granola Archives - Teri-Ann Carty

Banana Coffee Granola

Teri-Ann Carty — Sat, 24 Jan 2026 09:00:11 +0000

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Banana Coffee Granola

Created by: Teri-Ann Carty

This Banana Coffee Granola is exactly what it sounds like, aka a dream come true! Think crunchy, gluten-free homemade granola made with ripe banana, instant coffee, cacao, nuts, and seeds. It's cozy, bold, and perfect for breakfast or snacking.

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Banana Coffee Granola (Crunchy, Cozy & Deeply Satisfying)

First granola flavour of 2026 and she is a banger! If you still aren’t making your own granola, clearly I am not doing my job properly. My granola recipes last 10x longer than store bought and they include only whole ingredients, meaning there will be no tongue twister ingredients! This first granola of the year is for the grown folks in the room because coffee IN your granola? Sounds like a thing most kids probably wouldn’t enjoy, but honestly, you’d be surprised because this one is in gooooood. A little birdie told me there have been requests for a coffee flavoured granola, and once that landed, I was like, OK, it’s time to get to work!

The Best Homemade Granola!

This recipe combines some of my favourite flavours: peanut butter, coffee, banana, vanilla and chocolate! Adding all of those with olive oil and maple is kind of like a dream come true. The smell that comes off the wet ingredients while it’s on the stove is next level. I am usually really good at waiting for the granola to cool, but I may or may not have snuck a few pieces, just to taste test, ya know? Once it was totally cooled, I really went to town and ate a healthy portion right off the pan, so please be warned, it’s addictive. It will give you a little pep in your step in the morning as it’s full of plant based protein and fibre.

This recipe brings together the natural sweetness of ripe banana with the richness of instant coffee and cacao powder, creating a coffee granola that feels equally at home on a slow weekend morning or as an afternoon snack. It’s crunchy, deeply flavoured, and incredibly versatile, so get your baking tools out and let’s get started!

Is Granola Healthy?

Granola can absolutely be part of a healthy, balanced diet, especially when it’s homemade. Making your own healthy granola recipe allows you to control the sweetness, fats, and overall ingredient quality. This banana granola recipe is made with whole ingredients, healthy fats, seeds, and nuts. It’s naturally gluten free, full of fibre, and deeply satisfying, meaning a little truly goes a long way.

Coffee Banana Granola Ingredients

Each ingredient in this homemade granola recipe plays a role in flavour, texture, or nourishment. Here’s what you’ll need, along with a few substitutions:

Rolled Oats: form the base, creating that classic crunchy granola texture. I like to go with old fashioned rolled oats, you can do gluten free or not, the choice is yours!
Pecans: add richness and a buttery crunch. Any nut will work here, but I felt pecans really went nicely with the flavour of this granola in general.
Pumpkin seeds, sunflower seeds, hemp seeds, and chia seeds: contribute texture, healthy fats, and staying power.
Unsweetened coconut: adds subtle sweetness and toasty depth and an amazing texture.
Cinnamon and salt: balance the flavours and enhance the banana and coffee notes.
Olive oil and peanut butter: the base of your wet ingredients, creating richness and helping the granola crisp evenly.
Ripe banana: of course, banana to add that banana flavour to this granola and bring natural sweetness and moisture.
Maple syrup: gently sweetens without overpowering.
Instant coffee: delivers that bold coffee flavour to this granola. Instant coffee works best as you don’t need to brew anything!
Cacao powder: deepens the flavour and complements the coffee beautifully.

Types of Instant Coffee

Not all instant coffee is created equal, and the type you use will influence the final flavour of your instant coffee granola. Look for a good-quality instant coffee with a smooth, balanced profile. Espresso-style instant coffee works beautifully here. Avoid overly bitter or burnt-tasting varieties. This is the instant coffee that I used and prefer.

How to Make Coffee Banana Granola

Making this granola is much like my others! Quick, easy and very satisfying.

Preheat & Combine Dry Ingredients

Begin by preheating your oven and preparing your baking sheets. Combine all the dry ingredients in a large bowl and stir until evenly mixed.

Warm Wet Ingredients & Combine

In a small pot, gently warm the olive oil, maple syrup, peanut butter, mashed banana, vanilla, instant coffee, and cacao powder over low heat until smooth and cohesive. Pour the wet mixture over the dry ingredients and mix thoroughly until no dry pockets remain.

Bake & Cool

Spread the mixture evenly onto two baking sheets and press it firmly into the pans. This step is key to creating crunchy granola clusters. Bake, turning the pans partway through, until golden brown and dry to the touch. Allow the granola to cool completely before lifting it from the pans; this is when the crunch really sets.

Ways to Serve Coffee Banana Granola

This coffee granola recipe is incredibly versatile and honestly is delicious straight off the pan, no add ins. However, serve this granola on top of Greek yogurt with fresh fruit for breakfast, and you’ve got yourself a dish you’ll be craving every morning! Sprinkle it over smoothie bowls, or enjoy it with milk for a quick snack.

How to Store Coffee Granola

Once cooled, store your homemade granola in airtight jars at room temperature. It will keep beautifully for several weeks, maintaining its crunch and flavour. If your kitchen runs warm, storing it in a cooler pantry spot will help preserve freshness.

Why You’ll Love This Easy and Delicious Coffee Banana Granola

This banana coffee granola is everything I want in a granola recipe: simple, bold, and satisfying. The banana adds natural sweetness and moisture, while the coffee brings depth and a subtle bitterness that balances everything beautifully. Unlike overly sweet store-bought options, this coffee flavored granola is rich and bold.

And let’s just face the facts; there’s something deeply comforting about a tray of homemade baked granola slowly toasting in the oven. The smell alone will take over your home in the best way possible. For me, making granola feels like a gentle nudge to slow down and savour the moment.

Homemade Granola FAQ

Can I make this granola without coffee? Yes. Simply omit the instant coffee for a classic banana cacao granola.

Is this granola gluten free? Yes, as long as you use certified gluten-free oats.

How do I get extra crunchy granola? Press the mixture firmly into the pans and let it cool completely before breaking it apart.

Can I swap the peanut butter? Absolutely. Almond butter or cashew butter both work beautifully.

Did You Make This Recipe?

Don’t forget to leave a rating and review below! I would absolutely love to hear how you like this one! Here are some other delicious recipes to try next:

Walnut Banana Bread Granola

Goji Berry Cashew Granola

Carrot Cake Granola

Apple Cinnamon Granola

Grain Free Miso Maple Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Banana Coffee Granola

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Rest Time 1

Total Time 1 45

Servings cups

Calories 466kcal

Author Teri-Ann Carty

Equipment

baking sheets
small pot, oven
spatula

Ingredients

Dry Ingredients

3 cups oats
1 cup pecans roughly chopped
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup hemp seeds
¼ cup chia seeds
½ cup unsweetened coconut
1 tsp cinnamon
¾ tsp salt

Wet Ingredients

½ cup olive oil
½ cup runny peanut butter
1 ripe banana mashed
½ cup maple syrup
1 tsp vanilla
1 tbsp instant coffee
¼ cup cacao powder

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Add dry ingredients to a large bowl and stir to combine.
To a small pot, add oil, maple syrup, peanut butter, banana, vanilla, coffee and cacao powder. Mix well and stir over low heat until mixture is smooth.
Pour wet over dry and mix until no dry ingredients remain.
Spread evenly onto 2 baking sheets. Press the mixture firmly into the pans using a rubber spatula.
Bake in the preheated oven for 20 minutes. Turn pans and bake again for 10-15 more minutes until golden brown and dry to the touch.*
Let the granola cool completely before using a spatula to lift off the pans.
Store in mason jars in the pantry.

Notes

Turning the pans ensures the granola cooks evenly, as some ovens have "hot spots".
The longer you cook your granola, the better. Just be careful to keep an eye on it so it doesn't burn. My oven runs hot, so I must keep a keen eye.

Nutrition

The post Banana Coffee Granola appeared first on Teri-Ann Carty.

Walnut Banana Bread Granola

Teri-Ann Carty — Fri, 21 Nov 2025 09:00:37 +0000

Home » granola

Walnut Banana Bread Granola

Created by: Teri-Ann Carty

This Walnut Banana Bread Granola captures everything you love about warm banana bread but in a golden, crunchy, wholesome granola. Packed with nuts, seeds, ripe banana, and cozy cinnamon, it's naturally gluten-free, beautifully clumpy, and perfect for yogurt bowls, snacking, or gifting. This is the banana granola you’ll make again and again!

This post may contain affiliate links

Walnut Banana Bread Granola (Gluten-Free + Perfectly Clumpy)

Christmas is around the corner, and there is something so comforting about the aroma of something baking in the oven that just makes you want to share the love! There is no better gift to give than my homemade granola; I’ve been doing it for years now, and so have all of you – not once has there been a complaint! People appreciate homemade gifts, especially ones that they can eat. This Walnut Banana Bread Granola is unreal and about to become your new favourite. It’s so clumpy, crunchy and addictively delicious that anyone will be lucky to get a jar. Make sure you are not hungry when you make this granola, because the cooling period (as we all know) is the hardest part, and if you’re hungry, you’ll be snacking!!

Inspired by classic banana bread, this granola is everything you love about the nostalgic loaf but with a satisfying crunch that’s perfect for breakfast, snacks, or sprinkling over yogurt. The ripe banana adds natural sweetness and subtle caramel notes, while the almond butter and maple syrup help create the perfect clumps! I’ve been wanting to make this granola for eons, and really, only one thing has stopped me – so many of you loathe bananas. I honestly will never understand, but here’s the thing: you can’t please everyone all of the time, so this granola is for the banana lovers. I kept dried fruit out of this one because who puts raisins in their banana bread? No shade if you do, but for me, I wanted to keep it cozy with the flavour of walnuts and banana. Let’s get into it!

What You’ll Need to Make this Granola

Walnut Banana Bread Granola Ingredients

This banana bread granola recipe is filled with nutrient-rich nuts, hearty oats, and wholesome seeds to create a deeply flavoured, crunchy breakfast staple. Here’s what you’ll need!

