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 — helping 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 works 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 or smoothie bowls.
- 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
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 🙂