My OG Homemade Granola

Refined Sugar Free, Vegan, and Gluten Free Friendly

Originally published: March 2, 2020

Truth be told, when I was growing up I would eat granola by the fist full until the bag would run out. But was it healthy? Was it refined sugar-free? Was it gluten-free or homemade? Absolutely not. Now that I’m an adult, I wanted to have a granola recipe in my arsenal kit that I knew I could eat and not feel horrendous afterward (hello sugar crash). Adding a copious amount of fats (avocado oil, fiber (flax, chia, banana), and protein (nuts, hemp seeds) to this helps regulate your hunger hormones and also helps aid off an insulin crash, which is almost impossible to find in conventional granola.  Enjoy this granola by itself, as cereal, or on top of smoothie bowls. No matter how you choose to enjoy it, you can’t go wrong!

Dry Ingredients

3 cups of certified gluten free oats (if gluten intolerant)

1/2 cup raw unsalted walnuts

1/2 cup raw unsalted pecans

1/2 cup raw unsalted cashews

2 tbsp hemp seeds

2 tbsp ground flaxseed

1-2 tbsp coconut sugar

1/4-1/2 tsp cinnamon

1/4 tsp finely ground sea salt

Wet Ingredients

1 large ripe banana, mashed

1/4 cup avocado oil, or neutral oil

2 tbsp chia seeds

1 tbsp maple syrup

1 tsp vanilla extract

Optional Toppings

unsweetened coconut flakes

dried goji berries

dried wild blueberries

dried mulberries

coconut chips

Method

Preheat your oven to 350 degrees fahrenheit and line a large baking tray with parchment paper.

In a large bowl, mix together all of the dry ingredients together.

On a plate, mash the banana with a fork until it reaches a smooth consistency. Set aside.

In a small saucepan over low heat, add the oil, chia seeds, and maple syrup. Once combined, add the mashed banana until well combined and add the vanilla extract. Stir again.

Pour the saucepan mixture over the large bowl of dry ingredients.

With a silicone spatula, spread mixture evenly on the baking sheet, making sure the granola isn’t overcrowded. I usually pat it down with my hands to ensure that everything is clumped together without leaving gaps. Run the spatula over the sheet to ensure your spread is even. 

Bake for 24-28 minutes. Be sure to periodically check on the granola, to ensure it doesn't burn! If you want large clusters, avoid tossing the granola while it’s baking. 

Once the granola is visibly browned, take it out of the oven and let cool for 10 minutes.

Once completely cooled, hand-break the granola, and add in the toppings.

Store in an airtight container and enjoy for a couple of weeks or so.