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.
PrintHealthy Granola
- Author: Cookie and Kate
- 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
Janet Forsythe
Made the granola. Looks good tastes great. Thanks. Jan
Toni
This recipe is amazing and so easy. I honestly didn’t think it would be crispy but sure enough it did after it sat for awhile. A big hit with my work family too. Thank you
Martha
This is hands down the BEST granola. My only complaint was it seemed to loose the crunch and get a little soggy. I tried substituting some of the liquid with egg whites but then I started using about 3 T dried egg whites mixed in with the granola before I add the liquid and it stays crispy!!!!! I also chop the dried fruits as soon as I put it in the oven (in hopes they will dry a bit) and I also place my chopped apricots and raisins on top of the granola while it is cooling down thinking that may help keep it crunchy. Not sure if it makes a difference but the resultant granola (with dehydrated egg white) is da bomb!!!!!!!
One more note that may help people who have issues with burning – my oven has hot spots (grrrrr!) and I had the same problem with batch #1 around the back edges, despite rotating it, so I cook it on convection at 325
Kate
Hi Martha, I’m sorry to hear that. How are you storing the granola? I’m glad you found something that works for you.
Martha
Was always storing in a sealed container. I think my husband has a higher crunch factor bar but it is a great recipe!
Kate
Thank you for sharing!
Gina
Hello ! I mistake and bought quick oats…. Can I use them in this recipe ?
Kate
Hi Gina! You can try it, but likely need less time and likely won’t clump. Let me know if you try it!
Pernilla
The absolute best recipe for granola. So chunky and good!
Marion Martinez
Just found this recipe tried it out and it’s amazing. I’ve made granola at home before but it never browned up nice and toasted like this. I can’t wait to devour this thank you for sharing.
Kate
You’re welcome, Marion! I’m happy you enjoyed it.
Pat
I tried this recipe and it was delicious! I made it twice! Then I discovered the Orange almond and it is even more delicious. You truly can claim this is the best granola recipe! Thank you so much.
Olga Lobasenko
This was delicious! So far have only made with quick oats and coconut oil. Once with 1/2 cup maple syrup and once with 1/4 cup maple syrup, 1/4 cup honey–both times turned out great! It’s super simple and tastes better than store-bought. Thank you for the recipe!
Kate
You’re welcome, Olga!
Sangitha
Thank you for this great simple recipe! Who knew it can be so good and easy. So much better than the store bought granola.
Kate
I’m glad you enjoyed it, Sangitha!
Mirjam
Never made granola before so I was prepared I would burn it all at the first attempt, but it turned out delicious! Thank you for such an easy recipe. I added coconut flakes halfway through the baking as suggested.
Unfortunately maple syrup is quite expensive here, so I used local honey instead. I had to convert all cups in grams and degrees Fahrenheit into Celsius, but that is not an issue at all.
Thank you for this great recipe.
Mirjam from sunny Amsterdam, the Netherlands
Laura
This granola is scumptious! Thank you so much for sharing your recipe! I’m making my second batch now! I doubled the recipe and baked it in a large roasting pan for a little longer. I also added sesame seeds, which if you like those, adds a lovely flavor. My whole family loves your granola.
Kate
Thank you, Laura! I’m happy it is a hit with your family.
Mom24
I absolutely love this granola. I can always count on it to turn out and to be delicious. Sometimes I do 1/2 coconut oil and 1/2 canola oil and sometimes I do 1/2 maple syrup and 1/2 honey. It’s always delicious. Highly recommend. Pecans are my nuts of choice and I think dried cranberries are delicious with it.
Ariadna Mármol
Thank you! You inspired me, and now I’m able to make a delicious granola! Can’t wait to try other variations =)
Kate
You’re welcome, Ariadna!
Joanie
Excellent. The coconut oil really makes this granola so crisp. I used quick oats for a different texture.
Marie
Delicious and super easy. I purchased your cookbook and every recipe I’ve tried so far has been amazing!
Sherri de St Remey
I make this granola about every two weeks. Best breakfast I’ve ever had. Thanks for the recipe.
Jess
Love love love! I used sliced almonds, avocado oil, 1/2 cup each maple syrup and honey for sweetener, and cut back on the salt a little bit. It was perfect! I just came back to make it a second time.
