Healthy Granola Recipe

This homemade healthy granola is crisp, golden, and perfectly balanced with oats, seeds, nuts, and a touch of natural sweetness. It’s a nutritious and satisfying option for breakfast, snacks, or a crunchy yogurt topping.

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Ingredients

Dry Ingredients:

• 4 ½ cups old-fashioned rolled oats (405 g) — not quick-cook or steel-cut
• ½ cup raw sunflower seeds (70 g)
• 1 cup unsweetened flaked coconut (80 g)
• 1 cup sliced raw almonds (95 g)
• ⅓ cup raw brown sesame seeds or flax seeds (45 g)

For the Syrup:

• ⅓ cup butter or coconut oil (75 g)
• ⅓ cup light brown sugar (70 g)
• ⅓ cup honey (113 g)
• ¼ teaspoon salt (1.5 g)
• 1 ½ teaspoons vanilla extract (7.5 ml)
• ¾ teaspoon baking soda (3.5 g)

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Instructions

1. Preheat Oven:
   Set your oven to 325°F (160°C). Lightly grease a large baking sheet or line it with parchment paper.
2. Combine Dry Ingredients:
   In a large mixing bowl, stir together the oats, sunflower seeds, coconut flakes, almonds, and sesame (or flax) seeds until evenly mixed.
3. Prepare Syrup:
   In a large saucepan over medium heat, melt the butter or coconut oil. Stir in the brown sugar, honey, and salt. Bring the mixture to a gentle boil, then remove from heat and immediately stir in baking soda and vanilla extract. The mixture will foam slightly—this is normal.
4. Mix:
   Pour the syrup over the dry ingredients. Stir thoroughly until every piece is well coated.
5. Bake:
   Spread the granola mixture evenly onto the prepared baking sheet. Bake for 8 minutes, remove from the oven, stir, and gently press down the mixture with a spatula. Return to the oven and bake for another 8–12 minutes or until golden brown.
6. Cool and Set:
   Once baked, press the granola down firmly again with the back of a spatula and allow it to cool completely in the pan. Once cooled, break it into clusters and store it in an airtight container.

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Why You’ll Love This Recipe

• Perfectly crunchy and golden.
• Naturally sweetened with honey instead of refined sugar.
• Easy to customize with your favorite nuts, seeds, and add-ins.
• Stores beautifully for quick breakfasts or healthy snacks.
• No preservatives or additives — just wholesome ingredients.

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Tips

• Don’t overbake: Granola crisps up more as it cools, so take it out once it’s golden.
• For clusters: Press the granola firmly into the pan before baking and again while cooling.
• Even coating: Make sure every bit of oat mixture is covered in syrup for the best texture.
• Cooling: Let it cool completely before stirring — that’s the secret to those crunchy chunks.

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Variations and Substitutions

• Oil substitute: Use olive oil or avocado oil instead of butter or coconut oil.
• Sweeteners: Try maple syrup or agave in place of honey.
• Add-ins: Once cooled, stir in dried fruit, dark chocolate chips, or chia seeds.
• Nut-free version: Replace almonds with pumpkin seeds or extra sunflower seeds.
• Spiced version: Add 1 teaspoon of cinnamon or pumpkin pie spice to the dry ingredients.

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FAQs

Q: Can I make this granola gluten-free?
A: Yes! Use certified gluten-free oats to make the recipe completely gluten-free.

Q: How long does it last?
A: Store in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.

Q: Why is my granola soft?
A: It likely needed more baking time or wasn’t fully cooled before storage. Let it cool completely to crisp up.

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Serving

• Sprinkle over Greek yogurt or smoothie bowls.
• Serve with milk or plant-based milk for a wholesome breakfast.
• Use as a topping for fruit salad or parfaits.

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Suggestions

• Pack in small jars for homemade gifts or meal prep snacks.
• Double the recipe and freeze half for later.
• Mix with dark chocolate chunks and dried cranberries for a trail mix twist.