My Favorite Homemade Granola

Today, I want to share something really simple: my favorite granola recipe. 

I've always loved cereal, but honestly, it's hard to find cereal that is actually nutrient-dense. Most cereal options don't contain much protein, are way too high in added sugar, and don't give enough healthy fats or fiber to keep you satisfied and keep your blood sugar stable for long.

When I first started my own journey of buying less processed foods and making more from scratch, cereal was one of the things I knew I'd have to tackle! I've been making and tweaking this granola recipe for a couple years now, and trust me, it will be one of the most filling, satisfying, and nourishing things you've ever eaten for breakfast or for a snack.

I like to eat it with fresh berries and plain Greek yogurt, and pair it with quick egg scrambled with some greens. I hope you love it as much as I do!

Homemade Granola
Ingredients
3 cups rolled oats (preferably organic; gluten-free if necessary)
1 cup quinoa flakes*
1 ½ cups raw nuts (I like a combination of pepitas and pecans; walnuts, sliced almonds, or sunflower seeds would be great too!)
¾ tsp salt
1 tsp ground cinnamon
2 Tbsp hemp hearts
½ extra-virgin olive oil** (or melted coconut oil)
½ cup maple syrup or honey
1 tsp vanilla extract
¼ cup unsweetened coconut flakes (optional)
2/3 cup dried or freeze-dried fruit (optional) (I like tart cherries or freeze-dried strawberries)


Directions

1. Preheat oven to 350. Line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine dry ingredients except dried fruit and coconut flakes. Then add the oil, honey, and vanilla, and mix well.
3. Pour the granola onto the pan and spread into an even layer.
4. Bake until lightly golden, 20-25 minutes, stirring half-way through baking (and adding coconut flakes, if using). 
5. Let cool undisturbed for at least 45 minutes, then break into pieces. Mix in dried or freeze-dried fruit if using immediately (within 1-2 weeks stored in an airtight container at room temperature); if freezing, leave the dried fruit un-mixed and just add it in as you eat it. I often leave the dried fruit out entirely and use fresh fruit instead.

Flavor options

• Chocolate Cherry Granola: add cacao nibs and use tart cherries for the fruit. 
• Tropical Granola: use dried pineapple for the dried fruit and don't skip the coconut!
• Peanut Butter Chocolate Granola: add cacao nibs after baking. Use raw peanuts for the nut, and add 1-2 Tablespoons of PB2 peanut butter powder. (I suggest skipping the cinnamon for this variation.) 
• Savory Granola: swap out the liquid sweetener for one egg white. Instead of the cinnamon and vanilla, add 1 Tbsp nutritional yeast, 1/2 tsp ground thyme, and 1/4 tsp each garlic and onion powder. Skip the coconut flakes and the fruit (obviously). I recommend sunflower seeds, cashews, and pumpkin seeds in this flavor variation. Use it as a crunchy topping on salads or soups, or just eat it by the handful!
• Low-FODMAP Granola: use walnuts, pecans, pepitas, or macadamia nuts for the raw nuts. Use maple syrup instead of honey. Use freeze-dried blueberries for the dried fruit (or serve with fresh blueberries). The recipe should be low-FODMAP at a standard 1/2 cup serving.

Notes
* Quinoa flakes: this is a great way to up the protein in your granola recipe. I find mine at Natural Grocers where I live, but it's available in the health foods section of many grocery stores. If you can't find it, you can always just substitute another cup of oats.
** Olive oil: yes, olive oil does bring with it some lovely savory flavor. If this bothers you, you can absolutely substitute melted coconut oil or another mild-tasting oil of choice. Personally, I use olive oil in all kinds of baking, both sweet and savory!

Affiliate links
I've provided links to some of my favorite products to use for this granola. These are all products that I personally use, love, and recommend as food-as-medicine to my patients. 

Recipe adapted from Cookie and Kate 

Enjoy, and let me know what you think and what creative flavor options you come up with!

Erica Golden, RDN, IFNCP

Registered Dietitian Nutritionist, cooking enthusiast, integrative and functional nutrition therapist, mental health and gut health expert.