Oats: Necessary for any granola in my opinion. Use certified gluten free if necessary.
Walnuts: A classic pairing with banana bread, walnuts bring richness and an earthy, buttery crunch that deepens as they roast.
Pecans: Their natural sweetness and crisp texture elevate the granola and pair perfectly with the warm spices.
Pumpkin seeds: Add a toasty, nutty crunch and a boost of minerals and healthy fats.
Sunflower seeds: Mild and buttery, they balance stronger flavours and add extra texture.
Unsweetened coconut: Provides lightness and subtle sweetness while helping the granola crisp in the oven.
Hemp seeds: Soft, nutty, and high in protein; they melt into the clusters and enrich every bite.
Ground flax: Helps bind the granola while adding fibre and omega-3s.
Cinnamon: The essential spice that makes this granola taste like banana bread straight from the oven.
Salt: Balances sweetness and enhances every warm, toasty note.
Ripe banana: Adds natural sweetness and moisture. I used 1 ripe banana for this recipe, but if your bananas are small, go ahead and use 2.
Olive oil: Helps the granola toast evenly and creates beautiful golden edges.
Almond butter: Essential for clumpy granola; it binds the mixture, adds richness, and complements the banana flavour.
Maple syrup: Naturally sweetens the granola and caramelizes beautifully as it bakes.
Vanilla: Rounds out all the flavours with warmth and depth.

How to Make Walnut Banana Bread Granola

This healthy banana granola is simple to prepare and comes together with minimal effort. Let’s get into it!

Prep Your Pans & Mix Dry Ingredients

Preheat the oven to 320°F convection (lower to 300°F if your oven runs hot). Line two baking sheets with parchment paper unless using stoneware. Add the oats, nuts, seeds, coconut, cinnamon, and salt to a large bowl. Mix well so everything is evenly distributed.

Heat the Wet Ingredients

Mash the ripe banana into a small pot. Add the olive oil, almond butter, maple syrup, and vanilla. Warm over medium-low heat, stirring until smooth and slightly fluid.

Combine Wet and Dry

Pour the warm banana mixture over the dry ingredients. Stir until every oat and nut is evenly coated. Try to ensure there are no dry pockets in the mix; you want everything covered! Divide the mixture between your baking sheets. Use a spatula to spread it into an even layer, then firmly press it down; this is the secret to large, bakery-style clusters!

Bake Until Golden

Bake for 20 minutes, rotate the pans, then bake for another 10–15 minutes until the granola is golden brown and dry to the touch.

Cool Completely & Store

This is the most important step. Let the granola cool completely on the trays before touching it. As it cools, it sets into those perfect clumps. Once fully cooled, transfer to mason jars. It keeps beautifully for up to a month in your pantry.

How to Customize Your Granola

This banana nut granola recipe is flexible, forgiving, and easy to personalize. There are a handful of things you can do to modify this recipe or customize it to make it your own. Try swapping the walnuts or pecans for almonds, cashews, or hazelnuts. Use peanut butter, cashew butter, or sunflower seed butter in place of almond butter (although using this homemade almond butter is probably the best thing you’ll ever do and make!). You could also try adding some ginger or nutmeg for extra warm spice!

Why You’ll Love This Easy Banana Granola

This is the best banana bread granola for so many reasons. It’s naturally gluten-free, deeply flavorful, and packed with nuts and seeds that make it hearty and satisfying. The combination of ripe banana, maple syrup, and cinnamon tastes like a slice of warm banana bread but in a crunchy, golden form. Eat this with your favourite milk and you’ll be sipping every last drop of it after all the crunching because my goodness, this granola is gooood. It’s nourishing, affordable to make in large batches, and far fresher than anything you can buy. It makes a wonderful holiday gift and is a lot of fun to make!

Tips and Tricks for Clumpy Homemade Granola

Press the mixture firmly onto the pan before baking.
Don’t stir during baking; this disrupts cluster formation.
Cool completely before lifting or breaking apart.
Use a nut butter like my homemade almond butter to help bind the clusters.

Walnut Banana Bread Granola FAQ

How do I make granola clumpy? Press the mixture firmly onto the pan, bake without stirring, and let it cool fully before breaking apart.

Is this granola gluten-free? Yes, as long as you use certified gluten-free oats.

Can I use frozen bananas? Yes, but thaw and drain them first so they don’t add excess moisture.

Can I make this granola lower in sugar? Reduce the maple syrup slightly and add an extra tablespoon of nut butter to help with clumping.

Did you make this granola?

Don’t forget to leave a rating and review below! Try these recipes next:

Immunity Simmer Pot

High Protein Pumpkin Walnut Pancakes

Everything But the Bagel Seed Crackers

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Walnut Banana Bread Granola

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Cool Time 1

Total Time 1 45

Servings cups

Calories 472kcal

Author Teri-Ann Carty

Equipment

2 baking sheets
large mason jar
chefs knife, large bowl, measuring cups and spoons, oven

Ingredients

3 cups oats
1 cup raw walnuts roughly chopped
½ cup raw pecans roughly chopped
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup unsweetened coconut
¼ cup hemp seeds
¼ cup ground flax
2 tsp cinnamon
¾ tsp salt
1 ripe banana
½ cup olive oil
½ cup almond butter
½ cup maple syrup
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320 convection. If your oven runs hot, decrease to 300 convection.
Place parchment down onto your baking sheets (unless you have stoneware, then don't bother with this step).
Add dry ingredients to a large bowl and mix to combine.
Mash banana and add it to a small pot. Pour in remaining wet ingredients. Gently heat over medium-low heat, stirring to combine.
Pour wet over dry and mix until no dry ingredients remain.
Spread evenly onto baking sheets and press the granola firmly with a rubber spatula.
Bake for 20 minutes, turn the pans and bake again for 10-15 minutes more until golden brown and dry to the touch.
Let the granola COOL COMPLETELY before lifting it off the pan.
Store in mason jars for up to a month in your pantry.

Notes

This granola is the perfect gift for your banana bread-loving family and friends.
Use whatever nut or seed butter you prefer.
Use whatever combination of nuts you prefer.
Not a fan of coconut? Omit it.
You could always add a scoop of protein powder to the mix!

Nutrition

The post Walnut Banana Bread Granola appeared first on Teri-Ann Carty.

Clumpy Pumpkin Cranberry Granola

Teri-Ann Carty — Wed, 08 Oct 2025 08:00:55 +0000

Home » granola

Clumpy Pumpkin Cranberry Granola

Created by: Teri-Ann Carty

If fall had a flavour, this would be it. This Clumpy Pumpkin Cranberry Granola is packed with cozy spices, crunchy clusters, and just enough sweetness from maple syrup and cranberries. It’s a make-ahead dream and the perfect addition to your October breakfast routine. Start your morning with a little extra crunch this season!

This post may contain affiliate links

Clumpy Pumpkin Cranberry Granola

Is there such a thing as too many pumpkin recipes? I’d hope not because I am coming in hot with another brand new granola flavour that is perfect for October. We had a glorious September, but October is here, and that means pumpkin recipes get their time in the spotlight!! Apples were so last month, and while I adore apple recipes (my website will prove that), I have such a soft spot for pumpkin as October will prove.

All my ingredients are from my favourite YUPIK; I order online and it magically gets delivered to my door. The large format bags are my favourite, and they have an endless range of ingredients on their website. If you enjoy making granola, granola bars, cakes, cookies or basically just enjoy baking – Yupik is seriously the answer. No more running out of ingredients because it’s like buying in bulk, but it comes to your house. It’s truly perfect!

Homemade Pumpkin Spice Blend

The recipe would not be complete without pumpkin spice (also got all the goods from Yupik). If you’ve ever wanted to make your own pumpkin spice blend, this is your chance. I’m sharing my absolute favourite pumpkin spice blend recipe with you because it’s perfect, if I do say so myself. Once you have the blend in a jar, you can add it to everything this season! I love to sprinkle it into my oatmeal, on top of yogurt bowls (with this granola of course!), and I even sprinkle it on top of my coffee. Of course, you can add it to the classic pumpkin pie, cakes, cheesecakes, puddings, whipped cream… the list is long. Let’s get baking!

Ingredients for This Clumpy Pumpkin Cranberry Granola

This healthy pumpkin granola recipe brings together pantry staples with seasonal flavours. Here’s what you’ll need:

Oats: I use gluten-free rolled oats as the sturdy base for this granola. They toast up beautifully in the oven and hold their shape, creating a hearty crunch in every bite.
Walnuts: These add a buttery, earthy flavour along with healthy fats and a satisfying crunch. Walnuts also complement the warming spices in the granola perfectly.
Cashews: Soft and slightly sweet, cashews bring a creamy note to the mix. Their mellow flavour balances the tangy cranberries and pumpkin seed butter.
Pumpkin Seeds: These little green gems add texture, healthy fats, and a subtle nutty flavour. They also toast up perfectly for extra crunch.
Sunflower Seeds: Sunflower seeds are mild and nutty, making them a great way to sneak in extra minerals and crunch without overpowering the mix.
Unsweetened Coconut: Brings a subtle chew and richness that balances the crisp oats.
Dried Cranberries: Soaked in warm water before baking, they plump up and deliver sweet-tart bursts of flavour in every handful.
Pumpkin Spice: My homemade blend (see below) adds deep, warming flavour.
Olive Oil and Maple Syrup: This duo helps crisp the granola while lightly sweetening it.
Pumpkin Seed Butter: Adds moisture and flavour without overpowering sweetness. Make your own or use store bought.
Vanilla and Sea Salt: Enhance and round out the flavour.

How to Make Homemade Pumpkin Spice

You can absolutely use a pre-made pumpkin spice mix, but I prefer to make my own so I can tweak the ratios. Here’s my go-to:

3 tbsp ground cinnamon
2 tsp ground ginger
2 tsp nutmeg
1½ tsp ground allspice
1½ tsp ground cloves
Pinch of black pepper

Mix all ingredients in a small bowl or mason jar. Seal and shake to combine. This makes a generous batch, so you’ll have extra for lattes, muffins, or anything else you want to spice up.

How to Make My Pumpkin Spice Granola

Preheat & Prep

Set your oven to 320°F convection (or 300°F if your oven runs hot). Line two baking sheets with parchment paper.

Mix the Dry Ingredients

In a large bowl, stir together the oats, nuts, seeds, coconut, pumpkin spice, and salt.

Heat the Wet Ingredients

Add the olive oil, maple syrup, pumpkin seed butter, and vanilla to a small pot. Warm gently over medium-low heat, stirring until smooth.

