Go Back
Plants Not Plastic

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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 1/4 cup
Course: Breakfast, Snack
Cuisine: American
Calories: 118.2
Ingredients Equipment Method Notes

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

Equipment

  • large mixing bowl
  • 9x13 inch baking sheet

Method
 

  1. Preheat your oven to 350 Fahrenheit.
  2. In a medium mixing bowl, combine all ingredients, starting with the dry before adding the wet and stir to evenly incorporate.
  3. Spread evenly onto your baking sheet and cook for 20-25 minutes, stirring every 5-7 minutes until a golden brown but not burnt.
  4. Let cool, then transfer to an airtight storage container and store at room temperature [note#3].
  5. Enjoy!

Notes

  1. 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.
  2. I recommend adding only one of the higher fat options to keep the overall fat content of the recipe under 20%
  3. 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.