Homemade Granola
Prep. Time
30 minutes
Cook Time
30 minutes
Servings
-
Difficulty
Easy
Soy-Free, Gluten-Free, dairy-free, egg-free
Oven
Cooking required:
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Allergens:
Mix, bake, and store—this vegan granola takes just a few simple steps and gives you a batch of crunchy, lightly sweet clusters of homemade granola. It’s the perfect combination of crunchy, sweet, and wholesome — and it fills your kitchen with the most amazing aroma while baking! This recipe is one of my favorites because it’s incredibly easy to put together, and you can customize it with your favorite nuts and seeds. Every time I make it, I feel like I'm treating myself to a little bit of comfort and healthy meal. Whether sprinkled on top of yogurt, mixed into smoothies, or just eaten by the handful, it functions as a meal or as a snack, whether you need an easy filling breakfast, or when you're traveling, since the granola holds up perfectly with no refrigeration for days.
Ingredients
17.5oz (500g) old-fashioned oats (for a GF recipe, make sure to use GF oats)
1/2 cup silvered sliced almonds
1/2 cup raw pumpkin seeds (Pepitas)
1/3 cup chia seeds
1/3 cup whole flaxseeds
1/2 cup raw pistachios and/or pecan pieces
1/3 cup rinsed raisins or craisins
4.2oz (120g) pure Maple syrup
Instructions
Preheat the oven to 380F/ 190C.
Onto an oven pan lined with parchment paper, spread the oats so they are mostly in one layer.
Spread all the seeds and nuts evenly across the pan on top of the oats. Bake for 10 minutes, take the pan out - mix gently, and place the pan back in the oven for 10-15 more minutes or until lightly golden.
Remove from the oven, add the raisins on top and mix well. Add the syrup ontop and mix until consistent. Pour the mix into a glass container and keep it sealed up to 2 days in room temperature, or refrigerated for 1 week.
Notes
Feel free to replace certain nuts or seeds suggested in this recipe with your preferred option(s).
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