Homemade Healthy Granola Recipe

I love this homemade gluten free granola because it’s a perfect blend of crunchy oats, toasted coconut, nuts, and seeds energized with maple sweetness and warm spices like cinnamon and vanilla. It delivers wholesome goodness to busy mornings, leaving me satisfied and ready for a productive day, ultimately fueling my creativity.

I love whipping up this Homemade Healthy Granola because it’s an easy breakfast idea that fits right into my busy mornings, especially when I’m juggling toddler time. I mixed 3 cups of gluten free rolled oats with unsweetened coconut flakes to form the base, and then I tossed in half a cup each of roughly chopped raw almonds and walnuts for crunch and healthy fats.

I also added pumpkin and sunflower seeds to boost the protein content. I find that mixing in maple syrup with melted coconut oil, vanilla extract, a pinch of salt, and cinnamon really ties everything together, giving the granola a warm, comforting flavor.

After baking, I stir in dried cranberries which add a tangy sweetness and a pop of color. This granola is not only healthy and loaded with nutrients, but it’s also a cheap alternative to store-bought versions, perfect for any morning routine.

Why I Like this Recipe

1. I love how this recipe packs a ton of flavor and crunch with all those different ingredients like coconut flakes, almonds, and walnuts that give it a great mix of textures.
2. I really appreciate that it’s gluten free, so I dont have to worry about dietary restrictions while still enjoying a hearty, homemade breakfast.
3. I like how easy and quick it is to make, which totally fits my busy mornings especially when im rushing to get everything done.
4. I enjoy that it’s a tasty, natural treat with a perfect balance of sweetness from the maple syrup and dried cranberries, making it feel both healthy and indulgent.

Ingredients

• Gluten free rolled oats: They provide lots of fiber and healthy carbs to power you through the day.
• Unsweetened coconut flakes: They bring healthy fats and a rich texture that adds a tropical vibe to the granola.
• Raw almonds: They offer protein and crunchy goodness, making each bite a little more satisfying.
• Raw walnuts: They supply omega 3 fatty acids and a nutty flavor to keep the recipe interesting.
• Pumpkin seeds: They add a handful of minerals and extra crunch to the mix.
• Maple syrup: It naturally sweetens the granola without needing refined sugars.
• Melted coconut oil: It helps blend the ingredients and provides a dose of good, healthy fats.

Ingredient Quantities

• 3 cups gluten free rolled oats
• 1 cup unsweetened coconut flakes
• 1/2 cup raw almonds, roughly chopped
• 1/2 cup raw walnuts, chopped
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/3 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup dried cranberries (add after baking)

How to Make this

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.

2. In a large bowl, mix together 3 cups gluten free rolled oats, 1 cup unsweetened coconut flakes, 1/2 cup raw almonds, 1/2 cup raw walnuts, 1/4 cup pumpkin seeds, and 1/4 cup sunflower seeds.

3. In another bowl, combine 1/3 cup maple syrup, 1/4 cup melted coconut oil, 1 tsp vanilla extract, 1 tsp ground cinnamon, and 1/4 tsp salt; mix well.

4. Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.

5. Spread your granola mixture in a thin layer on the baking sheet.

6. Place the tray in the preheated oven and bake for about 20 to 25 minutes, stirring once halfway through to ensure even toasting.

7. Check that the granola has turned a light golden brown before removing it from the oven.

8. Allow the granola to cool completely on the tray; it will crisp up as it cools.

9. Once cool, mix in the 1/2 cup dried cranberries.

10. Enjoy your homemade gluten free granola or store it in an airtight container for a healthy breakfast option.

Equipment Needed

1. Oven (to preheat at 325°F)
2. Baking sheet
3. Parchment paper
4. Large bowl for the dry mix
5. Medium bowl for the wet mix
6. Measuring cups and spoons
7. Stirring spoon or spatula (to mix and stir)
8. Timer to keep track of baking time

FAQ

Homemade Healthy Granola Recipe Substitutions and Variations

• If you dont have gluten free rolled oats, you can use regular rolled oats as long as you’re cool with the gluten
• If you cant find unsweetened coconut flakes, try using shredded coconut instead
• If maple syrup is unavailable, honey or agave syrup works pretty well as a replacement
• Instead of melted coconut oil, you can melt some butter or use a neutral oil like grapeseed oil, though it might slight change the flavor

Pro Tips

1. Make sure your granola is spread out in just a thin layer on the tray so that each piece gets enough heat. If its too bunched up, you might end up with unevenly toasted clusters.
2. Keep an eye on it during baking because every oven is different. Sometimes in the last few minutes, your granola might go from perfectly golden to overly toasted really fast.
3. Let it cool completely on the baking sheet after you take it out of the oven. The granola will crisp up more as it cools so it’s important not to rush that step.
4. If you really love that nutty crunch, consider toasting smaller batches of nuts by themselves for a couple of minutes and then mix them in after baking.