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.
Omg!! This granola is amazing!! Family and friends love it and can’t get enough of it!! Truly is The Very Best Granola!!
Love all your recipes!!
I did modify just because I could! I used 1/4 c maple syrup and 1/4 cup honey. Added two tablespoons coconut sugar to the dry. Added pecans, walnuts, almonds AND pepitas. Used 1/2 coconut oil 1/2 butter. Added a handful Whole flax seed. I also mixed my dried cranberries and cherries right into the rest. About to go into the oven… will update!
Howd it turn out using some butter?
It all turned out great! I might add a bit more honey or coconut sugar next time, but the granola was so easy and fun to make.
This is my second time using this recipe and this time I added walnuts, peanuts and ground pistachios and a sprinkle of cocoa powder. Last time I was eating it off the baking sheet and this time I was eating it out of the bowl, it’s was so good. Thinking about it as write this because I can smell it baking in the oven :,,)
Today is the 2nd time I have made this recipe. The first I made it at my Mom’s and left it there so when I ran out of granola at home I immediately mixed this up. I love the flavor combinations. Do you think it would be possible to make granola bars using the same or similar recipe? Most I have seen contain nut butter and aren’t cooked but I feel cooking it makes it so much better (I am not opposed to nut butter but love these flavors so much.) Thanks!
Hi Kathy! This one isn’t designed to be made into bars, but I have other granola bars you should try!
I started making this granola in March and I cannot stop. I make it every week now. Totally obsessed
I’m glad you love it!
Same here! It’s fantastic. Haven’t looked back!
Love this recipe! I stuck mostly true to the recipe, and I’ll be doing half craisin half dark chocolate chip. It smells heavenly in the oven!
I started making this earlier in the year and my two girls love it. Which is a bonus, as I put yoghurt, fruit and the granola in mason jars in the fridge, for the mornings we are in a rush to get out the door.
Kate, I love this granola. I have given it as gifts, and every time have been asked for the recipe. I can never put it in a Tupperware when it is finished, as anyone who is in the kitchen will join me in taking piece after piece after it is cooled. However … I am having a horrible time getting it to be “stuck” together in order to end up with chunks. I am sure I am doing something wrong … I just can’t figure out why I end up with “granola sprinkles.” I have made it 4 times. 1st time I forgot to “leave it alone” after pulling it out of the oven. I stirred it. Wrong. 2nd time I did everything but make the 2nd stir mistake. Perfect. Came out perfect. 3rd time did everything the same, but did not bake it on parchment, rather a silpan sheet. Sprinkles. The 4th time was today. Followed directions implicitly and used parchment paper. Only 20% were extremely fragile chunks. The rest sprinkles. HELP! I am putting 1/2 c of maple syrup, but I’m wondering if that is not enough. The mixture felt sufficiently wet when I mixed it, but I’m having no luck. Any ideas? I love and will continue to make it, even so.
Hi! I’m glad you love the flavor. The steps are very important to getting it to clump – like you mentioned with your other attempts some steps were missed. Make sure to follow the steps exactly, let cool. I have best results when placing on a metal cooling rack so air can get underneath and has even cooling.
Kate . Thanks for the so quick response! I have definitely not touched it until after it completely cooled. And still, it turned into sprinkles. Do you think it might be that I don’t have enough maple syrup in it? I did the exact measurement that you asked for, a half a cup. Could it be that my oats were too many even though I thought I did 4 cups? Could it be that I don’t have a big enough pan to spread them in a thin enough layer? I think my pan is quite large. I wish I knew what the problem was! I will try cooling it on top of the cooling rack, but I’m telling you, I did not touch it until it was completely cool. I wish I knew what was going on! I will keep trying!
Hi Terry! If an ingredient wasn’t measure right then, yes. I’m stumped since you said you followed it! Let me know how you try it on a cooling rack! Also, just a thought, what type of oil did you use? What was the brand?
I think it is the maple syrup. I have found i get different results from different syrups.
OMG, it is so goodddd and healthy. I love it. I do it in an airfryer so it takes more time but still stunning:)))
Love the taste but I’m baffled by adding the fruit at the end: it doesn’t stick to anything and ends up falling to bottom of whatever storage container is used.
How are you all keeping the fruit mixed into this recipe??
Hi Jenny! Are you using dried fruit, I assume? It isn’t suppose to stick to anything. It is just a compliment at the end. It stays mixed pretty well when I make it up. How are you storing it?
I store the clumps in a cookie jar type container.
Jen
This is the best granola! I made it with honey and olive oil. Due to health issues with nuts/seeds, we omitted those and added more oats. Otherwise made it as written. Would not change a thing and it clumps up very well. Thank you so much for a new family favorite!
Hi! Can you use quick cooking oats?
Hi Rachel, you could. Although you most likely won’t get the same clumpy result.
Hi! Thanks for the recipe I’ve just made a batch and waiting for it to cool! I am a little concerned with the caloric density so looking to swap out some ingredients or add less coconut oil. Do you know if less coconut oil would work the same? Any tips?
