Homemade granola is one of the easiest recipe to make at home. You mix your dry ingredients in a bowl, add some sweetener (I use dates), mix well and cook it in the oven. By making your own granola, you know exactly what’s inside. And you have a healthy and deliciously crunchy breakfast (or snack) without any artificial supplements, palm oil, white sugar or any other sneaky ingredients. We need to take care of our body. And this is the best way to do it.
As I use gluten free oats, this granola is totally gluten free.
Cherry on the cake, this homemade granola is chunky (it’s probably the reason of its success). I actually love to use dates to sweeten it and make it chunky. I actually do my own date paste, by soaking the dates first for few minutes and mixing them with some vanilla, salt and cinnamon (in a small mixer). It makes this granola divinely sweet. If you have a sweet tooth and you want more sweetness, you can add some maple syrup (1 to 2 tbsp).
So it’s only naturally sweetened here with extra vitamins and minerals. This is so exciting !
Can you change the recipe?
In this recipe I love to use oats, sunflower seeds, pumpkin seeds, amaranth, almond and cashew nuts, dates, cinnamon, vanilla powder, maple syrup (optional) and salt.
You can definitely use this super healthy recipe as a base. Then you can play with the ingredients and add your own favorite nuts or seeds.
Truth is your family and friends will completely fall in love for it. To be honest, at home, my kids eat it right away from the baking tray and my family loves when I bring them some of my granola when I go back home in Belgium.
There are many ways to use your granola and I personally love to sprinkle it over my amazing coconut chia pudding, overnight oats or even salads !
Once you’ll make this granola, it’s pretty hard to go back buying any granola at the Grocery store again.
Top Tip
In this homemade crunchy and gluten free granola recipe, I use some amaranth. Because I love to diversify my diet. And since I’ve learned that amaranth is high in calcium, magnesium, potassium, phosphorus, and iron, I try to use it as much as possible.
On top of it, it’s gluten free and very interesting for people who have a gluten intolerance. Amaranth uses to be called a true powerhouse. By adding more nutrients like amaranth to your diet, you increase the variety of ingredients in your lifetsyle
If you make it
If you make my crunchy homemade granola, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
CRUNCHY HOMEMADE GRANOLA
INGREDIENTS
- 2 cups oats - (gluten free)
- ½ cup sunflower seeds
- ⅓ cup pumpkin seeds
- 2 Tbsp amaranth - (or some quinoa if you don't have amaranth or just skip)
- 1 ½ cups nuts - (Almond, Cashew, Walnuts, Hazelnut or whatever you have handy)
- 8-10 dates soaked in warm water for 5 minutes - (Medjool dates or any other natural and soft dates)
- 1-2 tbsp water (if you don't soak the dates)
- 2 tsp cinnamon powder
- 1 tsp vanilla extract
- 2 tbsp maple Syrup - (optional)
- 1 pinch of Himalayan salt or gomasio
INSTRUCTIONS
- Preheat your oven 175 C (fan).
- In a large mixing bowl, mix oats, sunflower seeds, pumpkin seeds and Amaranth.
- Chop the nuts with a knife or pulse them in a food processor for 20 seconds (not too small if you like it crunchy and nutty). Add them in the large bowl with oats and seeds. Set aside.
- If the dates are very dry or hard, soak them first for 10 to 15 minutes in hot water. Then remove the water and add the moist dates (pitted), with the cinnamon, vanilla, salt and the optional syrup in a food processor (or a small blender) and pulse until smooth liquid. If you have the impression that it is still too hard add some water (1-2 tbsp at a time) and mix again. It should be kind of smooth (but not runny) and with few pieces (it will be tastier).
- With a wooden spoon, mix well the date paste with the dry ingredients until it is totally combined. It might take a little while (and a bit of muscles) to fully mix both together.
- Spread evenly your granola on a lined baking tray. Put it in the oven for approximately 20-30 min by 175°C or until toasty brown. Give it a stir every 10 minutes and check how brown it is to make sure it is not burning.
- Switch off the oven and open the door to let it cool down in the oven, for an extra crunch.
- Store in an airtight container for up to 2-3 weeks.
6 Comments
My husband loves this! So easy to make! Thanks for the recipe as it’s rare for him to ask me to make anything!
Thank you, Brenda. Actually this recipe is one favorite of our husband’s too 🙂 Laetitia & Theresa
My absolute favourite! Definitely need to try this recipe, once I’ve finished all the stock I got from you 🙂
Ahhhh! Thank you so much! Let us know how it turned out – enjoy your granola xx Laetitia & Theresa
Tried it, loved it! <3
Thank you we are really happy to hear that ! L&T