This Simple Homemade Granola is incredibly quick and easy to make! Made with just 6 real-food ingredients and no honey, it's naturally vegan and nut-free.
Pinch ofHimayalan Salt(or Other Natural Mineral Salt)
Instructions
First, preheat your oven to 300°F and line a baking sheet with parchment paper or grease it with a bit of extra coconut oil.
In a large mixing bowl, combine the rolled oats, unsweetened shredded coconut, ground cinnamon and a pinch of salt.
Next, stir in the melted coconut oil and pure maple syrup. Mix well, making sure the oats are evenly coated.
Once all the ingredients are combined, spread evenly onto the parchment-lined or greased baking sheet. Then, bake in the oven for 15 minutes, stirring halfway through (approximately at the 7-minute mark). Once the Granola has slightly browned to a golden colour, it is ready to be removed from the oven.The coconut will begin to brown first, and the oats will take on a slight golden hue. Don't worry if they don't look toasty enough. They will continue to cook and crisp up as they cool. You don't want to overcook the granola (as I have done plenty of times) to avoid a burnt flavour.After removing the Granola from the oven, allow it to cool for a few minutes before handling. If you plan to store it for later use, allow it to cool fully before sealing to avoid a soggy texture from trapped moisture.
After removing the Granola from the oven, allow it to cool for a few minutes before handling. If you plan to store it for later use, allow it to cool fully before sealing to avoid a soggy texture from trapped moisture.
Notes
Use raw honey in place of the maple syrup if you do not need your Granola to be vegan.Omit the shredded coconut if you do not have any on hand. No adjustments need to be made.Add chia seeds or hemp hearts for a source of protein and healthy fats.Use organic oats to avoid harmful pesticides and herbicides.Use certified gluten-freeoats if you are sensitive to gluten or wheat or have celiac disease.Don't overbake to avoid a burnt flavour. The oats will only slightly change colour to a light golden brown when they are ready.Stir halfway through to ensure an even bake and avoid burnt bottoms.Don't overcrowd to ensure crispiness. Make sure the pan or dish you use is large enough to spread the Granola evenly in a single layer for even baking and the crispiest texture.To store this Homemade Granola, allow it to fully cool before sealing to maintain its crispness. Keep it in an airtight container in a dry place at room temperature for up to 2 months. I prefer to store mine in glass to prevent any flavours or toxins that can leach from plastic. I also find that glass is the best way to keep a fresh flavour and a crisp crunch.