Get the Recipe:
Homemade Granola
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.
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
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. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
- 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:
Calories: 354kcal (18%)Carbohydrates: 31g (10%)Protein: 10g (20%)Fat: 23g (35%)Saturated Fat: 3g (15%)Polyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 23mg (1%)Potassium: 49mg (1%)Fiber: 6g (24%)Sugar: 8g (9%)Vitamin A: 2050IU (41%)Vitamin C: 0.8mg (1%)Calcium: 110mg (11%)Iron: 5.4mg (30%)
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.
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