Description
This Healthy Homemade Granola recipe is a delicious and nutritious breakfast or snack option made with rolled oats, nuts, shredded coconut, and naturally sweetened with honey or pure maple syrup. Baked to a golden brown and combined with dried fruit, this granola is crunchy, flavorful, and easy to customize for extra protein or seeds.
Ingredients
Scale
Dry Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup chopped nuts such as almonds or pecans
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/3 cup honey or pure maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Finishing
- 3/4 cup dried fruit such as cranberries or raisins
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Combine Dry Ingredients: In a large bowl, mix together the rolled oats, chopped nuts, shredded coconut, cinnamon, and salt thoroughly for even distribution of flavors.
- Mix Wet Ingredients: In a separate bowl, whisk the honey or maple syrup with melted coconut oil and vanilla extract until fully combined.
- Combine Wet and Dry Mixtures: Pour the wet mixture over the dry ingredients and stir well until all components are evenly coated with the syrup mixture.
- Spread on Baking Sheet and Bake: Spread the coated mixture into an even layer on the prepared baking sheet. Bake for 25 to 30 minutes, stirring halfway through the baking time to ensure even toasting and prevent burning.
- Cool and Add Dried Fruit: Remove the granola from the oven and allow it to cool completely on the baking sheet without stirring, allowing clusters to form naturally. Once cooled, gently stir in the dried fruit.
- Store Properly: Transfer the granola to an airtight container to maintain freshness. Store at room temperature for up to two weeks.
Notes
- For extra protein and texture, add seeds such as chia seeds or pumpkin seeds to the dry ingredients before baking.
- This granola keeps well at room temperature for up to 2 weeks when stored in an airtight container.
- Feel free to swap the honey for maple syrup to make this recipe vegan.
- To achieve chunkier clusters, press the granola firmly onto the baking sheet before baking and avoid stirring until fully cooled.
