Healthy Granola Recipe: Easy, Crunchy & Customizable

This healthy granola recipe bakes into toasty clusters with golden oats, nuts and seeds, and warm cinnamon—naturally sweetened and irresistibly crunchy. You only need one bowl and a sheet pan, and you can tailor every batch with your favorite mix-ins. Whether you spoon it over yogurt, pour milk on top, or snack by the handful, this granola delivers big clusters, balanced sweetness, and the kind of aroma that makes everyone wander into the kitchen.

Why You’ll Love This Healthy Granola Recipe

• One-bowl simplicity with pantry ingredients
• Naturally sweetened and baked with heart-healthy oil
• Big, crisp clusters that stay crunchy for days
• Infinitely customizable: choose your favorite nuts, seeds, spices, and dried fruit
• Budget-friendly, make-ahead friendly, and perfect for gifts

What Is Healthy Granola?

Healthy granola is oven-baked, lightly sweetened toasted oats with nuts, seeds, and spices bound together by a small amount of oil and a natural liquid sweetener. Instead of heavy, sugary coatings or artificial flavorings, this approach relies on rolled oats, unrefined oil, and maple syrup or honey to create crisp clusters with a clean finish. The magic happens when you coat the dry ingredients evenly, spread them on a lined sheet, and bake just until fragrant and golden. Once it cools completely, the granola snaps into clusters—ready for breakfast bowls, parfaits, and snacks.

Healthy Granola Recipe: Easy, Crunchy & Customizable

This healthy granola recipe delivers golden, crunchy clusters made with rolled oats, nuts, seeds, cinnamon, and a touch of natural sweetener. It’s easy, customizable, and perfect for breakfast, snacking, or gifting. Bake a batch and enjoy clean, toasty flavor and mega crunch that lasts for days.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 24 minutes mins

Total Time 1 hour hr 14 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 16 servings

Calories 220 kcal

Ingredients

  

Base Ingredients

• 4 cups old-fashioned rolled oats use certified gluten-free if needed
• 1.5 cups raw nuts and seeds any mix: almonds, walnuts, pepitas, sunflower seeds, etc.
• 0.75 tsp fine sea salt
• 2 tsp ground cinnamon
• 0.5 tsp ground ginger optional, for warmth

Wet Ingredients

• 0.5 cup maple syrup or honey
• 0.33 cup melted coconut oil or extra-virgin olive oil
• 2 tsp vanilla extract

Optional Mix-Ins (after baking)

• 1 cup dried fruit e.g., cranberries, cherries, raisins, chopped apricots
• 0.5 cup unsweetened coconut flakes optional, toasted separately if desired
• 0.5 cup dark chocolate chips or chunks stir in once cool

Instructions

 

• Step 1 – Prep the pan and oven: Preheat oven to 350°F (177°C). Line a rimmed sheet pan with parchment paper.
• Step 2 – Mix the dry ingredients: In a large bowl, combine oats, nuts, seeds, salt, cinnamon, and ginger if using. Stir well.
• Step 3 – Add the wet ingredients: Drizzle in maple syrup or honey, melted oil, and vanilla. Mix until everything is evenly coated and glossy.
• Step 4 – Press and bake: Spread mixture onto lined pan in an even layer. Press gently for clusters. Bake 21–24 minutes, rotating halfway and optionally stirring once. Re-press after stirring for better clumps.
• Step 5 – Cool completely: Remove pan and let granola cool undisturbed for about 45 minutes until crisp.
• Step 6 – Add mix-ins: Once cool, stir in dried fruit, coconut, or chocolate. Break into clusters and store airtight.

Notes

Press granola gently before baking and again at the halfway mark for bigger clusters. Let it cool fully before stirring in mix-ins. Store in an airtight container for up to 2 weeks at room temp or 3 months in the freezer. Re-crisp in the oven at 300°F (150°C) if needed.

