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.
This is an easy homemade breakfast for guests and a delicious snack for work and after school. Goes well with fruit, yogurt, or on ice cream.
In addition to the vanilla, I graded some ginger and squeezed in the juice, which gives it a little spice and nice fragrance. The recipe calls for 3/4 tsp if you’re using table salt. I would be careful not to add more than that, or even cut back a little. It was definitely more salty than most granolas (although I liked it).
Best recipe ever! I make it all the time and now my friends ask me to make it for them too :)
I’m glad you think so, Kate! I appreciate your review.
I made this tonight – my first time ever making granola! I made a nut & seed free version (for health reasons). I added dried blueberries, cranberries, cherries, & unsweetened coconut. And I used the real maple syrup as suggested. I misread the recipe and added the dried fruit before baking, and it kinda stuck to the parchment. Oops! But it turned out perfectly delicious!
I hate buying granola and can hardly wait to try your recipes. They sound fantastic! Thanks for the detailed instructions.
You’re welcome, Dale! Thank you for your review.
Thanks. Had intended to make my own granola for a bit. This recipe got me moving to actually get out a cutting board ant turn on the oven.
Followed the recipe and instructions for my first batch. Good basic ingredients. Great result! Crunchy, just the way I like it.
Branching out now with my own feedback loop. As one should.
I have been making this granola for at least a year and I love it! I use agave nectar for the sweetener and add pecans, pepitas, and sunflower seeds. It is delicious on top of homemade Greek yogurt. Thank you!
Just a note about agave nectar. I thought it was better/healthier than sugar but Agave is not a healthful replacement for table sugar. While it is less harmful and more natural, people who are closely managing blood glucose should avoid agave. The high fructose content can reduce insulin sensitivity and may worsen liver health. Agave is also a higher-calorie sweetener than table sugar.
I have made this recipe 10 times now.i change up the nuts. I add hemp. Almonds. Pecans. Walnuts. Pumpkin seeds. Sunflowers seeds…whatever I have. I’ve used whole oats and quick oats. I’ve used maple syrup and honey. I’ve added fruit or coconut. I leave it pressed after cooking until it cools and then we get big chunks.
It’s good every time.
Love it. We it it for snacks.
I put my own twist on it now with more nuts.
Thank you for sharing, Mary!
This is the best granola. You can do so many different things to mix it up, I like adding extra cinnamon, nutmeg, toasted sesame seeds, pepitas, pecans or cashews, chopped dried apricots, dried cherries, and unsweetened coconut flakes. I like maple syrup as sweetener and think the salt amount suggested is perfect for balance. Consistency and flavor is spot on, easy and everyone loves it ❤️
I was looking for a heart-healthy granola recipe! Just finished baking a double batch of your recipe. This is so delicious. I made it with olive oil and maple syrup. Then added walnuts, orange rind (with a little sugar rubbed in), and coconut flakes halfway through. So Delicious!
Great to hear, Susan! I appreciate your review.
I just made this today and it has to be one of my favorite granolas ever. So simple and delicious. I will try a few changes such as nuts for a different taste. Sesame seeds sound good. Thank you for sharing.
TRULY THE GREATEST GRANOLA RECIPE! I made it a few times and every time is was a hit! I would cut back on the salt, but everything else was on point!
Can you use date syrup in place of honey or maple syrup?
Hi Debbie, I haven’t tried it so I can’t say for sure. Let me know if you do!
Hi – I have mixed date syrup with maple syrup and it works fine. Never used 100% but it might work – let me know! I love this recipe and have made it many times.
That’s great to hear, Sally! Thank you for your rview.
Best granola ever! I’m about to make my third batch in two weeks. I found a Meijer brand trail mix with sunflower seeds, pepitos, cashews, and more. I use that and pecans as the nuts in the recipe. The sunflower seed flavor blends well. It’s especially delicious as cereal with milk.
I cooked it at 350 for 7minutes less than what the directions said and it was super brown and cannot be eaten, i wasted all my ingredients and time. I would recommend that you check around the 30 minute mark and go from there. Ingredients look good though.
Hi Geena, I’m sorry to hear that. Were you using a convention oven? Unfortunately it will impact your results.
Full time for cook in oven was 21-24 min, did you perhaps double that time when the instructions said to stir at halfway mark?
the 30 minute mark?? The recipe says to cook for 21-24 minutes, so maybe that’s why you’re having issues.
You did something wrong. I’ve made this numerous times with varied ingredients and even bake it a little longer (26-28 minutes) and have never had a single problem.
Sometimes the oven is to blame. Try baking the granola for 20 minutes, if it’s still overcooked it’s likely that your oven is shooting over 350. You can always call in a technician to recalibrate it!
Great recipe! I make it once a week. I layer fresh fruit and plain yogurt and top with granola . Perfect for breakfast or dessert. Or we eat by handfuls, for a snack.
Great to hear, Suz! I appreciate your review.
