This Healthy Homemade Granola Recipe is easy to make with only 8 ingredients in 30 minutes! It’s gluten-free, dairy-free vegan and has no refined sugar! A delicious healthy breakfast or snack!
Every Wednesday before we go grocery shopping I ask my kids what they want to put on the list. Without fail, the first item they shout out is, “YOGURT!” They love it. The problem is, yogurt isn’t a very filling breakfast on its own, so it needs a companion.
But not just anyone will do…most store-bought granolas aren’t worthy because they are loaded with sugar. However, this Healthy Granola Recipe definitely meets the qualifications of a suitable partner for every kind of yogurt!
This homemade granola recipe is so good that I sneak bites during every step of the baking process and have to remind myself to save some for my kids. The list of ingredients is short and they’re all nutritious! It’s gluten-free, dairy-free, and has no refined sugar! It’s also easy to make!
How do you make homemade Granola?
This healthy granola recipe takes about 5 minutes to put together and 30 minutes to bake! So let’s
- Mix dry ingredients. Start by mixing the dry ingredients together, then set them aside!
- Combine & warm the wet ingredients. The trick here is you want to gently warm them either in the microwave or on the stovetop until they are just warm enough to be smooth and combined.
- Add Vanilla. be sure to add the vanilla to the wet ingredients after they have been removed from the heat!
- Mix it together! Add the wet ingredients to the dry ingredients and mix well! Be sure everything is evenly distributed!
- Bake! This is the most important step! If you want chunky granola be sure to press the granola together in the pan. Bake for 30 minutes.
- Test for doneness. The granola usually feels soft to the touch when it first comes out of the oven, but hardens as it cools. To test for doneness take a few pieces of granola off the baking pan and let it cool. If it hardens and becomes crunchy then it’s done!
How do you store homemade granola?
Store this healthy granola recipe in an airtight container for up to two weeks (if it lasts that long)! It can also be frozen in an airtight container for up to 3 months.
How to reheat/crisp granola?
If the healthy granola becomes soft during storing (this can happen if it wasn’t baked all the way). Simply reheat it in the oven at 300 degrees F for 5-10 minutes, or until is passes the doneness test!
Healthy Granola Recipe: Substitutions
Here are a few acceptable substitutions for this homemade granola recipe. As always I recommend making it exactly as written.
- Coconut oil. Butter can be used in place of coconut oil as long as it complies with your dietary needs!
- Honey. Any liquid sweetener should work great in this recipe. I have used honey and maple syrup {for a vegan option} with great results.
- Old-Fashioned Oats. Quick-cooking oats can be substituted but you might need to add an extra TBS or two of coconut oil or sweetener! Steel cut oats do not work in this recipe.
- Pecans. Chopped almonds or walnuts are also delicious options to use in this recipe. If you are allergic to nuts, simply increase the amount of oats/coconut by 1/2 cup.
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Healthy Granola Recipe (Gluten-Free)
Ingredients
- ¼ cup coconut oil
- ¼ cup honey or pure maple syrup for vegan option
- ½ tsp pure vanilla extract
- 2 cups old-fashioned oats
- ½ cup unsweetened shredded coconut
- ½ cup raw pecans chopped
- 2 tsp ground cinnamon
- ½ tsp sea salt
Instructions
- Preheat oven to 300 degrees F. Lightly grease a baking sheet, set aside.
- In a large bowl mix together oats, coconut, cinnamon, salt and pecans. Set aside.
- Melt honey and coconut oil together in the microwave or on the stovetop over low heat until smooth.
- Remove from heat and add vanilla to warm coconut oil/honey mixture. Stir until combined.
- Mix wet ingredients into dry ingredients until all dry ingredients are evenly coated.
- Spread on prepared baking sheet.
- Bake for 30 minutes or until golden brown, stirring the granola half way through baking time. It may feel soft when you remove it from the oven, but it gets harder and crunchier as it cools so please be careful and do not over bake!
- Allow the granola to cool and eat it with your favorite yogurt or milk! Store in an airtight container at room temperature.
Video
Notes
Ingredient Substitutions
- Coconut oil. Butter can be used in place of coconut oil as long as it complies with your dietary needs!
- Honey. Any liquid sweetener should work great in this recipe. I have used honey and maple syrup {for a vegan option} with great results.
- Old-Fashioned Oats. Quick-cooking oats can be substituted but you might need to add an extra TBS or two of coconut oil or sweetener! Steel cut oats do not work in this recipe.
- Pecans. Chopped almonds or walnuts are also delicious options to use in this recipe. If you are allergic to nuts, simply increase the amount of oats/coconut by 1/2 cup.
Nutrition
If you like granola try this Healthy Peanut Butter Granola Recipe
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Loren
How long does this stay in an airtight container a couple weeks? A month?
Laura
I would say 2-3 weeks (if it lasts that long)! You can also freeze it!
Nen Ebe
Hi, I doubled the recipe and was wondering if I should have doubled ALL ingredients? Next time I would not double the cinnamon or use some other spice like pumpkin pie. It was just too much cinnamon. Also the coconut got a little too dark and tasted a slightly burned. I would maybe add it after the halfway cooking/turning time. Otherwise, it’s a great recipe. So simple to put together and I’m all for knowing each and every ingredient inside it as opposed to the list of unknowns in store bought brands. I did lower the oven temp to 250F because the oven has a fan and took the granola out of the oven after 25 mins.
Giselle
Hi there, I’m going to try this recipe for the first time, sounds great, thank you for sharing! I’m going to take your suggestions when leaving out the nuts but I was wondering if I use Agave instead of honey, should I use less than the measurements you provided because it tends to be sweeter? If so, how much less do you suggest?
Christy Ethridge
How many ounces is a serving?
Cimmie S
Since finding your recipe last year, it’s been. My one & only granola breakfast. As pecans are pricey in Australia I substituted almonds & sunflower seeds. This is a wholesome tasty breakfast which lasts until lunch time. Thanks for sharing..
Laura
Thank you so much Cimmie! I love your substitution suggestion! Pecans are pricey for sure!
Olivia
Hi there
This recipe looks delicious! I was very excited to make it until I saw oats are in it – which contains gluten. Thought you might like to know!
Olivia x
Laura
Hey Olivia! There are many brands and varieties of oats that are gluten-free!! I recommend these Gluten-Free Quick-Cooking Oats or these Gluten-Free Old Fashioned Oats!
Caroline Floom
I absolutely love this recipe! I make this granola multiple times a week and love to pair it with plain greek yogurt and frozen mixed berries! The recipe is so versatile too- you can easily make it your own by using different types of nuts, adding extra coconut (YUM!), or using either honey or maple syrup (OR a little of BOTH)! Thanks so much for the great, easy and most of all delicious recipe!
Laura
Thank you so much Caroline! It’s a favorite around here too!!
Catherine
Do you use a baking sheet or a pan?
Laura
I use a large baking sheet!
Amanda
I have a batch baking right now. The hardest part of this recipe is waiting the thirty minutes to eat it. I salivate just stirring everything together. Thanks for the delicious and easy recipe!
Donna
This recipe was so easy to make and as it baked my house smelled heavenly. When it came out, I took about a cup and spread it on a paper plate so we could sample- ABSOLUTELY DELICIOUS!
Laura
YAY! I’m so glad that you love this granola recipe Donna!