A Wholesome Granola Recipe

 

How to buy healthier granola

Video taken from the channel: KSAT 12


 

Lowfat healthy granola for fat loss

Video taken from the channel: FITera


 

HEALTHY GRANOLA RECIPE + 5 WAYS TO EAT IT

Video taken from the channel: Fablunch


 

How to make the Best Healthy Granola at home��

Video taken from the channel: Nancy Umeh


 

CRUNCHY VEGAN GRANOLA RECIPE | Easy + Healthy

Video taken from the channel: Caitlin Shoemaker


 

SUPER EASY OVEN GRANOLA!

Video taken from the channel: Simnett Nutrition


 

Healthy Granola Bars Recipe

Video taken from the channel: The Cooking Foodie


Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. In a large mixing bowl, combine the oat. The recipe below calls for runny honey, but you could also use maple syrup, coconut syrup, date syrup or make your own date syrup.

Date Syrup: Combine 1 cup maple syrup + 6 dates. Bring to a simmer over medium-low heat then transfer the mixture to a blender, food processor or use an immersion blender and puree until smooth. Almonds, pumpkin seeds, sunflower seeds and sesame seeds add extra crunch, flavor and fiber (4 grams per 1/2 cup). Cook It Low and Slow.

Bake granola at 325 degrees F. In a large mixing bowl, stir together oats, almonds, chia seeds, cinnamon and sea salt until evenly combined. In a separate measuring cup, stir together the melted coconut oil, maple syrup and vanilla extract until combined. Pour the coconut oil mixture into the oats mixture, and stir until evenly combined. Preheat the oven to 350ºF and spray a baking sheet with coconut oil or lay a piece of parchment paper down over the baking sheet.

Evenly spread. Toasted in the oven, homemade granola is full of flavor without the crazy amount of added sugar and calories from store-bought brands. This particular recipe uses fresh orange juice, minced crystallized ginger and dried coconut to add zest, spice and sweetness. Granola Cups with Yogurt and Berries.

Chai Spice Granola: Start with our base granola recipe, adding chopped hazelnuts, cinnamon, ginger, cloves and nutmeg. Melt the butter, honey and brown sugar in a medium saucepan. Toss to coat and back at 350° for 25. Learn how to make the best ever healthy chocolate granola!

You just need 1 bowl, 5 ingredients, and less than 10 minutes to measure and mix everything together. It contains no butter, oil, dairy, refined flour or sugar Yet it still has the biggest and crunchiest clusters imaginable! And it tastes. In a large mixing bowl, combine oats, nuts, seeds, cinnamon and salt, then set mixture aside.

Add the coconut oil, nut butter and honey in a saucepan. Warm up the mixture over a medium heat until it’s melted and combined all the way through. Pour the wet ingredients over the dry ingredients in the mixing bowl. Instructions Preheat oven to 350°F.

In a large bowl, mix the oil, maple syrup, vanilla, cinnamon, allspice, and salt. Add the rolled oats, puffed rice, and pecans.

List of related literature:

For a chocolate granola, omit the cinnamon, add an additional ½ tsp salt, use only toasted almonds, and instead of dried fruit toss in ¾ cup/100 g chopped dark chocolate.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

This is an easy and stripped—down version of granola—just oats, almonds, honey, a little oil, and brown rice syrup, an unrefined sugar without overbearing sweetness.

“From the Wood-fired Oven: New and Traditional Techniques for Cooking and Baking with Fire” by Richard Miscovich
from From the Wood-fired Oven: New and Traditional Techniques for Cooking and Baking with Fire
by Richard Miscovich
Chelsea Green Publishing, 2013

• Make the granola: Combine the hemp seeds, erythritol, cinnamon, and salt in a small skillet over medium-high heat.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

WHY THIS RECIPE WORKS: Store-bought granola suffers from many shortcomings.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

ORIGINAL OLD-FASHIONED GRANOLA This recipe works for: Sugar Imbalances, Waste Management, Food for Men Enough for 20 servings.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

¼ cup Almond Granola (see the recipe earlier in this chapter) ½ cup low-fat vanilla or plain yogurt 1 Prepare the Almond Granola recipe.

“Glycemic Index Diet For Dummies” by Meri Reffetto
from Glycemic Index Diet For Dummies
by Meri Reffetto
Wiley, 2014

For muesli, sprinkle the oat mixture with the brown sugar; for granola, drizzle it with honey or syrup.

