Homemade granola that’s sweetened with honey and made with real food ingredients. My biggest goal with this recipe was to wean my kids off boxed, sugar-laden cereal.
WHAT YOU WILL NEED FOR HOMEMADE GRANOLA
- Rolled Oats– This will give you a chunkier granola. To keep it gluten-free, use the gluten-free variety, as most oats are processed in facilities that handle wheat, which can lead to cross-contamination. I use the same rolled oats in this granola balls recipe.
- 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, too. 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, inspired 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.
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Homemade Granola
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!
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
Calories: 580kcal | Carbohydrates: 57g | Protein: 12g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Sodium: 82mg | Potassium: 425mg | Fiber: 10g | Sugar: 20g | Vitamin A: 3IU | Vitamin C: 0.4mg | Calcium: 111mg | Iron: 4mg
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Zeeshan says
I make this granola for my boys all the time, it’s great on yogurt or as cereal!