Lizbeth Gannecilli
Hi Kate,
Googled “granola recipe” & yours topped the list. I am so glad I made it yesterday — it’s so yummy. Very easy to make (with a few novice mistakes, like throwing the cranberries in the mix & then having to take them all out!) Much tastier & less expensive than store-bought. Didn’t clump for me; hopefully next time. Thanks for a delish recipe!!
Kate
I’m glad you made it too, Lizbeth! Thank you for your review.
Melinda
I see a section titled “Nutrition Information,” but there’s nothing there. Am I missing something?
Kate
Hi Melinda, you need to click to expand to see the information. Let me know if you are having issues!
Melinda
I actually figured it out – it was my ad blocker -_- Sorry!
Nantu
I’ve made different versions of this granola…love it! It’s the only recipe I’ll ever need!
Liz
Way too much salt for me. Even using only 1/2 tsp it’s super salty. Unfortunately I’m gonna have to throw out the whole batch. I’m not sure how it’s not too salty for others. Otherwise tastes pretty good. :(
Kate
I’m sorry to hear that. Did you mix with the dry ingredients and use fine grain?
Rebecca Gelman
What kind of salt did u use??
Kate
Fine grain sea salt.
Liz
I used regular table salt. I mixed everything together and it seems like only some bites were too salty, so must be it didn’t get evenly distributed somehow. I followed the recipe directions, so I think I will just use a little less salt next time. I don’t think I can edit my recipe rating, but would upgrade to a 4 after mixing it all together and letting it sit.
Melinda
This was really good, but I don’t know why it’s called “healthy” granola. My husband is on WW, and he gets 36 points a day….and just ONE CUP of this is 22 points. =O Do you know of any granola recipe that uses less oil and less syrup and maybe substitutes with less sugar/less fat options? Thanks.
Kate
This recipe is best as is, sorry! I don’t have modifications to reduce the oil or sweetener to get the best results.
Nic
Hi Melinda,
I replaced the oil with pumpkin puree and it turned out great. Just an option!
Thanks,
Nic
Melinda
Wow, interesting! Thank you so much! What about the sweetener? Did you still add that?
Nic
I used honey instead of syrup so that I could ensure that it wasn’t added sugar. I bet you could use any of your favorite sweeteners or just use less of the sweetener. The half cup was sufficient for us and we could probably use less in the future.
Nurse Debi
I think it’s “healthy” because the ingredients are healthy/healthier options. Healthy does not always equate to low calorie, of course! The best example of that is avocado. Avocados are very healthy, they’re also not a low calories food! Smaller portions would be a better option than changing the recipe in my opinion.
Erin
This is a great base recipe! I use it frequently. Personally, I think 1tsp is too salty so I use 1/4 or 1/2.
Alma
I loved this recipe, made it 2 times in one week!
So good
Sarah
I’ve made this twice in the past week because I only made a half-batch the first time (big mistake). So simple and delicious.
The 2nd time I added orange zest and millet (because I had some in the pantry). Thank you so much for another great recipe!!
Kimberly
The best granola recipe. My family loves it and I don’t feel we are putting a bunch of weird unknown ingredients in our mouth like with over-sweet, over-priced store bought granola. Thanks!
Lisa
This is the first time I have made my own granola. It turned out SO well! Thanks for posting your recipe! I added walnuts, pistachios and pumpkin seeds; for fruit, lots of dried cranberries, wild blueberries and some dark chocolate chips. Will definitely be making this one again!
Judy
Can I leave out the honey/syrup? I’m looking for a no sugar recipe and this recipe sounds amazing!
Kate
Hi Judy, it won’t quite clump the same and miss some of the delicious flavor.
Sandy
get sugar free maple syrup
Marie
I made this and followed the recipe as written. I found it to be very bland, plus it didn’t form chunks at all. I made it a second time and doubled the vanilla, cinnamon, and added 1 TS ground ginger. I also added a beaten egg white and 2 TB of almond butter. I baked it in a 9×13 inch pan at 325 for 40 minutes mixing the coconut in at 20 minutes. This time it was what I was looking for. I guess that’s a different recipe. Tweaked a bit.
Kate
I’m sorry you didn’t love it, Marie. Thank you for your feedback.
Deb
The taste is great, especially with the coconut oil. I used date syrup with a bit of honey, which turned out well. I added coconut flakes, hemp & sesame seeds, and a little peanut butter powder in lieu of fruit.
