This healthy granola is made with healthy oils and without refined sugar.Ā It’s also very customizable to your particular likes and needs.Ā 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. Ā I know what’s in it – and what isn’t. Ā Plus, a lot of things just taste better homemade.Ā And they’re often healthier.Ā Take granola for example. Ā Even a lot of the organic, “healthy” granola you buy in the store is made with sugar.Ā And while it may be organic sugar, it’s still sugar.Ā And while it may be made with organic vegetable oil, it’s still vegetable oil.
This granola contains no refined sugars or vegetable oils. Ā 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. Ā Substitute any dried fruits, nuts or seeds of your choice.Ā 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. Ā It was a family tradition to sit down to a bowl of muesli every Sunday morning. Ā Traditional muesli is a breakfast of raw oats, nuts, seeds, dried fruits, and topped with some milk, yogurt, honey, fresh fruit and berries.Ā It’s wonderfully healthy and delicious! Ā Enjoying muesli as I do, I like to add a lot of these extra things to my granola as well.Ā Sesame seeds for exampleĀ add a great flavor, especially once they’ve been toasted with the oats.Ā I also like to add flax seeds because they’re high in omega 3’s and a good source of fiber.Ā Sunflower seeds are a good source of vitamin E and magnesium and also contribute a great flavor.Ā They also have a great flavor.Ā Ā 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.Ā 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.Ā Add the nuts, seeds and unsweetened flaked coconut.Ā Stir to combine.
Combine the honey and coconut oil in a small saucepan and bring it to a boil. Ā Let it boil for a minute and then remove it from the heat. Ā Add some almond extract if you like. Ā 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. Ā 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. Ā 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
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! :)