“How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos” by Mark Bittman
from How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos
by Mark Bittman
HMH Books, 2012

Sprinkle each with 1 tablespoon granola and about ½ tablespoon raisins.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

This granola is great for snacking on its own, and for layering in fresh fruit and yogurt parfaits.

“Baked: New Frontiers in Baking” by Matt Lewis, Renato Poliafito, Tina Rupp
from Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito, Tina Rupp
ABRAMS, 2011

In a large bowl combine rolled oats (not the quick-cooking kind) with a mixture of chopped nuts and seeds; the usual ratio is three parts oats to two parts extras, but do whatever you like.Toss in some shredded coconut, a little brown sugar and cinnamon, and a pinch of salt.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

53 comments

Your email address will not be published. Required fields are marked *

  • Wow I hadn’t thought of or seen anyone mix it with chia pudding! Brilliant idea! Adds more texture n heartiness n interest to the pudding + all them extra healthy nutrients! Thank you:)

  • I would really love to try this but I don’t have oven or microwave oven here. Can a frying pan do the work? and I’m thinking of a low to medium heat.

  • Hi, can I use light olive oil instead? (1 tablespoon?)
    I hope I can find organic sugarless applejuice since I don’t have a slow juicer.

    How much calories would 2 tablespoons be? (is that a serving?)
    Thanks

  • Hey! Thankyou so much for the recipe, i just did it and it taste so good. Unfortunately, it doesn’t stand at all and it’s more some kind of granola. I took the exact measure. Do you have an Idea if what could be the problem? =/

  • I gotta say this! I’ve been watching you since way back when you were still going to school. You’ve matured so much as a person and it’s awesome watching you grow and change as a person! Keep doing what you’re doing. Also! I really like this style of filming, where we see you and also what you are doing. It’s like your own cooking show ����

  • Hi, I love your recepies!! But can i just ask what make up you using and also eyeshadows? Cause your skin looks always so fabulous…:) Thanks love u

  • Combined with soy milk its a staple food for the now stateless Chopestani people.
    Some say that after their migration period they will reunite in Portland Oregon to declare the new state of Soymalia.
    So i guess Granola and Soy products will soon be in high demand there.
    You should open a business.

  • i followed the instructions on how to make it, but my granola didn’t cluster:/ not sure if it’s because i used quick oats (the store didn’t have regular ones when i went) or what the reason was.

  • Just made this….one with seeds and one with nuts. Myself and husband have gone plant based and I have enjoyed your recipes…my fav is your tofu mango sushi. My husband enjoys your workouts!

  • @Simnett Nutrition thanks for a very easy recipe �� but would you or anyone else knows why it came out hard chewy like texture and not crunchy? Thanks ��

  • I love how personable you are in your videos, I have some bad anxiety and I actually watch your videos to calm down sometimes.������

  • Curious. Since tahini is made by adding an oil to the toasted sesame seeds via a food processor, isn’t that just adding oil to the recipe via third party? I only mention this because most seed/nut butters have added oil as there is rarely enough oil in the seed/nut to produce butter consistency. As I eliminate items from my carnivore world, I find issues of this nature confounding. Even said, I am still doing this exact granola later today. Simple, dirties only one dish and the sheet pan…and gets rid of all those partial bags of nuts and seeds and dried fruit.

  • All of your recipes are so amazing! I tryed the vegan meatballs recipe that you did before and they were so good!!! And your editing is really awesome!!!

  • OMMGGGGG!!! Stopp!! I went from vegan to completely plant based about a month ago and I loveee granola in my açaí bowls so i wanted a simple recipe and girl!!! This sh*t is AMAZING, so so happy i came across your videos!! They are killer!!

  • Love the granola! When are you going to make some home-made sugar-free, salt-free healthy crackers? Please do! Would love your take on healthy crackers.

  • This looks good!! I saw your oats video, and I want to start eating more oats, but I don’t always want to eat oatmeal. Great alternative.

  • God damn it! Whenever there’s a “pinch of salt” in the recipe”!!:
    Everyone: Pinch
    Me: A pinch more never hurt anyone (proceeds to add a pinch more after the second pinch, cause it still doesn’t look enough)

  • Loved the video! A video request that I think would be interesting would be a kitchen tour and how you organize/ stay organized!! <33

  • I love the creativity of making the date “syrup” brilliant! I used a stick blender, used warmed water and let the dates sit a few and it blended beautifully. Thank you for the easy to follow video and an excellent recipe

  • Nice recipe. Wish that I had found it a bit earlier. Not even an hour ago, I made a batch of granola with butter and brown sugar. I know, I know not the healthiest but I am making small changes in my diet. The next time that I make a batch, I will try your recipe.

