Inside: Check out this easy homemade granola recipe using just a few basic ingredients. Easy to adapt to nuts and seeds you already have available.
Recipe overview
Prep time: 10 minutes Bake time: 45 minutes Ingredients: oats, walnuts, coconut, sunflower seeds, cinnamon, salt, butter, maple syrup, brown sugar, vanilla
Have you ever found yourself spending a normal amount of money at the grocery store each week despite having overstuffed cabinets and overstuffed refrigerators?
When I find myself in a situation like this, I try to find every possible way to cut down on my grocery bill and reduce food waste.
Homemade granola is a great way to reuse those half-empty bags of nuts and seeds that are taking up space in your pantry. 10 minutes of hands-on time and you’ll have breakfast and yogurt toppings for the next week or more.
I’ll come up with a month’s worth of dinners for you.
Stay on top of my 4-week meal plan, including recipes for every meal, shopping list, and tips on likes and dislikes.
This healthy homemade granola recipe uses walnuts and sunflower seeds, but is flexible. So use what you have on hand.
Also, store-bought granola tends to be very sweet, but if you make it yourself, you can adjust the sweetness to your liking.
Even if you are new to making granola, it is very easy to make.
Ingredients for healthy homemade granola
Oats: I prefer old-fashioned oats over quick oats in this recipe Walnuts Coconut flakes: You can use sweetened or unsweetened coconut Sunflower seeds: You can also use pumpkin seeds (shelled seeds called pepitas) Use) Cinnamon Salt Butter Maple Syrup: Use real maple syrup (vsrus pancake syrup). brown sugar vanilla essence
You might also like: Double Chocolate Granola Clusters made with cocoa and mini chocolate chips.
How to make homemade granola
Combine all dry ingredients (oats, walnuts, coconut, sunflower seeds, cinnamon, and salt) in a large bowl.
Melt the butter in a small saucepan over medium heat. Reduce heat to low and add maple syrup, brown sugar, and vanilla. Mix and remove from heat.
Pour the wet ingredients over the oat mixture and mix until thoroughly coated.
Spread the granola in an even layer on a baking sheet (lined with parchment paper or a silicone baking mat). Bake for 45 minutes, stirring halfway through baking time.
Let the granola cool, break it into small pieces, and store it in an airtight container at room temperature. This granola will keep for several weeks.
Tip: If you prefer granola clusters, whisk 2 egg whites and mix into the granola before spreading on a baking sheet.
Eat this granola on its own as a snack, have it for breakfast with milk or fresh fruit, or sprinkle it on yogurt. enjoy!
variations
This easy granola recipe is very flexible. I’m passionate about reducing food waste, so feel free to swap out existing ingredients. Some ideas:
Substitute another nut (such as sliced almonds, chopped pecans, chopped cashews or pistachios) or use a mix instead of walnuts Substitute pumpkin seeds for sunflower seeds Substitute 1/4 cup of maple syrup Use 1/4 cup honey. For a less sweet granola, add 1 tablespoon each of brown sugar and maple syrup.
material
3 cups old fashioned oats 1 cup walnuts 1/2 cup coconut flakes (sweetened or unsweetened) 1/2 cup sunflower seeds 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 stick butter 1/2 stick pure maple syrup 4 cups 1/pack brown sugar 4 cups pure vanilla extract 1/2 teaspoon
Instructions
Preheat the oven to 250 degrees F and line a baking sheet with parchment paper or a silicone baking mat. Combine all dry ingredients (oats, walnuts, coconut, sunflower seeds, cinnamon, and salt) in a large bowl. Melt the butter in a small saucepan over medium heat. Reduce heat to low and add maple syrup, brown sugar, and vanilla. Mix and remove from heat. Pour the wet ingredients over the oat mixture and mix until thoroughly coated. Spread the granola in an even layer on a baking sheet (lined with either parchment paper or a silicone baking mat). Bake for 45 minutes, stirring halfway through baking time. Let the granola cool, break it into small pieces, and store it in an airtight container at room temperature.
Precautions
*You can use your favorite nuts such as pistachios, almonds, and pecans.
*You can use any seeds you have, such as pepitas (shelled pumpkin seeds).
*Nutritional information is based on walnuts and sunflower seeds.
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Nutrition information:
yield: 11
Serving Size: Recipe 1/11
Amount per serving:
calorie: 268Total fat: 16gSaturated fat: 5gTrans fat: 0gUnsaturated fats: 10gcholesterol: 11mgsodium: 493mgcarbohydrates: 28gfiber: 4gsugar: 11gprotein: 6g
