Description
A wholesome and customizable healthy granola recipe made with rolled oats, nuts, seeds, and natural sweeteners. Perfect as a snack or breakfast topping, this granola is easy to prepare, gluten-free when using certified oats, and ideal for adding dried fruits or optional mix-ins like chocolate chips or coconut flakes.
Ingredients
Scale
Main Ingredients
- 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
- 1 ½ cup raw nuts and/or seeds (1 cup pecans and ½ cup pepitas recommended)
- 1 teaspoon fine-grain sea salt (reduce to ¾ teaspoon if using table salt)
- ½ teaspoon ground cinnamon
- ½ cup melted coconut oil or olive oil
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ⅔ cup dried fruit, chopped if large (dried cranberries suggested)
Optional Mix-ins
- ½ cup chocolate chips or coconut flakes (add halfway through baking for toasted coconut)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, raw nuts and/or seeds, fine-grain sea salt, and ground cinnamon. Stir well to blend all the dry components evenly.
- Add Wet Ingredients: Pour in the melted coconut or olive oil, maple syrup or honey, and vanilla extract. Mix thoroughly so every oat and nut is lightly coated with the sweetened oil mixture.
- Spread on Baking Sheet: Transfer the granola mixture onto the prepared baking sheet and use a large spoon or spatula to spread it evenly for uniform baking.
- Bake the Granola: Bake in the preheated oven for 24 minutes, stirring halfway through. For extra-clumpy granola, press the stirred granola down with your spatula before continuing to bake.
- Cool Completely: Remove the granola from the oven and allow it to cool completely, undisturbed, for at least 45 minutes. This helps it crisp up nicely.
- Add Dried Fruits and Optional Mix-ins: Once cooled, add the dried fruit and, if desired, chocolate chips or coconut flakes. Stir gently to combine the ingredients.
- Store: Break the granola into chunks of your preferred size. Store it in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months. Let frozen granola come to room temperature for 5 to 10 minutes before serving.
Notes
- Recipe is adapted from Meg Gordan’s granola and customized for a healthy, versatile option.
- Make it gluten free by using certified gluten-free oats to avoid cross-contamination.
- Make it nut free by substituting all nuts with seeds such as pepitas or sunflower seeds.
- For toasted coconut flakes, stir them into the granola halfway through baking for a crunchy, toasted texture.
- Serving suggestions include eating the granola plain, with milk or yogurt and fresh fruit, or using it as crunchy granola “croutons” in salads.
- Adjust salt quantity if using standard table salt to prevent over-salting.
Nutrition
- Serving Size: 1/2 cup
- Calories: 200 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