Keyword crunchy granola, customizable granola, easy granola, gluten free granola, healthy granola

Ingredients for Healthy Granola

Base Ingredients

• 4 cups old-fashioned rolled oats (use certified gluten-free oats if needed)
• 1½ cups raw nuts and seeds, any mix (e.g., almonds, walnuts, pecans, pepitas, sunflower seeds, sesame)
• ¾ teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger (optional, for warmth)

Wet Ingredients

• ½ cup maple syrup or honey
• ⅓ cup melted coconut oil or extra-virgin olive oil
• 2 teaspoons vanilla extract

Optional Mix-Ins (after baking)

• 1 to 1½ cups dried fruit (e.g., cranberries, cherries, raisins, chopped apricots, dates)
• ½ to 1 cup unsweetened coconut flakes (lightly toasted halfway through baking if you like extra color)
• ½ cup dark chocolate chips or chunks (stir in once granola is fully cool)

Smart Substitutions

• Nut-free: Use all seeds (pepitas, sunflower, sesame) and add toasted buckwheat groats for extra crunch.
• Oil choice: Coconut oil yields a richer, classic granola aroma; olive oil gives a lighter, more savory edge.
• Sweetener flex: Maple syrup brings caramel-fruit notes; honey adds rounded sweetness. You can use half-and-half.
• Spice swaps: Try pumpkin spice, cardamom, or a pinch of clove. Citrus zest adds brightness.

Equipment You’ll Need

• Large mixing bowl and sturdy spatula
• Measuring cups and spoons
• Rimmed half-sheet pan lined with parchment paper
• Oven set to 350°F (177°C)
• Cooling rack or a safe countertop space for cooling

Step-by-Step Instructions

Step 1 – Prep the pan and oven

Heat the oven to 350°F (177°C). Line a rimmed sheet pan with parchment paper. Lining is key: it prevents sticking, encourages even browning, and helps clusters form.

Step 2 – Mix the dry ingredients

In a large bowl, combine rolled oats, nuts and seeds, salt, cinnamon, and ginger if using. Toss well so the spices distribute evenly; seasoning consistency equals flavor consistency.

Step 3 – Add the wet ingredients

Drizzle in maple syrup or honey, melted oil, and vanilla. Stir thoroughly, scraping the bottom and sides of the bowl until everything looks lightly glossy and no dry pockets remain. The mixture should feel evenly damp—not wet or sticky.

Step 4 – Press and bake

Dump the mixture onto the lined pan and spread into an even layer. For extra clusters, gently press the granola with the spatula so it’s slightly compacted, like an even quilt across the pan. Bake for 21–24 minutes, rotating the pan halfway. Stir once at the midpoint if you prefer smaller, evenly toasted bits; press back down after stirring to re-form clumps.

Step 5 – Cool completely

When the granola is lightly golden and smells toasty, remove the pan. It will still feel soft—that’s normal. Let it cool fully (about 45 minutes). As it cools, it firms and crunches into clusters. Resist the urge to break it up too soon.

Step 6 – Add mix-ins

Once completely cool, fold in dried fruit and any chocolate or coconut. Break into desired cluster size. Store airtight.

Yield & Timing: About 8 cups (roughly 16 half-cup servings); 5 minutes prep, 21–24 minutes bake, plus cool time.

Ingredient Notes & Variations

Oats

Use old-fashioned rolled oats for the best texture. Quick oats over-brown and turn powdery; steel-cut oats don’t soften properly. For gluten-free diets, choose certified GF oats.

Nuts & Seeds

Blend textures and flavors: pecans for buttery richness, almonds for crunch, walnuts for rustic bite, pepitas for a tender snap, and sunflower or sesame seeds for nutty depth. Chop large nuts roughly so they toast at the same rate as oats.

Sweetener

Maple syrup adds gentle caramel-fruit notes, while honey leans floral and round. Both bind the oats beautifully. Avoid granulated sugar alone; it doesn’t cling as well and can lead to dusty granola.

Fat

Coconut oil produces a bakery-style aroma and crispness. Olive oil gives a subtle savory note that pairs well with nuts and seeds; choose a mild, good-quality oil.

Salt & Spice

Don’t skip the salt—it heightens sweetness and makes flavors pop. Cinnamon brings warmth; ginger adds zip. For a chai vibe, add a tiny pinch of cardamom and clove.

Dried Fruit & Chocolate

Stir in after cooling to maintain texture. If adding coconut flakes, you can toast them on a separate small pan during the last 5–7 minutes of the granola bake and fold them in after.

Pro Tips for Big Clusters

1. Parchment paper is non-negotiable: It prevents sticking and helps you press the layer evenly.
2. Press before baking (and after the halfway stir): A gentle press encourages cohesive clumps.
3. Don’t over-bake: Pull when lightly golden at the edges; color deepens as it cools.
4. Cool completely: This is when the magic cluster crunch happens.
5. Use a little moisture: The combo of oil + liquid sweetener makes granola clump. If your blend looks dry, drizzle 1–2 teaspoons extra sweetener and toss again.
6. Rack storage: After mixing in fruit, let the granola sit 10 minutes more to off-gas moisture before sealing; this protects crispness.

