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.
Best ever!
Great for convalescing family, new baby parents, just because you loved it so much!
Probably about 15-20 batches- truly love
Hi Pam,
When doubling the recipe, did you bake in separate batches?
If you baked them together, did you do anything different?
Thanks!
Has been making this recipe for several months now, just love it. Thanks
Delicious! I used shelled pistachios instead of pepitas. I will definitely make this again.
This is so delicious! I will definitely be making it again. I used maple
syrup and decided to use 1/2 of the amount directed and I think that is why it did not clump. Any suggestions on how I could make it more clumpy, still only using 1/2 the sweetener?
Hi Becky, yes the maple syrup or honey does help with the binding. Did you follow the tips for Chunky granola? That may help it “clump” even with less honey or maple syrup.
I can’t recall if I pressed it down midway, so I will definitely pay attention to that next time. Thank you!
This is a fantastic granola base, thanks!
Hi kathryne, I made granola with oats , dark brown soft sugar and butter. It came out so well.
!!!!!
Remake as the previous batch is used up
Have done so several times. Sometimes add my own dehydrated blueberries.
Very good recipe!
This recipe is perfectly delicious! Used maple syrup. Pressed in pan, baked 20, took out and pressed again back in the even for 5 more minutes. Cooled and and it broke up in chunks just right
Just made this for the FOURTH TIME in as many weeks – at my family’s request. It’s delicious and easy. I do half and half honey and maple syrup and I add some chopped dried apricots. Thanks for sharing.
I make muesli regularly but never made granola and this was delicious! I mostly followed instructions, didn’t have enough coconut oil so added some olive oil. Also not enough maple so added some agave. Didn’t add cinnamon because I don’t love it. Half was for a friend, so didn’t add coconut because some strange people don’t like it but I will next time! Also used dried cherries instead of cranberries. Really easy & delicious recipe, thank you very much!
Hi Nancy, glad you enjoyed this!
I made this delicious granola recipe using my quick oats. Baked at 350*, 8 minutes, stirred, added my coconut flakes, baked 10 minutes, stirred then baked 8 minutes. Removed from oven, let cool for 45 minutes, then added in lg bowl with my chopped dried fruit.
I made sure to keep an eye on my oats, till they were a nice golden brown.
So delicious on my vanilla yogurt!
Thank you Kate!
That’s a delicious recipe. Thank you!
Why are my pecans burning? I cook at 350 for 11 minutes per side. I’ve made this many times and it’s only the last two times they have burned. I would appreciate any advice.
Hi Barbara, have you tested your oven temperature recently? Are you having the issue with other recipes?
I baked for 21 minutes at 350 and the granola came out mostly burnt. Batch ruined :(
Hi Angie, I’m so sorry it didn’t work out this time. Did you stir it halfway? This is an important step that helps it cook evenly. See step 4. I hope this tip makes a difference if you try the recipe again.
Oh my word! I have to make another batch every few days! My husband and I devour this in yogurt. So yummy! I use 1 cup pepitas and 1/4 each of flaxseed and unsalted sunflower seeds. The maple syrup is preferred to the honey in this house. I also add a dash of nutmeg and cloves for some extra warmth. Thank you for sharing this very customizable recipe!
Hi Bree, I love that you are enjoying this recipe! Since it is so customizable, it’s easy to mix it up to avoid getting bored. Your addition of warming spices sounds amazing!
This is the BEST granola- I’ve never had a store bought brand more delicious than this! I do 2 tsp cinnamon and 1 tbsp vanilla and a mixture of honey & maple syrup. I let it cool completely (for about an hour) before I mess with it so it stays kinda chunky. My kids love it too!
Love this granola! My daughter in law has made it for years and I finally got the recipe and made it today! It is absolutely delicious!
Brilliant!This will be my go to recipe now.
This is a regular in my home—I have made it so many times! And sometimes I make it for family and friends, especially if I am looking for a healthy treat to give them. I always get compliments on how good it is!
Excellent!
Absolutely fabulous. What a good Christmas gift this could make.
So easy and delicious! Added dried blueberries after it cooled. YUM!!! Bonus that it made the house smell AMAZING!
This is the best granola recipe I have ever found. Thank you Kate. I did do half honey and maple syrup, and I added dried cranberries, blueberries (there is a lot of sugar in dried blueberries, BTW) and raisins.
SO GOOD.
Thank you
I have made this twice and think I may never buy store-bought granola again. So easy and delicious. Next time I go to Costco I’m getting a giant-sized oats!!
Thank you, Kate! This recipe is so delicious. I bought granola to add to my cereal, and the quality kept decreasing while the price rose. I decided to make my own, and so happy I found this recipe. I used pecans, walnuts, and olive oil. It turned out perfect. I’m making my second batch today. This recipe is a winner!
This is the best granola. I have been using ur recipe for years. I give bags to neighbors, friends, gym instructors, landscapers, pool service man at Christmas time instead of cookies. I made 53 bags this year!
I get compliments. Thank you for ur recipe. My husband loves ur granola!
A good basic recipe. I sometimes add candied peel with the dried fruit – yay Christmas! Also, I add maybe two or three tablespoons of water at the start, and squish it up with my hands a bit – I think it helps with getting good clumps.
