Homemade granola recipe that’s nutty, sweet, nutritious, and downright crave-worthy.
I love granola – truly. I’ve tried every kind at my local market but it always annoyed me that they used low-quality ingredients (think canola oil, brown rice syrup). My friend makes lovely, cinnamon-y granola that’s to die for, but even that recipe calls for brown sugar.
Creating this granola feels really special to me. It’s part of my journey towards living a more natural, healthy, and simple lifestyle – especially when it comes to the way I eat. I’m trying to reduce the amount of plastic used in the kitchen, which includes the plastic bags I use when I buy granola. To me, this feels like a huge step in the right direction.
I also appreciate the ability to control each ingredient that enters my body. When I prepare foods like homemade granola I’m able to carefully and mindfully choose what goes into my body, rather than being at the liberty of brands.
I know there are some brands that make wonderful, clean granola, but they all are sold in plastic.
And every “clean” granola recipe I found had some ingredient that I just couldn’t stomach – especially in a health food.
So, here we are. Four batches and so many coconut yogurt parfaits later, I can say with confidence that this is the best granola I’ve ever had. Bonus points: it’s so clean.
Refined sugar free, gluten free, dairy free, and packed with nutrients.
Sugar free granola is harder to find than you might think. Instead of using white or brown sugar in this recipe, I used organic and local raw honey. Together with almond butter, coconut oil and butter, spices, and superfood powders, this granola packs a huge flavor punch.
If you’d like to make gluten free granola, be sure to choose the gluten free certified rolled oats when you shop for your ingredients. Oatmeal is naturally gluten free, but it’s often processed on the same equipment as wheat, so if you have celiac or a strong gluten intolerance I’d aim for one with the gf certification. I have a mild gluten sensitivity, and I haven’t found normal granola to irritate my digestion, but everyone is different.
My favorite way to enjoy this superfood granola is to mix coconut yogurt with honey, cinnamon, and Sun Potion Yin Power, top with fresh pineapple slices, and crumble granola on top. It’s also great by itself or as a snack for hiking.
Superfood Granola Recipe
Print RecipeIngredients
- 1 cup nuts (125g) (I've used a combination of nuts, or all walnuts - anything you like works)
- 1/2 cup (30g) raw coconut chips
- 1/4 cup (60ml) almond butter
- 1/4 cup + 1 tb (75ml) coconut butter
- 1/4 cup (60ml) coconut oil
- 1/2 cup (118 ml) honey
- 1 tsp (15g) each maca + lucuma
- 1/2 tsp (8g) freshly grated nutmeg
- 1.5 tsp cinnamon
- 1/2 tsp dried vanilla bean OR 1 tsp vanilla extract
- 1/2 tsp Maldon sea salt - or another flakey sea salt
- Optional: 1/2 tsp almond extract
- 2-6 tbsp cacao nibs
- 3 tbsp flax seeds
- 2 cups rolled oats
- 1/4 cup dried gogi berries
Instructions
Heat your oven to 300 degrees fahrenheit and line a baking sheet with a non-stick silpat mat.
Heat a stainless steel or cast iron skillet over medium-low heat and toast nuts just until golden. Just before the nuts are done, add the coconut (toasting the nuts and coconut is optional but I like the flavor).
Meanwhile, measure out the almond butter, coconut butter, coconut oil, and honey and set aside.
Pour the toasted nuts and coconut into a bowl and set aside.
Pour the liquids mixture into your pan (still over low heat) and add the maca, lucuma, nutmeg, cinnamon, vanilla, sea salt, and almond extract (if using). Whisk to combine and bring to a simmer. Simmer for 2 minutes then shut off the heat.
Add the nuts, cacao nibs, flax seeds, and oats to the pan. Mix thoroughly to combine.
Pour granola onto the lined baking sheet and use a spatula to smooth out the top and press the mixture down. It should look like a flat piece of brittle.
Bake for 8 minutes and then remove from the oven, toss the granola, smooth it out again, and bake for another 8 minutes.
Remove from the oven and allow to cool on the counter for 1-2 hours (depends on the humidity and temperature in your kitchen) until it is hard enough to crumble.
Crumble into a big container or jar (I like to use my large weck jars), add gogi berries, and refrigerate. Use within 2 weeks (as if it could last that long).
