When I was in law school, granola was one of my favorite things to snack on. It was a healthier alternative to buying a bag of candy to get through those long hours of reading cases. A lot of granola was consumed during that 3-year period.
In the last few years, my taste for granola changed. Store-bought granolas that I previously enjoyed are now a touch too sweet for me. That’s why I developed this healthy granola recipe. I can control the amount of sugar I put into homemade granola, I can pack in all the ingredients I enjoy.
In general, I follow this basic granola recipe formula:
1 1/2 to 2 cups oats/grains
+ 1 1/2 to 2 cups nuts
+ 1/3 to 1/2 cup coconut
+ 1/3 cup coconut oil
+ 1/3 cup sweetener (usually maple syrup or honey)
= a batch of amazing granola
No granola is complete without a healthy amount of cinnamon and spice. Feel free to tweak this recipe with whatever nuts and grains you have on hand. Once you make a batch of homemade granola, you’ll never look back!
COOKING NOTES ON THE HEALTHY GRANOLA RECIPE
- Bake with low heat: This granola takes about an hour to make, which sounds like a long time but is worth the wait. The key to a good batch of granola is low heat. Baking granola between 350 to 375 degrees F does save time. However, the ingredients in your granola with a higher fat content (nuts, seeds, coconut, etc.) can burn easily. Having burned about 6 batches of granola in the past, I learned that baking it at 275 degrees (135 degrees C) is the sweet spot. Plus, I think that the granola tastes better when cooked at a low heat.
- CLUSTERS: If you like granola clusters, here’s what you need to do. DO NOT stir the granola during the baking process. The granola will bake into a solid block and you can break it up once it cools off.
TOOLS I USED
LOOKING FOR MORE WAYS TO COOK WITH OATS?
Easy Healthy Granola Recipe
- 2 cups (225g) rolled oats
- 1 cup (110g) walnuts
- 1/2 cup (60g) sliced almonds
- 1/2 cup (80g) pumpkin seeds
- 1/2 cup (40g) flaked unsweetened coconut
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- pinch of salt
- 1/3 cup (105g) honey
- 1/3 cup (80ml) coconut oil, melted
- 1 teaspoon pure vanilla extract
- Preheat oven to 275 degrees F (135 degrees C). Line a large baking sheet with parchment paper and set aside.
- In a large bowl, mix oats, walnuts, almonds, pumpkin seeds, coconut, cinnamon, ginger, and a pinch of salt. Add honey, coconut oil, and vanilla. Stir until incorporated.
- Spread out granola on baking sheet. Bake for 45 minutes, stirring midway through. If you want clustery granola, do not stir.
- Let granola cool for 20 to 30 minutes before eating. The granola will crisp up after it is out of the oven. I didn’t want big clusters this time, so I stirred the granola after 10 minutes of cooling to break up everything.
- Serve with yogurt or eat them by the handful! Store in an airtight container.