Why buy sugar loaded store bought breakfast cereals when you can make a batch easily at home? Low on sugar, these easy to make home made granola makes a delicious topping for smoothies, yogurt and much more. Easily customizable with available ingredients in your pantry plus interesting ideas on how to use them!
Healthy Homemade Granola Recipe is a No fuss, delicious breakfast cereal or snack that is naturally sweetened with honey and made with coconut oil. Can be added to smoothies, parfaits and eaten as a snack with yogurt.
Made with pantry staples, this is a travel friendly snack for kids and adults and can be easily customized according to available ingredients.
The best part about home made granola is the fact that you can control the amount of sugar. The only cereal we stock at home is granola and these come handy for days when we are both running to our respective work desks in the morning or are hungry in the afternoon and need a little snack to satisfy our tummies.
Fruit and Yogurt Parfait topped with granola is a summer favorite breakfast at home. It also doubles up as a great afternoon snack when you feel a little peckish. Instead of reaching out for a bag of chips, this is a much wiser option.
Another favorite and a must bake at home is our Oatmeal Raisin Cookies. They are eggless, contain no refined sugar and supremely delicious.
My version of the granola recipe is more dry in texture and not the one with clusters. Simply because I add very little honey, just enough, as we both prefer it that way.
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Benefits of Home Made Granola
- Useful for trekkers, hikers or backpackers as they can be packed in portion sized packs.
- Carry on breakfast or snack for busy working individuals.
- Light weight travel snack for long road trips with kids.
- Long shelf life
- Easy to store - Either in small zip lock covers or a mason jar.
- Budget Friendly and easily customizable according to available ingredients.
I remember our trip, back in 2019 to the Char Dham or the 4 holy destinations in Northern part of India. We had to trek / hike at high altitude with cold winds and unexpected rains.
The small packs of granola totally saved us from losing energy. We enjoyed it with some warm milk and flavored yogurt which we had packed.
Ingredients
Old Fashioned Rolled Oats - I have used a regular variety. You can use 100% gluten free oats too.
Nuts - I have used unsalted Almonds and Cashews as they are always stashed in my pantry. You can add pine nuts, walnuts, pistachios (unsalted) or any nuts of your choice.
Seeds - I have used pumpkin and melon seeds. Once the seeds toast, they taste incredible.
Coconut Oil - I absolutely love the flavor of coconut oil in granola. This can be easily substituted with melted butter as well.
Honey - You can opt for maple syrup or regular sugar for the recipe instead of honey. For a sweeter granola with clusters, please add more honey around 1/2 cup.
Spices - I have used cardamom and nutmeg as I love the combination of these spices with coconut oil.
We both do not prefer cinnamon flavor, which is the popular choice of spice for granola. Though I have to admit that it does smell amazing during baking.
Vanilla Essence - Optional ingredient but we love it! You can alternatively use orange blossom water or rose essence too for a fruity flavor.
Other Ingredients that can be added to Granola
Below are some of my suggestions, feel free to customize!
- Dried fruit like kiwi, apricots, raisins, sultanas, dates, prunes or berries like cranberries, goji berries, blueberries etc. Add them only after the granola is baked and cooled. If these are added while baking, it will burn and taste bitter. Avoid candied fruits if you are looking at controlling the sugar content.
- Apricots and dates can be roughly chopped and added so that the pieces are evenly distributed.
- For kids, you can add white chocolate chips or milk chocolate chips. Add them after the granola has cooled down and ready to be stored.
- Any variety of nuts can be added. I generally do not recommend peanuts in granola. I also add smaller nuts like pistachios and walnuts during the last 10 minutes of baking.
- You can play around with spices as per your preference. During fall, pumpkin spice mix would make a lovely addition to the granola.
How to Use Homemade Granola
- As cereal for breakfast with milk or yogurt.
- Add it to your muffins or pancakes for breakfast.
- As a topping on Chia Pudding
- Can be mixed in a cookie dough
- Yogurt Parfait with fruits of your choice
Step by Step Instructions
(1) Pre-heat the oven at 200 degree Celsius for 10 minutes.
(2) Line the baking tray with parchment paper and keep aside.
(3) In a large mixing bowl, add the rolled oats, nuts, seeds and the spices. Mix well.
(4) Now add the coconut oil and the honey and mix well.
(5) Add the contents on to the baking tray and spread evenly using a spatula.
Bake this at 150 degree Celsius for 25 minutes. Turn the baking tray after 15 minutes of baking time for even baking.
