This healthy granola is made with healthy oils and without refined sugar. It’s also very customizable to your particular likes and needs. Above all, it’s DELICIOUS!
The more things I can make myself without having to resort to store bought and pre-packaged the happier I am. I know what’s in it – and what isn’t. Plus, a lot of things just taste better homemade. And they’re often healthier. Take granola for example. Even a lot of the organic, “healthy” granola you buy in the store is made with sugar. And while it may be organic sugar, it’s still sugar. And while it may be made with organic vegetable oil, it’s still vegetable oil.
This granola contains no refined sugars or vegetable oils. Instead, it’s made with raw honey and coconut oil which not only is a wonderfully healthy choice but it also adds a terrific flavor.
Making granola is not an exact science, so it’s an easy thing to customize to your preferences. Substitute any dried fruits, nuts or seeds of your choice. And if you prefer it sweeter feel free to add some more honey.
I grew up in Germany where I ate a lot of muesli. It was a family tradition to sit down to a bowl of muesli every Sunday morning. Traditional muesli is a breakfast of raw oats, nuts, seeds, dried fruits, and topped with some milk, yogurt, honey, fresh fruit and berries. It’s wonderfully healthy and delicious! Enjoying muesli as I do, I like to add a lot of these extra things to my granola as well. Sesame seeds for example add a great flavor, especially once they’ve been toasted with the oats. I also like to add flax seeds because they’re high in omega 3’s and a good source of fiber. Sunflower seeds are a good source of vitamin E and magnesium and also contribute a great flavor. They also have a great flavor. Again, tailor this recipe to your likes and needs.
Something I want to add is that this granola will not “clump” in clusters or be quite as crunchy as much as granola will that’s made with sugar. If you want more crunchy clusters you’ll need to stir a bit of brown sugar in with the honey.
Okay, let’s get started!
First measure out the oats and place them in a large bowl with plenty of “stirring” room. Add the nuts, seeds and unsweetened flaked coconut. Stir to combine.
Combine the honey and coconut oil in a small saucepan and bring it to a boil. Let it boil for a minute and then remove it from the heat. Add some almond extract if you like. It adds a wonderful flavor.
Pour the honey mixture over the oat mixture and stir until evenly coated.
Spread the granola out on a large cookie sheet. Bake in a preheated oven on 325 degrees F for about 20-25 minutes or until lightly toasted.
Stir the granola at the halfway point and then again towards the end for even toasting and to prevent burning.
Remove the granola from the oven and allow it to cool completely.
When the granola is cool, stir in the dried fruits.
Store the granola in an airtight container. Will last about a week.
Enjoy!
Don’t forget to also try these Mega Healthy Peanut Butter Cookies!
Healthy Homemade Granola
Ingredients
- 4 cups traditional raw whole rolled oats (not quick or instant)
- 3/4 cup unsweetened dried flaked coconut
- 1/3 cup chopped or sliced almonds
- 3 tablespoons sunflower seeds ,unsalted
- 1 tablespoon flax seeds
- 1 tablespoon sesame seeds
- 1/3 cup raw honey
- 3 tablespoons extra virgin coconut oil
- 1/2 teaspoon almond extract
- 1 cup assorted dried fruit (e.g., apricots, raisins, cranberries, cherries, pineapple, dates, etc.)
Instructions
- Preheat the oven to 325 degrees F.
- Place the oats in a large mixing bowl. Add the coconut flakes, nuts and seeds and stir to combine.
- Place the honey and coconut oil in a small saucepan and bring to a boil. Boil for one minute and remove from heat. Stir in almond extract if using.
- Pour honey mixture over the oat mixture and stir until coated.
- Spread the granola out on a large baking sheet. Bake for 20-25 minutes or until lightly toasted, stirring every few minutes to prevent burning.
- Let the granola cool completely then add the dried fruits and stir to combine.
- Store in an airtight container. Keeps for about a week. Serve with milk and fresh berries if desired.
Nutrition
Originally published April 29, 2013
Sue Justus says
I love this recipe. It’s wonderful added to some Greek yogurt.
Kimberly @ The Daring Gourmet says
Thank you, Sue, I’m glad you enjoyed it!
Darren says
I made it with olive oil instead of coconut oil and without the dried coconut and my wife and kids love it! Thanks for posting the recipe. :)
Kimberly @ The Daring Gourmet says
I’m so glad, Darren, thank you for the feedback!
Darren says
Can you use another oil as a substitute for coconut oil?
Kimberly @ The Daring Gourmet says
Hi Darren, yes, you can use any oil of your choice.
Darren says
Great – I shall give it a go with olive oil.
Theresa says
Hi, is the dried fruit included in the nutrition calculations.
