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Clean Granola with Coconut Oil

4 min readBy HealthyAgainDiet Team

Nearly every store-bought granola contains canola oil, soybean oil, or sunflower oil. Making your own takes 30 minutes, uses coconut oil instead, and produces enough for a full week of breakfasts. It also costs less than the "premium" bags at the store.

What You Need

  • 3 cups rolled oats (not instant)
  • 1 cup mixed nuts (almonds, walnuts, pecans), roughly chopped
  • 1/3 cup coconut oil, melted
  • 1/3 cup raw honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • Optional: 1/2 cup unsweetened coconut flakes, 1/2 cup dark chocolate chips (added after baking)

Instructions

  1. Preheat oven to 325 degrees F. Line a large sheet pan with parchment paper.
  1. Combine oats, nuts, cinnamon, and salt in a large bowl.
  1. Whisk together melted coconut oil, honey, and vanilla. Pour over the dry ingredients and stir until everything is evenly coated.
  1. Spread the mixture on the sheet pan in an even layer. Press it down firmly with a spatula for clumpier granola.
  1. Bake for 25 minutes, rotating the pan halfway through. Do not stir if you want big clusters. The granola will look slightly underdone but will crisp as it cools.
  1. Cool completely on the pan before breaking into clusters. Add chocolate chips or coconut flakes if desired.
  1. Store in an airtight jar at room temperature for up to 2 weeks.

Why Coconut Oil

Coconut oil solidifies at room temperature, which is the secret to crunchy granola clusters. As the granola cools, the coconut oil firms up and binds the oats and nuts together. Seed oils remain liquid, which is why commercial granolas often feel greasy rather than crunchy.

For organic coconut oil, rolled oats, and raw honey at below-retail prices, Thrive Market is the easiest one-stop source for clean baking staples.

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