This 7-ingredient healthy homemade granola recipe is an easy, comforting, and delicious treat.
Most store-bought granola is high in sugar, contains unhealthy saturated fats and oils, and is packed full of fillers and unnecessary ingredients.
Fortunately for you and me, this granola isn’t full of the yucky stuff.
Whipping up this healthy homemade granola recipe is super quick. It allows you to control the amount of sugar and quality of ingredients while also changing things up and adding in the flavors you love.
Healthy homemade granola also makes your house smell amazing—like you’ve been slaving in the kitchen all day! But don’t worry; you can make this from start to finish in 25 minutes or less.
Is it cheaper to make your own granola? It’s cheaper to make your own granola if you choose to make it more than once. It may be slightly costly to buy all of the ingredients in bulk, but homemade granola is very affordable in the long run.
This healthy granola recipe was one of the first recipes I’ve ever posted on this blog. Since then, it’s been downloaded hundreds of thousands of times with rave reviews. This recipe is still a staple in my house after all these years!
Ingredients for Healthy Homemade Granola
You just need 7 simple ingredients to make healthy homemade granola, and you may already have them all in your pantry:
Whole Rolled Oats
Whole oats are full of good-for-you fiber, protein, and 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 for your homemade granola. Avoid anything that says “instant” or “quick-cooking.” (Instant/quick-cooking oats = processed/higher-glycemic/more-bad-for-you.)
Oats are gluten-free by nature, but most are held in facilities that contain gluten. Check the package label for a “certified gluten-free” badge if you’re allergic or sensitive to gluten.
Coconut Oil (Or Any Healthy Oil)
I like to use coconut oil because it adds a really lovely light flavor to the granola, but you can use any healthy oil that you prefer. The small amount of oil we use here helps pull healthy homemade granola, but you can barely taste it.
Other options: Extra virgin olive oil, grapeseed oil, or macadamia nut oil would also be great here.
Coconut oil, macadamia nut oil, or extra virgin olive oil would be my first choices. Avocado oil probably has too strong of a flavor, but you could try it in a pinch.
Oils to avoid: Oils high in omega-3 fats, such as flaxseed oil, are great for your health but should be avoided here. 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 typically avoid using canola oil because it contains a high amount of omega-6’s associated with inflammation.
Nuts, Seeds, Dried Fruit & More
This is where you can customize your healthy homemade granola to your preferences. I give you the exact tried-and-true homemade granola recipe I make at home below, but feel free to substitute any of the nuts, seeds, or dried fruit with an equal amount of one of the three.
I always add unsalted nuts and seeds to my homemade granola for flavor, texture, extra nutrients, and added healthy protein & fiber. Use what you like and what you have on hand. I like to include almonds, walnuts, peanuts, pistachios, cashews, and pecans. If you avoid nuts, you can substitute the nuts with more pumpkin (pepitas) or sunflower seeds.
A small amount of unsweetened dried fruit such as raisins, dried cranberries, or dried apricots makes an excellent addition, too. I like to buy unsweetened dried fruit to keep the sugar content down; I buy it in the bulk section of my grocery store for a great price.
From a health perspective, read your labels. The dried fruit at conventional grocery stores often has loads of sugar added to it. However, the naturally dried fruit that you find at health-focused grocery stores adds a lovely flavor and contains many nutrients without excessive sugar.
You can also add other mix-ins to give a fun twist to your homemade granola. Try options such as chia seeds, shredded coconut flakes, dark chocolate chips to provide a yummy boost to your granola. If you add chocolate chips, add them after your granola cools to prevent making a huge mushy mess.
Honey or Real Maple Syrup
To add a little sweetness to healthy homemade granola, I prefer real maple syrup. Just be sure it’s the real stuff and none of that pancake syrup nonsense (conventional “pancake” syrup is corn syrup with maple flavoring—yuck!).
As with everything, read your labels. The only ingredient in maple syrup should be maple syrup.
Local raw organic honey is also a great option, especially if anyone you’re cooking for suffers from seasonal allergies.
Some health experts say that local raw honey that hasn’t been pasteurized will contain small traces of local pollen that can help with allergy issues (a little homemade homeopathy).
Though the scientific evidence is limited, it doesn’t hurt to try! Healthy homemade granola is baked at a low heat so your ingredients will retain their nutrients.
Again, go easy on the sweetener to keep the sugar content down. Always avoid white, highly processed sugars and artificial sweeteners. Read the maple syrup and honey labels and make sure the only ingredients in the bottle are maple syrup (no corn syrup) or honey.
Vanilla Extract, Cinnamon & Sea Salt
Don’t skip the vanilla extra and salt! Vanilla extract adds a gourmet flavor to homemade granola, and salt brings out every ingredient’s flavor and makes the sweetener taste even sweeter.
I use Real Salt brand sea salt for purity and its more delicate texture that melts into recipes like this. You can find it at just about any grocery store these days.
