The Very Best Granola (2024)

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The Very Best Granola (1)

Do you love granola? Me, too! Today, I’m sharingmy “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!

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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.

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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 unsweetenedcoconut flakes, you can add it halfway through baking for perfectly toasted results (see recipe note).

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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!

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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.

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Healthy Granola

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  • 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

5 Stars4 Stars3 Stars2 Stars1 Star

4.9 from 2680 reviews

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.

Scale

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

  1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.

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The Very Best Granola (2024)

FAQs

Is granola healthy for weight loss? ›

High-fiber foods, like the oats and whole grains found in granola, fill you up and keep you feeling fuller longer. Dietary studies have found eating a high-fiber diet can help you lose weight. Dried fruit and nuts also contain antioxidants, like vitamin E, which can lower inflammation in the body.

What was the downside to granola as a food? ›

Granola can offer health benefits such as supporting digestive health, and heart health and providing an energy boost. On the downside, granola can be high in added sugars, hidden calories, and saturated fat, making some options less healthy.

Is granola anti-inflammatory? ›

Many types of granola contain healthy ingredients that may offer numerous benefits, including reduced inflammation and improved blood pressure, cholesterol, blood sugar, and gut health.

Is granola better for you than oatmeal? ›

Which One Is Better for Breakfast? Both oatmeal and granola make for a healthy, nutritious breakfast, but the winner for us is granola—the added nuts, seeds, and dried fruits give you a source of fiber and healthy fats that oatmeal can't quite compete with.

What is healthier than granola? ›

While both muesli and granola can be part of a balanced diet, muesli often emerges as the healthier choice due to its lower sugar content and minimal processing. Its versatility and ease of preparation make it an excellent option for a nutritious breakfast or snack.

Should you eat granola everyday? ›

The Bottom Line

Granola is healthy in small amounts, especially because oats, nuts, seeds and dried fruit in granola provide some fiber that's good for heart and gut health. However, granola can also be a rich source of calories, saturated fat and sugar, depending on the brand you buy.

Is granola a carb or protein? ›

“For active people, granola is best known for being a source of carbohydrate to fuel the muscles and provide energy for a busy day,” Clark says.

Is granola bad for cholesterol? ›

Granola, a popular breakfast food that comes in a plethora of varieties, is said to be high in saturated fats and sugar; and as it turns out, is linked to an increased risk of high cholesterol levels. Honey is also linked to lower levels of bad cholesterol.

Is granola with milk healthier than cereal? ›

Granola is often sweetened with natural sugars like honey or maple syrup, making it a healthier option compared to many cereals that contain high amounts of added sugars. Natural sweeteners provide a touch of sweetness without causing the rapid spikes and crashes in blood sugar levels associated with refined sugars.

Do you eat granola with milk or yogurt? ›

It tastes great with milk, or by the handful, but is also super tasty when sprinkled over lemon or blueberry yogurt for a burst of flavor. There's also Coconut Spice Granola, which is made with whole grain oats, real maple syrup, coconut and wholesome seeds.

Which is the healthiest granola? ›

Udi's Gluten-Free Granola uses only certified gluten-free whole-grain oats and is sweetened with only honey. It made our best healthy granola list because it has just four ingredients: oats, honey, canola oil, and water. The result is a granola that is low in sugar and has no saturated fat or sodium.

Is peanut butter inflammatory? ›

Are peanuts inflammatory? The short answer is no, and in fact, peanuts and some peanut products like peanut butter have been shown to be anti-inflammatory. Inflammation in the body is a mechanism thought to be at the center of the majority of chronic diseases.

What is the healthiest way to eat granola? ›

Yogurt. A guide for how to eat granola would not be complete without including yogurt! Yogurt and granola can be eaten in the morning for breakfast or in the afternoon for a wholesome snack. Parfaits are wildly simple to throw together and pack a lot of nutrition into the day when combined with fresh fruit and berries.

Why is grain free granola better? ›

Grain-free usually features nuts and seeds rather than oats. These ingredients are sources of fiber and protein, both of which slow digestion and curb post-meal glucose. Fiber also increases the production of short-chain fatty acids in the gut. High levels of SCFAs are associated with improved insulin sensitivity.

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