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.
Perfection in oat form! I love this granola. I make mine with coconut oil and maple syrup and a mix of almonds/pecans. I bake it for 21 minutes and then leave it on the baking sheet for 45 painfully long minutes, but I wait because good things come to those who wait. The chunks of love that formed were a wonderful treat.
Thank you for your feedback, Kat! I’m glad you love it.
Hi, I make this recipe for my family probably several times a month. My sister in law asked for the recipe, but does not have an oven. Would you suggest adding water, and how much, to perhaps prepare this in a microwave? No worries if not…Keep up the great work.
S. in DC
BEST GRANOLA EVER!! Been making for about a year now. Follow the recipe to a T except I use 1/2 honey, 1/2 maple syrup and I only bake for 20 mins, stirring in the coconut halfway through. I make a double batch because my family members love it so much, so there are always mason jars full going to different households. Such a delicious recipe, thank you!
That’s great, Andrea!
Hello, I make your recipe this week, It was very easy and taste’s sooo good thank you for this. I have a question, could you tell me if I don’t add salt and I didn’t, what would the sodium be. Just looking for lower salt. Thank you again!
You’re welcome, Jeanne!
I need to keep my sodium low in all recipes and am vwry careful with everythi g i make. I use only a pinch of salt so that’s about 200mg of sodium for the entire batch. I have to sat it’s still delicious. Whatever nuts I use are not salted. I don’t think any salt is needed. I’ve now made this with some variations at least 2 times a month for nearly a year and it’s just outstanding. Low sodium users jest need to be aware of how much sodium is in the other ingredients. Be sure that the oats you use have no sodium.
Hi Kate,
I love your recipes and select yours over others when trying something new. I could not find my old standby granola recipes from the seventies so used yours. You would think I knew it by heart by now but I didn’t. I found mine as i went through my recipe box one more time while the granola was cooling. It was the same recipe. I use a mix of nuts and seed for the full amino acid chain and usually throw in some wheat germ. I used 1/4 cup olive oil and 1/4 cup grape seed oil. I have never ever used salt but gave it a try after reading your comments. I scaled it back to 3/4 teaspoon because I used table salt.
It is way too salty! Maybe when I mix it with a liquid such as almond milk , soy milk or fat free dairy it will taste less salty. I usually can not stop eating it, but not this time.
Thank you for your recipes. I love how you post the nutritional values, use healthy ingredients and no sugar!
Joan
I tasted this at a neighbor’s house when she was making a batch and have been making it ever since. I follow the recipe, using olive oil and maple syrup, cutting that back a bit. I also sometimes add in some kasha (buckwheat groats) for added crunch. A favorite is as a topping on yogurt with fruit.
Great recipe! I made the nut and honey, it turned out wonderful. The only thing I changed, I used almonds in place of the pecans. I’ll definitely make this again.
I came across this recipe in November of 2021. I believe I left a five star review at that time. My husband uses this granola as an addition to his morning bowl of cereal and I add a quarter cup to my lunchtime vanilla yogurt. And this has been daily since 2021! I am back today – as yet another batch cooks in my oven – to add an additional comment.
I have had no trouble at all with the crunchiness and “clumpiness”of the finished granola. I spread it to the edges of a large Nordicware baking sheet and flatten it with a spatula. After 12 minutes at 350 I carefully toss it all with a fork and then flatten once again using a lot of pressure. After an additional 12 minutes I put the pan on a rack to cool without disturbing for several hours. I then sprinkle with chopped dried fruit and store in large chunks in a freezer bag leaving out a fresh mason jar full on my counter. Yum, yum! I prepare this with the coconut oil, maple syrup and vanilla and always add a full cup of chopped almonds just because. Thanks, Kate for a winner!
I make this using olive oil, so much better then store bought. Thank you for the recipe !!
You’re welcome, CC! Thank you for your review.
