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  • Liz Hoobchaak

Homemade Granola

Updated: Nov 6, 2022

This homemade granola is sweetened with a drizzle of honey and is full of crunchy healthy fats from the heart-healthy nuts. This recipe can easily be made gluten and grain-free by either using gluten-free oats, or omitting them altogether. The honey can be swapped out for maple syrup to make this recipe vegan friendly.


4-5 cups of chopped nuts (I use sliced almonds, pecans and walnuts)

1/2 cup pepitas or pumpkin seeds

1 cup gluten free oats (optional, omit if grain-free)

1 cup shredded unsweetened coconut flakes

1 cup unsweetened dried fruit (I prefer dried blueberries, but raisins and apricots would work well too)

1 tsp cinnamon

1 tsp salt

3/4 cup coconut oil

1/2 cup honey (or 1/3 cup maple syrup)

1 tsp vanilla


1. Preheat oven to 350ºF

2. Add pecans and walnuts to a food processor and pulse until desired nut size is reached.

3. Add all the dry ingredients, including the cinnamon and salt, to a large mixing bowl.

4. In a saucepan, melt the coconut oil, honey and vanilla on the stovetop.

5. Pour the warm coconut oil mixture over the dry ingredients and fold to mix evenly.

6. Place a piece of parchment paper on a sheet pan and spread out the granola mixture evenly.

7. Bake in oven for 10-12 minutes or just until the coconut starts to brown. The coconut can burn quickly, so you want to watch it closely the last few minutes of baking.

8. Add the dried fruit once it comes out of the oven. Let cool and store in an air-tight container. It will stay good for up to a month on the counter.

This granola can be enjoyed with your nut milk of choice, sprinkled over yogurt or just eaten by the spoonful for a quick protein-filled snack.

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