This healthy granola recipe is quick, comforting, and delicious! It’s the kind of homemade staple you’ll want to make again and again. With just 7 pantry-friendly ingredients, you can have crunchy, golden granola in under 30 minutes.
If you’ve been searching for the best healthy granola recipe, this is it. I first shared this homemade granola 15 years ago, and since then, it’s become an internet favorite with millions of views and even a #1 feature in USA Today. Readers love it because it’s easy, customizable, and actually good for you.
Most store-bought granolas are loaded with sugar, cheap oils, and fillers. Making your own puts you back in control — you get wholesome ingredients, balanced sweetness, and a recipe you can make your own.
The Best Granola Recipe Benefits
Here’s why you’ll love this healthy homemade granola:
- Truly healthy: No fillers, no refined sugar, just whole ingredients.
- Quick & easy: From start to finish in about 25 minutes.
- Customizable: Mix and match nuts, seeds, spices, and dried fruit.
- Budget-friendly: Buy in bulk once, and you’ll have multiple batches ready to go.
- Smells amazing: Your kitchen will fill with warm, toasty aromas.
This recipe has been viewed over a million times, with rave reviews from readers who make it every week.
Ingredients for Healthy Homemade Granola
You only need 7 simple ingredients (plus your favorite mix-ins):
- 2–3 tablespoons maple syrup or honey (any natural sweetener you prefer)
- 2 tablespoons virgin coconut oil (or extra virgin olive oil)
- ½ teaspoon vanilla extract
- Large pinch of fine sea salt (~⅛ tsp)
- 2 cups whole rolled oats (old-fashioned oats, not instant)
- ½ cup raw nuts, chopped (almonds, walnuts, pecans, or a mix)
- ¼ cup raw pumpkin seeds
- 2 tablespoons raw sunflower seeds
- ½ cup unsweetened dried fruit, chopped (optional)
Optional add-ins: unsweetened coconut flakes, chia seeds, flax seeds, peanut butter, or dark chocolate chips (add chocolate after baking so it doesn’t melt).
See the printable recipe card below, and here’s a full YouTube episode if you want to make this with me in my kitchen:
Ingredient Notes & Tips
Rolled Oats
Use whole rolled oats (old-fashioned) for texture and nutrition. Avoid quick oats, which bake up mushy and less filling. If you’re gluten-sensitive, look for oats labeled certified gluten-free.
Coconut Oil (or Another Healthy Oil)
We need a little oil in this recipe because it acts as the binder, which helps the oats, nuts, and seeds stick together into those crunchy granola clusters we all love. It also adds a touch of healthy fat, which makes the granola more satisfying.
I prefer coconut oil for its light flavor, but extra virgin olive oil or avocado oil work beautifully, too. You can use any healthy oil you like, just avoid delicate oils like flaxseed or hemp oil since they degrade with heat. At the oven temperature we bake at, olive oil, coconut oil, and avocado oil are all excellent choices.
Nuts, Seeds & Fruit
- Nuts: Nuts add fiber, flavor & good fats. Use whatever you love—almonds, pecans, pistachios, walnuts, or cashews. (Omit for nut-free.)
- Seeds: Sunflower seeds & pumpkin seeds are my favorites, adding more protein, crunch & fiber. Chia seeds and sesame seeds also work.
- Dried fruit: Stick with unsweetened dried fruit to avoid hidden sugars. Raisins, dried cranberries, apricots or dates all work well. Chop larger pieces into smaller ones for the best texture.
Sweetener
A touch of natural sweetness is essential in this healthy granola recipe. It adds flavor and acts as a binder alongside the oil, helping the oats and nuts cluster together as they bake. Plus, it adds balance to the toasty, nutty flavors without overpowering them.
I prefer pure maple syrup for its rich, caramel-like taste, but raw honey is another excellent option. Either one adds a little natural sweetness plus minerals and antioxidants. Brown sugar works, too; just be sure to mix it well with the oil.
Tip: Always check labels—the only ingredient should be real maple syrup or honey. Skip pancake syrups (they’re usually corn syrup with flavoring) and avoid refined white sugar or artificial sweeteners. If you like your granola less sweet, simply reduce the amount or leave out dried fruit.
Vanilla, Cinnamon & Sea Salt (the Flavor Boosters)
These small-but-mighty ingredients are what make this homemade granola recipe taste so good.
- Vanilla extract adds warmth and a subtle sweetness that makes the whole batch taste gourmet.
- Cinnamon (or other warming spices like ginger, cardamom, or pumpkin pie spice) adds depth and a cozy flavor.
- Sea salt may seem small, but it’s essential. It sharpens every flavor and actually makes the sweetness taste sweeter — meaning you can use less sugar overall.