Hi Tiffany, you can use olive oil. The oil is an important ingredient for this to turn out properly. I wouldn’t suggest cutting it. You can always have a smaller serving size.
Do you have any suggestions for a low sugar version of this? I have a diabetic in the family and am always looking for low sugar options of granola bars/granola and they are always hard to come by. Has anyone tried using sugar free syrup or an have an effective alternative to the honey/syrup? Do the nutritional facts account for the optional ingredients?
Hi Nicole, sorry I can’t provide specific direction to your needs. In a hurry one time making multiple things, I forgot the syrup one morning when I was making it (sometimes I need to slow down!). You don’t get the clumpy result or the best flavor or texture. But, maybe something to consider?
Just the right combination of crunchy and chewy. I used the last of the dried blueberries from this year’s crop for half, and cranberries for the other half. Once it cooled, I lifted it at the corner and broke it up by hand so I could get it just as chunky as I like. This recipe makes a lot for just me, so half of this is in the freezer. Thanks very much for a healthy granola (with pecans!) to mix into my homemade yogurt.
Can I use “Quaker” Quick Cooking Oats instead of Old-Fashioned Rolled Oats?
Hi Natalie! Old-fashioned rolled oats works best. You won’t get the clump factor with quick cooking.
Thank you :) Love all your recipes and the time you take for your followers!
This is a wonderful and not too sweet granola. Just what I was looking for. I used raw mixed nuts, pumpkin pie spice, coconut oil, honey, dried cranberries and followed the exact measurements of the recipe. You won’t be disappointed.
Thank you for the review, Stella!
I dont know what i did wrong but, No clumps. The flavor is great! I just like it with clumps.
I’m sorry to hear you didn’t get clumps, but I’m glad you loved it! Did you let it rest completely to cool prior to eating it?
Great, crunchy granola with amazing taste! I ate the entire first batch in a week, granola isn’t just for breakfast. I made another batch today and I just took it out of the oven. This time I’m adding dried cranberries and raisins. Thanks for the recipe, I will never buy granola again.
I made this one week ago today, and another batch is in the oven as I type. So good, so easy, and so much less expensive than store bought granola! Thank you!
The easiest, smartest, most delicious granola…I have ever made….
and I have been makIng granola off and on for…well…50 years! Thanks!
Honey and almond delicious.
I love this recipe and am the one who tried unsuccessfully to get it to clump… until today!! The key was to use honey rather than maple syrup. Thank you for a fabulous granola!
Absolutely OUTSTANDING! I’m a savory gal, so using a good olive oil was amazing! I used high-quality 100% pure maple syrup, and mine came out with perfect clumps (whereas using Aunt Jamima Lite, for example, may not have worked as well). I will definitely be making this over and over, so delicious!!
I love this recipe, I make the granolas every week and the whole family can’t get their hands off it. This is the best granola recipe I have used
Thanks you for the awesome recipe and all that you do
This really IS the best granola. I found that honey clumps better than maple syrup and I love that you can mix up the flavours so easily depending on what you have on hand! I’m always just eating it by the handful… it’s a great snack during the day! Thanks, Kate, for another great recipe.
I have made this granola recipe, I added half a cup of raw cocoa powder and put half a teaspoon of stevia to sweeten up the bitter cocoa, I also added some crushed peanuts, flax seed powder and chia seeds. It tasted divine…Funmi from Nigeria.
Hi Funmi. Do you add the chia seeds before baking or after? I am looking forward to making this recipe and was going to add chia seeds too but am wondering if they will burn in the oven. Thanks!
Absolutely delicious! I used organic raw unpasteurized honey, coarse sea salt, olive oil, pumpkin seeds, sliced almonds and pecans. I cannot believe how savoury and sweet it is. I am addicted thank you so much!
Absolutely delicious! And easy! My husband won’t stop eating it. I’ll never buy granola again. Thank you!
This is great! I’ve shared some with friends and everyone loves it!
Loe to hear that! Thank you for trying another one, Beth.
I totally heart Cookie +Kate! I moved to mostly vegetarian diet last year for health reasons, and I use Cookie + Kate recipes at least a few times a week.
I tried this granola recipe a month ago and it was good, but didn’t clump together very well. I had used agave as my sugar source. This time I did half agave and half honey. Then I let the pan cool on a rack for 90 minutes. It clumped up perfectly this time!
I also baked in my dried fruit so that it would be incorporated in the clumps. So yummy!
I used dehydrated pineapple and cranberries. For nuts I used peanuts (a must for flavor!), walnuts, and cashews.
This was outstanding. I followed the directions and the granola turned out perfect. Thanks for sharing!
Love it. I used Some chunky Cherry Jam and raspberry syrup which worked well. Always used Coconut Oil but also added some Coconut
Hands down the best granola recipe I’ve tried and made! This one uses the right temperature for the right amount of time. The flavors are balanced. I use coconut oil and add the coconut flakes midway. My 5 year old loves it as well. This is my go to recipe that I’ve memorized by now after 4 years on repeat!! Thank you so much for sharing!!
