Recipe: Homemade granola

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Granola is so-o-o-o tasty. 

But alas, the store-bought variety is often chock-full of unhealthy ingredients – refined sugar, saturated fat and salt. And did I mention that most granola is a veritable calorie bomb? Some store-bought granolas have as many as 250 calories per 1/4 cup serving. 

So I decided to make my own. This version replaces the unhealthy fat with omega-3-rich olive oil and eliminates both the added sugar and added salt. The recipe can be made gluten-free as well. (Just make sure the rolled oats are certified gluten-free.) 

What’s left is good-for-you protein and fiber and about half the calories.

Now I’m going to confess: I just go ahead and allow myself a more realistic 1/2 cup serving rather than limiting myself to 1/4 cup if I’m eating my own granola as cereal. And I add 1/4 cup rather than the recommended two tablespoons to my yogurt if I’m having a fresh fruit parfait. That means I’ll end up consuming the same number of calories, but I get to eat twice as much.

This recipe makes approximately 4-5 cups of granola, depending on whether one adds the optional dried fruit. I generally make some with the fruit to enjoy as cereal with nonfat milk, and some without the dried fruit so I can add it to a fresh fruit parfait.

Ingredients

  • 1/4 cup olive oil
  • 1/2 cup sugar-free maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 3 cups old-fashioned rolled oats
  • 1 cup unsalted sliced almonds or chopped pecans
  • 1 cup unsweetened raisins or dried cranberries (optional)

Directions

Preheat oven to 350 degrees.

Combine the oil, syrup, vanilla, cinnamon and nutmeg in a large bowl. Use a stick blender if necessary to mix thoroughly.

Add the oats and nuts and stir until completely coated with the oil and syrup mixture.

Spread the mixture onto a large baking sheet sprayed with nonstick cooking oil.

Bake for 35-40 minutes, stirring every 10 minutes or so, until golden brown.

Add the fruit after removing from the oven.

Allow to cool completely before storing in an air-tight container.

Nutrition information for plain granola

Serving size: 1/2 cup | Calories: 200 | Carbohydrates: 19 g | Protein: 5 g | Fat: 13 g | Saturated fat: 1 g | Cholesterol: 0 | Sodium: 20 mg | Potassium: 90 mg | Fiber: 4 g | Sugar: 0 | Iron: 3% 

Nutrition information for granola with dried fruit added

Serving size: 1/2 cup | Calories: 245 | Carbohydrates: 32 g | Protein: 5 g | Fat: 13 g | Saturated fat: 1 g | Cholesterol: 0 | Sodium: 20 mg | Potassium: 90 mg | Fiber: 8 g | Sugar: 5 g | Iron: 3% 

28 thoughts on “Recipe: Homemade granola”

  1. I make our granola too, though I use actual maple syrup bought from a stand down the road. I never heard of sugar free maple syrup. I put slivered almonds in ours along with wheat germ. We use full fat Greek yogurt finding it really does fill us up. I can no longer remember where I saw the recommendation for full fat yogurt.

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  7. Yes! Yes! Yes!! I’m definitely gonna try this we’ve been making gluten free granola bars at our house but it just consist of oatmeal, peanut butter, and maple syrup!! I should share it on the blog!

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