I like using a fine-textured sea salt (such as Real Salt) because it blends evenly. Kosher salt works too, but you’ll want to mix carefully to avoid uneven seasoning.
How to Make Crunchy, Clumpy Granola
- Press the mixture firmly into an even layer before baking.
- Bake until golden, stirring once halfway through.
- Let it cool completely before breaking into clusters — this locks in the crunch.
Storage
- Store in an airtight container at room temperature for 2 weeks, or refrigerate for longer freshness.
- I keep mine in mason jars or BPA-free bags for travel.
Serving ideas:
- Use as a crunchy topping for baked apples or fruit crisps.
- Sprinkle on Greek yogurt bowls or on top of smoothies.
- Enjoy as cereal with almond milk.
- Pack in snack bags for on-the-go fuel.
Here is my favorite recipe, and be sure to check out more recipe variations under the recipe card, too!
Print
Healthy Homemade Granola
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 25 minutes
- Yield: 6-8 servings
- Category: Breakfast, Snack
- Method: Bake, Mix
- Cuisine: American
Description
This healthy granola recipe is quick, crunchy, and customizable with just 7 ingredients. Unlike store-bought granola, this homemade version is naturally wholesome, lightly sweetened, and makes the perfect topping for yogurt, smoothie bowls, or a simple snack.
Ingredients
- 3 tablespoons real maple syrup or honey
- 2 tablespoons virgin coconut oil (or other healthy cooking oil)
- 1/2 teaspoon vanilla extract
- 1 large pinch of fine sea salt (about 1/8 teaspoon; I use Real Salt)
- 2 cups whole rolled oats (aka old fashioned oats, preferably organic)
- 1/2 cup raw nuts, chopped (or slivered almonds; you don’t need to chop them)
- 1/4 cup raw pumpkin seeds
- 2 tablespoons raw sunflower seeds
- 1/2 cup unsweetened dried fruit, chopped (optional; I like unsweetened dried cranberries)
Instructions
- Preheat oven to 325°F (163°C). Line a sheet pan with parchment paper for easy cleanup.
- In a large bowl, stir together the oil, maple syrup (or honey), vanilla, and salt. (If coconut oil is solid, use your hands to mix in the next step as it will warm and melt it as you mix.)
- Add oats, nuts, and seeds; toss well to coat so there are no dry spots or clumps of oil.
- Spread in a thin, even layer on a parchment-lined baking sheet. Optionally, use your hands to form some 1-inch clumps.
- Bake 10–12 minutes, until lightly golden and fragrant.
- Let cool 10–15 minutes before serving or storing.
Pro Tip: Don’t overbake; granola can taste like burnt popcorn if left in too long. Every oven is different—check it as you go.
Keep in an airtight container up to 2 weeks. I like a mason jar in the fridge at home, or a BPA-free bag when traveling.
Notes
Use rolled oats (not quick oats) for the best texture.
Coconut oil or olive oil works as the binder and adds healthy fats.
Maple syrup or honey adds sweetness and helps form clusters.
Bake at a low temperature; overcooked granola can taste like burnt popcorn. I usually pull mine out at 10 minutes.
Oats are gluten-free by nature, but choose certified GF oats if needed.
Store in an airtight container for up to 2 weeks. I keep mine in a mason jar in the fridge or in a BPA-free bag when traveling.
Homemade Granola Variations
This base recipe is endlessly flexible. Try these reader-favorite combos:
Maple Almond Granola
Rolled oats + sliced almonds + sunflower seeds + maple syrup + coconut oil.
Cherry Pecan Granola
Rolled oats + chopped pecans + dried cherries + almonds + sunflower seeds.
Coconut Chocolate Granola
Rolled oats + coconut flakes + pumpkin seeds + maple syrup + dark chocolate chips (stir in after baking and cooling).
Healthy Granola Recipe FAQs
What makes this granola healthy?
It’s made with whole oats, nuts, seeds, and just enough natural sweetener. Unlike store-bought granola, there are no refined sugars or oils.
Is granola gluten-free?
Oats are naturally gluten-free, but buy “certified gluten-free” if you have celiac or gluten sensitivity.
How long does homemade granola last?
Up to 2 weeks in an airtight container at room temp, or longer if refrigerated.
How can I make granola lower in sugar?
Reduce the sweetener by half or skip the dried fruit. You’ll still get clusters thanks to the oats and oil.