I tried to cut the recipe in half and it burnt at 350 for 20min. I have a little bit of a hotter oven, so I am going to cut the time in half. I am on my third try…. It tastes yummy before I cook it though! ha ha.
Delicious but struggle to justify the healthy label. Very High in fat with all the oil and seeds/nuts
Healthy fats!
I have made this several times. I use about 2 tablespoons of maple syrup, then the remainder with honey as the sweetener. I use pecans, pepitas, craisans, any healthy nuts I have on hand. I sometimes add peanut butter chips and dark chocolate chips. Best recipe ever!
I’m definitely gonna try this! Could I use or add flax seed? Chia seeds? Amount??
Sure, let me know what you think!
I’ve tried this a few times in humid (Florida) and dry (Vermont) climes, but the granola has come out more chewy than crunchy. Extending the bake time resulted in burnt granola. Any recommendations on getting that crunchy goodness? Still ⭐️⭐️⭐️⭐️ for great flavor.
What sweetener are you using? Where are you placing it in the oven on the rack?
Hi Emily! I mixed in whole flax seeds and chia seeds (just sprinkled didn’t measure) and it was yummy!
Emily,
I used both I use ground flaxseed but whole Chia seed. I used about 1/2 cup each.
I have been making variations of this granola for years and absolutely love it. Lately my son and I love to make it with olive oil and honey and lots of nuts (usually pecans and walnuts). We add just a tad more honey than is called for and it tastes like baklava! It’s SO GOOD!
Great to hear, Cara! I appreciate your review.
Why have I been buying granola for the last 30 years? In my attempt to cut back on sugar (my fav granola is FULL of sugar), this recipe called to me. This stuff is delicious and the amount of sweetness is perfect. I did 1/4 c. honey with 1/4 c maple syrup because we love honey. Also used olive oil because I don’t buy coconut oil. Accidentally added my dried cranberries prior to baking, still turned out fine, maybe a bit chewier than they would have been. So if you mess up and add it prior to baking, all will be fine! Thank you for such a delicious recipe.
I’m happy you enjoyed it and that it still turned out, Cathy! I appreciate your review.
This granola recipe is the best. The crunch and baked grains are very satisfying. It is my go to breakfast. I eat it with fresh berries and plain or vanilla yoghurt, yum! Do you have a nutritional breakdown of carbs, protein, and fats?
Hi Cherri! The nutritional information is below the notes of the recipe. I’m glad you loved it!
I come back to this granola recipe time and time again and just change it up with different variations. I have not bought store granola since and do not plan to ever again!
The first time I made this, I accidentally added the dried fruits before baking. I was worried they would burn, so I put the pan on the lowest rack and crossed my fingers, and it still turned out perfectly! I used pecans, cashews, apricots, dates, and pears.
But… last night I made 3/4 the recipe and absentmindedly neglected to reduce the oil and honey! I didn’t realize what I’d done until it wasn’t crisping up even after being in the oven for an extra 15 minutes. The result is almost like a chewier, more textured flapjack. It still tastes good, but I’m storing it in the fridge.
I need to pay closer attention! Anyway, the recipe itself is great!
Love this granola! I change it around sometime to give it variety, favorite so far has been walnuts, almonds, sunflower seeds, chocolate chips and dried blueberries, I mix half honey and half maple syrup, soo good!! I put it in my yogurt almost every morning. Been thinking of trying brown sugar in it but afraid it might get too sweet, not sure if I should cut back on the honey and syrup or replace them completely. Thanks for the recipe, it’s amazing!
A very good friend recommended your granola recipe to me. I love it! My kids and husband love it! I shared it with my mum and she makes it now for my dad and brother – they love it too! Thank you for this delicious recipe!
Wonderful to hear, Yen! I appreciate your review.
We love love love this granola recipe. It’s becoming a ritual of making a batch every Saturday so we have it throughout the week. I like extra nuts (cashews!) and then a little extra sweetener to cover the extra nuts. Yum.
This turned out AMAZING!! I will never buy granola again. We kept it super simple for our 1st batch, it was so easy and we were surprised by how delicious it is!!!
That’s great, Wendy!
I’ve used this as my “base recipe” for granola for a while now. We make it really regularly. I always use 4 cups of oats, half a cup of coconut oil, and half a cup of honey or maple syrup. And then the add-in options are endless. Our favorite combos have been
-Almonds, almond extract, orange zest and cranberries
-Dried coconut, pepitas, chia seeds, and vanilla
-Walnuts, cinnamon, vanilla, and dried cherries
Our only tweak has been that I bake this at 325 instead of 350. I use a dark pan and it burns too easily if we cook it at 350.
Thanks for this great recipe, Kate!
OMG! amazing!
The salty/sweet combo is magical. Also, the suggestion of adding orange zest was brilliant!
I love this recipe. I increase the recipe by another half (6 cups of oats, etc) but double the nuts and fruits. I also use 1/2 cup of honey and 1/4 maple syrup. I now have my sister-in-law texting me to ask when her next batch is on its way.