Flavor Variations (Build-Your-Own)

• Maple Pecan Crunch: Pecans + pepitas, extra cinnamon, splash of vanilla; add dried cherries after cooling.
• Almond Cranberry Citrus: Almonds + sunflower seeds with orange zest mixed into the wet ingredients; fold in dried cranberries.
• Ginger Cashew: Cashews + sesame seeds with 1 teaspoon grated fresh ginger (squeezed of excess juice) and a pinch of extra ground ginger.
• Tropical Trail: Coconut flakes (toasted separately), macadamias or cashews, chopped dried pineapple and mango stirred in at the end.
• Cocoa-Nib Cluster: Add 1 tablespoon cocoa powder to the dry mix, fold in cocoa nibs after baking, and finish with a handful of dark chocolate chips once cool.
• Seeded Power Mix: Pepitas, sunflower, sesame, chia (stir chia in after baking to keep it snappy), with cardamom and vanilla.

Serving Suggestions

• Breakfast Bowls: Layer granola with Greek yogurt and berries; drizzle with a spoon of date syrup for shine.
• Milk & Cereal: ½–¾ cup granola with your milk of choice for a satisfying, crunchy bowl.
• On Fruit: Sprinkle over sliced apples or pears; the spices make fruit taste bakery-fresh.
• Smoothie Toppers: Add a small handful on top for crunch.
• Salad Croutons: Use savory-leaning batches (olive oil, no dried fruit) to top kale or spinach salads with diced apple and a light vinaigrette.
• Gift Jars: Pack in small mason jars with a handwritten flavor label and a ribbon.

Make-Ahead, Storage, and Freshness

• Cool before sealing: Trapped steam softens clusters.
• Airtight storage: Keep at room temperature up to 2 weeks; in humid climates, store up to 1 week or use the fridge.
• Freeze for later: Granola freezes beautifully. Store in airtight bags up to 3 months. Thaw on the counter; it stays crisp.
• Moisture fix: If granola softens, spread on a sheet and warm at 300°F (150°C) for 5–8 minutes, then cool completely.

Nutrition Facts (Per ½-Cup Serving)

Estimated for a base batch without chocolate; values vary with mix-ins.

Troubleshooting Guide

• Granola isn’t clumping: Ensure enough liquid sweetener and oil. Press the mixture before baking and again after a halfway stir. Avoid over-stirring.
• Too dark/overdone: Your oven may run hot. Bake 3–4 minutes less next time, or reduce to 325°F (163°C) and extend the bake slightly.
• Soggy after storage: The container may have trapped steam or humidity. Re-crisp in the oven at 300°F for a few minutes and cool fully before sealing.
• Too sweet: Reduce the sweetener by 2 tablespoons next batch and increase spices or add citrus zest for flavor lift.
• Not sweet enough: Add 1–2 teaspoons more sweetener next time, or fold in naturally sweet dried fruit like raisins or dates.

FAQ About Healthy Granola Recipe

TastyInspo Notes

• Press, don’t pack too hard: You want a cohesive surface, not a brick. A gentle, even press creates clusters that snap rather than crumble.
• Color is a cue, not a command: Pull when edges are toasty and the room smells like a bakery; granola darkens a shade as it cools.
• Let cool undisturbed: This is the step most people rush. Cooling is when clumps turn crisp—set a timer and walk away.
• Balance your mix-ins: Pair chewy dried fruit with extra-seedy mixes so every bite has contrast.
• Zest is a secret weapon: A little orange or lemon zest stirred into the wet ingredients adds sunshine without extra sweetness.
• Batch smarter: For weekly breakfasts, bake two pans: one with dried fruit and one savory-leaning (no fruit, more seeds) for salad toppers.

Final Thoughts

This healthy granola recipe is a keeper: simple steps, clean ingredients, and big, crunchy clusters that hold up in milk and add sparkle to yogurt bowls. Learn the core method—gently press, bake until golden, and cool completely—and then make it your own with nut-and-seed blends, citrusy twists, or chocolate-studded dessert batches. Bake once and you’ll have a jar of golden, snackable crunch ready for breakfasts, snack breaks, and last-minute gifts all week long.