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.
I’ve made this twice. The first time I made the mistake of adding extra nuts and then tasting the mixture before popping it in the pan…it tasted WAAAAY salty so I added more sugar, and then more oil yada yada yada…all the ratios were off but it still turned out okay, although I was very disappointed. Since I love your blog and have made many of your yummy recipes (you never let me down), I decided to try it again and be REALLY strict about measurements and NOT taste the granola before it baked (had to have some faith lol). OMG, it is the best granola EVER and I am soooooooo happy!!!!! I made it with mostly pecans (with a little handful of slivered almonds) and used raisins as my dried fruit. Thank you thank you thank you, this is my new favorite granola recipe!
Ok this has become my go-to granola recipe! I just change up the nuts and fruit to keep it interesting/to use what I have on hand. Seriously fool proof and soooo delicious. I make sure to use a good quality maple syrup and I prefer ground vanilla beans. Steam up some almond or coconut milk and pour it on top- seriously so good! Thanks so much for the recipe! xo
Great recipe! I love that I can modify it to use whatever I have on hand.
I can’t stop eating this granola! It is so delicious! Is the nutritional info anywhere? I’m trying to get an idea of what a serving size is, how much calories, fiber, etc. I couldn’t find it on the My Fitness Pal app.
That’s what I am trying to figure out myself! Any luck?
Yes! I added it to My Fitness Pal so it’s there now for everyone! If you have the app, search for Healthy Granola Recipe – Cookie and Kate.
I can’t seem to find it on My Fitness Pal??
Looking to get the nutrition and calorie info!
Love this recipe and my whole family can’t get enought =)
I feel like I have to review this recipe because I have made it so many times. My family LOVES it, and when it is gone they beg for more. I keep it in a glass jar on the counter (instead of a cookie jar :) and they eat it for breakfast and take it to put on their yogurt for lunch. I try little different variations regularly, and it is all good. Thanks for the recipe.
Thank you! This granola was DELICIOUS! That’s all I have to say.
I just made this granola and it’s so good. I am also wondering about nutritional info. Has anybody figured it out? Thanks.
After searching the grocery stores for a healthy, budget conscious granola, and having no luck, I decided to make my own. I found your recipe and it had all the qualities I was looking for, use of healthy oil, ways to change it up and make it your own, and most of all, CRUNCH. Well, it has cooled and I have tried it and it is DELICIOUS!!!
Thank-you so much, it is better than any store bought. It tastes fresh, bright, not too sweet and crunchy.
Love this recipe!! So simple and so delicious! I love the taste of the coconut oil in this recipe. I’m a girl all about her sweets, so I love how this recipe lets me have my sweet granola without the guilt since there’s no refined sugar. And it’s so versatile, I just throw in whatever nuts and seeds I have at the moment and it always turns out wonderful :D
Thank you Kate!
made this lovely granola this afternoon with the mum! followed the recipe to a T (albeit with a tad more nuts and some seeds) and turned out perfect! Shop bought granola eat your heart out.
definitely follow the tip of letting it cool completely before breaking up!!
thank you kate!
I made this recipe last night. I followed the recipe exactly. I let it cool overnight. Unfortunately there were only a few clumps! The taste is great, but I wanted more clumpage. When I stirred it halfway through, I pressed it down. I’m not sure why I don’t have more clumps.
Thank you for the great recipe! I have tried a lot of other different granola recipes and this is by far my favorite! Used a combination of walnuts and pecans for the nuts and a local honey for the sweetener. Turned out great! Thank you Kate!
We’ve just returned from holiday and had such lovely granola for breakfast there it inspired me to try making my own. Your receipe was perfect and tasted just as good. I tweaked it a bit only because I was running out of my store cupboard items so had to use a combination of maple syrup, honey and golden syrup. It tasted great with chopped apple and blueberries.
Thanks Kate, will definitely be making this again!
