How to Make Healthy Granola

5 from 58 votes
Jump to RecipeJump to Video

This post may contain affiliate links. Please read our disclosure policy.

How to make the best granola following a simple formula with endless variations. Perfect for customizing to your flavor, texture, and dietary requirements and enjoying with yogurt, fruit, smoothies, and more!

A spoonful of chunky homemade granola

Oats are the versatile breakfast staple of my dreams. When I want something warm and cozy, oatmeal is the perfect way to go. On the move? Try baked oatmeal bars. Dessert for breakfast? Chocolate baked oatmeal is a must try. Want something crunchy and sweet? Roll out the red carpet for this delicious healthy granola recipe!

Like most oaty breakfast recipes, this homemade granola makes for the perfect blank canvas. With a simple base of oats, nuts (or seeds), and sweetener, you can add to the simple granola recipe in a myriad of ways. I.e., add dried fruit, coconut, chocolate, and more.

Let’s not forget that preparing this healthy granola recipe will also have your kitchen smell wonderful. Plus, it requires minimal effort and clean-up, and even freezes wonderfully!

And if you aren’t yet entirely sold, I haven’t even gotten to the best part. Making homemade granola is also usually far most cost-effective than buying it. Especially if your pantry is stocked with most of the ingredients already. Best of all, it’s super versatile and customizable in taste, texture, and dietary requirements (i.e., gluten-free, refined sugar-free, vegan, etc.).

Homemade granola in a bowl

So, there’s no problem if you want it to be certified gluten-free, refined sugar-free, or vegan. Prefer flaky vs. clustered or chunky granola? That’s easy to do too! And all variations start with a simple formula, so it’s easy to create a delicious batch every time!

Is Granola Healthy?

Granola is, as a standard, both nutritious and filling. It includes essential vitamins and minerals like iron, folate, vitamin D, Vitamin A, sometimes B vitamins, etc. But many commercial versions are also loaded with sugar, and fat, and are ultimately very high in calories.

Unfortunately, those that are healthier (i.e., low sugar granola, low fat granola, low calorie granola) often come with a steep price premium, making them an unaffordable regular buy. Luckily, when making homemade granola, you can tweak and adjust the ingredients to fit your dietary goals. So you’ll make a healthier breakfast or snack you’ll adore!

It isn’t just regular granola you can make at home, either! You might also like these homemade almond butter granola bars or even granola butter (to spread over toast!).

Healthy homemade granola in a bowl and in a small jar

What is Granola Made of

Most granola recipes follow a fairly basic ingredient formula (with just a handful of ingredients) and are just variations on that.

  • Oats: Use rolled oats for this easy granola recipe and make sure they’re gluten-free certified for gluten-free granola.

Can I substitute oats? You should be able to use an alternative grain flake, like rye, spelt, barley or quinoa. Though I haven’t tried it. You could also use a combination of several.

  • Nuts (or seeds): I used a combination of almonds and walnuts for flavor and texture variation. However, most nuts will work (cashews, pecans, hazelnuts, pistachios, etc.). For nut-free granola, you could use seeds instead, like sunflower seeds, pumpkin seeds, chia seeds, flax seeds, or an omega seed combination.

Make sure to use raw and unsalted nuts or seeds. They won’t burn in the oven or overpower the oats and honey granola with saltiness.

  • Dried fruit: For this version, I used dried cranberries. But chopped dates, raisins, dried apricots, blueberries, tropical fruits, cherries, banana chips, etc., also work.
  • Sweetener: Maple syrup or honey are my favorite options, though any liquid sweetener should work (agave, brown rice syrup, etc.). This will add sweetness and help to bind the ingredients.

You could use a combination of one of the above natural sweeteners and a sugar-free syrup for low sugar granola. However, I haven’t tried using 100% sugar-free syrup as I think it would affect the clumping and texture.