I’ve had your cookbook a few months and have loved everything we’ve tried. This granola is no exception! I’ve never made my own granola but I think I always will now! This recipe is easy and delicious and my kids begged to have it with yogurt for dessert. Your recipes are helping our meat and potatoes Midwest family branch out and eat better!
This is a fantastic recipe. I’ve made it many times. I usually do half honey and half maple syrup, and I add a half cup coconut halfway through the cooking time. This has become my go-to granola recipe. Thanks so so much!
This recipe is awesome! Thanks so much! For the oil, I used two parts Nutiva Steam Refined organic coconut oil and one part Ancient Organics ghee. The ghee gave it a really nice buttery taste.
Hey Kate!
Do you think adding pumpkin pie spice instead of the cinnamon would be okay?
Looks good! can’t wait to try!
Sure! Be careful with the ratio as it depends how much of each spice included it could be too much. You could try my pumpkin spice mix!
This is truly the best granola. I could never use store-bought granola again! I’ve made it with olive oil + honey, and olive oil + maple syrup and both are awesome (when I used coconut oil I felt the flavors didn’t pop as much), but the key is to use pecans. They go especially well with the maple syrup version. Almonds also are a go-to! But would not recommend adding cashews, they ruined the overall flavor. I’ve even made this recipe in the air fryer and it turns out great (160 degrees, 8 minutes twice (stirring in between), then additional minutes to make it crispier according to your taste.
Excellent granola! Works with my elimination diet. I’ve made this about 8 times, it’s my regular breakfast. I substitute almond extract for the vanilla which brings out the nut flavor. And I do add coconut half way through baking as suggested. Yummy!
I’m baking it in a convection/toaster oven that only fits a 12×12 pan. How thick/thin should it be spread on the pan? Tastes delicious raw, can’t wait to try it as it is so hard to find sugar-free granola with good oils that doesn’t cost an arm and a leg!
Hi Traci! You want it in one layer, with it touching and some overlap. A large baking rimmed pan/cookie sheet should work well.
This is such a delicious recipe! I’m making it for the second time!
First time to ever make granola and it turned out beautifully! Thank you for the recipe!
Absolutely delicious and so easy to make. No more store bought for me!
I have been making your granola for months now and my family absolutely loves this granola. I has saved us so much money by making it homemade and my husband will not buy store bought granola ever again!!
PS. Would you happen to have a granola bar recipe that doesn’t fall apart? I have tried two different recipes but both do not hold together and fall apart when I cut them into serving portions. Thank you!
Hi Cris! I’m glad you love my granola. Have you tried any of my granola bars? Have those fallen apart for you?
THE best recipe by far! I’ve left out fruit and added more seeds and nuts and it’s perfect for me! Husband refuses to buy granola now and only eats mine and I’ve received compliments when others have tried it.
Thanks so much for sharing! I’m going to try your Choc chip cookie recipe this weekend
Yes I did make it and it is a wonderful granola that lends itself easily to customization. Delicious. Making it for the second time today!
I’m happy you love it, Anna!
Hi Kate, I absolutely love this recipe and so many of your others! I want to add tahini to this recipe (thinking of a tahini + date combo!) and was wondering if that would replace all or some of the oil? Thanks so much!
Hi Sarah, that sounds wonderful! Honestly, I’m not certain without trying it myself.
Thank you for this wonderful recipe! I have already made it a couple of times and it tastes great and also feels healthy. My husband and I exercise very regularly and used to eat protein bars or store bought granola. However thanks to this recipe, we can make this no fuss, super tasty (low in sugar) granola in our own kitchen. I bought a raw nut and dried fruit mix tub from Costco, so I simply mixed 2 cups of this with 4 cups of oats, mix in some corn oil, vanilla essense and some honey (probably less than the recipe as I didn’t measure). So easy to make! I bake it together with bread as they are the same temperature. This granola has become our must have in the pantry, and we enjoy it most with greek yogurt but it is yummy all by itself.
Thanks again for the great recipe!
Thank you for sharing, Hannah! I appreciate you taking the time to review and detailed comment.
Love this! I never liked granola much because the commercial stuff is usually too sweet and flavorless. But I tried this recipe to make some crunch for my fav yogurt and use up some leftover nuts, coconut and fruit … and I love it so much! Using coconut oil and honey hits the spot for me. I just made a batch with apricots and almonds (and sent a link to your site to my daughter so she doesn’t wait until her elder years to start baking up this deliciousness). WF instant rolled oats worked fine, didn’t get mushy. Thanks for the recipe and inspiration!
Hi! Kate, I’m a long-time admirer of your delicious, nourishing, healthy recipes. Thank you so much for sharing them! Overall the granola turned out beautifully. The only, um, “sticking point” was that it stuck to the parchment…looks like I might be noshing on some paper with my healthy granola chunks. Did I use too much honey? Not enough coconut oil? Should I just skip the parchment altogether? Thank you! Love, another Kate
Hi Kate! I’m sorry to hear this one wasn’t perfect for you. It shouldn’t have stuck to the paper. It sounds like you may have had too much/too little of something like you mentioned and baked a little longer than should have with that balance. If you try it again, be sure to let me know!