How am I only finding this recipe now!!? Like so many others, this has become our go to granola. We have stopped purchasing it and I make at least one batch every week or every other week, depending on who is home — so delicious — thank you!
I’m so glad you finally found it! Thank you for your review, Alisa.
I came across a bargain for oats and thought I would try your recipe. I followed it exactly and it came out great. Going to be my go to now! Thank you!
Great to hear, Lisa! I appreciate your review.
The very best granola recipe that I have ever tried. So yummy and easy to make. It also makes the house smell so good as it bakes.
Great to hear, Rebecca!
Fantastic recipe – works every time. I’ve played around with it sometimes but always keeping the base ingredients. Always delicious. Only problem – I can’t stop eating it!! Thank you!
You’re welcome, Jo! Thank you for your review.
This is a lovely recipe, a friend shared it with me and I have shared it with lots of other friends and we have all said bye to store bought granola. Now I use this as my daily snack when I’m at my computer. I just made a big batch, x2 of everything listed on the recipe. If I’m lucky it will last a week, my family love it.
I have tried lots of different nuts and seeds together; almond, sunflower, pecans, chia, pumpkin seeds, walnuts, I tried hazelnut this time and it appears the nut is not fully cooked after 30 minutes. I have only used olive oil but will be sure to try coconut oil and honey for larger chunks. Wished I had read chats before commencing this batch.
I have made this granola recipe, followed the directions but up ended up burning the dried fruit. Have others had this problem? I am now going to add the fruit later. any thoughts?
Oh no! You don’t add the dried fruit until after it’s out of the oven. See the final steps. I hope you try it again!
Such an awesome recipe!! First time (like others) I accidentally baked the dried fruit. It was still delicious but the fruit was like little rocks, haha. I originally used olive oil, maple syrup and sunflower seeds along with the cranberries and yellow raisins. There were really nice chunks in this batch. My second batch was made with corn oil, maple syrup, slivered almonds and the same dried fruit. This time, I put the dried fruit on top right when pulling the granola out of the oven….much better. And, still nice chunks.
This is truly my favorite granola ever. I love it on yogurt, but it’s also delicious all on its own. I love how versatile it is!
Baked for 21 minutes on 350 and it nearly burned – would not recommend
Hi Bob, I’m sorry to hear that. Did you toss it half way? How did it look at the halfway point?
This is my daily breakfast! Have it with frozen blueberries and yogurt. Just perfect. Depending on what seeds I have around, I usually add some … mix c raisins in after it’s cooled.
Sounds delicious, Marilyn! I appreciate your review.
My go-to granola recipe. Love it. My Hubbie eats it straight out of container . My son loves it with yogurt and blueberries for breakfast. We all love nuts so I add more than the recipe states. Will try the lower rack during last half of cooking as comments below suggested next time.
I make this every month and have for several years. It is the best granola I’ve ever found. So nice to control the sugar and have lots of variations. I have it for breakfast at least 4 days a week and as a topper for yougurt and fruit snacks.
Made this morning. Delish. Wish I knew how many calories it is..but I know it would be hard to figure out depending on what seeds/nuts/fruit you use.
I’m going to like this NEXT time I make it, but I can’t believe everyone found this salt level palatable. It is SOOO salty that I am going to need like a whole unsalted batch to dilute it.
I’m sorry to hear that. You can always omit it. Thank you for your feedback, Nicole.
I made this but added about 1/2-1 cup of blueberry puree. I also used dehydrated fresh cranberries and blueberries. It was delicious! The sweet and salt were perfect and paired nicely with coconut milk for a lovely cereal!
That sounds interesting! I’m glad it turned out, Michelle.
I made this but added about 1/2-1 cup of blueberry puree. I also used dehydrated fresh cranberries and blueberries. It was delicious! The sweet and salt were perfect and paired nicely with coconut milk for a lovely cereal! Thanks for the awesome recipe for a healthy snack!
