Homemade Granola

recipes
Written By Dani Keen

With granola being a regular in our household, I was on a mission to create a recipe that is both flavorful and full of micronutrients to help fuel my families bodies. Where I landed is this beautiful recipe. It’s got protein, dietary fiber, omegas, minerals like zinc, iron and magnesium, and no refined sugars. It’s also customizable based on what is in our pantry. I've found a scoop of this over some vanilla greek yogurt is my new favorite way to start the day.

What is it about glass jars that makes food look that much more appetizing?

Serving size 1/3 cup. Makes ~10 cups.

Calories ~ 220 kcal. Fat: ~ 14g. Sugar: ~ 8-10g. Fiber: 5g. Protein: ~5g.

Ingredients

  • 2 cups rolled oats

  • 1/2 cup sweetened coconut flakes (or unsweetened if you prefer)

  • 1/4 cup sunflower seeds (shelled)

  • 1/4 cup chopped walnuts

  • 1/4 cup chopped pecans

  • 2 Tablespoons chia seeds

  • 2 Tablespoons flax seed

  • 1/4 teaspoon salt

  • 3/4 teaspoon cinnamon

  • 1/3 cup unrefined coconut oil

  • 1/3 cup pure maple syrup

  • 1 teaspoon vanilla extract

  • 1/2 cup dried cranberries

Instructions

  1. Preheat oven to 300 degrees Fahrenheit.

  2. In a large bowl add all dry ingredients (from oats to cinnamon)

  3. In a microwave safe bowl, melt the coconut oil. Then add maple syrup and vanilla.

  4. Add liquid ingredients over dry and mix until it’s all well coated

  5. Line a large baking sheet with parchment paper. Pour granola mix on top and spread out into an even mixture.

  6. Bake for 15 minutes, then pull out and toss, before spreading back out into a thin layer. Put back in the oven for 15-20 minutes. Look for light browning to know it’s done.

  7. Let granola sit untouched on pan for 5 minutes to cool in place.

  8. Sprinkle dried cranberries on top. Let cool completely.

Notes

  1. Mix and match this receipe to meet your needs. The goal is 3/4 cup of nuts and seeds, so you can adjust the combination based on what you have on hand. If you have kids who don’t like big chunks, I recommend giving the nuts a quick pass in a food processor.

  2. If you double the recipe, and cook two pans worth at the same time, increase your cook time by 5 minutes. This will help adjust for the additional moisture in your oven while baking.

  3. The best way to measure dried cranberries is with your heart. Add to the top of your granola imagining how much dried fruit will be in each bite. Could it be a half cup? Sure. Could it be a full cup? Yup. You can also sub for raisins or other dried fruit if you prefer. And if you want to be really extra, top with a little flaky sea salt.

  4. Store in an airtight container on the counter for 2-3 weeks. You can also store it in your fridge for up to two months or in the freezer for 6.

 

Looking to tell your own story? Here’s how I can help.

Learn more
Dani Keen