Homemade granola — have you tried it? Once you’ve gotten a taste, it’s hard to go back to the store-bought stuff!
Not only is homemade granola incredibly easy to make, but the freshness, flavor, and customizability are unmatched. Most standard "cereal aisle" granolas are just as packed with sugar and additives as any other cereal. But what if you just love the texture and taste of it?
Try one of these recipes as a cereal, added to yogurt, or as a snack mid-day!
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Basic Oat Granola
(makes 12 servings)
[Tip: Coconut oil is solid at room temperature and has a melting point around 78 degrees F. Before adding the oil to this recipe, it will need to be melted to allow for easier mixing. You can do this by putting the coconut oil in a small bowl and microwaving for 10-second intervals until it has completely melted.]
Ingredients
2 cups old-fashioned oats
1/2 cup unsweetened shredded coconut
1/3 cup sliced almonds
1/4 cup raw honey
2 tablespoons melted coconut oil
1/2 teaspoon vanilla extract
Optional 3-4 tablespoon add-ins: finely chopped dried fruit, goji berries, or cacao nibs
Instructions
1. Preheat oven to 325 degrees F.
2. In a mixing bowl, stir together the oats, coconut, and almonds.
3. Bake for 8 minutes, then stir the granol to prevent burning.
4. Bake for an additional 4-6 minutes, until the oats have turned golden brown, checking and stirring frequently to prevent burning.
5. Let the granola cool, then transfer to an airtight container and store at room temperature up to 2 weeks.
Cherry Orange Pecan Granola
One of the benefits of making your own granola is to control the added sugars while simultaneously adding anti-inflammatory ingredients.
Makes 8 servings
Ingredients
3 cups old-fashioned oats
2 tablespoons flaxseed meal
1/3 cup pure maple syrup
1/4 cup coconut oil
1 orange
3/4 cup chopped pecans, toasted** (see note)
1/2 cup unsweetened dried cherries
Instructions
Preheat oven to 300 degrees F.
Place the oats and flaxseed meal in a large bowl.
In a small saucepan over low heat, combine the maple syrup and coconut oil.
Zest the orange peel directly into the syrup, then cut the orange in half and squeeze 2 tablespoons juice into the pan.
Stir until the coconut oil has melted, about 3 minutes, then remove from the heat.
Pour the maple syrup over the oats and stir to coat.
Spread the oats evenly onto a baking sheet. Bake for 15 minutes, then stir.
Bake for another 10 minutes, then stir in the toasted pecans and cherries.
Bake until the oats are golden and the cherries are plumped, another 5-10 minutes.
Set aside to cool completely.
Store in an airtight container at room temperature up to 5 days.
**How to toast nuts and seeds:
To toast any type of nut or seed quickly, warm a skillet over medium heat. Once the skillet is hot, add the nuts and stir constantly until they're browned and fragrant, 4-5 minutes.
Golden Milk Granola
Crunchy, naturally sweetened granola infused with the flavors of golden milk! Bring this aromatic, Ayurvedic-inspired recipe to the breakfast table — just 9 ingredients required!
Ingredients
3 cups rolled oats (gluten-free as needed)
1 cup chopped raw almonds (or slivered almonds)
1/2 cup unsweetened coconut flakes
1 Tbsp chia seeds
1/4 cup coconut sugar
1/2 tsp sea salt
2 ½ Tbsp golden milk spice mix (see notes for individual spices)
1/4 cup aquafaba (measured before whipping // if not oil-free, option to sub an equal amount of melted coconut oil or avocado oil)
1/3 cup maple syrup
1 tsp vanilla extract (optional)
1/3 cup golden raisins (optional)
Instructions
Preheat oven to 325 F and line a large rimmed baking sheet with parchment paper.
To a large mixing bowl, add the oats, chopped almonds, coconut, chia seeds, coconut sugar, salt, and golden milk spice mix (see notes for individual spices). Stir to combine.
Add the aquafaba to a mixing bowl and use an electric mixer to whip into loose peaks. This usually takes about 5-7 minutes. NOTE: If using oil in place of aquafaba, skip the whipping step.
Add the maple syrup and vanilla (optional) to the aquafaba and beat for 30 seconds more (or if using oil, stir to combine). Pour the wet mixture over the dry ingredients and fold to evenly coat.