Kimberly @ The Daring Gourmet says
Hi Theresa, it is not because the calculations will vary depending on what kind of fruit or berries you use. It is currently calculated for 14 servings so whatever cup of dried fruit/berries you use, divide it by 14 and add it to the total amount.
Kimberly @ The Daring Gourmet says
My apologies, Theresa, I thought it was included but just looked again and YES, the dried fruit is included in the calculations – it’s currently calculated with 1 cup of raisins. Sorry for the confusion.
Mary says
Are “raw oats”, steel cut oats?
Kimberly @ The Daring Gourmet says
Hi Mary, no they’re just traditional rolled oats. I’ve added the clarification, thanks for asking.
Krista says
What a great snack option! Love it!
Toni | Boulder Locavore says
I seriously need to try this! Looks delish!
Dee says
Yummy! This is perfect for back to school season!
Sabrina says
I love the idea of making this with the kids! I bet they’d get a kick out of helping.
Demeter says
This would be such a fantastic breakfast option! Such a great way to start the day!
Jamielyn says
Looks so simple and delicious!
Janet says
Can anyone tell me what a serving equals to in cups?
Thank you
Kimberly @ The Daring Gourmet says
Hi Janet, a serving is approx 1/2 cup.
Janet says
Thank you!
Natalie Loftus says
Excellent recipe, our whole family really loved this granola, thank you!
Kimberly @ The Daring Gourmet says
Wonderful, Natalie, thank you!
bristol says
Made this on the weekekend, great recipe. Tastes great.Thanks for sharing .
Arshad Aziz says
Cute helper…. God bless you all
Kimberly @ The Daring Gourmet says
Thank you, Arshad :)
arndticlever says
I just made this last night and it is great! I only had ground flax so I used a couple Tablespoons of that, I used pumpkin seeds instead of sunflower and I also added Chia seeds (again just throwing in things I had on hand). Other than that I followed your instructions exactly! Very good and so tasty on my yogurt this morning with some fresh blueberries. (Well ok I didn’t use dried fruit either)! To the person who said it was a little bitter, maybe it was just left in the oven too long? Mine took about 30 minutes but I noticed it browns a lot faster during the last few minutes … stir, stir, stir!
Kimberly @ The Daring Gourmet says
Wonderful, I’m so glad you enjoyed it and appreciate your feedback! And that’s a good point, it browns very fast during the last two minutes and being a little over-baked could also explain the bitterness.
vanessa says
Hello, I’ve made different granola recipes but always end up with a bitter after taste.
I find the oats have this taste after I bake them in the oven.
Any idea why I even bake them for less time but they still get these after taste.
I would really like to make this recipe but I don’t want to throw it away.
This ever happens to you?
Kimberly @ The Daring Gourmet says
Hi Vanessa! I’m not really sure why that would be. Using olive oil can make it taste a bit bitter. Also, make sure you’re using old-fashioned oats. I’ve never noticed it tasting bitter, but maybe it’s just because I’m used to the flavor? If you do try this recipe let us know if it has the same after-taste you’re referring to.
Ekka says
Hello Kimberly, great recipe for granola. Very delicious. Is essential to bring honey to boil before poring it over the oats? My concern is that it is adviced not to heat the honey, as it looses its goodness. Many thanks!
Kimberly @ The Daring Gourmet says
Hi Ekka, I’m so glad you enjoyed it, thank you! Heating the honey is strictly for the purpose of making the honey more liquid so that it will evenly coat the oats. It doesn’t need to “boil” per say, but hot enough (near boiling) so that its consistency becomes more like water/oil.
ufixit says
The Bottom Line
There is no good evidence that coconut oil can help you lose weight or cure Alzheimer’s disease.
MCT oil may lead to modest weight loss when substituted for other oils.
There is no good evidence that “virgin” coconut oil does less damage to your heart than conventional coconut oil.
Kimberly @ The Daring Gourmet says
Hi ufixit, I haven’t made any such claims and on those particular points, especially as it relates to Alzheimer’s, the evidence is light and inconclusive.
My husband recently published an article all about healthy and unhealthy cooking oils that may interest you: http://www.daringgourmet.com/2015/02/13/a-comprehensive-guide-to-cooking-oils-the-good-the-bad-and-the-ugly/
Renee L. says
I’ve made this recipe several times, it’s my “go to” recipe for healthy granola. It’s wonderful and everyone in my family loves it! Even my teenagers love it. It’s easy to make and I always double the batch so it lasts several days at a time. Thank you for creating and sharing this awesome recipe.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Renee, thank you!
Debbie says
I’ve made 4 batches and love it and everyone I share it with feels the same. Thanks!
