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This simple homemade granola is loaded with healthy ingredients, and it will put those grocery store clusters to shame. With a recipe that is easily customizable and incredibly irresistible, you’ll put your granola-buying days behind you. This homemade granola is packed with nutty, warm flavors to keep you crunching in delight.
Homemade granola is great to have on hand as a snack, to top your homemade greek yogurt with (reminder to myself to post that recipe soon), to add a crunch to your smoothies, or to eat with a spoon in a bowl of fresh, cold milk.
If you’re already buying nuts in bulk, you’re halfway there. If you’re not, this recipe is sure to be the beginning of letting those nutrient-dense ingredients be a staple in your home. We use nuts on salads, for snacking, in homemade granola bars, to make homemade nut butter, and more. Buying in bulk is a surefire way to save money and make delicious and affordable granola.
*If you store your nuts in the fridge or freezer, you can keep them fresh for longer. This comes in handy when buying in bulk.
Coconut- Unsweetened shredded coconut flakes are low in carbs and rich in antioxidants, healthy fats, and fiber.
Quinoa- This whole grain superfood aids in managing gut health and cholesterol levels.
Oats- Old-fashioned rolled oats make up the base of this recipe. They are rich in fiber, packed with antioxidants, and aid in digestion.
Peanuts- Known for their ability to lower cholesterol levels, peanuts are both a filling and nutrient-dense food.
Sunflower seeds- They are rich in healthy fats and include anti-inflammatory properties.
Cashews- Offering a modest source of protein, cashews have to be one of my favorite nuts for their irresistibly creamy flavor.
Walnuts- They are a nutrient-dense nut proven to promote a healthy gut and support healthy brain function.
Almonds- Loaded with beneficial vitamins and minerals, almonds aid in lowering blood pressure and improving cholesterol levels.
Pumpkin seeds- These seeds are rich in vitamins, minerals, and antioxidants, and they make this recipe feel a little more like fall all year round.
Honey- Using an unrefined sweetener lends to a healthier recipe. We chose honey, but you can easily replace it with agave or pure maple syrup (Aunt Jemima look-alikes steer clear of us).
Coconut oil- This has become more and more integrated into my everyday life as I learn the numerous health benefits and uses for it. It has antimicrobial and antioxidant properties and helps act as a binding agent in this recipe.
Cinnamon- This is what boosts that warm, robust flavor that we all know and love. It just might be one of the secrets to healthier skin, a stronger heart, and lower blood pressure.
Salt- Just a pinch is all you need to balance out the sweetness of this granola.
It’s super simple! Line a baking sheet with parchment paper. Toast your shredded coconut, quinoa, and oats at 350 degrees F for 15 minutes on the baking sheet. Meanwhile, mix the wet ingredients and spices which include coconut oil, honey, vanilla extract, salt, and cinnamon.
In a large bowl combine your chopped nuts, the contents of the toasted tray, and the wet ingredient mixture. Spread this with the back of a spoon onto the same lined baking sheet and cook in the oven for another 15 minutes. Let cool and then break it up into those beautiful clusters we all know and love.
Keep your homemade granola in an airtight container at room temperature. It will last for at least three weeks like this!
- baking tray
- parchment paper
- mixing bowl
- 1 cup old-fashioned rolled oats
- ¼ cup unsweetened shredded coconut
- ¼ cup quinoa black, red, or white
- ¼ cup honey
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- pinch of salt
- ¼ cup unsalted peanuts chopped
- ¼ cup raw cashews chopped
- ¼ cup raw shelled sunflower seeds
- ¼ cup raw almonds chopped
- ¼ cup raw walnuts chopped
- ¼ cup raw pumpkin seeds chopped
- Preheat oven to 350 ℉ and line a baking tray with parchment paper.
- Combine shredded coconut, quinoa, and rolled oats on the tray. Toss and mix with you hands and spread into an even layer. Bake for 15 minutes or until the coconut just starts to brown.
- Meanwhile, add honey, coconut oil, cinnamon, vanilla, and a pinch of salt to a small bowl. Whisk to combine. The heat created while whisking should be enough to break up the coconut oil if it's solid when added.
- Place the chopped seeds and nuts- peanuts, cashews, sunflower seeds, almonds, walnuts, and pumpkin seeds- in a medium bowl. Add the toasted coconut, quinoa, and oats. Be sure to leave the parchment paper on the baking tray. Pour the honey mixture over the rest of the ingredients and stir to combine.
- Use the back of a spoon to spread the final mixture out evenly on the parchment-lined tray. Bake for 10-15 minutes or until the granola has turned a golden brown.
- Let cool on the tray and then break up into clusters. Store in an airtight container at room temperature for up to three weeks!
- Feel free to omit or add ingredients to this recipe, but try to keep the proportion of dried ingredients to wet ingredients similar.
- Other additions prior to the final toasting could include chia seeds, macadamia nuts, sesame seeds, pecans, or hazelnuts. You might want to try adding dried cranberries, dried blueberries, dried cherries, chocolate chips, cacao nibs, candied orange, crystallized ginger, or dried figs to your final product for a more particular flavor of granola. Here’s a great recipe for making your own naturally sweetened dried cranberries.
- You can easily substitute agave or maple syrup for the honey.