Combine & Bake

Pour the wet mixture over the dry and stir until everything is coated. Drain your soaked cranberries and mix them in. Divide the granola between your baking sheets and firmly press it down into a single, even layer. Bake for 20 minutes, rotate the pans (don’t mix the granola), and bake another 10–15 minutes until golden and dry to the touch.

Cool Completely

Don’t skip this step! Leaving the granola on the pan to cool completely ensures maximum cluster formation. Once cool, lift with a spatula and break into large clumps.

Additional Healthy Add-Ins for Granola

If you want to customize your granola, there are plenty of nutritious options to try. Add chia seeds or flaxseeds for an extra boost of fibre, or swap out the cashews for pecans or almonds if you prefer a different nutty flavour. Once your granola has cooled, you can also sprinkle in some cacao nibs for a hint of chocolate. Reduce the amount of maple if you want your granola to be less sweet, or stir your granola if you don’t want clumps (who the heck would want that?!).

How to Serve This Clumpy Pumpkin Cranberry Granola

Try it spooned over Greek yogurt with a drizzle of almond butter for a hearty breakfast. Add it to a smoothie bowl for extra texture and crunch or layer it in a parfait. It’s also delicious served as cereal with almond or oat milk. For a quick and easy dessert, sprinkle it over baked apples or pears. And of course, it’s just as satisfying eaten by the handful straight from the jar!

How to Store Pumpkin Cranberry Granola

Once cooled, transfer your granola to an airtight container or large mason jar. It’ll keep well in the pantry for up to 2 weeks. If you want to keep it longer, freeze it for up to 2 months. Just make sure you let it come to room temperature before eating.

Why You’ll Love This Homemade Granola

You’ll love this homemade granola because it’s naturally sweetened with maple syrup, completely gluten-free and vegan, and made with wholesome ingredients you can feel good about. Each bite is crunchy, clumpy, and packed with warm fall flavour, making it the perfect seasonal upgrade to your breakfast routine. It’s not only healthier than store-bought versions, but also much more affordable, especially when you buy ingredients in bulk. Plus, it’s easy to make ahead and enjoy all week long as a quick breakfast or nourishing snack.

Pumpkin Granola FAQs

Does baking temp matter in homemade granola? Yes! A lower temperature helps prevent burning and ensures even crisping. Pressing it firmly onto the baking sheet also helps get those big clusters.

Can I crisp up soggy granola? If your granola gets soft, you can pop it back into the oven at 300°F for 8–10 minutes. Let it cool completely to crisp up.

Is it cheaper to make your own granola? Absolutely. Especially when buying ingredients like oats, nuts, and seeds in bulk from Yupik. Homemade granola also lets you control the sugar, oil, and add-ins.

Did you make this recipe?

Don’t forget to leave a rating and review below, and let me know how you liked it! Try these delicious pumpkin recipes next:

Pecan Pumpkin Pie Granola

Pumpkin Tomato Soup

Brown Butter Pumpkin Chocolate Chip Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Clumpy Pumpkin Cranberry Granola

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Total Time 50

Servings cups

Calories 416kcal

Author Teri-Ann Carty

Equipment

baking sheets
chefs knife, oven, measuring cups and spoons, large mason jar
large bowl

Ingredients

Homemade Pumpkin Spice Ingredients

3 tbsp ground cinnamon
2 tsp ground ginger
2 tsp nutmeg
1½ tsp ground allspice
1½ tsp ground cloves
pinch of black pepper

Pumpkin Cranberry Granola

3 cups gluten free oats
1 cup raw walnuts roughly chopped
½ cup cashews roughly chopped
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup unsweetened coconut
½ cup dried cranberries soaked in warm water for 15 minutes
1 tbsp pumpkin spice recipe above
¾ tsp sea salt
½ cup olive oil
½ cup maple syrup
½ cup pumpkin seed butter
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320 convection. If your oven runs hot, you may decrease the temperature to 300°F and cook 5 minutes longer.

Pumpkin Spice Instructions

Add all the spices to a small mason jar. Cover with a lid and shake to combine. You can also whisk ingredients in a bowl and transfer to a mason jar.

Granola Instructions

Pour hot water over dried cranberries and allow them to sit while mixing other ingredients.
Add dry ingredients to a large bowl and mix to combine.
Add wet ingredients to a small pot. Heat over medium low heat, stirring to combine.
Pour wet ingredients over dry ingredients and mix until no dry parts remain.
Drain cranberries and mix them into the granola.
Spread evenly onto 2 baking sheets to ensure even baking. Use your spatula to PRESS THE GRANOLA FIRMLY onto the pans.
Bake for 20 minutes, turn the pans 180 degrees and bake again for 10-15 minutes until golden brown and dry to the touch.
ALLOW GRANOLA TO COOL COMPLETELY before using a spatula to lift it off of pan.
Transfer to mason jars and store in the pantry.

Notes

If you don't like the taste of tahini or you happen not to have it, use whatever nut or seed butter you have handy!

Nutrition

The post Clumpy Pumpkin Cranberry Granola appeared first on Teri-Ann Carty.

Strawberry Shortcake Granola

Teri-Ann Carty — Wed, 09 Jul 2025 08:00:28 +0000

Home » granola

Strawberry Shortcake Granola

Created by: Teri-Ann Carty

Say hello to your new favorite granola! This Strawberry Shortcake Granola is about to steal your heart and fill your bellies. Inspired by my favourite dessert, this granola is made with oats, dried strawberries, seeds, macadamia nuts, and warm spices. It’s crunchy, naturally sweetened, and full of strawberry flavour. Try it with yogurt, fruit, or by the handful!

This post may contain affiliate links

Strawberry Shortcake Granola (Gluten Free)

It’s strawberry season in Ontario, and I’m very happy about it! If you didn’t know, I LOVE STRAWBERRIES! They are easily one of my most favourite fruits ever, beyond versatile, totally delicious, and so cute. This season, I am filled with strawberry shortcake vibes, and I’m not skimping. I just love strawberries, especially freshly picked strawberries. I’ve already gone picking twice this season! One time, I went with a friend, and it was one of the hottest days of the year so far. We had an absolute blast, but were dripping in sweat by the end, and our bellies were so full from all the strawberries we “tested”. Strawberry season doesn’t last long here in Ontario, but the berries are next level, and I may be biased, but I think they are the best in the country. They are juicy, fragrant and red all the way through!!

Strawberries by the dozen!

The magic in this granola is that you can make it ALL YEAR ROUND with the help of Yupik’s dried strawberries. These dried berries are the whole reason this recipe works. I tested this recipe quite a few times and found that soaking the dried berries was the best method. Soaking the berries in hot water for 15 minutes while you prepare the remaining ingredients keeps them from turning rock hard after baking.

I have been on a nut butter kick lately, so I made a homemade macadamia nut butter for this granola. Ever since I figured out I could purchase my nuts and seeds in bulk with Yupik I haven’t looked back. It is so simple, the price is better, and it’s way better for the environment. I get the one-kilo bags because they last so much longer! This nut butter came together in a jiffy, and if you want to make it, click here. I use nut butter in this granola recipe, but of course, you can use store-bought if you don’t want to make your own. Macadamia and strawberry is the most elite combo I’ve ever done; you are going to LOVE IT!

Why You Should Make Your Own Granola

Making your own granola is one of the easiest ways to upgrade your breakfasts and snacks. Store-bought bags often contain unnecessary sugars, oils, or additives. No thank you. This homemade gluten free version is full of nourishing, high-quality ingredients that you likely already have in your kitchen. Plus, once you get the hang of it, you can customize it endlessly, just like your favourite easy strawberry shortcake recipe, but in granola form.

Ingredients You’ll Need For This Gluten Free Strawberry Shortcake Granola

Gluten free oats: The base of any great gluten free granola recipe.
Yupik raw macadamia nuts: Buttery, rich, and perfect with strawberry.
Yupik dried strawberries: Rehydrated slightly to infuse every bite with fruity flavour. These dried strawberries come from Yupik.
Yupik unsweetened coconut: Adds subtle texture and sweetness.
Yupik pumpkin seeds + Yupik sunflower seeds: Nut-free crunch, fibre, and minerals. Use any seeds you have on hand; this is what I felt worked best with the recipe.
Ground ginger + cinnamon: Warm, subtle spice to balance the sweet.
Sea salt: Enhances the overall flavour.
Olive oil: Helps everything crisp up. You can also use coconut oil if you prefer, but olive oil is a bit more neutral in flavour and blends better, in my opinion.
Macadamia nut butter: Binds the mix and adds creaminess. Here is my macadamia nut butter recipe if you’re looking to make your own! Use any nut or seed butter you prefer.
Maple syrup: Natural sweetness with a caramel finish.
Vanilla: Key to bringing that strawberry shortcake flavour to life.

How to Make Strawberry Shortcake Granola

Making this granola is super simple and much like my other granola recipes. Follow these steps and your house will smell like strawberry shortcake in no time!

Prep the oven and strawberries

Preheat your oven to 320°F on convection. Add the chopped dried strawberries to a bowl of hot water and soak for about 10 minutes while you prep the rest of the ingredients.

Mix the dry and wet ingredients

In a large bowl, stir together the oats, nuts, seeds, coconut, cinnamon, ginger, and sea salt. In a small pot, combine the olive oil, maple syrup, macadamia nut butter, and vanilla. Stir until smooth and fully incorporated. Warm slightly if needed.

Combine and spread

Drain the strawberries and fold them into the dry mix. Pour the wet mixture over the top and stir well, making sure there are no dry patches. Spread the mixture evenly onto two parchment-lined baking sheets and press it down firmly with a spatula.

Bake and cool

Bake for 20 minutes, rotate the trays, and bake for another 10–15 minutes until golden brown and dry to the touch. Let the granola cool completely before lifting it off the pan.

Important Tip for Making This Healthy Granola Recipe

Granola gets crunchier as it cools, but humidity can work against you, especially in summer! If it doesn’t feel crisp after cooling, don’t panic. Return it to the oven for another 10–15 minutes, watching carefully so it doesn’t burn. And always let it cool fully before storing.

Ways to Enjoy This Homemade Gluten Free Granola

This isn’t just breakfast cereal. This strawberry shortcake granola is the kind of thing that makes everything better. Spoon it over yogurt or coconut cream with fresh fruit, sprinkle it on top of chia pudding or smoothie bowls, or layer it into parfaits for texture and crunch. It also makes a fantastic lunchbox snack or quick energy boost between meals. Of course, you can also eat it straight from the jar by the handful, which often happens at my house!