Nic Angela
I made this and it is magical. I was originally looking for a pumpkin granola recipe and I thought you might have one. I decided to make some edits because I wanted to use what I had on hand. I substituted 1/2 cup pumpkin puree for the oil, walnuts for the nuts, and pumpkin spice for the cinnamon. Oh my gosh, everyone. It turned out so great. It was so popular that my five-year-old and two-year-olds can’t stop eating it and think it’s a treat. Thanks again for a fantastic recipe, Kate!
Kate
You’re welcome, Nic! Thank you for your review.
Carolina Welch
This is my first time making homemade granola. When I have guests, it’s an option that I offer for breakfast too.
This has now become a regular on the breakfast menu in our home. My husband has this, and I kid you not, everyday for breakfast!!! So…if we run out, I have to make sure to make a new batch!!! I don’t have it for breakfast every morning but I do enjoy adding dark chocolate chips and peanut butter for an afternoon snack!
It’s a fantastic recipe, easy to make, healthy, and we just plain love it!
Thank you for sharing!
Kate
That’s great, Carolina! Thank you for your review.
Catherine Paulke
It really is The BEST Granola ever. Thanks from Australia
Kate
You’re welcome!
Madison
Great granola! I’ve made this about 6 times now and don’t plan to stop. We love it!
Madison
Unreal recipe!
Deborah
This is a great recipe for granola, I have made it a couple of times and 1 teaspoon of sea salt is too much, I have now reduced it to 1/3 of a teaspoon and that is just right.
Cynthia
This is my go to recipe for granola! I’ve made it so much that I totally forgot that I’d gotten this recipe from your website Lol. And everyone that I have gifted it to loves it as well, and asks for more! Thanks for such a healthy and tasty way to begin my day!!!
Kate
I’m happy you make it so much you have it memorized! Thank you for sharing, Cynthia.
Carol E
I’ve made this recipe a few times and always look forward to the smell and crunch on the other side. Simply easy to put together and always a welcome to eat in the morning with my fresh homemade yogurt which brings a special element to the morning ritual. I use raw cashews and hazelnuts in my mix. Sometimes I’ll add macadamia nuts- a bit decadent but that’s what living in the moment is all about. Treating yourself well!! Thank you for a fabulous recipe!
ps- I’ve eaten this by the handful for a snack.
ANNA YU
This is my favorite granola recipe!! Thank you Kate!!
Meg
One word…..Fabulous!! And what a great way to use up the assortment of nuts that I had left from Christmas baking, added dried apricots and craisins.
Kate
Thank you, Meg! I’m glad you loved it.
Lori Young
Love this!!!!
Sathvik
Turned out great. Deffo sticking to this and making once a week ✅
Caitlyn
I’ve never made my own granola until I found this and it turned out great! I only had 3 cups of oats but it still worked as well as using agave instead of honey. Saving this recipe for future batches.
Mary
It came out better than I could have hoped! I used maple extract instead of vanilla. So good!
Mary
I loved this recipe. My husband, who doesn’t ever eat granola, couldn’t stop eating it. I used the coconut oil, mixed in Honey, and added Vanilla to the wet ingredients. I used cinnamon and added nutmeg to the dry ingredients. I made large chunky granola and cut 3 different kinds of nuts in larger pieces: Pecans, Almonds, and Cashews. Then I added dark raisins and Golden Raisins to the mix. It came out really really good.
Kate
I love that! Thank you for sharing, Mary.
Aye
Have made this granola a few times and it was delicious! Will be making it more regularly…
Laura
Love love love this granola! My husband and I eat it every morning. It’s so easy to personalize and comes out delicious. The BEST!!
rachel wren
Absolutely delicious! Used walnuts not pecans, a few cashews and slivered almonds, pumpkin seeds, sunflower seeds, cranberries and coconut flakes with the cinnamon and vanilla. Best granola I’ve ever had. I’ll reduce the amount of salt next time though.
Joan
It really is the very best granola recipe! Simple but with really good tips. I’ve tried making granola before but it never tasted as good as the store bought stuff. No more store bought granola for me. With some yogurt and maybe fresh fruit this granola makes the best breakfast!
Christine
Oh my, this recipe is so good, thank you x
Kate
I’m glad you enjoyed it, Christine! Thank you for your review.
Di
I just made this. It’s amazing! Will be making it all the time now. Yummm
Kate
I’m glad you enjoyed it, Di!
