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.
Can olive oil be substituted for some or all of the coconut oil?
Hi Peggy, yes, olive oil is an option listed in the recipe.
Can you use avocado oil?
I recommend the recipe as written, but you can substitute is that is your preference.
Thank you for this easy and really just great recipe. I am in kidney failure, so salt is not an option and I delete it from the recipe. I found that if I used the maple syrup, that skipping the salt in the recipe doesn’t seem to lessen the taste for me. I make this once or twice every two weeks-depending if hubby* decides to eat as well. I do use only 1/4 coconut oil and then have 1/4 avocado oil.
I eat it every morning with a couple tablespoons of yogurt and some fresh fruit. I like it so much better than salt-free muesli since I prefer the crunch of baked oats. One thing I did do once (was apparently half asleep), I used foil and not parchment. Big mistake! Really stuck but hubby had some fun scraping it off during the day. With parchment, I can hold up edges to easily pour into my canister. *He doesn’t need to watch sodium and still loves it especially if he can steal clumps.
Hi Bobbie, I'[m so glad you enjoyed it and the recipe still works for you without salt.
Bobbie, nettle tea and nettle seeds have been known to reverse kidney damage and restore kidney health. Be well and God bless!
Delicious granola recipe!! The best I’ve ever made.
Is super good! I love this recipe!!
Can you use quick oats?
Hi Elizabeth, I recommend rolled oats, as quick oats won’t produce quite the same texture.
I actually use half rolled oats and half quick oats as it gives the granola better clumping capability!
I made this granola today, exactly your recipe, and it is SO good! I used my own pan and it didn’t come out as chunky as I would like so I just ordered the pan you mentioned in your post. This recipe is going to be a definite staple in my recipe box.
Hi Holly, I’m so glad you enjoyed it! The pan should help, but also really press down at the halfway point to form clusters, and let it cool completely before breaking it up, and that should help with the chunky texture.
The best granola! I’ve been making this at home for months and changing up the ingredients. I make an organic version with sprouted oats. Divine! I make a double batch and share with friends and family. Thank you so much!
Hi Michelle, thanks for sharing that the recipe works with sprouted oats. I’m glad you enjoyed it!
Thank you for this delicious recipe. We always have a supply on hand for breakfast, snacks, etc. We are also giving away as Christmas gifts to friends and family this year. So good.
So simple and delicious.
Hello Kate,
I just wanted to ask if you have the recipe for a 3x batch of granola? I don’t know if it might be easier to just multiply your proportions list or if it would be better to just follow a recipe. Thank you!
Hi Kevin, you can scale the recipe by multiplying the proportions, you will just need multiple pans as well.
My granola didn’t crisp up, it’s soft. I baked it for 24 minutes.
Total 5 star, the BEST granola recipe ever!!
It’s a great recipie. I put more nuts and seeds in the mix. I also cook it for 15 min longer. We live it with yogurt!
Thank you
This has become a staple in my house that needs replacing as soon as I run out. Store bought can no longer compare!
Thank you! Great recipe! I’ve tried with coconut smiles, sunflower seeds and almond slices this time and I also added some sunflower butter in place of some of the 1/2c sweetener. It’s smells delicious can’t wait to give it a try for the second time
I love this recipe! I used butter because I didn’t have any neutral oils (and I don’t quite love savory granola made with olive oil), but it still turned out incredible. It may not be as shelf-stable as granola made with seed/vegetable oils or olive oil, but it’s all eaten before it can go bad anyway! I personally love adding sliced almonds as a mix-in and honey to sweeten.
After many years this recipe is my Go To
I have made this it’s awesome but I need tweek it for someone who cannot have nuts even coconut. Will Avacado oil work and just sessame seed and sunflower seeds
Hi Jane, I haven’t tested it, but it sounds good, plus pumpkin seeds might be a fun addition.
This recipe is so delicious!!!
I make it all the time now, so delicious and healthy too! Thanks for the outstanding recipe.
This is the perfect granola recipe. I upped the cinnamon to 1 tsp because we really love cinnamon, used half maple syrup half honey, used about 1/3 cup each of pecans, peanuts, and pumpkin seeds. I did lower my temp to 300 since mine seem to get too dark too quick – just added about 5 more minutes or so to cooking time. Loved it so much!
I made a batch of this granola today and it’s delicious. I omitted the cranberries and instead added shredded coconut halfway through the cooking process. I also used EVOO instead of coconut oil. This granola isn’t just for breakfast. It’s a terrific snack too!
Hi Kate! I love this recipe, it’s so easy and delicious. I make it for friends and family and it’s always gone within the week. If I cut the recipe in half, do I also cut the cooking time in half or does that remain the same? Thank you!
Hi Kaleigh, cook on a smaller pan so it doesn’t burn, and you may have to bake for slightly less time, but not cut in half.
I’ve tried many different granola recipes and this is by far, our favorite! Bonus that its easy to make.
I love love love this granola. I did a banana nut granola by adding bits of dehydrated bananaa and pecans. YUMMY
Thank you for this simple yet delicious recipe! I had to make it twice in a row. My family loves it. No more store bought granola!
