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Easy Healthy Homemade Granola Recipe

Homemade Granola Recipe

Homemade granola can be a healthy, comforting, and delicious treat. Most of the store-bought stuff is high in sugar, contains unhealthy fats and oils, and is packed full of fillers and unnecessary ingredients.

Whipping up homemade granola at home is super easy, quick, and allows you to control the amount of sugar and quality of ingredients, while also changing things up and adding in the flavors that you love.

Homemade granola also makes your house smell amazing—like you’ve been slaving in the kitchen all day.

This healthy granola recipe was one of the first recipes I’ve ever posted on this blog, and since then, it’s been downloaded hundreds of thousands of times with rave reviews. I kept this original image on this post to show you how far my blog has come 😉 This recipe is still a staple in my house after all these years!

Homemade Granola Recipe

Whole oats are full of good-for-you fiber, high in protein, and contain vitamins and minerals like folate, iron, and magnesium. I buy my whole rolled oats in the bulk section at my local grocery store, but if your store doesn’t have a bulk section you’ll probably be able to find them in the baking aisle. Regardless, be sure you are buying 100% pure whole rolled oats, nothing that says “instant” or “quick cooking.” (Instant/quick cooking oats = highly-processed/high-glycemic/highly-bad-for-you.)

I like to use coconut oil because it’s full of nutrients and adds a really nice light flavor to the granola, but you can use any healthy oil you like the taste of. Macadamia nut oil would also be great, I would stay away from olive oil because it has such a strong flavor. Oils high in omega-3 fats, like flaxseed oil, are extremely good for you but should be avoided here as well because they’re meant to be consumed raw and go rancid when heated (omega-3’s don’t like heat at all-don’t cook with them).

I always add nuts and seeds to my homemade granola for flavor, texture, extra nutrients and added healthy protein. A small amount of unsweetened dried fruit is ok too, just make sure it’s unsweetened to keep the sugar content down. Add less sweetener if you add dried fruit.

To sweeten, I prefer organic grade-b maple syrup or raw organic honey. Grade-B maple syrup contains more nutrients than it’s grade-a counterpart. Local raw organic honey is also a great option, especially if anyone you’re cooking for suffers from seasonal allergies–local raw honey that hasn’t been pasteurized will contain small traces of local pollen that can actually help with allergy issues (a little homemade homeopathy).

Again, go easy on the sweetener to keep the sugar content down. Always avoid white, highly processed sugars and artificial sweeteners–read the labels of the maple syrup and honey and make sure the only ingredients in the bottle are maple syrup (no corn syrup) or honey.

Easy Healthy Homemade Granola Recipe

This basic recipe below makes about three cups of granola. Half a cup is typically a serving.

Serve it as cereal with unsweetened, non-dairy milk (I prefer it with unsweetened almond milk), put it in unsweetened Greek yogurt, or just eat it plain.

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Homemade Granola Recipe

Easy Healthy Homemade Granola Recipe

  • Author: Elizabeth Rider
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 8 servings 1x


This healthy homemade granola recipe has been a top Google search result for over 5 years now — everyone loves it! It’s super simple, healthy, and absolutely delicous.

If you love this recipe, give it a 5-star rating in the comments below to help other readers.



  • 2 cups raw, whole rolled oats (AKA old fashion oats), preferably organic
  • ½ cup raw nuts, chopped
  • ¼ cup raw seeds (sunflower or pumpkin seeds are great)
  • ½ cup unsweetened dried fruit, chopped (optional)
  • 23 tablespoons maple syrup or raw honey (or a combo of both)
  • 2 tablespoons virgin coconut oil or other healthy cooking oil
  • ½ teaspoon vanilla extract or almond extract
  • 1 large pinch fine sea salt


  1. Preheat the oven to 300º F.
  2. Combine all ingredients in a mixing bowl. Use your clean hands to mix well and toss to coat; it will be sticky and messy but that’s the fun part. The coconut oil might be solid depending on your climate (it has a melting point of about 75ºF). Your hands will warm it up and melt it into the mixture if it’s solid, just be sure to mix it all through the other ingredients so there aren’t any chunks of oil left.
  3. Spread the mixture in a thin layer on a baking sheet lined with parchment paper and bake for 10 minutes, until very lightly toasted. (To make this recipe completely raw-friendly, dehydrate the mixture 5-6 hours at 115ºF in a food dehydrator instead.)
  4. Cool before serving or storing.
  5. 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.