Kosher salt would work, too, but it’s a bit more coarse, so you really have to work it into the mixture with your hands.
How to Make Crunchy & Clumpy Granola
Making crunchier, clumpy granola requires no extra ingredients—just a couple of additional steps. Make sure to press the ingredients into an even layer before baking. Stir the granola once halfway through baking.
To achieve extra crunch to your granola, press on the granola before it fully cools to room temperature, and then avoid bumping it until it fully cools so the clumps can dry together.
How to Store and Serve Homemade Granola
Storing granola is similar to storing dried oatmeal. Because this recipe is homemade, you can keep it in an airtight container for up to 2 weeks.
I personally prefer to store my homemade granola in a mason jar in my refrigerator or in a BPA-free plastic bag when I’m traveling or on the go.
Here is my favorite recipe, and be sure to check out more recipe variations under the recipe card, too!Print
Easy Healthy Homemade Granola Recipe
- Prep Time: 10
- Cook Time: 12
- Total Time: 25 minutes
- Yield: 6-8 servings 1x
- Category: Breakfast, Snack
- Method: Mix, Bake
- Cuisine: American
This healthy homemade granola recipe has been a go-to favorite of mine and others for over 8 years! It’s super simple, healthy, and absolutely delicious.
If you love this recipe, give it a star rating in the comments below to help other readers in our community.
- 2–3 tablespoons real maple syrup or honey
- 2 tablespoons virgin coconut oil (or other healthy cooking oil)
- ½ 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)
- ½ cup raw nuts, chopped (or slivered almonds; you don’t need to chop them)
- ¼ cup raw pumpkin seeds
- 2 tablespoons raw sunflower seeds
- ½ cup unsweetened dried fruit, chopped (optional; I like unsweetened dried cranberries)
- Preheat the oven to 300º F (177° C). (If your oven runs cool or is older, 325º F also works.)
- Combine the oil and maple syrup (or honey), vanilla extract, and salt in the bottom of a large bowl (mixing bowl is best) and give it a quick stir. The coconut oil might be solid depending on your climate (it has a melting point of about 75ºF), and that’s ok! A rough mix to incorporate the vanilla into the coconut oil and sweetener is all you need to do here.
- Add the rest of the dry ingredients, use your clean hands to mix well, and toss it to coat. It will be sticky and messy, but that’s the fun part. Your hands will warm the oil 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.
- Spread the mixture in a thin layer on a rimmed baking sheet or sheet pan lined with parchment paper and bake for 10-12 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.)
- Cool 10-15 minutes before serving or storing.
Homemade granola will taste like burnt popcorn if you overcook it; keep it at a low temperature just for 10-12 minutes to let it come together. I usually pull mine out at 10 minutes.
Oats are gluten-free by nature, but most are held in facilities that contain gluten. Check the package label and buy certified gluten-free oats if you are concerned with any gluten content.
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.
Keywords: healthy homemade granola, granola recipe
Homemade Granola Recipe Variations
Get creative with your granola! This recipe is flexible and super easy to modify. Use any combo of healthy ingredients to make it your own flavor and consistency (crunchy, crispy, toasted, chunky, etc.).
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
- 2 tbsp virgin 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)
- 2 tbsp virgin coconut oil
- ¼ tsp vanilla extract
- 1 large pinch fine sea salt
The Healthiest Homemade Granola Recipe
This super delicious, healthy granola recipe below is the perfect combination of oats, oils, nuts, seeds, dried fruit, and sweetness. It makes about three cups of homemade granola.
Half a cup is typically a single serving. You can always double batch the recipe for extra granola goodness.
- Serve it as cereal with unsweetened, non-dairy milk (I prefer it with unsweetened almond milk), or milk if you tolerate dairy
- Put it on top of unsweetened Greek yogurt or make a granola & yogurt parfait
- Use it as the “stuffing” in baked apples, and you’ll have a new favorite dessert
- Enjoy it plain as a snack (homemade granola travels well in little bags)
Be sure to check out the flavor variations under the recipe card, too!
Homemade Granola FAQs:
What is granola made of? Granola is typically made from rolled oats (some may use a variation of old-fashioned oats or muesli) combined with other ingredients like nuts, seeds, dried fruits, or even sweet treats like dark chocolate chips.
Homemade granola is baked until a perfect golden brown and can be eaten as is (yum) or sweetened lightly with brown sugar, maple syrup, or honey.
Is granola bad for you? Granola is a wonderful alternative to most breakfast foods and snacks loaded with unhealthy carbohydrates, saturated fats, and sugars. Anything can become unhealthy when eaten without moderation, but overall, granola is the perfect healthy alternative.
What is the healthiest granola? Always low sugar and high in nutrients. I always prefer homemade over store-bought whenever possible because you can control the ingredients and adjust based on your nutritional needs.
More Delicious Breakfast On-the-Go Recipes:
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!!
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!!!!
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
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!
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?
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!
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.
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 🙂