More Healthy Breakfast Recipes
- Chocolate Banana Bread Mini Muffins
- Healthy Power Cookies
- No-Bake Chocolate Hazelnut Energy Bites
- Apple Pie Overnight Oats
- Easy Homemade Breakfast Burritos
I like your ingredients. I would like Tom know the nutritional information for: serving size,/ calories, fat, carbs & added sugars, protein . My husband has an elevated A1C and, and the nutritionist suggests granola. I apologize if I overlooked the info in your website. Thank you.
I like the ingredients and the easy of making. I would like to know the nutritional information for: serving size, calories, fat, carbs & added sugars, and protein. My husband has an elevated AIC. We like to use granola, but we watch ingredients. I appreciate the information and apologize if I overlooked it in your website.. Thank you.
Coconut oil is not healthy.
It has a lot of saturated fat.
That’s why it hardens
This homemade granola recipe is so easy and healthy—perfect for breakfast!
My go-to granola recipe!
windows 10 love you
How do I see the recipe? I cliked on view recipe and it said I needed to download an extension. I downloaded the extension, and now when I click on view recipe, it takes me to a homepage for quick online recipes listing various recipes, but not this one.
HI Elizabeth
My sister past on this recipe to me and my partner and I both love it.
I realize nutrient value/calorie total will vary depending if you alter your ingredients, but do you post this information? I cannot seem to find it.
Thank you,
Lois
Elizabeth, I have been making your granola recipe since you first posted it. And shared with many who loved it. Now, my husband is wanting to be on a healthier diet, so I made him the granola with unsweetened coconut, dried cranberries, hemp and sunflower seeds. He loves it! We went through some of of your other recipes, and our next one is the fried rice for dinner this week. Thank you for sharing your delicious and healthy recipes.
Hi! I just made this recipe, and it is so good!
The best homemade granola I’ve tried.
I used Bob’s Red Mill old country style museli, and olive oil, keeping all else the same, and it turned out great. Thank you!
I made this according to directions, but I think the heat needs to be bumped up to 325. It was not cooked enough for my taste. Otherwise very good.
What a great basic recipe! You can add all kinds of things that you like! Love this, thank you!
Granola recipe is outstanding. Your all recipes become delicious, lot of recipes i tried at home. Keep sharing good stuff.
This was so easy to make and delicious. This was the first time I’ve made this but I will be making it again and doubling the recipe. It smells so good when it is cooking.
Hi! The coconut oil is measured as melted or condensed?
Thanks!
Hello, can’t wait to try this, but I was wondering do you know the nutrition information?
Thanks
Hi, Elizabeth! Thank you for this great recipe! I have a question. How many calories are there?
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I tried it. It was a First Class recipe. Everyone enjoyed it. Thanks.
But I have a doubt: Once we give in our name and email for the free ebook, does it appear on my gmail account or only on an email account?
I tried your recipe. First class. Everyone loved it. Thanks.
I just made the granola. It’s so easy, quick and frickin’ awesome. I added Craisins, almonds, walnuts, raisins and pumpkin seeds along with the oats, coconut oil, maple syrup (B) and honey. So good! I’ll do the same next time and also add flax seeds. I can’t believe I haven’t made granola before!
I tried the recipe with some changes and it turned out very light, crispy and delicious. Because i could only find thick organic rolled Oats in the grocery store nearby, I increased the cooking time to 20 minutes so that the oats become crispy. I also added the dried cherries after the mixture came out of oven and got cold. The rest of recipe was the same. My only regret is that I did not make the homemade granola earlier!! Thank you Elizabeth for the great recipe!!
How many grams of sugar is in a serving of your granola?
I absolutely love your granola recipe 😍, everyone in my family eats it morning and supper. Thank you.
Narelle, that’s great to hear! Thanks for stopping by to comment. ~E
Hi…Just made your granola. How could I make this into granola bars?
Hi Gerry, this recipe isn’t written for bars. If I create a granola bar I’ll post it on the blog! 🙂 ~E
Best granola I’ve ever had. I went exact on the ingredients. No subs. It’s wonderful.
Homemade granola is the best! These ingredients are all so healthy but also so tasty together – great recipe!
Punman, Happy to hear it! ~E
Hi Elizabeth,
I noticed the serving size when I emailed you, but can you tell me the approx. size serving, 1/3 or 1/2 cup?
thank
Jeannie W.
