Various types of granola cereals are often seen as part of a healthy breakfast. However not all granola is as healthy as it seems.

These homemade, healthy granola recipes whole natural ingredients to minimise sugar content and preservatives.


granola recipes



  1. 1 lb mixed nuts (about 3 cups – I used pecans, almonds, hazelnuts, and cashews)
  2. 1/2 cup chia seeds
  3. 1.5 cups unsweetened shredded coconut
  1. 1/4 cup coconut oil
  2. 1/4 cup + 2 tablespoons cacao powder
  3. 3 tablespoons maple syrup
  4. 1 teaspoon vanilla
  5. Pinch of sea salt


  1. Preheat oven to 300° F. Line a large baking sheet with parchment paper.
  2. In your food processor or blender pulse the nuts until they are broken down to the size you want. I like mine on the chunky side but be sure not to over process.
  3. Place the nuts in a large bowl and toss with chia seeds and coconut flakes.
  4. In a small pot over low heat melt the coconut oil. Turn off the heat and whisk in the cacao powder, maple syrup, vanilla, and salt until smooth.
  5. Pour the fudge over the granola and toss to coat. Spread the mixture evenly onto the pan and bake for 25-30 minutes stirring once or twice.

(3 grams sugar, 8 grams fiber)



  • 2 bananas, mashed (about 1 cup)
  • 1 cup unsweetened apple sauce
  • ½ cup natural peanut butter
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 6 cups old fashioned rolled oats
  • 1 cup unsweetened shredded coconut
  • 1 cup banana chips


  1. Preheat the oven to 300 degrees.
  2. Mash the bananas with a fork until they’re mostly smooth (a few chunks are okay). Measure the banana mash, then add enough unsweetened apple sauce to make 2 cups total (about one cup of each).
  3. Place the bananas and apple sauce in a small sauce pan with the peanut butter, cinnamon, vanilla extract, and salt. Stir and cook over low heat for about five minutes, or until the mixture is evenly mixed and warmed through (this makes it more runny and easier to mix with the oats).
  4. Add the dry oats and shredded coconut to a very large bowl. Pour the banana, apple sauce, and peanut butter mixture over the oats and coconut, then stir well until all of the ingredients are incorporated. There should be no clumps of dry oats left.
  5. Line a large baking sheet with parchment paper, then spread the oat mixture in an even layer over the parchment, no more than one inch thick. If there is too much for one baking sheet, divide the mixture between two sheets.
  6. Bake the granola in the 300 degree oven for one to one and a half hours, stirring once after 30 minutes, then every 15 minutes after that**. Baking time will vary depending on whether you use one or two baking sheets. Keep an eye on the granola and stir every 15 minutes towards the end. The granola is finished when it is crisp and golden brown. Allow the granola to cool completely. Crush the banana chips into small pieces, then stir into the granola. Store the cooled granola in an air-tight container.
(5 grams sugar, 5 grams fiber)


healthy granola


  • 3 cups rolled oats
  • ⅓ cup roasted peanuts (or walnuts)
  • ¾ cup walnuts, chopped
  • ½ teaspoon salt
  • 2 small or 1½ medium medium ripe bananas, mashed
  • ¼ cup coconut oil, melted
  • ¼ cup natural creamy peanut butter
  • ¼ cup + 2 Tablespoons pure maple syrup
  • ⅓ cup chopped dark chocolate or semisweet chocolate chips


  1. Preheat oven to 350 degrees F. and line a large rimmed baking sheet or large cake pan with parchment paper. Set aside.
  2. In a large bowl, mix together oats, nuts and salt.
  3. In a medium bowl, mash bananas. Mix into oats.
  4. Melt coconut oil with peanut butter in the preheated oven or microwave. Pour into oats.
  5. Pour maple syrup into oats and mix until well-combined.
  6. Transfer oats to lined baking sheet and spread out evenly with a large fork.
  7. Bake for 35-45 minutes, or until lightly browned and crispy. Stir every 5 minutes with a large fork to keep from burning. Let cool completely. Stir in chocolate chunks.
  8. Serve with almond milk and sliced bananas.

(7 grams sugar, 4 grams fiber)


healthy granola recipe


  • 3 cups rolled oats
  • ½ cup flax seeds
  • ½ cup sunflower seeds
  • ½ cup unsweetened, shredded coconut
  • ¼ cup pumpkin seeds
  • ¼ cup sliced almonds
  • 1 teaspoon apple pie spice mix (or ½ teaspoon cinnamon, ⅛ teaspoon each cardamom, nutmeg, allspice, ground ginger )
  • 2 tablespoons coconut oil, melted
  • 1 cup applesauce (homemade or unsweetened store-bought)
  • ½ cup raisins


  1. Preheat oven to 300 degrees F.
  2. Mix oats, all seeds, nuts and spices in a large bowl. Add melted coconut oil and applesauce and stir to combine.
  3. Spread onto a large baking sheet and bake for 15 minutes. Toss and bake another 10 minutes. Repeat tossing every 10 minutes for a total baking time of 35 – 45 minutes until granola turns golden. Granola will get crunchy as it cools.
  4. Once removed from the oven sprinkle with raisins and let granola cool at room temperature. Store in airtight containers at room temperature.
high protein granola


  • 3 cups old-fashioned rolled oats (GF if needed)
  • Optional :1/2 cup to ¾ cup of MIX-INS (see notes for suggestions)
  • Optional ½ to 1 teaspoon ground spice (see notes for suggestions)
  • ⅔ cup naturally sweetened vegan protein powder (I usedGrowing Naturals Brown Rice Protein) or naturally sweetened whey protein
  • ½ cup unsweetened apple juice
  • ⅓ cup syrup of choice (e.g., maple syrup, agave nectar)
  • 3 tablespoons virgin coconut oil or vegetable oil
  • ¼ teaspoon fine sea salt
  • 2 teaspoons vanilla extract


  1. Preheat oven to 325F. Line a large baking sheet with parchment paper.
  2. Place oats (and any optional mix-ins, EXCEPT FRUIT, and spices) in a large bowl.
  3. Place the protein powder, apple juice, syrup, coconut oil and salt in a medium saucepan. Turn heat to medium and whisk until mixture is smooth, thick and creamy (and just beginning to bubble). Whisk in vanilla.
  4. Pour mixture over oats, stirring to combine and coat. Spread evenly on prepared baking sheet.
  5. Bake in preheated oven for 42 to 45 minutes, stirring once or twice, or until granola is dry. Remove from oven and let cool completely on sheet. Stir in any dried fruit, if using.
  6. Store cooled granola in an airtight container for up to 2 weeks, or freeze for up to 2 months.

Granola is also great to make in bulk and use as a healthy snack while travelling.

Let us know if you try these and how it goes!

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