Crunchy Homemade Granola
Ready to pimp up your morning routine? This homemade granola will not only add a delicious crunch to your breakfast bowl, but it will also add so many good-for-you nutrients to nourish and energize your body right from the start.
Once you try homemade granola, you will never go back to store-bought granola. Believe me! The taste is so much better and no added sugars, preservatives, or other yucky additives.
Is Granola Healthy Or Not?
Most store-bought granola is made with highly processed seed oils like canola and soybean oil. Furthermore, they usually contain tons of added sugar, corn syrup, and even artificial colors or other yucky preservatives and additives.
So to answer the question of whether granola is healthy or not, you HAVE to check the ingredients list on the labels. Some are made with high-quality, simple, real ingredients like oats, maple syrup, extra-virgin coconut oil, dried fruits, seeds, and nuts. Also if you are 100% vegan make sure to read the label carefully as some may contain butter or other animal products.
A far better solution to ensure your granola is a healthy addition to your diet is making your own. Ready to make some?
Servings
makes 1 jar
Ready In:
10-15 min
Calories:
47 (per serving)
Good For:
Breakfast, Snack
Introduction
About this Recipe
By: Amy Goodrich
This basic crunchy homemade granola recipe I am about to share is a healthy option that can be tweaked to your personal preference. It is made with whole grains, seeds and nuts, and unrefined coconut oil. It is naturally sweetened with high-quality maple syrup, though this is totally optional. The granola also tastes amazing without it.
What’s more, it is super easy and cheap to make. You’ll only need some basic pantry ingredients and 10 to 15 minutes of your time.
Ingredients
- 1½ cups rolled oats (certified gluten-free if needed)
- ½- ¾ cup raw unsalted mixed nuts of your choice (I used cashew and walnut)
- ¼ cup raw unsalted mixed seeds (I used sunflower and pumpkin)
- ¼ cup puffed barley, rye, or rice (optional, but highly recommended)
- ¼ cup desiccated coconut
- 2 tbsp maple syrup or any other sweetener of your choice (optional)
- 2 tbsp extra virgin coconut oil or other healthy cooking oil
FYI: though we try to avoid gluten as much as possible in our diet to manage my hubby’s autoimmune disease, often we like to add puffed barley to our granola. Barley and rye and not gluten-free so if you want to keep it 100% gluten-free opted for puffed rice instead.
FYI: I am not a big fan of dried fruits in my granola, but if you like this you can add ¼ cup of raisins, goji berries, cranberries, mulberries, dried pineapple, etc to the mix. Add after cooking and when completely cooled down!
Meet the powerhouse rock stars of this dish
Nutrition
We usually add about 2 tablespoons of this crunchy homemade granola to our morning breakfast bowls. If you want to add more feel free to do so.
On the nutrition label we provide here, you will find all the nutrition information for a 2 tablespoons serving.
- Dietary fiber 2%
- Carbs 2%
- Fat 2.5%
- Protein 2.2%
- Calories 2.4%
NOTE:
The DRI (Dietary Reference Intake) for protein is 0.36 grams of protein per pound (0.8 grams per kg) of body weight.
This amounts to:
56 grams per day for the average sedentary man
46 grams per day for the average sedentary woman
Step by Step Instructions
Step 1
Lightly crush the nuts.
Step 2
Preheat the oven to 180°C (350° F).
Combine all granola ingredients in a mixing bowl or directly onto a baking sheet. Use clean hands or a fork to mix well.
FYI: Depending on the climate you live in, the coconut oil might be liquid or solid. It has a melting point of about 25°C (approx. 75°F). If your coconut oil is solid, mix it by hand. Your hands will warm it up and melt it into the mixture. Just be sure there aren’t any chunks of oil left. If using a fork to mix, make sure the oil is liquefied.
Step 3
Spread the mixture in a single layer on a baking sheet. Bake for about 10 minutes or until your desired crispiness. Toss regularly while baking.
Step 4
Completely cool before storing. Can be kept in an airtight container in a cool, dry place for a few weeks.
FYI: My Family’s Favorite Use Of This Crunchy Homemade Granola
One of our go-to breakfasts includes a cashew yogurt bowl with fresh tropical fruits from the garden and homemade granola. It is super delicious and nutritious, and takes less than 5 minutes to make. Perfect breakfast on a busy weekday.
The bowl below contains fresh papaya and banana from the garden, homemade cashew yogurt, and crunchy granola. YUM!
Easy, Printable Recipe Card
Crunchy Homemade Granola
This crunchy granola is 100% plant-based, nutrient-dense, and super delicious. Swap the puffed barley for puffed rice and it will also be 100% gluten-free.
Ingredients
- 1½ cup rolled oats (certified gluten-free if needed)
- ½- ¾ cup raw unsalted mixed nuts of your choice (I used cashew and walnut)
- ¼ cup raw unsalted mixed seeds (I used sunflower and pumpkin)
- ¼ cup puffed barley, rye or rice (optional, but highly recommended)
- ¼ cup desiccated coconut
- 2 tbsp maple syrup or any other sweetener of your choice (optional)
- 2 tbsp extra virgin coconut oil or other healthy cooking oil
Instructions
- Lightly crush the nuts.
- Preheat the oven to 180°C (350° F).
- Combine all granola ingredients in a mixing bowl or directly onto a baking sheet. Use clean hands or a fork to mix well.
FYI: Depending on the climate you live in, the coconut oil might be liquid or solid. It has a melting point of about 25°C (approx. 75°F). If your coconut oil is solid, mix it by hand. Your hands will warm it up and melt it into the mixture. Just be sure there aren’t any chunks of oil left. If using a fork to mix, make sure the oil is liquefied. - Spread the mixture in a single layer on a baking sheet. Bake for about 10 minutes or until your desired crispiness. Toss regularly while baking.
- Completely cool before storing. Can be kept in an airtight container in a cool, dry place for a few weeks.
Notes
I am not a big fan of dried fruits in my granola, but if you like this you can add ¼ cup of raisins, goji berries, cranberries, mulberries, dried pineapple, etc to the mix. Add after cooking and when completely cooled down!
