This Homemade Granola is crunchy, full of healthy fats and it doesn’t include all the nasties its store-bought counterpart has. You can eat this with some smooth Greek yogurt and your favorite fruit for a quick, full-of-nutrients and delicious breakfast.
I have a confession to make. I’ve been thinking about sharing this no-recipe for a while. The reason wasn’t whether to share it or not. It was mainly because it’s not what you would usually find in this blog. It’s not a family recipe, it doesn’t require baking and it doesn’t contain processed sugar. YAZ! So, it wouldn’t qualify. But it’s super easy and quick to make. And you know me: my recipe collection is all about simple and delicious.
I incorporated this granola to my daily life a few months ago, after doing the “I Quit Sugar” program, by Sarah Wilson. Ironically, that was around when I started this blog, so what a challenge! If you haven’t heard of her, Sarah is a very interesting and cool Australian. She is an advocate for simplicity and minimalism, environment causes, anxiety and healthy living. Everything she writes is worth reading and creates awareness immediately.
Why “no-recipe” of this granola?
Basically, it’s due to the fact that there are no strict steps to follow. So, we could consider it as a guide.
In fact, this is not the recipe I got from Sarah Wilson’s book. I’ve been adapting it as time went by, according to my taste (and availability of products). So I recommend the same. There is no need to go buy walnuts or sunflower seeds if you don’t have any at home. If you don’t like cinnamon, you can skip it. Or you can even substitute the brown rice syrup with some stevia, honey or coconut sugar.
Nevertheless, I still have a few tips to help you get the best granola you’ve had 🙂
Tips for this homemade granola
- Coconut oil: it has to be in liquid form before adding it to the dry ingredients. This will allow us to coat them with the oil, and get that crunchy effect once the granola is out of the oven.
- Nuts: you can use any nut you fancy in any amount you have or prefer. One thing, though. Just chop them lightly, so you don’t have whole nuts and it’s easier to eat. Anyways, if you are a bit lazy and don’t feel like chopping so many nuts, by all means, add them in whole. It’s all good!
- Dry fruit: if you would like, you can add some raisins, sultanas, Goji berries or any other type. One thing, though. I suggest you add them 5 minutes before removing the granola from the oven. Otherwise, they’ll get too dry.
- Oven: this granola has to be cooked at low temperature. If after 15 minutes it’s not golden brown, let it cook for 5 more minutes. Still, keep an eye on it so it doesn’t get burnt. If you prefer a crunchier granola, let it cook until it’s darker.
- Options: I don’t think you’ll be needing ideas about how to eat it, but it’s great to have it for breakfast. With some natural Greek yogurt, half a banana, a few blueberries or any other fruit of choice, this homemade granola is the most nutritious and perfect option to kick start your day. Or you can have as a snack any time of the day.
That’s all for this week. I hope you enjoy it. It’s super mega easy! See you next week!
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I’ll see you all in the next post. Happy baking!
Other breakfast recipes:
- 2 cups rolled oats
- 1 cup coconut flakes
- 1 cup buckwheat kernels
- 1/2 cup walnuts chopped
- 1/2 cup almonds chopped
- 1/2 cup cashews chopped
- 1/2 cup sunflower and pepitas seeds
- 2 tbsp chia seeds
- 1 tbsp cinnamon optional
- 1 pinch pink salt
- 1/4 cup coconut oil melted
- 2 tbsp brown rice syrup or stevia optional
- Preheat your oven to 150 ℃.
- In a large bowl, combine all ingredients.
- Add into a cookie sheet with a silicone baking mat or parchment paper at the bottom.
- Pop in the oven for 15 minutes. Halfway the time, mix the ingredients thoroughly.
- Once it's golden brown, remove from the oven and let it cool completely before storing in an air-tight container.
- ALTERNATIVES: It's possible to alter this no-recipe by adding different seed or nuts. These are estimates amounts, so you can be free to play around with quantities, depending whatever you like the most.
- BAKING: If you prefer crunchier granola, let it cook in the oven for a few more minutes.
- STORAGE: Store in an air-tight container for 2 weeks or you could even freeze it.