A homemade Healthy Granola recipe that is incredibly easy to make and perfect for a quick breakfast or snack idea. At just 100 calories per serving you can feel good adding this granola to your morning yogurt, or even eating it plain with a bowl of milk. 

A mason jar filled with homemade granola and a sheet pan of baked granola in the background.

Easy Healthy Granola

For anyone unfamiliar with this dish, granola is a snack or breakfast food containing oats, sunflower seeds, sesame seeds, shredded coconut, almonds, and other desired ingredients.  There are a million varieties out there but i’m completely obsessed with homemade granola, especially this healthier version!

I got the recipe from a family friend–thank you Glinda Straddeck! I eat it pretty much every morning for breakfast, which consists of light Greek yogurt with a scoop of cottage cheese, some berries or bananas, and a handful of granola. I never get sick of it, and I love how filling it is!

What I LOVE about homemade granola:

  • Less sugar and lower calorie.  Most store-bought brands of granola are around 200 calories per serving and are full of sugar. This homemade granola recipe has just 100 calories per serving!
  • Freezer Friendly. I like to make a big batch of it and store it in my freezer.
  • Fast and easy.  You can prep and cook homemade granola in 30 minutes!

Healthy Granola in 5 Steps

1. Mix dry ingredients. Add all of the dry ingredients to a bowl: whole grain oats, sliced almonds, sunflower seeds, raw sesame seeds and raw unsweetened coconut flakes.

Overhead photo of a glass bowl with the ingredients to make granola and text on the photo naming each ingredient including oats, sunflower seeds, almonds, sesame seeds and coconut.

2. Make the syrup.  Combine the butter, sugar, honey, salt, and vanilla in a saucepan. Cook the mixture until it boil, then remove it from the heat and stir in the baking soda.

3. Pour syrup over granola mixture.  Pour the syrup over the oat mixture and toss everything to evenly coat it.

4. Bake. Pour the mixture out onto a parchment lined or greased baking sheet and bake it for about 18-20 minutes, tossing once during baking.

Process photos for making granola including a photo of hot syrup being poured over the dry ingredients and an overhead photo of a sheet pan with the homemade granola mixture in it, ready to bake.

5. Serve or store. Allow the granola to cool completely in the pan to allow it to harden up and create those clusters of granola that we all love.

Granola Adaptations:

  • Make it vegan. Substitute coconut oil for butter and agave nectar for honey.
  • Add dried fruit.  Raisins, craisins, or freeze dried fruit
  • Make it nut free. Substitute seeds (like pumpkin or sunflower), or dry fruit instead.
  • Substitute flax seeds. Substitute the brown sesame seeds for flax seeds
  • Make it gluten free. This recipe is gluten free so long as you make sure your oats are gluten free.  Gluten is naturally found in wheat, rye, and barley, but not all manufacturers guarantee that their products do not contain gluten.  Check the packaging to be sure!  To make gluten free granola, be sure your oats are gluten free

Is granola healthy?

The key to understanding if granola is healthy or not is the sugar content!  Many granolas are packed with added sweeteners.  If you then serve granola over sugary yogurt or with a bowl of berries, you really up the sugar content.  The serving size of granola is small because it can be high in calories.  This recipe has an estimated 5 grams of sugar per serving (¼ cup).  Also consider whether the recipe contains whole grains (fiber) and protein.  This recipe has a gram of fiber and two grams of protein in each ¼ cup serving.

A close up photo of a granola in a sheet pan after it's been baked and a wooden spoon scooping some of it.

10 ways to eat granola:

  • Eat granola with milk
  • Eat granola with yogurt
  • Enjoy granola over ice cream
  • Eat granola on apple slices that have honey or peanut butter on them
  • Eat granola straight out of the bag
  • Eat granola with a parfait
  • Mix granola into your oatmeal
  • Eat granola with spoonfuls of peanut butter
  • Make granola into trail mix by adding some dried fruit mix-ins.
  • Add granola to a yummy salad!

Storing and Freezing Granola:

To store: Allow granola to cool completely and place it in an air tight container.  Store granola in a cool, dry location for 4-6 weeks.

To freeze: Allow granola to cool completely and place in a freezer safe container or ziplock bag.  Freeze for 2-3 months.

