Easy Granola
Make easy homemade granola with oats, nuts, and seeds. Control sweetness and create a nutritious breakfast in under 45 minutes.
Ingredients
- 3 cups rolled oats, old-fashioned
- 1 cup raw almonds, coarsely chopped
- 3/4 cup raw walnuts, coarsely chopped
- 1/2 cup raw sunflower seeds
- 1/4 cup raw pumpkin seeds
- 1/3 cup pure maple syrup
- 3 tablespoons extra virgin olive oil
- 2 tablespoons raw honey
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 3/4 cup unsweetened dried cranberries
- 1/2 cup unsweetened dried blueberries
- 2 tablespoons unsweetened shredded coconut, optional
Instructions
- 1
Preheat your oven to 325°F and line two large baking sheets with parchment paper.
- 2
Combine the rolled oats, chopped almonds, chopped walnuts, sunflower seeds, and pumpkin seeds in a large mixing bowl.
- 3
Whisk together the maple syrup, olive oil, honey, vanilla extract, cinnamon, sea salt, and nutmeg in a separate small bowl until well blended.
- 4
Pour the liquid mixture over the oat and nut combination, then stir thoroughly with a wooden spoon until every oat and nut piece is evenly coated, about 2 minutes.
- 5
Divide the granola mixture between the prepared baking sheets and spread it into a single layer, pressing down gently with the back of a spatula.
- 6
Bake for 20 to 25 minutes, stirring the granola every 7 minutes to ensure even toasting and prevent burning around the edges.
- 7
Remove the granola from the oven when the oats turn light golden brown and the kitchen fills with a warm, toasted aroma.
- 8
Allow the granola to cool on the baking sheets for at least 10 minutes, during which time it will continue to crisp up as it cools.
- 9
Transfer the completely cooled granola to a large glass storage container and stir in the dried cranberries, dried blueberries, and shredded coconut if using.
- 10
Seal the container tightly and store at room temperature for up to two weeks, or refrigerate for extended freshness up to one month.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| rolled oats | steel-cut oats | Steel-cut oats have a lower glycemic index and provide more fiber and nutrients than rolled oats |
| pure maple syrup and honey | coconut sugar and blackstrap molasses | Coconut sugar has a lower glycemic index while molasses adds iron and minerals beneficial for gut health |
| extra virgin olive oil | ghee or coconut oil | Ghee contains butyric acid that supports gut health, while coconut oil provides medium-chain triglycerides for sustained energy |
| store-bought dried cranberries and blueberries | unsweetened dried goji berries and tart cherries | Goji berries and tart cherries are nutrient-dense superfoods with powerful anti-inflammatory compounds |
| standard cinnamon and nutmeg | Ceylon cinnamon and turmeric | Ceylon cinnamon is lower in coumarin and turmeric contains curcumin, a potent anti-inflammatory compound |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 10)
| Calories | 272 |
| Total Fat | 14g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 55mg |
| Carbohydrates | 30g |
| Fiber | 6g |
| Sugar | 10g |
| Protein | 9g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
