I’ve never been a cereal person but granola is a whole different story. I love adding it to chia seed pudding, yogurt, or smoothie bowls. It adds the perfect crunch and it’s such a delicious way to get my daily dose of nuts and seeds. A while back, I posted my favourite muesli recipe and I talked about the difference between muesli and granola. They are both delicious and have similar ingredients, but result in a completely different flavour. I thought that today I would share my favourite granola recipe so you could compare the two for yourself!
As much as I love granola, the only problem that I’ve found is that I’m not a huge fan of the store-bought versions. I’m pretty picky when it comes to granola and I like it to have the perfect amount of crunch, not be overly sweet, and I also prefer not to have any dried fruit in the mix. This is surprisingly hard to find because the majority of the granolas out there have added fruit. The other struggle is finding the perfect amount of sweetness because I find that many of them are overloaded with sugar. I really like this recipe because the only sweetener is maple syrup and there really isn’t that much of it.
If you do love having dried fruit in your granola, by all means add it to the recipe! Just add about half a cup of your favourite dried fruit and you shouldn’t need to change anything else in the recipe. I just prefer to add my own fresh fruit to the mix instead.
This is my favourite granola recipe and the one I make most often. It’s quick and easy to make and it keeps for awhile in the fridge, so I always try and have some on hand for a quick breakfast or snack. Just combine all of the ingredients in a bowl, mix them together, and then bake until crispy. The maple syrup adds the perfect amount of sweetness and it helps bind the ingredients together so you end up with clusters instead of small pieces.
- 1 cup whole raw almonds
- 1/2 cup walnut halves
- 1 1/4 cups gluten-free rolled oats
- 1/2 cup raw pepita seeds
- 1/2 cup raw sunflower seeds
- 1/3 cup unsweetened shredded coconut
- 2 tbsp chia seeds
- 2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/2 cup maple syrup
- 1/4 cup coconut oil melted
- 2 tsp pure vanilla extract
- Preheat oven to 275oF degrees and line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- Put 1/2 cup of almonds into a high power blender and process until a fine meal forms. Transfer the almond meal to a large bowl.
- In the blender, combine the reminding 1/2 cup of almonds and all of the walnuts and process for about 5 seconds until roughly chopped. Pour the mixture in the bowl with the almond meal.
- Add the oats, pepita seeds, sunflower seeds, coconut, chia seeds, cinnamon, and salt to the mixing bowl and stir to combine.
- Add the maple syrup, melted coconut oil, and vanilla to the bowl and stir until thoroughly combined.
- Spread the mixture onto the baking sheet leaving into a 1/2-inch layer and gently press down to compact it slightly.
- Bake for 40 minutes rotating the pan halfway through.
- Allow the granola to cool on the pan before breaking it apart into clusters.
- Store in an airtight container in the fridge.
What’s your favourite homemade granola recipe?
Homemade Granola Clusters
May 21, 2019