Introducing the ultimate healthy granola recipe! It's sweet, salty, chunky, nutty, and made without refined sugars. This gluten-free and dairy-free homemade granola is perfect for meal prep, breakfast, yogurt bowls, or snacking anytime!
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine the oats, nuts, cinnamon, and salt.
Pour in the maple syrup, melted coconut oil, and vanilla extract. Mix well until every oat and nut is lightly coated.
Once fully combined, press the mixture onto the lined parchment paper, spreading it into a flat layer.
Bake for 20 - 24 minutes, stirring halfway through. The granola will crisp further as it cools.
Allow it to cool completely for at least 45 minutes before breaking it apart.
Store the granola in an airtight container on the counter for 1-2 weeks. Enjoy!
Notes
Sweeteners: For a different flavor profile, you can use honey, agave syrup, or brown rice syrup instead of maple syrup.Nuts: Swap out the nuts with seeds like pumpkin seeds, sunflower seeds, or sesame seeds for a nut-free option or variety.Mix-Ins: After the granola has cooled, add dried fruits such as dried cranberries, chopped dried apricots, or dried cherries for a burst of sweetness and chewiness.Spread Tip: Evenly spread and press the granola mixture on the baking sheet for consistent baking and a crispy texture.Do Not Touch Until Completely Cool: Let the granola cool fully on the baking sheet before breaking it apart for crunchiness.Freezing: You can freeze granola! Just let it cool (completely), put it in an airtight container or bag, and pop it in the freezer for up to 3 to 6 months. Labeling with the date helps keep track of freshness. Thaw frozen granola at room temperature for a few minutes or heat it gently for a crispy texture.Storing: Store the cooled granola in an airtight container at room temperature for up to 1-2 weeks. You can also freeze it for longer storage.One serving is 1/2 cup of granola.