This granola recipe is perfectly crunchy and full of high protein clean ingredients! Once you try this homemade granola recipe, you will never get storebought granola again.
I don’t know about you, but I love granola! I mean let’s be real what’s not to love about it? It has got such a satisfying crunch and is so versatile. Granola can be eaten so many different ways and also at many different times – breakfast, snack, or after dinner treat! The options really are endless. Scroll down a bit to see some old and new ways to eat granola!
This granola recipe is the best granola recipe. Now, I may be bias, but it’s for good reason – it was the recipe my grandmother made growing up. I have such vivid memories of eating this granola with fresh goats’ milk in a little glass bowl. Actually, it wasn’t that long ago that we had a bake day and made this granola. I got to be alongside her seeing all her tips and tricks when it came to making this granola. If you can’t tell, it really was a staple growing up. I’m sure after giving this recipe a try, it’ll be a staple in your household, too!
Why You Will LOVE This Granola Recipe
- Clean ingredients – This recipe is made with clean ingredients only. That means there are all natural sweeteners in it and no processed ingredients.
- High protein – This granola is packed with high protein nuts and seeds that are guaranteed to keep you filled and give you energy.
- Simple – This recipe truly is simple. There is nothing complicated about making this granola.
- Affordable – While this recipe includes lots of nuts and seeds, I spend under $40 dollars to get the ingredients for this recipe. Although, I did have some of the things at home already. Some of these ingredients too I bought in bulk so they will last longer than just this one recipe.
Top Ways to Eat Granola
- Milk – One of my favorite ways to eat granola growing up was just in a bowl with milk. I loved that it didn’t get soggy fast, and I could take my time enjoying it.
- Yogurt – This one is a classic too. Eating yogurt with crunchy granola and fresh fruit never really gets old.
- Oatmeal – For a while my husband was on an oatmeal kick with loads of toppings and a great topping for oatmeal would be granola. Even with baked oatmeal and milk.
- Cottage cheese – I feel like cottage cheese has been making a comeback recently. I am a fan of cottage cheese. Well, it comes and goes in spells, haha. But cottage cheese with fresh fruit and crunchy granola would be so good!
- Smoothies – Weather it’s a smoothie in a glass or a smoothie bowl with lots of toppings, the texture difference between smooth and creamy and crunchy is the best combo.
Ingredients
Rolled oats
Sliced almonds
Slivered almonds
Pecans
Walnuts
Pumpkin seeds
Shredded coconut
Flax seed
Almond butter
Oil (olive or canola)
Agave or honey
Tools You Will Need
2 9×13″ baking sheets
2 large mixing bowls
Parchment paper
How to Make Granola Step-by-step
Before starting this recipe, preheat your oven to 260 degrees Fahrenheit so it can heat up while preparing the granola.
To start, mix all of the dry ingredients together in a large mixing bowl – rolled oats, walnuts, pecans, sliced almonds, slivered almonds, coconut, flax seeds and pumpkin seeds. Set aside.
Second, combine all of the wet ingredients in a large mixing bowl – softened almond butter, oil, agave or honey. I put my almond butter in the microwave for a few seconds to soften it so it is easy to combine with all the other ingredients and not so clumpy. Once fully mixed, add the wet ingredients into the dry ingredients. Mix together until really well combined.
Divide the granola mixture between 2 9×13″ that are lined with parchment paper and bake in the 260-degree Fahrenheit oven for an hour. 30 minutes into that hour, don’t stir the mixture but just rotate your pans so they get evenly baked. I moved the top one to the bottom rack and vice versa and turned the pan if that makes sense!
Once the hour is up, take the granola out of the oven and let it cool completely. Once cooled completely, break up into the desired sizes of pieces.
Enjoy plain, with milk, on yogurt and so many more ways!
This is a great recipe to make in the evening. Once you take it out of the oven, you can just set it on the stovetop to cool overnight and then you have homemade granola to go with your breakfast in the morning.
Storing The Granola
To store the granola, put into an airtight container (I like using a mason jar) and keep in a cool dark place at room temperature. Granola will stay good for up to 6 months if stored properly. If the above instructions are followed and the granola is cooled completely before doing all of the storage techniques, then you should be fine and have no issues!
The Best Homemade Granola
This homemade granola is perfectly crunchy and full of high protein balanced ingredient and is naturally sweetened. Once you try this, there is no going back to store bought granola!
Ingredients
- 4 cups rolled oats
- 1 cup sliced almonds
- 1 cup slivered almonds
- 1 cup pecans
- 1 cup walnuts
- 1 cup pumpkin seeds, roasted no salt
- 1 cup unsweetened coconut
- 1/4 cup flax seed or meal
- 1/2 cup almond butter - softened in microwave
- 1/2 cup oil - olive or canola
- 3/4 cup agave or honey
Instructions
- Preheat your oven to 260 degrees Fahrenheit and line 2 9x13" pans with parchment paper.
- Start by mixing all of the dry ingredient together in a large mixing bowl - 4 cups rolled oats, 1 cup sliced almonds, 1 cup slivered almonds, 1 cup pecans, 1 cup walnuts, 1 cup pumpkin seeds, 1 cup unsweetened coconut, 1/4 cup flax seed. Set aside.
- In another large mixing bowl, combine all of the wet ingredients together - 1/2 cup softened almond butter, 1/2 cup olive or canola oil, 3/4 cup agave or honey.
- Once the ingredients are fully combined separately, add the wet ingredients into the dry and mix well, making sure everything is evenly distributed.
- Once evenly mixed, divide between the 2 9x13" pans that are lined with parchment paper.
- Bake in the preheated oven for 1 hour. 30 minutes into that hour, do not stir the granola, but rotate the pans so everything is evenly baked.
- After an hour, remove from the oven and allow to cool completely before breaking it up into desire chunks.
- Store the granola in an airtight container and place in a cool but dry dark place. Granola should last up to 6 months if stored properly.
- Enjoy your favorite way!
If you tried this recipe out, we would love a rating and a comment from you!
Leave a Reply