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
- Author:
- Prep Time: 5 mins
- Cook Time: 21 mins
- Total Time: 26 minutes
- Yield: 8 cups 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
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 Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Julia Mazzucato
Yum! I love making my own granola. It’s so much healthier than store bought stuff, and I love putting whatever I want in.
Hope you don’t mind- I shared a link to one of your recipes on my blog today in a roundup for the best fall recipes. :-)
★★★★★
Kate
Thank you so much for sharing, Julia!
Kimberly | Chic & Sugar
I’ve never met a freshly baked granola I didn’t like! This looks nice and clumpy, too, which is unbeatable in my book.
Mary Ann and 8 collies! That's right, 8!
Hi Kate, so good to see this recipe from you. Totally granola weather! I have to say that your orange granola is tops in my book. I am lucky enough to have a convection oven and use it when making granola, such crispy results. Put the collies down on the list for Cookie’s cookbook ; ) Thanks for all your good recipes and dedication to making healthy, tasty meals.
★
Katie L.
Mary Ann, Sounds like a positive review for the granola. I’m wondering why you gave it only a one star rating. It hurts her overall rating for this recipe, and it is a great one!
★★★★★
Kate
Thanks, Katie! Sometimes my star rating is finicky, so it might be my site’s fault, or maybe a misunderstanding with the numbers. Mary Ann is always so supportive. :)
Kate
Thank you, Mary Ann! You are so kind.
Mary Ann and 8 collies! That's right, 8!
Sorry, rate this one at 6!
★★★★★
Rachel
Hi Kate
this is very similar to the granola I make but better! I think I am a little too stingy with the coconut oil and maple syrup. I look forward to following this recipe tomorrow- I love the details you give in your recipes as well as the recipes themselves- Thank you.
Kate
Thanks, Rachel! Did the granola turn out well for you?
Rachel
YES! So good- and I worked out why it was so similar to the one I made- I had adapted it from your original granola recipe! I followed it exactly this time and it is really good- great tips
about achieving clumps and storing in the freezer- thanks Kate
★★★★★
Kate
Hooray! Thanks, Rachel!
Ashley Abbey
Kate! We’ve been looking forever it seems and have even tried ourselves to make up a good granola recipe that really outshine anything store bought. Thus, you can guess what we’ll be doing this weekend. Making this recipe! Thanks for your helpful tips in this post, too! xo
Kate
I hope the granola turned out great for you, Ashley!
Allyson
Oh, I can’t wait to go and play with this template to make “my” granola.
Susan
This recipe sounds a lot like the one I make in my slow cooker. Which I love. But my granola doesn’t clump. Interesting that maple syrup works better for that. I’ll have to try it, since I’ve always used honey. I also wonder if baking vs. slow cooker makes a difference with clumping.
Kate
Maple syrup helps a little, but I think you’ll get way more clumps by baking!
Sandra
I also make my granola in the slow cooker but prefer it not to be clumpy. Be sure to stir
about every 30 min and leave the slow cooker lid offset so the steam can escape. Cook about 3 hrs. My recipe is very similar except for some measurements. I have been making it for years, eat it daily in cereal, on puddings or ice cream etc. I find once it has cooled, it stores nicely in Mason jars for several weeks. I will certainly try your recipe, but stick to my slow cooker method.
★★★★★
Karen @ Seasonal Cravings
Your granola would be great on Greek yogurt with a bit of pumpkin purée mixed in. I am so looking forward to your cookbook!
Kate
Ohh, yes it would! Thank you, Karen!
Colleen
You know how I feel about your granola (I have a batch in my freezer) but I’ll be making this one too :)
★★★★★
Kate
Hope you enjoy this one just as much, pal! xo
Megan
Great recipe, and super similar to our favorite version of granola! Olive oil gives it such a great flavor. I like using half honey, half maple syrup. I use a combo of almost all the nuts you mentioned, and I also love including hemp seeds, flaxseeds, and/or chia seeds to add to how hearty and filling it is.
