If you want a bite of this Healthy Granola recipe, I’m afraid you are going to have to come pry it away from my clutches. Made with crunchy oats and nuts, naturally sweetened with honey, and jazzed up with warm cinnamon spices, it’s unstoppably addictive, easy to make, and even easier to eat!
Homemade healthy granola is one of those recipes that, every time I make it, I question my sanity as to why I haven’t been whipping up a fresh batch every single week.
It’s simple, scrumptious, and will have you throwing elbows on your way to the pantry to snag the final few handfuls.
Compared to store-bought alternatives, making your own homemade granola (or Healthy Granola Bars) is also far less expensive and much better for you too.
In my opinion, it is the healthiest granola you can make that still tastes incredibly decadent, and its crunch is truly delightful.
Although there are a flurry of homemade granola recipes in the land, I’m going to put up a strong case that this healthy granola recipe is the one you should try next.
Why You Should Make this Healthy Granola
- It’s a healthy granola recipe that is actually healthy. Any granola isn’t healthy. Too many homemade and healthy granola brands from stores are loaded with unhealthy oils and gobs of sugar. Not this honey almond flax homemade granola! It’s sweetened entirely with honey and needs only two tiny tablespoons of coconut oil for the whole batch, thanks to my stealthy healthy ingredient, egg white. The egg white also contributes to my homemade granola selling point….
- It’s crispity-crunchity. Nothing is more loathsome than a soggy homemade granola recipe. This crunchy granola recipe has a delightfully crisp texture and forms nice chunks, thanks to the egg white. It’s the same trick I use in my other favorite healthy granola recipe of all time, the Ridiculously Addictive Maple Quinoa Granola from The Well Plated Cookbook. The egg white allows us to cut the amount of oil we need to form and toast the homemade granola in half.
- It’s loaded with good for you ingredients. In addition to whole grain oats, I added flaxseed meal, which contains heart-healthy Omega-3s (the same good fats found in avocados, salmon, and olive oil), fiber, and other essential nutrients. For an extra health boost, I’ve started adding a tablespoon of flaxseed meal to everything from my oatmeal to my smoothies, and it’s great sprinkled lightly on salads too.
- It’s filling. Since this recipe contains fiber, protein, and good fats, it’s more filling than most, making this granola healthy for weight loss diets and everyday diets. It can keep you satisfied for longer. (I’m not a dietician so be sure to contact your doctor RD if you’d like to use this recipe to come up with a specific diet plan.) Combine this granola with other nutritious ingredients like protein-rich Greek yogurt and fresh fruit for healthy breakfasts and snacks.
How to Make Healthy Granola
In addition to the lovely duo of the sweet honey and rich almonds, I amped up this healthy granola recipe with plenty of vanilla extract and a touch of cinnamon.
It’s a classic, comforting flavor combination and makes for granola that’s wonderful with milk, stirred into yogurt, or as I’m continually reaffirming, snitched by furtive handfuls directly from the container.
Other fun healthy granola recipe additions: wheat germ, unsweetened coconut, and toasted almonds. Feel free to change them up to suit what you have in your pantry.
- Rolled Oats. The base of our low calorie granola recipe that adds oodles of fiber and protein.
- Raw Almonds. Adds delicious crunch and filling protein. Feel free to swap in other nuts here if you like.
- Shredded Coconut. Using unsweetened coconut makes the granola taste rich and toasty. The coconut flavor isn’t strong; rather, it gives the granola an extra somethin’ somethin’ to make it particularly addictive. You’ve been warned.
- Flaxseed Meal. A simple, ultra healthy addition.
- Wheat Germ. The super nutritious heart of the wheat berry. Wheat germ is rich in protein, fiber, and minerals (read more about its health benefits here). If you can’t find it, you can swap additional flaxseed meal.
- Cinnamon + Honey + Vanilla. The flavor makers! All three provide cozy goodness, and the honey adds a delightful sweetness. For a vegan healthy granola, swap the honey for pure maple syrup (the maple syrup will brown more quickly, but it won’t taste burnt. It will be delicious!).
- Egg White. One little egg white can moisten and bind the entire batch, and you cannot taste it in the slightest. If you need to make the recipe vegan, you can use 2 additional tablespoons of oil instead of the egg white.
- Mix-ins. Chocolate chips are always a welcomed addition. I also love adding dried apricots, figs, dates, raisins, or dried cranberries.
