Healthy Homemade Granola Recipe

Introduction

This healthy homemade granola is a delicious and nutritious snack that’s easy to make from scratch. Packed with oats, hazelnuts, and warm spices, it’s perfect for breakfast or a tasty treat anytime. Plus, the addition of chocolate flakes adds a delightful touch of sweetness.

Ingredients

• 200 g rolled oats (2 cups)
• 100 g hazelnuts (1 cup)
• 50 g shredded or desiccated unsweetened coconut (½ cup)
• 2 tsp cinnamon powder
• 1 tsp cardamom powder
• 1 pinch of salt
• 1 tbsp brown sugar (optional)
• 60 ml coconut oil, melted (¼ cup)
• 60 ml honey (¼ cup)
• 2 tsp vanilla extract
• 1 egg white (from 1 egg)
• 40 g chocolate flakes or dark chocolate chips (¼ cup)

Instructions

1. Step 1: Place the rolled oats, hazelnuts, shredded coconut, cinnamon, cardamom, salt, and brown sugar (if using) in a large bowl and mix well.
2. Step 2: In a separate small bowl, combine the melted coconut oil, honey, and vanilla extract. Stir to blend.
3. Step 3: Mix the wet ingredients into the dry ingredients until fully combined.
4. Step 4: Beat the egg white until foamy, then fold it gently into the granola mixture until well incorporated.
5. Step 5: Line a baking sheet with parchment paper. Pour the granola mixture onto the sheet and press it down evenly with a spatula to form a large granola bar shape.
6. Step 6: Bake in a preheated oven at 150°C (300°F) for 30 to 40 minutes. After about 15 to 20 minutes, carefully flip large pieces of the granola, press down again with the spatula, and return it to the oven to finish baking.
7. Step 7: Remove the granola when it turns lightly golden on top. It will continue to crisp as it cools.
8. Step 8: Immediately sprinkle the chocolate flakes over the hot granola so they melt and stick to the clusters.
9. Step 9: Turn off the oven and place the granola back inside to cool completely. This helps it set and become extra crispy.

Tips & Variations

• Swap hazelnuts for almonds or walnuts to vary the flavor and texture.
• For a vegan version, replace honey with maple syrup and omit the egg white or use a flax egg as a binder.
• Add dried fruits like cranberries or raisins after baking for extra sweetness and chewiness.
• Press the mixture firmly before baking to create larger clusters that hold together well.

Storage

Store your homemade granola in an airtight container at room temperature for up to 2 weeks. Keep it dry and away from direct sunlight. To enjoy, serve with milk, yogurt, or as a snack on its own. If it softens, you can refresh it with a few minutes in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other oils instead of coconut oil?

Yes, you can substitute coconut oil with other mild-flavored oils like sunflower or avocado oil. Coconut oil helps add a subtle flavor and crispness, but other oils will work fine.

Do I have to use egg white in this granola?

Egg white acts as a binder to help the granola form clusters. If you prefer to avoid egg, you can try using a flax egg or omit it altogether, but the texture might be slightly less clumpy.

Healthy Homemade Granola Recipe

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4.5 from 369 reviews

This Healthy Homemade Granola recipe features a delightful mix of rolled oats, hazelnuts, and shredded coconut, spiced with cinnamon and cardamom. Sweetened naturally with honey and enhanced with melted chocolate flakes, it’s a crunchy and wholesome treat perfect for breakfast or snacking. The granola is baked to a perfect golden crisp and cooled to form delicious clusters with a satisfying texture.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: About 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 200 g Rolled Oats (2 cups)
• 100 g Hazelnuts (1 cup)
• 50 g Unsweetened Shredded or Desiccated Coconut (½ cup)
• 2 tsp Cinnamon powder
• 1 tsp Cardamom powder
• 1 pinch salt
• 1 tbsp Brown sugar (optional)

Wet Ingredients

• 60 ml Coconut oil, melted (¼ cup)
• 60 ml Honey (¼ cup)
• 2 tsp Vanilla extract
• 1 Egg white (from 1 egg)

Addition

• 40 g Chocolate flakes or dark chocolate chips (¼ cup)

Instructions

1. Prepare Dry Ingredients: Place the rolled oats, chopped hazelnuts, shredded coconut, cinnamon, cardamom, salt, and brown sugar (if using) in a large mixing bowl and stir to combine evenly.
2. Mix Wet Ingredients: In a separate small bowl, combine the melted coconut oil, honey, and vanilla extract, mixing thoroughly to blend all the wet components.
3. Combine Mixtures: Pour the wet ingredients into the dry ingredients bowl and stir well to make sure everything is evenly coated.
4. Beat Egg White: Using a whisk or electric mixer, beat the egg white until foamy and light peaks form. This will help bind the granola together for a crunchy texture.
5. Incorporate Egg White: Gently fold the foamy egg white into the granola mixture until it is well combined, ensuring the mixture is moistened but not soggy.
6. Prepare Baking Sheet: Line a baking sheet with parchment paper. Pour the granola mixture onto the sheet and press it down firmly using a spatula, shaping it like a large rectangular granola bar.
7. Bake Granola: Place the baking sheet in a preheated oven at 150°C (300°F). Bake for 30-40 minutes, flipping large pieces carefully halfway through and pressing down again with the spatula to maintain shape.
8. Monitor Browning: Bake until the granola is lightly golden on top, avoiding overbaking to prevent burning. Remember it will crisp further as it cools.
9. Add Chocolate: Remove the granola from the oven and immediately sprinkle the chocolate flakes evenly across the top. The residual heat will melt the chocolate, helping it stick to the granola clusters.
10. Cool Granola Clusters: Turn off the oven and return the granola to the oven to cool completely. This slow cooling sets the clusters and helps achieve a crisp texture.
11. Store Properly: Once cooled, break the granola into clusters and store in an airtight container at room temperature. It will keep fresh for up to 2 weeks.

Notes

• Use unsweetened coconut to avoid extra sugar.
• Brown sugar is optional and can be omitted for lower sugar content.
• Be gentle when flipping the granola halfway through baking to keep clusters intact.
• Press granola firmly on the baking sheet to help form clusters.
• Let granola cool completely to achieve the best crispiness.
• Store in an airtight container to maintain freshness and crunch.

Keywords: granola, homemade granola, healthy granola, baked granola, oats, hazelnuts, cinnamon, chocolate flakes, breakfast