This Homemade Granola recipe is loaded with oats, nuts, dried fruits and honey—a healthier option for a delicious and crunchy breakfast or any time you crave a snack.
Looking for the ultimate healthy vegan breakfast? This homemade granola is what you need. My daughter loves granola and she has it almost every day with Greek yogurt, bananas and fresh berries.
I make granola in batches and store it in clamp jars for weeks.
The supermarket shelves are filled with all types of packed granola bags and boxes and many of them are great, but why buy ready-made ones when you can make your own in 5 minutes and let the oven do the rest of the work for you?
I like to make my own granola with the finest ingredients I can find, keeping a tab on added sugar or sweetener.
I find Non-GMO, whole-grain rolled oats the perfect choice for this recipe.
You need a handful of ingredients to make this recipe and it all depends on what you like. I find a balanced mix of oats, seeds, nuts and dried fruits yields a great granola.
For this particular recipe I used Non-GMO, whole-grain rolled oats, rice puffs, cashews, slivered almonds, chia seeds, pumpkin seeds, honey (blue agave syrup or maple syrup works too), coconut oil, cinnamon, salt, shredded coconuts and dried tart cherries or raisins.
How to Make Homemade Granola
Preheat the oven to 350F (180C). Line a large baking sheet (12-inch x 17-inch) with parchment paper.
In a large bowl mix together your oats, puffed rice and all the different seeds you are using. I put whole roasted, unsalted cashews, slivered almonds, chia seeds and pumpkin seeds.
Add the cinnamon powder and a pinch of salt and mix well.
Pour your choice of honey, agave, or maple syrup and the coconut oil over the dry ingredients and mix lightly. The honey and coconut oil help the oat mixture to clump a little bit.
Transfer the oat mixture to the baking sheet and bake for 20 minutes stirring half way through to ensure toasting from all sides.
Remove from oven and add dried cherries, raisins, coconut or any type of dried fruits you prefer.
I store my granola in clamp jars for a week to ten days and use it for breakfast on my yogurt with fresh fruits and a drizzle of honey.
If you want to make this granola into bars, when you add the dried fruits, press them firmly into the oat mixture on the baking sheet and let the granola cool completely. Then you can cut it into desired-size bars.
What You Can Have with Granola
Homemade Granola is great with:
- Greek Yogurt
- Milk or any vegan milk like Oat, almond or coconut milk
- Cashew or Any Vegan Yogurt
- Vanilla Ice-Cream
- 3 cups rolled oats, whole grain
- 1/2 cup rice puffs (optional)
- 1 cup cashews, roasted, unsalted
- 1/4 cup almonds, slivered
- 1/4 cup chia seeds (optional)
- 1/4 cup pumpkin seeds, shelled, unsalted
- 1/4 cup honey (blue agave syrup or maple syrup)
- 2 tablespoons coconut oil
- 1/2 teaspoon cinnamon
- pinch of salt
- 1/4 cup sweet coconuts, shredded
- 1/4 cup dried tart cherries or raisins
- In a large bowl, combine the oats, puffed rice, nuts, seeds, honey, coconut oil, cinnamon and salt.
- Pour the mixture on a large (12-inch x 17-inch) baking sheet lined with parchment paper, and toast in preheated, 350F (180C), oven for 20 minutes. Stir with a wooden spoon halfway through to ensure even toasting from all sides.
- Remove from oven, add the dried fruits (cherries or raisins) and shredded coconuts and mix well. Let cool completely before transferring to storage containers.
For best results, heat up the honey for 3-5 minutes before adding it to the oat mixture. When heated, honey becomes runny like a syrup and will coat the oats better.
I use agave or maple syrup sometimes for a different taste.
Nutrition Information:Yield: 6 servings Serving Size: 1
Amount Per Serving: Calories: 456Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 195mgCarbohydrates: 59gFiber: 7gSugar: 20gProtein: 11g