Homemade Organic Granola
Now that my website is FINALLY back up and running, I can post this recipe which many of you have been asking for! I’ve always wanted to make my own granola but because I’m not a sweet morning person, I don’t often eat it. Although this is still the case, my husband is a big granola fan, and we seem to be eating it more with our homemade Acai bowls (which can be eaten any time of the day – benefits of marrying a brazilian). Once you make this homemade organic granola (or Musli as we call it in South Africa), you’ll never choose store bought again. Crunchy, toasty, slightly sweet and salty and full of healthy nuts and seeds, this has become a staple in my kitchen and it’s so easy to make.
Notes:
As I mentioned above, I’ve wanted to make this for a while, and finally got around to it after trying a friends homemade granola and realizing how easy and delicious it is. Special thanks to Isabela for sharing her recipe and giving me the final push! The best thing about making granola, is you can choose your ingredients and make it your own, which is what I’ve done with the recipe.
A few notes before you start your granola journey!
- Ingredients – Initially, if you don’t have a lot of these ingredients and have to buy most of them, it can feel expensive. However in the long term, you can make multiple batches of granola instead of buying it all the time, and it works out better in the long term. Not to mention, you control the ingredients, so no added seed oils, sugars, and ‘food’ items that you can’t even pronounce.
- Method – Instead of letting the oven do all the work, I toasted my pumpkin and sunflower seeds over a hot pan, as well as my cashews and almonds. This just gives it more depth/flavor, but you don’t have to follow this process, it’ll still be delicious without it. I definitely like a more ‘charred’ effect, if that’s the right word – so if this is not your vibe, skip the broil at the end. I also like it on the slightly salty side, so if you’re not into that go easy on the salt and give it a taste before it hits the oven to check the flavors.
- Nuts/Seeds – you can use any nuts and seeds you like here, so if there’s something you prefer over what I’ve suggested, feel free to swap it out. Just note, if you omit something without replacing it, add a bit less of the olive oil/honey drizzle.
- Binding – my preference is cold pressed olive oil and honey to mix the granola together, but if you prefer, coconut oil works well too. I would personally go with honey over sugar for the sweetness, but if you want to use sugar, try use organic coconut sugar.
- Oats – this is where I get strict with my ingredients – I’ll only use organic oats, and if I can’t find it, I won’t eat it. Non organic oats is filled with glyphosate, and because granola is majority oats, it’s important that this ingredient is the best quality. I use Anthony’s organic rolled oats which I buy from Amazon, but there are plenty brands out there that offer a similar product, just see what you can find.
If you’d like to read more about the topic of organic vs non-organic, I wrote a blog post about it that I’d love you to read:
What You’ll Need
- 2 cups organic rolled oats
- ⅓ cut dried cranberries, chopped
- ¼ cup toasted pumpkin seeds
- ¼ cup toasted sunflower seeds
- ½ cup toasted cashews
- ½ cup toasted almonds
- ½ cup coconut flakes
- ¾ cup organic puffed rice
- ¾ tsp cinnamon
- ¾ cup olive oil or coconut oil
- ½ cup honey
- ½ tsp salt
Optional extras: chia seeds, hemp seeds
Homemade Organic Granola
- Total Time: 25
- Yield: 15–20 portions 1x
Description
Crunchy, toasty, slightly sweet and salty organic homemade granola – filled with a multitude of healthy ingredients to give your body the best of what it needs. Easy to make and so delicious!
Ingredients
- 2 cups organic rolled oats
- ⅓ cut dried cranberries, chopped
- ¼ cup toasted pumpkin seeds
- ¼ cup toasted sunflower seeds
- ½ cup toasted cashews
- ½ cup toasted almonds
- ½ cup coconut flakes
- ¾ cup organic puffed rice
- ¾ tsp cinnamon
- ¾ cup olive oil or coconut oil
- ½ cup honey
- ½ tsp salt
Optional extras: chia seeds, hemp seeds
Instructions
While you heat the olive oil, honey and salt (low temp) over the stovetop (don’t let it get to boiling point), add all dry ingredients into a bowl. Add the olive oil mix into the dry ingredients and mix well, adjusting accordingly.
Add the mixture onto baking parchment in a large baking tray. Bake for 5-8 mins at 325deg F, take out and stir, then bake for another 5-6 mins. For the last 2-3 mins, I like to set my oven to grill/broil and brown the edges/top bits. This is just how I like it, totally up to you. Remove from the oven to cool, then break up with your hands.
Option to add the cranberries and coconut flakes on the 2nd round in the oven so they don’t get dry/toasty (they cook much faster than the oats/nuts. I don’t do this but it’s up to you).
Store in an airtight container for 2-3 weeks at room temperature, or a month plus in the fridge.
- Cook Time: 15
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