Store bought granolas can be more sugar and oil than you want your family to consume. Whenever I make this homemade granola, it doesn’t last long! And, it goes great with my homemade yogurt for breakfast or a quick snack. Don’t forget to save this homemade granola recipe so you can make it for your family too!
Tips When Making This Homemade Granola Recipe
When you’re buying oats, make sure you’re looking for the oats that have been the least processed. Instant and quick cooking oats have been processed and can have a higher glycemic index (AKA not the best). Whole oats are packed full of fiber, protein, and vitamins and minerals such as iron and magnesium. If you’re wanting to buy some that are low waste, you can usually find them in the bulk section of your grocery store too.
I use coconut oil because it’s light in flavor and won’t go rancid when heated. Avoid using olive or vegetable oil in this recipe as olive oil wouldn’t taste so good and vegetable oil isn’t good for you. I also LOVE roasted pecans, so that’s what I usually add for my crunch. Adding shelled pumpkin seeds is another great option I’ll add as they’re packed full of nutrients. If you’re not a fan of pecans, adding sliced almonds would also be great!
Easy, Homemade Granola Recipe
This homemade granola recipe is easily customizable! Mix it up and make it your own.
- 2.5 cups whole oats
- 1/4 cup maple syrup
- 3 TBSP coconut oil (melted)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup chopped pecans
- 1/4 cup shelled pumpkin seeds (pepitas)
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Preheat oven to 325*F
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Mix your dry and wet ingredients in two separate bowls.
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When each are well mixed, combine them together.
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Spread in a thing layer on a baking sheet with parchment paper.
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Bake for 15-20 minutes.
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Stir every 5 minutes or your oats will burn.
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Allow to cool before eating then store in an airtight, glass container.
Don’t forget to hit that Pinterest “save” button so you can use this recipe later!
Thanks for stopping by! God bless.
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