I really wish I had gotten into making homemade granola long before now. We all just can’t get enough of this clean and simple granola recipe over here. It’s so easy to make, so convenient to have on hand and (assuming you don’t eat it all up!) it keeps for a month in the freezer.
Of course granola is great for breakfast, but if you have kids, it also makes the perfect after school snack or lunchbox treat. It sure beats chips or cookies!
Simple Granola Recipe Is Much Healthier Than Store Bought
The two main things to look out for with store-bought granola brands are 1) refined sugar and 2) refined oil. A lot of organic granola is still made with empty calorie cane sugar. Even the healthier brands that use unrefined sweeteners (such as maple syrup) typically use way more sweetener than you really need. As for the oil, almost every single granola brand uses a refined and pro-inflammatory omega-6 rich vegetable oil. Again, even the organic brands use unhealthy oils, typically sunflower oil (read more about why sunflower oil is not a healthy choice.)
But once you see how easy it is to make granola yourself you’ll never go back to store-bought. The flavor combinations are endless too. For my granola recipe I used lemon and dried apricot, but you can also use cinnamon and dried apple/ raisins, pumpkin pie spice with dried cranberries, etc.
My New Favorite 3-minute Breakfast
Once your simple granola recipe is made you can get a clean breakfast on the table in 3-minutes. I use Kite Hill brand almond-based plain yogurt and then top it with fresh berries, my Lemony-Apricot granola and either ground flaxseeds or chia seeds (for an omega-3 boost) and breakfast is done!
For those of you with food allergies and food sensitivities, it’s helpful to know this clean and simple granola recipe meets the following dietary restrictions:
Bean-Free / Gluten Free / Dairy-Free/ Vegetarian/
This lemony-apricot simple granola recipe is made without refined sugar or refined oils.
- 4 cups old fashioned rolled oats
- 1 cup chopped walnuts
- ¾ teaspoon Himalayan pink salt
- ½ cup plus 1 tablespoon melted extra virgin coconut oil
- 1/3 cup plus 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- 3 drops lemon essential oil
- 1 tablespoon lemon zest
- 2 egg whites, whisked
- 2 cups chopped dried apricots
- Preheat the oven to 300 degrees. Line two large baking sheets with parchment paper.
- In a medium-sized bowl, mix together the oats, walnuts and salt.
- In a separate small bowl, whisk together the melted oil, syrup, vanilla, lemon oil, lemon zest and egg white. Pour the wet mixture into the bowl with the dry ingredients and stir to combine, coating all dry ingredients and thoroughly as possible.
- Spread the granola mixture out in an even layer, dividing it equally between the two baking sheets. Bake at 300 degrees, gently stirring every 15 minutes, until the granola is golden-brown and dry, about 40 minutes.
- Remove the hot granola from the oven and immediately transfer it to a large bowl. Stir in the chopped apricots while the granola is still hot. Let the whole thing cool completely before eating. (Note: Store granola in a sealed container in your refrigerator or freezer for up to a week.)
Store in an airtight container in the freezer for up to a month.