Healthy Homemade Granola

This healthy homemade granola recipe is savory, sweet, perfectly chunky and comes together in about 30 minutes. Granola is one of those foods that's perfectly filling and always seems to hit the spot. This particular batch is chock full of comforting flavors like ginger, allspice, cinnamon and vanilla. A few tablespoons of molasses rounds everything out with a perfect hit of caramelly, smokey goodness.

Granola is one of my favorite quick snacks to throw together. It takes ten minutes to mix up, you can easily modify the recipe to your personal preferences or what you have on hand, and it freezes and thaws like a dream. I always make a couple batches before camping and road trips.

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How to Make Granola: Tips & Tricks

• Make sure to spread the granola evenly on the baking sheet. You want a nice, even layer that isn't too thin.
• Don't be afraid to really press down with the back of your spatula after mixing halfway through the baking time. I usually go over the tray a couple times to make sure everything is where it wants to stick.
• Let the granola cool completely before adding your mix-ins and breaking it up into chunks. Even the smallest bit of warmth will result in a gooey, chocolatey mess.
• I find that honey works a little better than maple syrup for maximum clumping, but organic maple syrup is always a winner in my book. I've made this recipe many times without any honey at all. Feel free to use either or a combination of the two.
• The molasses in this recipe not only adds a wonderful, warming complexity but also really helps to make your final granola as chunky as possible.
• When breaking up the granola, use your hands and don't be afraid to really get in there. Break it up according to personal preference. I love thick clumps in my granola, but if you prefer less then go ahead and keep breaking it up until you have the consistency you're looking for.

Homemade Granola Variations:

• If you're adding coconut to this recipe, try it toasted! I have found the best way to do this is to add ½ cup of shredded coconut halfway through baking. Sprinkle it over the granola before stirring, then proceed to press everything back into the baking sheet and finish baking. Toasting for 10 minutes brings out a wonderful flavor without burning. Sweetened or unsweetened shredded coconut can be used according to personal preference.
• Melted coconut oil can be swapped for the olive oil in this recipe at a 1:1 ratio. I have made this granola with coconut oil many times and love it, especially if I'm adding in shredded coconut. The olive oil results in a more savory granola that I've been particularly fond of lately.
• Raisins can be used in place of dried cranberries, or go wild and use a combination of the two!
• White chocolate is scrumptious in this granola, it's extra sweet and adds a touch of creaminess. You can either replace all of the dark chocolate that the recipe calls for or do a mixture!
• The ginger in this recipe adds just the right amount of balancing warmth with the cinnamon, nutmeg, allspice and molasses. I highly suggest trying it, but feel free to omit it altogether if ginger isn't your thing.

Is Granola Healthy?

It absolutely can be, and this recipe is no exception. This particular batch of homemade granola is chock full of nutrient-dense foods, especially if you're using dark or semi-sweet chocolate in lieu of white. Granola is one of my favorite healthy snacks for kiddos, you can throw together a batch or two over the weekend and have a healthy snack ready all week!

Recipe Notes:

• Make sure not to over-bake. Check the granola around the 20 minute mark (10 minutes after stirring) for the very first signs of browning, this is the sweet spot to pull the granola out of the oven. It will continue to bake and crisp up as it cools on the baking sheet.
• I recommend using a half sheet aluminum baking pan with rolled edges for this recipe. Parchment paper makes clean-up a breeze. The rolled edges makes it much easier to spread your granola into an even layer without losing any off the sides.
• The molasses in this recipe adds a delicious caramelly sweetness and subtle smokiness, but will stay on the sweeter side if the granola isn't overcooked. I highly recommend using a nice, light molasses for this recipe.
• If you're using shredded coconut, definitely feel free to give melted coconut oil a shot in lieu of olive oil. The two pair wonderfully together. Sweetened or unsweetened shredded coconut will work, I've used both. Stick with unsweetened for a more traditional, savory granola.
• If you're missing one or two ingredients on the list of dry ingredients and you're not in the mood to run to the grocery (I get it), feel free to play around with the mix-ins. Walnuts, raisins and pepitas are all fantastic in this recipe, but you can go wild with your favorite flavor combinations. The key is to maintain the right ratio of wet-to-dry ingredients so that you end up with a granola that doesn't fall apart or a gooey, sticky mess.

How To Store Homemade Granola

• Homemade granola can be stored in an airtight container or bag at room temperature for 5-7 days.
• This granola is extremely freezer-friendly. Just pop whatever you want to save in a freezer bag and throw it in the freezer until you're ready to munch. Allow the granola to thaw for about ten minutes to avoid biting into any frozen raisins or cranberries. I usually make a double batch and freeze half for later.

Recipe

Did you make this granola? Try any awesome mix-in combinations? Let me know in the comments! I'd love to hear how this recipe turned out for you.