Making homemade granola is easy. The ingredient list on a lot of store bought granolas looks more like a candy bar than breakfast. They are often loaded with sugar, too much oil, and preservatives with long names. Homemade granola is more nutritious, and can be created with individual preferences of dried fruits and nuts.

12 servings

10 ingredients

15 min prep

  • 2 cups rolled oats
  • ⅓ cup whole wheat pastry flour
  • ¼ cup almonds, sliced
  • ¼ cup walnuts, chopped
  • ¼ cup unsweetened coconut flakes
  • Pinch of salt
  • 1 teaspoon cinnamon (optional)
  • ¼ cup vegetable oil or melted butter
  • ⅓ cup maple syrup
  • ½ cup unsweetened dried cherries, raisins, and chopped apricot, or any combination of dried fruit

  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or lightly butter. Set aside.
  2. In a medium bowl stir together oats, flour, almonds, walnuts, coconut flakes, salt and cinnamon, if using. Stir in maple syrup and melted butter until the oats are completely coated. Transfer to the prepared baking sheet.
  3. Bake for 30 minutes, turning the oats often for even browning. Granola can burn quickly, so keep a close eye on it! Once golden, allow to cool completely then stir in dried fruit. Eat with milk or over yogurt. Store in an airtight container for up to 2 weeks.

Nutrition Facts (per serving)

Calories: 179; Fat: 9g; Saturated Fat: 2g; Polyunsaturated Fat: 3g; Monounsaturated Fat: 5g; Carbohydrates: 23g; Sugar: 9g; Fiber: 3g; Protein: 3g; Sodium: 15mg

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Researchand the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

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