Hi Jeannie, the serving size would be about 1/2 cup. ~E
Hi Elizabeth,
I am planing on making your recipe with my students for a service learning project. They are donating healthy breakfast foods to a local food pantry. In order for them to make better choices when selecting granola at the store, I wanted them to make it for themselves. Sadly the food pantry won’t take our homemade granola, but there is a good lesson in this project for the students. I would like the students to have all the nutritional facts about the recipe. By any chance, is that information available? We will be making it without nuts since we are a nut free school. ~Heidi
Hi Heidi! What a wonderful thing to do with your students. Since you are modifying the recipe, I can’t give you exact nutrition info. But, you can use a website like MyFitnessPal to put in your exact ingredients and measurements and it will calculate the info for you. Let us know how the project with your students turns out! Warmly, Elizabeth
Thank you so much Elizabeth. I have just made a double batch of your Delicious Homemade Healthy Ganola. I didn’t have coconut oil so I used peanut oil and seasame oil plus lots of fruit and nuts. I live in Johannesburg, South Africa, so I am going to enjoy having it for breakfast tomorrow morning. Best Wishes. Joan Thompson P.S. I am a grandmother with 2 Gorgeous little grandchildren.
Thank you so much Elizabeth. I have just made your Amazing Healthy Ganola. It tastes Delicious. I didn’t have any coconut oil so I used peanut and seasame oil plus I put in lots of fruit and nuts. I live in Johannesburg, South Africa so I am going to enjoy having it with some yougart for my breakfast tomorrow morning. Best Wishes. Joan Thompson
I have made the easy healthy granola twice and am making another batch this morning. I have discovered that adding the dried fruit such as chopped dates or dried apricots after baking will keep those soft. Otherwise, the dried fruit hardens into rock-like teeth breaking nuggets. A great and simple recipe. Thank you.
I love this recipe! I am on a diet and am trying to eat healthy. Your healthy granola is perfect. I just changed it a little. I use sugar free maple syrup and crasins.
Great recipe, I eat it over my greek yogurt with berry compote at least 2-3 times a week. One thing I wanted to point out though, I wouldn’t use honey to sweeten, honey looses all of its important enzymes when heated over 100F. So I’d say eat your raw honey just as it is, raw! I’m not a fan of maple syrup flavor so tend to go with agave.
Hi Jane, honey is still a good option here because even though it is heated, it’s still a natural sweetener. It looses enzymes, but it does not lose all nutritional value. I recommend raw honey as it’s the least processed, and again, even though it’s heated it’s a myth that it loses all nutritional benefits. I recommend people do not use agave as it’s pure fructose and hard on your liver. Maple is a good alternative, too. Or, no sweetener at all. Thanks for stopping by! ~E
This recipe looks fabulous… any idea about calories??
I’m going to try to make mine with unsweetened shredded coconut.
Making this recipe for a while now and never let me down!!!
Amazing and so easy to make I usually time the quantities by 4. ( yes I like this recipe that much)
Recommend this so so much’
Glad to hear it. Thank you! ~E
Your facts on maple syrup are wrong . There is no difference in the nutritional value in the various grades of maple syrup neither is there any difference in their sweetness. By law, all pure maple syrup must be at least 66 brix. Maple syrup has been declared a superfood. It has 40 nutrients, 8 phyto nutrients and contains more calcium than milk and more anti oxidents than green tea or broccoli. It also inhibits the enzymes that cause type ll diabetes. It has also been provento help diminish the effects of both autism and alzhiemers decease.
Please check out the International Maple Syrup Institute fact sheet. I am sure you will find it helpful.
Hi .. just a doubt. Can we roast the mixture in a pan on stove top or instead of baking?
My mother & I just made this recipe. (She’s pulling it out of the oven now!) Mom loves granola, and I finally convinced her that it was cheaper and healthier to make it at home! Win-win!
Hi Elizabeth,
I love your name and your recipe, however, there is a misunderstanding about coconut oil. You suggest coconut oil or other healthy alternative but please keep in mind that coconut oil has high levels of saturated fat (the bad one), and thus the World Health Organization, the United States Department of Health and Human Services, United States Food and Drug Administration, British National Health Service, British Nutrition Foundation, etc. advise that coconut oil consumption should be limited or avoided.
May be a silly question, but rolled oats are not the same at quick oats. Correct?
Hi Nicole, not silly at all. Actually, they are different. Look for whole rolled oats (organic if possible) for a better texture. They are usually next to the quick oats in the bulk bins of your natural grocery store. ~E
I did half maple syrup and half honey. I also added oat bran for more fiber. The vanilla and cinnamon were added after the baking process to avoid a change in the flavor. This seems to work well for me. The addition of coconut was wonderful! Thanks for the recipe!
I really appreciate your insights and knowledge on everything from clean foods to using good ingredients in cooking methods for healthy lifestyle.
No brand names it’s also nice so we know that you not swayed by strong commercial interest. Thanks
Hi,
I plan to follow your recipe, but, do you really cook the dried fruits with the rest of the ingredients, or do you pour it after the cooking ?
Thank you
Hi! Yep, you put it all in the bowl and bake it. It’s a low temp for a short period of time and doesn’t affect the dried fruit. It brings it all together. ~E
I started making my own granola last week cos I’m sick of paying so much for store bought ones.
