Recipe: Homemade Granola

Post by Olivia Martino, Registered Dietitian and Co-Owner, Nourish Northwest


Whether or not you celebrate Easter, you may be looking for a delicious, healthy recipe to add to your breakfast repertoire.  This one is a staple in my house and whenever that jar gets low I make sure to whip up another batch.  It works great for breakfast, a snack or even to satisfy a sweet tooth.  Enjoy!

Homemade Granola

Total time: 45 minutes

Yields: 6 cups; Serving size: ½ cup


  • 2 cups rolled oats
  • ½ cup sliced almonds, walnuts, pecans or hazelnuts
  • 1 cup unsweetened coconut
  • 1 tsp salt
  • ¼ cup olive oil or melted coconut oil
  • 1/4 cup maple syrup
  • ¼ cup honey
  • ½ cup dried, unsweetened fruit (optional)


  1. Preheat the oven to 275 degrees F.
  2. Spread the oats, nuts and coconut on a baking sheet with sides.  Sprinkle with salt and bake for 12-15 minutes, stirring occasionally, until the ingredients are lightly toasted but not yet golden.  Transfer the ingredients to a large bowl.
        3.   Increase the oven temperature to 350 degrees F.  Lightly grease the baking sheet with oil.
        4.   Stir the maple syrup, oil and honey together in a small bowl, pour over the oats and coconut and toss evenly to coat.  Spread the granola onto the baking  sheet and bake for 25-30 minutes, until the granola is just crispy and golden brown, stirring several times while baking.  Let the granola cool completely on the baking sheet, breaking up any large clumps while it’s still warm
      5.   When the granola has cooled completely, add the dried fruit (if using) and toss to mix.  In an airtight container, this will keep at room temperature for up to 2 weeks.

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