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.
If you like big clumps, you could also lay parchment over the top and press down with oven mitts when it’s still hot. For me, this is slightly easier than a spoon for really packing it down.
Also, baking this granola is my favorite way to make my house smell good…better than any candle or potpourri!!
Made this recipe for granola. Very good. I added more cinnamon as I like it and it is terrific. Very easy to make and easy to change ingredients
This is the best granola as advertised! I added coconut butter instead of the maple syrup, only because I had it left over from the Keto days. And added coconut flakes halfway through. My husband kept eating it as he stood talking to me. (He turns his nose up at granola normally)
Thank you!
You’re welcome, Anna!
Can this be made in an air fryer??
I haven’t tried it so I can’t say for sure, sorry!
How long is this granola good for?
Hi Heather, see the final step.
Hello, thank you for your good website, very simple and excellent and affordable recipe. Great, great, thank you
You’re welcome, Ali!
I share this recipe with others…it is the BEST. I sprinkle freeze dried apple powder on it just to make an apple flavored granola. Your recipe is so versatile and flavorful! I have used the coconut oil or the olive oil and both are amazing ❤️❤️❤️
Great to hear, Bonnie!
I’m always making this recipe, sometimes with walnuts and dried cherries. Sometimes almonds and cranberries, or ginger and dried orange peel. Everytime it’s a winner and I find myself giving it to family and friends, thankyou for a wonderful treat.
You’re welcome, Judi!
Really tasty and super easy!
Probably the best I’ve ever made and eaten. Thank you so much for sharing this wonderful recipe <3
You’re welcome, Stephanie!
Rolled oats work ….but will quick oats?
They won’t likely hold up the same. Let me know if you try it!
I have made this recipe at least 6 times and every batch has been a bit different. Every one – amazing!
That’s great to hear, Natalie!
This recipe is amazing. I make it all the time, I adapt it for my niece who doesn’t like dried fruit and my 47 year old son who can be difficult to please.
Thank-you
You’re welcome, Lorriane!
This is such a great granola recipe! It’s definitely going to be a staple in my house! Thank you for this awesome recipe!
Wonderful, Susie!
sounds like a bit too much salt to me. I generally cook without salt for blood pressure. how much can I omit? just made a batch and added raisins, chopped walnuts (all I had on hand!), coconut flakes and chia seeds. looking forward to tasting!
Hi Ruth, you can omit if you prefer.
I make this granola all the time it’s a staple in our house.
Thanks for sharing
Thank you, thank you, thank you!!!
Have been making this granola every week since I found this recipe.
Usually use grape seed oil instead of EVOO, use coconut oil when making for coconut lovers.
Sometimes maple syrup, other times use pure date honey (really good and adds a hint of dates to the taste).
Always use pepitas, sometimes add slivered almonds and/or walnuts.
Same with the dried fruits – apples, blueberries, goji berries, cranberries, or a mix of some…. Just to give it a little different twist with every batch.
I am now officially the “granola person” among family, neighbors and friends.
Have I said thank you?
My family loves this recipe. I’ve already made it twice. Can I add hemp seed, Chia seed or almond flour to this recipe.
I recommend this recipe best as written.
Love this recipe as does my family, I’ve made it twice & will continue making it. I decreased the oven temp by 5 degrees & baked about 5 minutes less as my pan is a darker metal which cooks faster.
I will make this again & again, possible Christmas gifts…. Thank you!
You’re welcome, Charlene!
I have made this granola twice now and absolutely love it. I used olive oil and maple syrup as my liquids and my granola is delish, not overly sweet. This is an incredible go to recipe!! This will be a staple in my home!
I love to hear that, Jennifer!
Hello thanks for the recipe. I tried it today. Overall it’s good but there is a bitter taste at end of every bite. Do you know what might be wrong ?
I used maple syrup and coconut oil.
Also any chance you have recipe for chocolate granola ? And any suggestion on reducing sugar content via sugar substitutes .
How long did you bake it for?
I made this a few times and I love it. So does my family. Who knew it was so easy?! Parchment paper is a necessity!
Will continue to make
Great recipe! I added dried tart cherries and halved the pepitas with slivered almonds and my favorite …pecans. Never will I bother with store bought anymore.
Start my day with this as an add on to fresh fruit with yogurt. Very tasty on ice cream! Thanks for making my day!
You’re welcome, Arlene!
Do you think it will be ruined if I put the cranberries in before baking? it’s currently cooking. Thanks for this recipe I totally messed this up.
How did it turn out?
Hi, I am doing the weightwatchers plan. Does anybody know how many points per serving this granola is.
Thanks
A wonderful recipe, thank you. The recipe has really clear instructions and so simple to make. I made it this morning and cannot stop nibbling away at it!
Would it be possible to use less maple syrup/honey and more coconut oil? I would like it to be less sweet.
Thank you, it’s been a staple for a few months and I have it as my afternoon snack with Greek yogurt and berries. The oats keep full and the maple syrup takes away the afternoon sweet craving.