I’m glad you love that you make it so much, Bruno! I appreciate your review, Bruno.
I have passed this recipe on to at least four people. We eat it each evening with yogurt and never get tired of it.
That’s great to hear! Thank you for your review.
Can you perhaps do this on a microwave? I’d very much love to try this!
Sorry, Lene. This is meat for the oven. I hope you can try it soon!
I have made this recipe dozens of times over the last year. I love it! Such a perfect breakfast or snack with yogurt or milk (or even for dinner if I’m feeling lazy). I love how adaptable it is, I throw in whatever fruit, nuts and seeds I have around. I cut back on the sweetener as well and it’s still delicious. I live by myself so one batch lasts me ages. I’ve got some in the oven right this second!
I love this recipe its great and versatile. I was tired of buying granola is so expensive and it’s not hard to make at all.
This granola is so yummy and so easy to make, I’ll never buy store bought granola again. For our mediterranean minded WOE, I use avacado oil.
This was good but mine didn’t clump at all. I did wait until it cooled completely, but I reduced the maple syrup by about half. I also measured the coconut oil from solid before I melted it. Not sure if any of that made a difference?
Hi Sophie, reducing the syrup impacted your results. If you try it again, let me know what you think!
So yummy and easy to make! I made this twice already …
just fabulous! I made it with organic liquid coconut oil and maple syrup- a few cashew pieces, lots of pecans and pepitas- then added some dried dates and apricots AFTER cooking. That was another first for me, as I’ve previously added the dried fruit before cooking. I’ve never put salt in granola before, but that sea salt just gives it that zing. Thanks also for your advice to take it out of the oven before it gets overcooked!! The only problem is that I can’t stop eating it out of the pan. It’s way too good!
Love this recipe! It’s great how versatile this recipe is. I added in 1/3 cup of Flaxseed meal for the extra fiber. Thanks for the awesome recipe!
You’re welcome, Kim!
Me too, only I did a gentle grind of my Flax seeds to initiate protein & fiber properties. Along with Apple & Walnuts!
This is our go to granola recipe – it’s got just the right mix of healthy ingredients.
Hi Kate
I’ve been buying KIND brand granola at the store because it’s gluten free but also $5.00 for a small bag that only makes three bowls of cereal. This was fun to make and my house smells so good. I used olive oil and maple syrup and added raisins coconut and sliced almonds. Not all stores have GF oats but I managed to find Bob’s Red Mill at Albertson’s.
Thanks for a great recipe.
I’m glad you found this recipe, Patricia! Thank you for your review.
Made this and I’ve never made granola that works before. Hubby said it was delicious and it’s a firm favourite now for us, cheaper and healthier than many, I added nuts and seeds too
A weekly staple in our house, for years now. Thank you! Also, as long as I’m here, thanks for the veggie sushi bowls!
I love to hear that, Jeremy! Thank you for your review.
Awesome recipe. I had to put it in mason jars after it cooled or else I would have eaten it all. Added dried chopped nectarines, can’t wait to have it with my yogurt for tomorrow’s breakfast. This is now my go-to recipe and it’s so simple to make.
I’m glad you love it, Aj!
Can you tell me how many ounces are in a cup.
Hi Lee, I don’t provide conversions but this chart has been helpful to others.
I’ve made this multiple times and love it. So healthy with no refined sugars. I added pecan, unsweetened dried cranberries, sprouted pumpkin & sunflower seeds, unsweetened coconut to finish. I don’t add as much of the “sweetener” as recipe calls for because I prefer it less sweet. I also prefer eating it plain. Last holiday I made a huge batch and gave it to people as a gift. Went over great! Got a lot of compliments.
Hi, I love this recipe it tastes delicious. The only problem I have is that after baking the granola sticks to the parchment paper, don’t know what to do about it. Please help.
From Herlinda Sotomayor
Hi, Are you sure you are using parchment and not wax paper? Wax paper shouldn’t go in the oven.
Hi Kate. I was wondering if I could add less granola and more nuts? I’m looking for more of a cluster type product. Would this work or do you have another option?
You could try it, but I’m not sure if you will get the same cluster as the oats to help. If you try it, I would be interested to hear how it turns out!
This is some of the most delicious granola I have ever had! I made a batch, with real maple syrup as the sweetener, and it was delicious. We enjoyed it so much we immediately made a second batch to give as a Mother’s Day gift. The recipe note about ensuring you stir until every bit of oat is covered is so important. I stirred our second batch way more than the first one and the ‘crunch’ noticeably improved!
I love that idea! Thank you for sharing, Jenny.
Had way to much rolled oats sitting in the cupboard. This was the best way to use it all up, it’s better than any store-bought granola! Thank you for the recipe :)
I love this granola recipe! The only problem I encounter is that every time I make it sticks to the parchment paper, don’t know what I’m doing wrong. Please help! Thank you.
Hi Herlinda, are you sure you aren’t using wax paper? You shouldn’t put wax paper in the oven.