This Healthy Granola is easy to make with crunchy nuts, seeds, coconut and naturally sweetened with maple syrup. Full of big clusters in every bite and makes the perfect snack or breakfast. Grain-free, vegan, paleo, gluten-free and refined sugar free with low carb and keto sweetener options.
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Updated March 2023
Easy Healthy Granola Recipe
It doesn’t get much easier than homemade granola. You can make it ahead of time so it’s the perfect breakfast meal prep recipe. Plus, there are a ton of ways you can customize it according to what you like or have in your pantry. This Healthy Granola is easy to make with crunchy nuts, seeds, coconut, naturally sweetened with maple syrup and full of big clusters in every bite.
Plus, this granola recipe is super versatile with sugar-free options so it’s perfect for everyone even if you’re following a low carb keto diet.
Ingredients you need
The great thing about making your own homemade granola is that you can easily customize it with what ingredients you have in your pantry. To make this healthy grain-free granola recipe, we used:
- Nuts: use your favorite mix but we like sliced almonds, chopped pecans and walnuts.
- Seeds: pumpkin seeds (pepitas), sunflower seeds and sesame seeds
- Unsweetened coconut flakes – we like to use the one from Bob’s Red Mill since it mimics the shape and texture of old-fashioned rolled oats but feel free to use shredded coconut if that’s what you have on hand
- Maple syrup: you can sub with your favorite sticky liquid sweetner or sugar-free sweetener of your choice such as Lakanto sugar-free maple syrup or liquid monk fruit sweetener.
- Ground cinnamon: for flavor.
- Fine sea salt and vanilla extract: balances the sweetness, adds flavor and makes this pumpkin seed granola amazing!
- Melted coconut oil: feel free to use refined if you don’t like the coconut flavor or any other neutral tasting oil or even melted butter (vegan) of your choice
Optional add-ins that you can add:
- Dried fruit
- Chia seeds or hemp seed
- Sunflower seeds
- Chocolate chips
How to make Healthy Granola:
Making your own paleo granola couldn’t be easier. Be sure to read the step-by-step instructions.
- Preheat the oven and prepare the baking pans: Preheat the oven to 300F. Line a large baking sheet with parchment paper.
- Combine dry ingredients: Place the nuts in a large mixing bowl. Add the coconut flakes, flaxseeds, and cinnamon.
- Mix the wet ingredients: In a separate bowl, whisk together the nut butter, maple syrup, coconut oil, vanilla and salt. Pour over the dry mixture. Stir well to combine.
- Transfer granola to a pan: Spread the granola mixture evenly on the prepared baking sheet.
- Bake: Bake for 20 minutes. Remove the pan from the oven and use a spatula to gently stir and flip the granola chunks over. Return the pan to the oven and bake for an additional 5-8 minutes, keeping a close eye to avoid burning.
- Chill and serve: Remove the pan from the oven and allow the granola to cool completely. Break granola into preferred-sized clusters. Stir in add-ins and enjoy immediately as is or serve with your favorite yogurt or milk (dairy-free or regular).
- Store: Store leftover granola in an airtight container in the fridge for up to 3 weeks.
Substitutions and tips
- Sweetener: Don’t have maple syrup? Use any other sticky liquid sweetener you like or have on hand.
- Coconut: Not grain free? Swap out the coconut and the sliced almonds with certified gluten-free old-fashioned rolled oats instead.
- Hemp seeds: provide extra fiber, protein and whole grain goodness. Sub with ground flaxseeds or chia seeds if you like.
- Clusters: To get the giant crunchy clusters, be sure to remember not to stir the granola while it’s baking, and wait for it to cool down before breaking it apart into big chunks.
Is Granola Healthy for Breakfast?
This homemade granola is full of protein, fiber, and vitamins and makes a healthy breakfast option. Plus, with all the healthy fats from the nuts, it’s helps to keep you full all morning!
Storage and freezer tips
How to store:
- Room temperature: You can make this granola recipe ahead of time and store in a glass mason jar and store on the counter for up to 10 days.
- Fridge: To extend the life, store in the fridge for up to 3 weeks or in the freezer for up to 3 months.
How to freeze:
- Spread out onto a large baking sheet and place the pan in the freezer for 30 minutes, or until frozen. Transfer to a resealable freezer bag or Stasher bag and store in the freezer for up to 3 months.
This Healthy Granola would be delicious on its own and makes the perfect after school or any time snack.
Serve it for breakfast one top of some dairy-free or Greek yogurt and fresh fruit for breakfasts.
Or you can add a splash of milk and drizzle with some almond butter.
More granola recipes you’ll love:
Banana Nut Granola (GF, Vegan + Refined SF)
This healthy granola is full of crunchy grain free clusters and takes just 10 minutes to prep. It's grain-free, egg-free, dairy-free and sweetened without any refined sweeteners.
- 1 cup sliced almonds
- 1 cup raw pecans roughly chopped or pulsed a few times in a food processor (leaving a few larger pieces)
- 1/2 cup raw cashews roughly chopped or pulsed a few times in a food processor (leaving a few larger pieces)
- ½ cup whole almonds
- 1 cup coconut flakes
- ½ cup pumpkin seeds
- 2 Tbsp ground flaxseeds
- 2 tsp ground cinnamon
- 3 Tbsp melted coconut oil use refined to avoid any coconut flavor
- 1/4 cup creamy nut butter / seed butter / tahini of choice
- 3 Tbsp pure maple syrup or preferred sticky liquid sweetener [can sub sugar-free maple syrup for lower carb / lower sugar]
- 1 tsp vanilla extract
- 1/8 tsp fine sea salt or kosher salt
- ⅓ - ½ cup dairy-free chocolate chips or chopped chocolate
- 2-3 Tbsp dried cranberries or dried fruit of choice
- Preheat the oven to 300F. Line a large baking sheet with parchment paper.
- Place the nuts in a large mixing bowl. Add the coconut flakes, flaxseeds, and cinnamon.
- In a separate bowl, whisk together the nut / seed butter, maple syrup, coconut oil, vanilla and salt. Pour over the dry mixture. Stir well to combine.
- Spread the granola mixture evenly on the prepared baking sheet.
- Bake for 20 minutes. Remove the pan from the oven and use a spatula to gently stir and flip the granola chunks over. Return the pan to the oven and bake for an additional 5-8 minutes, keeping a close eye to avoid burning.
- Remove the pan from the oven and allow the granola to cool completely. Break granola into preferred-sized clusters.
- Stir in add-ins of choice and serve with your favorite yogurt or milk (dairy-free or regular).
- Store leftover granola in an airtight container in the fridge for up to 3 weeks.
Total Recipe yields approximately 4 cups.
1 serving size is calculated for approx. 1/3 cup per serving.
So good. I always lack an ingredient or two and this prooved no different. I didnt have pumpkin seeds or pecans, so I increased the walnuts, almonds and sunflower seeds…I think i cooked it too fast…forgot to turn default 350 to 300 but was watching it so after 15 min turned it down and let it cook about another 7 minutes and its fine. I put it in a bowl with a few lily’s choco chips and a few dried cranberries and it was so yummy. Keeper recipe! Thank you
Jasmin R. -
Absolutely delicious! Thank you so much for this great recipe! Who knew keto breakfast could be this good 🙂 I replaced the munk fruit sweetener for 2 tablespoons of erythritol. The granola turned out only slightly sweet and very nutty, which was to be EXPEcted. Will DEFINETEly make IT regularly and experiment with different nuts and seeds. Thanks!!
Yum, this is so delicious! we make a batch every week now.