This is the third time I’m making it since. My Son can’t get enough of it. Now he’s stopped eating those sugary cereals. Thanks! We love it so much.
How many calories are in that
Can I use quick oats?
Thank you for this!
I have your basic mix in the oven right now…what I licked off my fingers tastes amazing! Lol my son should be happy to have this for his snack this week at school. I doubled the recipe cuz I know it’s gonna go fast! 🙂 thanks!
Thank you very much! 💚
This sounds great and want to make it this weekend. How much is a serving size, trying to put it into MyFitnessPal to control calories and watch macros. Thank you!!
Hi Amy, about 1/4 to 1/3 of a cup would be a serving of this. It depends on how you eat it, if you use it as a topping for yogurt then about 2 tablespoons would be a good serving. If you eat it as cereal about 1/3 cup. I don’t count calories or macros, but for those who do myfitnesspal is great. Thanks for stopping by. ~E
My husband is diabetic and I would love a recipe for sugar free granola?
Plz tell us what are those unsweetened dried fruits???
I made this today and it was very good! I didn’t have any nuts or seeds on hand, so I just subbed for more oats, and it worked great. It didn’t turn out quite as crispy as I wanted, so I think next time I might cook it a little longer – but other than that, this is a great recipe and I’ll definitely be making it again!
Hi , do you know the calories for this granola also what are the serving sizes?
thanks
Hi Stephanie! A serving size would be about 1/3 to 1/2 cup. I don’t count calories; it’s not the way I teach so I don’t add it here. ~E
I really enjoy this recipe. I makes a great snack or if I want I add a little warmed 2 % milk and eat as a cereal. We also use it for a traveling snack.
I am really enjoying this recipe and made some for friends for Christmas who also loved it. I love it on fruit and yogurt.
I have made this granola twice with just a few variations in the dried fruit the second time because of what I had on hand. I love it! I have tried making other granola before and this is my favorite. I also like to keep in the refrigerator like you do. I really like it cold and crisp!
Thank you!
Love the granola! I can’t wait to try the other two granola recipes.
Hi everyone I have just joined and would like to know which recipe are your favorites and which recipe do you recommend for breakfast. I’m trying to loose weight as I have a major back injury from my time in the Army and as a result of all my medication I have put on a lot of weight. I hate the fact that the meds I take make me put on weight but I really want to fight that battle and loose weight. Looking forward to reading all your recommendation.
I just made it the following way….Toasted nuts…cashews, almonds, walnuts, and sugared roasted peanuts.
Then I added to a mixture cooked oats/regular oats/wheat germ/chia seed/flax seed
then I added the sweeteners :maple syrup pure/brown sugar/honey/diced pitted dates/frozen door county cherries…
Then I added the toasted nuts/spread on cookie sheet, and added more oats to this time a GREASED cookie sheet. It looks ten time better than I did it the first time…
I almost broke my teeth the first time…
I diced up some apple and baked it in the granola. Yum! I am going to try adding a little cinnamon next time.
Hi. This looks great. Any tips about turning this into a granola bar recipe? Would love to give this to my kids as a snack for school.
Great! Made it tonight- added shredded coconut and puffed rice as well as a few medjool dates and 1 tbsp of honey. Not too sweet – could do with another tbsp of honey (as per recipe)
I think but still delicious!
How many calories per serving?
This granola was delicious and just what I’d been searching for – healthy AND easy to make – thank you Elizabeth! 🙂 I have already shared it with friends (and might start making it as little gifts!)
Hi!, thank you so much for sharing this wonderful recipe. Any idea on its nutritional value ?
Thanks for the recipe… I used #quickoats, #mixednuts, #driedcranberries, assorted #seeds, + #chiaseeds, 4 tbsp of #waldenfarms #pancake syrup, 3 tbsp of #melrose #omegaflaxseedoil, 1 tsp of vanilla & a pinch of salt – I’ll be sharing my photo on Pinterest and Instagram 😉
Thanks for the recipe. I will give it a try. I agree with you on the choice of rolled oats. However, there’s no need for the hyperbole regarding the relative nutritional value of rolled oats vs. instant oats. While the texture of instant oats isn’t as good and the glycemic index is slightly higher, unless they have added sugar they are better for you than 90% of other things you might choose to eat.
How many calories are in a serving of this granola?
What about using agave syrup instead of honey or maple syrup? I have some of that on hand. I was wondering if it would work the same.
Does the mixture after baked require to the put in the fridge. Since it’s baked? Also what’s the shelf life after it’s baked.
Tried it! Loved it! Thanks for the recipe!