How to Store Homemade Gluten Free Granola

Store your homemade gluten free granola in airtight jars or containers in a cool, dry place. It will stay fresh for about a month. Be sure the granola is completely cooled before sealing to avoid trapping moisture and losing that crunch.

Why You’ll Love This Perfect Strawberry Shortcake Granola Recipe

This healthy gluten free granola recipe is naturally gluten-free, refined sugar-free, and packed with crunchy clusters, texture, and real strawberry flavour. It’s easy to make in big batches and stores beautifully. It’s the perfect gift for a friend, and it also makes breakfast meal prep a breeze. You don’t have to be married to every ingredient I’ve listed – the best part about this recipe is you can make swaps that fit your pantry or dietary preferences! If you’re the type of person who enjoys dessert for breakfast, this recipe is a keeper!

Strawberry Shortcake Granola FAQ

Is this granola refined sugar-free? Yes! It’s naturally sweetened with maple syrup.

Can I use a different nut butter? Absolutely. Almond, cashew, or even sunflower seed butter all work.

How do I make this nut-free? Use sunflower and pumpkin seeds, coconut, and a seed butter instead of nuts.

Try Some of The Best Gluten Free Granola Recipes!

Love this recipe? Don’t forget to leave a rating and comment below to let me know! Try these recipes next:

Goji Berry Cashew Granola

Pecan Cinnamon Roll Granola

Sugar Free Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Strawberry Shortcake Granola

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Cook Time 35

Cool Time 1

Total Time 1 50

Servings cups

Calories 437kcal

Author Teri-Ann Carty

Equipment

baking sheets
large mason jar
large bowl
chefs knife, oven, measuring cups and spoons

Ingredients

3 cups rolled oats
1 cup Yupik raw macadamia nuts roughly chopped
¾ cup Yupik dried strawberries roughly chopped
½ cup Yupik unsweetened coconut
½ cup Yupik pumpkin seeds
½ cup Yupik sunflower seeds
1 tsp ground ginger
½ tsp cinnamon
¾ tsp salt
½ cup olive oil
½ cup macadamia nut butter see my recipe*
½ cup maple syrup
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Add strawberries to a bowl of hot water and soak while you prepare the remaining ingredients.
Add dry ingredients to a large mixing bowl and mix well.
Add wet ingredients to a small pot and stir until fully incorporated. Stir over low heat if necessary.
Drain strawberries and add to the bowl.
Pour wet over dry and mix until no dry bits remain.
Spread evenly onto 2 baking sheets. Press the granola down FIRMLY with a rubber spatula.
Bake for 20 minutes, then turn the pans and bake again for another 10-15 minutes until the granola is golden brown and dry to the touch.
Let the granola cool COMPLETELY before lifting it off the pan with a hard spatula.
Store in mason jars in a cool, dry place.

Notes

It is SUMMER, so that means humidity for most of us. Humidity doesn't make clumpy, crunchy granola, SO if you find that it isn't crunchy enough after it has cooled, you CAN bake it a second time for 10-15 minutes. Just be careful it doesn't burn!!

Nutrition

The post Strawberry Shortcake Granola appeared first on Teri-Ann Carty.

Goji Berry Cashew Granola

Teri-Ann Carty — Wed, 18 Jun 2025 08:00:40 +0000

Home » granola

Goji Berry Cashew Granola

Created by: Teri-Ann Carty

Try this Goji Berry Cashew Granola for a wholesome mix of oats, nuts, seeds, and chewy goji berries! Baked until golden and crisp, this recipe is packed with fibre, flavour, and healthy fats. It's gluten-free, refined sugar free and easy to make, like all of my granola recipes! Ideal for breakfast, snacking, or meal prepping.

This post may contain affiliate links

Goji Berry Cashew Granola

It’s been a few weeks since I dropped a new granola recipe! Did you miss them? Well, if you did, you’re in for a treat because this brand new one is about to blow your socks off! This one is CLUMPY, CRUNCHY AND OH SO GOOD! You will be eating this straight from the pan (even though you should be waiting for it to cool completely!!) Remember GOJI BERRIES? They were a thing many years back, and they came to mind when I was considering how to add more colour to my granola. These nutrient dense little superfoods are a welcome addition to my granola family as they add colour and a lovely texture.

Pro tip: Like most dried fruits, it’s a good idea to make sure you soak them prior to adding them to the granola mixture. I soaked mine in warm water for 15 minutes while I made the rest of the granola. Soaking them rehydrates the dried fruit, and in just a few minutes, the dry little red fruit plumps up.

This goji berry granola recipe is crunchy, chewy, and naturally sweetened with honey and dried fruit. It’s packed with plant-based protein, fibre, and healthy fats thanks to the cashews, seeds, and oats. I used my favourite stoneware pan to make this granola (as I always do), and it turned out perfect! Of course, I am still getting adjusted to my new stove, and it runs hotter than I am used to, so timings have been adjusted in case your oven is like mine! Whether you’re topping your yogurt, packing it for travel, or just grabbing a handful as a snack, this cashew granola is as nourishing as it is addictive. It’s gluten-free, easy to make, and stores beautifully for weeks.

Goji Berry Cashew Granola Ingredients

Here’s what you’ll need to make this batch of homemade granola:

Rolled oats: Classic base for texture and crunch. Use certified gluten-free oats if needed.
Raw cashews: Mild and buttery, these nuts complement the sweetness of goji berries.
Pumpkin seeds & sunflower seeds: Add texture, protein, and a dose of healthy fats.
Buckwheat groats: For extra crunch and a satisfying bite.
Coconut flakes: Lightly toasted, they add a subtle sweetness and richness.
Cinnamon: Adds warmth and depth.
Sea salt: Balances the sweet with a hit of savoury.
Dried goji berries: Soaked for 15 minutes to plump up and blend into the mix.
Olive oil: Helps everything crisp up in the oven.
Cashew or peanut butter: Adds flavour and helps bind the granola clusters.
Berry honey (or any honey): Natural sweetener that caramelizes beautifully in the oven.
Vanilla extract: Brings the flavours together.

What are Goji Berries?

Goji berries, also known as wolfberries, are small red fruits traditionally used in Chinese medicine. They’re known for their tart-sweet flavour and are packed with antioxidants, vitamin C, fiber, and iron. Anytime you add goji berries to a recipe, they bring a delightful pop of colour, wonderful texture and a bunch of nutrition! You can find goji berries in your bulk store or purchase them online from somewhere like Yupik. They are often dehydrated and are perfect for baking, granola, and smoothies.

Can I Use Roasted Cashews?

You can, but raw cashews are preferred for this cashew granola recipe. They roast as the granola bakes, becoming golden and aromatic without overcooking. Pre-roasted cashews may darken too much in the oven or lose some of their flavour.

How to Make This Homemade Goji Berry Cashew Granola

Start by preheating your oven to 320°F on convection.

How to Prepare Dried Goji Berries

For this recipe, you’ll want to make sure that you soak your berries before using them. Add the goji berries to a bowl with warm water for about 15 minutes. This softens their texture and prevents them from burning or getting hard in the baking process. After soaking, drain them well before mixing them into your granola base.

Mix the dry ingredients

In a large mixing bowl, combine the oats, chopped cashews, pumpkin seeds, sunflower seeds, buckwheat groats, coconut flakes, cinnamon, and sea salt. Stir to evenly distribute.

Heat the wet ingredients

In a small saucepan over medium-low heat, warm the cashew butter (or peanut butter), berry honey, olive oil, and vanilla. Stir until everything is melted and fully combined.

Combine and mix

Add your soaked and drained goji berries into the wet mixture. Pour the wet ingredients over the dry ingredients and mix thoroughly, making sure to scrape the bottom of the bowl so nothing is left dry.

Spread and bake

Spread the granola mixture onto two parchment-lined baking sheets. These are the pans that I like to use; they help create a very even baking experience. Press it down firmly with a spatula for maximum cluster potential. Bake for 20 minutes, rotate the pans, and bake for another 10–15 minutes until golden brown and dry to the touch.

Cool completely

Let the granola cool fully before lifting or transferring. This helps it crisp up and stay clumpy. Once cooled, transfer to airtight jars and store in a cool, dry place for up to one month.

What’s To Love About This Goji Berry Cashew Granola

This isn’t your average store-bought granola. It’s packed with nutrient-dense ingredients, naturally sweetened, and completely gluten-free. The combination of oats, seeds, cashews, and goji berries makes it rich in fiber, healthy fats, and plant-based protein. Every batch is full of bold flavour and that perfect crispy-chewy texture. This recipe (and all my granolas) are also perfect for meal prep and busy mornings.

Add it to a parfait, a bowl of your favorite fruits or keep a small container in your bag for snacking. You can easily customize it with what you have on hand—try cacao nibs for a chocolatey crunch, dried blueberries for an extra fruity note, or switch up the nut butter to suit your taste.

How Long Does Granola Last?

Stored in a cool, dry place in a sealed jar, this granola will stay fresh for up to two months. Make sure it’s completely cooled before storing to avoid moisture buildup.

Goji Berry Cashew Granola FAQ

Are goji berries good for you? Yes! They’re high in antioxidants, vitamin C, and fibre.

Can I use maple syrup instead of honey? Absolutely. It makes the recipe vegan-friendly.

Can I make this without nut butter? You can try tahini or sunflower seed butter, but the texture may vary.

How do I get big granola clusters? Press the mixture down firmly before baking, and don’t stir while it’s in the oven.

How to Use Goji Berries

Once you’ve tried goji berries in this granola, you’ll want to keep a stash on hand at all times. These vibrant little berries are incredibly versatile and add a pop of flavour, colour, and texture to all kinds of recipes. Add them to smoothies and smoothie bowls, stir them into overnight oats or warm porridge, fold them into energy balls or bliss bites, toss them into trail mix and nut bars, or bake them right into muffins or cookies. Their sweet-tart profile makes them an easy addition to almost anything you’re already making. Try this amazing cacao goji berry balls recipe from my good friend, Vancouver with love.

Did You Make This Recipe?

