Homemade Granola
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This homemade granola recipe is made with wholesome oils and without refined sugar. It’s also very customizable to your particular likes and needs. Above all, it’s wholesome and 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 usually more wholesome. 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 or olive oil.
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 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 and sunflower seeds for their benefits as well as for texture and 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.
Homemade Granola Recipe
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/olive 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. This will keep for up to a week.
Enjoy!
Be sure to try these other favorites:
- Whole Grain Molasses Cookies
- Chocolate Deception Cake
- Whole Grain Chocolate Cupcakes
- Whole Grain Zucchini Muffins
- Whole Grain Jam Squares
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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 (can use raw or roasted)
- 1 tablespoon flax seeds
- 1 tablespoon sesame seeds
- 1/3 cup raw honey
- 3 tablespoons extra virgin coconut oil or olive 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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
This would be such a fantastic breakfast option! Such a great way to start the day!
Looks so simple and delicious!
Can anyone tell me what a serving equals to in cups?
Thank you
Hi Janet, a serving is approx 1/2 cup.
Thank you!
Excellent recipe, our whole family really loved this granola, thank you!
Wonderful, Natalie, thank you!
Made this on the weekekend, great recipe. Tastes great.Thanks for sharing .
Cute helper…. God bless you all
Thank you, Arshad :)
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!
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.
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?
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.
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!
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.
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.
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/
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.
I’m so happy to hear that, Renee, thank you!
I’ve made 4 batches and love it and everyone I share it with feels the same. Thanks!
Thanks, Debbie, I’m so happy to hear it’s been such a big hit! Thank you for taking the time to leave feedback!
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.
That sounds fabulous, Jolenne, thanks for sharing your ideas!
Honey is also just sugar. Not that I’m opposed, but it is still sugar.
Thanks for your recipe.
Debra
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.
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.
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.
I am making this granola tonight. It is just the recipe I was looking for!
Hello, culinaryklepto, and welcome! I’m so happy you found my site – have fun with the granola!