This homemade granola is perfect to top yogurt or for a quick and healthy snack.
Store bought granola can contain partially hydrogenated oils and processed sugar adding calories and bad fat. You never know exactly what ingredients are hidden. When making your own granola, you have complete control over what you add. With my homemade granola, you are eating real food with no added sugars.
Modify Recipe to Use Your Favorite Nuts:
You can modify the recipe to include your favorite nuts or use whatever you have in your pantry. You can make any substitutions, cranberries instead of raisins or any dried fruit. The variations are endless. Keep in mind when making substitutions keep the wet to dry ingredients roughly the same as my original recipe to ensure the same results. The best part is your kitchen will smell delightful after baking.
Ingredients such as flax-seed, wheat germ and bran add additional fiber.
For a Clumpy Granola:
For a more clumpy granola, add more honey or agave nectar. Also, don’t mix it right when it comes out of the oven. Allow granola to cool completely and then mix.
Use Natural Sweeteners:
I use natural sweeteners such as agave nectar and honey to really sweeten it up without the extra calories. Agave nectar is also known as agave syrup which is a plant found in Mexico and the Southwestern United States. Agave syrup comes from agave sap which can be used as an alternative to sugar in cooking. You can find it in the baking isle at your local grocery store or commonly located in the organic section.
Shop Products I used in this recipe:
I store my granola in these Weck Jars. These jars are microwave, dishwasher, and freezer safe. They look so gorgeous in my pantry and are stackable for convenient storage.
- 3 cups Old Fashioned Rolled Oats (not instant)
- ½ cup slivered almonds
- ½ cup unsalted sunflower seeds
- 2 tsp cinnamon
- ¼ tsp salt
- ¼ cup coconut oil, melted
- ½ cup maple syrup
- ¼ cup honey
- 1 tsp vanilla extract
- 1 cup dried cranberry (optional)
- *Note* You can use any nuts or seeds you prefer.
- Preheat oven to 325 degrees F.
- Line a rimmed baking sheet with parchment paper or a silicon baking mat.
- Combine the oats, slivered almonds, sunflower seeds, cinnamon spice, and salt in a large mixing bowl. Set aside.
- Melt the coconut oil for 5 to 10 seconds in the microwave then mix in maple syrup, honey, and vanilla in a small mixing bowl until well combined and smooth.
- Add the wet ingredient mixture to the dry mixture and stir until evenly coated. Spread the mixture on the baking sheet. Bake for 35 to 40 minutes, stirring occasionally until golden brown. For a clumpier granola, don’t mix.
- Remove the granola from the oven *NOTE* the granola won't be completely crunchy yet. Allow to cool for 5 to 10 minutes. The granola will crisp as it cools and then break into clumps while the granola is still slightly warm. Allow to cool completely. Add dried fruit such as cranberries, if desire.
- Store leftover granola in an airtight container for up to 2 months.
- *NOTES* For a more clumpy granola, add more honey. Also, don't mix it right when it comes out of the oven. Allow granola to cool completely and then mix.