If you gave this goji berry cashew granola a try, I’d love to hear about it! Leave a comment and rating below! Try these recipes next:

Almond Butter Protein Bars

Tried And True Granola

Cinnamon Raisin Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Goji Berry Cashew Granola

Course Breakfast

Cuisine Canadian

Prep Time 15

Cook Time 35

Cool Time 1

Total Time 1 45

Servings cups

Calories 397kcal

Author Teri-Ann Carty

Equipment

2 baking sheets
spatula
chefs knife, large bowl, oven, measuring cups and spoons, large mason jar

Ingredients

3 cup rolled oats
1 cup raw cashews chopped
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup buckwheat groats
¾ cup coconut flakes
1 tsp cinnamon
¾ tsp sea salt
½ cup goji berries soaked for 15 minutes
½ cup olive oil
½ cup cashew peanut butter
½ cup berry honey or regular honey or maple
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Soak goji berries in warm water for 15 minutes while you mix the rest of the ingredients.
To a large bowl, add dry ingredients. Stir to combine.
To a small pot, add nut butter, maple syrup, olive oil and vanilla. Heat over medium-low low stirring to combine.
Drain goji berries and add to the mix.
Pour wet onto dry, stirring thoroughly to combine. Make sure you get to the bottom of the bowl as dry pockets can hide!
Spread evenly onto 2 baking sheets (1 if you have an extra large sheet). Press the granola firmly into the sheet.
Place in the oven and bake for 20 minutes. Turn the pans and bake again for 10-15 minutes until golden brown and dry to the touch.*
Wait for the granola to cool completely before transferring it to mason jars.
Stores up to 1 month in a cool, dry spot.

Notes

*My oven runs super hot, so IF YOURS DOES TOO, drop the temperature to 300 convection. You may cook it for longer than 30 minutes. The granola should be golden brown and dry to the touch. And as always, let it cool completely before lifting it off the pan.

Nutrition

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Sugar Free Granola

Teri-Ann Carty — Fri, 09 May 2025 08:00:37 +0000

Home » granola

Sugar Free Granola

Created by: Teri-Ann Carty

If you’re looking for a Sugar Free Granola recipe that still delivers major crunch and flavour—this one’s it. Packed with nuts, seeds, and naturally sweetened with applesauce and dates, it’s everything you want in a healthy snack or breakfast topper. Plus, it’s grain-free, gluten-free, and meal prep approved.

This post may contain affiliate links

The Best Sugar Free Granola Recipe (Grain-Free & Naturally Sweetened!)

So many of you ask me for a “healthy granola”, and to that I want to tell you that – all my granolas are healthy! With that being said, I do understand that some people prefer something with a little less sugar and maybe even no grains. Everyone has their reasons for making these choices; I, myself, love to go on sugar breaks from time to time. Even though maple syrup is refined sugar free – it is still sugar after all. A couple of weeks ago, I decided to go on a sugar cleanse. The first couple of days were ROUGH. I was shocked at how my body felt! I seriously felt like I was going through withdrawals. This was an eye-opener and a game-changer. It’s safe to say that I will not be sugar free forever, but I will be much more conscious of how often and how much I enjoy it.

The Inspiration For This Sugar Free Granola

As most of you know, I have gone through a massive heartbreak over the past 6 months. During the first few months, I lost a ton of weight. It was fast and very unhealthy. Once January came around, I let myself eat whatever and whenever I wanted. I started to feel the weight gain, and then that too became a problem. I am an addict to my core. I want what I want when I want it and will do whatever it takes to get it. So this 3-week cleanse was a way of me seeing if I could, and it turns out I can, so moderation is key.

This granola is made with no grains (oats) and no maple syrup. Instead, I used 4 dates (dates cure everything, right?!) and unsweetened apple sauce. Honestly? This granola ROCKS!! I can’t wait for you to try it, and stay tuned for a few more recipes from my time on my cleanse. They are delicious and nutritious. Spoiler alert, healthy food doesn’t need to suck!

Simple Sugar Free Granola Ingredients

This granola sugar free recipe comes together with a mix of nuts, seeds, and a few pantry staples:

Buckwheat Groats: Adds crunch and a nutty flavour that is the perfect base for this grain free granola. It’s also totally gluten-free!
Raw Pecans, Cashews & Almonds: A trio of healthy fats and texture. These are the same nuts that are in my homemade nut butter, which I use in this recipe.
Pumpkin & Sunflower Seeds: More crunch, more minerals, more fibre and of course more protein!
Hemp & Ground Flax Seeds: For protein, omega-3s, and binding.
Cinnamon & Salt: To bring out the warmth and enhance flavour.
Medjool Dates: My secret weapon, alongside the apple sauce, to naturally sweeten this granola without added sugar.
Pecan Almond Cashew Butter: Click here for my recipe! This wonderful nut butter brings everything together like a dream.
Olive Oil: Helps everything bake evenly and get crispy.
Unsweetened Applesauce: Adds moisture and subtle sweetness. You can make your own apple sauce, and this granola will be extra special. Otherwise, any unsweetened store-bought apple sauce will do.
Vanilla Extract: For a warm, aromatic finish.

How to Make Sugar Free Granola

This easy sugar free granola recipe comes together in a few simple steps:

Prep Your Oven

Preheat to 300°F convection (or 285°F if your oven runs hot).

Mix Dry Ingredients

In a large bowl, stir together buckwheat groats, chopped nuts, seeds, cinnamon, and salt.

Heat the Wet Ingredients

Gently warm the nut butter, applesauce, olive oil, and vanilla in a pot over low heat until smooth.

Combine

Pour the wet mixture over the dry ingredients. Add chopped dates and stir well.

Spread and Bake

Divide the mixture between two baking sheets and press down firmly with a spatula. Bake for 20 minutes, rotate pans, and bake for 10–15 minutes more, until dry to the touch.

Cool Completely

Let the granola cool before breaking into clusters. Just like all my other granolas – patience is still key!

Ways to Customize Your Sugar Free Granola

This granola without sugar is endlessly adaptable, making it easy to keep things fresh week after week. You can swap out the pecans for walnuts or hazelnuts, use tahini or almond butter instead of the nut butter blend, or mix in unsweetened shredded coconut or chia seeds for extra texture. Stir in cacao nibs or a sprinkle of cinnamon before baking to enhance the flavour, or toss in freeze-dried fruit after baking for a pop of colour and added crunch.

How to Serve Sugar Free Granola

Think regular granola! This grain free version is just as easy to enjoy, and it goes with all the same things. Serve it over Greek yogurt or coconut yogurt for a balanced breakfast, pour it into a bowl with almond milk and berries for a simple cereal. Use it as a crunchy topping on smoothie bowls, oatmeal or cakes. It also works beautifully layered in a parfait or simply eaten by the handful as a quick snack on the go!

Tips for Crunchy Granola

Press firmly: Use a spatula to really press the granola into the pan before baking.
Cool completely: Don’t skip this step! It helps the clusters form.
Use stoneware if possible: I love baking on my Pampered Chef Stone Bar Pan—it distributes heat evenly and enhances crunch.

Why You’ll Love This Sugar Free Granola

You’ll love this because it’s exactly what you’ve been asking for! This sugar free granola recipe offers up everything you love about my other granola recipes, but the sugar content is lower, and it’s totally grain free (this was a bonus!). It’s everything you want in a wholesome, everyday staple. It’s naturally sweetened with dates and applesauce—no added sugars needed—making it a smart option for those watching their intake. It’s grain-free, gluten-free, and packed with healthy fats, fibre, and plant-based protein!

Sugar Free Granola FAQ

Is this granola good for diabetics? Yes! This granola sugar free recipe uses only natural sugars from fruit and no added sweeteners.

Can I make this nut-free? The nuts are a major part of this recipe however, you could swap the nut butter for a seed butter and remove all the nuts from the recipe and replace them with additional seeds or coconut. I have not tested this, but you could give it a try.

How long does homemade sugar free granola last? Stored in a sealed container at room temperature, it will stay fresh for up to a month.

Recommended recipes to try next:

Buckwheat Breakfast

Grain Free Miso Maple Granola

Chia Pudding

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Simple Sugar Free Granola (also Grain free!)

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Cool Time 1

Total Time 1 15

Servings cups

Calories 433kcal

Author Teri-Ann Carty

Equipment

2 baking sheets
chefs knife, large bowl, oven, measuring cups and spoons, large mason jar

Ingredients

1 cup buckwheat groats
1 cup raw pecans roughly chopped
½ cup raw cashews roughly chopped
½ cup raw almonds roughly chopped
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup hemp seeds
¼ cup ground flax seeds
1 tbsp cinnamon
¾ tsp salt
4 medjool dates roughly chopped and pit removed
½ cup Pecan Almond Cashew Butter storebought works fine too!
½ cup olive oil
½ cup apple sauce*
1 tbsp vanilla

US Customary - Metric

Instructions

Preheat oven to 300 convection. (My new oven runs HOT. I reduce the temperature so it doesn't burn).
To a large bowl add chopped nuts, seeds and spices.
Add wet ingredients to a small pot. Heat over low, stirring until fully incorporated.
Pour wet over dry. Add chopped dates. Stir together until everything is well mixed.
Spread mixture into a thin even layer onto 2 baking sheets.* Press it down firmly with a rubber spatula.
Place in the oven for 20 minutes. Turn the pans 180 degrees and bake again for 10-15 more minutes. The top should be dry to the touch. Let the granola cool completely before using a hard spatula to lift it off of the pan.
Store in mason jars in the pantry. Lasts up to a month!

Notes

*If you are using a regular cookie sheet and not the stoneware that I use, you may want to put parchment down. The Pampered Chef stoneware is awesome

*This is the sugar free apple sauce I used

Nutrition

The post Sugar Free Granola appeared first on Teri-Ann Carty.

Dubai Chocolate Granola

Teri-Ann Carty — Fri, 21 Mar 2025 08:00:28 +0000

Home » granola

Dubai Chocolate Granola

Created by: Teri-Ann Carty

Who says you can't have chocolate for breakfast? This Dubai Chocolate Granola recipe is totally inspired by the newest viral sensation! The Dubai Chocolate Bar is all over your feed, and this healthy chocolate granola recipe is for you! This granola combines pistachio butter, cacao nibs, dried cherries, and coconut to create a crunchy, chocolatey, nutrient-packed breakfast or snack. Instead of using traditional pistachio cream and kataifi pastry, I’ve kept it simple with pistachio butter and unsweetened coconut, making it gluten-free, naturally sweetened, and packed with protein and healthy fats.

