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 have never made granola and chose this recipe as my first try… I’m happy to say there is no need for me to look any further!
I followed the recipe exactly (with the exception of spraying the pan with cooking spray vs parchment paper) and it was beyond delicious! Thanks for sharing!!
Hooray! That’s great to hear, Marcia. Thanks for your review!
I might not ever buy granola again. This stuff is the best!!!!
That’s great to hear, Heather!
Phenomenal!!! My fav granola recipe! Your recipes are always a sure thing. Thank you for doing what you do <3
This is a very delicious granola! I have tried it twice so far. The first time I tried it with coconut oil and the second time with olive oil. I also reduced the salt to just a pinch in the second batch, and I increased the cinnamon from half teaspoon to nearly a teaspoon. I think that I prefer the granola with the coconut oil and maybe a little less Oil and maple syrup. I will definitely make it again and I am looking forward to trying the variations.
Thank you for sharing, Tami!
I have been making this every two weeks for months. It is the best breakfast ever! Thank you so much for this recipe!!!
That’s great, Virginia! I’m glad you love it.
Do not get video on making granola. Video I get is on roasting beetroot instead.
Hi Carol, it should have played first then it will play another video following. You can always head to my You Tube channel to see all my recipe videos. I hope you made it and loved it!
I’ve made this several times already. Everyone LOVES it!!! I’ve put dried cherries, dried apricots, added other seeds…you can’t go wrong!!!!♥️♥️♥️♥️
Best granola ever! I have been making and enjoying it for the last one year. Thank you for the recipe.
You’re welcome, Ghazala!
Best granola! Delicious and easy to make. I added some coconut and chocolate chips to mine. Will definitely make this again, and again!
I LOVE this recipe! Tastes amazing! However, I have a question. I messed up with following the directions and didn’t add enough honey at the start before I baked it. I went back after it came out of the oven and added more honey and it tastes just right. Do I need to put it back in the oven again or will it be just fine if I store it like this in a jar?
Hi Gracie, I would use your best judgement. Sorry to not be of more help!
This was the first time I’ve made granola. The only mistake I made was using whole cashews instead of chopping them into pieces. Other than that, I really enjoyed it!
hi dear ,thanks for the yummy recipe , my question is for how many weeks we can store it?
Hi, see the final step: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.
I love this recipe and will never buy store bought again! However A few times, the granola turns soft over night. I do wait for it to cool before I put it in the container. In fact , it is crispy when I put it in the container. Why is this happening?
Hooray! That’s great, Renee. I’m glad you love it. Be sure it isn’t in a warm or humid place & the container is airtight.
Thank you Kate. I’m looking forward to making this recipe but would like to know how much added sugar is in this granola if you have that worked out. I’ve used and loved many of your recipes. Thanks for your contributions!!!
Ida
Such a great recipe! I made mine with a cup of pecans, 1/4 cup chia seeds, and 1/4 cup hemp seeds! It was delicious! Plus a super great recipe to make with the help of a toddler! My son had a blast and was eating it out of the bowl! Will definitely be putting this in the weekly rotation!
Thank you for sharing your variation, Meg!
My husband loves to buy big bags of sweet kale salad. He doesn’t use the included pepita and cranberry packet (about a half cup or more depending on the size of the bag). I made this recipe in an effort to use up some of the seeds and cranberries. It was wonderful! Bonus, my husband ate the seeds and cranberries in the granola. This is by far the best granola I’ve tried. I live in a very dry area, so it stays crispy on the counter.
Love this recipe! Total hit at our house. Thank you for sharing.
I’m happy to hear you like it!
I will try this!
This recipe is so ridiculously delicious…. Wow. 5 stars! I make a batch 2x a month.
I’m glad you loved it, Andrew! I appreciate your review.
BEST granola ever! It tasted so good my hubby and I started eating before it was even baked.
Thank you, Anna! I’m happy you enjoyed this recipe.
Gosh, wish I could post a photo. This is only my second time making granola but I have to say this is my go-to recipe moving forward. I modified slightly, subbing in 1 cup of rolled oats for steel cut quick oats, adding 3 tablespoons of hemps heart seeds and adding 1/4 cup of honey and 1/4 maple syrup. I used a combination of pumpkin seeds, sliced almonds and cashews, and used dried cranberries and dates. I added the fruit to the top while the granola was still hot and patted the fruit down while everything cooled. The granola clusters were gigantic, bigger than the size of my hand. Thanks for such a great recipe!
Wow, this is one of the best things I’ve ever eaten. Can I make it everyday?!??
I’m glad you love it, MeKenzie!
Been making this for a couple years now. Truly the best. So great with yogurt. But today, I added it as a topping to butternut squash soup, taking inspiration from a HalfBakedHarvest recipe – sounds weird but it works surprisingly well. Try it!
I’m glad you enjoyed it, CK!
Hi! Wondering if anyone has used sugar-free syrup or liquid stevia instead of the honey? Looking for lower sugar. Thanks!
Hi Meredith! I haven’t tried it. For best results, I recommend the recipe as is.
We use this recipe alot! Great balance of flavours and sweetness. Thanks for sharing.
You’re welcome, Audra! Thank you for your review.
Can’t even begin to tell you over the years how many different granola recipes I’ve tried this is definitely my favorite and the only one I use now.
Followed the recipe word for word, and this was so good! Thanks again, Kate <3
I’m glad you enjoyed it, SA!
I followed the recipe to the T but it came out salty :( Still a great and very easy recipe so will definitely try again, just with less salt.
I’m sorry to hear that! If you try it again, let me know.