Katrina @ Warm Vanilla Sugar
Making perfect granola definitely takes practice. I just love your description of this one. It sounds dreamy!
Sophie
I consider myself a granola expert so wanted to share my tips :)
I’ve adapted this recipe: http://www.purewow.com/entry_detail/recipe/3779/Make-your-granola-suit-the-season.htm to the point that it’s quite similar to yours. To make it healthier I use 1/2 cup of honey instead of the sugar + water mixture, and 1/4 cup of canola or olive oil (might have to try coconut oil next time).
I’ve found that baking it at a lower temp (250 degrees) for a longer period and flipping it once with a spatula rather than stirring the oats makes for lots of delicious clusters. The one thing missing from that recipe is parchment paper – glad to see that in your recipe. When I discovered that trick it revolutionized my granola-making! No longer did I lose half the oats when they got stuck on the pan.
Thanks for the recipe!
Kate
Very interesting! Thank you for sharing your tips, Sophie. Have you ever tried not flipping the granola when you back at 250?
Sophie
I usually only flip the granola in the very center of the pan. I’ve never baked it without flipping at all, but I think it would probably be fine and wouldn’t burn because of the low temp – and not flipping at all would help even more with the clusters.
Allison
I’ve also had great success with this recipe baking it at 250 for longer. And when it’s close to being done, I just turned the oven off and left it overnight. That way it can cool completely without having to cover it. Just don’t forget about it the next day and preheat your oven for something else :)
Sydney | Modern Granola
This looks like the perfect granola recipe! I love everything about this. I can’t wait to try this!
xx Sydney
Sara
I love love love this granola. However, pro tip: if you freeze granola, don’t put the dried fruit in until you take it out. The c/raisins freeze and it gives you teeth-breaking pellets tucked away into your yogurt, smoothie, or handful of granola. (Written from experience…)
Kate
Oh no! I have a bag of this granola in the freezer and the dried fruit hasn’t given me any problems.
Sarah Noelle
Interestingly, this has basically the same exact ingredients as the overnight oats that I make for myself every single day. Except it’s probably much better (no offense to overnight oats!). Making a big batch and then using slowly over the course of a week or so sounds like a great time-saving idea. I will have to try making it some weekend soon. :)
Samina @ The Cupcake Confession
I absolutely love making homemade granola because it doesn’t contain all the nasty chemicals that store – bought ones usually have. Plus, it is so adaptable! I love your version! Can’t wait to make a batch!
Kathy Mader
The clumpier the better. I’ve only tried making homemade granola twice. I used honey because it seems thick and gooey, right? And to think maple syrup is the answer for glorious clumps. Truthfully, my honey granola didn’t clump at all…so disappointing. Thanks for recipe and tips!
Kate
I am convinced that maple syrup clumps better. I think another key is getting the ratio of oil and sugar right (pretty simple here—half and half!). Hope this granola turns out great for you, Kathy!
STephanie
Mine didn’t clump either. Followed the recipe exactly.
★★
Brian @ A Thought For Food
I keep meaning to make another batch of granola, so thank you for reminding me to get on that. Also… chocolate chips and coconut? Yes please!!!
annie
Lemons rolling everywhere? Don’t trip!
*ugh I sound like my mom. but please. don’t trip.
Okay, yes, let’s talk about clumpy granola. There is no other way to eat it — otherwise it ends up all over everywhere. This looks so classic and home-y!
