Homemade Healthy Granola Recipe

This granola recipe has become my morning secret weapon. I love how the mix of gluten free oats, nuts, and seeds meet a touch of sweetness from honey and coconut oil, creating an irresistible crunch and cozy flavor. Every bite feels like a nourishing treat that powers me through busy days.

I love my homemade healthy granola recipe because it gives me a solid start to my day and keeps me full until lunch. I use 3 cups of gluten free rolled oats as the base which is really high in fiber and great for digestion.

I then mix in 1 cup of chopped mixed nuts like almonds, walnuts, and pecans, which are full of protein and healthy fats. I add 1/2 cup of pumpkin seeds to boost the nutrients and 1/3 cup unsweetened shredded coconut for a bit of extra flavor.

Then I stir in 1/4 cup honey and 1/4 cup melted coconut oil with 1 tsp vanilla extract and 1/2 tsp salt to balance out the taste. Sometimes I like to add 1/4 cup of dried cranberries after the baking is done.

This granola is easy, cheap and very nutritious, making it perfect for busy mornings and a great breakfast idea for moms with toddlers.

Why I Like this Recipe

I like this recipe cuz it gives me that perfect crunch from the oats, nuts, and seeds mix. I really love that it’s made with simple, natural ingredients like gluten free oats, coconut oil, and honey – it makes me feel good about what I’m eating. Also, it’s super easy to whip up even when I’m in a hurry, which is perfect for my busy mornings. And lastly, since it’s homemade, I know exactly what goes into it and I can even mix in some dried fruit for an extra burst of flavor if I wanna change it up.

Ingredients

• Gluten free rolled oats provide fiber, carbohydrates, and sustained energy for a hearty start.
• Chopped mixed nuts are packed with protein, healthy fats, and a satisfying crunch.
• Pumpkin seeds supply protein and key minerals while addin a fun, crunchy texture.
• Unsweetened shredded coconut adds a unique texture and a bit of healthy fat.
• Honey offers natural sweetness that helps to bind everything together real good.
• Melted coconut oil adds richness and helps the granola crisp up nicely.
• Vanilla extract gives a warm, inviting aroma that elevates the whole mix.
• Optional dried fruits, like cranberries, add chewiness and extra natural sweetness.

Ingredient Quantities

• 3 cups gluten free rolled oats
• 1 cup chopped mixed nuts (like almonds, walnuts, and pecans)
• 1/2 cup pumpkin seeds or sunflower seeds
• 1/3 cup unsweetened shredded coconut
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp salt
• Optional: 1/4 cup dried fruits such as raisins or cranberries added after baking

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, mix together the gluten free oats, chopped nuts, pumpkin or sunflower seeds, and shredded coconut.

3. In a small saucepan over low heat, combine the honey (or maple syrup), melted coconut oil, vanilla extract, and salt. Stir till the mix is smooth and runny.

4. Pour the warm liquid mixture over your dry ingredients and stir well until everything is evenly coated.

5. Spread the mix evenly onto your prepared baking sheet.

6. Bake in the preheated oven for 20 to 25 minutes, giving it a stir around the halfway mark so it bakes evenly.

7. Keep an eye on it near the end, as it can quickly go from golden brown to too dark.

8. Remove the granola from the oven and let it cool completely on the tray. It will crisp up as it cools.

9. If youre adding dried fruits, stir them in after the granola has cooled, then store it in an airtight container for a healthy breakfast or snack.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Measuring cups and spoons
6. Small saucepan
7. Stirring spoon or spatula
8. Cooling area (like a rack or plate)
9. Airtight container for storage

FAQ

• Q: Can I substitute the nuts or seeds in this recipe?
  A: Sure, you can swap them around if you got allergies or just like different stuff; just try to keep the ratios similar so the texture stays right.
• Q: Is it okay to use maple syrup instead of honey?
  A: Yep, maple syrup works just fine and makes it vegan friendly, so go ahead if that’s what you prefer.
• Q: Should I add dried fruits before or after baking?
  A: Definitely add the dried fruits after you take it out of the oven, so they dont burn and you keep that nice chewy texture.
• Q: How long can I store my homemade granola?
  A: If you put it in an airtight container, it should be good for about 1 to 2 weeks at room temp, but it might get a bit softer over time.
• Q: What if I dont have coconut oil? Can I use another oil?
  A: Yeah, you can use another oil thats neutral, but keep in mind that coconut oil adds a nice flavor, so it might change the final taste a bit.

Homemade Healthy Granola Recipe Substitutions and Variations

• If you’re out of gluten free rolled oats, try using quinoa flakes or buckwheat groats. They still give a nice crunch.
• If mixed nuts aren’t available, you can substitute with just almonds and cashews, or even mostly seeds like pumpkin or sunflower seeds.
• If you don’t have honey or maple syrup, a little agave nectar or brown rice syrup works pretty well as a sweetener.
• For the melted coconut oil, you can use a neutral vegetable oil or even a bit of melted butter if you’re not vegan.
• You can swap out the unsweetened shredded coconut for toasted coconut flakes for a slightly different texture and flavor.

Pro Tips

1. Try to toast the nuts and seeds in a dry pan for a few minutes before mixing them in. This really brings out their flavor and makes your granola extra tasty.
2. When you spread out the mixture on the pan, press it down a bit. Doing this helps the granola clump together more so it stays crunchy when it cools.
3. Keep a close eye on the granola during the last few minutes in the oven. Ovens can run hot sometimes, and you dont want it to burn.
4. If you decide to add dried fruits, wait until the granola has completely cooled. Mixing them in while its still warm can make the fruits get mushy or even change the texture a bit.