  • Wonderful video recording! Sitting here at Y&S FOOD! we adore to catch this type of content. We create Travel & Food videos too, throughout the world, and we are constantly interested in inspirations and so vision. Thank You.

  • This granola is delicious and amazing! I’ve already made it a few times. Thanks for these recipe videos, they’ve really helped me learn to be more competent in the kitchen and keep my tummy happy!

  • I just tried it. Absolutely fantastic! I love it has no oil, this is exactly what I’ve been looking for. I’ve been vegan/plant-based for 8 months now and I haven’t felt happier with my food. Thank you for all the shared knowledge, recipes, motivation and everything you do! You’re one of my favorite YouTubers <3 Crystal and you are fantastic! I would love to see her more <3 Thank you, beautiful people!

  • Caitlin, I just wanted to reach out and say thank you! I went from Vegetarian to Vegan last Jan and am loving it! Your recipes are by far the BEST I have found. Thanks to you, I think my nutrition has taken an even bigger leap forward. My husband and I have loved all the recipes of yours we have tried. Thank you thank you thank you!!

  • Omg I’ve try to make granola twice but it never turns out right �� THANK YOU SO MUCH FOR THIS RECIPE! You’re a life savor! Maybe now I can restore my boyfriend’s faith in my ability to bake��

  • Chia seeds need to be ground, coconut oil a saturated fat terrible for arterial function.. no need for fat, use a whole fruit to sweeten…wondering how heat effects nutrition of nuts, seeds..

  • I just tried my hand at this but as it was on a whim I didn’t look at a video before and didn’t put any oil or vanilla, just basic almond honey dark chocolate and oats.

  • Oh gosh thank you for this awsome recipe!!
    I ran out of pumpkin seeds so i switched it to cocoa nibs and adde small slices of apple, it turned out SO GOOD! the apple goes really good with the cinamon:)
    EDIT: If you like your granolla crispy DISCARD THE APPLE XD

  • Ok—made this granola this a.m.——-it came out sooooo good! You were on point about everything! I have tried many other granola recipes in the past, and they never really worked out, so I gave up. You have renewed my hope in homemade granola ����

  • I recently discovered your channel about a week ago, and let me tell you, “I love everything!” So excited to try all your recipes! ������ Thanks for sharing! ������������

  • Caitlin, this recipe is awesome!
    I made it 2 weeks ago with peanut butter, loved it, made again last week with cashew butter and chocolate chips. OMG, I almost ate the whole batch at once. So good, so versatile, so easy. I LOVE it, thank you so much!

  • Hi guys I’m a 15 year old vegan and recently I’ve been having some problems. I’m not sure if I’m imagining it but I think my hair might be thinning or falling out more than usual. This is concerning to me because I’ve never had thick hair in the first place but I don’t want it to become thin. Maybe this is TMI (sorry) but I’ve also started having either diarrhea or constipation. I’m wondering why this came back because before I went vegan I would always be constipated. Now I’m having some stomach aches when I try to go. I take a multivitamin and vitamin D pill. (Both pills were recommended by my nutritionist) I got a probiotic juice drink in hopes that it will help settle my stomach. I try to eat a variety of foods but I must be missing something. I don’t want to go back to eating animal products but I will have to if I have health issues. What is making my hair fall out and why am I having stomach problems? Please help me fix this. <3

  • I so wish i could be vegan again but i get into severe meteorism crisis that last for days with the smallest amount of legumes. I was followed by a vegan nutritionist and a gastroenterologist but my case of IBS and diverticulosis is too severe to do it. I also suffer from severe osteoporosis after years of anorexia in the past. I had to give veganism up for my health, and it happens like my vegan dietician said. It is not for everyone. But i love to have vegan recipes most of the time that don’t have legumes in it, or spices ( my esophagus is also screwed and i can’t have any spicy food, not even pepper) I loved being a vegan but it made my health worst. Still, i think it’s a great way to eat if your body can take it. I keep found memories of it. I’ll try your granola with pleasure:) ps: you’re eye candy:D

  • Turned out good and I recommend adding chia seeds they have great fatty acids and soak up the moisture so the granola is more crisp and crunchy

  • Hi Olga! I just made this granola and I LOVE it! I used pecans instead of almonds because it’s what I had on hand… but it is amazing. I actually stood at the stove eating the granola from the oven pan. Thanks for the recipe!:)

  • followed the exact measurement, pressed firmly, and baked for 45-50minutes. crumbled while cutting, and sticks to my baking paper��

  • It seems impossible to find a recipe without tons of oil, fat and processed sugar like agave or maple. As of yet I have found no whole food based approach to making granola.

