Healthy Homemade Granola
Homemade granola is super easy to make and can be customized to your liking in a variety of ways. Stop spending the big bucks on the grocery store version and start making this healthier at-home version!
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- Stand Mixer with paddle attachment (or a large mixing bowl)
- Spatula (or wooden spoon)
- Baking Sheet(s) (1/2 sheet size recommended)
- Silicone Mat (or parchment paper)
- Storage Container(s) (I like to use a half gallon mason jar)
- Desiccant Pack(s) (optional, see notes)
Ingredients
- 4 cups OId-fashioned oats
- 1½ cups Raw nuts (see notes)
- 1 tsp Fine sea salt
- ½ tsp Ground cinnamon
- ½ cup Coconut oil , melted (could also use applesauce)
- ½ cup Maple syrup or Honey
- 1 tsp Vanilla extract
Instructions
- Preheat oven to 350℉ / 175℃.
- Line a large, rimmed baking sheet with a silicone mat or parchment paper.
- In a stand mixer with the paddle attachment or in a large mixing bowl, combine and blend 4 cups OId-fashioned oats, 1½ cups Raw nuts, 1 tsp Fine sea salt and ½ tsp Ground cinnamon.
- Add in the melted ½ cup Coconut oil, ½ cup Maple syrup, and 1 tsp Vanilla extract. Mix well, until everything is evenly lightly coated.
- Pour the granola onto your prepared pan and use a spatula to spread it in an even layer.
- Bake until lightly golden, about 20 to 25 minutes, stirring halfway. For extra-clumpy granola, press the stirred granola down with your spatula to create a more even dense layer.
- Let the granola cool completely, undisturbed for at least 45 minutes, it will continue to crisp up as it cools.
- Break the granola into pieces with your hands if you want chunky granola, or crush it a bit with a spoon if you want finer granola.
Storage
- Place in an airtight container at room temperature for 2 to 4 weeks. Using a desiccant pack will help extend shelf life up to 2 months or freeze for longer-term storage.
- Freezer: Place in a sealed freezer bag in the freezer for up to 3 months.
Notes
- Nuts - Use any kind of nuts you like. I have used pecans, almonds, and walnuts with great results. Make sure they are raw, otherwise, they may end up having a very strong toasted flavor or become burned.
- Desiccant Pack - These help extend the shelf life of your homemade granola by keeping the moisture down inside the container you store it in. You will still get several weeks of storage without it.