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Now you can easily create your own homemade granola – minus the preservatives. A plant powered recipe, made with real pumpkin and fiber rich oats, heart healthy almonds and sunflower seeds, and naturally sweetened with maple syrup – this recipe is the perfect choice as a healthy breakfast or nourishing snack.
Food preservatives are common in our foods these days. It’s nearly impossible to stay away from them because of the number of processed foods there are. And granola is no exception; most store-bought granola is laden with sugar, fat, and other unnecessary ingredients, that you (and I) probably can’t pronounce.
Making a homemade granola recipe doesn’t have to be a fancy affair. I mean, you can whip up your own at home pretty quickly – using simple ingredients, that are most likely in your pantry anyway. Not to mention, you have total control over the type and amount of ingredients you add. What I love most, is this also leaves room for creativity; you can swap out certain ingredients to change up the flavor and add variety. What’s more, the pumpkin and spices make your home smell warm and earthy – signature scents of fall!
How to make Homemade Granola – Step by Step
This healthy pumpkin granola recipe is one of our family favourites – as a breakfast and snack option. Made with delicious and nourishing ingredients, like whole grain rolled oats, extra virgin olive oil, nuts and seeds and naturally sweetened with maple syrup – trust me, when I say, once you try my homemade granola, you won’t go back to store-bought varieties.
Ready to make some?
I start by combining all the dry ingredients in a large bowl (images 1-3). Next, in a separate bowl, combine the wet ingredients (image 4). Make sure to mix well before incorporating with the dry ingredients (image 5). Stir well to ensure the oats are well coated with the wet mixture (image 6). You want every bite to have heaps of flavor.
Using a spatula, spread the mixture evenly on a large baking sheet (image 7). I would use a rimmed baking sheet to prevent making a mess all over your counter top as you spread. Then send in the oven, and bake at 350 degrees Fahrenheit for 20-25 minutes. I stir halfway through – to get everything nice and toasty (image 6). Bonus tip: for clumpy granola, make sure you get a uniform layer by pressing the granola down with your spatula. This will make a difference.
Health Benefits of Homemade Granola ingredients
- Oats: Loaded with good-for-you fiber, protein, vitamins and minerals, like folate, iron, B vitamins and magnesium, it’s fair to say – this wholegrain is pretty super duper. Remember to buy 100% pure whole rolled oats.
- Almonds: unleash the crunch power in your granola and soak up the nutritional benefits with almonds. According to the Almond Board of California, almonds are a heart healthy choice; low in saturated fat, zero cholesterol and sodium free. Not to mention, they have a low glycemic index, meaning they can help to keep your blood sugars steady.
- Sunflower seeds: An excellent source of protein, healthy fats, antioxidants, and fiber, sunflower seeds add so much flavor and nutrition to your granola.
- Olive oil: The richest source of monounsaturated fat, olive oil consumption has been associated with lower blood pressure and LDL (bad) cholesterol and may also raise HDL (good) cholesterol. Olive oil contains phytochemicals that may help dilate blood vessels, prevent blood clots and reduce inflammation in the body.
- Pumpkin: Adding pumpkin not only helps to reduce the amount of fat used in this recipe, but you’re also getting some mighty nutritional perks. Pumpkin is an excellent source of vitamin A, which helps to keep your eyes and skin healthy. Being an antioxidant, Vitamin A may help lower the risk of some diseases and fight the signs of aging.
Common mistakes to avoid when making Homemade Granola
- Going overboard with the sugar and fat – Make smart substitutions. What I love most about homemade granola is, you have the flexibility to make substitutions – to your heart’s content. Don’t like sunflower seeds, no worries – add flax. Prefer pecans? Great! Just remember, use wholesome nourishing ingredients to dial back on the sugar and fat.
- Go easy with the spices: Start small and assess the taste. Remember, it’s always easier to add more – than remove. Not to mention, spices do go a long way.
- Don’t over-bake – in an attempt to achieve the ultimate crunch. Slow and steady wins the race; bake at no more than 350 degrees Fahrenheit until golden and don’t forget: granola tends to harden after it cools.
Looking for more breakfast inspiration? Here are some recipes you may like:
- Chocolate Mint Chia Seed Pudding
- Quick and Easy Blueberry Muffins
- Chia Peach Green Smoothie
- Egg Bhurji (Indian Scrambled Eggs)
- Easy Fluffy Pancakes
- Masala Tofu Scramble
Will you be making a batch of my Homemade Granola?
Tell me, what’s your favourite breakfast food to stay energized during the day? Leave me a comment below!
If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and twitter! Can’t wait to see your photos.
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Get the Recipe:
Homemade Granola
Ingredients
- 2 cups rolled oats, 100% whole grain (rolled oats vs. quick oats: what's the difference?)
- 1 cup almonds, plain, sliced
- 1/3 cup sunflower seeds, raw, hulled
- 1/2 tsp pumpkin spice
- 1/2 tsp cinnamon powder
- 1/4 cup extra virgin olive oil
- 1/3 cup pumpkin puree, fresh or canned
- 3 tbsp maple syrup, optional
Instructions
- Preheat oven to 350 degrees Fahrenheit
- In a large mixing bowl, combine the oats, almonds, seeds, and spices. Stir to mix
- In a separate bowl, add the pumpkin, pour in the oil and maple syrup. Mix well.=
- Combine the wet ingredients with the dry ingredients and stir well, ensuring all the oats are well coated
- Pour the granola mixture onto your baking sheet pan and use a large spatula to spread it evenly
- Bake until lightly golden, about 20 to 25 minutes, stirring halfway
- Let the granola cool completely. Top with dried fruit (if using) and enjoy
Notes
- Going overboard with the sugar and fat – Make smart substitutions. What I love most about homemade granola is, you have the flexibility to make substitutions – to your heart’s content. Don’t like sunflower seeds, no worries – add flax. Prefer pecans? Great! Just remember, use wholesome nourishing ingredients to dial back on the sugar and fat.
- Go easy with the spices: Start small and assess the taste. Remember, it’s always easier to add more – than remove. Not to mention, spices do go a long way.
- Don’t over-bake – in an attempt to achieve the ultimate crunch. Slow and steady wins the race; bake at no more than 350 degrees Fahrenheit until golden and don’t forget: granola tends to harden after it cools.
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