Hello,
Thank you for sharing the idea to add candied peel.
I love how easy this recipe is. And it works perfectly.
Fantastic recipe easy to do plus very healthy and no additives. Have been doing it for quite some time now will not change to another.
This is now our go to recipe for the family but it’s spread as I’m getting requests from friends and neighbours for more ( as it’s a great gift to make people too!). Thank you!
Delicious granola and so easy to make. Great recipe!
Love it, make it all the time thanks for the recipe!
This is my go to granola recipe and I have liked it so much I have made it to share with family. I have also bought your real food cookbook and look forward to trying more of your recipes.
Thanks,
Kathryn
I love this recipe but the timing instructed always burns my granola, which is frustrating. I recommend a lower oven temp or shorter cook time.
Me too. It’s my go to base recipe because it’s quick, healthy, simple and I always have all the ingredients. However I have to watch it like a hawk and have never achieved clumps. The taste is perfect every time though
I found these too sweet. I used almonds, dessicated coconut and chocolate chips.
The chocolate was optional. I wonder if you’d find them as sweet if you had followed the main recipe? I’ve made this many times, but without extra sweeteners, and I find it to be a good balance of salty and sweet.
Thank you! My go-to granola recipe! Everyone loves it!
I love this recipe and change up the ingredients with no problem. BUT, I find the oven far too hot and burnt my first couple of batches.
A 325° oven is perfect!
Many thanks for this great recipe.
5 star
Although this looks delicious, it won’t help diabetics or those trying to lose weight. Like table sugar, these “natural” sugars are all broken down into glucose and raise blood sugar levels. Keep this lovely, natural muesli for an occasional treat, sprinkle a little on yogurt maybe, but use very sparingly.
Katie, maybe you could publish a sugar free muesli recipe using beaten egg white to give the crunch.
She did not state that this was a diabetic friendly recipe therefore it is not fair to make sugar content remarks. This recipe is easy to customize to make it diabetic-friendly. There are many diabetic granola recipes out there, but you can certainly change this recipe by simply substituting maple syrup or honey with any sugar-free version of either of those two sweeteners that contains “monkfruit” sweetener. Monkfruit sweetener does not spike blood sugar levels. You can also skip the dried cranberries, which also contain natural sugars. There you go, I just customized it for you!
This stuff is aptly named–it IS the very best! I make it all the time, forget the store-bought granola. One thing I haven’t been able to master is, I can’t seem to get the salt evenly distributed. I’ve tried thoroughly mixing the dry ingredients or mixing it with the honey and oil. I’m using the extra fine sea salt. Any advice?
Thanks for this mainstay to my kitchen. Makes great little gifts in a cellophane bag tied with a ribbon. Oh I also use dried cherries and/or blueberries.
Hi Barbara, I’m so glad you enjoy this! I find it best to mix the salt with the dry ingredients, sprinkling it throughout after adding the oats, nuts and/or seeds.
I wam it in a pan with the syrup.
This is delicious. I’ve been looking for a great Granola recipe, and this is it. I revised it a bit to my preferences … lowered recipe to 3 cups oats, and increased nuts by a cup (1 C pecans, 1 C walnuts, .5 C pepitas), and increased the cinnamon. I added raisins. This is fabulous. Cooked it on the second highest rack in my gas stove without issue. Definitely pat it down once it comes out of the oven to get nice chunks.
This is the perfect granola recipe. I’ve been using it for years. It’s very flexible and works with whatever I have on hand for ingredients. Thank You!
We love your granola recipe. I have made it to many times to count.
Could I add a little more maple syrup and press the mix into a pan to make granola bars? Cool slightly and cut the bars.
Thanks for your time.
Hi Karen, I’m so glad you enjoy this recipe. I have several granola bar recipes that you could start with if you wanted to make bars.
Thanks for the recipes. Going out of town to visit with my grandsons and will be taking the granola bars with me.
Made this yesterday to top some fresh fruit and yogurt parfaits for a group of kids, and they all loved it! Delicious, simple, and a new staple in our home for sure. Thank you!
Love this recipe! I’ve made it with hazelnuts, almonds, cashew nuts, pumpkin seeds or whatever I happen to have in. It’s so quick and easy to make and is delicious with yogurt and fruit.
So good and easy to make!
Another banger! My friends refer to this as “crack”, it’s SO GOOD. Thank you Kate!!
Wondering if anyone has ever tried avocado oil in place of olive oil or coconut oil?
This recipe is delicious and works perfectly with avocado oil. Enjoy!
Very good basic recipe!! Yummy!
Love this granola! Been making it for about 8 years now. Easy and delicious.
I have tried several variations of this recipe. Each time it has been very tasty. I like the idea of making my own granola, and this recipe is so simple. I have noticed that the flavor becomes more intense the day after preparation. This gives it the best taste.
Thanks for the recipe!
I’ve made a lot of granola in my days but this is the one we love the most! I make it about every two weeks and it’s been shared with a lot of family and friends.! Thanks for sharing!
This is fantastic. I had all the ingredients in my pantry! A plus for sure. I didn’t end up with chunks. Maybe next time!! Only addition was chia seeds since I had them on hand.