Marcia
I have never made granola and chose this recipe as my first try… I’m happy to say there is no need for me to look any further!
I followed the recipe exactly (with the exception of spraying the pan with cooking spray vs parchment paper) and it was beyond delicious! Thanks for sharing!!
Kate
Hooray! That’s great to hear, Marcia. Thanks for your review!
Heather
I might not ever buy granola again. This stuff is the best!!!!
Kate
That’s great to hear, Heather!
Jennifer
Phenomenal!!! My fav granola recipe! Your recipes are always a sure thing. Thank you for doing what you do <3
Tami
This is a very delicious granola! I have tried it twice so far. The first time I tried it with coconut oil and the second time with olive oil. I also reduced the salt to just a pinch in the second batch, and I increased the cinnamon from half teaspoon to nearly a teaspoon. I think that I prefer the granola with the coconut oil and maybe a little less Oil and maple syrup. I will definitely make it again and I am looking forward to trying the variations.
Kate
Thank you for sharing, Tami!
Virginia
I have been making this every two weeks for months. It is the best breakfast ever! Thank you so much for this recipe!!!
Kate
That’s great, Virginia! I’m glad you love it.
Carol
Do not get video on making granola. Video I get is on roasting beetroot instead.
Kate
Hi Carol, it should have played first then it will play another video following. You can always head to my You Tube channel to see all my recipe videos. I hope you made it and loved it!
Karen
I’ve made this several times already. Everyone LOVES it!!! I’ve put dried cherries, dried apricots, added other seeds…you can’t go wrong!!!!♥️♥️♥️♥️
Ghazala Ahmad
Best granola ever! I have been making and enjoying it for the last one year. Thank you for the recipe.
Kate
You’re welcome, Ghazala!
Jaci
Best granola! Delicious and easy to make. I added some coconut and chocolate chips to mine. Will definitely make this again, and again!
Gracie
I LOVE this recipe! Tastes amazing! However, I have a question. I messed up with following the directions and didn’t add enough honey at the start before I baked it. I went back after it came out of the oven and added more honey and it tastes just right. Do I need to put it back in the oven again or will it be just fine if I store it like this in a jar?
Kate
Hi Gracie, I would use your best judgement. Sorry to not be of more help!
SA.
This was the first time I’ve made granola. The only mistake I made was using whole cashews instead of chopping them into pieces. Other than that, I really enjoyed it!
yasmeen ahmad simreen
hi dear ,thanks for the yummy recipe , my question is for how many weeks we can store it?
Kate
Hi, see the final step: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.
Renee
I love this recipe and will never buy store bought again! However A few times, the granola turns soft over night. I do wait for it to cool before I put it in the container. In fact , it is crispy when I put it in the container. Why is this happening?
Kate
Hooray! That’s great, Renee. I’m glad you love it. Be sure it isn’t in a warm or humid place & the container is airtight.
Ida Green Gurule
Thank you Kate. I’m looking forward to making this recipe but would like to know how much added sugar is in this granola if you have that worked out. I’ve used and loved many of your recipes. Thanks for your contributions!!!
Ida
Meg
Such a great recipe! I made mine with a cup of pecans, 1/4 cup chia seeds, and 1/4 cup hemp seeds! It was delicious! Plus a super great recipe to make with the help of a toddler! My son had a blast and was eating it out of the bowl! Will definitely be putting this in the weekly rotation!
Kate
Thank you for sharing your variation, Meg!
Teresa Brunson
My husband loves to buy big bags of sweet kale salad. He doesn’t use the included pepita and cranberry packet (about a half cup or more depending on the size of the bag). I made this recipe in an effort to use up some of the seeds and cranberries. It was wonderful! Bonus, my husband ate the seeds and cranberries in the granola. This is by far the best granola I’ve tried. I live in a very dry area, so it stays crispy on the counter.
Petra
Love this recipe! Total hit at our house. Thank you for sharing.
Kate
I’m happy to hear you like it!
Nong
I will try this!
Andrew Cody
This recipe is so ridiculously delicious…. Wow. 5 stars! I make a batch 2x a month.
Kate
I’m glad you loved it, Andrew! I appreciate your review.
Anna
BEST granola ever! It tasted so good my hubby and I started eating before it was even baked.
Kate
Thank you, Anna! I’m happy you enjoyed this recipe.