  • Coconut oil: Even if you aren’t a fan of oil, adding some fat is important when making granola. This gives it the correct flavor and consistency. Butter or another neutral cooking oil would also work.
  • Vanilla extract: Use natural vanilla extract for the best flavor and adjust the amount to taste.
  • Cinnamon: A dash of cinnamon is warming, delicious, and pairs with many types of nuts, seeds, and dried fruit.
  • Salt: Just a pinch of salt enhances the flavor of anything oat-based.
Ingredients for healthy granola

Granola Variations

As you can probably tell, homemade granola is incredibly versatile. Of course, there are plenty of other ingredients you could add to the easy granola recipe to make it your own.

  • Coconut: Unsweetened shredded coconut or coconut flakes can be added halfway through the baking process.
  • Cacao nibs: A crunchy and antioxidant-rich addition to stir into the cooled granola.
  • Chocolate: Add dark chocolate chips or chunks to the cooled mixture (to avoid melting).
  • Citrus zest: Lemon or orange zest will add an aromatic, citrussy flavor to the easy granola recipe.
  • Other spices: Like nutmeg, cardamom, ginger, cloves, etc.

You can also prepare a homemade version of your favorite store-bought flavors:

  • Chocolate granola: Omit the dried fruit and stir in small chunks of dark chocolate once the granola has cooled. I also like to use hazelnuts for this version. Additionally, you could add a few tbsps of cocoa powder to the mixture (you may need to increase the liquid).
  • Mixed berry granola: Use freeze-dried berries as your dried fruit of choice.
  • Chocolate and berry granola: Combine the two above.
  • Tropical granola: Omit cinnamon and use tropical dried fruits, banana chips, & coconut flakes.
  • Pumpkin spice granola: Use maple syrup, pecans, and pumpkin pie spice.
  • Cinnamon apple: Swap the dried cranberries with dried apple added at the end.
  • Christmas granola: (Gingerbread granola) As a sweetener, I love to use a combination of brown sugar and molasses. Keep the base recipe the same but also add 1/4-1/2 tsp of ground ginger (or some candied ginger) and the zest of one orange. This version is perfect for giving as a Christmas gift, too!

No matter how you add to or adapt this recipe, the general rule is to keep the ratio of wet-to-dry ingredients roughly the same.

How to Make Granola

First, preheat the oven to 385ºF/195ºC (or to 350ºF/175ºC fan-assisted). Then roughly chop the nuts, and blend 1/3 of the rolled oats into a floury consistency.

Chopped nuts, rolled oats, and blended rolled oats

Then, mix all the dry ingredients in a large bowl.

I added the dried fruit as well this time. However, you may prefer to mix that in after the granola has baked and cooled to avoid it burning or becoming too dry/chewy.

Meanwhile, melt the coconut oil and combine it with maple syrup and vanilla extract. Then pour that over the dry ingredients. Mix well!

Steps for preparing healthy granola

Line a large baking tray with parchment paper. Then add the oat and nut mixture to the prepared baking sheet, pressing it down well into an even layer.

This is important to create an even layer but also helps form granola clumps/ clusters.

Pressing granola over a baking tray

Bake the homemade granola in the oven for 20 minutes, stirring it halfway. Then, remove the tray from the oven. Allow it to cool completely before gently breaking it into clumps (this will happen fairly naturally).

Home baked granola in a tray

Top Tips for the Best Homemade Granola

  • Don’t under or overcrowd the pan: The mixture needs to be crowded enough to form clumps. But not too much that it doesn’t toast evenly/become crunchy evenly.
  • For maximum granola clusters: Press down on the mixture with a spatula after stirring it while it bakes. The more you stir, the smaller the clusters.
  • Be careful not to overbake it: It should be slightly golden on top and may not even look ready. However, it will continue to firm up and become crunchier as it cools.
  • Allow it to cool completely. Always allow the homemade granola to cool entirely before breaking it into smaller clumps, so it’s sturdy and won’t fall apart. This can take several hours (or even overnight).
A hand holding granola chuncks

How to Eat Granola

To say there are plenty of ways to enjoy this homemade granola would be an understatement. Here are just a few of my favorites.

