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Homemade Granola

Rolled oats, nuts, and seeds are mixed, coated with syrup and oil, and baked until crisp.

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Introduction

Homemade granola is a flexible and easy-to-make option for breakfast or snacking. It’s a simple blend of oats, nuts, seeds, and dried fruits, creating a crunchy, nutrient-rich base. This vegan version includes almonds, flax seeds, and coconut flakes, with natural sweetness from maple syrup and dried apricots and cranberries.

The preparation requires minimal equipment, just a mixing bowl and a baking sheet. The oats and nuts are coated with maple syrup and coconut oil, which ensures even roasting. Baking the mixture at 180°C (355°F) results in a golden, crispy texture, and stirring halfway through the process helps it bake evenly.

This granola is customizable based on dietary preferences or what’s available in your pantry. You can substitute different seeds or oils, and swap maple syrup for agave if needed. The recipe also allows for adding other dried fruits or spices, such as cinnamon, to fit your taste.

The granola is a versatile addition to many meals. It can be sprinkled on yogurt, paired with fresh fruit, or eaten on its own as a snack. It also stores well in an airtight container for up to two weeks, making it a convenient option for busy days.

For those looking for variations, this recipe is highly adaptable. You can adjust the level of sweetness, swap ingredients for nut-free versions, or even add protein for an extra boost. The simplicity and flexibility of this recipe make it a great choice for both beginners and seasoned cooks.

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Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

Instructions

  1. Combine Dry Ingredients: In a large mixing bowl, combine 4 cups of rolled oats, 1 cup of halved almonds, 1/4 cup of pumpkin seeds, 1/4 cup of sunflower seeds, 1/4 cup of watermelon seeds, 1/2 cup of flax seeds, 1 cup of coconut flakes, and a pinch of salt. Mix well.
  2. Add Wet Ingredients: Pour 1/2 cup of maple syrup and 1/2 cup of melted coconut oil over the dry mixture. Stir thoroughly to ensure everything is evenly coated.
  3. Bake the Granola: Spread the mixture evenly on a baking sheet lined with parchment paper. Bake at 180°C (355°F) for 20–25 minutes.
  4. Stir Midway: At the 12–15 minute mark, carefully stir the granola to prevent over-browning and ensure even baking.
  5. Add Dried Fruits: Once baked and cooled, mix in 2 tablespoons of chopped dried apricots and 2 tablespoons of chopped dried cranberries. Store in an airtight container for up to two weeks.

Recipe Video

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Recipe Notes

  • Use certified gluten-free oats if you need the recipe to be gluten-free.
  • Substitute almonds with seeds like sunflower or pumpkin for a nut-free version.
  • Coconut oil can be replaced with any neutral oil like avocado or olive oil.
  • Maple syrup can be swapped for agave syrup.
  • Add more dried fruits like raisins, dates, or cherries for a sweeter granola.
  • Reduce the baking time for softer granola or increase it slightly for crunchier results.
  • Stirring midway is crucial for even baking and avoiding burnt edges.
  • Store the granola in an airtight container to maintain freshness for up to two weeks.
  • Customize with spices like cinnamon or nutmeg for added warmth and flavor.
  • For added protein, mix in roasted chickpeas or protein powder after baking.
  • Coconut flakes can be toasted separately and added post-baking to avoid over-browning.
  • Avoid adding fresh fruits or wet ingredients to the granola before storing.

Frequently Asked Questions

No, steel-cut oats have a different texture and won’t bake properly in this recipe.

Press the mixture down firmly on the baking sheet before baking and avoid stirring too often.

Keep it in an airtight container in a cool, dry place.

You can replace oil with applesauce or nut butter, but the texture may differ.

Yes, agave syrup, date syrup, or coconut sugar are good alternatives.

While not typical, it can be frozen in airtight bags for up to three months.

To ensure even roasting and prevent burning.

Yes, but adjust the maple syrup to avoid making the granola too sweet.

No, it contains oats and sweeteners unsuitable for a keto diet.

Allow it to cool completely before storing.

It’s excellent with plant-based yogurt, milk, or as a topping for smoothie bowls.

Yes, but add them after the granola cools to prevent melting.

Nutritional Info (per Serving)

  • Serving: 1 cup
  • Calories: 698 kcal
  • Carbohydrates: 64 g
  • Protein: 16 g
  • Fat: 45 g
  • Saturated Fat: 23 g
  • Sodium: 14 mg
  • Potassium: 682 mg
  • Fiber: 14 g
  • Sugar: 19 g
  • Vitamin A: 152 IU
  • Vitamin C: 1 mg
  • Calcium: 148 mg
  • Iron: 5 mg

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