Homemade granola will taste like burnt popcorn if you overcook it; keep it at a low temperature just for 8-10 minutes to let it come together.

Oats are gluten-free by nature but most are held in facilities that contain gluten. Check the package label if you are concerned with any gluten content.


My advice is to get creative! This recipe is flexible and easy to modify. Use any combo of healthy ingredients to make it your own flavor. Here are a few ideas to get you started:

Healthy Homemade Maple Almond Granola Recipe

  • 2 cups raw, whole rolled oats
  • ½ cup sliced raw almonds
  • ¼ cup raw sunflower seeds
  • 2 tbsp maple syrup (100% real maple syrup)
  • 1 tbsp raw honey
  • 1 tbsp + 1 tsp coconut oil
  • ¼ tsp vanilla extract
  • 1 large pinch fine sea salt

Healthy Homemade Cherry Pecan Granola

  • 2 cups raw, whole rolled oats
  • ½ cup raw pecans, chopped
  • ½ cup unsweetened dried cherries, chopped
  • ¼ cup raw sliced almond
  • ¼ cup raw sunflower seeds
  • 2 tbsp maple syrup (100% maple syrup, preferably grade-b)
  • 1 tbsp + 1 tsp coconut oil (aka coconut butter)
  • ¼ tsp vanilla extract
  • 1 large pinch fine sea salt

P.S. Homemade granola will taste like burnt popcorn if you overcook it; keep it at a low temperature just for a 8-10 minutes to let it come together.

P.P.S. Oats are gluten-free by nature but most are held in facilities that contain gluten. Check the package label if you are concerned with any gluten content.


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  1. Mirza Zubair says:

    Granola recipe is outstanding. Your all recipes become delicious, lot of recipes i tried at home. Keep sharing good stuff.

  2. Marie says:

    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.

  3. Antonia says:

    Hi! The coconut oil is measured as melted or condensed?


  4. Lianne byrne says:

    Hello, can’t wait to try this, but I was wondering do you know the nutrition information?


  5. Hi, Elizabeth! Thank you for this great recipe! I have a question. How many calories are there?

  6. Hi to evеry one, tһe contents present аt this site are actually amazing fⲟr people experience, ᴡell,
    қeep up the nice wоrk fellows.

  7. Debbie says:

    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?

  8. Debbie says:

    I tried your recipe. First class. Everyone loved it. Thanks.

  9. Susan says:

    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!

  10. Flora says:

    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!!

  11. Hunt Linda says:

    How many grams of sugar is in a serving of your granola?

  12. Narelle says:

    I absolutely love your granola recipe 😍, everyone in my family eats it morning and supper. Thank you.

  13. Gerry Martin says:

    Hi…Just made your granola. How could I make this into granola bars?

  14. Janice Hopkins says:

    Best granola I’ve ever had. I went exact on the ingredients. No subs. It’s wonderful.

  15. Punam Paul says:

    Homemade granola is the best! These ingredients are all so healthy but also so tasty together – great recipe!

  16. Jeannie says:

    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?

    Jeannie W.

  17. Heidi Wolfgang says:

    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

  18. Joan Thompson Thompson says:

    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.

  19. Joan Thompson Thompson says:

    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

  20. Susan Bavaria says:

    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.

  21. CORRINE MALONE says:

    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.

