Healthy Homemade Granola
Prep time
Cook time
Total time
The inspiration for homemade granola came from Rebecca Rather’s The Pastry Queen cookbook. Everything we tried in her cookbook is over the top yummy but the amount of oil in her recipe was out of our comfort zone, so we modified it by substituting most of the oil with organic apple juice. Then we bumped up the amount of oats and added textured vegetable protein, pumpkin seeds, nutmeg and cinnamon. We tried to use organic ingredients; the biggest exception was the sweetened coconut - just couldn't find an organic one that we liked. We played around with apple juice and recently found a nice organic brand to use. If you are gluten-intolerant, use oats that have not been contaminated by being processed in a facility that processed grains with gluten.
Recipe type: Healthy
  • 5 cups whole rolled oats (if gluten-intolerant, use oats processed in a gluten free plant)
  • ½ cup textured vegetable protein (optional)
  • ½ cup sliced almonds (or substitute with walnuts or pecans)
  • ½ cup raw unsalted sunflower seeds
  • ½ cup raw pumpkin seeds
  • ½ cup shredded coconut
  • ½ cup brown sugar (packed)
  • ⅓ cup apple juice
  • ¼ cup honey
  • 2 Tablespoons canola oil
  • 1 teaspoon nutmeg
  • 2 Tablespoons cinnamon
  • ½ teaspoon salt
  • 1 Tablespoon homemade vanilla extract
  1. In a large bowl, mix oats, vegetable protein, coconut, almonds and seeds. Set aside.
  2. In a small saucepan, mix brown sugar, apple juice, honey, oil, nutmeg, cinnamon and salt. Whisk to blend completely and heat until sugar is completely dissolved. Remove from heat and add vanilla extract.
  3. Pour heated mixture over the dry ingredients and stir until completely combined.
  4. Spread over a cookie sheet and bake about 45 minutes to an hour, stirring about every 15 minutes, until golden brown.
  5. Cool completely. Store in an airtight container.
Tip: We bake it on this low temperature for a long time to get it nice and dry and crunchy without browning too quickly. This gives it a long shelf life, so we can double the batch, allowing us to make a month's supply at a time.
Recipe by Spatula Queens at