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.
Absolutely delicious . Will never buy ready made granola ever again. So easy to make and just tastes delicious. My friends have asked me to make some for them. I added a variety of nuts and topped with cranberries and a little chocolate. I need to make a larger batch next time as it did not last long enough to store in an airtight container !!!
Yummalicious! I vary it all over the place – but keep coming back to this page for basic ratios and concepts- thank you so much!
You’re welcome, Loomis! I’m happy you enjoyed it.
Cookie& Kate,
I have not made this just yet, but I plan on it ASAP! If it’s half as FANTASTIC as your Healthy Banana Bread recipe, then I am on it! Thank you for your AWESOMENESS!
What if you use peppermint instead of vanilla?!??
Oops, hehe, guess we’ll find out!!
Can’t wait to make this. Can I store it for longer that a couple weeks if I vacuum seal the mason jar?
Hi Felicia, this will last two weeks in typical storage container. Or you can freeze it to extend the freshness. I hope you enjoy it!
Thanks for your recipe, I’m trying out making granola for the first time now.
Made this granola absolutely delicious family loved it..will be making this again
No more shop bought granola for us from now on..thank you for recipe.
Great to hear, Margaret!
Kate I’ve made this granola several times now and it is a perfect recipe! Mine doesn’t come out clumpy, even though I press down, but I’m not bothered really because it tastes so delicious! Thank you for sharing, lisa
Ps I add almond emulsion and a bit of cardamom
Very good recipe thankyou!! I added 2 tablespoons of finely shredded organic coconut together with chopped almonds and some sunflower seeds and it was delicious. I like it because it’s not too sweet and very easy to make.
I’m happy you liked it, Liz! I appreciate your review.
Absolutely love this recipe. Hardest thing is keeping away from nibbling at it all the time and it’s a firm family favourite. I have it with natural Greek yoghurt and sliced banana in the mornings.
This granola recipe is absolutely delicious.
I have used a seed mix of pumpkin, sunflower, golden linseed and hemp seed. I also added almonds.
Once baked and cooled I added dates and mixed fruit.
I’m glad you enjoyed it, Dorothy! I appreciate your review.
Very simple following the recipe without adding anything was also very tasty now I can’t wait to tweak it and try it different ways thank you for sharing that!
I’m happy you enjoyed it, Donald!
Loved it. Making it again now
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.
Can you add chia seeds and if so how much? Thanks
Hi Kim, I haven’t tried it with this recipe. Sorry! A little does go a long way. Let me know if you try it.
Hi if you mix all the dry ingredients together and don’t bake is it basically a museli?
Thanks
Homemade Bircher Muesli would be a great recipe if that’s what you are looking for!
The last few batches I’ve made have turned out kind of chewy and not crisped up. Any ideas why?
Hi! I’m sorry to hear that. What sweetener were you using? Did you allow it to cool all the way?
I have wanted to make my own granola for a while now & this recipe looks amazing! Can’t wait to make my first batch this morning. Thank you for sharing.
The best granola ever.
Thank you, Keshet! I’m glad you love it.
My kids love this granola with greek yoghurt for breakfast or for a healthy snack. Thanks for sharing.
This is the best granola recipe I’ve found. Highly recommended!
Thank you, Roxanne!
Loved it!
I subbed 1/2 cup powdered monkfruit sweetener and an extra 1/4 cup or so of coconut oil. With walnuts, pecans, dried fruit and coconut flakes it was better than anything I could get at the store. I’ll definitely make this again!
delicious over yogurt with berries
I have been looking for a granola recipe forever, tried so many and was disappointed every time. Not with this one though! Amazing, the texture is perfect and the salt really adds that nice flavor, thank you so much!
I’m so happy to hear that, Shari! I appreciate your review.
Love this recipe. Every time I make it I share some and they all want some more. What I like best is you can make it with so many different things and it is always delicious. I am printing this recipe again for a neighbor who loved it also. Thanks so much for sharing.
That’s great! Thank you for sharing, Glo.
THE BEST!! Husband absolutely loves! I have been making it almost every week!
Great to hear, Nicole! Thank you for your review.
This is an outstanding recipe for Granola, the basic ratios for the necessary articles. It might not sound intuitive, though in lieu of more expensive oils, bacon grease is excellent. I like cinnamon, so I always add a bit more than any recipe calls for. I’d think Nutmeg should also be good, and saw someone suggested Cardamom & Ginger. Sometimes less is more, especially with spices so I didn’t try all of them at once. They sure go together great in Ginger snap cookies… Hm.
Like everyone else, I’m trying to figure out how not to eat it all up at once. Please Advise. I do have to eat some for “Quality control purposes”, and make sure it’s turning out OK. Wouldn’t you agree…
Only baked for 15 minutes. Still burnt.
Hi M, do you have a conventional or convection oven? That will impact the results.