This post may contain affiliate links

Healthy Dubai Chocolate Granola

Did you make the Pistachio Butter I shared with you last week? If you didn’t, bookmark this recipe and click here first! Ok, now that we’ve got that covered, I’m going to assume you already know what the Dubai Chocolate Bar is all about – right? Well, if you’ve been living under a rock you MAY NOT KNOW about this wildly viral trend. The chocolate bar that has taken the internet by storm, it’s a chocolate bar that is like no other and today I’ve turned it into your new favorite granola flavor.

Now, if you’ve been hanging around here long enough – you know I adore a *good* viral recipe, and I am quite literally obsessed with granola. I also love making things healthy, gluten free, refined sugar free… the list goes on – the best part is that none of it ever tastes “healthy” it’s always delicious. So when this idea sprang upon me, I knew I had to make it!

The Dubai Chocolate Bar recipe has pistachio cream, which is made several different ways, but generally with pistachios, milk and sugar. There are a lot of different recipes out there and I am sure they are all very tasty, but for my recipe, I wanted to keep it clean and use my homemade pistachio nut butter. Let me just let you know – it was a good idea because it is GOOD. Not much has changed about this granola recipe in comparison to my others. I added dried cherries to the mix and the flavours are spectacular. I used nutrient-dense cacao powder and cacao nibs instead of dark chocolate and that was a banging good idea. This granola is a winner in every single way. I can’t wait for you to try it. This granola as always is gluten free, dairy free, and refined sugar free!

What is the Viral Dubai Pistachio Chocolate Bar?

The Dubai Chocolate Bar is all anyone is making these days – and for good reason; it’s delicious. This Middle Eastern-inspired chocolate bar is made with shredded phyllo dough (kataifi pastry), pistachio cream, and melted chocolate. Found in many Middle Eastern grocery stores, it has a crispy, nutty, and creamy filling wrapped in a rich milk chocolate coating. If you are interested in making this viral recipe they are all over the place but my friend Hannah makes a pretty amazing one here!

Ingredients Needed to Make This Dubai Chocolate Granola Recipe

Gluten-free oats: The perfect base for this chocolate granola recipe, giving it structure and crunch.
Raw pistachios: Adds crunch and gives that classic pistachio chocolate flavor.
Unsweetened coconut: A light, flaky texture that mimics shredded phyllo dough from the Dubai chocolate bar.
Pumpkin seeds: A nutrient-dense addition packed with protein, magnesium, and zinc.
Cacao powder: The foundation of any dark chocolate granola recipe, creating a rich, deep chocolate flavor.
Cacao nibs: You could use chocolate chips instead of cacao nibs but these add the perfect crunch and an intense chocolate taste while keeping it dairy free.
Ground flax: Boosts fibre and helps the granola hold together in clusters.
Cinnamon: Adds warmth and depth to the chocolate pistachio granola.
Sea salt: Enhances the sweet and nutty flavors.
Dried cherries: A tart contrast to the sweet chocolate and nutty pistachios.
Olive oil: A healthy fat that helps create crispy granola clusters. You can use coconut oil if you prefer but expect less clumping!
Pistachio butter: The key ingredient that makes this Dubai chocolate recipe unique, adding richness and creaminess. Use my homemade 2 ingredient pistachio butter recipe here.
Maple syrup: A natural sweetener that binds the granola together.
Vanilla extract: Rounds out the flavors and enhances the chocolate notes.

How to Make This Dubai Chocolate Granola

Preheat the Oven and Prepare the Dry Ingredients

To start, preheat your oven to 320°F convection (or 300°F if your oven tends to run hot). This ensures an even bake without burning the granola. While the oven heats up, grab a large mixing bowl and combine all the dry ingredients: gluten-free oats, chopped pistachios, unsweetened coconut, pumpkin seeds, cacao powder, cacao nibs, ground flax, cinnamon, sea salt, and drained the soaked dried cherries. Give everything a good stir to evenly distribute the ingredients, so each bite is packed with flavor and texture.

Heat the Wet Ingredients

The secret to rich, chocolatey granola is a smooth, well-combined liquid mixture. In a small saucepan over medium heat, add the olive oil, pistachio butter, maple syrup, and vanilla extract. Stir continuously until the mixture is fully combined and slightly warmed. Heating the wet ingredients helps everything mix more easily and ensures that the granola bakes into delicious clusters instead of dry, separate bits.

Combine and Bake the Granola

Once your wet ingredients are ready, pour them over the dry ingredients and mix thoroughly. Make sure every oat, nut, and seed is fully coated so the flavors are evenly distributed. Spread the granola mixture evenly onto two baking sheets (or one very large one) using a rubber spatula to press it down firmly—this helps create those irresistible crunchy clusters. Bake for 20 minutes, then rotate the pans to ensure even baking. Continue baking for another 10-15 minutes, or until the granola is golden brown and dry to the touch.

Cool and Store for Maximum Crunch

The most important step is letting the granola cool completely before lifting it with a flat spatula and transferring it to a container. As it cools, it crisps up, locking in that crunchy texture we all love. Once fully cooled, store it in an airtight container or mason jar to maintain freshness. This Dubai chocolate granola can be kept at room temperature.

How to Serve This Dubai Chocolate Granola

This Dubai chocolate granola is so delicious and can be enjoyed many ways. Whether you’re looking for a quick breakfast, a crunchy snack, or a decadent dessert topper, here are some ways to serve it:

Enjoy It as a Breakfast Cereal: Pour your homemade chocolate granola into a bowl and serve it with cold almond milk, coconut milk, or your favorite milk. The rich chocolate flavor pairs beautifully with creamy milk, making it a wholesome, energy-packed way to start the day. Add sliced bananas or fresh berries for an extra boost of sweetness and nutrients.
Sprinkle Over Yogurt or Smoothie Bowls: This pistachio chocolate granola makes the perfect crunchy topping for yogurt. The combination of crunchy oats, cacao nibs, and pistachios adds texture and depth to any bowl of yogurt. You could add a drizzle of honey, maple or a dollop of additional pistachio butter if you want!
Turn It into a Dessert Topping: Spring your Dubai Chocolate Granola over vanilla ice cream, chocolate mousse, or even baked oatmeal. The crispy clusters and dark chocolate flavors enhance any sweet treat, making it a healthier alternative to cookie crumbles or store-bought toppings.

FAQs About Homemade Chocolate Granola

How Long Does Granola Last?

Stored in an airtight container, this homemade chocolate granola lasts two months at room temperature (guaranteed you will eat it all before it has the chance to go stale).

What Makes This a Dubai Chocolate Recipe?

This Dubai chocolate granola is inspired by the viral Dubai chocolate bar, which features shredded phyllo dough, pistachio cream, and melted chocolate. My version turns these flavors into a healthy granola recipe by using pistachio butter, coconut, and cacao powder.

My Best Chocolate Pistachio Granola Tips

For extra crunch: Press the granola down before baking—it helps create clusters.
Watch your oven: If your oven runs hot (like my new Miele oven), lower the temperature to 300°F to prevent burning.
Let everything cool!This is critical if you want clumps in your granola, resist the urge to try your granola until it’s completely cooled down. You’ll thank yourself for your patience!

Why You’ll Love This Recipe

What is there not to love? This recipe totally marries two things that we all love – granola and chocolate! To boot, it’s a viral chocolate recipe that the whole world is enjoying. This chocolate granola is a fun, easy way to enjoy the flavors of the viral Dubai chocolate recipe in a healthy and nutrient-dense form. It’s naturally sweetened, packed with healthy fats, and completely gluten-free. Whether you eat it as a snack, sprinkle it over yogurt, or enjoy it as a breakfast cereal, this granola is a must-try for any chocolate lover.

Did you make this recipe?

Don’t forget to leave a rating and review below and let me know how you liked it! Try these recipes next:

Blueberry Banana Baked Oats

Extra Clumpy Cashew Cherry Granola

Blood Orange Blueberry Bundt Cake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Healthy Dubai Chocolate Granola

Course Breakfast, Snack

Cuisine Canadian, Middle Eastern

Prep Time 15

Cook Time 30

Total Time 45

Servings cups

Calories 415kcal

Author Teri-Ann Carty

Equipment

2 baking sheets
chefs knife
large bowl
oven
large mason jar
measuring cups and spoons

Ingredients

3 cups gluten free oats
1 cup raw pistachios roughly chopped
½ cup unsweetened coconut
½ cup pumpkin seeds
½ cup cacao powder
⅓ cup cacao nibs
¼ cup ground flax
1 tsp cinnamon
¾ tsp sea salt
½ cup dried cherries soaked in warm water for 15 minutes
½ cup olive oil
½ cup pistachio butter
½ cup maple syrup
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320 convection (If your oven runs hot, drop the temperature to 300 convection)
Add dry ingredients to a large bowl and stir to combine. Drain cherries and add to the dry ingredients and stir again.
To a small pot add wet ingredients. Heat on the stovetop stirring until well combined.
Pour wet over dry and mix until no dry bits remain. Make sure you get right to the bottom of your mixture!
Spread evenly onto 2 baking sheets. Use your rubber spatula to press it firmly corner to corner on the baking sheet.
Place in the oven and bake for 20 minutes. Turn pans 180 degrees and bake for 10 more minutes. The granola should be dry to the touch. Be careful not to let it burn!
Wait for the granola to COOL COMPLETELY before removing it from the cookie sheet.
Store your granola in a mason jar.

Notes

I recently moved and that means I have a new oven. This Miele oven RUNS HOT. I almost burned my granola!! For ME, I will be dropping the temperature to 300 and keeping a close eye.

Nutrition

The post Dubai Chocolate Granola appeared first on Teri-Ann Carty.

Brown Butter Pecan Granola

Teri-Ann Carty — Fri, 14 Feb 2025 09:00:39 +0000

Home » granola

Brown Butter Pecan Granola

Created by: Teri-Ann Carty

This Brown Butter Pecan Granola recipe takes homemade granola to the next level. The nutty, caramelized notes from the golden brown butter coat the rolled oats, pecans, and coconut flakes, giving this granola a warm, toasty depth. Naturally sweetened with maple syrup and packed with crunchy pumpkin and sunflower seeds, this homemade granola is perfect over yogurt, oatmeal, or straight from the jar.

This post may contain affiliate links

Easy Brown Butter Pecan Granola

If you’ve been following my granola recipes, you know I always boast about a high-quality olive oil, but I’m shaking things up with brown butter this time! The result, in my opinion, is WOW, I was amazed by the difference it makes! If you’re not familiar with brown butter keep reading! Browning butter over medium heat gives it a nutty, caramel-like flavor that makes everything taste richer. If you’ve never made brown butter granola before, trust me, you’re in for a treat!