I was dubious of the cooking time here as I’ve made it before but cooking longer. However, Elizabeth is totally right and it comes out fine and I now definitely prefer it to longer cooking times. Not as brown but still crunchy when cooled. I am still not a great fan of including dried fruit in the cooking time. It is already dried and seems to caramelise slightly – ie the taste alters slightly. I tend to include the fruit towards the end and leave it in the oven (that is turned off) for a couple of minuets.
A great recipe and I thank you for it
Thanks for taking the time to let other people know how it turned out! Grateful for the comment.
I made it today! Added oats, sesame, walnuts, vanilla honey and high quality rapeseed oil. Also added vanilla extract like you mentioned in your recipe and cinnamon. I still can’t believe how good it turned out!! So can’t wait for breakfast tomorrow 😀
Yum! Sounds delicious. Thanks for coming back to comment. 🙂
I would only use Organic/Non GMO oats! To be a lot more healthy. Quaker oats, etc. put chemicals into their oatmeal products! :{
Agreed!
I doubt that Quaker puts chemicals in their oatmeal. You agreed with it, but can you back that up? Quaker was sued because some farmers sold them oats (which they used) from fields that had been treated with weed killer (glyphosate). I go out of my way to eat natural foods but I woldn’t hesitate continuing to eat quaker oats. Threre’s lots of junk in lots of foods, so let’s focus on the bad stuff and not loose credibility by spreading unsubstantiated rumors.
Thanks for nice recipes…can not wait to try it out!
Nice recipes. I want to try these recipes in my kitchen. Thank you for sharing. Glad you love it so much.
I’ve tried several granola recipes recently trying to use honey from my own bees. This was by far the simplest and best recipe. The short baking time allows you to taste the flavors of each ingredient more clearly. Longer bake times caramelize the sugars in the ingredients and the honey – not my preference. Each to his/her own….
Looks like a great recipe, will try it out! I wanted to point out one typo that needs correction….”Local raw organic honey is also a great option, especially if anyone your cooking for suffers from seasonal allergies” “Your” should be “you’re.” Please delete my post after you correct the typo. Thanks!
In which paragraph is this mistake? The one you included about honey?
You got it! Sentence is correct now.
Oh how funny, I’m such the correct use of words person. I couldn’t find it. 🙂
This is a great recipe — thanks! One question – I’ve noticed that other granola recipes call for baking times that are much longer, around 30-45 minutes. Any reason to bake for longer in your opinion?
how can maple syrup and coconut oil stick everything together? i havent tried but, that is something. I know peanut butter works well. A thick butter is way to go. then just heat up like 15 minutes.
Hello Elizabeth! Last Sunday, I have made the healthy homemade granola recipe for my son. My son likes this recipe very much. It was made so delicious without being too heavy and perfect. I added the fruit after the mixture has toasted. Thanks for sharing great recipe. To Know More: http://bit.ly/1IFgunh
Love this! My 4 year old helped me. We did oats, chia seeds, almonds, honey, coconut oil and dried strawberries and he loves it!
I make it all the time and this time I made it with oat meal, pecans, sunflower seeds, pumpkin seeds, dried blueberries, sunflower lecithin and the coconut, vanilla maple syrup. I add my fruit after the mixture has toasted. It is so good I put it over Greek yogurt.
I’ve used this recipe twice now and really enjoy making my own granola and playing around with the recipe. Thanks! I also add chia seeds too 🙂
Thank you very much I will try it imadiatly
Thank you for sharing this recipe. I have been wanting to try making my own, as my 5 year old absolutely loves granola. I have looked at a lot of recipes and when I saw this one, it stuck with me for 2 days before I made it and whoooahhh Yummy!! It really is easy to put together and best part for me is that I can use my own brand & quality of oatmeal, nuts, fruits, etc. as this has been the issue of the granola’s out there. Thanks again and i’m excited to try some of the other recipes you have. Cheers
Elizabeth, please don’t perpetuate the myth that instant oats are less healthy than regular oats. They are just cut thinner and steamed slightly longer. There is no nutritional or glycemic difference at all.
It probably depends on the brand, but there are some instant oats that are in fact high-glycemic.
I just made a huge batch (overbought on the fruits & nuts!). It’s great! It’s going into jars for Christmas presents – thank you!!
So glad!
Nice recipe…. Want to try this.
Hi Elizabeth! I just wanted to thank you so much for this recipe 🙂 I first found out about you through your “How to Massage Kale” video, and I was hooked! I think this is the first of many recipes I’ll learn from you, and I’m so grateful. Please keep up the great work! 😀
That’s so nice to hear. Thanks for stopping by the blog!
