Everyone should have a bag of homemade granola on hand at all times. It’s incredibly easy to make and can be used so many different ways. A little bit goes a long way and when not in use, can easily be stored in the refrigerator or freezer for weeks. This Healthy Homemade Crunchy Granola uses staple ingredients that can be customized using whatever you have on hand.
Sometimes, I forget how much I love granola. I usually rely on a healthier store bought granola since I’d rather use my time in the kitchen to prepare healthy meals.
During the coronavirus quarantine, morning walks to get coffee from my local shop became a daily habit. In efforts to further support local businesses, I’d buy a bag of granola each week and quickly became addicted. And then, the shop closed temporarily.
This granola was different from the kind I usually buy. The ingredients didn’t clump together, but instead, each component stood out on its own. It was lightly sweetened and deliciously crunchy.
When I ran out, I tried recreating what I tasted by guessing the ingredients. I tested three different batches – each with the same ingredients, but varying sweeteners. I tried honey, date syrup and maple syrup. The maple syrup batch won by a long shot.
Minimal ingredients are required for this homemade granola recipe
This granola uses minimal ingredients and can easily be adapted to what you have on hand. Trade out any of the dry ingredients for another in equal amounts, or add in your favorite dried fruit after baking.
In my opinion, granola is at its best when chilled in the refrigerator. The flavors mellow out slightly and the texture becomes even crunchier. And although it lasts longer in the refrigerator, I would be shocked if this Healthy Homemade Crunchy Granola wasn’t gone within a few days.
Serve it as cereal, sprinkled on top of yogurt or eaten plain for a healthy, homemade treat!Print
Healthy Homemade Crunchy Granola
- Yield: Makes about 4 cups 1x
- 1 cup old-fashioned oats
- 1 cup unsweetened coconut chips
- 1 cup sliced almonds
- ½ cup raw quinoa
- ½ cup raw pumpkin seeds
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Pinch of salt
- Preheat the oven to 300F.
- In a large mixing bowl, combine the dry ingredients and mix with a spoon. In a separate bowl, mix the coconut oil, maple syrup and vanilla extract, then pour over the dry ingredients. Stir until evenly coated.
- Spread the granola mixture onto a parchment lined baking sheet in an even, thin layer. The more spread out the granola is, the crunchier it will be. Bake for 30 minutes, stirring halfway through. Allow to completely cool before transferring to an airtight container. Store in the refrigerator for up to a few weeks.
Keywords: granola, low sugar granola, healthy granola, gluten free granola, healthy snack, low carb granola, homemade granola
Is there a way to turn this recipe into a granola bar?
Hey Abigail, You probably could if you used something sticky like a brown rice syrup. However, I’m not a huge fan of this because of the high arsenic levels. You could also try processing with a few dates to bind it together!