By Katie 26 Comments -- Paid Promotion. Disclosure policy here.
I love granola. Let’s just get that out there. I always buy the Trader Joe’s low fat granola when we go, but lately I realized I could probably just make my own. I mean, how hard could it be, right? So Zack and I got in the kitchen and whipped this bad boy up. And hi. It is delicious. And so easy to make. And also super cheap! And healthy, did I mention healthy? Cus yes, that too. Basically, it is all kinds of goodness, and we make a batch nearly every week. I like to eat it with some almond milk or sprinkle it on top of my yogurt and cottage cheese. SO GOOD. So. Good.
Ingredient List for Homemade Low Fat Granola – makes about 8 cups
I’ve added Amazon links to most ingredients too! They all have Prime shipping too, so if you’re missing anything, you can have it sent to your door within a day or two!
- 4 cups raw old fashioned oats
- 1/2 cup maple syrup (or honey or any similar substitute)
- 1/2 cup coconut oil
- 1/3 cup dried fruit – I used dates
- 1/3 cup almonds, chopped
- 1/2 cup walnuts, chopped
- 1/4 cup raw sunflower seeds
- 1/4 tsp ground cinnamon
- pinch of salt
THE PROCESS
Melt down your coconut oil – it will make mixing easier. Combine all ingredients into a large mixing bowl and with clean hands, get in there and mix it all up. Be sure it’s mixed well, as you want the syrup and coconut oil well incorporated.
Now, spread the mixture out onto a cookie sheet (I used 2) and pop it into a 300 degree oven for 8 minutes. Remove it and mix the granola around. Return to oven for 5-8 minutes. You’re looking for a light golden brown, but you want it to be darker than it was when you put it in.
Note – no one ever mentions this, but it is VERY important – the granola will NOT BE CRUNCHY right out of the oven. We burnt a couple of batches in our first runs at granola because we were waiting for it to be crunchy. The crunch comes as the granola cools.
At this point, you’re ready to eat or store your granola, in an air-tight container. And then eat it in all ways you can possibly think of, because it’s just that good.
Have you made your own granola?
What’s your favorite way to eat it?
xo
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Reader Interactions
Comments
LOVE THIS! I’ve never actually tried to make granola- maybeeee I will try this recipe! I love your little warning at the bottom about crunchiness- I would have burned a few batches, too! HA
Reply
KatieIt was so hilarious when I found out what we were doing wrong! WHOOPS! ;)
xoReply
I love granola too, and I love how easy it’s to make at home! This one sounds delicious!
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- Katie
I never knew it was that easy to make it myself! Would have started a long time ago! :)
xoReply
I make mine with coconut oil to make a “bark”. It’s not low fat, but I sure make sure it’s low sugar!
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- Katie
Yum that sounds delicious!
xoReply
Love love love granola!! I’m going to have to put that on my fall-to-do list! Because well, it just seems like a fall thing to do :). I love just eating it by itself hahaha but then I eat all of it, so I have to just grab a handfull, and I feel like it would go great as an afternoon snack!
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- Katie
Haha I love that- it totally is a fall thing to do! ;) And I eat it by itself too. SO GOOD!
xoReply
Making your own granola is the best! I like to add the zest of one orange for a little extra flavour.
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- Katie
Ooh yum, that sounds so good! I’ll have to try that next time!
xoReply
Mmmm! perfect Fall recipe!
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- Katie
I thought so! :)
xoReply
Mmmm love the ingredients in this granola! Sounds yummy!
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- Katie
I love that I know everything that’s in it- best part of making food yourself! :)
xoReply
Yum!
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- Katie
It is so good!
xoReply
- Lily
Can I used instant oatmeal?
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- Katie
Yes definitely!
xoReply
- Pam
Made it but it tastes like raw oats and burnt nuts. Not sure where I went wrong but it’s also not crunchy.
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- Katie
Oh no! I’m not sure either! We make it all the time following this recipe.
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- Terri
Mine is like a lot of dry oats?? If the mixture supposed to be wet before putting on pan? Thanks
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- Katie
I have no idea why the wrong recipe was there. It’s supposed to be 1/2 cup of syrup and 1/2 cup of oil!
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- Jen
How long can this be stored?
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- Katie
We keep it in an air tight mason jar and it starts to lose freshness after about a week.
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- Patricia E Cacciatore
Would using sugar-free maple syrup have the same effect?
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- Katie
I definitely recommend pure maple syrup, but if you only have that, I’m sure it’d be okay!
xoReply
