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Easy Healthy Homemade Granola Recipe

Homemade Granola Recipe

Homemade granola can be a healthy, comforting, and delicious treat. Most of the store-bought stuff is high in sugar, contains unhealthy fats and oils, and is packed full of fillers and unnecessary ingredients.

Whipping up your own at home is super easy, quick, and allows you to control the amount of sugar and quality of ingredients, while also changing things up and adding in the flavors that you love. It also makes your house smell amazing – like you’ve been slaving in the kitchen all day.

Whole oats are full of good-for-you fiber, high in protein, and contain vitamins and minerals like folate, iron, and magnesium. I buy my whole rolled oats in the bulk section at my local grocery store, but if your store doesn’t have a bulk section you’ll probably be able to find them in the baking aisle. Regardless, be sure you are buying 100% pure whole rolled oats, nothing that says “instant” or “quick cooking.” (Instant/quick cooking oats = highly-processed/high-glycemic/highly-bad-for-you.)

I like to use coconut oil because it’s full of nutrients and adds a really nice light flavor to the granola, but you can use any healthy oil you like the taste of. Macadamia nut oil would also be great, I would stay away from olive oil because it has such a strong flavor. Oils high in omega-3 fats, life flaxseed oil, are extremely good for you but should be avoided here as well because they’re meant to be consumed raw and go rancid when heated (omega-3’s don’t like heat at all-don’t cook with them).

I always add nuts and seeds to my homemade granola for flavor, texture, extra nutrients and added healthy protein. A small amount of unsweetened dried fruit is ok too, just make sure it’s unsweetened to keep the sugar content down. Add less sweetener if you add dried fruit.

To sweeten, I prefer organic grade-b maple syrup or raw organic honey. Grade-B maple syrup is actually better than grade-a as it contains more nutrients and slightly less sugar than it’s grade-a counterpart. Local raw organic honey is also a great option, especially if anyone your cooking for suffers from seasonal allergies–local raw honey that hasn’t been pasteurized will contain small traces of local pollen that can actually help with allergy issues (a little homemade homeopathy).

Again, go easy on the sweetener to keep the sugar content down. Always avoid white, highly processed sugars and artificial sweeteners–read the labels of the maple syrup and honey and make sure the only ingredients in the bottle are maple syrup (no corn syrup) or honey.

This basic recipe below makes about three cups of granola – ½ cup is typically a serving. Serve it as cereal with unsweetened, non-dairy milk (I prefer it with unsweetened almond milk), put it in unsweetened Greek yogurt, or just eat it plain.

Easy Healthy Homemade Granola Recipe

Prep Time: 10 min
Total Time: 20 min
Serves 4-6

Use raw, organic ingredients whenever possible. These measurements are flexible; don’t worry too much about being exact.

Ingredients:

  • 2 cups raw, whole rolled oats (aka old fashion oats)
  • ½ cup raw nuts, chopped
  • ¼ cup raw seeds (sunflower or pumpkin seeds are great)
  • ½ cup unsweetened dried fruit, chopped (optional)
  • 2-3 tablespoons grade-b maple syrup or raw honey (or a combo of both)
  • 2 tbsp virgin coconut oil or other healthy cooking oil
  • ½ tsp vanilla extract or almond extract
  • 1 large pinch fine sea salt

Recipe: Preheat the oven to 300º F. Combine all ingredients in a mixing bowl and use your clean hands to mix well and toss to coat; it will be sticky and messy but that’s the fun part. The coconut oil might be liquid or solid depending on the temperature of the room you are in (it has a melting point of about 75ºF.) Your hands will warm it up and melt it into the mixture if it’s solid, just be sure to mix it all through the other ingredients so there aren’t any chunks of oil left. Spread the mixture in a thin layer on a baking sheet and bake for 10 minutes, until very lightly toasted. (To make this recipe completely raw-friendly, dehydrate the mixture 5-6 hours at 115ºF in a food dehydrator instead.) Cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks. I keep mine in a mason jar in the refrigerator at home and in a BPA-free plastic bag when traveling.

