Healthy Oil-Free Granola
This simple granola is easy to make, tastes great, and can be stored in your pantry easily for months. Great to throw over your breakfast for a little texture or enjoy as a grab and go snack!
Equipment
- large mixing bowl
- 9x13 inch baking sheet
Ingredients
- 3 cups rolled oats sub mix of puffed brown rice, quinoa, kamut, etc. [note#1]
- 1 cup dried fruit (raisins, cranberries, apricots, mixed, etc.)
- 2-4 tbsp brown sugar unpacked
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup water or plant milk
- 1/2 tsp maple syrup sub agave
- 1/2 tsp vanilla extract
Optional (Higher-Fat) Additions [note#2]
- <3 tbsp walnuts chopped; or other nut of choice
- <3 tbsp sunflower seeds or other seeds of choice
- <5 tbsp coconut flakes
Instructions
- Preheat your oven to 350 Fahrenheit.
- In a medium mixing bowl, combine all ingredients, starting with the dry before adding the wet and stir to evenly incorporate.
- Spread evenly onto your baking sheet and cook for 20-25 minutes, stirring every 5-7 minutes until a golden brown but not burnt.
- Let cool, then transfer to an airtight storage container and store at room temperature [note#3].
- Enjoy!
Notes
- Rolled oats are going to be your cheapest option. The recipe is still great in it's simplest form, but I do enjoy adding additional grains to the granola. My preference is puffed brown rice and rolled oats.
- I recommend adding only one of the higher fat options to keep the overall fat content of the recipe under 20%
- The internet tells me that opened granola can last for 4-6 months in the pantry. I've never had this granola around that long but I expect it to have a pretty decent storage life as long as it is stored in an airtight container, away from moisture and heat.