Introduction

This delicious healthy granola recipe is naturally sweetened with maple syrup or honey and packed with wholesome ingredients like oats, nuts, and dried fruit. It’s easy to make, stores well, and makes a perfect snack or breakfast addition. Once you try this homemade granola, store-bought versions won’t compare!

A close-up shot of a baking tray filled with golden brown granola clusters resting on parchment paper, with visible layers of oats, whole pecans, pumpkin seeds, and scattered dried cranberries mixed throughout. The granola has a rough, crunchy texture with some loose oat flakes and nuts around the edges. A silver spoon lays in the granola, partially scooping a mix of pecans, oats, and seeds. The tray is set on a white marbled surface, providing a clean, bright contrast to the warm tones of the granola. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
1 ½ cups raw nuts and/or seeds (such as 1 cup pecans and ½ cup pepitas)
1 teaspoon fine-grain sea salt (reduce to ¾ teaspoon if using table salt)
½ teaspoon ground cinnamon
½ cup melted coconut oil or olive oil
½ cup maple syrup or honey
1 teaspoon vanilla extract
⅔ cup dried fruit, chopped if large (such as dried cranberries)
Optional: ½ cup chocolate chips or coconut flakes*

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
Step 2: In a large mixing bowl, combine the oats, nuts and/or seeds, salt, and cinnamon. Stir well to blend.
Step 3: Pour in the melted oil, maple syrup or honey, and vanilla extract. Mix thoroughly until every oat and nut is lightly coated.
Step 4: Spread the granola mixture in an even layer on your prepared baking sheet using a large spoon.
Step 5: Bake for 21 to 24 minutes, stirring halfway through. For extra clumpy granola, press the mixture down with a spatula after stirring before returning it to the oven.
Step 6: Let the granola cool completely, undisturbed, for at least 45 minutes. Once cooled, stir in the dried fruit and optional chocolate chips if using.
Step 7: Break the granola into chunks with your hands if you want big clumps, or stir it lightly for smaller pieces.

Tips & Variations

Use certified gluten-free oats to make this recipe gluten-free.
Substitute nuts with seeds like pepitas or sunflower seeds for a nut-free version.
To add toasted coconut, stir coconut flakes into the granola halfway through baking.
For fresh citrus flavor, mix in up to 2 teaspoons of orange zest before baking.
Add chocolate chips only after the granola has completely cooled to prevent melting.
Pressing the granola down mid-bake helps create larger, satisfying clumps.

Storage

Store granola in an airtight container at room temperature for 1 to 2 weeks. For longer storage, place it in a sealed freezer bag and freeze for up to 3 months. If frozen with dried fruit, allow the granola to warm to room temperature for 5 to 10 minutes before serving to soften the fruit.

How to Serve

A close-up view of toasted granola spread unevenly in one layer on a baking tray lined with parchment paper, showing a mix of light golden oats, medium brown pecans, green pumpkin seeds, and dark red dried cranberries scattered across. A silver spoon rests in the granola towards the top left, scooping a mix of the nuts and oats. The tray is placed on a white marbled textured surface, creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of nuts or seeds?

Yes! Feel free to experiment with walnuts, almonds, cashews, pistachios, sunflower seeds, or any combination you like. Just make sure to keep the total amount about 1 ½ cups.

What if I don’t have coconut oil?

You can substitute unrefined coconut oil with extra-virgin olive oil. Olive oil gives the granola a more savory note and is a great option if you want to reduce saturated fat intake.