Homemade Healthy Granola

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5 from 4 votes

Homemade Healthy Granola

Prep Time5

Cook Time55

Course: Breakfast, Healthy, Meal Prep, Pantry

Cuisine: Australian, Vegetarian

Keyword: best granola recipe, easy granola recipe, granola clusters, healthy granola, homemade granola recipe

Servings:

Calories: 271kcal

Author: Sneh

Ingredients

4 cups (360 g) rolled oats
1 cup (80 g) shredded coconut
⅔ cup (120 g) raisins
½ cup (75 g) dried cranberries (craisins, sweetened or unsweetened)
¾ cup (50 g) raw almonds
⅓ cup (40 g) raw pecan nuts
¼ cup (35 g) pumpkin seeds pepitas
½ tsp sea salt flakes
Zest of 2 oranges
125 g unsalted butter
½ cup (120 ml) maple syrup
1 tbsp golden syrup

Instructions

Preheat oven to 130°C.
Line a large, rimmed baking sheet with baking paper (half sheet measurement)
Add rolled oats, coconut, raisins, cranberries, almonds, pecan nuts, pepitas, salt and orange zest to a large bowl.
Add butter, maple syrup and golden syrup to a small saucepan. Simmer on low heat for 5-6 minutes until butter has completely melted. Mix well.
Add the butter mixture to the bowl with the oat mixture. Mix thoroughly until the butter mixture coats everything evenly.
Tip the mixture onto the prepared baking sheet (half-sheet sized / 46cm X 33cm / 18 in X 13 in). Spread evenly to completely cover the baking sheet with the granola mixture. Press down on the mixture with a wooden spoon or spatula and compact it (this step is very important if you want chunks of granola)
Bake in the preheated oven for 55 minutes. Turn off the oven and allow the tray to rest in the warm oven for another 3-4 minutes.
Remove from the oven and cool the granola completely in the tray. This takes about an 1-2 hours.
Once cooled, granola will be crispy and dry and you will be able to break it into clusters. Store granola in a large air-tight container in a cool corner of your kitchen for up to 4 or 5 weeks.

Notes

Rolled Oats - If you have gluten sensitivity, ensure that your rolled oats are gluten-free.

Coconut - Shredded coconut can be substituted with desiccated coconut. Always use dried coconut, not fresh.

Butter - I use unsalted butter in this recipe as I add a pinch of salt to the granola. If using salted butter, skip the salt. Butter can be substituted with vegan butter, unrefined coconut oil or light olive oil.

Sweetener - I use organic maple syrup as my main sweetener. I add a tablespoon of golden syrup which is a light treacle or refined sugar syrup. It adds a caramel flavour and helps make the granola crunchier and firmer. If you can't find golden syrup, substitute with honey or just leave it out.

Dried fruit - Dried cranberries add a wonderful tartness while raisins add sweetness. You can use any other dried fruit instead - like goji berries, chopped dried apricots or sultanas. You can skip the fruit altogether for a lower-sugar option.

Make Healthy Granola Clusters - It is important to bake low and slow (lower temperature for longer duration). It is also important to press down and compact the raw granola before baking. Finally, the most important step after baking is to allow the granola to cool in the tray, undisturbed. This takes approximately 1-2 turns. Once it is completely cooled, you will be able to break it into lovely clusters.

Storage - Granola will stay fresh in a cool corner of your kitchen or pantry for up to 4-5 weeks if stored in an air-tight container. This healthy granola freezes well. Store in individual air-tight containers or vacuum-sealed bags for up to 3 months in the freezer. To eat, thaw at room temperature for a few hours.

Nutrition