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 love this recipe and have made it many times! I usually switch up the mix of nuts and always add the coconut, and do half honey /half maple syrup for the sweetener. I keep it in the freezer (and its fine to eat it straight out of the freezer).
Wow!! This recipe is soooo good! Easy to make too. I used unsweetened applesauce instead of oil! Delicious! Will be a staple in our home. Thank you!
Did you use the same amount of applesauce as oil that the recipe calls for?
Hi! Yes, substitute unsweet applesauce for oil/butter for same amount. Works in everything, granola, muffins, banana bread, etc.
Yep!
Great recipe. I sometimes like my granola clumped together but for cereal I like it drier and separated. This recipe worked great for that. The only change I made was I baked it at 300 for 48 min, stirring every 12 minutes.
Oh. My. I’ve been battling granola recipes for years and one is the BEST! I didn’t have enough oil so I mixed Japanese sesame oil with the olive oil I had…amazing!
Thank you KATE!
You’re welcome, Katie! Thank you for your review.
This granola is fool-proof and delicious. I get compliments every time. I’ve mastered the maximum clumps using your tips!
hi! i was wondering if this could be made on a stovetop? my oven is currently not working and i need to make this!
Hi Az, I don’t think that will work. Sorry!
This recipe is spot on! Rich flavors and wonderful crunch- will be perfect topping for yogurt. Only issue – it’s so good I have to watch my portion size! I made it with olive oil and loved the savory flavors with a pinch of kosher salt to balance the sweetness from the honey. I also added a bit of almond extract in addition to the vanilla. Thank you for a healthy, delish granola!
My partner says he used to make a sort of granola by frying the oats and nuts in a cast iron pan while stirring constantly, with no oil. He would just add some sweetener when he had a bowl. It made the oats and nuts taste toasty but there weren’t any clumps, of course. You could try that!
My comment was intended as a reply to the person who was wondering if they could make this recipe on the stove top because their oven is broken.
This recipe is the best granola I’ve ever made! Thanks so much.
You might try an air fryer. Just cut down on the cook time.
We use a deep fryer for granola in Scotland
My husband and I both love this granola. Quick and easy and very good. Just made my second batch this morning. I may add seeds next time as a variation.
2nd time making this granola, I love it . I have made it with olive oil and coconut oil, I prefer the coconut oil, both ways are fantastic. Its in the recipe book for life! Thank you
You’re welcome, Maree! I appreciate your review.
This came out delicious. I added 1/4 cup of pumpkin and pumpkin spice to make pumpkin granola. Kept everything else the same. Will definitely be making this again!
I’ve made this twice now and we all love it. It’s crispy and delicious but wish I could get it to clump more…….any extra tips?
Update re clumping! I made another batch with honey instead of maple syrup and the clumping was much better. I also waited the full 45mins after cooking before putting it into an airtight container. Every batch has been delicious!
This is THE BEST granola. Not only does it come out perfect, it’s delicious and healthy. I love that I can make a basic batch and each of us at home can add in our favorite extras. For me— dried cherries and roasted cashews for hiking fuel. Also the freezing tip is perfect. I find it’s extra delicious to snack on still frozen. Thank you for this recipe!!
I’m glad you love it, Megan! I appreciate you taking the time to review.
I made this granola today,it is cooling now but I had to sneak a taste, turned out great, thank you for the recipe :)
Great to hear, Carol! I appreciate you taking the time to review.
Fabulous recipe however I halved the quantity of oats and kept everything else the same. I also added 1/2 cup desiccated coconut to the oat mix. Toppers were dried cranberries and apples. Absolutely delicious and my little one loves it also.
I made this granola and love it. It’s simple and crispy. I used extra thick rolled oats and had to add a few extra mins on my oven. The only thing is that I followed all the instructions to have some clumps but I didn’t succeed. Is it cause I used maple syrup? Any other suggestions on how to make it clumpy?
Thanks for sharing this recipe. I’ll be making another batch tonight.
