Granola is a must-have in my kitchen indeed!
Firstly, it’s a favorite snack of my son. Since he started kindergarten (at the age of 2,5 years old), I used to give him a lunch box with my homemade granola and yogurt. He loves it with unsweetened soy yogurt and some extra raisins on top (no matter how much raisins there are already, he always asks for another couple of extras 😊).
I have been cooking and improving my granola recipe for years so far through experimenting with different flavors, different nuts and seeds, coconut oil, dried pineapple for tropical touch, or even peanut butter for healthy fats.
Ingredients for Granola
1/2 cup raw cashews
1/2 cup raw almonds
1/2 cup raw walnuts
1/4 cup raw sunflower seeds
1/4 cup pumpkin seeds
2 cups rolled oats (gluten-free)
1/4 cup maple syrup
1/2 tsp cinnamon
1/3 cup sugar-free dried mango
1/3 cup organic raisins (I always use organic raisins, especially when I cook for my 4-year-old son. The reason is that raisins are the No. 1 most pecticied-contaminated produce item. And fumigant residues are not measured as part of the USDA’s Pesticide data Program. But organic production forbids the use of fumigants.
1/4 cup unsweetened shredded coconut (optional)
Cooking Instructions
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Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
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In a large mixing bowl, combine the rolled oats, cashews, almonds, walnuts, sunflower seeds, pumpkin seeds, and cinnamon. Stir until well mixed.
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Drizzle the maple syrup over the dry ingredients. Stir until all the dry ingredients are well coated.
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Spread the granola mixture evenly onto the prepared baking sheet. Bake in the preheated oven for about 25-30 minutes, stirring every 5-7 minutes to ensure even baking, until the granola is golden brown and fragrant.
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Remove the baking sheet from the oven and allow the granola to cool completely on the baking sheet. Once cooled, stir in the dried mango, raisins and shredded coconut (if using).
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Transfer the granola to an airtight container. It will keep at room temperature for up to 2 weeks.
Serving Suggestions
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Classic Yogurt Parfait:
- Ingredients: Granola, Greek yogurt, fresh berries (such as strawberries, blueberries, or raspberries), and a drizzle of honey.
- Instructions: Layer Greek yogurt, granola, and fresh berries in a glass or bowl. Drizzle with honey for added sweetness.
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Smoothie Bowl Topping:
- Ingredients: Smoothie base (made with your favorite fruits, such as bananas, berries, and spinach), granola, sliced bananas, and chia seeds.
- Instructions: Pour your smoothie into a bowl and top with granola, sliced bananas, and a sprinkle of chia seeds for a nutritious and filling breakfast.
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Acai Bowl:
- Ingredients: Acai puree, blended with banana and a splash of almond milk, granola, coconut flakes, and sliced kiwi.
- Instructions: Blend acai puree with banana and almond milk to create a thick smoothie base. Pour into a bowl and top with granola, coconut flakes, and sliced kiwi.
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Granola Bars:
- Ingredients: Granola, honey or maple syrup, almond butter, and dark chocolate chips.
- Instructions: Mix granola with honey or maple syrup and almond butter. Press the mixture into a lined baking dish and sprinkle with dark chocolate chips. Refrigerate until firm, then cut into bars for an on-the-go snack.
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Baked Apples:
- Ingredients: Apples, granola, a sprinkle of cinnamon, and a dollop of Greek yogurt or a scoop of vanilla ice cream.
- Instructions: Core the apples and stuff them with granola. Sprinkle with cinnamon and bake at 350°F (175°C) until the apples are tender. Serve with a dollop of Greek yogurt or a scoop of vanilla ice cream.
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Trail Mix:
- Ingredients: Granola, dark chocolate chunks, dried cranberries, and roasted chickpeas (optional).
- Instructions: Mix granola with dark chocolate chunks, dried cranberries, and roasted chickpeas for a nutritious and energizing trail mix.
FAQ
Q1. Can I use quick oats instead of rolled oats? It’s best to use rolled oats for this granola recipe because they provide the right texture and structure. Quick oats may result in a mushier texture.
Q2. How do I store the granola, and how long does it last? Store the granola in an airtight container at room temperature. It will stay fresh for up to 2 weeks. For longer storage, you can freeze the granola in a zip-top bag for up to 3 months.
Q3. Can I make this granola recipe nut-free? Yes, you can make the granola nut-free by substituting the nuts with more seeds or other mix-ins like puffed rice or quinoa.
Q4. What can I use as a sweetener if I don’t have maple syrup? You can use honey, agave syrup, or any other liquid sweetener of your choice. Keep in mind that different sweeteners may slightly alter the flavor.
Q5. Can I add other dried fruits or nuts to this recipe? Absolutely! Feel free to customize the granola with your favorite dried fruits, nuts, or seeds. Just be sure to maintain the overall proportions to ensure even baking.
Q6. Is this granola recipe gluten-free? Yes, as long as you use gluten-free rolled oats, this granola recipe is gluten-free.
Q7. Can I reduce the amount of sweetener in the recipe? Yes, you can reduce the amount of maple syrup if you prefer a less sweet granola. Keep in mind that the granola may be slightly less clumpy if you reduce the liquid sweetener.
Q8. Can I use fresh fruit instead of dried fruit? Fresh fruit is best added just before serving to avoid making the granola soggy. Dried fruit works better in the baking and storage process.
Q9. What are some serving suggestions for this granola? You can enjoy this granola with yogurt, as a topping for smoothie bowls, mixed into overnight oats, on top of baked apples, or simply as a snack. Check out the serving suggestions section above for more ideas.
Q10. Is this granola recipe vegan? Yes, this recipe is vegan as it uses maple syrup as the sweetener and does not contain any animal products.
More Breakfast Ideas from NutriQuorum
Millet and Coconut Pumpkin Porridge Recipe (Instant Pot)
3 Irresistible Chia Pudding Recipes
Colorful Wraps with Tofu and Beetroot
Cottage Cheese Cheesecake: Kid-Approved Morning Magic
5-Ingredient Almond Biscuits for Breakfast
Eazy Granola Recipe
Equipment
- 1 baking tray
Ingredients
- 1/2 cup raw cashew
- 1/2 cup raw almonds
- 1/2 cup raw walnuts
- 1/4 cup raw sunflower seeds
- 1/4 cup raw pumpkin seeds
- 2 cups rolled oats gluten free
- 1/4 cup maple syrup
- 1/2 tsp cinnamon
- 1/3 cup sugar-free dried mango
- 1/3 cup organic raisins
- 1/4 cup unsweetened shredded coconut optional
Instructions
- Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, cashews, almonds, walnuts, sunflower seeds, pumpkin seeds, and cinnamon. Stir until well mixed.
- Drizzle the maple syrup over the dry ingredients. Stir until all the dry ingredients are well coated.
- Spread the granola mixture evenly onto the prepared baking sheet. Bake in the preheated oven for about 25-30 minutes, stirring every 5-7 minutes to ensure even baking, until the granola is golden brown and fragrant.
- Remove the baking sheet from the oven and allow the granola to cool completely on the baking sheet. Once cooled, stir in the dried mango, raisins and shredded coconut (if using).
- Transfer the granola to an airtight container. It will keep at room temperature for up to 2 weeks.