Julie
I made this today, and holy yum! I’d never made granola at home, but I am so glad I tried yours. This is going on permanent rotation, replacing the mediocre store bought stuff I have been using. The sweetness is just right, flavorful, but not too overpowering, and the little taste of salt that enhances all those flavors is genius. I used coconut oil, maple syrup, pecans, pepitas, and dried Bing cherries, and it is perfect. Thank you! On a side note, I have to tell you tha I *adore* Cookie. Her pictures always make me smile. Please send her a hug from me. :-)
★★★★★
Kate
Hooray! Thank you, Julie!!! Cookie says hello. :)
Virginia
Definitly doing to our health food store this afternoon and purchase ingredients. Received homemade granola for Christmas! Still working on it, and decided I have to do this! Came across this recipe and can’t wait to get it going! Thanks, I already know it’s a keeper!
Brittany
I love making my own granola and this combo looks fab. Hope you’re doing well lady!
Gaby Dalkin
love fresh, warm granola! looking forward to trying out the maple syrup instead of honey pro-tip
Jessie @ Chasing Belle
I love all of your granola recipes! The gingerbread one is still my favorite, but I will have to try this one on for size ;)
Sara
So, I make homemade granola and I was curious about your recipe (and excited to try something new). I don’t recall where I got my original recipe, but I’ve modified mine so many times and your recipe is almost exactly the same as mine!! {this was so exciting to me b/c you have so many lovely & tasty recipes, I was glad I currently make a granola similar to yours}. Keep up the good work and tasty recipes! I have a farm share, so I’ve actually found a few recipes on your blog that I use for strange to me farm share recipes! Looking forward to your new cookbook in 2017.
Kate
Hey Sara! That is awesome! Glad we landed on similar ratios. :) I’m sorry it took me so long to get back to you. The cookbook is slowing me down at the moment, but I can’t wait to share it with you!
laurasmess
SO EXCITED about your cookbook Kate!!! Eeep! It’s definitely going to be added to my cookbook collection as soon as those volumes are bound and ready for shipping ;) As for this granola? Yum. I am all for homemade granola, I make my own buckwheat version regularly but I love the way you make yours (“clump-age” is definitely a verified word. At least among the granola crew!). All the best for the continued writing, finalization and… um, cleaning (darn it! You need to train Cookie!) xxxx
Kate
Thank you, sweet Laura! You’re the best.
Emily
Such a great summary of so many granola tips! Love your idea to press the granola down after stirring at the halfway point. Will give that a try next time!
Kate
Thanks, Emily! Hope that works for you!
Emily
I love your tips on keeping the granola clumpy! Looks delicious!
Ally's Sweet & Savory Eats
You have reminded me to start making granola again! It seems like I forget about it in the summer. Sorry we didn’t get a chance to chat in Kansas City at ChoppedCon! Unfortunately a handle I never got around to talking too!
Kate
Hey Ally! I’m sorry we missed each other!
Rajiv
Hi Kate, I use baking paper from a roll so haven’t understood what you meant by half-sheet pan. Could you pls indicate the pan size in inches or centimeters? Thanks
Kate
Here’s mine: Pan exterior dimensions 17.88 x 12.88 x 1.06 inches and interior dimensions 16.5 x 11.38 x 1 inches
Rajiv
Thanks Kate
Rajiv
Two more questions, Kate.
First, could you give me an idea of how thick the layer of the mixture should be in the pan? Or, if you’re looking at the pan from the side, then what should be the height of the mixture stack?
Second, should I bake it the lower level in the oven or the middle level?
Kate
Hi Rajiv! The granola should be somewhere between 1/4 and 1/2-inch high in the pan. Bake it on the middle rack—always bake in the middle of the oven unless otherwise specified.
Rajiv
Thanks Kate.
Todd & Susan
Cookie & Kate,
Are you starting with RAW pepitas & adding them into the mix? Or are these previously roasted / toasted, et al?
We frequently roast our own nuts, so I have raw pepitas on hand (as well as, sunflower seeds& cashews, walnuts…oh my).
Thank you in advance, and as soon as we get your reply, we will fire-up a batch of granola!
Todd & Susan
Kate
Hi Todd! Good question. My pepitas were raw. I’ll specify that in the recipe now.
Valerie K.
