This healthy granola recipe gives you crisp, oil-free clusters made with wholesome ingredients, perfect for easy breakfasts, meal prep, and nutritious yogurt bowls all week long.
For more healthy breakfast ideas, check out our apple cinnamon overnight oats, Greek yogurt chia pudding, oil-free banana oatmeal muffins, and oil-free carrot cake muffins.
Your New Nutritious, Make-Ahead Breakfast Staple
This Healthy Granola Recipe is one of our favorite ways to start the morning 🌤️. It’s a simple, fiber-rich mix of oats, nuts, and seeds that gives you crunchy, oil-free clusters without feeling heavy. Every spoonful is packed with good fats, plant protein, and slow-digesting carbs that help keep you satisfied.
What I love most is how naturally balanced it feels. The combination of almond butter (or tahini) and mixed nuts like peanuts and walnuts adds nutritious, unsaturated fats that support a Mediterranean-style eating pattern, while the oats and seeds create a delicious high-fiber granola recipe that fits easily into busy family mornings.
Louise and I enjoy it with low-fat Greek yogurt, fresh fruit, and a little honey 🥣. It’s one of our go-to breakfasts, and it makes such a reliable healthy meal prep option throughout the week.
Beautifully simple, naturally sweetened, and full of flavor 💛.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Rolled oats: Use old-fashioned oats for the best texture. Substitute quick oats for a softer almond butter oats recipe (less crunchy), or a gluten-free certified brand if needed.
- Mixed nuts: Any nuts work here. We love a blend of peanuts (seriously good in granola), walnuts, and almonds. Substitute pecans, cashews, or hazelnuts for variety, or use seeds only for a nut-free eating granola recipe.
- Mixed seeds: Use any combination you like. Pumpkin, sunflower, and flax seeds add crunch and fiber. Substitute chia, hemp, or sesame seeds for extra minerals.
- Almond butter: Smooth almond butter helps everything stick together and makes this a more protein rich granola recipe. Substitute tahini for a more earthy, Mediterranean flavor or peanut butter for a cozier taste.
- Honey: Adds natural sweetness and helps the granola crisp. Substitute maple syrup or agave for a milder flavor.
- Cinnamon: Warm and aromatic. Substitute pumpkin spice or a pinch of nutmeg.
- Vanilla extract: Rounds out the flavor. Almond extract works too for a sweeter aroma.
- Salt: Just a pinch to balance the sweetness. Substitute flaky sea salt for a more pronounced finish.
How to Make Homemade Healthy Granola
Step 1. Mix the Wet Ingredients
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper for easier clean up.
In a large bowl, whisk together the almond butter, honey, cinnamon, vanilla extract, and salt until smooth. Microwave the mixture for about 30 seconds to loosen it. This helps everything blend easily and makes the base for those crunchy oil-free clusters.
Step 2. Combine with Oats, Nuts, and Seeds
Roughly chop the mixed nuts and add them to the bowl along with the rolled oats and seeds.
Stir with a sturdy spoon until the dry ingredients are fully coated. You should see a sticky, even mixture—perfect for building this naturally sweetened granola.
Step 3. Press and Bake
Spread the mixture onto the baking sheet and press it down firmly into a flat, compact layer.
Bake for 15 minutes, then remove the pan and break the slab into a few large pieces.
Press the pieces down again and bake for 7–10 more minutes, or until the edges turn dark golden brown.
Step 4. Cool for Crunch
Let the granola cool on the baking sheet for 20 minutes. It won’t be crunchy at first, but it crisps up beautifully as it cools.
Break it into clusters and store it in an airtight jar. Enjoy with Greek yogurt and fruit for an easy, protein-rich breakfast.
Tips
- Warm the wet ingredients: If the almond butter or honey feels stiff, microwave the mixture for 20–30 seconds so it blends smoothly.
- Press the mixture firmly: This is the secret to getting big, crunchy clusters in this granola without vegetable oil.
- Watch the color, not the clock: All ovens bake differently. Look for edges that are dark golden brown rather than relying only on time.
