Makes 9 Servings - $1.43 per serving Show Detailed Pricing
- 3 cups whole rolled oats
- 1/2 cup flaxseed meal
- 1/2 cup sunflower seeds (or pumpkin seeds)
- 1/3 cup almonds, chopped
- 1/2 cup dried sweetened cranberries
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 2 teaspoons almond extract
- 2 teaspoons vanilla extract
- 1/2 cup coconut oil (melted)
- 1/3 cup maple syrup (or honey)
- 1/4 cup water
Prep Time: About 10 minutes
Cook Time: About 60 minutes
- Preheat the oven to 275 degrees.
- With a fork, combine rolled oats, flaxseed meal, sunflower seeds, almonds, cranberries, cinnamon, and salt in a mixing bowl, then add almond and vanilla extracts, coconut oil, and maple syrup or honey, and stir. As needed add up to ¼ cup water to help blend the mixture.
- Spread the granola evenly on a baking sheet lined with parchment paper (for easier cleanup), and bake for about an hour, gently stirring once about halfway through. To help the granola form clusters, use a spatula to press clumps together after stirring.
- Remove granola from the oven when it is just barely golden brown, as it will continue cooking even after removed from the oven. Baking times vary depending on the oven. Let the granola cool completely before transferring to a container.
- For gluten-free granola, be sure that your oats are gluten-free, as not all are.
Coconut Chia Pudding - Try our granola with homemade chia pudding!
The New York Times recently had an Op-ed about cutting down on sugar noting that breakfast was one of the worst culprits. Then they proceeded to forward you to more healthy breakfasts including granolas. Sadly all were higher in fat and sugar than this great recipe. Husband loves it. Weaning him off his favorite overly sugared granola. Easy to make to boot.
Granola: not just the healthiest way, but also the happiest way, to start every day. Maple syrup is a nice twist in this recipe, evoking a cozy breakfast in a farmhouse inn in Vermont. A few changes I make - cut the oil to 1/4 cup which is plenty, skip the dried cranberries which usually have preservatives, and make absolutely sure you use natural vanilla and not the artificial one that's cheaper. If real vanilla blows the top off the foodie budget, then skip the vanilla. And maybe throw in a handful of dried shredded unsweetened coconut. You'll get so addicted to this granola that you'll do what we do, which is insane I know - we take it on vacation with us for every breakfast!
I have never made my own granola, so I was excited to try this recipe! Since I love cinnamon and cranberries, I increased those ingredients. I also added a Moroccan spice that I use on a lot of different types of food (eggs, salad, meat, fish, etc.). I ended up with a sweet and savory granola I’ve been eating for breakfast and taking on hikes! For my next batch, I’d like to experiment with my lavender honey!