Granola has long been a flagship staple of the healthfood movement, yet most storebought granolas are far from healthy. Usually they’re overly loaded with sugar and additives, with things like chocolate or super sweetened cranberries added to the mix.
I love a good bowl of granola and Greek yogurt, so I decided recently that instead of buying over-sweetened granola from the grocery store it was time to make my own. There are a million recipes out there for granola, but they all boil down to something very simple: oats and nuts + fat + sweetener. I decided to use butter as my fat, because butter isn’t bad for you in small amounts and I was concerned about the smoke point of coconut oil–which most granola recipes I found used. For sweetener, I used a bit of honey, which added not only sweeteness but a bit of stickiness to help everything clump together. I really enjoy the pecans and sliced almonds in this–it’s much nicer than plain store-bought granola.
How do you like your granola? Have you ever made it at home?
Easy Healthy Granola
Servings: 10 · Serving Size: 1/4 cup· Calories: 128
Fat: 6 g · Cholesterol: 6 mg · Sodium: 118 mg · Carbs: 15 g · Fiber: 2 g · Sugar: 4 g · Protein: 3 g
- 2 cups old-fashioned oats
- 1/4 cup sliced almonds
- 1/4 cup chopped pecans
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 Tbsp butter, melted
- 2 Tbsp honey
- 1/4 cup water
Preheat oven to 325 degrees.
In a medium-sized bowl, mix together old fashioned oats, almonds, pecans, cinnamon, and salt. Add in the vanilla extract, melted butter, honey, and water and stir until everything is thoroughly combined and clumpy.
Pour contents of bowl out onto a parchment-lined baking sheet. Using a spatula, spread everything out and press it flat (pressing it helps create clumps while baking). Bake for 35 minutes, or until everything nice and deeply toasted. Stir once halfway through baking.
Allow the granola to cool completely before breaking it up and serving or storing.