If I’m going to waste calories on any food, it’s not going to be on a bowl of granola. It’s going to be with a plate of my to-die-for Lasagna Bolognese. Which is why – prior to creating this deliciously healthy granola recipe – I found scanning nutrition labels on prepackaged granola so frustrating. If I’m going to consume that much fat and sugar for breakfast, I might as well have a dang bear claw. And the bags of granola that aren’t loaded with fat and sugar? They’re crazy expensive because it’s harder to achieve economies of scale with a healthy granola recipe than it is with say…bulk rice.
And also why I’ve spent the last several years enjoying this delicious, easy-to-make, and super healthy granola recipe. With just 225 calories per 1/2 cup, you can enjoy a bowl guilt-free, and have a little extra change leftover to splurge on something splurge worthy. Like a paid subscription to…
What did you think I was going to say?
How long does it take to make this homemade granola recipe?
The same amount of time it takes you to:
- Tell your spouse you’re going to mop.
- Get distracted by your dogs and kid who just tracked more dirt onto the floors.
- Reminisce about the days you used to live in a clean and tidy apartment (i.e. alone).
- Have a conversation with your spouse about landscaping the entire backyard so that it somehow contains zero dirt.
- Remember that you still haven’t mopped and now you’re hungry. Oh! And you don’t have any granola.
(About 30 minutes.)
How many calories are in this healthy granola recipe?
About 225 per half cup. It’s also addictively crunchy, lightly sweetened, and perfectly balanced with heart-healthy proteins.
How long can I store homemade granola?
Cooled properly and transferred to an airtight container, this healthy homemade granola can be stored for about 3-4 weeks. In the freezer? Forever! (~6 months)
What’s the best way to eat granola?
With your choice of milk along with fresh berries, banana, or dried fruit. I also like to shake some onto my palm and successfully toss only 90% into my mouth while the rest waterfalls onto my favorite sweater.
It’s also delicious sprinkled on top of yogurt, or added to homemade berry compote with coconut whipped cream. (Recipes for those coming soon!)
Healthy Homemade Granola
- 2 large double-lined baking sheets (Note: if using regular baking sheets, just lower temperature and increase bake time as instructed below)
- 6 cups oats
- 1.5 cups chopped, ground, or whole nuts (unsalted) (You can hand chop or grind any combination of walnuts, pecans, or almonds, or just leave them whole if you'd like. All combos work! Note: If you're not into the nuts/seeds, just leave them out. The recipe will work either way, it'll just be a bit sweeter without.)
- 1/2 cup seeds, unsalted (I've tried both pumpkin and hemp - both ground and whole - and both work very well. You can also just sub in more nuts if you don't have seeds on hand. Note: If you're not into the nuts/seeds, just leave them out. The recipe will work either way, it'll just be a bit sweeter without.)
- 1/4 cup coconut oil, melted
- 1/4 cup honey (start with 1/4 and add more if you like it a little sweeter)
- 1 tablespoon vanilla
- 1 teaspoon fine sea salt (or 1/2 tsp table salt)
- additional 1/4 cup honey
- Preheat oven to 350F. Place oats in large mixing bowl.
- Chop or grind nuts, or simply leave them whole if you prefer. Mix nuts and seeds with oats.
- In a small sauce pan, melt coconut oil & honey for a few minutes on medium-low heat. Once oil is melted & mixed with honey, turn off heat and stir in vanilla and fine sea salt. Add all to oats and stir until mixture has adequately coated oats, nuts and seeds.
- Layer TWO double-lined baking sheets and bake on middle rack at 350 for 20-22 minutes, stirring halfway through. Note: You want a thin layer of oats on the baking sheet so they can crisp up. If you only have one double-lined baking sheet, you can either halve the recipe or do this in two batches. If you DO NOT have double-lined baking sheets, lower heat to 300 or 325 to prevent the oats from burning. If you do this, you'll need to increase bake time until you reach desired level of "crunchiness."
- Transfer baking pan to cooling rack and allow granola to cool for 5 minutes.
- Add the additional 1/4 cup honey to microwave safe bowl and microwave for 20-30 seconds (until it's warm and liquidy). Distribute honey evenly between both pans and stir.
- Allow granola to cool for another 15 minutes before storing in an airtight container.Why do we add additional honey at the end like this? Because it gives the granola an additional amazing crunch. Trust me. This a delightful accidental discovery on my part that I now incorporate every time.
Need more delicious breakfast ideas?
Check out this super tasty Vegetable and Baked Egg Breakfast Skillet.