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Crunchy and Healthy Homemade Granola Recipe

Crunchy and Healthy Homemade Granola Recipe

This homemade granola combines toasted rolled oats, nuts, seeds, coconut, cinnamon, and maple syrup or honey for a crisp, lightly sweet breakfast or snack. Dried fruit is stirred in after baking to keep it chewy and flavorful.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Granola
  • 4 cups Old-fashioned rolled oats, not quick oats
  • 1 1/2 to 2 cups Mixed nuts and seeds, such as chopped pecans, almonds, walnuts, sunflower seeds, or pumpkin seeds
  • 1/2 cup Unsweetened coconut flakes, optional
  • 1/2 teaspoon Fine sea salt
  • 1/2 teaspoon Ground cinnamon
Wet Ingredients
  • 1/2 cup Melted coconut oil or another neutral oil
  • 1/2 cup Pure maple syrup or honey
  • 1 teaspoon Vanilla extract
Finishing Ingredient
  • 1/2 cup Dried cranberries, raisins, or other dried fruit

Method
 

Step-by-Step
  1. Heat the oven to 325°F (165°C). Line a large, rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the rolled oats, nuts, seeds, optional coconut flakes, sea salt, and cinnamon.
  3. Whisk together the melted coconut oil or neutral oil, maple syrup or honey, and vanilla extract until blended.
  4. Pour the wet mixture over the oat mixture and stir thoroughly until every oat and nut looks evenly coated.
  5. Spread the mixture in an even layer on the prepared baking sheet. Press it down firmly if you want larger crunchy clusters.
  6. Bake for 25-30 minutes, stirring once halfway through, until golden brown. For larger clusters, avoid stirring during the final 10-15 minutes.
  7. Remove the pan from the oven and leave the granola undisturbed until completely cool and crisp.
  8. Once cool, stir in the dried cranberries, raisins, or other dried fruit. Break the granola into pieces of your preferred size.

Notes

Old-fashioned rolled oats provide the best texture; quick oats can make the granola softer and denser. Store completely cooled granola in an airtight container at room temperature for approximately 1-2 weeks.