Excellent recipe. The timing + temperature are perfect for good results. The proportions of oats + nuts/seeds are good + work well. I do something slightly different every time, but put in a tiny amount of salt compared with this recipe. It’s greatly improved by a little hit / bit of salt, though. Masses of orange and lemon zest goes in – I probably put in double what you suggest, plus double your amount of cinnamon and ground ginger also. Your technique for making it ‘clumpy’ works, and the clumps are very popular. Grown-ups and grandchildren really appreciate this granola ; thank you. Currently using half-and-half maple syrup and a local organic honey. Heather honey gave a distinctive and fine taste – not sure if I’d want that all the time, but other…consumers in the family are very happy with it.
I made this recipe and I found that 21 minutes would be too long to cook. I took it out after 15 minutes and it was too well done for the person I cooked it for. It continues to carry over cooking while on the hot pan. Really delicious, though
Hi Nancy, I’m sorry to hear that. Try less time next time you make it. Your oven may run hot. Also, this is for a conventional oven, not convection.
Hands down best granola recipe I add my choc chips at the beginning as we like the hint of chocolate you get all the way through it.
Hi Kate, I have now made your healthy Granola recipe for the second time and again its perfect. I do load it up a bit with healthy seeds and nuts but its great for breakfast and now I’m encouraged to have breakfast unlike before and I also have it with yogurt or ice cream as a desert. Im looking forward to trying more of your recipes. Thank you.
You’re welcome! I’m excited you enjoyed it.
This is a fabulous granola recipe! I have been making it for years. Can you help with with nutritional facts ie: calories per serving size, fat grams per serving, and sugars gms per serving? Thanks You for sharing this recipe.
Hi June! You will find all of that in the nutrition information below the notes.
Excellent recipe! Made it today. I reduced the maple syrup to 1/3 cup because I like it less sweet, but then the granola didn’t “clump” as much as it might have otherwise. Still delicious, will be using again! Might try the full syrup amount next time. Thank you
It is the best Granola! It’s healthy, and I can add my own Tweeks to it & make it there way I like best. Besides it has to be cheaper than store bought. Awesome recipe, Thank you!
I can explain why your granola isn’t clumpy. Do not stir during the cooking process! An oven with convection capability works great for this. And number one add your oil last!!! If you add it before your sweetener it will lubricate the grains and they won’t clump as that is a function of the honey, syrup, agave etc. Bon Apetite!
A delicious nut free if you must granola recipe! Who knew 1/2 would be gone before the next day.. simply delicious
PS.. we used 1/2 honey 1/2 agave and added crasins .
I’ve made this a few times now. It’s easy and quick to put together. Every time I vary it a little- chia seeds for extra nutrients and protein, sunflower seeds, mixed nuts, dried fruit at the end, or coconut chips.
So many ways to vary it.
I’m obsessed with this recipe. I like to melt the honey with the coconut oil on the stovetop and mix all the ingredients over heat before adding to the oats and nuts. Works very well for even spread. And I LOVE the salt!
I tried your recipe for the first time yesterday (so exciting!) Thing is, the oats just aren’t crispy/crunchy, even after cooling/setting for hours. Also, it’s hard to tell about the “golden color” when baking; it kinda looks the same the whole way through as when I put them in. Do you think I should just bake it longer? Will I overtoast it?
If I use less sweetener, should I compensate for the liquid by putting something in its place?
Hi Heather, it should be a little darker. It will continue to crisp as it cools. If you are using less sweetener, you won’t likely achieve the same golden color.
Best granola recipe EVER! Have been making it for a few years, even made it as part of xmas cookie bag presents! It is always crunchy and comes out perfect every time. I use half honey and half maple syrup. So many varieties ! Am eating peanutbutter now. I look up other recipes and adapt the flavors to this recipe…always. hardest part is waiting for it too cool!
I love granola! Always have and always will. But it can be very expensive to satisfy this addiction and to find great quality granola. Many brands either make it too sweet, granular, or dry. This recipe IS super easy to follow and make your own. It took me about 30 minutes to put everything together to create my masterpiece. I added pine nuts, golden raisins, and coconut flakes this time. Delicious!
Wonderful to hear, Enrique! I appreciate your review.
This is my ‘go to’ recipe. It’s also great for me to bring places or have around when my vegan family/friends come to visit. Although my kids usually have eaten it all before I have a chance to have any myself :-)
Love to heat that, Shannon! I appreciate your review.
Made this many times & doing so right this moment! I substituted almond flavoring for the vanilla & I’ll add dried cherries when it comes outta the oven.
Great starter recipe. Thanx for sharing!
You’re welcome, Ari!
This is the best granola I’ve ever had. Never getting store bought again, never using a different recipe. Accidentally baked the dried fruit instead of adding it after but it turned out fine. I put it into a baggie in the biggest chunks possible and it crumbled perfectly – big chunks but they weren’t too crunchy!
This is my go to granola. It’s the best recipe I have found and works perfectly every time. I add some extras but the base is perfect. XO, Maria in Mexico
Thank you, Maria! I’m glad you loved it.
Made this today and my husband and I can’t get enough of it! So delicious ❣️ thank you!
Delicious granola. I’ve made it about ten times, never gets old!
This recipe is great and made my home smell good too. I used the pecans, pepitas, pistachios and chocolate chips with maple syrup and cinnamon. Next time will add dried fruit. Thank you Kate.
Excellent recipe as is (I omit cinnamon – allergy ) but I have made it subbing different nuts and seeds – basically whatever I have in the cupboard. I never use more than 1/2 tsp salt. I buy organic oats and maple syrup – and skimp a lit ton on oil and maple syrup. I know exactly what’s in this and it turns out perfect every time. I often intermittent fast and have 1/2 c for lunch with 1/2 banana and a bit of milk.
I just made this, this morning. I did add the coconut flakes, but they got a little too toasty . I picked them out. Phew. The granola is awesome and I can’t wait to have it with fruit and yogurt for breakfast tomorrow!