Yes,, I made the “Healthy Granola Recipe” and it was great except for one BIG thing – way, way too much salt. I used 1 tsp. the recipe called for and it should have been no more than 1/4 to 1/2 tsp of salt. When we put coconut milk on it, the salt flavor was overwhelming – and I am a salt lover! I would suggest skipping the salt altogether and perhaps toasting whatever nuts are used with a little salt instead.
★★★
Kate
I’m sorry to hear that, Valerie! I’ve made this granola at least 10 times and never found it to be too salty, except for maybe the very last of the bag, where the salt has settled. Maybe try it with 1/2 teaspoon next time. Too little and the granola will taste bland.
Bonniejean
Perfect granola! My husband has a tree nut allergy so I made it with cashews and sunflower seeds. I also added 1/2 cup ground flax seed. SO GOOD! I loved your tips for creating chunks. Totally worked. Thanks for the great recipe!
★★★★★
Kate
Woohoo! Thanks, Bonniejean!
Erin
I made this granola this morning and my apartment smells SO heavenly!!! It turned out great and is SO incredibly delicious! I did 1 cup up sliced Almonds and 1/2 of pepitas. I also added some flaxseed in there too. SOOO YUMMY! Thank you so much!
★★★★★
Kate
Thank you, Erin! Happy to hear it!
Shannon
Hi Kate! I absolutely love this granola. I made it the day after you posted it :) I had never made it before and the first batch turned out great! With the second two batches I had trouble with it sticking to the parchment paper. Do you have any suggestions on how to make it not stick? I let it cool totally before removing it from the pan.
★★★★★
Kate
Thanks, Shannon! That’s strange. I’ve never had anything stick to parchment paper. Are you sure you didn’t grab waxed paper on accident?
CAthy
Hi Kate
Where do you buy dried fruits?
Most dried fruits that i see has either sugar or oil.
Thank you!
Kate
Hi Cathy, I usually stock up on dried fruit at Trader Joe’s and Whole Foods. Some of them do contain sugar and/or oil. I’ve learned that sugar is added to preserve some moisture in the fruit, which keeps it from shriveling up completely. If you’d like a dried fruit that’s lower in sugar, try dried cherries—they’re pricy, but even the sugar-sweetened ones contain less (natural and added) sugar than, say, unsweetened cranberries.
Lindsay
I’m late to the party here, but this really is the BEST granola. I’ve never really found a homemade granola recipe that I liked until this one, and your tip about leaving it to cool completely to ensure maximum crumbliness is huge. My favorite variation is heavy on the vanilla extract, with slivered almonds, dried cherries, and toasted flax. Thanks so much for such a great recipe!
★★★★★
Kate
Thank you, Lindsay! So glad you agree with me. :D
Nicole
This will be my go-to granola recipe. I use honey and olive oil, dried cherries, walnuts + almonds, and loved it. The salt was essential to making this granola amazing. Easy to mix in different fruits or nuts to change things up in the future.
★★★★★
Celinka
Hey there, I made a variant of this recipe, experimenting a little, using flax seeds and craisins and maple syrup with oil and the oats. I wanted to know what your advice is for storage. I put amounts in little ziplock bags, with this batch I have enough for a couple of weeks worth of lunches. If I want to make a big batch for a few months, how should I store it?
It’s so tough finding healthy alternatives to the granola bars kids have to bring to school (all peanut free bars have chocolate in them or are way too expensive). This is perfect as an alternative and the kids absolutely adored it. So I will definitely be making variations in the future, with different combos of seeds and dried fruit :p
Thanks for the recipe. Looking forward in hearing your tips for storage.
Kate
Hi Celinka! Store your granola in freezer bags in the freezer and it will last for several months.
Judy C
what do you think about using agave for the sweetener? or brown rice syrup?
