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.
I love this recipe! I never write reviews, but felt compelled! This granola is delicious, not too sweet, and makes plenty for my whole family to share. I usually add whatever I have on hand—coconut, almonds—this last batch I added flax seeds. Thank you from a Mainer’s kitchen!❤️
I have made several granola bars, granola etc…this one is BY FAR the best one yet. The problem I have is self control. I couldn’t stop last night!
It makes a ton so you can give it to loved ones :0)
Thanks for sharing this with the world!
Wendy
Mound, MN
This is my 4th time to make your Granola recipe. I used virgin olive oil and honey. Along with pecans and walnuts. We thoroughly enjoy the taste and flavor of your recipe. It is better than those we have purchased in the stores. Thanks
This sounds great! I can’t wait to try it. How long does it stay fresh? how do you store it so it keeps longer?
Hi Sarah,
You can 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. I hope you enjoy this recipe!
Great recipe a big thank you just what I was looking for.
Rose
I added 1 additional cup of nuts, and the sweetness is perfect for my taste. It’s very easy to make and is delicious. Thank you for this recipe.
Everyone who has tasted this granola loves it. I tweaked it a bit and use Costco’s Kirkland Butter Toffee Flavored Cashews for the nuts. I think that added a nice touch. I also use coarse Kosher salt.
For Mother’s Day, I made a batch for the women at Church for a yogurt bar and they really liked it, a LOT! :-)
I’ve used this site for the best recipes for 10 years, and they never disappoint. This granola continues to be one of my favorites!
Thank you, Kate!
Hi, I accidentally made this recipe with 2 cups of oats instead of 4. Is there any way to save it? The oats are really soft
Fantastic recipe! I only had almonds and no dried fruit, but it turned out to be a simple and yummy granola.
Hi Anna, I’m glad it worked for you! This recipe is very flexible based on what you have on hand.
I like the combination of organic oats, nuts, seeds, dried fruit, and honey. Next time I will omit the salt and use maple syrup and unsalted butter in place of oil; half the suggested amout of each is all I need since I use homemade cashew milk sweetened with dates. Thank you for sharing your recipe!
P.S. It was the saltiness that lowered my rating from 5 to 4.
Could you use sunflower oil or peanut oil or vegetable oil which is 95% Canola oil and 5% sunflower oil. In appreciation for your help and thankyou for the delicious recipes I am going to make your granola bars and possibly your pecan granola bars, your granola recipe is very nice and wholesome thankyou
Hi Judy, I recommend this recipe as written.
Addicting! This granola is so good. I always have a batch on hand for friends and me. No more store bought granola in my house. Thanks so much for this recipe.
My husband and I both love this granola! It’s spoiled store-bought for us!
Wonderful with honey or maple syrup.
I made this tonight exactly how the recipe is listed without substitutions but used honey which was listed as a worthy alternative to maple syrup. I agree with some other reviews that the cook time was too long and the temperature too high as mine ended up burning. I also felt there was too much salt.
It is a learning topic on the healthy and delicious food item Granola. Thanks for sharing the useful blog. You mentioned the ingredients and instructions which will help to prepare it at home easily. I like your blog and also prefer organic products.
Can you use butter?
Hi Andrea, I recommend the recipe as written.
This Granola recipe is best I’ve ever tried, absolutely delicious thank you so much. The only recipe I will use now. Thank you.
Made this more times than I can count now! My go to recipe for the best granola.
It is a learning topic on the preparation of a ,very healthy and delicious food item Granola. Thanks for sharing the useful blog. You mentioned the nutrients, health benefits, ingredients and instructions which will help to prepare it at home. I like your blog and also prefer organic products.
I have always bought granola but it is hard to find healthy brands that are not really expensive. I made this one with honey and olive oil. I added chopped walnuts and shredded unsweetened coconut. I like the taste but it did not clump up it stayed loose an all separate. I made sure I stirred it until every bit was incorporated. What did I do wrong? Oh I did halve the recipe. Wanted to make a smaller batch to try it out
Hi Dawn,
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.