Homemade Granola Storage Tips
- To Store. Keep leftover granola in an airtight storage container at room temperature for up to 1 to 2 weeks.
- To Freeze. Freeze granola in an airtight, freezer-safe storage container for up to 3 months. Let thaw at room temperature before serving.
How to Serve Healthy Granola
- By Itself. I love snacking on this granola by the handful.
- With Yogurt. Spruce up your morning routine by topping your favorite yogurt with this granola.
- With Ice Cream. Make dessert more nutritious by scattering some granola on top of ice cream.
- On Pancakes or Waffles. Granola breakfast pancakes or waffles are scrumptious and delightfully crunchy.
- In Cookies. Use it in these healthy Granola Cookies for a perfect, healthy alternative to granola!
If you’re looking for a healthy granola bar recipe, check out these no-bake Trail Mix Peanut Butter Granola Bars.
More Healthy Granola Recipes
Recommended Tools to Make This Recipe
- Baking Sheet. With this tool, you can make homemade granola as often as you’d like.
- Parchment Paper. Helps to keep your granola from sticking to the pan.
- Fish Spatula. Perfect for flipping so much more than fish! It keeps the granola in big chunks when you turn it and is great for baking cookies too.
- 3 cups old fashioned rolled oats gluten free if needed
- 1 cup raw almonds
- 1/2 cup unsweetened shredded coconut
- 1/3 cup Bob’s Red Mill Ground Flaxseed Meal do not use whole flaxseed
- 1/4 cup wheat germ substitute additional coconut to make gluten free
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup honey* I prefer to use raw honey
- 2 tablespoons melted virgin coconut oil
- 1 teaspoon pure vanilla extract
- 1 large egg white
- Up to 3/4 cup mix-ins of choice: chocolate chips apricots, figs, dates, craisins, raisins, etc., chopped if large
- Preheat your oven to 300 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, stir together the oats, coconut, almonds, flaxseed, wheat germ, salt, and cinnamon. Pour in the honey, coconut oil, and vanilla extract and stir to coat. Taste and add additional honey if you prefer a sweeter granola.
- In a small bowl, briskly whisk the egg white until it is frothy. Stir into the granola mixture, doing your best to evenly incorporate it throughout.
- Spread the granola in a single layer on the prepared baking sheet. Bake for 20 minutes, then remove the sheet from the oven and with a large spatula, carefully flip large sections of the granola over, doing your best to keep them intact (this is what forms the granola chunks.) Rotate the pan 180 degrees, return it to the oven, then bake for 15-20 additional minutes, until the granola is golden brown and feels almost dry to the touch (it will continue to crisp as well it cools). Watch it carefully towards the end, as honey tends to quickly brown.
- Remove from the oven, place the pan on a cooling rack, then let the granola cool completely on the pan. Break granola into chunks of your desired size, then carefully mix in the dried fruit. Enjoy with milk, yogurt, or on its own as a snack.
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I originally shared this post in partnership with Bob’s Red Mill. As always, all opinions are my own, and thanks for supporting the brands and companies who make it possible for me to continue providing quality content to you!
I’ve been wary of making my own granola, but this post has just about convinced me! Looks delicious :)
I’m LOVING this, Erin! As a certified granola monster (seriously, I have a problem) give this an A++! I love that you used egg white in place of extra coconut oil. Making this ASAP!
I’ve been making my own granola for a while now (much more cost-efficient and delicious than store-bought!) and I can’t believe I never started sooner. It really is a pretty easy thing to make and store.
This recipe looks great – I have a container of flax that I always mean to use, but never quite get to…Problem solved. :)
It’s meant to be Bridget! Thanks so much. I love that you make your own granola too!
i recently made a batch of granola on a stovetop..i cant wait to try this variation..also, i didnt know you could make granola crunchy with egg whites. great tips :)
Love the flaxseed in here! Lots of protein noms- and that egg white for binding is such a healthy trick :)
Ooo egg white! How smart! Trying that next time I make a batch of homemade granola, which, like you, I wonder why I don’t make all the time…
Yes, I would like please and thank you. I’ll fight the elbows
Hah, I’ll make sure to wear some boxing mitts to block those elbows! It’s true, store-bought granola is loaded with sugar, which is why I much prefer making my own. I’ve never added flax in it before though! This granola looks wonderful, Erin!
I’m always looking for new granola recipes! I love the idea of mixing in figs! Pinning. :)
Would you know what the nutritional information is on this granola mix?