  22. […] last a few weeks in your cabinet. There are plenty of recipes online, but we’re preferential to this, this, […]

  23. […] last a few weeks in your cabinet. There are plenty of recipes online, but we’re preferential to this, this, and […]

  24. […] last a few weeks in your cabinet. There are plenty of recipes online, but we’re preferential to this, this, and […]

  25. Jane says:

    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

  26. robbie keen says:

    This recipe looks fabulous… any idea about calories??

  27. Angela says:

    I’m going to try to make mine with unsweetened shredded coconut.

  28. Roni says:

    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’

  29. Tracy Nadeau says:

    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.

  30. Vidya says:

    Hi .. just a doubt. Can we roast the mixture in a pan on stove top or instead of baking?

  31. Denise says:

    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!

  32. Zuzana says:

    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.

  33. […] to 2 cups cold water. Simmer for 15 minutes, stirring regularly. Eat as oatmeal. Add to cookies. Make your own granola. Or granola bars for your on-the-go snacking needs.Peanuts: Enjoy raw or roasted. Excellent addition […]

  34. Nicole says:

    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

  35. Denise says:

    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!

  36. Jerry Sellers says:

    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

  37. Arnaud says:


    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

  38. Chui says:

    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.

  39. […] Easy, Healthy Homemade Granola (Elizabeth Rider) […]

  40. Greg says:

    How many calories are in that

  41. Erin says:

    Can I use quick oats?

  42. Ingrid Nieto says:

    Thank you for this!

  43. Dani says:

    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!

  44. Cathy Piggott says:

    Thank you very much! 💚

  45. Amy says:

    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

  46. Betty Shidler says:

    My husband is diabetic and I would love a recipe for sugar free granola?

  47. […] Whole oats are full of good-for-you fiber, high in protein, and contain vitamins and minerals like folate, iron, and magnesium. via Elizabeth Rider […]

  48. […] to make your own. It’s cheaper and you’ve got way more control over what goes in there. This healthy granola recipe is simple to make and far healthier than anything you can buy in a store. You can also make it […]

  49. […] out this easy DIY granola that only uses a few ingredients and is good for you, […]

  50. Sbmm says:

    Plz tell us what are those unsweetened dried fruits???

  51. […] Recipe adopted from Elizabeth Rider. […]

  52. Sierra says:

    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!

  53. […] AND keep me full for a while! Make sure the granola you use has very little sugar! Or, even better, make your own! It’s super […]

  54. Stephanie says:

    Hi , do you know the calories for this granola also what are the serving sizes?

  55. Pamela says:

    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.

  56. Donna Toney says:

    I am really enjoying this recipe and made some for friends for Christmas who also loved it. I love it on fruit and yogurt.

  57. Kathy says:

    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!

  58. Stacey Galtney says:

    Love the granola! I can’t wait to try the other two granola recipes.

  59. […] This complex carbohydrate is a true comfort food. Snacking on a handful of rolled oats will kick your brain into over-drive producing serotonin, the feel-good antioxidant which soothes and calms the brain. Mix together a combination of rolled oats, nuts, and other good foods and keep a container in your home office for a quick snack that satisfies both body and brain. Here’s some granola recipes to try: Easy Healthy Homemade Granola. […]

  60. Cheyanne Stewart says:

    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.

  61. Lucchesi Jamie says:

    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…

  62. WingGirl says:

    I diced up some apple and baked it in the granola. Yum! I am going to try adding a little cinnamon next time.

  63. MSO says:

    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.

  64. Elsa Hart says:

    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!

  65. Drea Cooper says:

    How many calories per serving?

  66. 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!)

  67. Princess Bella says:

    Hi!, thank you so much for sharing this wonderful recipe. Any idea on its nutritional value ?

  68. Jem S says:

    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 😉

  69. geowill says:

    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.

  70. sara starr says:

    How many calories are in a serving of this granola?

