I’m always in search of the tastiest and most nutritious granola. This easy recipe for healthy granola is tops in both categories. It’s made with heart-healthy grains, nuts and seeds. Pure maple syrup adds just a touch of sweetness. Unrefined coconut oil gives it a golden crispy crunchy texture when baked.
There’s a saying that breakfast is the most important meal of the day. On the days that I eat a healthy breakfast, I can feel how true that is. In addition to feeling satisfied and energized, it also sets the tone for a productive day. I developed this granola recipe with the goal of maximizing healthy ingredients. And it had to taste great! I’m so happy with the result. It’s my favorite healthy breakfast. It’s packed with heart-healthy oats, nuts and seeds, it’s not too sweet, but just sweet enough, and it has a great crunch factor.
Here’s How to Make This Healthy Granola Recipe:
THE TECHNIQUE: Combine the dry ingredients in a large bowl. Heat the coconut oil, maple syrup, and coconut sugar (if using), until melted. Toss the dry ingredients with the wet ingredients. Spread the mixture out on a parchment-lined, rimmed baking sheet. Bake for 40 minutes at 350ºF, tossing halfway through. Cool and enjoy.
OLD FASHIONED OATS: The foundation of this granola is oats – plain old fashioned oats. They hold their shape when baked and they have a slightly chewy, slightly crunchy texture that’s ideal for granola. I also added some oat bran to the mix. Oat bran has an even higher concentration of fiber than whole oats. Both oat and oat bran are rich in beta-glucan, a soluble fiber, which has been show to lower total cholesterol and LDL (bad) cholesterol.
NUTS: There’s a cup and a half of nuts in this granola. I chose almonds and pecans but you can substitute your favorites. Nuts provide vitamins, fiber, monounsaturated (good) fats, and protein. Plus, nuts are extra delicious when they’re toasted in the oven. They add a lot of great flavor and crunch to this granola.
SUPER SEEDS: I included three different kinds of vitamin and mineral-rich seeds: sunflower seeds, flaxseed, and pumpkin seeds. This recipe is very adaptable so feel free to substitute your favorite seeds or whatever you have in your pantry.
FOR FLAVOR – CINNAMON, SALT, MAPLE SYRUP: A little salt goes a long way to brighten up the flavors in this granola. I always put cinnamon in my granola. I love the rich warm taste of cinnamon and how well it complements the nutty flavors. Maple syrup is my favorite natural sweetener but honey would work really well too, if you prefer it, or if that’s what you have on hand.
COCONUT OIL: I love using unrefined coconut oil for granola. The granola develops a rich golden brown color and crispness. Plus it has a delicious hint of coconut flavor.
ADDITIONS: How do you eat granola? I love mine with yogurt. Eddie has his with almond milk. We sometimes add dried or fresh fruit – whatever we have in house. I especially love it with fresh blueberries or apple juice infused dried cranberries or cherries. Here are some other delicious add-ins that come to mind: toasted coconut, chocolate chips, raisins, dried apricots, sliced bananas, wheat germ, a drizzle of honey or maple syrup…
It’s really easy to make homemade granola, and I’ve never found a store bought granola that can compete with homemade. That’s why I have so many granola recipes on the blog: Almond Maple Granola and Vanilla Toasted Almond Granola and Toasted Coconut Quinoa Yogurt Parfait. I store my homemade granola in an airtight container on the kitchen counter. It keeps fresh for two weeks, though it rarely lasts that long.
Here’s my favorite healthy granola recipe. I hope you enjoy. If you make it, please come back to leave a comment and a review and let me know how it turned out!
- For The Dry Ingredients:
- 3½ cups organic old fashioned rolled oats (not instant or quick cooking)
- 1½ cups roughly chopped nuts (I like using a mix of half pecans, half almonds)
- ½ cup oat bran
- ½ cup coarsely ground toasted flaxseeds (you can find toasted flaxseeds at Trader Joes or online. Or you can toast raw flaxseeds for a few minutes in a dry hot skillet. Grind them in a coffee grinder, blender or with a mortar and pestle)
- 2 tablespoons whole toasted flaxseed (optional)
- ⅓ cup raw unsalted pepitas (pumpkin seeds)
- ⅓ cup raw unsalted sunflower seeds
- ½ teaspoon cinnamon
- ¾ teaspoon kosher salt
- For The Wet Ingredients:
- ½ cup unrefined coconut oil
- ½ cup real maple syrup
- 2 tablespoons coconut sugar, optional (or substitute brown sugar)
- Rimmed baking sheet
- Parchment paper
- Preheat oven to 350ºF. Line a rimmed baking sheet with parchment paper.
- Mix the dry ingredients In a large bowl combine oats, nuts, oat bran, seeds, cinnamon, and salt. Mix thoroughly.
- Heat The Wet Ingredients: In a small saucepan heat the coconut oil, maple syrup and sugar (if using), until the coconut oil is liquified and the sugar is melted. Pour the wet ingredients over the dry ingredients and toss to combine.
- Spread the granola mixture out evenly onto the prepared baking sheet. Cook in the middle of the oven for 20 minutes. Toss with a spatula and return to the oven for 15-20 minutes longer, until golden. Remove from the oven. Toss once more and leave out to cool completely. Store in an airtight container for up to two weeks.