I made this with maple syrup, almonds, pecans, craisins, and unsweetened coconut. I added a little almond extract in addition to the vanilla and both cinnamon and cardamom. I used a mix of olive and grapeseed oil because it was what i had. I also added a little flax seed meal because I figured it wouldn’t hurt. It is currently cooling, but it tasted great before it went into the oven, and I almost couldn’t stop sampling some while still warm. Excited to try this again with different mix ins. Thank you for the great recipe!
I found that mixing the vanilla,honey,syrup,melted coconut oil together seemed to be more beneficial. The recipe is very good!
Love this recipe! I have found the honey is what makes the granola nice and clumpy. The syrup, however, did not produce the same result. Never going back to store-bought granola again!
That’s great! Thank you for sharing, Natalie.
Hiiiiii if I don’t use dried fruit, will it change the recipe? I don’t care for dried fruit very much.
Hi Misha, you just won’t need to add it at the end when it’s cooling.
My go to granola recipe. I add a few tablespoons of peanut butter too and use 1/2 maple syrup and 1/2 honey. Delicious. Love the chunks!
This is the best granola we’ve had! Hubby doesn’t want to eat store bought granola anymore. Hahha! Thanks for the recipe! I just added extra 1/4 c of honey cause we like it sweeter and reduced the salt to 3/4 tsp. Thanks.
Hi Kate!
Do you happen to have the break down on how many grams of:
Fiber
Sugar
Protein
Sodium
carbs
I was just curious. I realize with different add ins it would vary.
Hi Tammy! The nutritional information is in the notes section. You need to click to expand.
This is perfect and so easy to make. Next time I’ll remember to freeze it to extend its life. I’m the only one eating it in my household. So much better than store bought, even quality brands.
This recipe is bomb and everyone who tastes it wants the recipe. It’s good by itself for dessert or on top of yogurt or ice cream!
I love that idea! Thank you for your review, Katelyn.
Looking forward to making Granola
I’ ve been preparing this recipe for a year now and I (and my family) find it excellent. My only observation is that 21-24 minutes in overall seems too much. It is necessary to give a peek from time to time in order to avoid ending up with “dark matter”
Great recipe. I love the granola over my yogurt parfaits, my husband eats it as a snack.
Great to hear, Dorothy!
Hi everyone– I got tired paying high prices for pre-packaged granola. I like to put it on my morning yogurt or as a snack. I have to say from the outset… I was at the “add oil, honey, and vanilla extract ” point in this recipe, only to discover I didn’t have enough honey. So my granola had 1/4 cup pretend syrup as in Mrs. Butterworth’s (LOL). And I’m sure that when I make it with all honey, it will be much better. I did make mine with the melted coconut oil. I have to say, this granola is so so delicious. I forgot to stir in my almonds, but added them as they were on the cookie sheet, and used a fork to mix them in. Make this recipe!!! It is super easy, and so good.
I’ve made this recipe three times now and it is awesome. I’ve tweaked it twice to add puffed amaranth and mixed dried fruits and both times it turned out great .
Wonderful to hear, Lucy!
My family and I love this granola. I have been making it for years then, starting a few months ago, every time I make it it turns out sticky and almost soggy but I have not changed anything in the recipe. Any suggestions to help this? Thank you!
That’s great to hear, Katie! I appreciate your review.
Absolutely delicious and so easy. Thank you!
This is a family favourite! We make it consistently throughout the year as a staple in our cupboard. We like large clumps, so push it down and don’t toss throughout the baking process. The combination posted is our go-to! So yummy! Highly recommend!
Thank you, Anne!
This is my ‘go to’ granola recipe. I only make it when I have guests, as I can’t resist nibbling it dry! To make it healthier, I use 1/3 cup maple syrup (Costco organic) and 1/3 cup organic canola oil. I cut down on the salt, but I increase the cinnamon. I add fruit-juice sweetened dried cranberries at the end.
Love this recipe. A couple of questions: how would you adapt this into granola bars that one could put in a packed lunch? Could I add the coconut and cranberries in while baking so they become part of the granola bar?
I recommend following this as written otherwise you may burn your dried fruit or dry it out more.
I’ve loved this recipe for years! I’ve never bought a bag of granola since discovering it. Does anyone how I could make this granola into granola bars?
Hi Alicia, I recommend Easy No-Bake Granola Bars.
Please don’t call this granola healthy. Although the nuts and oatmeal are very healthy, coconut oil is heavy in saturated fats which are not healthy. Other oils like vegetable oil would make this indeed, healthy.
This recipe has been my template go to for about a year. I make granola every 3 weeks. Thanks for an excellent post.
I made the honey almond version exactly as written. I used the Costco organic raw creamed honey because it has a delicious flavour. I think it made the granola taste better. There are so many honey knock offs and if you are using honey degraded with sugar the flavour suffers. I also used the coconut oil and I think that gives a crispness to the granola and it doesn’t taste like coconut. The only thing I would change is next time I will add some shredded coconut because I like it