Hi Penny! Great question—Regarding nutritional info, this is something that I’ve actually started adding to all of my new recipes, effective late January 2016 (you’ll see it in the recipe box at the bottom). Unfortunately, it’s pretty time consuming, so I’m unable to go back and add it to past recipes. If you’d like the nutritional info for any of my older recipes (or really any other recipe or food), you can actually calculate it yourself for free at myfitnesspal.com (this is how I calculate the new recipes on my blog). I’m sorry I can’t give you the information for this exact recipe, but I hope that My Fitness Pal will be a helpful resource for you.
This was really yummy! I didn’t have almonds so I used pecans instead. Thanks for a great recipe!
Thank YOU Caitlin!!! And I love granola with pecans too :)
DELICIOUS!! I added dried cranberries. So good. Much more cost effective and healthier than store bought and so easy to make!
I’m so glad you enjoyed the granola, Madison! Cranberries sound delicious. Thank you for taking the time to leave this nice review!
I had never made granola before and tried your recipe. Holy smokes is it delicious! I only used pumpkin seeds to mix in afterwards and the balance of sweet and salty is perfection. I’m actually whipping up another batch today and just wanted to make sure people knew how fabulous it really is! Cheers!
YAY Evelynn, I’m so happy to hear you enjoy this granola! Your addition of pumpkin seeds sounds amazing. Thank you so much for giving it a try and taking the time to report back!
This is the first batch of granola I’ve ever made, and it’s fabulous! Thank you Erin!
WOOHOO Kassi! I’m glad you enjoyed the recipe! Thanks so much for leaving this great review.
This is so addictive!! I’m going to need to have a batch of this on-hand at all times now. So good on yogurt, or just by the handful every time I walk into the kitchen :)
WHOO HOOO! So excited to hear that Elizabeth. Thank you for taking time to leave this review too. It means a lot!
This recipe is fantastic!! Thank you for the brilliant idea of using egg whites to hold the clusters together!! Genius!!
Thanks so much for taking the time to leave this great review, Jessica! I’m so happy to hear you enjoyed the granola!
What would you recommend substituting for coconut oil? Should I just add another egg white? Olive oil has such a strong flavor that I’m not sure would taste good in breakfast-y granola :)
Hi Sara, I would recommend an oil with a neutral flavor, like canola oil. You could also use very lightly flavored olive oil. I hope you enjoy the granola!
Thank you for the recipe!!! Just made it – my family was gobbling it up – before it totally cooled off!! Tried a lot of of Granola recipes – this by far was THE BEST!!!!!!❤️
Thanks so much for taking the time to leave this wonderful review, Carol! I’m happy to hear the granola was a hit with the whole family!
Great recipe! Definitely making this again ?
YAY Lynn! I am so so happy to hear it, thank you!
We have tried multiple different recipes, but we keep coming back to this. It is delicious, healthy, and nothing compares to this flavor. We add dates one time, figs another. Chopped fresh apples were added for Thanksgiving, and cranberries will be added this holiday season. Everyone in the house hunts for it when we are out. I’d say that’s the best testimony!
Hooray! I’m glad it’s a winner, Maryann. Thanks for taking the time to leave this wonderful review!
Just made my first batch of this granola and its sooo good!!
Do you know how long this granola will last? Also is it a good idea to put it in the fridge (I’ve seen some people do this to keep it crispy)?
SO HAPPY you loved it Nathalia! You can store it in the fridge for a few weeks. It freezes well too. Enjoy!
Okay, I’m going to be the one person who screws up the recipe! It’s my MO. Mine never did stick together so I could break it up. Next time should I add a bit more egg white or honey?
Hi Laura, yes you could try either one! Those would be my first two experiments—honey will make it sweeter, of course. I hope you were still able to enjoy!
Oh yes, it’s delicious! And after it cooled it stuck together a bit better. Thanks!
I love granola!! I also am a big fan of oatmeal…and of flaxseed. Coincidentally… Bob’s Red Mill© is my brand of choice! Not only is it healthy, but I love the taste! My favorite granola always includes pecans, and so…as you may have guessed, I plan to substitute chopped pecans for the almonds. I also use the healthier choice of Ceylon cinnamon. As it’s a bit naturally sweeter, it should help sweeten this granola just a bit more.
I am so happy to have found your site!, and can’t wait to play around with this recipe! My family and I are certain to enjoy it!!