My advice is to get creative! Use any combo of healthy ingredients to make it your own flavor. Here are a few ideas to get you started:

Healthy Homemade Maple Almond Granola

  • 2 cups raw, whole rolled oats
  • ½ cup sliced raw almonds
  • ¼ cup raw sunflower seeds
  • 2 tbsp maple syrup (100% maple syrup, preferably grade-b)
  • 1 tbsp raw honey
  • 1 tbsp + 1 tsp coconut oil (aka coconut butter)
  • ¼ tsp vanilla extract
  • 1 large pinch fine sea salt

Healthy Homemade Cherry Pecan Granola

  • 2 cups raw, whole rolled oats
  • ½ cup raw pecans, chopped
  • ½ cup unsweetened dried cherries, chopped
  • ¼ cup raw sliced almond
  • ¼ cup raw sunflower seeds
  • 2 tbsp maple syrup (100% maple syrup, preferably grade-b)
  • 1 tbsp + 1 tsp coconut oil (aka coconut butter)
  • ¼ tsp vanilla extract
  • 1 large pinch fine sea salt

P.S. Homemade granola will taste like burnt popcorn if you overcook it; keep it at a low temperature just for a 8-10 minutes to let it come together.

P.P.S. Oats are gluten-free by nature but most are held in facilities that contain gluten. Check the package label if you are concerned with any gluten content.

Enjoy!

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Leave A Comment :

  • Riva

    This granola recipe is fabulous! I added cinnamon and flax seeds, and next time, will omit the salt, add goji berries, hemp seed, pumpkin seeds…so many wonderful possibilities. :) Thank you!

    • http://www.elizabethrider.com/ Elizabeth Rider

      Ooh, sounds delicious! Thanks for sharing :)

  • ashok

    This granola recipe is fabulous

    • http://www.elizabethrider.com/ Elizabeth Rider

      So glad you think so. Thanks for stopping by!

  • Peg

    I have been looking EVERYWHERE for a basic granola recipe that is low on sugars and isn’t toasted/baked to death! Thank you thank you thank you! I am looking forward to mixing this up with my favorite additions (raw coconut, walnuts, sunflower, flax and chia seeds, cranberries, apricots, and prunes) – see why I need a low sugar recipe? :-) Can’t wait to stir up a batch!

    • http://www.elizabethrider.com/ Elizabeth Rider

      Awesome! Let us know how it turns out :)

  • Zaria Pucknell

    I made this the other day! I wrote about it here (http://www.joinbunch.com/post/165267/) and listed what I used to make it. =)

  • Jodi

    I did mango and coconut, with coconut oil and chia seeds. Its not cooked yet, but it tasted pretty good when i had to lick it off my fingers.

    • http://www.elizabethrider.com/ Elizabeth Rider

      Yum!

  • Colleen Wandel

    I found your blog while looking for a granola recipe. This looks great, and I’m trying it tonight!

    http://www.weareforevercompany.com

  • Kahlia Dawn

    I made granola with almonds, peanuts and chia seeds and a mixture of whole rolled and quick oats.. turned out wonderfully.. can’t wait for breakfast!

    • http://www.elizabethrider.com/ Elizabeth Rider

      Sounds so good! Thanks for sharing.

  • Gayle

    I made this granola recipe and wanted to comment on the cooking time. It was not done in 10 minutes took approximately 30 minutes and just barely brown at that time but it was very delicious and I plan on making it again. Thank you Elizabeth

    • http://www.elizabethrider.com/ Elizabeth Rider

      Yes, climate and oven differences can certainly make a difference, thanks for letting everyone know!

  • Colleen Chao

    Absolutely love this granola! I’ve made quite a few versions, but this one is the best I’ve tried so far. Shredded coconut stirred in at the end of baking (it toasts just by being mixed in with the hot granola) is the final perfect touch! Thank you so much!

    • Colleen Chao

      Forgot to say what ingredients I used: raw pepitas, raw sunflower seeds, flax seeds, pecans, shaved almonds, currants, and unsweetened shaved coconut.

  • Sara

    Great granola! My husband and I love it!! Do you know the calories/nutrition info based on your 1st receipe above without the dried fruit? Thanks!

  • Megan

    Your Easy Homemade Granola recipe is the only granola recipe I follow (-using orange blossom honey). I love it! I would like to use it to make granola cups. When I bake the granola it does not hold together, instead it falls apart. What changes can be made to make it hold together as a cup (baked in a muffin tin to form the “cup” shape)?

    • http://www.elizabethrider.com/ Elizabeth Rider

      That honey sounds delish! Try adding 1/4 – 1/2 cup almond butter to the recipe if you want it to bake in cups, you just need some kind of binder and that might do it. I haven’t ever tried it but think that might work.

      • Megan

        Will try, after I purchase almond butter. Thank you! :) Today I pulsed the oats in the blender until it became powder and then followed the rest of the recipe as usual (except I added more coconut oil so that it became more of a “dough”). I shaped the granola in the muffin tin, and baked. It had to be baked twice as long; and one granola cup ( I 1/2ed the recipe- it made two “cups” using my jumbo muffin pan) has a crack in it, but aside from that it worked out rather nicely. I’m going to keep trying different ways to make the granola into a cup without compromising the health benefits. I look forward to adding almond butter to this recipe (I’ve never tried almond butter). Again, thank you!

