and fast, and has the exact texture and taste granola should.
Just in case this is helpful to someone, I bake it only 10 minutes at 160 °C, it gets burned if I leave it any longer.
Thank you for this recipe!
This is a great recipe to have on repeat, Amparo! Thanks for sharing you love this one and what works for you. It sounds like you might have a warmer oven, but glad you have a method that works.
This is the best granola you will ever make in your life. Save this recipe and don’t look back. I am hooked!!
Best in your life, I love it! Thank you for your rave review, Kate.
I don’t have parchment paper. What can I use as a substitute
I don’t have parchment paper. What can I use as a substitute?
Hi there! I’m hesitant to suggest aluminum foil, because food often sticks to it. Probably your best bet it to just bake the granola directly on the pan. It may finish baking a few minutes sooner, but I’m not sure. Hope that works well for you!
I keep baking paper ( parchment paper) in my cupboard always I can’t understand why people wouldn’t keep it in stock it’s a necessity when baking – just go buy it
Not everybody bakes. I don’t have parchment paper, aluminum, or plastic wrap. A lot of people are conservative about using a lot of disposable products.
Teresa – just a heads up for you that unbleached parchment paper is biodegradable
I have sprayed the pan with cooking spray and works beautifully , also a friend always used a silpat /silicone mat with great results
I’ve made this a few times…and it’s perfect… I love the coconut .
Thank you for this recipe
I made this delicious granola with walnuts, maple syrup and coconut oil. No fruit mix ins because I don’t have any. I followed instructions for large chunks and only got a few as the rest just shattered into individual oats. Still super good! Maybe honey would produce bigger chunks than maple syrup?
Hi Allison! I’m happy you loved the taste. The sweetener shouldn’t change your result that much. Did you let it cool completely before breaking it up? How long did you bake it for?
I had this problem too – I followed the baking instructions for temperature, time and let it cool 1.5 hr. There were 2 or 3 pieces, the rest in small flakes. But it tasted delicious. Any ideas? Should I have used 2 pans to spread it across, so it was thinner?
Hi Janelle! I wouldn’t spread it across two pans (unless your pans are smaller than mine)—the granola needs to be touching or it will definitely not clump. Pressing down after stirring at the halfway point helps in that regard. To be honest, sometimes one batch clumps together more than another, and I’ve never been able to fully deduce what makes the difference!
We LOVE this granola. It is the best ever! We make it all the time and eat it with yogurt or milk. So addicting!
The very best granola. I’ve made granola for years and have tried many different recipes but this is by far the best. Good work.
We made your recipe as written, with add-ins of coconut and cranberry. Delicious! Thank you for sharing, and for your tips on how to get the best results. This is my new go-to recipe!
Hi Kate
I made the recipe but I added to much salt. Should of done 3/4 teaspoon. Is there anything I can do to take down the salty taste once it’s made?
Hi Claire! Sorry to hear it. I find that the granola tastes salty before baking, but not after. If you find it too salty, you could try adding more sweetness via dried fruit (or serve it with fresh or defrosted frozen fruit). Hopefully it doesn’t taste so salty if you serve it on something like yogurt.
This is excellent and easy to make. You’ve spoiled it now. I don’t think I can go back to store bought granola.
Hi! Can I use quick cook oats instead?
I believe others have and didn’t mind the results. You may not get the same clumpy texture.
Hello, I tried this recipe at home.m and I swear this was all I needed in a granola. The best experience with breakfast. Plus thank you for elaborating on different variations and alternate ingredients. Super super super.
This was so yummy. Just the right blend of everything. Very tasty. I couldn’t stop eating it. Thank you for sharing the recipe.
I made this recipe a few days ago and it’s the best granola for sure!! I never knew how to achieve the clusters when I’ve made granola in the past so I especially appreciate that tip! Thank you so much for sharing! I’m making another batch today!
Delicious. Just made this. Thank you for sharing.
Hello! First of all, i wanted to tell you how much my teen and I love your recipes! The granola we made tastes great but it did not clump together at all – It is more like a gourmet cereal. We used the melted coconut oil and maple syrup and I di press it together half way through. Do you have any suggestions for next time? Thanks!
Hi Shawna! I’m sorry to hear it didn’t clump up for you. Did you stir it halfway and let it cool completely after baking?
Hello Kate! I did let it cool completely but I am not sure if I stirred it half way. I will try that! Thanks!
I have sprayed the pan with cooking spray and works beautifully , also a friend always used a silpat /silicone mat with great results
as for clumps, after i spread it in pan , i go thru it and squeeze it int more of a clumpy texture , let it bake , and cool completely 3+hrs and i get really nice clumps
I have sprayed the pan with cooking spray and works beautifully , also a friend always used a silpat /silicone mat with great results
as for clumps, after i spread it in pan , i go thru it and squeeze it int more of a clumpy texture , let it bake , and cool completely 3+hrs and i get really nice clumps
Absolutely delicious!! I dont usually bother reviewing but I just had to for this granola. Quick, easy, versatile and so delicious… love adding the coconut, can’t wait to try with coconut oil instead of olive next time
This is DELICIOUS. I just added a lot of things, all kinds of seeds and nuts, dates, raisins… it was part clumpy and part muesli like but just delicious.
Thanks!
Good but I would cut the salt by 1/2 or more. I used the lesser amount (3/4 tsp.) since I only had regular table salt. I’m a salt-aholic but it was too salty for me.
