Healthy granola Recipe

If you’re looking for a wholesome breakfast cereal, or sweet midday snack, there’s nothing better than reaching into the pantry for some healthy homemade granola. 

During the school year, I like to keep granola on hand for quick breakfasts when we’re running late, and in the summer, the kids use it more like an afternoon snack. It is so good on a bowl of homemade yogurt!

I think it’s a favorite for everybody. I even see my kids grab a bowl instead of making popcorn on Friday night when we sit down to watch a movie together. 

Admittedly, with two teenagers in the house, it takes a big ol’ batch of granola to last us any length of time. It’s gone before I know it! 

Ingredients for homemade healthy granola cereal

My granola recipe has changed a lot over the years – and let’s be honest, there’s no end of ways you can make granola, it’s all about how it tastes to you. But for me, the reasons are mostly tied to my husband’s food allergies. 

Due to leaky gut syndrome, it seems that if he eats one thing too much, he develops allergy symptoms to it. So rather than being able to say “okay, we use rice flour in our granola” it’s more of a revolving door. Sometimes rice flour, sometimes sorghum flour, Sometimes millet, sometimes buckwheat, as you see in these pictures. 

In terms of gluten-free flours, I think sorghum and buckwheat are my favorite for making granola. The main rule is just to avoid starch in order to end up with a nice, crunchy end result. 

So with that said, here are the basic ingredients: 

• Oatmeal – I use mostly rolled oats as opposed to quick oats for more texture. 
• Flour – if you’re not gluten-free, you may want to use whole wheat flour. Otherwise, any combination of rice flour, sorghum, millet, buckwheat, etc. are good options. 
• Coconut oil – generally considered with healthier fat to use, but I also often use ghee or butter when our cow is in milk and we have plenty to go around. 
• Honey. For sweetener, you could also use sorghum molasses, agave, or pure maple syrup. 
• Vanilla extract – this subtle flavor helps bring everything together and focus in on the sweetness. 
• Salt – To help guard against bacteria, as well as add depth to the flavor. 
• Shredded coconut. This can be swapped out for more oatmeal if you’re not a fan of coconut, but for me, I think it adds some nice variety in texture. 
• Chopped nuts. Another ingredients that is optional or changeable. I like to use pecans, sliced almonds, or walnuts. 
• Dried fruit. I prefer dried cranberries, but there is quite a variety you can choose from, and you can choose a different dried fruit – or combination – every time to keep things interesting. The main thing is, whatever you choose, you’ll want it chopped (depending on the fruit) probably to no more than 1/4 inch chunks. Some good options are dried apples, papaya, blueberries, cherries, pineapple, apricots, or some people like raisins. Not me, but some people. 

Other additions or substations you can make

Honestly, I think your imagination is the limit on what you can do with granola. Everything adds a slightly different twist, and depending on your tastes, you decide what’s best. 

Some ideas: 

Cinnamon, ginger,  sunflower seeds, peanuts, pumpkin seeds or pepitas, cashews, chia seeds, pistachios, peanut or peanut butter, flax seeds… Just think of this as a base recipe to start with, and make it your own. That’s literally how the best granola is made! 

How to make healthy homemade granola 

1. Melt coconut oil over low heat. 
2. Stir honey, vanilla, and salt into the melted coconut oil. 
3. In a large bowl, combine rolled oats, flour, coconut, and chopped nuts. Stir together until well combined. 
4. Add coconut oil mixture, and stir well. 
   
5. Spread granola onto two large cookie sheets, and bake in a 300º oven for about 45 minutes, stirring every 10-15 minutes for even browning. Use a spatula, and pull the outside edges in toward the middle in a folding motion, then push the middle to the outside.
6. When granola is browned to your liking, remove from oven and sprinkle in your choice of dried fruit. 
7. Let cool completely and store in airtight containers. 

This homemade granola will last quite a long time in your pantry AS LONG AS it’s completely dried. You need to bake it until it’s crunchy all the way through to make it shelf stable. 

More recipe for you

• Healthy no-bake cookies
• Peanut Butter Oatmeal Bars
• Strawberry Oatmeal Bars
• Two Ingredients Breakfast Popsicles
• High protein no-bake energy bites

 

 

Print