Name: Healthy Homemade Granola
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Cuisine: American
Ingredients: 3 tablespoons real maple syrup or honey; 2 tablespoons virgin coconut oil (or other healthy cooking oil); ½ teaspoon vanilla extract; 1 large pinch of fine sea salt (about 1/8 teaspoon; I use Real Salt); 2 cups whole rolled oats (aka old fashioned oats, preferably organic); ½ cup raw nuts, chopped (or slivered almonds; you don’t need to chop them); ¼ cup raw pumpkin seeds; 2 tablespoons raw sunflower seeds; ½ cup unsweetened dried fruit, chopped (optional; I like unsweetened dried cranberries)

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.

Ingredients

Wet Ingredients:

3 tablespoons real maple syrup or honey
2 tablespoons virgin coconut oil (or other healthy cooking oil)
1/2 teaspoon vanilla extract
1 large pinch of fine sea salt (about 1/8 teaspoon; I use Real Salt)

Dry Ingredients:

2 cups whole rolled oats (aka old fashioned oats, preferably organic)
1/2 cup raw nuts, chopped (or slivered almonds; you don’t need to chop them)
1/4 cup raw pumpkin seeds
2 tablespoons raw sunflower seeds
1/2 cup unsweetened dried fruit, chopped (optional; I like unsweetened dried cranberries)

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Instructions

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