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.
Don’t forget to also try these Mega Healthy Peanut Butter Cookies!
Healthy Homemade Granola
- 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.)
- 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.
Originally published April 29, 2013