Kate
Hi Judy, I think agave would work. I’ve never used brown rice syrup out of concern about the amount of arsenic in it.
claire
LOVE this granola. It is incredibly easy to make and so versatile. I used pepitas, pecans, and vegan chocolate chips. Initially I thought it was too salty, but the chocolate chips add just the right contrast. I can’t wait to try it again with different combinations. Thanks for sharing!
★★★★★
Kate
Thank you, Claire! Your version sounds awesome!
Michele Strand
LOVE this recipe, Thanks for sharing!!!
Kate
Thank you, Michele!
Veronica Aldi
Love this recipe! The only change I made was that I omitted the dried fruit. This way, when I mix the granola with my plain yogurt, I can add which ever dried or fresh fruit I’m in the mood for that day. Thanks for sharing!!
★★★★★
Andy
1st time I’ve made granola. Helping me through a lifestyle change which has currently seen me lose 2 stone! I absolutely love this recipe as did my whole household. Didn’t last long! Will be making more soon. Just one question. What is a serving size and what would the calories be for said serving size?
★★★★★
Andy
By the way. I used honey, coconut oil, sunflower and pumpkin seeds, almonds and a few pistachios I had left over. Plus a sprinkle of dessicated coconut. Added some mixed dried fruit after cooling. Enjoyed it with some fresh fruit and yoghurt. Delicious
★★★★★
Darlene
Quick question! I have everything except nuts/seeds and dried fruit. I know theyou add flavor but are they necessary? I feel like I have seen granola without nuts and seeds but maybe I am imagining that…
satchi
Hi! This is my first comment but I’ve made several of your recipes since finding this blog and I’ve loved them all, thank you so much for making and sharing these with us! ;3;
I’ve made this twice now (and this time I actually baked it long enough so it succeeded ^^;;). I used sweet almond oil and added some puffed rice in at the end along with my fruit and both work great!
Also passed this off to my best friend who rates it 11/10 stars. Don’t think either of us will be going back to store-bought granola after this.
★★★★★
Sophia
Hi there! Thanks for the recipe. Cant wait to try.
Does the dry fruit mix in fine if we add it to the mix once its completely cool?
Also, can I add Chia seeds to the mix? Will it change the consistency or anything?
Thanks!
Dani
I used chia seeds in this recipe and it came out perfect!
Mary
Wow! This recipe is awesome. Thank you so much. I love when I make something healthy and my kids and husband actually like it and ask me to make more;)
anita zelek
Thank you for sharing this recipe. This granola is delicious! I appreciate your suggestion about the coconut–to add it halfway through. The coconut makes it great! I also added some ground flax seeds for even more healthiness.
.
★★★★★
Nancy
I’ve made this twice. The first time I made the mistake of adding extra nuts and then tasting the mixture before popping it in the pan…it tasted WAAAAY salty so I added more sugar, and then more oil yada yada yada…all the ratios were off but it still turned out okay, although I was very disappointed. Since I love your blog and have made many of your yummy recipes (you never let me down), I decided to try it again and be REALLY strict about measurements and NOT taste the granola before it baked (had to have some faith lol). OMG, it is the best granola EVER and I am soooooooo happy!!!!! I made it with mostly pecans (with a little handful of slivered almonds) and used raisins as my dried fruit. Thank you thank you thank you, this is my new favorite granola recipe!
★★★★★
Racheal S
Ok this has become my go-to granola recipe! I just change up the nuts and fruit to keep it interesting/to use what I have on hand. Seriously fool proof and soooo delicious. I make sure to use a good quality maple syrup and I prefer ground vanilla beans. Steam up some almond or coconut milk and pour it on top- seriously so good! Thanks so much for the recipe! xo
Ken
Great recipe! I love that I can modify it to use whatever I have on hand.
Dani
I can’t stop eating this granola! It is so delicious! Is the nutritional info anywhere? I’m trying to get an idea of what a serving size is, how much calories, fiber, etc. I couldn’t find it on the My Fitness Pal app.
