Easy Homemade Granola (Healthy, Crunchy & Protein-Rich)
Description
This easy homemade granola is crunchy, delicious, and packed with wholesome ingredients, nuts, and seeds. Naturally sweetened with honey or maple syrup, it can be customized with your favorite dried fruits. Enjoy it with yogurt, milk, or fresh fruit for a wholesome breakfast, or grab a handful for a satisfying afternoon snack. Make a batch ahead and store it in an airtight jar to keep it fresh and crunchy for up to three weeks!
Ingredients
Dry Base & Seeds
- 4 ¼ cups rolled oats old-fashioned; use certified gluten-free if needed
- 1 cup sunflower seeds
- ¾ cup pumpkin seeds
Nuts
- 1 cup sliced almonds corrected from "almond shaves"
- ½ cup raw cashews roughly chopped
Liquids & Sweeteners
- ⅓ cup coconut oil
- ⅓ cup maple syrup or honey
- ¼ cup packed light brown sugar
Spices & Flavors
- ½ teaspoon vanilla sugar or vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon optional
Mix-ins (Add after baking)
- 1 cup raisins
- 1 cup dried cranberries
Instructions
- Preheat & Prep: Preheat your oven to 150°C (300°F) with a rack positioned in the center. Line a large baking sheet with parchment paper or heavy-duty aluminum foil and set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, sunflower seeds, pumpkin seeds, sliced almonds, chopped cashews, vanilla sugar, and salt.
- Warm the Liquids: In a small saucepan over medium-low heat, combine the coconut oil, maple syrup (or honey), light brown sugar, and ground cinnamon (if using). Stir until the sugar dissolves and the mixture just begins to simmer.
- Combine: Pour the warm liquid over the dry oat mixture. Toss and stir thoroughly until everything is evenly coated and moistened.
- Bake: Spread the mixture onto the prepared baking sheet in a single, even layer. Bake for 40 to 45 minutes until beautifully golden brown, stirring gently every 10 to 15 minutes to ensure an even roast.
- Cool & Store: Remove the baking sheet from the oven. Immediately stir in the raisins and dried cranberries. Let the granola cool completely on the pan. Once entirely cooled, store it in an airtight container for up to 3 weeks. Enjoy!
Notes
Note: Keep an eye on the granola while it bakes, as oven temperatures can vary. Be careful not to overbake it; the granola should look lightly golden when done!
Tried this recipe?Let us know how it was!