  • Please is it loss possible to store in a covered jar or container for use later.for how long can it last in the container? Can I keep it in the fridge? Thanks

  • I love your recipes, however not this blogging style. If you’re going to do it this way, you are going to need help with different angles etc.. this way of recording makes it hard to see what you’re doing. I liked your old way of vlogging.

  • This granola is amazing!! I made it today and all of my family loved it. It has the perfect amount of sweetness:) It’s way better (and healthier) than the store bought ones. I’ll make it more times for sure! Thank you!!

  • I made this a few days ago & its sooo yummy! I love the addition of chocolate chips at the end! Thanks Caitlin! I’m going to try the chocolate hazelnut granola next! ��

  • Caitlin, this recipe is just amazing! I’ve made it for the 4th time today and it turns out delicious every time.
    Besides the ingredients in your recipe, I added kasha (roasted buckwheat), hemp seeds, pumpkin pie spice and used cashew butter this time. Of course, chocolate chips to finalize:) Needless to say, it’s heaven in my mouth. Thanks so much for your great recipes! ❤

  • I just love your videos, so simple and easy. It’s crazy how healthy food is really so easy to make and such few ingredients sometimes but the packages at the store have so many ingredients that you can’t even pronounce, so you figure it would be complicated to make, but it’s really not thanks to videos like yours.

  • Wow! Need to make this. Maybe putting in some proteinpowder for vanilla flavour since i do not have vanilla powder. Derek please teach us how to make flapjacks without sugar. I Love them but they are so full of sugar. ��

  • Can u record more often because I love your vids and I can’t wait anymore!!! And I’m definitely gonna try this recipe in my strawberry parfait

  • This looks amazing! So excited to try it. I have tried and LOVED pickuplime’s granola recipe but I would like for it to be a little bit more crunchy. My silicone mat just came in the mail so I’m ready to try! Perfect thing to do on a Sunday to have ready for me and my husband’s work week.

  • I wish I could make the Super Easy Oven Granola one day! Right now I am following my naturopathic doctor recommended diet because of my allergies and intestinal yeast infection, therefore I can’t indulge and try your recipes, but I like watching your tube channel as they are vegan. I hope when I am over with my issues, I can give try your some of awesome and delicious recipes.

  • I have been making a cinnamon flax meal granola which also incorporates maple syrup, coconut flakes, chia seeds and vanilla and I usually use walnuts and almond slivers as well. It’s so good but it’s more on the low carb side that’s why their is flax meal instead of rolled oats. But I’m definitely loving your idea of the salt, tahini and additional toppers! Thanks for sharing.

  • Cant wait to try this out, it sounds delicious! I have a question about putting seeds in the oven i heard that it destroys some of the healthy fats and other nutrition. Do you know how much nutrition is lost when heating this way? you always seem to be so thorough in everything you do, so i thought maybe you have looked into this already:) keep up the good work, im not a vegan but im eating more and more plants based so a big thanks for your inspiration and guaidance!

  • This is a very great recipe! Question, is it possible to make granola bars with this recipe? It’s just easier to bring to work in bars. If not, what tweaking does it need to turn into a bar?

  • So I’ve been trying out MANY different granola recipies for a while now and either they don’t come out clustery or crunchy and they have tons of sugar and oil but I just made this recipe and WOW it’s actually perfect!! So easy and crunchy and delicious I love it!

  • QUESTION! Can I use vegetable oil instead of coconut oil? And is the vanilla extract necessary or can I leave it out of the recipe? Thank you.

  • Using maple syrup instead of refined sugar for me personally is the same as using unrefined oils for cooking(with the argument, that there are still some minerals left in those unrefined sugars) ; unrefined oils like rapeseed oil or extra vergin olive oil are plant based fats that actually have some good fatty acids and often vitamin e in them, so i’m not afraid to use them in small amounts in my dressings for salads or to cook veggie soups/stews with them(where i would normally not be able to put some nutbutter oder tahini on top) in order to enhance the absorption of fat soluble vitamens like A, E and K, which would be more important to me; i believe the key is variety and mixing things up