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Homemade Healthy Granola

I hail from the earthy, crunchy, granola-eating part of Oregon. I'm a proud granola connoisseur - whether for snacking by the handful, served up for breakfast with a bowl of your favorite {alternative} milk, or topping plain greek yogurt and fruit for a yummy treat - I wear my granola badge with honor. And as with many things, I've found it to be grossly overpriced and sometimes downright unhealthy when picked off the shelf of the cereal aisle. I always appreciate a new homemade granola recipe, and I've tried dozens of good ones. I used to make the sweet stuff with brown sugar and agave, but as my little guy becomes more and more interested in eating the stuff that comes from mama's kitchen, I'm constantly looking for ways to make our food healthier.

Enter Cookie and Kate. I love this blog! Her vegetarian recipes inspire my dinner planning and fuel my desire to eat more plant-based meals, but the real winner comes from her delicious and naturally sweetened baked goods. This one, like many of her others is kid-approved!

Homemade healthy granola


4 cups Old-Fashioned Rolled Oats (I love Bob's Red Mill)

1 ½ cups Raw Nuts and/or Seeds (I used almonds, pecans and chia seeds)

1 teaspoon Sea Salt

½ teaspoon Ground Cinnamon

½ cup Coconut Oil, melted ½ cup Pure Maple Syrup or Honey 1 teaspoon Vanilla Extract ⅔ cup Dried Fruit (I used unsweetened shredded coconut)


  • Preheat oven to 350°F. Line a large, rimmed baking sheet with parchment paper.

  • In a large bowl combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.

  • Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until golden, about 21 to 23 minutes, stirring halfway. The granola will further crisp up as it cools.

  • Let the granola cool completely, undisturbed, before breaking it into pieces and stirring in the dried fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. ​

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