Homemade granola is one of my all-time favorite breakfasts! And while it's surprisingly easy to make, I do have to warn you: once you go homemade, you won't go back to store bought!
It's that good. This granola's truly ruined store bought granola for us...
Recently, my mom's been enjoying adding granola to her overnight oats for a crunch, so how perfect would it be to make some homemade granola for Mother's Day?
Although, she's a little picky with her granola. She doesn't like any fruit in it. I know! As a dried fruit and freeze-dried fruit lover myself, I don't understand.
So I'll be gifting her a jar of granola, sans fruit, with lots of nuts and seeds for healthy fats and omega-3 fatty acids!
How to make granola
The base of most granola is oats. If you're gluten-free, make sure you're using gluten-free oats! You can also add other grains like millet or quinoa, but I tend to stick to just oats. I tried quinoa once but didn't like the hard crunch it added.
The oats and mix-ins (nuts and seeds) are then coated with a mixture of oil, sweetener, salt, and spice.
For the oil, I like using something neutral like grapeseed or olive oil (not extra virgin), and maple syrup for the sweetener. Honey works too (honey almond granola? YUM) but maple syrup is easier to pour in and out of a measuring cup so I almost always opt for the maple.
The fun part: Choosing the mix-ins!
You can add anything your heart desires to your granola! I suggest at least one kind of nut and one kind of seed. I added almonds and coconut flakes, as well as sunflower seeds, flaxseed, and chia seeds.
I didn't add any this time, but I also like adding dried fruit! The combination of dried cranberries, almonds, and coconut is my go-to. Although, my dream granola would have coconut, chocolate chunks, and freeze-dried strawberries in it. Is it weird that I have a dream granola? Probably.
When dried fruit to your granola, it's best to add it after the granola's finished baking. Dried fruit can get rock hard in the oven, and nobody wants to feel like they're eating pebbles for breakfast.
You can also add fresh fruit like I did in my apple pie granola!
If you're adding coconut, don't mix it in with the rest of the ingredients! It tends to toast quicker than other nuts, so if you keep it in the oven for the full 40 minutes, they'll be on the verge of burning.
The coconut should be left on the side until all the other ingredients are put into the oven. While the granola's baking, add the coconut flakes into the bowl that you were using and toss until they're coated with the leftover maple syrup mixture. About 10 minutes into baking, take the baking sheet out, add the coconut and toss it into the rest of the granola, and put it back into the oven.
Take the granola out of the oven and toss it every 10 minutes. This step helps the granola bake evenly so don't skip it!
Once the granola is finished baking, give it one last toss and let it cool completely! I'm all for eating warm baked goods minutes after it comes out of the oven, but the nuts stay a little chewy until it's completely cooled. Who would want chewy granola, right?
You can enjoy your homemade granola in so many ways!
- With milk (dairy or non-dairy)
- Sprinkled on yogurt or kefir
- Sprinkled on chia pudding
- Sprinkled on açai bowls and smoothie bowls
- Mix it into muffin batter
- Mix it into cookie dough
- Garnish your boring vanilla ice cream
Tristan loves to have his granola in a big bowl of kefir, but my favorite way to eat granola is to combine it with a little muesli in a bowl and pour over some cold almond milk. I cut it with the muesli only because I want to make the batch last a little longer!
If you like my homemade granola recipe, don't forget to follow me on Pinterest! And if you make this granola, make sure to snap a photo and share it with the hashtag #aimadeitforyou so I can see it on Instagram!
Homemade Granola with flaxseed and chia
- 3 cups (300g) old fashioned oats
- ½ cup (70g) sunflower seeds
- ½ cup (70g) almonds, chopped
- ¼ cup (40g) ground flaxseed (if you're not a big fan of flax like I am, start with 2 tablespoons)
- ¼ cup (40g) chia
- ½ cup (120ml) maple syrup
- ⅓ cup (80ml) grapeseed oil
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (30g) unsweetened coconut flakes
- Preheat the oven to 320°F/160°C. Line a baking sheet with parchment paper and set aside.
- In a large bowl, add the maple syrup, grapeseed oil, vanilla extract, salt, and cinnamon. Whisk together until combined.
- Add the oats, sunflower seeds, chopped almonds, ground flaxseed, and chia to the bowl and stir until everything is coated in the maple mixture.
- Pour the mixture onto the parchment paper lined baking sheet and spread into an even layer. Bake in the preheated oven for 10 minutes.
- While the granola is baking in the oven, add the coconut flakes to the bowl and toss to coat with leftover maple mixture. Add the coconut to the granola on the baking sheet, toss and spread into an even layer once again. Bake for another 30 minutes, tossing every 10 minutes.
- Let it cool completely before serving.