This tasted soo good! I had some with yogurt before gymnastics class and it kept me energized and filled me up! Its so healthy and tasty! Goodbye store bought Granola, Hello healthy! Thanks!!!!
http://www.forbes.com/sites/larryolmsted/2014/04/02/goodbye-fancy-so-long-grade-b-making-sense-of-maple-syrup/
I’ve been searching like crazy in my small town for “Grade B” maple syrup (with no luck) so I decided to do some research. The above article, along with many others, seem to indicate that there is absolutely no difference whatsoever between the different grades of maple syrup and that as long as the product you purchase is 100% pure maple syrup, the nutrient & sugar content are exactly the same…? The issue is confusing, but I guess I’ll go ahead & buy what’s available.
There is a Big Difference between the 2 syrups! Grade B is higher in nutrients and definitely better for you. You won’t necessarily find it in your local grocery store. You must either purchase it on line or seek for it at a Health food store. Grade B is also much more expensive than grade A. ..Anything that is good for you will definitely be more expensive. That’s Life!
I just made this and they are absolutely amazing i used strawberry crasins and me and my family love great recipe
Oh yum!
I made the top version and added 1/2 tsp cinnamon and some coconutshavings. And after i baked it and cooled it a bit I put in some raisins and dried cranberries! Yum!!
Love the Easy Healthy Granola Recipe. I use it as a base and then add whatever else I have that week. It always turns out great. Thank you.
instead of using maple syrup or honey, can i use agave syrup?
I added honey infused with lavender. Was really really good. Purchased the honey at the local lavender farm.
Made the top one today double batch. So yummy!
I have made this recipe three times and my husband loves it with his greek yogurt, is there anyway you could tell me the calories and nutritional values of the basic recipe. Love your website, thanks for sharing.
If you go on http://caloriecount.about.com/ and go to recipe it will analayze the recipe and tell you the nutritional value of it x
How would I make this into a granola BAR recipe? I tried as granola and it was incredible so it would be great to have it in more than one way.
old fashioned oats (or rolled oats) have the same nutritional content as quick oats. They are still steamed and rolled…just rolled thinner. It is more of a texture issue. Rolled oats are better in this kind of recipe. Quick oats are better for pancakes or something where texture of more of a paste is preferred.
Used this recipe this afternoon, looking for something good/nutrional to have with my morning greek yogurt, tried cereals, muesli and the like, just couldn’t do it, tasted terrible. But this granola was just what I’ve been looking for, it’s fabulous, thanks for sharing!
What are the calories in the above recipeaoi
I’m not sure – I don’t count calories. I stick more to low-glycemic and whole foods, and find when I do that I don’t need to count calories.
I recently discovered this fact.. All my life I’ve been overweight, and once I started eating unprocessed whole foods, the weight just melts off.. no need to count calories! I wish I had known earlier in life, but at least I will pass on this healthy way of living/eating to my daughter 🙂
I put the ingredients for the almond one in to myfitnesspal.com and if you divide the recipe in to 10 servings it’s 133 calories
This looks delicious, do you know what I could add to it to make it into Granola Bars? Not sure how I could get it to bind together.
I haven’t tried it but if I do I will post it here.
Natural peanut butter rocks for making granola bars. You get a nice hit of protein with it. I used about half a jar of craft natural peanut butter and 3 cups of granola from this recipe with half a cup of ground flax seed and half a cup of hemp hearts. Roll it out to half an inch thick and refrigerate. If you want it a bit sweeter just add some honey or maple syrup. Soo yummy. Sometimes I melt a 70% coco chocolate bar and spred it on top… Peanut butter chocolate bar!!!!
I would really like to make the “Easy Healthy Homemade Granola Recipe,” but I don’t know the measurements in metric?
Try a conversion app. Google….?
I love the Granola recepie. So easy to make. I have been using Macadamia oil as I could not get cocoanut at the time
Mac nut oil is a great substitution, thanks for sharing. 🙂
I just made this for breakfast this morning, and it is SO GOOD. Love that it is not overly sweet like some granola. I will definitely be making it again…I’m in love! Thanks for sharing an awesome recipe.
Glad you like it, thanks for stopping by!
Just wanted to add a note that coconut oil is different from coconut butter. Coconut oil is just the fat from coconuts. Coconut butter is basically the whole meat of the coconut mashed up into a think, peanut-buttery like texture (spreadable) which is sweeter than the oil. Just wanted to clarify in case someone was looking for the ingredients at the store. Go for the coconut oil, not the coconut butter.
How do you store the granola?
Cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks. I keep mine in a mason jar in the refrigerator at home and in a BPA-free plastic bag when traveling.
