Homemade granola is not difficult to make at home and it allows you to control the amount of sugar and quality of ingredients. You can also add whatever extras you like.
It always seems like a struggle to find a good granola that I like at the store. I used to love a brand that I could get at Trader Joe’s, but then they stopped stocking it and I couldn’t find another that I liked as much.
Rather than spending money on not great store-bought granolas, the better alternative is to make it at home, so you can add the ingredients you like and adjust it to your own preferences.
This granola recipe combines dried fruit and almond butter for flavor. You can use whatever type of fruit you like best. Options include raisins, dried apricot, dates/figs, and dried cranberries.
This Better Almond Butter has it all, from nutrition to flavor to a few important labels you might extra-like (certified organic, non-GMO, and gluten-free).
You can also use natural peanut butter instead of almond butter, depending on your tastes.
I like to use coconut oil because it’s healthy and adds an extra light flavor profile to the granola. You can use other oils, such as sunflower or macadamia nut oils. You could also use a light olive oil (not extra-virgin olive oil, which has too strong of a taste).
Additionally, you have control of what nuts you put in your granola. I prefer slivered almonds, chopped peanuts, and sunflower seeds. You might also consider using chopped walnuts and pumpkin seeds. Whatever you want in your granola. There are no hard and fast rules.
Granola lasts for 3-4 weeks when stored in an airtight container or bag. A serving is generally around ¼ cup. I add it to the top of yogurt, inside peanut butter and banana tortilla wraps, and eat it as cereal in a bowl with milk. Of course, it’s always a great snack on its own.
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- 1/2 cup unsweetened dried fruit
- 3 tbsp natural almond butter
- 2 tbsp honey more for added sweetness
- 2 tbsp coconut oil melted
- 1 tsp real vanilla extract
- 1 1/2 cups rolled oats
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup raw almonds sliced
- 2 tbsp peanuts chopped
- 2 tbsp sunflower seeds
- Pre-heat oven to 350°F and line a baking sheet with a piece of parchment paper, leaving a bit of overlap on the sides.
- In a high-powered blender or food processor, combine the dried fruit, almond butter, honey, coconut oil, and vanilla extract. Blend until the mixture is smooth and creamy.
- Transfer the mixture into a large mixing bowl and add the oats, cinnamon, salt, almonds, and sunflower seeds. Mix until well combined and the oats and nuts are nicely coated.
- Transfer the granola mixture to the prepared baking dish and pat down into an even layer. Place in the pre-heated oven and bake until lightly golden brown and toasted on top, approximately 20 minutes.
- Remove from oven and cool to room temperature. Granola will crumble as you remove it from the pan, with some larger chunks.