Questo Granola sana fatta in casa is a delicious crunchy granola recipe packed with proteins, fiber and twice less sugar than store-bought granola. It’s made with wholesome ingredients, no gluten, no refined sugar.
I love granola for breakfast, like my Granola alla banana or Granola senza frutta a guscio, but I wanted to make a new simple and super-healthy version. This recipe is made with wholesome ingredients, no high-sugar add-ins, and contains more protein and fiber than most store-bought options.
Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!
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Granola sana fatta in casa
Ingredienti
- 2 tazza Fiocchi d'avena vecchio stile
- ¼ bicchiere Semi di lino
- ¼ bicchiere I semi di Chia
- 1 bicchiere Mixed Nuts - cashews, pecans, almonds, pistachios
- ⅓ bicchiere Sciroppo d'acero
- 4 cucchiai Olio di cocco fuso
- 2 cucchiaini Estratto di vaniglia
- 2-3 cucchiaini Cannella
Stir-in
- ½ bicchiere 50% Less Sugar Dried Cranberry
Istruzioni
- Preriscaldare il forno a 160 °C (320 °F). Rivestire una teglia grande con carta da forno. Mettere da parte.
- In a large mixing bowl, stir oats, flaxseeds, chia seeds, mixed nuts, and cinnamon. Set aside.
- In a saucepan, add coconut oil, and maple syrup. Bring over medium heat, and warm until the coconut oil is melted and it forms a syrup. Remove from heat, stir in vanilla extract.
- Pour the syrup over the previous bowl and stir with a rubber spatula or your hands to evenly coat the dry ingredients with the wet ingredients.
- Pour the mixture on the prepared tray in a single layer and bake it for 20-25 minutes at 320 °F (160 °C) until golden brown.
- Let it cool down on the baking sheet without touching to form granola clusters.
- When fully cooled, stir in dried cranberry if you like, store in an airtight container for up to 3 weeks.
Alimentazione
Ingredienti e sostituzioni
Per questa ricetta bastano pochi ingredienti genuini. Ecco come sceglierli.
- Fiocchi d'avena vecchio stile – The base of your granola, providing fiber and a satisfying crunch. They hold up well during baking and form the structure of your clusters. If you need a gluten-free option, certified gluten-free rolled oats work best; avoid instant oats as they can become mushy.
- Semi di lino – These seeds boost your granola with omega-3 fatty acids and extra fiber, adding a subtle nutty flavor. You can use them whole for crunch or lightly ground for a smoother texture, but whole seeds are ideal for texture contrast.
- I semi di Chia – Packed with protein, fiber, and healthy fats, chia seeds contribute to a bit of crunch. If you’re not a fan of their texture, you might try hemp seeds instead, though they provide a different nutritional profile.
- Mixed Nuts (cashews, pecans, almonds, pistachios) – They add protein, healthy fats, and a satisfying crunch while lending a rich, nutty flavor. Feel free to swap in other unsalted nuts like walnuts or hazelnuts, but avoid sweetened or honey-roasted varieties as they introduce extra sugars.
- Sciroppo d'acero – A natural, refined sugar–free sweetener that not only adds a gentle sweetness but also helps bind the ingredients together. Agave nectar or coconut nectar can also be used if you prefer, but steer clear of refined sugars to keep the granola healthy.
- Olio di cocco fuso – This oil coats the dry ingredients, helping them crisp up in the oven and form those clusters. Avocado oil or a light olive oil can work as substitutes, though coconut oil’s flavor and texture are hard to replicate for a crunchy finish.
- Estratto di vaniglia – This enhances the overall flavor. Almond extract can be a substitute if you enjoy a slightly different twist, but the flavor will shift accordingly.
- Cannella – To balances the sweetness and nuttiness of the granola.
How to Make Healthy Granola
Questa è una ricetta davvero facile da preparare. Ecco come fare, illustrata con delle immagini.
