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Writer's picturejaimepalinchak

4 Homemade Clean Granola Recipes!

Homemade granola — have you tried it? Once you’ve gotten a taste, it’s hard to go back to the store-bought stuff!


Not only is homemade granola incredibly easy to make, but the freshness, flavor, and customizability are unmatched. Most standard "cereal aisle" granolas are just as packed with sugar and additives as any other cereal. But what if you just love the texture and taste of it?


Try one of these recipes as a cereal, added to yogurt, or as a snack mid-day!


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Golden Milk Granola




Crunchy, naturally sweetened granola infused with the flavors of golden milk! Bring this aromatic, Ayurvedic-inspired recipe to the breakfast table — just 9 ingredients required!


Ingredients

  1. 3 cups rolled oats (gluten-free as needed)

  2. 1 cup chopped raw almonds (or slivered almonds)

  3. 1/2 cup unsweetened coconut flakes

  4. 1 Tbsp chia seeds

  5. 1/4 cup coconut sugar

  6. 1/2 tsp sea salt

  7. 2 ½ Tbsp golden milk spice mix (see notes for individual spices)

  8. 1/4 cup aquafaba (measured before whipping // if not oil-free, option to sub an equal amount of melted coconut oil or avocado oil)

  9. 1/3 cup maple syrup

  10. 1 tsp vanilla extract (optional)

  11. 1/3 cup golden raisins (optional)


Instructions

  1. Preheat oven to 325 F and line a large rimmed baking sheet with parchment paper.

  2. To a large mixing bowl, add the oats, chopped almonds, coconut, chia seeds, coconut sugar, salt, and golden milk spice mix (see notes for individual spices). Stir to combine.

  3. Add the aquafaba to a mixing bowl and use an electric mixer to whip into loose peaks. This usually takes about 5-7 minutes. NOTE: If using oil in place of aquafaba, skip the whipping step.

  4. Add the maple syrup and vanilla (optional) to the aquafaba and beat for 30 seconds more (or if using oil, stir to combine). Pour the wet mixture over the dry ingredients and fold to evenly coat.

  5. Spread the mixture evenly onto the parchment-lined baking sheet and bake for 25-30 minutes. Stir at the halfway point and rotate the pan to ensure even baking.

  6. Let cool completely, then add the golden raisins (optional) and toss. Store the granola in an airtight container and enjoy as a quick snack or in a bowl with some dairy-free milk! Store at room temperature for up to 3-4 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 1 month.


Notes

*Recipe as written makes 5 cups granola.


*Individual spices (amounts as original recipe is written // adjust as needed if adjusting batch size): 1 ½ Tbsp ground turmeric, 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 1/4 tsp ground black pepper, pinch of ground nutmeg, pinch of ground clove.



Sea Salt Dark Chocolate Granola




9-ingredient granola infused with cocoa powder, naturally sweetened, and full of plant-based protein and fiber! The perfect plant-based breakfast or snack.


Ingredients

  1. 3 cups gluten-free rolled oats

  2. 1 cup chopped raw nuts (almonds, pecans, and/or walnuts are best)

  3. 1/4 cup desiccated or shredded coconut (unsweetened)

  4. 2 Tbsp chia seeds

  5. 3 Tbsp coconut or organic cane sugar (or other dry sweetener of choice)

  6. 1 tsp sea salt

  7. 1/3 cup cocoa powder

  8. 1/4 cup coconut (or avocado) oil

  9. 1/2 cup maple syrup

  10. 1/2 cup vegan dark chocolate chips or chunks


Instructions

  1. Preheat oven to 340 degrees F (171 C).

  2. To a food processor (or mixing bowl), add the oats, nuts, coconut, chia seeds, coconut sugar, salt, and cocoa powder. Pulse a few times (or stir) to combine.

  3. In a small saucepan over medium-low heat, warm the coconut oil and maple syrup until melted and combined. Pour over the dry ingredients and mix or stir well. If using a food processor, this breaks down the oats and nuts a bit more so it's a finer texture, but this is optional.

  4. Spread the mixture evenly onto a baking sheet (or more baking sheets if making a larger batch) and bake for 17-24 minutes (or until fragrant and deep golden brown), stirring a bit near the halfway point to ensure even baking.

  5. Let cool completely. Then add chocolate (optional). Place in a container that has an air-tight seal, and it should keep for a few weeks. Or store in the freezer up to 1 month or longer.


Pumpkin Maple Pecan Granola




Simple, healthy granola that's perfect for fall! Just 9 ingredients, perfectly crunchy, and infused with tons of pumpkin flavor and fall spices.


Ingredients

  1. 3 cups rolled oats (gluten-free for GF eaters)

  2. 1 1/4 cups raw pecans

  3. 1/3 cup raw pepitas

  4. 3 Tbsp sugar

  5. ¼ tsp sea salt

  6. 3/4 tsp pumpkin pie spice

  7. 1/4 cup coconut or olive oil

  8. 1/3 cup maple syrup (or sub agave or honey if not vegan)

  9. 1/3 cup pumpkin puree


Instructions

  1. Preheat oven to 340 degrees F (171 C).

  2. Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.

  3. In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.

  4. Spread the mixture evenly onto two baking sheets (or bake in two batches // adjust if altering batch size) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.

  5. Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.

  6. Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats!


Banana Bread Granola




30-minute vegan granola that tastes JUST like banana bread and is loaded with protein, fiber, healthy fats, and omega-3s and 6s.


Ingredients

  1. 3 cups rolled oats (GF for gluten-free eaters)

  2. 3/4 cup raw walnuts

  3. 1/2 cup raw pecans

  4. 3 Tbsp raw sugar (or sub brown sugar)

  5. 1/2 tsp sea salt

  6. 1/2 Tbsp ground cinnamon

  7. 1 Tbsp flaxseed meal (or whole flax seeds)

  8. 1/4 cup coconut oil

  9. 1/3 heaping cup maple syrup or agave (or honey if not vegan)

  10. 1 tsp vanilla extract

  11. 1 medium ripe banana (mashed // 1 banana yields ~1/2 cup)


Instructions

  1. Preheat oven to 350 degrees F (176 C).

  2. Mix the oats, cinnamon, sugar, salt, flaxseed, and nuts together in a large bowl (see photo).

  3. In a small saucepan over medium low heat, warm the coconut oil, maple syrup (or agave or honey), and vanilla extract. Once liquidy, remove from heat and whisk in banana puree until well combined. Pour over the dry ingredients and mix well.

  4. Spread the mixture evenly onto one or two baking sheets (making sure it doesn’t get crowded // use additional baking sheets, as needed, if increasing batch size) and bake for 23-28 minutes or until golden brown. The coconut oil will help it crisp up well, but be sure to watch it carefully as it can brown quickly.

  5. NOTE: If you don’t toss the granola while baking, it will get clumpy, which I personally love. But if you want a more crumbly granola, toss/stir a bit at the halfway point to break up the clumps.

  6. Once the granola is visibly browned, remove from the oven and toss just a bit to let the heat escape. Cool completely on the baking sheet or in a heat-safe bowl. Store in a container or jar with an air-tight seal – it should keep for a couple of weeks.

Notes

*Yields approximately 12 half-cup servings.



 


 



 






 


 


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