Hi. Tried this. Looks great. Mad things at going to ensue through this. Hell yeah.
I made this and your toasted oatmeal today. Gaaaaahhh they’re both so good. This granola is addictive. I’m having to distract myself from polishing it off before it cools because it’s been out of the oven maybe ten minutes and my two year old and I are taking “just one more bite”…. You know, followed by another then another.
The toasted oatmeal is awesome too. Thanks for both recipes. Can’t wait to change them up depending on which nuts and seeds are in the house. I did make one change, which was to cut the oil in half and use an egg white in its place. I read that on another website and thought why not and it worked. Woohoo!
Thanks for the easy and adaptable recipe. The kids and I are pretty into chocolate granola these days, even with chocolate almond milk. I’m thinking about mixing in the chocolate chips while it is half cooled, so I get a clumpy effect like the store bought. What a great dairy free, gluten free breakfast that the kids will actually eat!!
Can you tell me the nutrition facts? I need to know them for a good healthy recipe at school and it requires the nutrition facts for one serving. Thank you! And please do respond soon, I need to know as fast as possible for a party.
This is the best granola I’ve ever made at home, love it so much! I added pecans, cashews and almonds, yum! Thanks for this one!
First time making granola and it was definitely a success! Super easy and yummy even though I accidentally mixed in the dried fruits before putting it in the oven. It was super clumpy and crispy but really hard to get off the baking paper. Definitely making this again soon :)
Hi Kate !
I have tried making it a few times. I didn’t burnt the granola but I can’t figure out why there is a bitter after taste ?
Hope you can help me !
Hi May, I’m sorry to hear that. I don’t know why your granola would be bitter. Have you tasted your nuts to make sure they haven’t gone rancid already? Rancid nuts taste bitter. Did you use real maple syrup/honey? Artificial syrups won’t work well.
This granola was so delicious I ate an entire batch in no time at all! I used honey and coconut oil and it was perfect!
Best granola by miles. Even better than the ones you can buy in stores and healthier at that. The whole family loves it! Thanks for this great recipe :)
i did make this but halfed the recipe, i really liked it, now sharing with my sons girlfriend and i plan to make it again and again, it was that good, thank you
Thanks Kate,
I really enjoyed making 6 pounds of granola yesterday. Your guidance helped me create a great tasting healthy granola ;o)
Thanks again,
Greg
I love this recipe! This was my first time making granola myself and I’m so glad that I stumbled upon this one. I customized it a bit to be pumpkin spice-coconut granola. I used pumpkin seeds and almonds for the nuts/seeds option, apple honey, cranberries and some goji berries for the dried fruit option, and added coconut flakes. I also added much more cinnamon (about double) AND pumpkin pie spice. It turned out so well….you can smell it throughout the apartment! We were eating it by the spoonful out of cups afterward (I normally only put granola in yogurt…but this is amazing alone). It’s amazing, thanks for the recipe!
I made this granola (my niece sent me the recipe after having tremendous success with it) – and it’s awesome! I used berries + cherries mix, and a mix of pecans and slivered almonds. Really came out fantastic. I think I may mix this up for holiday gifts next year! Thanks for sharing it!
Great recipe and you can vary the type and quantity of nuts and seeds to add variety.
I made it today and it’s delicious, I added coconut to it
I have been looking for a healthy no refined sugar granola recipe and this is just delicious, I added coconut and its devine. Thank you
I made half of this recipe last night because 6 cups worth of oats sounded like a lot and I was wondering what I would do with so much.
Well. It came out so tasty that I nibbled through one third of the tray before even adding in the raisins! I’ve never made granola before so I followed the recipe to a T and it came out great! I love how you’ve made it easy to customize the recipe to your own tastes by providing the guideline amounts of each item.
Next time I’ll just make the 6 cups :) thanks for sharing!
This is a great recipe and so easy. We keep trying different nuts, dried fruits and oils to mix up the breakfast flavors.
