The Best Healthy Granola Recipe (Easy & Homemade) | Elizabeth Rider – Modern Healthy Living

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

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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.

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Wet Ingredients:

Dry Ingredients:

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1. Preheat oven to 325°F (163°C). Line a sheet pan with parchment paper for easy cleanup.
2. 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.)
3. Add oats, nuts, and seeds; toss well to coat so there are no dry spots or clumps of oil.
4. Spread in a thin, even layer on a parchment-lined baking sheet. Optionally, use your hands to form some 1-inch clumps.
5. Bake 10–12 minutes, until lightly golden and fragrant.
6. 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.

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