Deborah
Gosh, wish I could post a photo. This is only my second time making granola but I have to say this is my go-to recipe moving forward. I modified slightly, subbing in 1 cup of rolled oats for steel cut quick oats, adding 3 tablespoons of hemps heart seeds and adding 1/4 cup of honey and 1/4 maple syrup. I used a combination of pumpkin seeds, sliced almonds and cashews, and used dried cranberries and dates. I added the fruit to the top while the granola was still hot and patted the fruit down while everything cooled. The granola clusters were gigantic, bigger than the size of my hand. Thanks for such a great recipe!
MeKenzie
Wow, this is one of the best things I’ve ever eaten. Can I make it everyday?!??
Kate
I’m glad you love it, MeKenzie!
CK
Been making this for a couple years now. Truly the best. So great with yogurt. But today, I added it as a topping to butternut squash soup, taking inspiration from a HalfBakedHarvest recipe – sounds weird but it works surprisingly well. Try it!
Kate
I’m glad you enjoyed it, CK!
Meredith
Hi! Wondering if anyone has used sugar-free syrup or liquid stevia instead of the honey? Looking for lower sugar. Thanks!
Kate
Hi Meredith! I haven’t tried it. For best results, I recommend the recipe as is.
Audra
We use this recipe alot! Great balance of flavours and sweetness. Thanks for sharing.
Kate
You’re welcome, Audra! Thank you for your review.
Vikki Bailey
Can’t even begin to tell you over the years how many different granola recipes I’ve tried this is definitely my favorite and the only one I use now.
SA
Followed the recipe word for word, and this was so good! Thanks again, Kate <3
Kate
I’m glad you enjoyed it, SA!
Brona
I followed the recipe to the T but it came out salty :( Still a great and very easy recipe so will definitely try again, just with less salt.
Kate
I’m sorry to hear that! If you try it again, let me know.
Dougal Campbell
Excellent recipe. The timing + temperature are perfect for good results. The proportions of oats + nuts/seeds are good + work well. I do something slightly different every time, but put in a tiny amount of salt compared with this recipe. It’s greatly improved by a little hit / bit of salt, though. Masses of orange and lemon zest goes in – I probably put in double what you suggest, plus double your amount of cinnamon and ground ginger also. Your technique for making it ‘clumpy’ works, and the clumps are very popular. Grown-ups and grandchildren really appreciate this granola ; thank you. Currently using half-and-half maple syrup and a local organic honey. Heather honey gave a distinctive and fine taste – not sure if I’d want that all the time, but other…consumers in the family are very happy with it.
Nancy
I made this recipe and I found that 21 minutes would be too long to cook. I took it out after 15 minutes and it was too well done for the person I cooked it for. It continues to carry over cooking while on the hot pan. Really delicious, though
Kate
Hi Nancy, I’m sorry to hear that. Try less time next time you make it. Your oven may run hot. Also, this is for a conventional oven, not convection.
Rianne
Hands down best granola recipe I add my choc chips at the beginning as we like the hint of chocolate you get all the way through it.
DonnaBullas
Hi Kate, I have now made your healthy Granola recipe for the second time and again its perfect. I do load it up a bit with healthy seeds and nuts but its great for breakfast and now I’m encouraged to have breakfast unlike before and I also have it with yogurt or ice cream as a desert. Im looking forward to trying more of your recipes. Thank you.
Kate
You’re welcome! I’m excited you enjoyed it.
June Eccleston
This is a fabulous granola recipe! I have been making it for years. Can you help with with nutritional facts ie: calories per serving size, fat grams per serving, and sugars gms per serving? Thanks You for sharing this recipe.
Kate
Hi June! You will find all of that in the nutrition information below the notes.
Ava
Excellent recipe! Made it today. I reduced the maple syrup to 1/3 cup because I like it less sweet, but then the granola didn’t “clump” as much as it might have otherwise. Still delicious, will be using again! Might try the full syrup amount next time. Thank you
Cindy
It is the best Granola! It’s healthy, and I can add my own Tweeks to it & make it there way I like best. Besides it has to be cheaper than store bought. Awesome recipe, Thank you!
Kevin
I can explain why your granola isn’t clumpy. Do not stir during the cooking process! An oven with convection capability works great for this. And number one add your oil last!!! If you add it before your sweetener it will lubricate the grains and they won’t clump as that is a function of the honey, syrup, agave etc. Bon Apetite!
