Homemade Granola

Prep Time: 10 min
Total Time: 20 min
Serves 4-6


  • 2 cups raw, whole gluten free rolled oats (aka old fashion oats)
  • ½ cup raw nuts, chopped (I use almonds, walnuts and/or pecans)
  • ¼ cup raw seeds (sunflower or pumpkin seeds work well)
  • ½ cup unsweetened dried fruit, chopped (optional, I like dried unsweetened apricots)
  • 2-3 tablespoons grade-b maple syrup or raw honey (or a combo of both)
  • 2 tbsp virgin coconut oil or olive oil
  • ½ tsp vanilla extract or almond extract
  • 1 large pinch fine sea salt


Preheat the oven to 300º F. Combine all ingredients in a mixing bowl and mix well with clean hands.  The coconut oil might be liquid or solid depending on the temperature of the room you are in (it has a melting point of about 75ºF.)  Your hands will warm it up and melt it into the mixture if it’s solid, just be sure to mix it all through the other ingredients so there aren’t any chunks of oil left.  Spread the mixture in a thin layer on a baking sheet and bake for 10 minutes, until very lightly toasted.  Cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks.

Recipe courtesy of Elizabeth Rider