Homemade granola can be extremely simple and easy to make. It’s also healthy, comforting, and a delicious treat that can be consumed on its own as a snack, or paired with any of your favourite bases (yoghurt, chia pudding, unsweetened almond milk) for a more satisfying meal. Most of the store-bought stuff is high in sugar, contains unhealthy fats and oils, and is packed full of fillers and unnecessary ingredients.
Whole (unprocessed and unrefined) oats are high in protein, full of good-for-you fiber, and contain essential vitamins and minerals like magnesium, iron and folate. I make homemade granola on a bi-weekly basis and store the leftovers in the fridge. It not only nourishes me when I’m feeling peckish, but it also makes my home smell amazing!
Taking 15-minutes to whip up your own at home is super easy. It not only give you breakfast and snack for days on end, but also allows you to control the amount of sugar and quality of ingredients. It also give you the opportunity to get creative and change up the flavours and textures. This naturally nourishing recipe is my basic version of a healthy homemade granola. It makes about three cups of granola and I typically recommend about ½ cup for one serving.
- 2 cups raw, whole rolled oats (I prefer organic and gluten free)
- ¼ cup raw sunflower seeds
- ¼ cup raw pumpkin seeds
- ½ cup chopped raw almonds
- ½ cup whole raw cashews
- ¼ cup chia seeds
- 2 tbsp coconut oil, melted
- 3 tbsp organic maple syrup
- 3 tbsp raw, smooth organic peanut butter (or almond butter)
- 1 large pinch of fine sea salt
- Optional: ½ cup dried unsulphered fruit of your choice
- Preheat the oven to 300 degrees F.
- Combine all dry ingredients in a large mixing bowl. Use a wooden spoon to mix well.
- Combine all wet ingredients in a medium mixing bowl and mix with a spoon until thoroughly combined. I typically melt my coconut oil right before I mix in the maple syrup and peanut butter. The heat from the melted oil helps combine all wet ingredients easily.
- Pour wet ingredients over dry ingredients and mix well with wooden spoon. If you wanted to get messy, you can use your clean hands to ensure all dry ingredients are slightly coated.
- Spread the mixture in a thin layer on a baking sheet lined with parchment paper and bake for 10 minutes, until very lightly toasted (or up to 15 minutes for a slighter dark roast). Check on the granola about half way through and mix with wooden spoon if needed.
- Cool before serving or storing.
- This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks. I keep mine in a mason jar in the refrigerator at home and in a BPA-free plastic bag when traveling.