Pour the maple syrup and coconut oil in a saucepan and heat it up until fully melted.
Pour all the dry ingredients in a large mixing bowl and stir with a spatula until mixed.
Pour the maple mixture on top of the dry ingredients and combine.
Pour the mixture on a large baking sheet with parchment paper and bake it for 20-25 minutes at 320 °F (160 °C).
I consigli di Carine
I have a few more tips to help you make the best possible granola.
- Even Coating Is Key: When you pour the warm syrup (coconut oil and maple syrup mixture) over the dry ingredients, mix thoroughly with a rubber spatula or your hands to ensure every bit of oat, seed, and nut is evenly coated.
- Uniform Layering: Spread your granola mixture in a single, even layer on a lined baking sheet. This promotes uniform baking and crisping—avoid overcrowding the tray.
- Let It Set Undisturbed: After baking, resist the urge to stir the granola on the tray. Allow it to cool undisturbed for at least an hour so that large clusters can form naturally.
- Watch the Oven Time: Bake at 320 °F (160 °C) and keep an eye on your granola during the last few minutes. A light golden color indicates it’s ready; over-baking can lead to a bitter taste.
- Customize Your Crunch: If you’re feeling like something different, swap in other seeds like sesame, hemp, or sunflower seeds for variety. Just ensure they’re added in similar proportions to maintain texture.
- Post-Bake Additions: For extra flavor, stir in chocolate chips or your chosen dried fruits (like low-sugar dried cranberries, goji berries, or raisins) once the granola has fully cooled, preserving their texture and flavor.
- Oil-Free Option: For an oil-free version, you can replace the coconut oil with peanut butter or even mashed banana, though be aware that the granola might not crisp up as nicely.
- Memoria su disco: Store your granola in an airtight container at room temperature for up to 3 weeks. This helps maintain its crunch without the need for refrigeration.
- Pre-Roast Your Nuts: For an even deeper flavor, lightly roast your mixed nuts in the oven before combining them with the other ingredients. This extra step intensifies their natural taste and adds to the overall crunch.
I love this recipe and so many others on your site. I’m not fully vegetarian but eating a lot more plant based meals recently. I really appreciate all these recipes.
Grazie!
Ciao Corine
Love the granola recipe
One question- what type of storage container do you use- could you please share the link
Hello, I am using the New Zealand brand called Sistema, you can find it Qui..
Thank you, just ordered
I really like them!
Hello, I am using the New Zealand brand called Sistema, you can find it Qui..
Willing to try
I look forward to hear your feedback if you bake this !
I’m making this recipe for Christmas gifts because it such a delicious and healthy recipe.
Do you leave your nuts whole? Can I add coconut flakes? If so, should they be added before baking or after?
I love whole nuts in my granola, but you can chop them if preferred! Coconut flakes taste delicious too and if you like them toasted (I do!). I would definitely add them to the baking sheet !
Can I use quick oats.( as I have them on hand
What sorry of adjustment a should I make
Absolutely, for this recipe, no adjustment are needed, it should come out great with same ratios.
Egg whites that are beaten to soft peaks also works as a binder instead of maple syrup and coconut oil.
Probably, but we are a plant-based website, we don’t use animal products like eggs.
I wonder if whipped aquafaba would work instead of egg whites. I may try that as I don’t want to use as much maple syrup or coconut oil – it’s one of the less good-for-you fats according to the program I’m on for insulin resistance. I may halve those ingredients and substitute with whipped aquafaba and add a little Monkfruit for sweetness. Let’s see how that turns out!
I am not sure they will crisp with aquafaba, but it might work, let me know.
I came across the recipe on google. I made it yesterday for my daughter to take on her weekend away with friends. She just text me a row of hearts!!!! Best message ever. Thank you.
Thank you so much for the lovely comment ! I love baking for my kids too, and their feedbacks are the best.
Hi! can I use honey as I don’t have maple syrup? Thanks!
Sicuro!