Happy Holidays Kate! I made this recipe yesterday since I had a random bag of raw oats and a couple tiny snack bags of nuts and dried fruit. I cut each ingredient in the recipe by half since I was starting with 2 cups of oats. This turned out so good! I used pecans, dried cranberries, pepitas, olive oil and cinnamon. Thanks for the tip on watching it bake carefully until golden brown. Just had it with milk and it’s delicious. Thank you for posting and hope you have a great holiday season with your family.
PS 5 star rating, of course!
First time making granola. On a whim I wanted to make some to have with yogurt. I will likely be making versions of this for years now! It’s great just as a snack.
I did use quick oats and it’s fine. It’s what we had on hand. Will try old fashioned rolled oats at some point. I read they are more chewy which would be a good texture but its good stuff even with quick oats.
I used sugar free “honey” for the sweetener and it worked well. Just to cut back the carbs a little.
This granola has the best texture! Everyone in my family loved it, especially my kids.
Wonderful granola make it all the time
What size baking sheet do you recommend, half sheet pan or full sheet pan ?
Hi Diane, I recommend using a basic half sheet pan for this recipe.
I’ve made this recipe several times & it’s SO GOOD! So many people love it I’ve decided to pass some out for Christmas. Have you ever done it using silicone molds? I’d like to try it but not sure how to adjust the cooking times. Any suggestions? TIA!
This is a win with the whole family. Kids love it and will eat with milk, yogurt or by itself. Hubby just can’t get it enough. I brought it to work when it was my turn to make snacks to share and everyone loved it. Someone even said the don’t like store bought granola but love this one and even asked for the recipe! Thanks for sharing!!
Hello,
I’m so excited to make this recipe, I just have one question though. It seems odd to me to add the dried fruit after baking and cooling because I want it to be integrated into the granola and I don’t see how it would if I add it after it’s cooked and completely cooled already. So wondering what would happened if I added before baking or at the half way point when I turn it instead. Hope you or someone will have the answer for me, and thank you
Hi Jodi, the fruit will get tough and even burn if added during cooking. I recommend the recipe as written.
This is the best. I have made it two times and delicious both times. I was wondering if anyone has tried cutting the oil in half? And how it came out? I do like clumpy granola so if cutting the oil will sacrifice the clumps I don’t want to try it. Thank you for this wonderful recipe. It will be a staple in our house for years to come!
Made as written and it came out DELICIOUS! Will be making it for friends as holiday gifts.
Wondering if I can cut the sugar content (maple syrup) for those who need to limit the amount?
Hi Alyson, I prefer the recipe as written, but many others have shared they have customized the syrup and oil contents to meet their needs.
Curious why this is only good for 1-2 weeks. Other granola and muesli that I buy stays much longer and no need to freeze it.
Hello, the oil used to cook it can go rancid at room temperature over longer periods, but freezing will preserve it.
Great recipe! I’m going to make it again and gifted it to friends!
Making granola with my teens is a great way to connect. Unforced, natural conversation over an unforced and natural recipe.
Omg this is so good, I’ve never made homemade granola before. So easy and the taste is out of this world. My husband loves it as well. Thanks for sharing this.
So so good!! I did use half the oil and little more sweetener as well as like half the salt but that is just to my taste. I have also skipped the honey and used only syrup to make it vegan for my sister and it was still so good! This granola is so crunchy and yummy!
I’ve been making this for years, I’ll add some Rice Krispies to it for an extra crunch sometimes but this is a perfect recipe.
Simple and unbelievably delicious
This is delicious. I did the added coconut and orange zest, pumpkin seeds and in addition to the cinnamon shook on some ground ginger. Used the no sugar maple syrup. This recipe is definitely a keeper.
This granola has such an amazing flavor! It is perfectly crunchy too… not just chewy unlike other homeade granolas. I love subbing the vanilla extract with almond extract, it is soo good!
Hello! I know this is going to sound like a wacky question, but would you recommend popped quinoa if oats can’t be used? I’m unfortunately allergic to oats but used to love this recipe SO MUCH. So, I’m hoping to find some alternatives.
Hi Kate, I haven’t tested it, but it sounds like it would be worth trying. If you do use it, please share the results.
The trick to have it clump is only stir it once and then let the sugars caramelize at the bottom of the pan and don’t stir it when it comes out. As it cools the caramelization will keep it clumpy:)
just made this for the first time a couple days ago and i cannot stop eating it. i did add a lot more cinnamon and also brown sugar, a little more salt, but i think it would be delicious otherwise. i used sliced almonds and sunflower seeds which paired so so so well! i never would have thought to use the sunflower seeds, thank you for the suggestion! the sliced almonds toasted and stuck really well, along with the coconut shreds, mmm. i topped it with cranberries and raisins and added about an extra 1/3 cup of fruit. i make a granola bowl with frozen strawberries and blueberries, more coconut shreds, cubed pear and almond milk. seriously delicious and so easy to make.
This is my second time making this recipe! It’s a keeper. Best granola ever! I used the honey instead of maple syrup.
Absolutely delicious. I’ve made it several times. I use dried tart cherries in place of cranberries.
Five star for sure!