Homemade Healthy Granola Recipe

Chunky homemade healthy granola, naturally sweetened with maple syrup and refined sugar-free.

Homemade Healthy Granola Recipe

This chunky, refined-sugar-free healthy granola recipe is made with rolled oats, maple syrup, and your favorite nuts. Naturally sweet, gluten-free, dairy-free, and ready in under 30 minutes. Great on yogurt bowls, with milk, or eaten straight from the jar.

5 from 12 votes

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Prep Time 5

Cook Time 20

Total Time 25

Serving servings

Ingredients

4 cups old-fashioned rolled oats
1 cup chopped nuts, I like doing ½ cup almond or pecans and ½ cup walnuts
½ - ¾ teaspoon cinnamon, depending on your taste preference
½ teaspoon salt
½ cup pure maple syrup
½ cup coconut oil, melted
2 teaspoon vanilla extract

Instructions

Preheat the oven. Preheat to 350°F (175°C) and line a large baking sheet with parchment paper.
Mix the dry ingredients. In a large bowl, combine the rolled oats, chopped nuts, cinnamon, and salt.
Add the wet ingredients. Pour in the maple syrup, melted coconut oil, and vanilla extract. Stir until every oat and nut is lightly coated.
Press onto the baking sheet. Transfer the mixture to the lined baking sheet and press it firmly into an even layer with a spatula. This is the key step for chunky clusters.
Bake until golden. Bake for 20 to 24 minutes, stirring gently once halfway through. Pull it from the oven when the edges are golden brown.
Let it cool completely. Cool on the baking sheet, undisturbed, for at least 45 minutes. The clusters form as it cools.
Break and store. Once fully cool, break into clusters with your hands. Store in an airtight container at room temperature for up to 2 weeks.

Notes

Oats. Use old-fashioned rolled oats. Quick oats and instant oats turn to mush and won't cluster. For a gluten-free version, use certified gluten-free oats.

Sweetener. Pure maple syrup gives the best clusters and cleanest flavor. Honey works but browns faster, so check at 18 minutes. Don't use pancake syrup.

Oil. Coconut oil makes the crispest clusters. Avocado oil is the closest neutral swap. Melted butter works, but won't be dairy-free.

Chunky clusters. Press the mixture down firmly before baking, and let it cool completely on the baking sheet for at least 45 minutes before touching it. The clusters form as it cools, not as it bakes.

Mix-ins. Add chocolate chips, dried fruit, or coconut flakes after the granola has fully cooled. Adding them before baking will melt or burn them.

Storage. Store in an airtight container at room temperature for up to 2 weeks, or in the freezer for up to 3 months.

Re-crisping. If the granola softens, spread it on a baking sheet and bake at 300°F for 5 minutes. Cool completely before storing again.

Serving size. One serving is ½ cup. This recipe makes about 14 servings.

Nutrition

Course Breakfast & Snacks

Cuisine American

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