I have made and shared this recipe countless times, so I thought it was time for a review. This granola is so delicious and simple. It’s also the perfect versatile recipe because most people enough ingredients on hand to make their own version. Last night I measured out my coconut oil and honey before I realized I only had 3 and a half (ish) cups of oats instead of 4, and I must say the granola came out even more clumpy and delish! So I would definitely suggest doing that (+ not over baking and letting it cool properly on sheet pan) for people who haven’t achieved good clusters. Might start making that mistake on purpose from now on!
Thank you, Michelle! I’m so glad you love this recipe and have made it so often.
It turned out perfectly!
MOST DELICIOUS granola I’ve ever had!
Love how simple and quick it is to make.
I added chia and flax seeds and did half honey and half maple.
Kids love it too. ❤️
Love it! Thanks for sharing, Pascale.
what if I don’t have honey or maple syrup, any substitutes ?
Hi Diana! Do you have agave nectar, by chance, or any other mild liquid sweetener? You could try using sugar (brown or white) but I am not entirely confident how those will work out.
not a big deal but… you never mentioned at what point to add the dried fruit.
not a big deal but… you never mentioned at what point to add the dried fruit. Oh Goodness! I just saw where you have it listed in step 5. I added dried cranberries with the dry ingredients and it turned out great! thank you!
I made this recipe and added the shredded coconut during the half time, the timer wasn’t even done but the coconut burned and even when I reduced the salt; it tasted kind of salty.
I can’t believe how amazing this recipe is! It is seriously addictive. I mix honey and maple syrup, and cut it back a bit, to keep sugar grams down. I also cut the salt down to almost 1/2, using Himalayan sea salt. This has become a staple in our house!
This is a delicious recipe. I just made it for the second time and am a little worried because it didn’t firm up and get crunchy. It tastes good but it’s soft. Any idea on how to fix it or what to avoid next time? Thanks. Jennifer
Thanks Jennifer! It sounds like maybe your granola just needs a few extra minutes in the oven. Hope that helps!
Try sprinkling brown sugar over top after pulling it out oven!!
So, I like my granola to have some chewiness to it. I have yet to make this recipe but I’m wondering if the granola has a chew to it or if it’s more of a crunchy granola. I’m sure it depends a little on how long you bake it but just curious. Looking forward to trying this recipe, it gets rave reviews! Thanks!
Hey Trevor! I’d say this granola leans toward crunchy, but it’s not completely crispy/dry like some can be. I’d err on the shorter suggested baking time. Please report back if you give it a try!
play krunker
Can use this recipe be make granola bars?
Hi there! I don’t recommend this recipe for that, but I have a no-bake granola bar recipe right here.
Hi Kate,
Your granola recipe is top-notch! Simple yet incredibly tasty.
I love adding a variety of seeds like sesame, linseed, pumpkin, and sunflower and top if off with dried cranberries and apricots.
Excellent recipe!! Couldn’t stop eating it!! Dangerous
I love the recipe. Unfortunately, I overbaked it the first time. My daughter just made the second batch, and it outright burned. So, I’m going to need to do a little more figuring on that. I’ve seen several people that reduce the temperature and bake longer, so we’ll try that.
This is the BEST granola we have ever eaten. My husband said we should never be without it in our pantry and my kids devour it! Thank you for this recipe!
This is our go to granola recipe. I am using up all of our honey since i found this, which is good. I would like to know if I can make granola bars out of them. Tired of store bought. Thanks..
Hi Kate,
I am from the UK and we use Grams as measurements. I really want to make this recipe. Could you kindly provide the conversion measurements from cups into grams/ml please? Thank you!
Hi Paige! Here is a great resource that should help you.
I just made granola for the first time and used this recipe. Used almond slices and coconut. Didn’t have enough coconut oil at home so went half and half with extra virgin olive oil; still quite tasty. Also didn’t read the instructions carefully and added the dried fruit before I baked it, still came out just fine. My husband loved it and asked that I make it next time he goes camping with the guys!!! Thanks so much!
Turned to your column during the lockdown for some home made granola muesli recipe. Final product – awesome! What’s also nice is that I used less syrup and more variants compared to the one I usually pick up at my local supermarket.
Great. Thank you.
So glad to hear it, Linda! Thank you and stay well.
This came out absolutely great! I made a slight variation to this recipe by adding orange zest to the original mix and desiccated coconut at the 15 minute mark before it back in the oven for 10 more minutes.
This is a great recipe! I did modify it a little bit but all in all it was fantastic. I am so happy to have found a good granola recipe. I have been looking for awhile. This has a great crunch and amazing flavor!
When I made this I found that after removing the granola from the oven, place in the freezer for 25 minutes and then break apart. The clumps will be much bigger and there will be more of them!
I made this today, first time baking granola and it turned out great! Such a satisfying process (especially when it all goes right!!) the recipe was really easy to follow & it tastes delicious!
Thanks Kate :)
Olivia xx
Great recipe. I used almonds, cashew, and freshly grated coconut for mine. Gave some to my neighbour to rave reviews. Needless to say, this is goodbye to granola from the supermarket. Thank you very much.
Kate. I have made this recipe 3 times now, and it is superb. It has made it into the recipe book I will pass on to my kids. If you are looking for a “new riff” of flavors, try pistachios and almonds, cardamom, and apricots and dates. Many thanks for your exceedingly workable recipe.
Cindy
I have tried many different granola recipes and this is my favorite by far! I used grape seed oil and chopped pecans, no dried fruit. Delicious!
Hi Katie
I’ve been making muesli for 38 years, but decided to try your granola recipe instead. What a taste sensation! We all love it so much. I’ve tried a few of the variations, but so far my favourite is the orange almond one. Soooo good. Thank you.