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.
Love Ithaca granola from the first me i cooked. If I want to add chia and flex how much it’s will be? Thank you
Would it be ok to use quick oats??
You can, but it won’t have the same cluster result. Let me know what you think!
Thank you for sharing, this granola is absolutely delicious and so much better than store bought. Not to mention, it can be made at a fraction of the price! A big thank you from South Africa ❤️
It looked good and smelled great but crumbled apart and did not form into bars. I’m not sure what went wrong.
Hi LJ, I’m sorry to hear that. How long did you bake it? Did you let it cool completely?
I’ve made so many variations of this recipe since finding it last month! Love it. I reduce the salt amount a lot unless I’m making savory granola, otherwise too salty for me – but a great recipe with lots of ideas for different variations provided. Always tastes best starting the day after making it, in my experience, and stays good a long time stored in an air tight container.
Thank you for sharing, LC!
This is good granola! I added chia seeds and used half walnuts, half pecans and added 2T pepitas. I added coconut butter to the melting coconut oil. YUM!
I’m happy to hear you enjoyed it, Heidi!
Hi Kate, I’ve been making your granola recipe for about a year now and I just love it! I eat it most days with fresh fruit and yogurt. Thank you for sharing!
Great to hear, Bud! Thank you for sharing.
I love this recipe! Easy to make and throw in different nuts and dried fruits depending on what I have on hand. I use EVOO, honey and a bit of syrup for the sweetener.
Can this be made with vegetable oil?
I prefer it as written, Heidi.
Can I soak the oats overnight before baking?
I’m not quite sure the end result without testing that myself. Sorry!
I make a batch of this granola at least once a week. It’s a family favorite! We’ve used this recipe for years and change the mix-ins and oils for variety.
I made this! Delicious and easy. I used trail mix and just separated out the mix in’s I wanted to use. My hubs is low-sodium, so I didn’t add any salt.
Have you used flakes barley instead of oats to make granola. I seem to have a reaction to oats no matter what sort. What do you think.?
If you try it, I would be interested to see what you think!
This is a great granola recipe! I usually make it a lot healthier with less syrup and oil, but it’s just not great that way! It’s so nice to have delicious granola again. Thanks!
Absolutely love this granola recipe, made it 3 times now & perfect each time. Especially love the clumpy bits, which I’ve found hard to achieve with other recipes. I usually make the basic recipe & throw in whatever dried fruits & nuts I have in the cupboard. Definitely give it a try, you won’t be disappointed!
So good we can’t keep it in the house. It’s the right combo of everything. Made a double batch today!
I love to hear that, Kris! Thank you for sharing.
#Cookie&Kate,
If I want to add chia seeds & flax seeds should I do before, halfway or after baking?
Also, could I add protein powder to kick up the protein?
Hi, I haven’t tired it but you could try and add after you toss. I’m not sure if you will get the same clumpy finish or if they will burn. You can try to add it when you serve it too.
This is the best granola recipe! Simply delicious!
I’m happy to hear you enjoyed it, Karla.
We all of this granola! It has become a family favorite!
Love this recipe! It’s clean and simple, and a great base from which to get super creative with add’l flavors. 10 stars, Kate!
Thank you, Rae!
Just packed up another batch of this granola – I got really nice clumps this time, by following the instructions exactly. I use olive oil and maple syrup, and everything else per the recipe except that I replace a quarter of the oats with buckwheat groats, and no dried fruit for me. We usually have this with yogurt and fresh fruit, and for some reason I don’t like the combination of fresh and dried fruit. I figure I can always add raising or cranberries to an individual serving when wanted. I typically make just half the recipe and that fills two medium size (500 ml in Canada) deli containers. It’s quick and easy enough to make, and freezer space is at such a premium, that I don’t see a reason to make a lot at once.
Can you use toasted nuts, or only raw?
It was very tasty but definitely wouldn’t clump☹️
Did you let it cool completely? I’m glad you still enjoyed the taste!
This is my go-to granola recipe and I change it up every time depending on what I have on hand. Today I used chopped dates and pumpkin spice :) thanks for the fab recipe !
You’re welcome, Lindsay! I appreciate your review.
Hi
I love this recipe and everyone seems to love it. I baked mine at 350 for 20 mins, it was golden brown on top and let it cool. But the underside of the granola was sticky and a little moist. I had used honey as I don’t have access to Maple Strup where I am from. How can I make sure the bottom layer is crisp too?
Hi! It sounds like you may have not been using a large enough pan. What size was it? Did you toss it half way?
Super delicious. Made this five times now. I don’t mind subbing molasses for some of the honey, and a couple tablespoons of dark cocoa didn’t hurt either.
I’m glad you love it! Thank you for your review.
Love it, so much better than store bought
This is the most delicious and helpful granola ever! After being on chemo for nearly 13 years, my gastric system was completely destroyed. Regulation became my biggest challenge. I’ve avoided store bought granolas because they’re so high in bad sugars and fats. Then I found your recipe and HALLELUJAH, I’m so glad I did I make it with grape seed oil and local maple syrup, good nuts and unsweetened coconut. I add fruit to my bowls and use oat milk. Your granola is best thing I’ve started eating daily!
Thank you, thank you
Gloria
I’m so glad you found this recipe, Gloria! Thank you for sharing.
I have made other recipes for granola and I immediately remove granola to aluminum foil to cool after taking out of the oven. For this recipe do you cool in the pan?