The Daring Gourmet says
Thanks, Debbie, I’m so happy to hear it’s been such a big hit! Thank you for taking the time to leave feedback!
Jolenne Stewart says
I add wheat germ and almond meal to this recipe and slivered almonds and real maple syrup and a tlb spoon of cinnamon. I call it Jody’s Granola! Very healthful.
The Daring Gourmet says
That sounds fabulous, Jolenne, thanks for sharing your ideas!
Debra says
Honey is also just sugar. Not that I’m opposed, but it is still sugar.
Thanks for your recipe.
Debra
The Daring Gourmet says
Hi Debra! Honey is definitely sugar. But it’s not “just” like sugar. Here are a few key differences: Honey has a lower glycemic index than sugar does. For this reason granulated sugar converts to fat stores more easily than honey. It’s not a huge difference, but it is lower nevertheless. Another factor, honey, especially raw honey (which is what I use and recommend) has vitamins, minerals, antioxidants, and several medicinal properties that sugar does not. Sugar is also highly processed. Bottom line: Yes, honey and sugar consumption should both be limited. But if you’re going to use one, side by side honey is the better option. Then of course there are other options, like agave, that have an ever lower glycemic index.
jesusan says
Agave is not a healthy substitute for sugar. Apparently it is equivalent to eating high fructose corn syrup. According to WebMD, it is mostly fructose, which contributes to insulin resistance, which is the precursor to diabetes. The Amarican Diabetic Association does not consider agaive to be diabetic diet friendly. In addition, it is made using a chemical process that involves genetically modified enzymes. This is according to a nutritionist I trust. Everyone should investigate this thoroughly before settling on it as a healthier alternative.
The Daring Gourmet says
Agave is mostly fructose, yes, but fructose and high fructose corn syrup are two entirely different things. Fructose is the naturally occurring sugar in all fruits. High fructose corn syrup is a highly processed man-made substance and I avoid it like the plague. The glycemic index of high fructose corn syrup is 87 and the GI for agave is 30. Fructose has a glycemic index of 19, which is the lowest of all natural sugars. I wouldn’t consider any form of sugar to be “diabetic friendly” and all forms should be limited. But when it comes to making choices as to which form of sugar to use, for a diabetic glycemic index is an important factor to consider.
I’m not trying to defend agave – I personally don’t use it. My husband and I tend to avoid a lot of the “trendy” food items on the market that are accompanied by a lot of hype. In fact, the only time we ever purchased it was when my mother-in-law was visiting because that’s primarily what she uses. As for gentically modified enzymes in the agave syrup production process, I’ve heard of that before but don’t know anything about – I wouldn’t rule out that possibility.
theculinaryklepto says
I am making this granola tonight. It is just the recipe I was looking for!
The Daring Gourmet says
Hello, culinaryklepto, and welcome! I’m so happy you found my site – have fun with the granola!
Stacey says
This was delicious, our whole family enjoyed a healthier version. Thank you! I’m making another batch today
The Daring Gourmet says
I’m so happy to hear that, Stacey! Thank you for making it and for your feedback! :)
Ruby says
Could you swap the honey for agave syrup to make this recipe vegan, do you think?
The Daring Gourmet says
Hi Ruby! Absolutely! Agave and maple syrup would both work great. I love the flavor of maple syrup in granola (of course you would just want to make sure it’s 100%).
Tina says
I’m making this right now and it smells wonderful! Thanks for posting.
The Daring Gourmet says
Hi Tina! I’m so happy you’re making this! I LOVE the smell of baking granola, too!!
Marie says
Thanks for this recipe- I looked at several online and yours looks the healthiest of the lot. Glad it can be frozen as I would rather make a couple batches at one time and then not have to do it every week or so.
The Daring Gourmet says
Hi Marie, I’m so happy you found this recipe! Depending on how quickly you go through it, you could try refrigerating it as well. Really, this granola will keep quite a while even at room temperature since there’s nothing in it that would spoil for a long time.
Svetlina says
Hi Kimberley, I didn’t even know they did blog templates especially for recipes. Here you are, learnt something new. Anyway, it didn’t stop me and i filled a big container of it. Had it for breakfast it’s yummy! I love the smell of it too. It’ll be easy to do again without measuring. I’ll stay tuned to see what other new stuff I can add to my cooking repertoire. Take care, Svetlina
The Daring Gourmet says
Hi Svetlina, I’m so glad you enjoyed the granola! Thank you so much for making it and for your feedback! I look forward to your trying some of the other recipes!
Svetlina says
Hi there, thank you for this recipe. Am just about to make my first home made granola. I love the tone of your blog – I also have young children and I think it’s a great idea to make healthy food with kids. So many people just do traditional baking with their kids which builds unhelpful emotional links to food.
