Description
This homemade granola recipe is healthy and easy to make with pantry staples like rolled oats, chopped pecans, sliced almonds, pumpkin seeds, hemp seeds, chia seeds, coconut oil, maple syrup, ground cinnamon, salt and dried fruit.
Ingredients
Units
Scale
- 1 1/2 cups old fashioned rolled oats
- 1/4 cup pecans, chopped
- 1/4 cup sliced almonds
- 1/4 cup pepitas (green pumpkin seeds)
- 2 tablespoons chia seeds
- 2 tablespoons hemp seeds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/4 cup coconut oil, melted
- 1/4 cup pure maple syrup
- 1/3 cup dried fruit (I use Sultana raisins)
Instructions
- Preheat the oven to 350°F. Line a half sheet pan (18-by-13 inches) with parchment paper.
- In a large mixing bowl, add the oats, pecans, sliced almonds, pumpkin seeds, chia seeds, hemp seeds, ground cinnamon, and sea salt. Stir to combine.
- Pour in the coconut oil, maple syrup, and vanilla extract. Use a spatula to mix well until everything is evenly coated.
- Pour the granola mixture onto the lined sheet pan and use the spatula to spread it into an even layer.
- Bake until lightly golden, about 18 to 20 minutes, stirring the granola halfway.
- Let the granola cool for at least 30 minutes. Sprinkle the top with raisins or your choice of dried fruit. Store granola in an airtight container for 1 to 2 weeks at room temperature or up to 3 months in the freezer.
Notes
- I prefer the texture of this granola with old fashioned rolled oats. You can use quick oats if you prefer or a mix of both rolled oats and quick oats. I don’t recommend instant or steel-cut oats for this recipe.
- Nut substitution: Use 1/2 cup of chopped nuts. I like using both pecans and sliced almonds. Other suggestions include walnuts, cashews, peanuts, chopped almonds, or pistachios.
- Seed substitution: Use 1/2 cup of mixed seeds. I like using peptias (green pumpkin seeds), chia seeds, and hemp seeds. Sesame seeds or sunflower seeds would work well in this recipe too.
- Oil substitution: I use unrefined coconut oil. You can use extra virgin olive oil if you prefer a more savory flavor.
- Sweetener substitution: I like using pure maple syrup. Honey or agave nectar would work well in this recipe too.
- Dried fruit substitution: I like using raisins in this granola. Other suggestions include dried cranberries, blueberries, apricots, or cherries. Mini chocolate chips would work well in this recipe too. Just make sure to add them after the granola has cooled down to room temperature.
- Nutrition information is a rough estimate based on 8 servings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 203
- Sugar: 6.49g
- Sodium: 76mg
- Fat: 14.49g
- Saturated Fat: 6.8g
- Unsaturated Fat: 3.2g
- Trans Fat: 0g
- Carbohydrates: 21.22g
- Fiber: 4.7g
- Protein: 5.61g
- Cholesterol: 0mg