Hi, it could be the extra thick rolled oats impacted it.
Hi. I did your granola last time and just starting so it again. It is so YUMMY! Thanks for sharing this recipe. It’s really cool
This is my favorite granola recipe! We always start making it this time of year and churn out batches regularly through fall and into winter. Makes great holiday gifts in a nice mason jar with a ribbon!
BEST. GRANOLA. RECIPE. EVER. !!!.
I have tried making granola a few time before and it never quite turned out right. I used this recipe and it is honestly delicious! I used olive oil instead of the coconut oil and it is a perfect balance of sweet and savory. I used chopped apricots and added the optional 1/2 cup of shredded coconut. I have, large crunchy, sweet clumps of granola. I followed the tips and instructions properly and it turned out perfect. I did however have to bake for longer than stated but everyone’s ovens are different.
Thank you. I will be making this again … And again!
Wonderful to hear, Carla!
Both and my daughter agree this is the best granola I’ve made. I was skeptical with using oil(I used olive oil) but it came out great.
Wonderful to hear, Michelle! I appreciate you review.
Can you make granola bars with this recipe?
Hi V, I would suggest my Easy No-Bake Granola Bars. Let me know what you think!
Amazing, I mixed maple syrup and honey ( 1/4c & 1/4c)
Thanks for the information.Is there a problem leaving the granola for overnight and serving it as breakfast in the morning.
Can molasses be substituted for the honey or maple syrup?
Hi Pamela, I would recommend my Gingerbread Granola
My house smelled amazing after making this. Made it exactly as the recipe directed but added 1/2 tsp of nutmeg. Super delicious and not overly sweet. Love it! I’m excited to try some of the other flavour variations.
Hi can I substitute the honey for more olive/coconut oil? Thank you
Hi, I suggest the recipe as written for best results. I hope you try it!
i have bookmarked this in my recipes. i love it and make it all the time. thank you so much. i have some in the oven right now and i added coconut flakes, chia seeds, crushed cashews, walnuts and pecans and a mixture of pepitas and sunflower seeds. i usually eat it with greek yogurt and raw honey. yum yum. and it makes a great thank you for my cat sitter!
I’m glad you love it, Marie! Thank you for your review.
This recipe was ridiculously easy to make and exactly what I was looking for in a granola recipe. Absolutely perfect!!
The recipe is fantastic. The maple syrup and the coconut oil are essential. I use dried cranberries and chopped dried apricots.
Thank you for sharing!
I don’t normally write reviews on recipes I make as I never have the time but this granola is amazing! So lovely with some pain Greek yogurt and surprising filling, just the right amount of sweetness!
I added desiccated coconut with the oak mixture to roast and used pecans and cashews and raisins mixed in once cool. Been making this every Sunday for the week ahead!
Thank you for the lovely recipe
Still my tried and true granola recipe. Everyone I have shared this recipe with always confirms that this is the easiest and best base recipe. I just tried the orange zest to change things up. YUM
Hi!
I just made this granola recipe this morning; it’s all done and cooling right now! Can’t wait to try the granola with my standard plain Greek yogurt breakfast tomorrow. I used chopped up walnuts (because that’s what I had on hand) and will add dried cranberries and unsweetened shredded coconut. Looks, and I’m sure will taste so much better than the package of store-bought granola at the local grocery store. Much less expensive as well.
Love this! I used avocado oil and made half a batch :) I eat with defrosted cherries and yogurt.
Kate, the first time I made this granola I used the recommended 3/4 tsp of table salt and my partner and I found it to be so salty it was almost inedible. As a bonafide salt-lover, this surprised me. I ended up turning it into “sweet and salty” granola bars with the addition of dates, more honey, and almond butter. Since then I have made it with a scant 1/2 tsp table salt and loved the taste and particularly how clumpy it gets—it forms solid sheet after cooling and breaks into satisfyingly crunchy clusters! I also love how customizable it is. I just think that maybe your salt recommendation needs some rethinking, particularly for folks using table salt. Even so I’ll continue using this as a base granola to tweak as I please. Love your recipes!