★★★★★
Norah
That’s what I am trying to figure out myself! Any luck?
Dani
Yes! I added it to My Fitness Pal so it’s there now for everyone! If you have the app, search for Healthy Granola Recipe – Cookie and Kate.
Holly
I can’t seem to find it on My Fitness Pal??
Looking to get the nutrition and calorie info!
Love this recipe and my whole family can’t get enought =)
★★★★★
Camille
I feel like I have to review this recipe because I have made it so many times. My family LOVES it, and when it is gone they beg for more. I keep it in a glass jar on the counter (instead of a cookie jar :) and they eat it for breakfast and take it to put on their yogurt for lunch. I try little different variations regularly, and it is all good. Thanks for the recipe.
★★★★★
Willow
Thank you! This granola was DELICIOUS! That’s all I have to say.
★★★★
Jennifer
I just made this granola and it’s so good. I am also wondering about nutritional info. Has anybody figured it out? Thanks.
★★★★★
Sally
After searching the grocery stores for a healthy, budget conscious granola, and having no luck, I decided to make my own. I found your recipe and it had all the qualities I was looking for, use of healthy oil, ways to change it up and make it your own, and most of all, CRUNCH. Well, it has cooled and I have tried it and it is DELICIOUS!!!
Thank-you so much, it is better than any store bought. It tastes fresh, bright, not too sweet and crunchy.
★★★★★
Dorothy
Love this recipe!! So simple and so delicious! I love the taste of the coconut oil in this recipe. I’m a girl all about her sweets, so I love how this recipe lets me have my sweet granola without the guilt since there’s no refined sugar. And it’s so versatile, I just throw in whatever nuts and seeds I have at the moment and it always turns out wonderful :D
Thank you Kate!
Grace Collins
made this lovely granola this afternoon with the mum! followed the recipe to a T (albeit with a tad more nuts and some seeds) and turned out perfect! Shop bought granola eat your heart out.
definitely follow the tip of letting it cool completely before breaking up!!
thank you kate!
Elken
I made this recipe last night. I followed the recipe exactly. I let it cool overnight. Unfortunately there were only a few clumps! The taste is great, but I wanted more clumpage. When I stirred it halfway through, I pressed it down. I’m not sure why I don’t have more clumps.
Laura
Thank you for the great recipe! I have tried a lot of other different granola recipes and this is by far my favorite! Used a combination of walnuts and pecans for the nuts and a local honey for the sweetener. Turned out great! Thank you Kate!
Amanda Harwood
We’ve just returned from holiday and had such lovely granola for breakfast there it inspired me to try making my own. Your receipe was perfect and tasted just as good. I tweaked it a bit only because I was running out of my store cupboard items so had to use a combination of maple syrup, honey and golden syrup. It tasted great with chopped apple and blueberries.
Thanks Kate, will definitely be making this again!
★★★★★
Hope
Hi. Tried this. Looks great. Mad things at going to ensue through this. Hell yeah.
★★★★★
Anisah
I made this and your toasted oatmeal today. Gaaaaahhh they’re both so good. This granola is addictive. I’m having to distract myself from polishing it off before it cools because it’s been out of the oven maybe ten minutes and my two year old and I are taking “just one more bite”…. You know, followed by another then another.
The toasted oatmeal is awesome too. Thanks for both recipes. Can’t wait to change them up depending on which nuts and seeds are in the house. I did make one change, which was to cut the oil in half and use an egg white in its place. I read that on another website and thought why not and it worked. Woohoo!
★★★★★
Thomas
Thanks for the easy and adaptable recipe. The kids and I are pretty into chocolate granola these days, even with chocolate almond milk. I’m thinking about mixing in the chocolate chips while it is half cooled, so I get a clumpy effect like the store bought. What a great dairy free, gluten free breakfast that the kids will actually eat!!