Browning butter is an art and I always do it in the same pan because IYKYK! The worst thing that can happen while browning butter is it burns – no bueno. This is my absolute favourite pan for browning are these ones from Hexclad. These pans cook evenly and there is absolutely no stick, it’s truly ideal for a cooking method like this.

This Brown Butter Pecan Granola is perfect as a breakfast topper on yogurt, pancakes, or oatmeal, but it also doubles as an incredible dessert—especially sprinkled over ice cream. I may or may not have eaten almost an entire tray straight from the pan, so consider yourself warned! It’s truly like anything I’ve made before, and I need to know what you think! The brown butter takes the flavour to a whole new level, and I hope you love it as much as I do. Let’s get baking!

What is Brown Butter?

Brown butter (or beurre noisette if we’re feeling fancy) is butter that’s been melted and cooked over medium heat until the milk solids toast, turning golden brown and releasing a rich, nutty aroma. It’s commonly used in baking, but today, it’s making its granola debut!

Ingredients for Brown Butter Pecan Granola

Gluten-Free Oats: The perfect base for this granola recipe, adding crunch and fiber. Stay away from quick oats, they will not work for this recipe.
Raw Pecans: Toast up beautifully and complement the brown butter with their natural richness.
Pumpkin & Sunflower Seeds: Add texture, nutrients, and a satisfying crunch. Replace with whatever seeds you have on hand or prefer.
Coconut Flakes: Lightly toasted for extra flavor and texture.
Hemp & Ground Flax Seeds: A boost of healthy fats and fiber.
Dried Cherries: Soaked for extra juiciness, balancing the nuttiness with a pop of tartness. I love dried cherries but you could also use cranberries, raisins or blueberries!
Salted Butter: Browning butter is the key to this granola’s toasty, caramelized flavor.
Pecan or Peanut Butter: Helps create the best crunchy granola clusters however feel free to use whatever nuts you have on hand; walnuts or cashews could be wonderful.
Maple Syrup: Naturally sweetens and enhances the maple pecan flavors.
Vanilla & Cinnamon: Warm, cozy spices that tie everything together.

How to Make Homemade Brown Butter Pecan Granola

This recipe is so easy to make; like each of my granola recipes, the steps are really straight forward. Follow along and you’ll have the tastiest treat in your kitchen in no time!

How to Make Brown Butter

In a small saucepan over medium heat, melt the butter, swirling occasionally. It will foam up, then subside. Watch closely—when the milk solids turn a golden brown and it smells nutty and toasty, remove from heat immediately.

Combine Wet Ingredients

Whisk the pecan or peanut butter, maple syrup, and vanilla into the brown butter until smooth.

Mix Dry Ingredients

In a large bowl, stir together the oats, pecans, seeds, coconut flakes, cinnamon, and salt. Pour the brown butter mixture over the top and stir to coat evenly.

Bake Until Golden Brown

Spread the granola mixture evenly onto two baking sheets lined with parchment paper. Bake at 320°F convection for 20 minutes, then rotate the trays and bake for another 10-15 minutes until golden brown and dry to the touch.

Cool Completely & Store

Let the granola cool completely before breaking it into clumps—this ensures the best texture! I love to store my granola in these beautiful mason jars as they are airtight and look beautiful in my pantry.

Why You’ll Love This Crunchy Pecan Granola

This homemade granola is amazing! It’s loaded with nutty, sweet and rich flavors thanks to the maple, pecans and brown butter! It’s got the perfect amounts of clumps and crunch and it doesn’t get soggy when drenched in milk. It’s perfect with truly anything you pair it with and it’s super easy to make. If you’re looking for a healthy and delicious breakfast or snack this recipe is perfect for you. It’s also naturally gluten free and refined sugar free so you can feel good about that too!

Brown Butter Frequently Asked Questions

How Long Does It Take to Brown Butter?

It takes about 5-7 minutes over medium heat. Watch closely—brown butter vs burnt butter is a fine line!

Does It Matter If I Use Salted or Unsalted Butter?

I used salted butter, and it made the best granola! You can use unsalted butter, but you may want to add an extra pinch of salt.

How Will I Know If My Butter Is Burnt?

If your butter turns black and smells bitter, it’s burnt! Start over for that perfect golden brown color.

How to Store Extra Brown Butter?

You can store extra brown butter in the fridge for up to 2 weeks or freeze it in an ice cube tray for later use. If you have any other questions about granola make sure you check out my all things granola page!

Try My Favorite Brown Butter Recipes

If you love the nutty, toasty magic of brown butter, check out these recipes next:

Brown Butter Apple Crumble

Black Tahini Brown Butter Chocolate Chunk Cookies

Tahini Brown Butter Rice Crispy Treats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Brown Butter Pecan Granola

Course Breakfast, Snack

Cuisine Canadian

Prep Time 10

Cook Time 35

Total Time 45

Servings cups

Calories 397kcal

Author Teri-Ann Carty

Equipment

2 baking sheets
chefs knife
large bowl
oven
measuring cups and spoons
large mason jar

Ingredients

3 cups gluten-free oats
1 cup raw pecans
½ cup pumpkin seeds
½ cup sunflower seeds
¾ cup coconut flakes
¼ cup hemp seeds
2 tbsp ground flax
1 tsp cinnamon
¾ tsp sea salt
½ cup dried cherries* soaked for 15 minutes in warm water before adding to the dry ingredients
½ cup salted butter*
½ cup pecan or peanut butter
½ cup maple syrup
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Add butter to a small sauce pan over medium high heat.
Allow the butter to melt, swirling pan often.
Once melted, the butter will foam up a bit, then subside.
Watch carefully as the butter turns quickly. You should see a darker colour form under the foam.
The butter should have a nutty, toasty aroma.
Add nut butter, maple syrup and vanilla into the butter and still until well combined.
Add dry ingredients into a large bowl. Lightly stir and then add wet ingredients on top of dry.
Mix until all the dry ingredients are thoroughly coated.
Transfer to 2 baking sheets. Press the granola firmly into the baking sheets using a rubber spatula.
Place in the oven for 20 minutes. Turn pans 180 degrees and bake again for 10-15 minutes until golden brown and dry to the touch.
Allow the granola to cool completely before lifting off the pan using a wooden spatula.
Transfer to 2 mason jars and store in the pantry.

Notes

I used unsalted butter for this granola, but I much preferred the salted butter! It still tasted great, but go for the salted butter if you can!

Use any dried fruit if you can't find dried cherries. You can omit the dried fruit if you prefer.

Nutrition

The post Brown Butter Pecan Granola appeared first on Teri-Ann Carty.

Walnut Maple Granola

Teri-Ann Carty — Fri, 10 Jan 2025 09:00:53 +0000

Home » granola

Walnut Maple Granola

Created by: Teri-Ann Carty

Mornings never tasted so good! My Walnut Maple Granola is about the be the star of all your days. It's packed with hearty old-fashioned rolled oats, crunchy walnuts, and naturally sweetened with maple syrup, this granola is perfect for breakfast or a mid-day snack. With the addition of seeds, tahini, and warm cinnamon, it’s a healthy, gluten-free and vegan recipe that’s as easy to make as it is delicious. Pair it with yogurt, sprinkle it over a smoothie bowl, or enjoy it straight from the jar!

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The Very Best Walnut Maple Granola

There’s something magical about starting a new year with fresh recipes, and I couldn’t be more excited to share my walnut maple granola with you. If you’ve followed my recipes, you know maple syrup is one of my all-time favourite ingredients—it’s local, versatile, and brings a rich sweetness that elevates any dish. Now for those of you long-time fans who have been making my granola will know that maple syrup is almost always one of the main ingredients. I am a lucky gal as my family makes maple syrup every season and if I so much as throw one log of wood on the fire I am almost always guaranteed a never-ending supply. Some years are better for syrup as last year was a dud. Spring came too fast and the trees got confused haha so there was very little yield. I had to actually BUY (the audacity!) maple syrup! It’s all good though because I could not go a week without this liquid gold – it somehow sneaks its way into so many of my recipes.

This granola here is a beauty! Walnuts are stealing the show and for good reason; not only are they packed with healthy fats and nutrients, but their buttery crunch pairs perfectly with the warm, caramel-like flavour of maple syrup. They are so good for the body and shaped like a brain. I love it when food actually resembles body parts it’s good for! If you aren’t a fan of walnuts you can replace them with pecans or try a different granola. Whether you’re meal prepping for the week or looking for a simple, satisfying snack, this recipe is sure to become a favourite in your home.

What You’ll Need to Make this Granola

Healthy Walnut Maple Granola Ingredients

Oats: Use old-fashioned rolled oats for the perfect chewy, crunchy texture. Avoid quick oats for this recipe as they won’t hold up as well. These are my favorite oats, I use them in all of my granola recipes!
Walnuts: Roughly chopped to add a nutty, crunchy bite and a boost of omega-3s. You can swap these for any nut of your preference.
Seeds: A mix of pumpkin seeds, sunflower seeds, and hemp seeds adds texture, flavor, and nutrients.
Ground Flax Seed: Provides fiber and helps bind the granola together slightly.
Raisins: Soaked in warm water for extra plumpness and a sweet, chewy contrast to the crunchy granola. Try cranberries or dried blueberries if raisins aren’t your thing!
Olive Oil: Adds a subtle richness and helps achieve that golden-brown crunch.
Tahini: A nutty, creamy base that complements the maple syrup and adds depth of flavor. You can also swap tahini for nut or seed butter if you’d like.
Maple Syrup: The sweetener of choice, lending natural sweetness and a distinct maple flavor. When I am not being blessed with homegrown maple this is the one I turn to!
Vanilla and Cinnamon: Warm spices that tie the whole recipe together.
Salt: Enhances all the flavors and balances the sweetness.

How to Make This Walnut Maple Granola

Preheat the Oven

Preheat your oven to 320°F convection and line two baking sheets with parchment paper.

Mix the Dry Ingredients

In a large bowl, combine oats, walnuts, seeds, ground flax seed, raisins, cinnamon, and salt. Set aside.

Prepare the Wet Ingredients

In a small pot, gently heat the olive oil, tahini, maple syrup, and vanilla until the mixture is smooth and combined.

