Homemade Granola Recipe
With minimal ingredients and five minutes prep, enjoy crunchy healthy homemade granola with chewy oats, customizable with your favorite ingredients. Ideal for breakfast, overnight oats, or as a snack anytime.
INGREDIENTS
- ½ cups almonds, roughly chopped
- ½ cup sunflower seeds
- ¼ cup pumpkin seeds, pepitas
- ¼ cup pecans, roughly chopped
- 1 cup gluten free rolled oats, see notes
- ½ cup finely ground blanched almond flour*
- ½ teaspoon ground cinnamon, optional
- ¼ teaspoon salt, optional
- ¼ cup pure maple syrup
- 1 teaspoon honey
- 2 teaspoon vanilla extract
- 3-4 tablespoon freeze dried raspberries or other berries
INSTRUCTIONS
- Preheat your oven to 325°F. Grab a big baking sheet and line it with parchment paper. Keep it aside for now.
- Take a large bowl and toss in all the ingredients. Use a rubber spatula to gently mix everything together until you see some clusters forming and the mixture is well combined.
- Pour the granola mixture onto the prepared baking sheet. With the spatula, give it a gentle push to spread it out evenly. Make little piles of the mixture to create those yummy clusters. Remember to leave some space between the clusters so they can get nice and crispy.
- Pop the baking sheet into the oven and let it bake for about 20 minutes. Once halfway through, grab a heatproof spatula and carefully flip the granola, making sure to keep those clusters intact. Bake for an additional 5 to 10 minutes until the edges turn a deep golden brown and the granola is just a little bit soft. Mine took around 30 minutes in total. Don't worry, the granola will crisp up as it cools down.
- Take out the baking sheet and place it on a cooling rack. Let it cool for about 40 to 60 minutes, or until it's completely cooled down. Now, it's time to enjoy your homemade granola! Don't forget to stir in some raspberries for an extra burst of flavor.
NOTES
- *Blanched Almond Flour - adds flavor, and texture and acts as a binder with liquid sweetener. Almond meal can also be used, but I prefer flour for its fine texture.
- Granola Serving. This recipe makes about 16 small servings for breakfast which equals 4 cups.
- To Store. Store your gluten-free granola in an airtight container at room temperature in a cool and dry spot. It will stay fresh for up to two weeks.
- To Freeze. This granola can also be frozen for up to 3 months. Place it in a resealable freezer bag, and push out any excess air before placing it in the freezer.
- Mix thoroughly. Ensure all ingredients are well-coated for even flavors.
- Don't skip stirring the granola halfway through to ensure it is not burned by the end of baking time.
- If using dried fruit as an additional mix-in, add it together with the raspberries later on.
- Choose healthy unsweetened condiments to serve your granola.
- Cool completely before storing. Let it cool fully to retain its crispy texture.
- Oats - Rolled oats (old-fashioned oats). Quick oats may work but avoid steel-cut oats that will lack the chewiness and the crunch that we need.
- Sunflower Seeds & Pumpkin Seeds - Or you can add chia seeds.
- Pecans - Feel free to substitute pecans with walnuts or cashews, or omit them if you're nut-free.
- Vanilla Extract - Like with most baking recipes, vanilla extract adds that bakery-style/restaurant-quality burst of flavor to any recipe. Choose pure vanilla extract and not the artificial kind.
- Freeze-dried raspberries - or strawberries or blueberries, for a touch of summer! Totally optional, and you can leave it out and then use fresh berries when serving granola.
- Maple Syrup - I also added a touch of honey but you can use only one type of sweetener. Agave nectar can be used as well which will give your granola a slightly lighter sweet taste.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 144kcalCarbohydrates: 11gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.002gSodium: 2mgPotassium: 105mgFiber: 2gSugar: 4gVitamin A: 3IUVitamin C: 0.1mgCalcium: 41mgIron: 1mg
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