Full of healthy omega 3 fatty acids and protein, this honey and sucanat sweetened granola is delicious in a yogurt parfait, as a crumb topping on cobbler, or just by itself as a bowl of delicious morning cereal! If you are looking for a healthy snack, or less sugary and processed alternative to cereal for your kids, this healthy homemade granola recipe is sure to be a hit!
Making a batch of this tasty homemade granola at the beginning of the week saves me a ton of time on busy mornings when I don’t have time to cook breakfast for my husband before he goes to work.
And, let’s be honest, it’s really nice having a healthy cereal option I can feel good about giving my family on those mornings that I just don’t want to make anything else.
In addition to tasting great, homemade granola is also great for you!
First, it has oats which are a wonderful source of carbohydrates, fiber, and even protein. They are also chock full of minerals such as: magnesium, copper, phosphorus, iron, zinc, as well as several B vitamins.
This recipe contains flax which is another a good source of protein and fiber. But, flax is also a good source of omega-3 fatty acids which are amazing for your heart.
In addition to this, they are also critical for the brain and eye development of infants in utero. Another potential benefit is that they may also help decrease depression and anxiety.
Tools to help get the job done:
Mixing Bowl – a large one works best to accommodate the large amount of ingredients. You could also use a stock pot in place of a mixing bowl, if that works better for you. I’ve found that it works just as well!
Large Sturdy Spoon – a wooden spoon is preferable, but any sturdy mixing spoon will do the trick.
Two Edged Baking Sheets – if you don’t have edged baking sheets, I’ve used casserole dishes, pie pans, really anything will work so long as it’s oven safe and has edges to keep the crumbly homemade granola from spilling out.
Measuring Cups and Spoons
Homemade Granola Ingredients:
8 cups rolled oats
1/2 cup sucanat (brown sugar will also work)
1 cup ground flax
2/3 cup water
1 cup crushed pecans
1 Tbsp. salt
1/2 cup avocado oil
1 & 1/2 cups honey
1 Tbsp. vanilla
1/2 box Barbara’s Bakery corn flakes (any other non-GMO and gluten free corn flake will work too 🙂 )
2 tsp. ground cinnamon (pumpkin spice in place of cinnamon makes a nice fall option)
How to Make the Best Healthy Homemade Granola:
Start by adding all of the dry ingredients: oats, sucanat, ground flax, pecans, salt, and cinnamon (or pumpkin spice) to the mixing bowl. Hold off on the corn flakes for now! Stir until incorporated.
Next, in a large, liquid measuring cup (or separate bowl), add the water, honey, vanilla and avocado oil. Mix until the honey is fully incorporated.
I like to measure the ingredients with a small measuring cup, but mix it in a quart size mason jar, but that’s just because I don’t have a large measuring cup. 🙂
Once the liquid ingredients have been combined, pour them into the mixing bowl with the dry ingredients and stir.
This will take a little bit of arm power, as the mixture will be sticky and fairly dry!
Once everything has been mixed together, add the corn flakes and fold in.
It might take a few minutes, but the reason we are adding them last is so that we can minimize breakage.
After the corn flakes have been mixed in with the rest of the ingredients, split the mixture between two edged cookie sheets.
You can grease them if you want, but I find that the oil in the homemade granola keeps it from sticking. Stirring several times during the cooking process also helps prevent sticking.
Spread the granola so that it is evenly disbursed throughout the cookie sheets in a nice, even layer.
Place the cookie sheets in an oven preheated to 200 degrees Fahrenheit.
Let cook for 1 hour and then gently stir the homemade granola. Be careful not to spill it all over the place; I find that the cookie sheets are usually pretty full!
After stirring, put it back in the oven and let it cook for another hour.
After hour 2, pull the homemade granola out of the oven, gently stir, and then switch the cookie sheets, so the one on the bottom rack is now on top and vice versa.
Set the timer for another hour.
After the timer goes off, check the homemade granola again and stir one last time!
Set back in the oven for a final hour.
After your homemade granola has been in the oven for the 4 hours (being stirred every hour), pull it out and let it cool completely.
Once it has cooled completely, scoop it into whatever storage containers you’d like. For this, I prefer quart sized mason jars.
Yes, there is a solid chance that I’m obsessed.
Pro tip – using a funnel when filling the jars is a huge time and mess saver! 😉
Usually this recipe makes about 5 quart jars worth of homemade granola. As long as it is stored in an airtight container, it lasts up to 3 weeks, sometimes 4. Though, usually it’s been eaten long before that in my house!
For a fun flavor spin, I’ve replaced the cinnamon with pumpkin spice, and it was delicious!
I’ve also tried adding a tablespoon or two of molasses in during the liquid mixture step, but I’m personally not a huge fan of the flavor of molasses so that was a one and done recipe tweak for me. That said, if you like the taste of molasses, you might enjoy this spin. 🙂
I’m sure there are numerous other flavor combinations you could try with this delicious homemade granola recipe.
We’d love to hear what you’ve tried and how it turned out!
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Other Homestead Kitchen Recipes:
- 8 cups rolled oats
- 1/2 cup sucanat (brown sugar will also work)
- 1 cup ground flax
- 1 cup crushed pecans
- 1 Tbsp. salt
- 2 tsp. ground cinnamon
- 1/2 box Barbara's Bakery corn flakes (any corn flakes will do)
- 2/3 cup water
- 1/2 cup avocado oil
- 1 & 1/2 cup honey
- 1 Tbsp. vanilla
1. Add all dry ingredients (except corn flakes) to a large mixing bowl. Stir until incorporated.
2. In a separate bowl (or jar) mix the wet ingredients until combined.
3. Then, add the wet ingredients to the dry in the large mixing bowl and stir until fully incorporated. Might take a few minutes because it's sticky and thick.
4. After everything is well mixed, add in the corn flakes and fold in, stirring gently. You don't want to crush all of the corn flakes.
5. Split the mixture between two (greased or ungreased, either works) edged cookie sheets and spread out evenly.
6. Place in the oven for an hour, then pull out and stir.
7. Put it back in the oven for another hour before rotating the cookie sheets and stirring once more.
8. Put in for a third hour and then stir one last time before putting it in for a final hour.
9. After a total of 4 hours, the granola will be done and ready to cool!
For a fun flavor spin you could replace the cinnamon with pumpkin spice!
I've also tried adding in 1-2 Tbsp. of molasses. So, if you like the flavor of molasses, you could definitely give that a try too!
Stored in an airtight container, I've found that the granola stays good for about 3 weeks!