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
Description
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.
Ingredients
- 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 ⅛ 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)
Instructions
- 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.
Notes
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 tablespoon maple syrup (100% real maple syrup)
- 1 tablespoon raw honey
- 2 tablespoon virgin coconut oil
- ¼ teaspoon 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 tablespoon maple syrup (100% maple syrup, preferably grade-b)
- 2 tablespoon virgin coconut oil
- ¼ teaspoon 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.
Serving Suggestions:
- 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:
Heidi Wolfgang
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
Elizabeth Rider
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
Joan Thompson Thompson
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.
Joan Thompson Thompson
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
Susan Bavaria
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.
CORRINE MALONE
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.
Jane
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.
Elizabeth Rider
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
robbie keen
This recipe looks fabulous... any idea about calories??
Angela
I'm going to try to make mine with unsweetened shredded coconut.
Roni
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’
Elizabeth Rider
Glad to hear it. Thank you! ~E
Tracy Nadeau
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.
Vidya
Hi .. just a doubt. Can we roast the mixture in a pan on stove top or instead of baking?
Denise
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!
Zuzana
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.
Nicole
May be a silly question, but rolled oats are not the same at quick oats. Correct?
Elizabeth Rider
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
Denise
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!
Jerry Sellers
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
Arnaud
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
Elizabeth Rider
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
Chui
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.
Greg
How many calories are in that
Erin
Can I use quick oats?
Ingrid Nieto
Thank you for this!
Dani
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!
Cathy Piggott
Thank you very much! 💚
Amy
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!!
Elizabeth Rider
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
Betty Shidler
My husband is diabetic and I would love a recipe for sugar free granola?
Sbmm
Plz tell us what are those unsweetened dried fruits???
Sierra
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!
Stephanie
Hi , do you know the calories for this granola also what are the serving sizes?
thanks
Elizabeth Rider
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
Pamela
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.
Donna Toney
I am really enjoying this recipe and made some for friends for Christmas who also loved it. I love it on fruit and yogurt.
Kathy
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!
Stacey Galtney
Love the granola! I can’t wait to try the other two granola recipes.
Cheyanne Stewart
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.
Lucchesi Jamie
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...
WingGirl
I diced up some apple and baked it in the granola. Yum! I am going to try adding a little cinnamon next time.
MSO
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.
Elsa Hart
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!
Drea Cooper
How many calories per serving?
Claire O'Connor
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!)
Princess Bella
Hi!, thank you so much for sharing this wonderful recipe. Any idea on its nutritional value ?
Jem S
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 😉
geowill
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.
sara starr
How many calories are in a serving of this granola?
Nichole Silva
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.
Alex Johnson
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.
allore2002
Tried it! Loved it! Thanks for the recipe!
Coxy
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
Elizabeth Rider
Thanks for taking the time to let other people know how it turned out! Grateful for the comment.
Anna
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 😀
Elizabeth Rider
Yum! Sounds delicious. Thanks for coming back to comment. 🙂
sue cordes
I would only use Organic/Non GMO oats! To be a lot more healthy. Quaker oats, etc. put chemicals into their oatmeal products! :{
Elizabeth Rider
Agreed!
EnviroBK
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.
Healthy Recipes
Thanks for nice recipes...can not wait to try it out!