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Ever glance at the nutrition label on a bag of granola? Granola made with whole grains, healthy fats, and natural sweetener is a rare find these days (and it’s expensive to boot). This do-it-yourself recipe is healthy enough to eat for breakfast or a midday snack, is delicious enough to enjoy when you need to rein in your sweet tooth post-dinner, and won’t break your budget. It’s a cinch to make and will last you all week (or months in the freezer). Let’s dive in to this crunchy goodness.
- 4 cups old-fashioned rolled oats
- 1 ½ cup raw nuts and/or seeds (We used pecans.)
- 1 teaspoon sea salt (Note: If using regular table salt, only use ¾ teaspoon.)
- ½ teaspoon cinnamon
- ½ cup oil of your choice (Olive or coconut oil would work best here. Make sure to heat the coconut oil first to melt it.)
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ⅔ cup dried fruit of choice
- ½ cup optional mix-ins (Chocolate chips or coconut flakes, anyone?)
- Preheat oven to 350° degrees.
- Line a large, rimmed baking sheet with parchment paper.
- In a large bowl, combine all dry ingredients—oats, nuts, salt, and cinnamon. We even added some chia seeds for added nutrition.
- Pour in wet ingredients—oil, maple syrup or honey, and vanilla.
- Mix well until dry ingredients are coated.
- Spread even layer onto baking sheet. Bake for 20–23 minutes, stirring halfway. Note: Oven temperatures vary. Keep an eye on your granola and remove from the oven when it appears golden.
- Remove from the oven and let granola cool completely, then break apart and stir in your toppings of choice. We used Craisins®, coconut shavings, and mini chocolate chips.
- Enjoy! Store any leftovers in an airtight container in the freezer for up to three months.
Recipe based on https://cookieandkate.com/2015/healthy-granola-recipe/
Recipe review
Mya O.
Second-year undergraduate student, SUNY Empire State College, New York
“This healthy granola recipe is great for breakfast or a quick snack, and doesn’t take very long to make. This is a great recipe if you’re trying to cut back on processed snacks or store-bought granola that can be filled with sugar and other additives. Not only that, but this granola is an energy booster, and I can see it helping students get through their day, like I was able to. I’ll definitely be making this again.”
Cost?
I spent about $15 on four of the ingredients (rolled oats, almonds, honey, and chocolate chips). Since I cook all the time, I had everything else already on hand, but even if you don’t, they’re all pretty affordable. Additionally, this recipe is pretty cost-efficient since it should last the whole week, depending on if you don’t binge—which you might because it’s so good.
Convenience?
This was easy to make and very beginner friendly. All you need is a large bowl, spoon, and baking sheet, and it’s relatively easy not to make a mess. This recipe makes a lot so you can make this to have during the week. Or, really, whenever you want since it doesn’t need to be set overnight or prepared the day before.
Taste?
I loved this granola—and my mom did too. We’re both picky eaters, but the chewy texture and chocolaty flavor were excellent. And don’t fret if you’re allergic to nuts—this recipe doesn’t need them. I made a batch with only chocolate chips and then a batch with almonds, cranberries, and chocolate chips—and both were delicious.
