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.
Made this exactly as written. It was perfect. We now have this for breakfast every morning with some homemade Greek yogurt. Thank you for the recipe.
Loved this easy recipe. I added dried cherries, almond slices, pepitas, pecans and raisins to the basic mix. It makes enough to give as gifts.
I’m so glad I found this recipe!
I have made it several times and love it. My husband likes it better when I add chocolate chips
I made some for my sister and she makes it as well.
It a healthier snack, (I use olive oil and honey) that’s perfect in a lunch or traveling on a trip.
Thanks for posting this recipe.
Best recipe ever!
I think I’ve been making this recipe for over ten years now on at least a monthly basis. I don’t need to even look at the recipe anymore but I share it so frequently that it’s still bookmarked. People always want the recipe!
Thanks for making me famous amongst my friends for making the best granola! I always give you the credit. :)
It won’t let me rate it but five stars, excellent all around. The only thing I change is that I triple the cinnamon.
I love recipes like this where you can mix and match ingredients based on what you have. Makes it feel less boring over time. What’s your favorite combo of nuts and dried fruit?
1,000 stars by far. This is the best granola recipe I have ever come across. This is genius! I can’t believe how delicious it is with so little sweetener. Thank you making this available.
Everyone loves this granola! Can it be modified for granola bars??
Hi Tammy, yes I have a few recipes that for granola bars based on this recipe.
Love, Love, Love this recipe. It’s so good, can’t stop eating it! Thanks so much!
Kathryne Taylor, thank you for the work that you do. Your recipes are so good tasty accurate and simple.
Love this recipe!!
I added pb protein powder, flaxseed, hershey cocoa and a handleful mini semisweet chips. Comes out tasting like a no bake cookie but healthier I hope!
I made this recipe exactly as suggested. It was fantastic. I have tried other recipes and this one is most definitely the best. It is now my every morning breakfast. I never get tired of it. Thank you for a great recipe!
I made this and I love it!
I halved the oil & added the same quantity of egg whites instead.
I also baked for 17 mins only.
Crisped up & clumped perfectly.
Thanks, Kate !
If you are reading this comment… make this granola asap!!
It’s amazing with some yogurt and banana. I used mixed nuts, chia seeds, pumpkin seeds and sultanas (which i added in when cooking… oops, but still turned out amazing). Thank you for this recipe!!!
This granola is incredible, even when you go off track and add in something outside the receipe. I sometimes use : dried cranberries or cherries or apricots. It seems to always work. My husband said, “It is the best granola/cereal that I’ve ever tasted.” And I couldn’t agree more. Love it!
This recipe is awesome! Everyone in my family enjoys it, I have shared with friends also! Thank you! I have tried several others (and failed). This was quick and easy and so flavorful!
I love this recipe and so does my family. I can’t even keep it on the counter for 1 week doubling the recipe, it’s gone almost as quick as I make it!
I’ve made this recipe many times over the years and honestly it’s just absolutely the best flavour and crunch.
This recipe is one of those that gets classified as “stupid good”. It’s so good. Easy to make and it smells DELICIOUS while preparing and baking. We cooked ours a wee bit longer than prescribed. For our nut/seed blend, we used approximately 3/4 cups almonds and then split the second 3/4 cup between shelled pumpkin seeds and sunflower seeds. Spilled a little bit of the cinnamon and measured vanilla with my heart (I always like extra of those anyway). We didn’t even add the dried frut. This recipe is super adaptable for variety. Ten out of five; highly recommend; will be making again. Thank you!
Great recipe! I did have to use avocado oil and agave syrup. Still I’m going to print this off for later use.
A 5 star max is restrictive! I grew up pre-granola and first made this recipe a year ago. Delicious. A month later, I made some and split it with a colleague who loved it. Carried some to the office for parfait, and now it’s operating as a regular snack. NB: we are a two person household but I now have to make a weekly batch for my office colleagues. Last week’s batch lasted one day. Thank you
4th time making this very happy , family cant get enough of it . I make 5 batches and freeze most of it till it’s needed .
Thanks for a very good recipe.
Love this recipe! I used ground Saigon cinnamon for a little added zip. Going to try adding cacao powder next for a chocolate flare. I did cut back a little on the sweetening and if using the Saigon cinnamon, find that you don’t need as much salt.
Just made this and it was yummy!
This is the simplest and most satisfying granola recipe. I’ve made it 4 times, and love using olive oil as it’s easier to measure. It is amazing over vanilla ice cream and for a crunchy snack any time.