Cool the tray on the wire rack and then store it in an air tight container until further use.
Recipe Notes
- Always bake granola at lower temperature and don't forget to turn the tray once between the baking time.
- Baking temperature might vary depending on oven. Would recommend checking after 15 minutes.
- Allow the granola to completely cool down before consuming or storing.
- For a clumpy granola or granola with clusters, add more honey to the mix.
Some Indian Inspired Oats Recipes
- Oats Idli - Steamed, low oil South Indian Breakfast made with steel cut oats.
- Oats Chilla - A savory crepe made with oats and chickpea flour.
Travel Friendly healthy snack recipes
Frequently Asked Questions
It lasts more than a month when stored in an airtight jar.
If your granola turns soggy over time or loses crispness, just empty the contents in a baking tray lined with parchment paper and bake at 120 Degree Celsius for 5 minutes until crisp. Cool and store in airtight jar.
If made at home using moderate amount of sugar, then yes it is! Anything in excess should be avoided.
Yes. Simply skip the honey from the recipe and bake it. It tastes equally good.
I have used coconut oil as I love the aroma. You can use olive oil or avocado oil. Any neutral oil would do the trick. Alternatively, butter can be added as well.
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Granola Recipe
Equipment
- Oven
- Measuring cups and spoons
- Mixing Bowl
- Parchment Paper or Baking Paper
- Baking Tray (13" X 11"with 0.5" height)
Ingredients
1 cup 250ml, 1 tbsp 15ml, 1 tsp 5 ml
- 2 cups Rolled Oats
- ½ cup Almonds
- ¼ cup Cashews
- ¼ cup Pumpkin Seeds
- ¼ cup Melon Seeds
- 2 tbsp Coconut Oil
- 3 tbsp Honey
- ¼ tsp Cardamom powder
- ¼ tsp Nutmeg powder
- ½ tsp Vanilla Essence
Instructions
- Pre-heat the oven at 200 degree Celsius for 10 minutes.
- Line the baking tray with parchment paper and keep aside.
- In a large mixing bowl, add the rolled oats, nuts, seeds and the spices. Mix well.
- Now add the coconut oil and the honey and mix.
- Add this on to the baking tray and spread evenly using a spatula.
- Bake this at 150 degree Celsius for 25 minutes. Turn the baking tray after 15 minutes for even baking.
- Cool the tray on the wire rack and then store it in an air tight container until further use.
Notes
- The recipe yields 3 and 1/2 cups of Granola. The recipe can be easily doubled for a big batch. Ensure you bake in two separate trays for even baking.
- Always bake granola at lower temperature.
- Turn the tray once between 25 minutes of total baking time. This helps in even baking and prevents over-roasting of the nuts.
- Baking temperature might vary depending on oven. Would recommend checking after 15 minutes.
- Allow the granola to completely cool down before consuming or storing.
- For a clumpy granola or granola with clusters, add more honey to the mix. 1/2 cup for the above measurements would be sufficient. The mixture should be sticky when placed on the baking tray.
- Dried fruit like kiwi, apricots, raisins, sultanas, dates, prunes or berries like cranberries, goji berries, blueberries etc. Add them only after the granola is baked and cooled. If these are added while baking, it will burn and taste bitter.
- Avoid candied fruits if you are looking at controlling the sugar content.
- Apricots and dates can be roughly chopped and added so that the pieces are evenly distributed.
- For kids, you can add white chocolate chips or milk chocolate chips. Add them after the granola has cooled down and ready to be stored.
- Any variety of nuts can be added. I generally do not recommend peanuts in granola. I also add smaller nuts like pistachios and walnuts during the last 10 minutes of baking.
- You can play around with spices as per your preference. During fall, pumpkin spice mix would make a lovely addition to the granola.
- Shelf life of granola is more than a month. If it does get soggy, re-bake in the oven for 5 minutes until it crisps up, cool and store.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
Another winning recipe! I used pecan nuts and sunflower seeds instead of cashews and pumpkin seeds. This granola turned out perfectly. I'm so thrilled to be able to control our sugar levels and to add exactly what we want in granola. Thanks for sharing your awesome recipes!
I am very happy to know the recipe worked for you. Loved your addition of pecans, will try that next time I bake a batch.
I've made your granola at least twice a month. Comes out perfect every time. Thank you again.
Thank you so much for your feedback. Really appreciate it. Happy Holidays to you and family.