Thanks so much.
Theresa, I’m glad you found my site too! I hope you love this.
Thank you for this recipe! I love granola and have made many different kinds-some better than others. This one is the absolute best! I’ve made it 3 times now and it is simple, healthy, and delicious!
I’m so happy this recipe has been a hit, Clarissa! Thank you for taking the time to share this kind review!
Love, love, love this granola recipe. It is a staple in our house. I make it monthly. I use chopped almonds, walnuts and pecans. I also incorporate the egg white with all the other liquid ingredients, cinnamon & salt in a bowl before I stir them in so that they get mixed in. It is perfect every time. Thanks for the recipe!!
I’m so pleased that this has been a hit for you, Teresa! Thank you for sharing this kind review!
Thank you so much for this recipe. This is perfect for me.
Thank you for sharing this kind comment, Jennifer! I hope you enjoy the recipe if you try it!
Sounds delish! I actually went out and bought ingredients that I was laughing for this. Quick question. I want to leave the coconut out. Are there any adjustments I need to make? Thanks, Erin!
Hi Cat! You can add more oats if you like or simply leave the coconut out. I hope you love it!
I have gone through 100 granola recipes and I am a huge fan of your gingerbread granola, but this tops it all.
I’m obsessed and thanks to you my search for crunchy, satisfying, super tasty (not-overly-sweet/guilt-free) granola is over.
I’m SO happy that you enjoyed it, Olivia! Thank you for sharing this kind review!
Why do you suggest not to use whole flaxseeds? That is all I had in the house, so I used it anyway. Seems to be fine.
Kathleen, from what I’ve read ground flaxseeds are easier for your body to digest and use the nutrients. The whole ones will certainly work in granola though! Hope you enjoyed the recipe.
Trying to make this more WW friendly. I was going to try sugar free pancake syrup in place of hone and only 1T coconut oil. I wonder if I should use 2 egg whites to replace the tablespoon of coconut I am deleting, or maybe just cutting out the oil altogether.
Hi Laura! Instead of omitting it, I would recommend swapping the coconut oil with another neutral-flavored oil, like canola oil. You could also use very lightly flavored olive oil. I hope you enjoy the granola!
I decided I HAD to come back and give this 5 stars because I can not leave it alone! I’ m not sure why? Perhaps it is the perfect balance of flavors, none of which stands out as a solo flavor but harmonize together in the best possible way. Shhhh. I am going to make another batch tomorrow while my husband is away so he doesn’t notice how much I ate. So delicious, Erin!!
Hi Pam! That makes me so happy to hear! So glad you enjoyed the granola! Thank you for this kind review!
I have to admit I was never a huge fan of granola, but I decided to make this recipe – one of my first after coming across your amazing site. This is so easy to make and so delicious, I’m surprised by how much I like it. I’m now on my second batch!
Hi Judith! So glad you enjoyed the recipe! Thank you for this kind review!
This is fabulous! Crunchy, full of good-for-you ingredients and not overly sweet.
Fair warning – it is absolutely addictive.
I followed the recipe as written with the change of slivered blanched almonds instead of whole and added dried cherries as a mix-in.
Great with milk or yogurt but my favorite way is just a handful(?) for a mid afternoon snack.
I froze half of the batch and found it is perfect right out of the freezer.
Hi Judith! So glad you enjoyed the recipe! Thank you for this kind review!
Your granola is so delicious! I made the one in the cookbook with the quinoa and that added a wonderful crunch. Every other recipe I have tried has always burned or in some other way not turned out. But your granola recipes work great. Thanks so much. It’s sooooo much better than the bagged stuff in the supermarket. Better tasting and better for you.
So happy to hear this Lisa! Thank you!
I followed this recipe to the letter, granola never formed, I think recipe uses too much oatmeal I baked it extra time it still didn’t form, and taste was ok despite adding extra cinnamon. It would be ok in a bowl of milk but I won’t be making it again, sorry!
I’m sorry you to hear had trouble with the recipe! I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too! It’s hard to know what went wrong without being in the kitchen with you.
Hi JG! So glad you enjoyed the recipe! Thank you for this kind review!
My search for a delicious, not too sweet granola recipe is over……this is perfect.
So glad to hear Judith!
This is so good with raisins and dried cranberries as mix-ins!
Hi! So glad you enjoyed the recipe! Thank you for this kind review!