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.
This recipe is the mic drop of granola recipes. I have twisted and tweaked the flavor combinations so many times, it always comes out fantastic. Thank you for sharing it.
My favorite granola recipe! Perfect every time.
Great recipe! Made it today and it was amazing, I did bake it for 45 mins, stirring every 10 mins. I used some trail mix that contained pumpkin seeds, almonds, peanuts, cashews, dried cherries, raisins and golden raisins. I also add some macadamia nuts and coconut flakes. Using extra virgin olive oil which added a nice flavour profile.
I made the first time with honey and no dried fruit or nuts- it was delicious!! Making with syrup and nuts now so we will see how it turns out but I’m a big fan!
This is the only granola recipe I will ever use again. I have been making my own versions for 40 plus years.
I make this regularly for my husband. He loves it, and so do I! I add 1/2 teaspoon of pure almond extract, in addition to the tsp of vanilla. So good! The first time I didn’t read all the way through and added craisins and raisins before baking. We both like it that way—a little bit chewy texture—so that’s the way I make it now. This is the only granola we now eat.
Can you use this recipe in food dehydrator?
Hi Dan, I haven’t tested that.
My sister made this and when I went to house sit . I ate the whole batch . I felt kinda bad but she said don’t worry I can make some more . It was so friggin good I couldn’t stop. Ha ha . I love granola and this was the best I have ever had! I looking forward to making it!!! Thanks so much
Valerie
Hi Kate. Thank you for this delicious recipe. It’s a keeper.
Diane
Yay and Yum! Your recipe (method and ingredient amounts) solved all of my granola problems. Perfect sweetness, doneness, etc. Thank you, Kate!
Quick question, can I use avocado oil?
Hi Andrea, yes avocado oil has a neutral flavor and is fine for baking.
I’m not a big fan of nuts or seeds, though I do have some chia seeds and flaxseed on hand. Would I still need to get to the 1.5 cup amount, or can I keep it to like a tablespoon of each? should I up something else instead?
Hi Stef, I shouldn’t add chia or flax in the full volume. You can increase the amount of oats, or reduce the oil and maple syrup for an oat heavy granola.
Great recipie Kate! I’ve been making this granola every two to three weeks for my wife and I. She likes it without dried fruit, I like the coconut oil and sliced almonds. This is her favorite breakfast on top of Kirkland Greek Yogurt almost every day. We tried honey instead of maple syrup but decided to stick with maple syrup, better flavor. Thanks for sharing. We have had fur babies for almost 30 years (Whippets). Love your picture with Cookie, our last one crossed over about a year ago
Sounds great. Is it 350°F in a fan forced oven for 21 to 24 minutes, stirring halfway or would you lower the heat or change the time (e.g. 21 to 24 minutes at 300°F) ? I appreciate it is try and see, and golden brown is the desired outcome, but was wondering,
Thanks,
Gordon
Hi Gordon, if you have a convection oven, you may need to adjust the time to a bit less or reduce the temperature.
Love the recipe! Made it today and was such a hit with the fam. Curious – would reducing oil and maple syrup affect the overall taste and texture?
Hi there, I’m glad you enjoyed the recipe. Yes, reducing oil and syrup will change the taste and texture, but if you read through the comments, many have adjusted to their preferences and enjoyed.
Great recipe. I’ve made it many times. I have to watch it carefully as it seems to be done before I think it should be done. I burned it once. Now I hover over it! Thank you for great recipes.
Same:(
It was sooooo good raw, I kid you not, the flavor was exquisite. They when I took it out from the oven, it was bitter. But don’t you worry, we are making a new batch. Thank youuuu!
hi how to make the gronola more crunch it is still a little soft. Thanks
Hi Mohsen, did you follow the tips for getting clusters? If you want it a little crisper even after following all the tips, you can leave it in a bit longer, just watch so it doesn’t burn.
I’ve been making this granola time and time again, my daughter loves it!!
Its a staple in my pantry
Thank you for sharing the recipe
Denicce
What’s the shelf life on your granola?
Hi Cathy, it will last in a sealed container at room temperature for two weeks, or 3 months in the freezer.
Was racking my brain as to what I wanted to make for all my customers this holiday season. You have saved my “Bacon”. I am a barber and do “In Home”, mostly elderly. And I try and think of something in the food category that would be light and enjoyable. Last year it was Strawberry jam with a light kick of Red Pepper.
I plan on making your delightful “No Bake Granola Bars and the Healthy Granola mix for those that still have the ability to enjoy a little crunch. Thank you, Kate,
thank you for all the great recipes. Our family benefit’s from all the healthy recipes
that you share. Extend wishes for very Happy Holidays. Stephan
Happy holidays, Stephan!
Best Ever Granola :) I used pecans and slivered almonds, with maple syrup and liquid coconut oil. I added dried cranberries as well. I have another batch in the oven. Hands down winner in our house.
Hello from So Cal. … I used to make something like this for years, but I got double the yield – two pans full – probably by doubling the recipe. I want to do that here because I want to share with a neighbor. Any problem with simply doubling this recipe? When I did it before, the only issue I saw was getting the two pans baked correctly and about the same, which I did by switching the positions of the pans in the oven halfway through – when I was in the oven to stir in any event. Tip: I didn’t “stir in” the honey etc. in any fashion. I poured it over the dry mix and globbed at it with my hands. Worked great. My dogs got to lick my hands. Cheers!
Hi Jeff, Yes I have doubled and split between two pans, then rotated when I stirred at the half-way mark. I hope your neighbors enjoy the granola!