A. Wilson
A delicious nut free if you must granola recipe! Who knew 1/2 would be gone before the next day.. simply delicious
PS.. we used 1/2 honey 1/2 agave and added crasins .
Christy
I’ve made this a few times now. It’s easy and quick to put together. Every time I vary it a little- chia seeds for extra nutrients and protein, sunflower seeds, mixed nuts, dried fruit at the end, or coconut chips.
So many ways to vary it.
Beth
I’m obsessed with this recipe. I like to melt the honey with the coconut oil on the stovetop and mix all the ingredients over heat before adding to the oats and nuts. Works very well for even spread. And I LOVE the salt!
Heather Velazquez
I tried your recipe for the first time yesterday (so exciting!) Thing is, the oats just aren’t crispy/crunchy, even after cooling/setting for hours. Also, it’s hard to tell about the “golden color” when baking; it kinda looks the same the whole way through as when I put them in. Do you think I should just bake it longer? Will I overtoast it?
If I use less sweetener, should I compensate for the liquid by putting something in its place?
Kate
Hi Heather, it should be a little darker. It will continue to crisp as it cools. If you are using less sweetener, you won’t likely achieve the same golden color.
Michelle
Best granola recipe EVER! Have been making it for a few years, even made it as part of xmas cookie bag presents! It is always crunchy and comes out perfect every time. I use half honey and half maple syrup. So many varieties ! Am eating peanutbutter now. I look up other recipes and adapt the flavors to this recipe…always. hardest part is waiting for it too cool!
Enrique B.
I love granola! Always have and always will. But it can be very expensive to satisfy this addiction and to find great quality granola. Many brands either make it too sweet, granular, or dry. This recipe IS super easy to follow and make your own. It took me about 30 minutes to put everything together to create my masterpiece. I added pine nuts, golden raisins, and coconut flakes this time. Delicious!
Kate
Wonderful to hear, Enrique! I appreciate your review.
Shannon
This is my ‘go to’ recipe. It’s also great for me to bring places or have around when my vegan family/friends come to visit. Although my kids usually have eaten it all before I have a chance to have any myself :-)
Kate
Love to heat that, Shannon! I appreciate your review.
Ari
Made this many times & doing so right this moment! I substituted almond flavoring for the vanilla & I’ll add dried cherries when it comes outta the oven.
Great starter recipe. Thanx for sharing!
Kate
You’re welcome, Ari!
Clem
This is the best granola I’ve ever had. Never getting store bought again, never using a different recipe. Accidentally baked the dried fruit instead of adding it after but it turned out fine. I put it into a baggie in the biggest chunks possible and it crumbled perfectly – big chunks but they weren’t too crunchy!
Maria Roncarati
This is my go to granola. It’s the best recipe I have found and works perfectly every time. I add some extras but the base is perfect. XO, Maria in Mexico
Kate
Thank you, Maria! I’m glad you loved it.
Jaime
Made this today and my husband and I can’t get enough of it! So delicious ❣️ thank you!
Lisa Della Rocca
Delicious granola. I’ve made it about ten times, never gets old!
Donna Ingram
This recipe is great and made my home smell good too. I used the pecans, pepitas, pistachios and chocolate chips with maple syrup and cinnamon. Next time will add dried fruit. Thank you Kate.
Glorey
Excellent recipe as is (I omit cinnamon – allergy ) but I have made it subbing different nuts and seeds – basically whatever I have in the cupboard. I never use more than 1/2 tsp salt. I buy organic oats and maple syrup – and skimp a lit ton on oil and maple syrup. I know exactly what’s in this and it turns out perfect every time. I often intermittent fast and have 1/2 c for lunch with 1/2 banana and a bit of milk.
Kendall
I just made this, this morning. I did add the coconut flakes, but they got a little too toasty . I picked them out. Phew. The granola is awesome and I can’t wait to have it with fruit and yogurt for breakfast tomorrow!
Julia
This is an easy homemade breakfast for guests and a delicious snack for work and after school. Goes well with fruit, yogurt, or on ice cream.
In addition to the vanilla, I graded some ginger and squeezed in the juice, which gives it a little spice and nice fragrance. The recipe calls for 3/4 tsp if you’re using table salt. I would be careful not to add more than that, or even cut back a little. It was definitely more salty than most granolas (although I liked it).