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Recipe

A mason jar filled with homemade granola and a sheet pan of baked granola in the background.
Prep 10 mins
Cook 20 mins
Total 30 mins
Add to Meal Plan

Video

Ingredients
 
 

  • 4 1/2 cups old-fashioned rolled oats (not quick-cook or steel cut)
  • 1/2 cup raw sunflower seeds
  • 1 heaping cup unsweetened flaked coconut (I love Bob's Red Mill)
  • 1 heaping cup sliced raw almonds
  • 6 Tablespoons raw brown sesame seeds , or substitute flax seeds

For the Syrup:

  • 6 Tablespoons butter or coconut oil
  • 6 Tablespoons light brown sugar
  • 6 Tablespoons honey
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon baking soda

Instructions
 

  • Preheat oven to 315 degrees and spray a large sheet pan with cooking spray, or line with parchment paper.
  • Add all dry ingredients to a large bowl: oats, sunflower seeds, coconut, almonds, and sesame seeds.  Stir to combine and set aside.
  • Make the sauce by adding butter to a large saucepan.  Melt the butter over medium heat.
  • Add all sauce ingredients EXCEPT baking soda.
  • Bring the mixture to a boil and once boiling, remove from heat and stir in baking soda.
  • Pour immediately over the dry oat mixture and toss to evenly coat everything.
  • Pour mixture onto prepared pan and spread into an even layer. 
  • Bake for 8 minutes. Remove from oven and toss mixture, then gently press down on it with your spatula to flatten it back into the pan. Bake for another 8-12 minutes until golden.
  • For best results and yummy "clumps" of granola, allow the granola to cool completely in the pan before stirring or breaking it up.
  • This recipe yields about 8 cups of granola. Serving size is ¼ cup.
  • Store leftover granola in an airtight container or freezer-safe ziplock bag for up to 3 months. 

Notes

Granola Adaptations:

  • Make it vegan. Substitute coconut oil for butter and agave nectar for honey.
  • Add dried fruit.  Raisins, craisins, or freeze dried fruit
  • Make it nut free. Substitute seeds (like pumpkin or sunflower), or dry fruit instead.
  • Substitute flax seeds. Substitute the brown sesame seeds for flax seeds
  • Make it gluten free. This recipe is gluten free so long as you make sure your oats are gluten free.  Gluten is naturally found in wheat, rye, and barley, but not all manufacturers guarantee that their products do not contain gluten.  Check the packaging to be sure!  To make gluten free granola, be sure your oats are gluten free
To store: Allow granola to cool completely and place it in an air tight container.  Store granola in a cool, dry location for 4-6 weeks.
To freeze: Allow granola to cool completely and place in a freezer safe container or ziplock bag.  Freeze for 2-3 months. 

Nutrition

Calories: 104kcalCarbohydrates: 13gProtein: 2gFat: 4gSaturated Fat: 1gCholesterol: 5mgSodium: 64mgPotassium: 66mgFiber: 1gSugar: 5gVitamin A: 65IUCalcium: 25mgIron: 0.8mg

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Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

 

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. Nice recipe but watch out if you are counting calories.

    I just added up the total calories for this recipe and it comes out at 5.4 calories per gram, which equals 172.8 calories per serving (1/4 cup =32g) not 104 calories per serving.

  2. 5 stars
    I’ve made this recipe for a couple years now and finally wanted to thank you for it. It has become my GoTo granola. My Son in law requests it for hunting trips, my college granddaughters NEED it for their dorms and my husband has it EVERY morning with berries and yogurt. Thank you again for making my family, and me very happy and I add piñon nuts, pepitas and cinnamon . Yummmm

  3. 5 stars
    This is our “go-to” granola recipe. We love it as a topping for peanut butter toast or smoothie bowls! Or in a bowl with milk. Thanks for the great recipe!!

  4. I’ve made granola for years and live to experiment with new ingredients. (Crabapple sauce, molasses, peanut butter, etc.) I’ve never heard of boiling the wet ingredients (why?) and what does the baking soda do to the batch?

    1. To dissolve the sugar and create a richer caramel-like coating for the granola. The baking soda helps the hot sugar mixture soften so it’s not tacky/sticky as it hardens.

  5. 5 stars
    I double this batch and make it at the very least a week… I also skip coconut but add tons of assorted nuts.. so so good!

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