★★★★★
Sarah
Can you tell me the nutrition facts? I need to know them for a good healthy recipe at school and it requires the nutrition facts for one serving. Thank you! And please do respond soon, I need to know as fast as possible for a party.
Rebecca
This is the best granola I’ve ever made at home, love it so much! I added pecans, cashews and almonds, yum! Thanks for this one!
★★★★★
Dee
First time making granola and it was definitely a success! Super easy and yummy even though I accidentally mixed in the dried fruits before putting it in the oven. It was super clumpy and crispy but really hard to get off the baking paper. Definitely making this again soon :)
★★★★★
May
Hi Kate !
I have tried making it a few times. I didn’t burnt the granola but I can’t figure out why there is a bitter after taste ?
Hope you can help me !
Kate
Hi May, I’m sorry to hear that. I don’t know why your granola would be bitter. Have you tasted your nuts to make sure they haven’t gone rancid already? Rancid nuts taste bitter. Did you use real maple syrup/honey? Artificial syrups won’t work well.
Jennifer
This granola was so delicious I ate an entire batch in no time at all! I used honey and coconut oil and it was perfect!
Selina
Best granola by miles. Even better than the ones you can buy in stores and healthier at that. The whole family loves it! Thanks for this great recipe :)
★★★★★
marlene
i did make this but halfed the recipe, i really liked it, now sharing with my sons girlfriend and i plan to make it again and again, it was that good, thank you
Greg Mann
Thanks Kate,
I really enjoyed making 6 pounds of granola yesterday. Your guidance helped me create a great tasting healthy granola ;o)
Thanks again,
Greg
★★★★★
Bree
I love this recipe! This was my first time making granola myself and I’m so glad that I stumbled upon this one. I customized it a bit to be pumpkin spice-coconut granola. I used pumpkin seeds and almonds for the nuts/seeds option, apple honey, cranberries and some goji berries for the dried fruit option, and added coconut flakes. I also added much more cinnamon (about double) AND pumpkin pie spice. It turned out so well….you can smell it throughout the apartment! We were eating it by the spoonful out of cups afterward (I normally only put granola in yogurt…but this is amazing alone). It’s amazing, thanks for the recipe!
★★★★★
Kat
I made this granola (my niece sent me the recipe after having tremendous success with it) – and it’s awesome! I used berries + cherries mix, and a mix of pecans and slivered almonds. Really came out fantastic. I think I may mix this up for holiday gifts next year! Thanks for sharing it!
★★★★★
Tarin
Great recipe and you can vary the type and quantity of nuts and seeds to add variety.
★★★★
Lesley-Ann
I made it today and it’s delicious, I added coconut to it
Lesley-Ann
I have been looking for a healthy no refined sugar granola recipe and this is just delicious, I added coconut and its devine. Thank you
★★★★★
Maryam
I made half of this recipe last night because 6 cups worth of oats sounded like a lot and I was wondering what I would do with so much.
Well. It came out so tasty that I nibbled through one third of the tray before even adding in the raisins! I’ve never made granola before so I followed the recipe to a T and it came out great! I love how you’ve made it easy to customize the recipe to your own tastes by providing the guideline amounts of each item.
Next time I’ll just make the 6 cups :) thanks for sharing!
Hamish
This is a great recipe and so easy. We keep trying different nuts, dried fruits and oils to mix up the breakfast flavors.
Thanks
★★★★★
Gina
What the nutritional value on this recipe?
Merrick Johnson
Kate, I have been using your granola recipe for a few months now and I love it!! I was wondering if you have ever used molasses with the honey? or a combination of honey and molasses? Would you please let me know if you have and what you thought.
Thank you
★★★★★
Kate
I have! I wouldn’t replace all of the honey with molasses, but replacing some of it with molasses worked great in my gingerbread granola recipe (it’s on the blog).
Amanda Tanbal
Homemade granola is delicious and easy to make. Thanks for the wonderful recipe. Can’t wait to try the Cranberry Orange Granola bars.