Love this recipe! I used to think granola was a long and complicated process but this was so easy and sooo good!! It’s better than grocery store granola and so much better for you and cheaper! Thank you!
Outstanding!
I like crunchy granola and didn’t get that with this recipe,any thoughts on how to get it crunchy ?
Hi! How long did you bake it for and did you let it cool completely?
Trying to eat healthier (!!) and wanted granola to top my Greek yogurt. Homemade granola is healthier and better tasting. This was amazing. Followed the recipe — Used light olive oil, pure maple syrup, pepitas, sunflower seeds, flax seeds and some craisins. AMAZING!
I’m glad you loved it, CJ! I appreciate your review.
Great recipe! One thing I wish I had thought of though: my pepitas and nuts were already salted, so I wish I hadn’t’ added any in the recipe instructions. Just trying to help someone else!
A huge family hit! Thanks for all of your alternative options for special diets.
That’s great, Fran! Thanks for your comment.
I love this recipe!! My son asked for it once again, so here we go again. It’s super simple and not messy at all. I love raisins in this recipe because roast beautifully. I don’t love raisins raw, but they’re amazing when baked. (Also in KC!!)
I like to use chopped dates in homemade granola. The lightly sugared ones make a great flavor! Thanks for the recipe!
Oh my! This is really really good granola. I love it so much I don’t think I’ll buy packaged granola ever again. Thank you!
You’re welcome, Kari! Thank you for your review.
Thanks Kate,
I wanted a granola recipe for my fruit and yogurt. This is very easy to make. And, I got to add the ingredients that I wanted. I made it gluten-free and it worked out fine. I wish I had a looked at the other recipe that said use an orange zest, next time, I will add it when I make the recipe.
This looks so good but can it be made into a granola bar? What’s the best way to get it to hold together?
Hi Karen! Try my Easy No-Bake Granola Bars
Third time making this granola. Made it for my daughter for breakfast with yogurt. Then I made some more and gave some to my son. Hubbie ate Alot of it, so my son asked for more! Guess this recipe is a keeper.
Thank you for your review, Susan! I’m glad it was a hit with your entire family.
Very straightforward instructions. I didn’t have to babysit the oven like I do with my other granola recipes. The finished granola came out soft, not crunchy for me, but I still love it.
So easy and the results are excellent! I’m excited to try some different variations. :)
This is so good, and gotta follow up on some of the comment, too.
Definitely want to keep a close eye on it in the oven, temperature wise. Some ovens aren’t very accurate. I think a thorough stir midway or about halfway through is important, and while I like a nice toasty brown color, keep in mind it will continue to bake for a minute or two after removing from the oven. There is only a short window of time between “just right” and “uh-oh”.
This latest test batch, I used Cinnamon, Ginger, and Cardomom, dried Orange peel, and Lemon extract. The citrus adds a nice bright flavor. There really is no end to the flavor combinations and variations that can work, in a way I think Granola is a little like Popcorn, in that it’s a “vehicle” or base upon which to build.
One thing I’m pondering now – how about Chili flavored Granola? Garlic, Cayenne? Nacho Flavored Granola? Sour Cream and Onion? Hm.
Delicious and easy, perfect with fruit and yogurt, or as a snack! ! This is now my go-to recipe for granola and I make it every two weeks. So far I’ve used honey, almonds and pecans, and I add coconut half way through cooking. I’m looking forward to trying more variations!
I’m happy you enjoyed it, Annie! I appreciate you taking the time to review.
Ahmmm, oops! It was only after reading the reviews tonight that I saw the dried fruit is supposed to be added after its cooked. Say what? Lol. I cooked it all together and it was so chewy and yummy! I am trying it for the second time tonight and it’s in the oven as I type. I love it with Greek honey yoghurt. I eat it every night as a healthier alternative to chocolate. It’s so tasty and delicious and cheaper than the store bought granloa and I love that I can use whatever I have at home to mix it up. Great recipe thanks
Love this recipe. How many calories are there in a cup?
Hi Linda! The nutrition information is below the notes section of the recipe. I’m glad you love it.
Hi,
Sounds yummy!! However, I’m watching sugar intake-how could I use Monk fruit sweetener in this recipe?
I’d love to try it!!!
Thanks!
I haven’t used it, so I can’t say for sure. Sorry!
I just made my first batch. It tastes amazing and my whole house smells wonderful. I’ll definitely be making this again. Thank you so much Kate :)
You’re welcome, Sharon! Thank you for your review.
Excellent! I make this at least once a month.
This recipe is so easy to follow, and what makes it even better is I choose my own ingredients’s ie organic good quality maple syrup, nuts/GF oats etc. which is more economical for me to make instead of buying a 200 grams readymade granola that can get so expensive if you’re looking for rsf/gf organic ones. I have my second batch already baking in the oven as we speak :-) so thank you Kate !!