Anyway, just a quick request… For us people on the other side of the pond, it would be fab to have the ingredients measured in grams and mililitters. Cups are too confusing when you haven’t been brought up with them.
Just a thought!
I’ll get on with the cooking now and let you know how I got on x
The Daring Gourmet says
Hi Svetlina! Thank you for the compliment! You know, I would love to be able to include the metric system in my recipes, but haven’t been able to find a recipe box that comes with the conversion capacity. I’ve looked around and haven’t found a U.S. based food blog that has that conversion capacity built into their recipe boxes (all of them are in standard American measurements), so I’m having to assume it isn’t available – at least not yet. So for the time being I hope it won’t stop you from googling the measurement conversions and trying some recipes! Thanks again for your feedback and kind words!
Lasma Skramstada says
This recipe is what i was looking for :) I will be making it today. Thanks for sharing;)
The Daring Gourmet says
So happy to hear it, Lasma! Thanks so much for stopping by! :)
Anonymous says
Thank you for posting this recipe. I’ve just made a batch and it is delicious! I know granola is easy to make, but in the past I have never quite got it right so I always resorted to the supermarket brands (which are never as fresh tasting). I think using the coconut oil is the trick. So yummy!! Also the ingredients you have used are compatible with my anti-cancer diet so I am extra happy about that. Thanks again!
The Daring Gourmet says
Thank you so much for making it and for taking the time to leave your feedback! I am absolutely thrilled that you enjoyed it so much! I agree, the coconut oil really adds a lot. I love cooking and baking with coconut oil. Besides its health benefits, it contributes such a great flavor. Thanks again and I hope you’ll visit often and try some more recipes on here :)
Anonymous says
wow high calorie!
The Daring Gourmet says
While granola can be a very nutritious and healthy food (like this one – no refined oils or sugars and lots of healthy ingredients), I wouldn’t call it a “diet” food. Still, when comparing calories, this granola is lower cal than most store-bought granolas, including low sugar/low fat ones.
Anonymous says
I make granola weekly….food allergies in my house. What I have found is that if you scrap it off the hot cookie sheet into a pile to cool, you may end up with some of those clumps. I also don’t even bother to stir mine much anymore….less stirring equals more clumps. I am not sure why clumps are so coveted in my house but they are.
The Daring Gourmet says
I love clumpy clusters, too :) But they just can’t be adequately achieved without a lot of sugar and oil. It’s true, you may get a few little clusters by not stirring, in which case it would need to be baked at a lower temperature for a longer period of time because it burns so easily! Your family is very fortunate to get freshly made homemade granola every week! :)
Cary says
This granola is great! I modified the ingredients a bit by adding more nuts (ground up in food processor), more coconut, ground up cocoa nibs, and no fruit. Made two trays and put ground up dark chocolate on one and left the other as is. After about five minutes of baking I stirred up the one with chocolate and it just barely coated everything in chocolate. Both were excellent in the end and approved by my whole family. Thanks for the wonderful recipe!!
The Daring Gourmet says
Hi Cary, I’ll bet your chocolate version was fabulous! Thanks so much for your feedback and I hope you’ll visit frequently!
Eve says
It looks delicious! I was wondering about calories..
The Daring Gourmet says
Hi Eve! Great question! I just did a quick, rough tally of the ingredients. The total calories for the entire batch is around 2800, 1250 of which is just the oats. If a serving is around 1/2 cup, then it’s roughly 230 calories per serving (excluding the skim milk, if that’s what you’re using). Considering this entire batch only has 1/3 cup of honey and 3 tablespoons of coconut oil, that gives you an idea of how many calories are in most standard granolas!
Eve says
Thank you! I can’t wait to try it :)
Susan says
Ooooo, I was thinking about making a request for granola, so I’m glad you posted a granola recipe. I was curious about freezing granola and you answered my question on that too. Thanks!
The Daring Gourmet says
You are so welcome! :) And as I wrote in the post, this is a good “base” recipe – feel free to experiment with adding whatever other ingredients and variations of dried fruits and nuts you like. Also, if you prefer sweeter granola, add more honey. This recipe derives most of its sweetness from the dried fruit.
Tori says
this looks delicious! i love how you included your kids in the process, too. so cute!
The Daring Gourmet says
Thanks, Tori :)
Kathleen Richardson says
Wonderful recipe for a delicious breakfast. Do you suppose some of it could be frozen if it couldn’t all be eaten within a week?
The Daring Gourmet says
Thank you, Kathleen! Great question and yes, granola freezes quite well. Just pack it in an airtight plastic container or bag with as much air removed as possible. It freezes well for up to a couple of months.