The BEST Homemade Healthy Granola

Homemade healthy granola is easy to make and filled with so many nourishing ingredients to start your day! You can customize it in several different ways, and it’s the perfect better-for-you cereal or the perfect topping for yogurt & oatmeal.

Crunchy Granola Mom = Unlocked

As much as I love eggs for breakfast, lately I’ve found myself a bit burned out on them and wanting something different. Yogurt bowls with granola kept coming to mind, and after buying some expensive healthy granola that I loved, I thought, “Why not make my own and save some money?”

When I finally did, I had no idea how much better homemade granola tastes! It’s so much better than even the fancy varieties you can get in health food stores. I guess now you can officially call me the crunchy granola mom, because I plan to keep this stocked in my pantry from now on 😉

Is it worth making your own granola?

Homemade granola is so easy to make and doesn’t take long. The fancy brand I was buying had great ingredients (no sugar or seed oils), but it was pricey at over $7 for a small bag! I can make 3x that amount for a lot less money and better taste, so yeah, I’d say its definitely worth it!

Is eating homemade granola healthy?

Yes, especially this recipe! I’ve taken extra steps to make sure it’s as nourishing as possible. One big part of that is using organic sprouted oats. I get the ones from One Degree Organics, which are certified glyphosate-free (oats are notorious for having lots of glyphosate residue). Plus, the sprouting process reduces the anti-nutrients like phytic acid and makes them easier to digest.

This recipe also includes other nourishing ingredients like coconut oil, local honey, coconut, pecans, and dried fruit — so many nutrients that taste oh so good!

Nourishing Homemade Granola Ingredients

• Sprouted oats. You can use any type of old fashioned rolled oats for this recipe, but for optimal nutrition, spouted oats are best. I love buying the One Degree Organic brand in bulk from Costco (you can also find it on Amazon or other grocery stores).
• Coconut Oil. This is so much better for you than vegetable oil, which other recipes include. It contains healthy lauric acid, antioxidants, MCT, and has antimicrobial properties. You can’t taste the coconut flavor, and it makes the granola nice and crisp. (Feel free to swap olive oil or butter if you like.)
• Honey or Maple Syrup. I have a wonderful local honey that I use, which has so many benefits and is a great healthey sweetener. Alternatively, you can use maple syrup.
• Nuts. You can use any variety of nuts you like, but pecans are especially good in granola. My mom and dad just gave me a big bag at the holidays, so I’m putting them to good use! I also used a few pistachios. Other good options include almonds, cashews, or even seeds like pumpkin or sunflower seeds.
• Dried fruit. You can use any variety of dried fruit in granola. Some great ideas are figs, raisins, cranberries, apricots, cherries, or dates. I am trying Chinese red dates (jujubes) which have lots of health benefits and are very special. Just make sure all the pits are removed and your dried fruit is all chopped to a similar size.
• Coconut. I’m a coconut gal, and it’s so good for you, but you can definitely omit it from the recipe if you prefer.
• Spices. I use classic cinnamon and cardamom in this recipe — you could also use other interesting spices like ginger, pumpkin spice, etc. in smaller amounts. Be creative! The cardamom adds SUCH a nice touch to the final flavor – I highly recommend trying it if you have some.

Optional Variation Ideas:

• Try adding some chocolate chips after everything has cooled completely.
• Add a little melted peanut butter to the oil mixture for a yummy flavor.
• Try a pumpkin spice blend in the fall to feel extra festive.

Granola Baking Tips & Tricks

• If you want your granola extra-clumpy, add a touch more honey and be sure to press the granola down firmly into the baking tray after stirring. And, let it cool completely before breaking into chunks.
• If you don’t like coconut oil, you can swap it for olive oil or melted butter.
• Using an unbleached parchment paper makes cleanup super easy, and prevents granola from stickng.
• The granola might still seem a bit wet or sticky after baking. No worries, as it cools it will harden up and get super crunchy.
• Try different spice combinations, or different dried fruit add-ins to change up the flavors.
• I tried adding peanut butter to one batch and melted it with the coconut oil. The flavor is really nice! But it’s also delicious without. This recipe is very versatile and forgiving!

Why is homemade granola not crunchy?

If your homemade granola isn’t crunchy, perhaps it’s because you didn’t bake it long enough. It also needs to be stirred halfway through baking.

It’s also important to note that granola will be a bit chewy straight out of the oven, but as it cools it hardens and gets super crunchy. Perfection!

How long will homemade granola last?

Homemade granola lasts 1-2 weeks in a storage container in the pantry. It freezes very well, and you can keep leftovers in the freezer for several months before letting it come to room temperature for an hour or so before eating.

More breakfast recipes to love:

• Multigrain Sourdough Waffles
• Apple Pie Steel Cut Oatmeal
• Fresh Milled Cream of Wheat
• Blueberry Ginger Kefir Smoothie

How To Make Homemade Healthy Granola

First, source quality oats, as this will be the base of your granola. I prefer the old fashioned rolled oats from One Degree Organics, as they are sprouted and easier to digest. You can find them at most grocery stores, or in bulk at Costco or Azure Standard. Shell any nuts you plan to use — this time, I shelled pecans and pistachios. Also prep your dried fruit if it’s not already pitted and cut into small chunks.

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

To a large bowl, add oats, nuts, seeds, salt, and spices and stir to combine. Melt coconut oil and pour over the oatmeal mixture, along with maple syrup or honey. If you are using peanut butter, you can melt it along with the coconut oil and add it at this time. Mix thoroughly until granola is lightly coated and pour onto baking tray.

Use a spatula to spread granola mixture evenly onto your baking tray.

Bake 20-25 minutes until crisp and golden, stirring once halfway through baking. Around the 10 minute mark you want to stir the granola mixture to toast it evenly. If you want your granola to be more clumpy, press it firmly into the pan with the spatula.

Allow the granola to cool completely (around 30-60 minutes) before eating and storing. It will continue to crisp up as it cools. Once granola is completely cool, you can add in your dried fruit and optional coconut or chocolate chips and mix.

Serve with milk as a healthy alternative to cereal, use as a topping for oatmeal, or make yogurt granola bowls (my personal favorite)! It’s even great eaten by itself as a snack. Store in an airtight container for up to two weeks, or in the freezer for up to 3 months. If storing in the freezer, allow to thaw at room temperature for around 30 minutes before serving.

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