I love this as is but have been craving peanut butter granola. If I wanted to add natural peanut butter to the recipe, any thoughts regarding when and how to add? Would any other other ingredients need to be adjusted?
Many thanks for any suggestions.
Hi Heidi, I recommend this best as written.
My go to granola recipe. Love it! Thank you.
You’re welcome, Star! Thank you for your review.
This was the first granola recipe I’ve tried and I don’t need to search for another. It turned out perfect! I used pure maple syrup made by a friend, and added pecans, hickory nuts, cranberries and raisins. I had to use some instant oats because I didn’t have enough rolled oats but it still turned out with lots of chunks. I will be making this on a regular basis!
That’s great to hear, Patti!
Absolutely delicious! I used ghee and it was so buttery. 21 minutes burned the nets but it was still so good. Next time I would try 18 min in my oven. Also, too much salt. I would cut it in half. Thank you so much for a wonderful recipe!
This is the best granola I’ve ever had. I’m the minority and prefer my granola loose (not chunky). I used the maple syrup/coconut oil combo and could not have been happier! I did not even add fruit, just oats & nuts. It’s so good on yogurt, berry parfaits. How else does everyone enjoy their granola? I’m looking for more ideas on how to eat all of it.
This granola recipe is a fam fav in my house+ I make it almost weekly! I add dried cherries, pecans, dried apricots and raw pumpkin seeds. Yum! I made a mistake of using oven- toasted oats once, don’t try that-
I’m really enjoying this granola. I was making another recipe for years, but it has a lot of fat and sugar (peanut butter, brown sugar and honey). This recipe is much lighter in taste. I didn’t have coconut oil, so used regular canola oil but think I will try another oil next time just for fun. I do add coconut chips which I enjoyed in the other recipe. Definitely a keeper!
CMyers, Oregon
Your recipe is a big improvement to my casual, no-recipe homemade granola! Your proportions for oil/sweetener (I used coconut oil/maple syrup) and cooking temp. of 350 degrees helped created a golden, perfectly sweet granola. I also loved using pecans and getting out of my walnut rut (with no offense to walnuts, I just overuse them). Thank you for this recipe and all of your well-tested recipes, Kate! I just ordered (through my local bookstore) your cookbook for my daughter-in-law for her birthday : )
I hope she enjoys my cookbook, Maria! Thank you for your kind comment and support.
Thanks for a wonderful recipe! I make homemade yogurt and this is perfect for stir-in. I spread the granola out over two pans and stir to avoid chunks and it adds a wonderful crunch to the vanilla yogurt!
Your’e welcome, Janey!
Can you use quick oats as well?
This works best as written, otherwise it won’t clump the same. I hope you try it!
This granola is so over the top amazing that I can’t believe I’ve been wasting my money on yucky store bought granola this whole time! It’s the perfect crunchiness and blend of flavors. I put pecans and coconut and love that combo. I wasn’t a fan of using olive oil, tasted a little greasy to me but coconut oil is perfect. I freeze this and eat it right out of the freezer with yogurt and fruit. So so so yummy!
This was so easy and is absolutely delicious! I used coconut oil, honey, maple syrup, pecans, lots of flax seeds, pepitas, shaved almonds, and dried cherries. I doubled the seeds. Game changer!
Generally, big manufactured granola is pretty gross. I can’t believe I’ve been spending so much on Whole Foods granola for so many years when I could just make it from scratch.
Thank you for your review, Lexie!
Made this and now on my second batch…best I have found but it doesn’t last long…family loves it as snacks. I added lots of dried fruit and nuts its a big hit!
Hooray! That’s great to hear, Jem.
Ive made this recipe twice today now and I am confused and annoyed….first attempt burnt the crap out of it, i figured it was my fault because i forgot my oven is running hot so i made it again 30 degrees lower and again burnt it….
I guess ovens vary? Is it my fault or the recipe, other people don’t seem to have had the problem.
Delicious! I have no intentions of buying store bought again thanks to this recipe.