  • Enjoy in a yogurt bowl.
  • Serve with milk (dairy or dairy-free) and fresh fruit, like granola cereal.
  • Add to a healthy fruit and yogurt parfait.
  • Sprinkle over smoothie bowls and acai bowls.
  • Enjoy with ice cream.
  • Sprinkle over grilled or baked fruit.
  • Use it to make other recipes (like granola bars, etc.).
Homemade granola in a jar

FAQs

How do you know when granola is done?

Granola, like several types of baked goods, continues to firm and crisp up as it cools. So it’s important not to over-bake it in the oven.
It should be lightly golden brown on top, but not much more than that, and a toasty smell. It may even seem ever so slightly underdone when you remove it from the oven.

Why is my granola not crunchy?

This can happen if you under-bake it or your oven is too high. When the temperature is too high, the ingredients will burn before getting a chance to properly dry out and become crunchy.

How do you keep granola crunchy?

Store it in an airtight container and away from humid locations.

Can I use quick oats instead of rolled oats?

Yes, though the baking time will lower slightly, and the texture changes significantly, so I don’t recommend it.

How to make granola clusters?

Grinding 1/3 of the oats into a powder/flour helps to mix with the wet ingredients. It becomes a natural binder to glue the ingredients together and form granola clusters.
The amount of sweetener you use also impacts the clusters (more = more). Adding a whisked (foamy) egg white to the mixture can also help.

More Oaty Breakfast Recipes

If you try this quick and simple homemade granola recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!

How to Make Healthy Granola

5 from 58 votes
By: Samira
How to make the best granola following a simple formula with endless variations. Perfect for customizing to your flavor, texture, and dietary requirements and enjoying with yogurt, fruit, smoothies, and more!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 28 (1/4 cup each)

Ingredients 
 

  • 10.5 oz rolled oats 3 cups
  • 4.8 oz almonds 1 cup
  • 3.7 oz walnuts 1 cup
  • 3.5 oz dried cranberries 3/4 cup
  • 5.1 oz maple syrup or honey; 1/2 cup
  • 3.9 oz coconut oil 1/2 cup
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon powder
  • 1/4 tsp salt

This will yield about 7 cups of granola (1.7 lb/775g)

    Instructions 

    • Preheat the oven to 385ºC/195ºC (or to 350ºF/175ºC fan-assisted).
      Roughly chop the nuts and blend 1/3 of the rolled oats into a floury consistency.
    • Mix all the dry ingredients in a large bowl.
      I added the dried fruit as well this time. However, you may prefer to mix that in after the granola has baked and cooled to avoid it burning or becoming too dry/chewy.
    • Melt the coconut oil and combine it with maple syrup and vanilla extract.
      Then pour that over the dry ingredients. Mix well!
    • Line a large baking tray with parchment paper. Add the granola mixture to the prepared baking sheet, pressing it down well into an even layer.
      This is important to create an even layer but also helps form granola clumps/ clusters.
    • Bake the homemade granola in the oven for 20 minutes, stirring it halfway. Then, remove the tray from the oven and allow it to cool completely before gently breaking it into clumps (this will happen fairly naturally).

    How to Store Homemade Granola

    • Room temp/fridge: Store the healthy granola in an airtight container (like a jar or Ziplock bag) for up to a month at room temperature or slightly longer in the fridge.
      Freezer: Ensure the granola is entirely cool and in an airtight container (to avoid moisture), then freeze for 3-4 months. It only takes a few minutes to thaw before it's ready to use again.