Thanks
What the nutritional value on this recipe?
Kate, I have been using your granola recipe for a few months now and I love it!! I was wondering if you have ever used molasses with the honey? or a combination of honey and molasses? Would you please let me know if you have and what you thought.
Thank you
I have! I wouldn’t replace all of the honey with molasses, but replacing some of it with molasses worked great in my gingerbread granola recipe (it’s on the blog).
Homemade granola is delicious and easy to make. Thanks for the wonderful recipe. Can’t wait to try the Cranberry Orange Granola bars.
Was looking for a healthy granola recipe and found this one. Tried it. Loved it. Have made it every week for the past 4 weeks now, really good and tasty stuff.
I tried your granola as my first attempt at homemade granola. SO delicious! I used dried cranberries, sliced almonds and a few walnuts, and added the coconut flakes halfway through. Delicious. I may have overcooked it a bit, but it’s still my favorite part of breakfast! Thanks!
Thank you for taking the time to experiment and share. I love this recipe, it quick, simple and delish!
I made this for a long hike up. 13er in Colorado this weekend. I used honey, dried cranberries, and added in white chocolate chips. This recipe was amazing and my friends and I demolished almost an entire batch on our hike. Thanks for sharing the recipe!
It turned out great, 1st time I’ve ever made granola. Loved it. I added raisins and coconut. Now I need to share it so I don’t eat it all myself! Thanks!
This tasted so good! I’ll definitely be making more soon.
Dear Kate, I just tried this recipe – its lovely. I used coconut oil and Australian honey and ‘sunflower seeds, pumpkin seeds, walnut and whole almonds. Will be making more, with variations. Thank you very much! Can’t stop eating!!
I’m back on the healthy eating bandwagon with this delicious granola! Thank you!
I have made granola with oats, molasses, rapeseed oil and soy milk, so now I look forward to giving this a tryout, it sounds delicious. Thanks for posting.
This granola became my favorite and we love having it in our acai bowl. The taste of the coconut oil makes it perfect for me!
I make a similar granola which I love but I want to turn this already made granola into a cookie with healthy as possible ingredients like coconut oil, ghee? Maybe, organic eggs for binder?? Do you have any ideas how I could do this? Thanks!
Hello Kate. I made this granola last night. My husband likes granola in the morning. This is soooo DEElicious it’s dangerous!! Before it was completely cool we were already snacking on it. I’ve never tasted a granola this good!! I’m looking forward to trying one of your other combinations, especially intrigued by the granola with the grated orange rind. This one definitely belongs in your cookbook.
I will try it hopefully it will work Katey
I love your granola. I made it a couple of times. Sure beats store bought cereal.
I am not a person who usually leaves comments on blogs, but I have to tell you that I just made this recipe and it was perfect!
I used whole almonds, sunflower seeds and pepitas as well as dried blueberries and cranberries. (I was trying to mimic granola we purchased from our favorite restaurant.) The rations were perfect and the granola was even better than the one I was copying.
Thank you for all your delicious recipes. Every one I have tried has been wonderful, we must have the same taste. I now have a dozen of your recipes in my rotation and always go to your site first when searching for something new. Looking forward to your cookbook!
Thank you so much for taking the time to leave a comment, Pam! Delighted to hear that you’re enjoying my recipes. Your granola sounds delicious!
Hi,
Just made your granola recipe and wanted you to know it turns out great even with making mistakes. I tend to read a recipe once and then start on my own. I added dried fruit before I baked it, and I forgot the cinnamon so I sprinkled it on top after spreading it on the baking sheet. It works! I’m using this at my daughter’s wedding shower this weekend, a yogurt parfaits setup. Thank you for the recipe.
Luanne, I’m glad the granola still worked well for you! Congrats on your daughter’s upcoming wedding.
My granola didn’t clump! It’s very good but the hubs loves his granola clumpy.. Followed recipe to a t. Any tips for me