I made your granola recipe using stevia versus sugar or honey.
Added a splash of maple flavour.
IT IS DELICIOUS!!!
So Simple…all pantry items!!!
THANKS FOR KEEPING IT EASY !
This sounds yummy! I need to make a nut free option- would it work to use just pepitas and sunflower seeds (total of 1 1/2c)? Thanks!
Can you please suggest how to make a NUT FREE version of your granola? Thanks! I love so many of your recipes & can’t wait to try this… just needs to be nut free.
Hi! You can use pepitas. I hope you love it!
Crazy good! I wanted to use up stuff I had, so I used walnuts and sesame seeds, honey and a little maple syrup. I think the sesame seeds were a really good addition. This was so easy! I’m never buying granola again.
Just made this recipe
I cut it in half just in case I wouldn’t like it big mistake very tasty crunchy goid flavour I added almonds to the mix and toasted the coconut flakes delicious
Thank you
Turned out delicious. I used honey for the sweetener and baked it 10 minutes longer so it would turn out really crisp. I’ll be using this recipe often. Thank you!
You’re welcome, Pamela!
Love this recipe, thanks for sharing. I added chocolate covered hemp seeds. I thought in the next batch I would try chocolate covered goji berries.
This is my go to granola recipe, it turns out perfect every time, sometimes i add every nut i can find the only thing i haven’t added yet is the kitchen sink.Pecans walnuts, almonds , cranberries, coconut pumpkin seeds,sunflower seeds apricots,figs. It is so good thank you.
You’re welcome, Carole! I appreciate your review.
I treat myself to expensive granola occasionally and this recipe has taken away the need for that indulgence. Made this once and fell in love immediately! Best granola ever. So easy. My 22 month old daughter loves it too! Making the second variation today.
This is our go-to! I use date syrup and/or maple syrup, normally just a little less than called for. Thank you!
Love to hear that, K! I appreciate your review.
And I’ll add in a little bee pollen with the raisins/coconut flakes, after it bakes. And a little nutmeg w the cinnamon for fun.
I’ve probably made this recipe about 20 times for my family. None of us can get enough! Delicious!
That’s great, Corey! Thank you for your review.
Can I use blue agave instead of the honey? I have tons of that on hand, and wanted to find a good use for it.
I haven’t tried it, so I can’t say for sure. Let me know if you try it!
Awesome recipe! I baked a bit longer – about 30 mins total. I used toasted sesame seeds and pistachios for the nuts and seeds. Delicious!
The first time I made it, it was wonderful. However the next two times it didn’t get crispy. Could it be that I needed to stir more?
Hi! Are you sure you got the measurements correct? Did you leave it in for the same time & let it cool completely?
Hi!
Thanks so much for this recipe, Kate!
Ive made it every week for about 6 months for our family- we all love it!
I usually make it with walnuts and peanuts, coconut and dried tart cherries/ delicious.
❤️❤️
That’s great to hear, Diane! Thank you for your review.
This recipe is so easy to customise according to taste, and it’s very forgiving if you don’t measure exactly. We add way more than 1 & 1/2 cup of nuts and seeds, putting into the mix rough-chopped cashews, almonds, walnuts, pepitas, sunflower seeds, and desiccated coconut. We combine honey and maple syrup (sometimes using only golden syrup instead… similar to molasses), heating it on the stove at low heat, and also adding two huge globs of peanut butter. Heating the coconut-oil/honey/syrup/peanut butter makes it much easier to combine all ingredients – consider doing this at step 3.
Thanks, from Australia.
I usually don’t leave comments, but this has become a staple of my diet and I am grateful to have found your recipe. I suffered a heart attack and had open heart surgery and my diet took a drastic change. I make this once a week and snack on the cookies, as the grandkids call them, and eat the crumbly stuff for cereal with fruit. Thank you for sharing this wonderful recipe.
I’m so glad you left a comment! Thank you for your review.