- Let it cool completely: The granola crisps up as it cools. Don’t stir or move it too early.
- Use any nuts or seeds: Swap in pecans, cashews, chia, hemp seeds, or whatever you already have.
- Sweetness is flexible: Add a bit more honey or use maple for a maple sweetened granola that tastes slightly sweeter.
- Chop the nuts smaller for kids or sensitive teeth: This makes the clusters easier to chew.
- Make it a full breakfast: Serve it with yogurt, fruit, or milk—it’s one of our favorite healthy yogurt bowl toppings.
- Store it well: Keep it in an airtight jar to maintain crunch for up to two weeks.
Frequently Asked Questions
Almond butter makes mild, naturally sweet clusters that most people enjoy. Tahini works too and adds a deeper, more Mediterranean flavor. We love granola made with tahini, but some brands can taste a little bitter, so choose one you already trust and like. Peanut butter is another cozy, budget-friendly option.
You can, but the texture will be softer and less chunky. Rolled oats give you the biggest, crispiest clusters.
Keep the layer even and don’t spread it too thin. If your oven runs hot, lower the temperature to 325°F (165°C).
Oil-free granola crisps as it cools. Let it rest for at least 20 minutes before breaking it into clusters.
Yes, but the clusters will be looser. Start by reducing 1–2 tablespoons and see what you prefer.
The best way to meal prep this is to store the granola in a large airtight container, then build your bowls fresh each morning. Scoop about ½ cup granola over low-fat Greek yogurt and top with berries or fresh fruit. It gives you a high-protein, fiber-rich, wholesome breakfast that stays crisp, satisfying, and naturally low in saturated fats all week long.
Microwave it for 20–30 seconds until it loosens. This makes combining everything much easier.
Stored in an airtight jar, it stays crisp for up to two to three weeks.
More Easy Breakfast Recipes
- Oil-free protein banana bread
- Sweet potato chocolate bread with Greek yogurt
- Greek scrambled eggs
- Oatmeal pancakes
- Sugar-free banana pancakes
- Easy apple cake
- Banana nut bread
- Overnight bircher muesli
- Oatmeal
If you tried this Healthy Granola Recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Healthy Granola Recipe (Crispy Oil-Free Clusters)
Ingredients
- 2 cups rolled oats
- 1 cup mixed nuts any — we use ⅓ cup peanuts, ⅓ cup walnuts, ⅓ cup almonds
- 3 tablespoons mixed seeds any — we use 1 tablespoon each of pumpkin, sunflower, and flax seeds
- ½ cup almond butter substitute tahini
- ⅓ cup honey substitute maple or agave syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Mix the wet ingredients: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper for easier cleanup.In a large bowl, whisk together ½ cup almond butter, ⅓ cup honey, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, and ¼ teaspoon salt until smooth.Microwave the mixture for about 30 seconds to loosen it — this makes it much easier to mix in the dry ingredients.
- Combine everything: Roughly chop 1 cup mixed nuts and add them to the same bowl along with 2 cups rolled oats and 3 tablespoons mixed seeds. Mix with a spoon until everything is evenly coated.
- Bake the granola: Spread the mixture onto the baking sheet and press it down firmly into a flat, compact layer. This helps create big, crunchy clusters.Bake for 15 minutes, then take it out and break it into a few large pieces.Press it down again and bake for 7–10 more minutes, or until the edges look dark golden brown.
- Cool for crunch: Let the granola cool on the baking sheet for 20 minutes. It won’t be crunchy right away, but it will crisp up as it cools.Break into clusters and store in an airtight jar. Enjoy with Greek yogurt and fresh fruit for a healthy, filling breakfast.
Notes
- Rolled oats → Old-fashioned oats; quick oats for a softer, less-crunchy texture; gluten-free certified oats if needed.
- Mixed nuts → Any nuts; peanuts, walnuts, almonds; swap in pecans, cashews, hazelnuts, or use seeds only for a nut-free version.
- Mixed seeds → Pumpkin, sunflower, flax; substitute chia, hemp, or sesame seeds.