Absolutely flummoxed- followed all the directions and 100% did not turn out – at all. No idea how I could have gone so wrong – didn’t even substitute. Sigh. At least my chickens will appreciate.
Love this recipe! And it worked perfectly in my previous oven, but I’ve now moved, and my new oven is much more powerful. After following the directions perfectly, and burning the whole batch, this is what I have learned, and want to share with others who may also have strong ovens like mine: 1. Do not use the convection setting if the granola is the only thing in the oven. 2. Be wary of timing: it may take only around 15 minutes, not 21 to 24. This is what I will do the next time, and will also put my oven on a lower, setting, perhaps 320, not 350.
Hoping for better luck next time, as I do not want to give up on a recipe which I previously enjoyed!
Hi Brynn, getting to know a new oven requires a bit of testing! I hope you are able to figure out the adjustments.
Best granola recipe! My previous attempts at granola never ‘clumped’ but this was perfect. I love maple pecan flavor so I omitted the cinnamon and vanilla and used a tsp of maple extract. This will be my go to granola recipe from now on. Your recipes don’t disappoint. Thank you!
This has become my go-to favorite granola. I make as written, but a bit less sweet. I use whatever nuts or seeds are in the pantry and add flaked coconut halfway through the baking – when I remember! We sprinkle it on homemade yogurt, eat as cereal and as a snack. It’s crunchy, delicious and no ano ingredients I can’t pronounce. So much better than what you can buy off the grocery store shelf!
Thanks for a great recipe:-)
Make this Gluten-free on a Weekly basis love it
It’s addictive ❤️
Endless ads on video. Gave up watching it.
Yeeees this granola is too good! I did it exactly according to the recipe. Used coconut oil and honey cut with 1/3 of agave sirup. I just added twice the amount of cinnamon. Only oats with sliced almonds. After baking i added some chocolate but it wasn’t necessary, they are even tastier without! (And I’m a fan of chocolate). After 22 minutes they were quite dark but so good, I will try to keep them a bit shorter or lower temperature a few degrees. The pressing advice after mixing was useful, I got big chunks! Thank you!!
Hi Kate,
I tried this recipe for the first time and really enjoyed it! I used agave syrup instead of honey because I wanted a vegan version. I also added walnuts, almonds, and coconut chips.
I baked it for 15 minutes, then added the coconut chips and baked it for another 2–3 minutes until they turned golden. The total baking time was about 18 minutes because I noticed the edges were browning faster than the center, and I didn’t want them to burn. After baking, I left the granola on the tray untouched for about 30 minutes to cool.
It’s delicious! However, I noticed that some parts of the granola aren’t as crunchy as others. I will be making another batch soon. How to make sure the entire batch turns out evenly crunchy?
Thanks!
Hi Nouan, make sure you read through the crunchy granola tips! Those are my recommendations for getting the best results.
Me and my Grandson have been making this Granola on a regular basis it’s the easiest and the best granola ever. He actually has been making it on his own from memory.
Thanks so much for the recipe!!
Helen (June 3 2026)
We loveeee this recipe, my go to granola recipe
Thanks for putting this together. But this page is more advertisement than content. There’s a bottom banner that follows me down the page, and a sticky video ad in the bottom right corner and 10 or so ads that follow me down the page in the right margin. Please remember that your audience is human, and we can only consume so many sticky flashing ads.
Making this recipe today. Looks tasty and hopefully it’s a keeper. At our local Farmer’s Market bags run $10 per bag. I added the dried fruit at the beginning opps!
By all means, this really is “THE VERY BEST GRANOLA, ever. We never run out of this at home. Constantly make it, as we eat it like cereal with almond milk. And it is perfect all the time. So, thank you for this amazing recipe.
I made this recipe exactly as written and the granola was delicious. I wanted the granola to be clumpy and it was but adding the cranberries after baking really didn’t work because they were just in the bottom of the container. I researched and found suggestions for soaking dried fruit in in rum or flavored brandy before baking in granola. The fruit must be well drained and patted dry before adding to oat mixture.
Do you think this will work?
Thanks
Kay
Hi Nancy, I haven’t tested, but please share the results if you do.
I live in Dubai and used date syrup which made it very tasty!
The Very Best Granola
This actually is THE VERY BEST GRANOLA!! I will never purchase store bought again!!!
Thank you for this recipe. Tastes so much better than store bought for a fraction of the price.