★★★★★
Alan Williams
Was looking for a healthy granola recipe and found this one. Tried it. Loved it. Have made it every week for the past 4 weeks now, really good and tasty stuff.
Becky
I tried your granola as my first attempt at homemade granola. SO delicious! I used dried cranberries, sliced almonds and a few walnuts, and added the coconut flakes halfway through. Delicious. I may have overcooked it a bit, but it’s still my favorite part of breakfast! Thanks!
★★★★★
Sandra
Thank you for taking the time to experiment and share. I love this recipe, it quick, simple and delish!
Aaron
I made this for a long hike up. 13er in Colorado this weekend. I used honey, dried cranberries, and added in white chocolate chips. This recipe was amazing and my friends and I demolished almost an entire batch on our hike. Thanks for sharing the recipe!
★★★★★
Jennifer
It turned out great, 1st time I’ve ever made granola. Loved it. I added raisins and coconut. Now I need to share it so I don’t eat it all myself! Thanks!
Mariah
This tasted so good! I’ll definitely be making more soon.
★★★★★
Vivienne
Dear Kate, I just tried this recipe – its lovely. I used coconut oil and Australian honey and ‘sunflower seeds, pumpkin seeds, walnut and whole almonds. Will be making more, with variations. Thank you very much! Can’t stop eating!!
★★★★★
Deepthi
I’m back on the healthy eating bandwagon with this delicious granola! Thank you!
★★★★★
Lesley Joyce
I have made granola with oats, molasses, rapeseed oil and soy milk, so now I look forward to giving this a tryout, it sounds delicious. Thanks for posting.
Magda
This granola became my favorite and we love having it in our acai bowl. The taste of the coconut oil makes it perfect for me!
★★★★★
Elizabeth Smiley
I make a similar granola which I love but I want to turn this already made granola into a cookie with healthy as possible ingredients like coconut oil, ghee? Maybe, organic eggs for binder?? Do you have any ideas how I could do this? Thanks!
Vicki Cohen
Hello Kate. I made this granola last night. My husband likes granola in the morning. This is soooo DEElicious it’s dangerous!! Before it was completely cool we were already snacking on it. I’ve never tasted a granola this good!! I’m looking forward to trying one of your other combinations, especially intrigued by the granola with the grated orange rind. This one definitely belongs in your cookbook.
★★★★★
rose
I will try it hopefully it will work Katey
Jo Gomez
I love your granola. I made it a couple of times. Sure beats store bought cereal.
★★★★★
Pam Edmondson
I am not a person who usually leaves comments on blogs, but I have to tell you that I just made this recipe and it was perfect!
I used whole almonds, sunflower seeds and pepitas as well as dried blueberries and cranberries. (I was trying to mimic granola we purchased from our favorite restaurant.) The rations were perfect and the granola was even better than the one I was copying.
Thank you for all your delicious recipes. Every one I have tried has been wonderful, we must have the same taste. I now have a dozen of your recipes in my rotation and always go to your site first when searching for something new. Looking forward to your cookbook!
★★★★★
Kate
Thank you so much for taking the time to leave a comment, Pam! Delighted to hear that you’re enjoying my recipes. Your granola sounds delicious!
Luanne
Hi,
Just made your granola recipe and wanted you to know it turns out great even with making mistakes. I tend to read a recipe once and then start on my own. I added dried fruit before I baked it, and I forgot the cinnamon so I sprinkled it on top after spreading it on the baking sheet. It works! I’m using this at my daughter’s wedding shower this weekend, a yogurt parfaits setup. Thank you for the recipe.
★★★★★
Kate
Luanne, I’m glad the granola still worked well for you! Congrats on your daughter’s upcoming wedding.
Anais
My granola didn’t clump! It’s very good but the hubs loves his granola clumpy.. Followed recipe to a t. Any tips for me
★★★★★