Wonderful to hear, Courtney! Thank you for your review.
This recipe is absolutely fantastic!! So easy to make and so absolutely delicious. It makes a good amount so we routinely give some to family and friends who also think this is by far the best granola they’ve ever had. Thank you so much for this wonderful and very often used recipe!!
I have made this recipe multiple times and it is hands down the best and easiest to follow…
I do however double the cinnamon and add pumpkin spice to the mix.
Not to mention…..the house smell fabulous, who needs oils burning??
I’m glad you love it, Lessa! I appreciate your review.
I’m making my first batch now…I had to use a salad topping bag that had sunflower seeds, pepitas an pecans because that’s what I had. I added some walnuts too! I’m not sure it’ll turn out but I also added a sprinkle or 2 of cayenne pepper to offset the sweet. Wish me luck….
I’ve never gotten so many compliments on a recipe—thank you for the most delicious granola I’ve eaten!! I used a little less olive oil—about 1/3 cup—and sweetened with maple syrup. I tried it with cranberries but prefer it with just the nuts/seeds (pepitas, sliced almonds, sunflower seeds, pecans). A friend gave me back the jar in the hopes I’d make her some more—that’s high praise to you!!
You’re welcome, Lore! I appreciate your review.
Made this today. I added an egg white and some ground flax for added protein. Delicious- thank you for the recipe!
You’re welcome, Mary!
Wowww!! There is a reason this recipe has 20x the number of reviews of the second most popular granola recipe. Just made this with my hubby and we
can
not
stop eating!! This has been the most delicious food we’ve baked in our oven. Will be sharing with all my friends, thanks so much for sharing such a wonderful recipe with the world <3
That’s great to hear, Grace!
Wonderful. This will be my go-to granola recipe. I didn’t have coconut oil, so I used avocado. Once before I used olive oil and didn’t care for the aftertaste. I used 3/4 honey to 1/4 maple syrup. This was a big hit. Thanks for this recipe!
Thank you! Worked a treat and was delicious.
Totally sensational, healthy, delicious and most versatile muesli recipe I’ve come across. I read all of Kate’s advice/tips and variations and nearly all the comments before making. It truly is the BEST and you truly can mix it all up – some weeks I add dried pear or dried mango or ginger and any nut (not salted) works a treat) including adding hemp seeds and flax seeds some weeks instead of the pepitas or sunflower seeds. Adding coconut flakes with coconut oil some weeks is yummy and other times I’ve do half olive/half coconut and other just light olive oil – IT ALL works a treat. For crunchy I found one comment quit hat helped and that was in the second half of baking I put my tray in the oven and let it cook in the oven – you must mix the oil and honey/syrup in thoroughly and let it really cook to room temp and use your hands to break up into chunky bits and lattes down with the back of a spoon by pressing it down when you first out it in the tray and again half way once you’ve mixed it all up again. You can’t go wrong. Kate, a sincere thank you for sharing such a healthy and delicious start to our day enjoyed by all age groups. For Xmas I made beautiful big glass muesli jars nicely decorated with ingredient labels all everyone loved it / a great homemade gift to share with family and friends. For those who are totally organic you can make this entire recipe with all organic ingredients. Thank you Kate.
Thank you for sharing, Ali!
We loved it!!
I’m making it again and I will never buy granola in a shop ever again!
It was absolutely delicious. I used pepitas, sliced almonds and cranberries.
Thank you for the recipe and all the tips
You’re welcome, Nathalie!
Oh my gosh! This is my first attempt at making granola and I am in love with this recipe. My husband thought I was making oatmeal cookies, it smelled so good baking. I followed the recipe exactly (but cut it in half because I’m the only one that eats granola) It still made enough for me to enjoy for several weeks. I added raisins, chopped dried cherries, dried prunes, pistachios and walnuts. Can’t wait to add some to my homemade yogurt.
That’s great to hear, Phyllis!