This Healthy Granola combines rolled oats, dried fruits, seeds, nuts, spices, and natural sweeteners. Loaded with flavour, this easy and delicious grab-n-go snack is a must-try!
The best healthy granola recipe is very kid-friendly! It’s not only packed with nutrients but majorly delicious. Just like these quinoa granola bars and baked oatmeal bars. Make this homemade granola recipe for an afterschool snack instead of store-bought healthier snack. Or eliminate the nuts and pack some in their lunch box.
Healthy homemade granola is a great make ahead breakfast recipe that takes no more than an hour. Make it the night before and it’s ready to add to your morning yogurt made in Instant Pot. Pour it in a bowl with a bit of almond milk and you’ve got yourself healthy granola cereal.
This easy healthy granola recipe is great to prepare on the weekends to have on hand throughout the week. Having healthy snacks at work to balance your blood sugars during the day is definitely a game-changer!
However you choose to eat it keep this recipe on hand as you’ll be making it again and again!
Ingredients for Healthy Granola
- Oats: Quick or rolled oats both work well for this recipe.
- Nuts and seeds: Almonds and Cashews. Can be used whole or coarsely chopped. Pumpkin seeds are small enough to remain whole.
- Sweetener: Maple syrup or honey. Using real maple syrup and raw honey both have nutritional elements over their processed counterparts. Keep in mind they will lose some of the nutrients once heated.
- Oil: Coconut oil, melted. At room temperature is solid. When used in moderation it has an abundance of health benefits (antimicrobial, healthy fat, hair, skin, and teeth).
- Vanilla extract
- Seasonings: Cinnamon and salt
- Dried Fruit: Raisins. Some will have added sugar on them. If you’re wanting to decrease the sugar content, make sure they are not coated in sugar.
- Optional: Ground flaxseed. Very high in fibre and rich in omega 3 fats. Also great to use as a clumping agent to get those larger clumps of granola.
How to make Healthy Granola
There is a full recipe card below.
- Prep: Preheat oven and line a large rimmed baking sheet with parchment paper or a silicone baking sheet.
- Mix: Add oats, pumpkin seeds, almonds, cashews, coconut oil, maple syrup, cinnamon, and salt into a large bowl and mix to combine.
- Transfer and Bake: Pour granola mixture onto a prepared baking sheet and spread and press down evenly. Bake on lower rack and halfway through, stir, and press down again.
- Watch: Keep an eye out just before halfway done to watch for burning.
- Remove and let cool: You will know when it has finished. Your kitchen will smell amazing and everything has browned nicely. Let cool completely before breaking it apart or stirring.
- Add raisins: Just before you stir, you can add the raisins or dried fruit. Because this granola has so little sugar, it will not clump as much. Adding flax may help that as mentioned above. Enjoy!
Tips and Variations
- All sheets are not created equal: Dark baking sheets bake faster. Monitor and reduce bake time if necessary. The last thing you want is burnt granola!
- Optional lining: You may choose to not line your sheet to allow for clumpier granola. Keep in mind the chemicals used to create “non-stick” can seep into your food.
- Substitutions: Can use walnuts or pecans instead of, or in addition to, almonds or cashews. Cranberries, blueberries, raspberries, cherries, and even mango can be used in place of raisins.
- Possible additions: Dark chocolate chips or cacao nibs. Coconut flakes, hemp seeds, chia seeds. The options are endless!
How to Store, Freeze and Reheat
Storing: This granola keeps very well in an airtight container at room temperature for weeks.
Freezing: Granola can freeze in an airtight container, or better yet a vacuum-sealed bag, for up to 3 months.
Reheating: Before using, if frozen, leave to thaw at room temperature. Reheat in the oven at 300 for 10-15 minutes to regain some of the original texture.
More Healthy Breakfast Recipes
- Instant Pot oatmeal
- Healthy breakfast sandwich
- Hashbrown breakfast casserole
- Banana oat bars
- Overnight oatmeal recipe
- Breakfast quinoa (slow cooker)
- 3 cups quick or rolled oats
- 1 cup pumpkin seeds
- 1 cup almonds whole or coarsely chopped
- 1 cup cashews whole or coarsely chopped
- 1/2 cup flaxseed ground (optional)
- 3 tbsp coconut oil melted
- 3 tbsp maple syrup or honey
- 2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 1/2 cup raisins or any dried fruit of choice
- Preheat oven to 325 degrees F and line large rimmed baking sheet with parchment paper or silicone baking mat.
- In a large mixing bowl, add oats, pumpkin seeds, almonds, cashews, coconut oil, maple syrup, cinnamon and salt. Stir well with spatula.
- Transfer granola mixture onto baking sheet, level evenly with spatula while pressing it into a single layer.
- Bake for 20 minutes on lower rack. Then stir, press into a layer and bake for another 20 minutes. Ovens vary, so watch closely after each 15 minute mark.
- When oats are nice and toasty, almonds browned and amazing aromas fill your kitchen, remove granola from the oven and let cool completely before stirring.
- Add raisins and stir. Because this is healthy granola and doesn't contain a lot of sugar, it doesn't clump as much but is uber delicious!
Store: Place in a large airtight container or bag and store in a cool dry place for weeks.
- Flaxseed adds nutrition and makes granola more lumpy. I didn't have any on hand.
- Dark baking sheet bakes faster, so watch closely and reduce bake time if necessary.
- Also granola might clump more if baking sheet is unlined. But because all baking sheets are aluminum or non-stick coated, I prefer to line them for health reasons. It's your choice though.
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