I have been trying to perfect a recipe for homemade granola for a while now. My biggest goal with this recipe was to wean my kids off of boxed, sugar laden cereal. I am so happy to have come to this granola recipe. It is homemade so I get to control the sugar!

WHAT YOU WILL NEED FOR HOMEMADE GRANOLA

Rolled Oats– This will give you a chunkier granola. To keep it gluten free make sure to get the gluten free variety as most oats are processed in a facility with wheat which can lead to cross contamination.
Nuts– I used almonds in this recipe but have also used pecans and walnuts in the past.
Seeds– Pumpkin, sunflower and flax seeds work here as well. I have used chia seeds here.
Fat– I used coconut oil to keep it vegan in this recipe but you can use butter as well.
Spices– Cinnamon is a great anti inflammatory spice and brings sweet notes to the recipe. My son’s favorite cereal, Cinnamon Toast Crunch was the inspiration to this addition. I wanted to give him an appropriate swap for the processed cereal.
Sweetener– I used honey but maple syrup can be used as well,
Mix ins– Use chocolate chips, cranberries or even coconut flakes as I have done in this recipe.

Homemade Granola

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This homemade granola recipe is a great base recipe that can be added to with any mix in of choice. Approved by my most toughest critic, my 12 year old son! This is a great recipe to batch prep to eat as cereal or sprinkled on top of your yoghurt of choice!

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Prep Time:15

Cook Time:25

Total Time:40

Course: Breakast

Cuisine: American

Servings: 8 cups

Calories: 580kcal

Author: Zeeshan Shah

Ingredients

Dry Ingredients

1 cup raw almonds
1/2 cup raw cashews
4 cups rolled oats use gluten free rolled oats
1/4 cup chia seeds
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup coconut flakes optional

Wet ingredients

1/2 cup coconut oil melted
1/2 cup honey
2 teaspoons vanilla extract

Instructions

Preheat oven to 350°F (177°C).
Give the almonds and cashews a rough chop and add to a large bowl. Add the other dry ingredients and stir to combine.
In another small bowl add all the wet ingredients and stir to incorporate.
Next, add the wet ingredients to the dry and stir to combine.
Lay the mixture evenly on a large parchment lined baking sheet and bake for 20 minutes checking on it midway and stirring for even browning.
Take out of oven and cool completely before storing in an airtight container.

Video

Notes

You can use butter instead of coconut oil.
Use refined coconut oil to prevent the coconut aftertaste.
Add any mix ins like cranberries and chocolate chips after the granola has cooled completely.
Swap out with any other nuts and seeds of choice like pecans, walnuts, pumpkin seeds etc.

Nutrition

More breakfast recipes:

Granola Bites

Chia Pudding