Spread the mixture evenly onto the parchment-lined baking sheet and bake for 25-30 minutes. Stir at the halfway point and rotate the pan to ensure even baking.
Let cool completely, then add the golden raisins (optional) and toss. Store the granola in an airtight container and enjoy as a quick snack or in a bowl with some dairy-free milk! Store at room temperature for up to 3-4 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 1 month.
Notes
*Recipe as written makes 5 cups granola.
*Individual spices (amounts as original recipe is written // adjust as needed if adjusting batch size): 1 ½ Tbsp ground turmeric, 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 1/4 tsp ground black pepper, pinch of ground nutmeg, pinch of ground clove.
Sea Salt Dark Chocolate Granola
9-ingredient granola infused with cocoa powder, naturally sweetened, and full of plant-based protein and fiber! The perfect plant-based breakfast or snack.
Ingredients
3 cups gluten-free rolled oats
1 cup chopped raw nuts (almonds, pecans, and/or walnuts are best)
1/4 cup desiccated or shredded coconut (unsweetened)
2 Tbsp chia seeds
3 Tbsp coconut or organic cane sugar (or other dry sweetener of choice)
1 tsp sea salt
1/3 cup cocoa powder
1/4 cup coconut (or avocado) oil
1/2 cup maple syrup
1/2 cup vegan dark chocolate chips or chunks
Instructions
Preheat oven to 340 degrees F.
To a food processor (or mixing bowl), add the oats, nuts, coconut, chia seeds, coconut sugar, salt, and cocoa powder. Pulse a few times (or stir) to combine.
In a small saucepan over medium-low heat, warm the coconut oil and maple syrup until melted and combined. Pour over the dry ingredients and mix or stir well. If using a food processor, this breaks down the oats and nuts a bit more so it's a finer texture, but this is optional.
Spread the mixture evenly onto a baking sheet (or more baking sheets if making a larger batch) and bake for 17-24 minutes (or until fragrant and deep golden brown), stirring a bit near the halfway point to ensure even baking.
Let cool completely. Then add chocolate (optional). Place in a container that has an air-tight seal, and it should keep for a few weeks. Or store in the freezer up to 1 month or longer.
Pumpkin Maple Pecan Granola
Simple, healthy granola that's perfect for fall! Just 9 ingredients, perfectly crunchy, and infused with tons of pumpkin flavor and fall spices.
Ingredients
3 cups rolled oats (gluten-free for GF eaters)
1 1/4 cups raw pecans
1/3 cup raw pepitas
3 Tbsp sugar
¼ tsp sea salt
3/4 tsp pumpkin pie spice
1/4 cup coconut or olive oil
1/3 cup maple syrup (or sub agave or honey if not vegan)
1/3 cup pumpkin puree
Instructions
Preheat oven to 340 degrees F (171 C).
Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.
In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
Spread the mixture evenly onto two baking sheets (or bake in two batches // adjust if altering batch size) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats!
Banana Bread Granola
30-minute vegan granola that tastes JUST like banana bread and is loaded with protein, fiber, healthy fats, and omega-3s and 6s.
Ingredients
3 cups rolled oats (GF for gluten-free eaters)
3/4 cup raw walnuts
1/2 cup raw pecans
3 Tbsp raw sugar (or sub brown sugar)
1/2 tsp sea salt
1/2 Tbsp ground cinnamon
1 Tbsp flaxseed meal (or whole flax seeds)
1/4 cup coconut oil
1/3 heaping cup maple syrup or agave (or honey if not vegan)
1 tsp vanilla extract
1 medium ripe banana (mashed // 1 banana yields ~1/2 cup)
Instructions
Preheat oven to 350 degrees F.
Mix the oats, cinnamon, sugar, salt, flaxseed, and nuts together in a large bowl (see photo).
In a small saucepan over medium low heat, warm the coconut oil, maple syrup (or agave or honey), and vanilla extract. Once liquidy, remove from heat and whisk in banana puree until well combined. Pour over the dry ingredients and mix well.
Spread the mixture evenly onto one or two baking sheets (making sure it doesn’t get crowded // use additional baking sheets, as needed, if increasing batch size) and bake for 23-28 minutes or until golden brown. The coconut oil will help it crisp up well, but be sure to watch it carefully as it can brown quickly.