  71. Nichole Silva says:

    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.

  72. Alex Johnson says:

    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.

  73. allore2002 says:

    Tried it! Loved it! Thanks for the recipe!

  74. Coxy says:

    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

  75. Anna says:

    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 😀

  76. sue cordes says:

    I would only use Organic/Non GMO oats! To be a lot more healthy. Quaker oats, etc. put chemicals into their oatmeal products! :{

      • EnviroBK says:

        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.

  77. Thanks for nice recipes…can not wait to try it out!

  78. Nice recipes. I want to try these recipes in my kitchen. Thank you for sharing. Glad you love it so much.

  79. Rebecca K. Latta says:

    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….

  80. iibw says:

    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!

  81. abstrakkt says:

    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?

  82. david says:

    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.

  83. 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

  84. Nichole says:

    Love this! My 4 year old helped me. We did oats, chia seeds, almonds, honey, coconut oil and dried strawberries and he loves it!

  85. Kimberly J Cody says:

    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.

  86. Erin Leighton says:

    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 🙂

  87. Sabah Jamal Shishtawee says:

    Thank you very much I will try it imadiatly

  88. Michelle McCain says:

    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

  89. gvfarns says:

    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.

  90. Betsy Gorman says:

    I just made a huge batch (overbought on the fruits & nuts!). It’s great! It’s going into jars for Christmas presents – thank you!!

  91. Nada Blue says:

    Nice recipe…. Want to try this.

  92. Helen says:

    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! 😀

  93. Liberty Abrego says:

    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!!!!

  94. MJ says:


    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.

    • Sylvia Wright says:

      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!

  95. Kaylyn says:

    I just made this and they are absolutely amazing i used strawberry crasins and me and my family love great recipe

  96. Jeanett Hompefeis says:

    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!!

  97. MR says:

    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.

  98. Diana Daniels says:

    instead of using maple syrup or honey, can i use agave syrup?

  99. Pat in michigan says:

    I added honey infused with lavender. Was really really good. Purchased the honey at the local lavender farm.

  100. Angie in Ohio says:

    Made the top one today double batch. So yummy!

  101. Janet says:

    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.

  102. Shelby Everson says:

    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.

  103. dave brennfleck says:

    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.

  104. Steve says:

    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!

  105. Angie says:

    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.

      • Renee says:

        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 🙂

    • Cathleen Taylor says:

      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

  106. Michelle says:

    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.

    • Mindy McKenzie says:

      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!!!!

  107. Lulu says:

    I would really like to make the “Easy Healthy Homemade Granola Recipe,” but I don’t know the measurements in metric?

  108. Linda Brennan says:

    I love the Granola recepie. So easy to make. I have been using Macadamia oil as I could not get cocoanut at the time

  109. cupcakemuffin says:

    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.

  110. Heather says:

    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.

  111. 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.

  112. Melinda Gant says:

    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!

  113. Jean Steele says:

    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!

  114. Susan Lucht says:

    Nutritional info?

  115. 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

  116. Ana Burnay says:

    Hello! I’d like to know if the 300º you refer to in the first recipe are Fahrenheit ou Centigrade?
    Thanks, Ana

  117. Megan says:

    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.

      • Megan says:

        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!

  118. Sara says:

    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!

  119. Colleen Chao says:

    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!

    • Colleen Chao says:

      Forgot to say what ingredients I used: raw pepitas, raw sunflower seeds, flax seeds, pecans, shaved almonds, currants, and unsweetened shaved coconut.

  120. Gayle says:

    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

  121. Kahlia Dawn says:

    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!

  122. Colleen Wandel says:

    I found your blog while looking for a granola recipe. This looks great, and I’m trying it tonight!


  123. Jodi says:

    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.

  124. Zaria Pucknell says:

    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. =)

  125. Peg says:

    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!

  126. ashok says:

    This granola recipe is fabulous

  127. Riva says:

    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!

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