- Almond butter → Tahini for earthy Mediterranean notes; peanut butter for a cozier flavor.
- Honey → Maple syrup or agave for milder sweetness.
- Cinnamon → Pumpkin spice or a pinch of nutmeg.
- Vanilla extract → Almond extract for a sweeter aroma.
- Salt → Flaky sea salt for a punchier finish.
- Warm the wet ingredients: Microwave almond butter + honey for 20–30 seconds for easy mixing.
- Press firmly: The tighter you pack it, the bigger and crunchier the clusters.
- Watch the color, not the clock: Bake until the edges turn dark golden brown.
- Cool completely: Let it sit undisturbed so it crisps up properly.
- Use any nuts or seeds: Swap in whatever combo you’ve got—pecans, cashews, chia, hemp, etc.
- Adjust sweetness: Add more honey or sub maple for a slightly sweeter batch.
- Chop nuts smaller: Great for kids or anyone who prefers softer bites.
- Make it a meal: Pair with yogurt, fruit, or milk for a full breakfast.
- Store smart: Airtight jar = peak crunch for up to two weeks.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Love this recipe, so easy to make, nutritious and delicious. Thank you for sharing!
Wonderful, Elisa! I’m so happy you found it easy, nutritious, and delicious.
Thanks so much for cooking with us and rating the recipe 🙂 Kindest,
Louise
This granola recipe actually makes clumpy, crisp granola. And – it is simply delicious. Not at all difficult to make. So pleased I have found it as I’d given up on finding a recipe that works. Do try it!
Made it. Love it. Will make it again.
Hi Maggie,
YAY, so happy you loved it — that makes my day 😊
Thank you for trying it and for the kind note.
Warmest, Louise
Hello
I enjoy your blog and have made a couple of your recipes already. Baked pasta with ziti noodles are my favorite so far. I just made the granola recipe and I’m wondering if I can use peanut butter instead of almond butter. Almond butter is very expensive where I live. I did make it with almond butter and my almond butter was smooth and not hard. Thank you.
Hi Maggie,
Yes — peanut butter works perfectly here. It gives the granola a slightly cozier, toastier flavor, but the texture stays the same. We use PB when almond butter is pricey too 🙂
Happy you’re enjoying the recipes, and have a great day.
Louise
hi my husband is a type 2 diabetic with high BP and cholesterol trying to keep all the sugars carbs etc to a minimum Here in Australia we are using the CSIRO diabetic cookbook but looking for more recipes… are yours in these categories ??? or which recipes do you recommend please.
Hi Christina,
Thank you so much for your message, and I’m sorry your husband is dealing with all of that — that must be a lot to manage.
Just a quick note: our recipes aren’t created with medical diets in mind, so we can’t say whether they’re suitable for diabetes, blood pressure, cholesterol, or any other health condition. Everyone’s needs can be very different, so it’s always best to follow the guidance of your healthcare team about which ingredients or meals are appropriate.
If you’d still like to explore our site, many readers enjoy browsing the Soups, One-Pot Meals, and Salads categories for lighter, veggie-forward ideas — but again, only use what fits the recommendations you’ve been given.
Wishing you both the very best,
Louise
I absolutely love your recipes. Healthy, balanced, delicious and nutritious.
I am interested in making this granola mix. Is it possible to omit honey or any other sweetener? Thank you!
Hi Oksana!
So, for binding and crispness, a little sweetener REALLY helps. We haven’t tested a fully unsweetened version, so I can’t vouch for the taste/texture if you omit it entirely.
What I’d suggest instead to try is reducing the sweetener.
Use just 1–2 tablespoons honey or maple + 1–2 tablespoons warm water to loosen the almond butter. Press the mixture firmly on the tray, bake as written, and let it cool completely so it crisps. Expect smaller/looser clusters and a less sweet, more toasty result.
I hope this helps 🙂 BEst,
Louise
Thank you for your advice, Louise! 2 tbsp of honey or maple syrup for 3 cups of other ingredients will be ok for us 🙂
My pleasure, Oksana!! Enjoy ☺️