NOTE: If you don’t toss the granola while baking, it will get clumpy, which I personally love. But if you want a more crumbly granola, toss/stir a bit at the halfway point to break up the clumps.
Once the granola is visibly browned, remove from the oven and toss just a bit to let the heat escape. Cool completely on the baking sheet or in a heat-safe bowl. Store in a container or jar with an air-tight seal – it should keep for a couple of weeks.
Notes
*Yields approximately 12 half-cup servings.
Chocolate Peanut Butter Granola
Recipe keeps in an airtight container up to 1 month and is perfect with berries and yogurt as a post-workout protein snack or a cleaner evening dessert!
(makes 12 servings)
Ingredients:
2 2/3 cups (9 oz.) old-fashioned oats
3/4 cup nuts of choice (pecans or walnuts are great)
1/3 cup natural peanut butter
1/3 cup pure maple syrup
1 teaspoon vanilla extract
1/3 cup coconut oil
3 tablespoons cocoa powder
1 teaspoon ground cinnamon
pinch sea salt
Instructions
1. Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.
2. Spread the oats and nuts in a single layer over the prepared baking sheet and bake 10 minutes.
3. In a large saucepan, melt together the peanut butter, maple syrup, vanilla extract and coconut oil.
4. Stir in the toasted oats and nuts, along with the cocoa and cinnamon and mix together until well combined.
5. Pour mixture back onto baking sheet and bake 25-30 minutes until the mixture has formed into clumps.
6. Sprinkle over the salt. Allow to cool completely before transferring to an airtight container.
Granola Bark
A delicious cross between granola and a granola bar!
Makes 12 servings
Ingredients
3 cups old-fashioned oats
1 cup roughly chopped almonds
1 cup unsweetened shredded coconut
1/2 cup chia seeds
1/2 cup flaxseed meal
1/4 cup sesame seeds
1/2 cup almond flour
2 teaspoons ground cinnamon
1 teaspoon sea salt
2 large egg whites
2 teaspoons vanilla extract
1/2 cup raw honey or pure maple syrup
1/3 cup extra virgin olive oil
Instructions
Preheat oven to 325 degrees F. Line a sheet pan with parchment paper.
In a large bowl, combine the oats, chopped almonds, coconut, chia seeds, flaxseed meal, sesame seeds, almond flour, cinnamon, and salt. Toss to combine.
In a medium bowl, whisk the egg whites until thin and frothy (about 1 minute). Whisk in the vanilla.
Transfer the egg whites to the granola mixture along with the honey and olive oil. Stir well to combine.
Transfer the mixture to the lined baking sheet. Spread the mixture into an even layer.
Top with a second piece of parchment paper. Place a second sheet pan on top of the parchment paper and press to form a nice even layer.
Remove the second sheet pan and top piece of parchment paper before baking.
Bake until golden brown and crisp, about 45 minutes.
Remove from the oven and allow to cool completely in the pan before breaking into pieces.
Store in an airtight container for up to 2 weeks.
No-Bake Granola Bites
Makes 10
Ingredients
1 tablespoon extra virgin olive oil
1 cup old-fashioned oats
1/2 cup roughly chopped pecans
1/2 cup unsweetened shredded coconut
3 tablespoons chia seeds
1/4 cup unsalted roasted sunflower seeds
pinch of sea salt
1/2 cup chopped unsweetened dried cherries
3 tablespoons coconut oil
2 tablespoons raw honey
2 tablespoons almond butter
Instructions
Grease cups of a muffin tin with the olive oil.
In a large bowl, combine the oats, pecans, coconut, chia seeds, sunflower seeds, salt, and dried fruit. Toss to combine.
Set a small saucepan over low heat. Add the coconut oil, honey, and almond butter.
When melted, transfer to the bowl of dry ingredients and stir to thoroughly combine.
Place 1/3 cup oat mixture into each muffin tin.
With the bottom of the measuring cup, flatten the granola in each cup to form a compact "puck." Cover and refrigerate until cold and firm, about 2 hours.
Run a knife around the perimeter of each muffin tin to pop out the granola bites.
Store in an airtight container for up to 2 weeks in the fridge or freezer.
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