Description
This healthy granola recipe combines rolled oats, nuts, seeds, and natural sweeteners for a nutritious and delicious snack or breakfast topping. With optional mix-ins like dried fruit and chocolate chips, it's customizable to your taste and perfect for gluten-free or nut-free diets.
Ingredients
Scale
Dry 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 (use ¾ teaspoon if using standard table salt)
- ½ teaspoon ground cinnamon
Wet Ingredients
- ½ cup melted coconut oil or olive oil
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
Add-Ins
- ⅔ cup dried fruit, chopped if large (dried cranberries recommended)
- Optional: ½ cup chocolate chips or coconut flakes
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, raw nuts and/or seeds, sea salt, and ground cinnamon, stirring well to evenly distribute all components.
- Add Wet Ingredients: Pour melted coconut or olive oil, maple syrup or honey, and vanilla extract into the dry mixture. Stir thoroughly until every oat and nut is lightly coated with the mixture.
- Spread Mixture: Transfer the granola mixture onto the prepared baking sheet. Use a large spoon to spread it out evenly in a single layer to ensure uniform baking.
- Bake Granola: Bake the granola for 24 minutes, stirring halfway through. For chunkier granola, press the stirred granola down with a spatula to create an even layer again.
- Cool Granola: Remove from the oven and let the granola cool completely without disturbing it for at least 45 minutes. It will crisp up as it cools.
- Add Fruit and Optional Mix-ins: Once cooled, top the granola with dried fruit and optional chocolate chips or coconut flakes. Break into pieces with your hands to keep large chunks or stir to mix evenly.
- Store Properly: Store the finished granola in an airtight container at room temperature for 1 to 2 weeks or in a sealed freezer bag for up to 3 months. Allow frozen granola to come to room temperature for 5 to 10 minutes before serving.
Notes
- This recipe is adapted from Meg Gordon’s granola and has been tweaked for optimal flavor and texture.
- To make gluten free, use certified gluten-free oats only.
- For a nut-free version, substitute all nuts with seeds such as pepitas or sunflower seeds.
- If you want toasted coconut, stir coconut flakes into the granola halfway through baking to toast them nicely.
- Granola is delicious on its own, with milk or yogurt and fresh fruit, or as a crunchy addition to salads.
Nutrition
- Serving Size: 1/2 cup
- Calories: 200 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
