Fool-Proof Healthy Homemade Granola

Where are all the granola girlies at? To be honest with you, I’ve always thought the store-bought granola was too sweet for my liking. The chocolate one is definitely not a favorite either even though I’m such a big fan of chocolate. And for the longest time I thought making granola at home was so intimidating that I never gave it a shot.

But, now that I finally have, I can’t wait to share this super simple and easy homemade granola recipe with you. It’s seriously fool-proof because I nailed it on the first try.

So the first thing you need to know about granola is that the more seeds and nuts you can add to it, the better it will taste. And since I could never really find any granola that had my favorite nuts and seeds in it, I decided to add them all in while making my own.

What Does This Homemade Granola Contain?

• Nuts: For the nuts I used cashews, walnuts, almonds, and hazelnuts.
• Seeds: I added pumpkin seeds, sesame seeds, chia seeds, and flax seeds.
• Fruits & Berries: I added cranberries, coconut flakes, raisins and my housemate has a massive jar of barberries that I also added in for some tartness.
• Wet Ingredients: To bring our granola together, I used coconut oil, honey, and peanut butter.
• Oats: Let’s not forget our star ingredient – oats. You can use rolled oats (old-fashioned oats) or instant oats.
• Flavorings: I used cinnamon powder but you can also use vanilla extract if you prefer.

I used raw nuts and seeds for this recipe. Since, we will be baking the granola, using roasted nuts or seeds might lead to a slightly overcooked or burnt flavor.

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How Sweet Is This Recipe?

I was aiming for a less sweet version of granola simply because it makes adding any personal favorite sweeteners of your choice that much easier. So this recipe is very lightly sweet. This means you can top off your granola bowl with your favorite fresh fruits, maple syrup, fruit syrup, honey, condensed milk (yes, I know this sounds odd but I’ve tried it and it tastes divine) or even your favorite butters: pistachio, peanut or almond butter.

Can I Switch Out Any Wet Ingredients?

Yes, absolutely. If you’re not a fan of:

• Coconut Oil: Try a neutral oil instead. This recipe works just as well with vegetable oil.
• Peanut Butter: Try almond butter instead. In any case, we only use a small amount and the taste is not overpowering.
• Honey: Try maple syrup or fruit syrup instead.

How Long Can I Store This Homemade Granola For?

You can store your granola in an airtight container for up-to 4 weeks. To make sure you don’t compromise on flavor at all, make sure that your granola has fully cooled down before transferring it to your jar or container. This saves from condensation and moisture from ruining your granola’s flavor profile and shelf-life.

You do not need to refrigerate it. Leaving it at room temperature in your kitchen cabinet is just fine.

Fool-Proof Healthy Homemade Granola

Recipe by foodielassie

5.0 from 1 vote

Course: Breakfast, Recipes

Servings

6-8

servings

Prep time

10

minutes

Baking time

30

minutes

Cook Mode

Keep your device screen on

Ingredients

• Dry Ingredients

• 1 1/2 cups oats

• 1/4 cup hazelnuts (roughly chopped)

• 1/4 cup cashews (roughly chopped)

• 1/2 cup walnuts (roughly chopped)

• 1/2 cup almonds (roughly chopped)

• 1/4 cup pumpkin seeds

• 2 tbsp chia seeds

• 2 tbsp flaxseeds

• 2 tbsp sesame seeds

• 2 tbsp coconut flakes

• 1/2 cup raisins

• 1/2 cup dried cranberries

• 1/4 cup dried barberries

• 1 tsp cinnamon powder

• Wet Ingredients

• 4 tbsp honey

• 2 tbsp coconut oil

• 1 tbsp peanut butter

Directions

• Preheat your oven to 150℃.
• In a bowl, combine all of your dry homemade granola ingredients and toss together until mixed well.
• In another bowl, add all your wet ingredients and mix well.
• Add your wet ingredients to your dry ingredients and mix together (really get in there).
• You should aim to reach a wet sand consistency. If your mixture is too dry, add some more honey or coconut oil.
• Once your granola is well combined, transfer it to a baking sheet and press down to create a thin sheet about 1cm thick.
• Place in the oven and bake for 25-30 minutes or until you see it turn into a beautiful golden brown color.
• Your granola will feel soft to the touch when you remove it from the oven. That’s okay as it hardens and turns crunchy once it cools down.
• After baking, set it on your counter top to fully cool down before transferring it to a jar or airtight container.
• Store for up to 4 weeks (if it lasts).

Did you make this recipe?

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