This was so simple and absolutely delicious! I eat yogurt with jam and granola everyday. I have been making my own yogurt and jam for a while, and now that I see how simple this is, I will be making all of the granola also. Feels good to know exactly what I’m eating.
This is amazing and I love that there is so little sugar as American recipes always have too much.
I would like to know how to make this into granola bars as I notice you have a no bake recipe for granola bars but I don’t like cold granola bars from the fridge or freezer and I like the simplicity of this recipe.
Also I don’t use pecans as not available where I live but easy to substitute nuts and seeds. I use olive oil as healthier and I use honey as cheaper.
Hi Amy, so glad you enjoy! If you’re not interested in my no bake granola bar, you might like my version of homemade larabars.
Today was my first time making granola. I already had all the ingredients so let’s give it a try. This recipe was so easy and my granola turned out fantastic. I did add some chia seeds for a little more nutrition. I’ll use this granola as a topping for my home made yogurt or as a cereal with milk. Thank you for a recipe that I’ll make over and over.
I had a big bag of hazelnut ,walnuts ,and add some to this granola. Was great
This really is the best granola I’ve ever had. I’ve made it 2-3 times per month for the last few months. Never gets old!!!
This recipe is an absolute favorite. I’ve given it as gifts, packed it along for vacations too! Easy, easy to change up for varieties. Great recipe!
I made the granola tastes great
Liz – from Scotland
Hi Liz
Do you happen to know if this oven temperature is with or without fan?
Thanks
Rosemary (Belfast)
Delicious! Easy! Love how simple the ingredients are – added coconut flakes and dairy free dark chocolate chips!
Love this recipe. It’s crunchy and delicious. No more store bought for me. The crunchiness lasts quite some time in an air tight container. I use the chunks for road trip snacking! Yum!
Simple, but outstanding! I love this recipe.
Oddly enough I found this delicious recipe on the back of a bag of flax seeds from Walmart.
That’s pretty interesting
Was it the exact same recipe ?
Please could you post using grams?
Hi Mona, thank you for the suggestion. I do have a long term goal to include weights in some baking recipes.
Also needed metric so I ran it through chat GPT and used these measurements which seemed to work well.
320g old-fashioned rolled oats (use certified gluten-free oats if needed)
180g raw nuts and/or seeds (e.g. 120g pecans, 60g pepitas)
1 tsp fine sea salt (or ¾ tsp standard table salt)
½ tsp ground cinnamon
120ml melted coconut oil or olive oil
120ml maple syrup or honey
1 tsp vanilla extract
90g dried fruit, chopped if large (e.g. dried cranberries)
(Optional) 50g chocolate chips or coconut flakes
Oven
180°C (160°C fan) or Gas Mark 4
Thank you MK. Great idea to use AI! I was winging it but still tastes great!
Thank You MK so much. I’ve saved it my photos. Such a great help.
Ann. From Ireland
This granola is absolutely delicious, I can’t believe some of the negative comments in here. I’ve made this recipe at least 5 times without an issue. I will say, don’t use the really big sheet pan when baking. It will definitely cook faster and you won’t get those nice chunks of granola. 15 x 10 is the right size.
This is simple and delicious. Thank you – From Montgomery, MN
So easy to make. Healthy and loved by the family!
i burnt everythint to a crisp. wasted such wonderful ingredients. inedible. i cooked the 21 minutes at 350. thanks a lot.
Hi Sarah, sorry it didn’t work for you. Did you toss everything halfway through? That will make a difference.
I have made this recipe at least a half dozen times. Just took a pan out of the oven. Never ever an issue. My oven tends to cook in the lesser amount of time IE: 20-24 mins. It would be done in 20. The oven thermometer says it’s accurate. And I do use parchment as suggested. Love this recipe! Thanks
Same!!! Followed to a T! I am pretty upset as these ingredients are expensive!!!
This is the best granola recipe ever!!
This is the only granola I make! I’ve tried several, but this is tops! I change up the extracts – today I used walnuts and pumpkins seeds with orange extract and powdered ginger. I always use craisins and this is probably my favorite yet! Thank you for sharing.
My favorite granola recipe! I have it pinned on a recipe Pinterest Board thank you so much!
