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How To Make The Best Healthy Granola
Homemade, healthy granola is super easy to make and gives you control over the amount of sugar and quality of ingredients.
Course
Breakfast
Cuisine
Vegan, Vegetarian
Keyword
easy, gluten-free, low-sugar
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
20
Calories
118
kcal
Author
Eva Burg
Ingredients
1 1/2
cups
rolled oats
gluten-free if required
1/4
cup
millet
or quinoa, uncooked
1/4
cup
ground flaxseeds
3/4
cup
raw nuts
I used a mix of almonds, pecans, and hazelnuts
1/2
teaspoon
sea salt
1/2
teaspoon
ground cinnamon
1/4
teaspoon
ground ginger
1/8
teaspoon
ground cloves
1/4
cup
coconut oil
melted
3
tablespoons
maple syrup
2
tablespoons
blackstrap molasses
3/4
teaspoon
vanilla extract
Mix-ins:
1/4
cup
raisins
dried cranberries, or diced dried figs
US Customary
-
Metric
Instructions
Preheat oven to 300°F/150 °C.
Line a large baking sheet with parchment paper.
In a large mixing bowl, combine the oats, millet, flaxseed, nuts, salt, cinnamon, ginger, and cloves.
Drizzle the coconut oil, maple syrup, molasses, and vanilla over the mixture and stir until well combined.
Spread the granola evenly on the lined baking sheet and press it down with your fingers or a spatula.
Bake for 20 minutes.
Remove from the oven, mix in the dried fruits, press it back into an even layer and bake for additional 5-10 minutes.
Take the granola out of the oven and let cool completely before storing it in an airtight container.
Notes
Store leftover granola at room temperature in an airtight container for up to 2 weeks or in the refrigerator for up to 4 weeks.
Nutrition
Calories:
118
kcal
|
Carbohydrates:
12
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Sodium:
61
mg
|
Potassium:
126
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin C:
0.1
mg
|
Calcium:
20
mg
|
Iron:
0.8
mg