Just made this and loved it. I threw in what I had in the cupboard. Dates, apricots, & sunflower seeds. BONUS: discovered how much I love coconut oil. It is great on the hair & skin!
Glad you love it as much as I do!
Where do you find unsweetened dried fruit ?
Hi Jean. I usually find it in the bulk section of the natural grocery store. Sometimes I find it at Costco or a larger store like that. And, if you can’t find it locally, you can always look online. Thx!
Nutritional info?
We don’t break that down, instead just focus on whole, healthy ingredients 🙂
Thank you for this lovely recipe, I can’t wait to try it! I also love that you reiterate everything that I believe in: the amazing flavour and goodness of coconut oil, the importance of only using natural sweeteners and the genius local honey and pollen-note. I learnt something new with the grade A and B maple syrup, so thank you for that! I will make sure to scavenge through the rest of your website now 🙂 iida
Glad you like it!
Hello! I’d like to know if the 300º you refer to in the first recipe are Fahrenheit ou Centigrade?
Thanks, Ana
Fahrenheit – sorry for the confusion! 🙂
Your Easy Homemade Granola recipe is the only granola recipe I follow (-using orange blossom honey). I love it! I would like to use it to make granola cups. When I bake the granola it does not hold together, instead it falls apart. What changes can be made to make it hold together as a cup (baked in a muffin tin to form the “cup” shape)?
That honey sounds delish! Try adding 1/4 – 1/2 cup almond butter to the recipe if you want it to bake in cups, you just need some kind of binder and that might do it. I haven’t ever tried it but think that might work.
Will try, after I purchase almond butter. Thank you! 🙂 Today I pulsed the oats in the blender until it became powder and then followed the rest of the recipe as usual (except I added more coconut oil so that it became more of a “dough”). I shaped the granola in the muffin tin, and baked. It had to be baked twice as long; and one granola cup ( I 1/2ed the recipe- it made two “cups” using my jumbo muffin pan) has a crack in it, but aside from that it worked out rather nicely. I’m going to keep trying different ways to make the granola into a cup without compromising the health benefits. I look forward to adding almond butter to this recipe (I’ve never tried almond butter). Again, thank you!
Add egg white that has been beaten until foamy. I use it to make my granola “cluster-y”.
How many egg whites would add to the above recipe? I like my granola “cluster-y” also and have been looking for a way to achieve it!
One egg white to 3 to 4 cups of oatmeal.
Excellent, I have to make a batch today anyway! Thank you 🙂
Maybe try and make your own almond butter. Loads of recipes on line. Super easy and so much healthier and clean.
Great granola! My husband and I love it!! Do you know the calories/nutrition info based on your 1st receipe above without the dried fruit? Thanks!
Absolutely love this granola! I’ve made quite a few versions, but this one is the best I’ve tried so far. Shredded coconut stirred in at the end of baking (it toasts just by being mixed in with the hot granola) is the final perfect touch! Thank you so much!
Forgot to say what ingredients I used: raw pepitas, raw sunflower seeds, flax seeds, pecans, shaved almonds, currants, and unsweetened shaved coconut.
I made this granola recipe and wanted to comment on the cooking time. It was not done in 10 minutes took approximately 30 minutes and just barely brown at that time but it was very delicious and I plan on making it again. Thank you Elizabeth
Yes, climate and oven differences can certainly make a difference, thanks for letting everyone know!
I made granola with almonds, peanuts and chia seeds and a mixture of whole rolled and quick oats.. turned out wonderfully.. can’t wait for breakfast!
Sounds so good! Thanks for sharing.
I found your blog while looking for a granola recipe. This looks great, and I’m trying it tonight!
http://www.weareforevercompany.com
I did mango and coconut, with coconut oil and chia seeds. Its not cooked yet, but it tasted pretty good when i had to lick it off my fingers.
Yum!
I made this the other day! I wrote about it here (http://www.joinbunch.com/post/165267/) and listed what I used to make it. =)
I have been looking EVERYWHERE for a basic granola recipe that is low on sugars and isn’t toasted/baked to death! Thank you thank you thank you! I am looking forward to mixing this up with my favorite additions (raw coconut, walnuts, sunflower, flax and chia seeds, cranberries, apricots, and prunes) – see why I need a low sugar recipe? 🙂 Can’t wait to stir up a batch!
Awesome! Let us know how it turns out 🙂
This granola recipe is fabulous
So glad you think so. Thanks for stopping by!
This granola recipe is fabulous! I added cinnamon and flax seeds, and next time, will omit the salt, add goji berries, hemp seed, pumpkin seeds…so many wonderful possibilities. 🙂 Thank you!
Ooh, sounds delicious! Thanks for sharing 🙂