I’ve been making my own healthy granola for years now. It tastes SOO much better than store bought and could not be any easier to make. The best part is that you can truly make it your own by adding your favourite ingredients and removing things that you’re not a big fan of.
Granola is basically rolled oats baked with nuts and dried fruits. It’s usually sweetened with honey or brown sugar, but I prefer to use maple syrup or coconut nectar.
If you’re eating a gluten-free diet like me, make sure that you get rolled oats that are clearly marked as gluten-free on the package. I like the Bob’s Red Mill brand. Oats are naturally gluten-free; however they are often processed in the same facilities as many gluten-containing foods and, therefore, get cross-contaminated.
This is my basic go-to granola recipe, but I often add other ingredients to it to create different variations. The oats, coconut oil and maple syrup are the foundation of this recipe, but the rest of the ingredients can be easily substituted. Here are some options to try: sunflower seeds, walnuts, pecans, dried fruits and berries, dark chocolate chunks, buckwheat groats, peanut butter, chia seeds, hemp seeds.
Like I mentioned in the video, there are many ways to eat granola. Let me know in the comments how you prefer to eat it!
- 1½ cups rolled oats
- ½ cup almonds, chopped
- 2 tbsp coconut oil, melted
- ¼ cup maple syrup
- 2 tbsp almond butter
- 2 tsp cinnamon
- 2 tsp vanilla
- ½ tsp salt
- ⅓ cup pumpkin seeds (optional)
- ⅓ cup shredded coconut (optional)
- Preheat oven to 300F/150C and line a baking sheet with parchment paper.
- In a large bowl, combine oats, almonds, pumpkin seeds, coconut, cinnamon and salt.
- Add coconut oil, maple syrup, almond butter and vanilla. Mix until all of the ingredients are well combined.
- Evenly spread the mixture onto the baking sheet and bake for 30 minutes, tossing half way.
- Remove from the oven and let cool completely.
- Store in an airtight container at room temperature for 1-2 weeks or freeze for up to 3 months.