Hi! Yes, you want to leave untouched after you pull out of the oven to let it cool.
What a great recipe! Turns out amazing every time. I also use half maple syrup and half honey. Sometimes I change up the nuts and seeds and use a mixture of pumpkin seeds, sunflower seeds and pistachios. Dried blueberries are also yummy in it. Once cool, I vacuum seal some and throw in the freezer. This is my go recipe for homemade granola. Thanks for the recipe.
Made your granola recipe today and it’s so yummy! Nice amount of sweetness and so much flavour.
For the nuts etc that are required in your recipe, I ended up buying on sale a large bag of premium mix (had peanuts, currants, sunflower seeds, pumpkin seeds, roasted almonds and raisins), and used 2 cups.
I ended up putting too much of the mixture on the pan (even though you said not too lol), so it didn’t toast as good. So split between 2 baking sheets and cooked for another 5 minutes to finish toasting.
As you noted, the mixture will still look and feel a bit moist, but after letting it sit for the 45 minutes, it was beautiful and crispy/toasted.
My adult kids loved it and will be taking too work for snack:)
Thank you so much
You’re welcome, Lisa!
I forgot to make it 5 stars on my comment I just made:(. Please change it if you can. Thank you
Trying to have a high protein diet with the benefit of fiber and oats. Has anyone tried adding in any protein powder of collagen without affecting the taste??
Thank you for any help / suggestions :-)
I love this recipe. I like to cook my dried fruit, so added at the beginning. The first time I made it, I misread the oven temperature (where were my glasses?!!!), but it still came out great. As someone else said, a very forgiving recipe!!! Thank you!
I’m glad it still came out, Jane! I appreciate your review.
good recipe, it was yummy
I’ve made this now twice and I can’t stop sharing it and or eating it and k find more dried fruits to add to it thank you so much for sharing it. This is what I call my Crack it’s addictive. I don’t drink or smoke nor so drugs but if this was a drug I’m forever hooked
Enjoying it graciously,
Georgia Tarpley
This recipe is absolutely amazing!!! Love love love it! Thanks so much for sharing this! Have made it several times,and I love to do it with olive oil and honey,I always add coconut halfway through. This is my go to cereal and I make fresh banana milk as well!! Thank you Kate!!! 5star rating from me!
Wonderful to hear, Sharon! I appreciate your review.
The best granola recipe, delicious! I change it up with amaranth puffs, rice puffs and alternative, like bean flakes. Add fruit once toasted… YUM!
I’m glad you loved it, Angela! I appreciate your review.
A great recipe that I’ve made several times now. Less sugary than other recipes I’ve found and a good alternative to processed cereals. Not to mention cheaper than buying it at the store. I make it rather basic (no add-ins except some sunflower seeds) because of varying allergies and preferences in my family. I’ll often stir some dried fruit into mine before eating it and throw in some chocolate chips for the kids.
I’ve made this granola many times and it’s so delish! I tried an experiment this weekend and made a half batch with no fruit or other mix-ins. Stirred orange zest and finely chopped rosemary in at the end. And used it as a crumble topping for a vegan pumpkin mousse parfait I created. Holy cow was it amazing!!!!
I add a whipped egg white to granola before baking. I sprinkle dried fruit on after I remov we from oven. Baking it in makes the fruit hard.
I love your recipes, Cookie and Kate. All of them, homemade, not fussy, and easy to make. This granola is now my favorite, made with various ingredients like dates and assorted nuts, chocolate chips, cranberries, or whatever I have on hand. I’m grateful for your down home recipes and your positive comments! Thanks from Canada, eh?
The best recipe! I’ve tried so many. This one is straightforward, adaptable, and so delicious.
Mine came out burnt at 20 minutes :(. Maybe my oven is hotter than it says. I’ll get a thermometer and try again with half the time.
Let me know if you try it again, EJ!
I have 2 other granola recipes I have used in the past, both are delicious. However your recipe is the BEST! I absolutely love it! Thanks for the recipe.
You’re welcome, Tricia! I appreciate your review.
Hola Kate,
Gloria here with a question.
I love roasted nuts and have tried so many with mixed results. The nuts in your granola recipe are the best! If I roasted nuts with your liquid combination, (no oats) and roasted them the same amount of time as your granola recipe, would they come out just as good?
Generally if I make maple syrup nuts they turn out super sticky, no matter what I do.
Hope your day is filled with remembrance and reflection
Thanks ☺️
Hi Gloria! I would suggest looking at mySweet & Spicy Roasted Party Nuts for some guidance!
Just made another batch and used walnuts instead of pecans. To my taste, it turned out rather bitter. OK for just me and my husband but I’d not serve it to company. Next time – pecans all the way!
I love this recipe! It’s my go to.
This morning I tried it using quick oats since I am out of rolled oats and it worked great! I just watched that it didn’t overcook, and put it in for less time. (14 minutes stirring halfway)
I also halved the recipe so you can take that into account. But it turned out so perfect
This is such a delicious and easy recipe! My husband doesn’t like cooked oatmeal. He always prefers granola, which is so much more expensive. Now I have the best of both worlds for him. I can buy it at oatmeal price, and feed him granola. He and my 16 yo both say that it’s the best granola they’ve ever had.
Great recipe just love it. Made it twice now. But I’ll never buy granola again. Thanks!!!!!