This homemade granola is packed with fiber-rich oats and heart-healthy fats from almonds and pumpkin seeds. It is naturally sweetened with maple syrup and dried cranberries. It is an excellent choice for breakfast or a snack—enjoyed on its own, with milk, or as a topping for yogurt and fresh fruit. Bonus, it can easily be made gluten free by using certified gluten free oats.
Prep Time
10 minutes
Cook Time
20 to 30 minutes
Makes
12 servings
Ingredients
4 cups old-fashioned rolled oats
1 cup raw almonds, chopped
½ cup raw pumpkin seeds
½ teaspoon salt
½ teaspoon cinnamon, ground
½ cup pure maple syrup
½ cup avocado oil or olive oil
1 teaspoon vanilla extract
Preparation
- Preheat the oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, stir together the oats, almonds, pumpkin seeds, salt, and cinnamon.
- In a separate small bowl, mix the maple syrup, avocado oil, and vanilla extract. Add the wet mixture to the dry ingredients and combine until the oats, nuts, and seeds are evenly coated.
- Spread the mixture onto the prepared baking sheet in an even layer.
- Bake for 20 to 30 minutes, or until lightly golden, stirring once halfway through. For chunkier granola, gently press the mixture back into an even layer after stirring.
- Allow the granola to cool completely without touching it—at least 45 minutes. Sprinkle the dried cranberries over the top. Break the granola into larger pieces with your hands or stir with a spoon to achieve a finer, lighter consistency.
- Store in an airtight container at room temperature for 1 to 2 weeks or freeze in a sealed freezer bag for up to 3 months. If frozen, let the granola sit out for 5 to 10 minutes so the dried fruit can soften before serving.
*Note: To make the recipe gluten free, use certified gluten free oats.
Nutrition Information
Serving Size: 1/2 cup
Calories: 331, Fat: 18 g, Protein: 8 g, Carbohydrates: 35 g, Fiber: 5 g, Sodium: 100 mg
Adapted from: https://cookieandkate.com/healthy-granola-recipe/