    Video

    Notes

    • Don’t under or overcrowd the pan: The granola mixture needs to be crowded to form clumps, but not too much that they don’t toast evenly/become crunchy evenly.
    • For maximum granola clusters: Press down on the granola mixture with a spatula after stirring it while it bakes. The more you stir, the smaller the clusters.
    • Be careful not to overbake it: It should be slightly golden on top and may not even look ready. However, it will continue to firm up and become crunchier as it cools.
    • Allow it to cool completely: Always allow the homemade granola to cool entirely before breaking it into smaller clumps, so it’s sturdy and won’t fall apart. This can take several hours (or even overnight).
    Granola variations: there are plenty of other ingredients you could add to the easy granola recipe to make it your own.
    • Nuts (or seeds): most nuts will work (cashews, pecans, hazelnuts, pistachios, etc.). For nut-free granola, you could use seeds instead, like sunflower seeds, pumpkin seeds, chia seeds, flax seeds, or an omega seed combination.
    • Dried fruit: chopped dates, raisins, dried apricots, blueberries, tropical fruits, cherries, banana chips, etc., also work.
    • Sweetener: any liquid sweetener should work (agave, brown rice syrup, etc.). This will add sweetness and help to bind the ingredients.
    • Coconut: Unsweetened shredded coconut or coconut flakes can be added halfway through the baking process.
    • Cacao nibs: A crunchy and antioxidant-rich addition to stir into the cooled granola.
    • Chocolate: Add dark chocolate chips or chunks to the cooled mixture (to avoid melting).
    • Citrus zest: Lemon or orange zest will add an aromatic, citrussy flavor to the easy granola recipe.
    • Other spices: Like nutmeg, cardamom, ginger, cloves, etc.
    Check the blog post for more flavor variations, serving suggestions, and answers to top FAQs!
    Course: Breakfast, Brunch, Snack
    Cuisine: American, Global
    Freezer friendly: 3-4 Months
    Shelf life: 1 Month

    Nutrition

    Serving: 0.25cup, Calories: 151kcal, Carbohydrates: 15g, Protein: 3g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.001g, Sodium: 22mg, Potassium: 104mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1IU, Vitamin C: 0.1mg, Calcium: 29mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Leave a comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    28 Comments

    1. 5 stars
      One of the easiest, tastiest things I’ve ever made! I made the granola exactly as written and it came out perfect. I made several batches and am giving them as gifts. Healthy doesn’t have to taste healthy! 🙂

      1. 5 stars
        Thanks for the recipe
        I used to go for this recipe every time I was going to make granola but now I noticed you changed the recipe.
        I rememeber the old recipe had just 1/4 cup of oil and 1/4 cup of sugar, and it had molasses and a touch of Orange peel.

        Could you give me the old recipe please?

        Thank you!

        1. Hi Ana,
          Glad you enjoyed the old version of the recipe. Here’s what I used to add:
          3 cups rolled oats
          1 cup almonds
          1 cup walnuts
          3/4 cup dried cranberries
          1/4 cup brown sugar
          1/4 cup coconut oil
          3 Tbsp molasses
          1 tsp vanilla extract
          1 tsp ground cinnamon powder
          1/2 tsp ground ginger powder
          1/2 tsp salt
          zest of 1 orange

      1. Hi Monique,
        Yes, that’s perfectly normal, it’s mostly the oils that make it seem wet, it will become crispy and sticky when it cools down. How did yours turn out?

    2. 5 stars
      Thank you so much for posting this! This is the best granola that I’ve made and it does not use a ton of sugar and fat. The only change that I’ve done is substitute molasses with yacon syrup. Could you please post a recipe for healthy chocolate granola as well? Many thanks

      1. Hi Somaya,
        Butter or another neutral cooking oil would also work. Adding some fat is important as it gives the correct flavor and consistency. Let me know if you give it a try!

    3. 5 stars
      I first tried this recipe early December and have since made at least 10 batches to give as gifts. It is excellent as written and my only change was adding in some sweetened coconut. Wonderful recipe! Thank you.

      1. Thank you so much for your comment, Claudia. Glad you adjusted the recipe to your liking.

      1. Hi Emily,
        It’s just a mason jar with a wire handle. It was covered with a piece of hessian mesh, with a string/ribbon to hold the mesh in place. 🙂

        1. Hi Samaira, I love all your recipes and I swear by them. I don’t get cranberries where I live, can I substitute it with dates or something else? Also is the molasses optional?

          Warm Regards,
          Ramya

        2. Hi Ramya,

          You can substitute the cranberries with other dried fruit that you like and have access to. Or you can omit them. Instead of molasses, you can use pure maple syrup or yacon syrup.

      1. So glad you asked. I only have maple syrup too. The molasses recipe doesnt seem to be showing. Im making this now for my mum. Hope it turns out as good with the maple.