My only problem with this recipe is that it’s impossible to leave out long enough to cool sufficiently without it getting eaten
Dear Kate,
I have been a site visitor for some time now and, due to the success of recipes of your that I’ve tried, I ordered and received your cookbook. Yesterday I made the Mexican Veggie Bowl and Beer Soup w eay guacamole and red salsa—FABULOUS and so easy! Today I made your granola (original version)…the best I’ve ever had! THANK YOU!!!
Made it this morning and it turned out so well! I had some leftover trail mix and coconut and added that in.
Can’t wait to try other variations! Thanks!
This sounds very good. I just want to verify – the granola needs to cool completely before adding the dried fruit?
Hi Sue, yes I recommend cooling before adding the fruit.
wait, I don’t understand why, will the fruit stick to it if it’s completely cooled? (I just made this and screwed up because I added the fruit in with everything else…) yikes.
Yes it will still incorporate if you add when it is cooled.
Can you make this with steel cut oats?
Hi Dawn, yes, but it will change the texture, yielding crunchier results.
Easy, crunchy, delicious! I’ve made this recipe several times with different add-ins. This is the best granola recipe I’ve tried so now it’s my go to. For my family half honey and half maple is the best sweetener blend. Also, it fits perfectly in a half gallon Mason jar for easy storage and pouring.
I tried this recipe and I don’t recommend it. The nuts got burned and it ruined the taste of the granola and there was too much salt.
Yes! Way too salty. I used more ingredients than in the 1x recipe, whole half kg of oats and used half a teaspoon of table salt and it was still an obscenely egregious amount. Thankfully, with milk (coconut, my fav) and adding fresh fruit and such into the bowl, it was a edible, a nice sweet and salty blend, but definitely not what I was expecting. The whole “salt will make your ingredients sing” thing usually means adding an amount of salt that will be imperceptible in the final dish but still enhance the flavour. At least for sweet dishes, unless one is specifically going for a saltwed taste, which is NOT stated in the title. I added more salt than my better judgement, hoping that such a well rated recipe on a popular blog means that the author knows what they’re doing. They do not. I don’t understand the other comments. Does everyone else hear just pound teaspoons of salt all day long? I avoided the burning being too bad by covering it with tinfoil half way through. The ratios were good.
Soooo delicious! I can’t believe it took me so long to make this! So easy, healthy and yummy!! Thanks!
Tried this recipe – had the oven at 350 and the granola burned after 10 minutes. So disappointing to have to discard and start over.
Hi Cindy, I’m sorry this didn’t work for you. Did you line the baking sheet with parchment paper? That makes a big difference here.
Yes, used parchment paper, but when I went to stir the granola at 10 mins, it was already burnt:(. Oven was at 350.
Have you tested your oven temperature? Is this happening with other recipes? What size pan did you use, and was it very dark? Those factors can make a difference.
Thank you for this wonderful granola recipe. My family of seven absolutely loves it. I always do 2x and it still doesn’t last very long. It is a favorite of the kids and adults. Depending what’s in the cupboard I follow the recipe exactly.
Do you have nutrition information for this recipe?
Hi Kevin, there is a plug in that calculates approximate nutrition information, which will vary based on the optional add-ins. You can find the nutrition information by clicking the “show nutrition” button at the end of the recipe.
This recipe is the easiest and best tasting! I’ve made it several times (used dried blueberries, coconut, and toasted, slivered almonds) and hope to never have to buy grocery store granola again!
I made this granola recipe with ingredients on hand – maple syrup, golden raisins, unsweetened coconut flake. It is FANTASTIC. I can’t wait to try again with honey and other different add-ins. Be careful to heed Kate’s advice, and don’t overbake – I left it in a minute too long, but it is still excellent and much better than the junk I can get at the store. I will never eat store-bought granola again. Thank you for this recipe!
Hey Kathryne, I’m just wondering do you whole nuts or pieces of nuts?
Hi Jojo, I use whole nuts for the pecans and pepitas, but if I was using almonds sliced would work fine. This is a flexible recipe.
Added more nuts and LOVED it! Love the chunks :)