        • Valerie Penka

          Add egg white that has been beaten until foamy. I use it to make my granola “cluster-y”.

  • Ana Burnay

    Hello! I’d like to know if the 300º you refer to in the first recipe are Fahrenheit ou Centigrade?
    Thanks, Ana

    • http://www.elizabethrider.com/ Elizabeth Rider

      Fahrenheit – sorry for the confusion! :)

  • http://www.decadesofelegance.com/ Iida at Decades of Elegance

    Thank you for this lovely recipe, I can’t wait to try it! I also love that you reiterate everything that I believe in: the amazing flavour and goodness of coconut oil, the importance of only using natural sweeteners and the genius local honey and pollen-note. I learnt something new with the grade A and B maple syrup, so thank you for that! I will make sure to scavenge through the rest of your website now :) iida

    • http://www.elizabethrider.com/ Elizabeth Rider

      Glad you like it!

  • Susan Lucht

    Nutritional info?

    • http://www.elizabethrider.com/ Elizabeth Rider

      We don’t break that down, instead just focus on whole, healthy ingredients :)

  • Jean Steele

    Where do you find unsweetened dried fruit ?

    • http://www.elizabethrider.com/ Elizabeth Rider

      Hi Jean. I usually find it in the bulk section of the natural grocery store. Sometimes I find it at Costco or a larger store like that. And, if you can’t find it locally, you can always look online. Thx!

  • Melinda Gant

    Just made this and loved it. I threw in what I had in the cupboard. Dates, apricots, & sunflower seeds. BONUS: discovered how much I love coconut oil. It is great on the hair & skin!

    • http://www.elizabethrider.com/ Elizabeth Rider

      Glad you love it as much as I do!

  • https://healthypleasure.wordpress.com/ Sylvia Rodriguez

    How do you store the granola?

    • http://www.elizabethrider.com/ Elizabeth Rider

      Cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks. I keep mine in a mason jar in the refrigerator at home and in a BPA-free plastic bag when traveling.

  • Heather

    Just wanted to add a note that coconut oil is different from coconut butter. Coconut oil is just the fat from coconuts. Coconut butter is basically the whole meat of the coconut mashed up into a think, peanut-buttery like texture (spreadable) which is sweeter than the oil. Just wanted to clarify in case someone was looking for the ingredients at the store. Go for the coconut oil, not the coconut butter.

  • cupcakemuffin

    I just made this for breakfast this morning, and it is SO GOOD. Love that it is not overly sweet like some granola. I will definitely be making it again…I’m in love! Thanks for sharing an awesome recipe.

    • http://www.elizabethrider.com/ Elizabeth Rider

      Glad you like it, thanks for stopping by!

  • Linda Brennan

    I love the Granola recepie. So easy to make. I have been using Macadamia oil as I could not get cocoanut at the time

    • http://www.elizabethrider.com/ Elizabeth Rider

      Mac nut oil is a great substitution, thanks for sharing. :)

  • Lulu

    I would really like to make the “Easy Healthy Homemade Granola Recipe,” but I don’t know the measurements in metric?

    • winterowl14222

      Try a conversion app. Google….?

  • Michelle

    This looks delicious, do you know what I could add to it to make it into Granola Bars? Not sure how I could get it to bind together.

    • http://www.elizabethrider.com/ Elizabeth Rider

      I haven’t tried it but if I do I will post it here.

  • Angie

    What are the calories in the above recipeaoi

    • http://www.elizabethrider.com/ Elizabeth Rider

      I’m not sure – I don’t count calories. I stick more to low-glycemic and whole foods, and find when I do that I don’t need to count calories.

    • Cathleen Taylor

      I put the ingredients for the almond one in to myfitnesspal.com and if you divide the recipe in to 10 servings it’s 133 calories

  • Steve

    Used this recipe this afternoon, looking for something good/nutrional to have with my morning greek yogurt, tried cereals, muesli and the like, just couldn’t do it, tasted terrible. But this granola was just what I’ve been looking for, it’s fabulous, thanks for sharing!

  • dave brennfleck

    old fashioned oats (or rolled oats) have the same nutritional content as quick oats. They are still steamed and rolled…just rolled thinner. It is more of a texture issue. Rolled oats are better in this kind of recipe. Quick oats are better for pancakes or something where texture of more of a paste is preferred.