Combine and Bake

Pour the wet mixture over the dry ingredients and mix thoroughly until every piece is coated. Spread the mixture evenly onto the prepared baking sheets. Bake for 30-35 minutes, turning the pans halfway through.

Cool Completely

Let the granola cool completely on the baking sheets before breaking it into clusters. This ensures it stays crunchy and forms beautiful granola clusters.

Storing Your Granola

Store your homemade granola in an airtight container, such as a mason jar, for up to two months. Just make sure it’s completely cool before storing it to maintain its crunch.

Tips for Making the Best Granola

Don’t Stir While Baking: Leave the granola undisturbed during baking for perfect clusters.
Cool Completely: The granola will crisp up as it cools, so don’t rush this step.
Customize the Mix-Ins: Swap walnuts for pecans, almonds, or your favorite nuts. Add dried tart cherries or dried cranberries for a fruity twist.
Use High-Quality Maple Syrup: The flavor of the syrup really shines, so choose a good-quality, real maple syrup for the best results.

Why You’ll Love This Homemade Granola Recipe

This homemade maple granola recipe checks all the boxes. It’s naturally sweetened, full of healthy fats and fibre, and incredibly versatile. Whether you’re enjoying it as a breakfast granola, an afternoon snack, or a crunchy topping for desserts, it’s the perfect way to start your year on a wholesome note. Plus, the combination of walnuts, maple syrup, and warm spices will make your kitchen smell amazing while it bakes!

Did you try this recipe?

Don’t forget to leave a rating and review below and check out these other amazing recipes:

Nut Free Tahini Granola Bars

Macadamia Granola

Lemon Ginger Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Walnut Maple Granola

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Cook Time 35

Total Time 50

Servings cups

Calories 489kcal

Author Teri-Ann Carty

Equipment

2 baking sheets
chefs knife
mixing bowls
measuring cups
large mason jars

Ingredients

3 cups oats
2 cups raw walnuts roughly chopped
¼ cup ground flax seed
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup hemp seeds
1 tbsp cinnamon
¾ tsp salt
½ cup raisins soaked in warm water for 10 minutes, then drained
½ cup olive oil
½ cup tahini
½ cup maple syrup
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Mix dry ingredients, including drained raisins and set aside.
Add wet ingredients to a small pot and heat over medium heat until mixture comes together.
Pour wet over dry and mix thoroughly.
Spread evenly onto two baking sheets and bake undisturbed for 30 minutes turning pans halfway.
Granola should be golden brown and dry to the touch.
Remove from oven and cool COMPLETELY before lifting it off of pan. Use a hard spatula to get underneath the granola.
Store in jars.

Notes

Swap out and nut or seed butter in place of tahini!
Swap out any nut in place of walnuts!

Nutrition

The post Walnut Maple Granola appeared first on Teri-Ann Carty.

Apple Cinnamon Granola

Teri-Ann Carty — Fri, 22 Nov 2024 09:00:04 +0000

Home » granola

Apple Cinnamon Granola

Created by: Teri-Ann Carty

Enjoy my Apple Cinnamon Granola filled with autumn vibes thanks to the delicious combination of cinnamon, maple syrup, and grated apple. It’s gluten-free, easy to make, and packed with a satisfying crunch that pairs beautifully with yogurt, milk, or just on its own as a snack!

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Healthy Apple Cinnamon Granola

A few weeks ago I put a poll on my IG stories asking y’all what flavour of granola you wanted next. The answer was almost a tie. Well, not really 65% of you wanted Apple Cinnamon and the rest of you wanted Snickers. I promise you that Snickers is coming but I just couldn’t contain myself when I saw how many of you wanted apple cinnamon… I mean it is the season of apples and I just got so excited! My other fall-inspired granola, the Carrot Cake Granola has gotten so much attention and love I knew I had to give you another one. I love adding fresh ingredients to my granola and this time I went for apple. It does alter the bake time because the fruit needs time to dehydrate somewhat but the wait is totally worth it.

I baked mine for 35 minutes, let it cool completely and then baked it again for 10 minutes as I wasn’t satisfied with the texture. Re-baking or baking twice is not something I am new to, but I haven’t really talked to you guys about it. Baking twice is absolutely fine as long as you keep a close eye on things. Think about biscotti for example; they are a twice-baked cookie and boy are they delicious. The second bake is necessary for that crispy and crunchy outcome. If my baking sheets were larger I could have spread it out more evenly and probably wouldn’t have needed that second bake. No harm no foul. It tastes and smells amazing. If you need any granola-making essentials you can check out what I use here.

I also loved The First Mess’s take on an apple cinnamon granola and inspired me to make this flavour profile all my own! Anyway, if you’re looking for a whole new granola to try – this Healthy Apple Cinnamon Granola should be it! Packed with warm spices, fresh apples, and a mix of crunchy nuts and seeds, it’s perfect for meal prep, easy to store, and delicious as breakfast or a snack!

Apple Cinnamon Granola Ingredients

Oats: The heart of any good cinnamon granola recipe. Be sure to use gluten-free oats if needed, as they give this granola its chewy texture and fibre.
Raw Almonds & Walnuts: These nuts add a crunchy texture and are full of healthy fats, giving this apple cinnamon granola a rich, nutty flavour. Swap for whatever nuts you have on hand!
Pumpkin Seeds: A source of protein and a nice touch of crunch. They add a subtle earthy flavour that pairs perfectly with the cinnamon and apple.
Dried Coconut: Adds a hint of natural sweetness and a tropical touch to this granola recipe.
Raisins: Soaked in warm water, raisins add chewy sweetness without the hard texture they sometimes have. Dried cranberries, cherries or blueberries would be lovely as well.
Hemp Seeds & Ground Flax: Both of these are packed with nutrients, providing a boost of omega-3s and protein to keep this granola satisfying and healthy.
Cinnamon: A must for a cinnamon granola recipe! It brings warmth and that cozy, fall flavour we all love.
Salt: Just a pinch to balance the sweetness and enhance all the flavours.
Tahini: This nutty, creamy ingredient helps bind the granola and adds richness. You can swap it for any other nut or seed butter you prefer.
Olive Oil: Helps the granola get that perfectly crisp texture when baked.
Maple Syrup: Naturally sweetens the granola and adds a hint of caramel flavour, making it a perfect match for the cinnamon and apple.
Vanilla Extract: Enhances the warm, cozy flavours in this apple cinnamon granola recipe.
Grated Apple: The star ingredient! Adding fresh, grated apples brings out the flavours of fall. Make sure to squeeze out the excess water to keep the granola crunchy.

How to Make Apple Cinnamon Granola

Prepare Your Ingredients

Preheat the oven to 320°F convection. Add all dry ingredients (except grated apple) to a large mixing bowl and stir to combine.

Heat the Wet Ingredients

In a small pot, combine tahini, olive oil, maple syrup, and vanilla. Stir over medium heat until fully mixed.

Combine

Pour the warm wet ingredients over the dry ingredients and stir well. Grate the apple, squeeze out the excess water, and fold it into the granola mixture.

Bake

Spread the mixture evenly across two large baking sheets to avoid overcrowding. Bake for 20 minutes, then rotate the pans for even cooking. Bake for an additional 10-15 minutes or until golden brown and dry to the touch.

Cool Completely

Let the granola cool completely before transferring it to an airtight container and enjoying.

What to Eat with Apple Cinnamon Granola

This apple cinnamon granola is versatile and can be enjoyed in many ways:

On Yogurt: Spoon it over your favourite yogurt for a quick, healthy breakfast.
With Milk: Just like classic cereal, pour some milk over a bowl of granola for a comforting breakfast.
As a Topping: Sprinkle it on smoothie bowls or baked apples for extra crunch and flavour.
By Itself: This granola is so tasty that it makes a great snack all on its own.

Why You’ll Love This Cinnamon Apple Granola

With the sweetness of maple syrup, a touch of cinnamon, and fresh apple, this granola is a treat for your tastebuds. You can customize it however you’d like such as using different nuts, adding dried cranberries, or swapping the tahini for almond butter to make it your own. It’s also super easy to make and can be enjoyed as breakfast, a snack or as dessert!

How to Store Granola to Keep it Crunchy?

To keep your apple cinnamon granola fresh and crunchy, store it in an airtight container at room temperature. It will stay crisp for up to two weeks, and you can even freeze it for longer storage.

Tips for Making This Apple Cinnamon Granola

Soak your dried fruit: I like to soak my dried fruit for 10 minutes in warm water before adding to the ingredients. It helps soften the fruit so you don’t end up with hard rocks in your granola!
Consider the bake twice method: I ended up having to bake my granola twice and its possible that if I used larger pans this wouldn’t have been necessary but I let it completely cool after the first bake and then popped it back in for an additional ten minutes and preferred the outcome after the second bake.
Let things cool completely: I know how hard it is to resist but let things cool down completely before you lift your granola from the pan. This ensure clumps!

Did you make this granola?

Leave a rating and review below and let me know how you liked it! Try these granola recipes next:

Nut Free Tahini Granola

Grain Free Miso Maple Granola

Gluten-Free Cinnamon Toast Crunch Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Apple Cinnamon Granola

Course Breakfast, Snack

Cuisine Canadian

Prep Time 20

Cook Time 35

Total Time 55

Servings cups

Calories 495kcal

Author Teri-Ann Carty

Equipment

2 baking sheets
chefs knife
large bowl
measuring cups and spoons
oven
large mason jar
box grater

Ingredients

3 cups oats
1 cup raw almonds roughly chopped
1 cup walnuts roughly chopped
½ cup pumpkin seeds
½ cup dried coconut
½ cup raisins soaked in warm water for 10 minutes
¼ cup hemp seeds
¼ cup ground flax
1 tbsp cinnamon
¾ tsp salt
½ cup tahini
½ cup olive oil
½ cup maple syrup
1 tbsp vanilla
1 large apple grated and water squeezed out

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Add dry ingredients into a large bowl. Stir to combine.
Add wet ingredients into a small pot. Stir over medium heat until fully combined.
Pour wet over dry and stir until no dry ingredients remain.
Use a box grater to grate the apple. Squeeze out as much water as you can.
Fold grated apple into ingredients.
Spread evenly onto 2 baking sheets. The mixture shouldn't be too thick or it won't evenly bake.
Bake for 20 minutes. Turn the pans 180 degrees to ensure even baking. Bake for an additional 10-15 minutes until granola is golden brown and dry to the touch. (Don't be afraid to overbake slightly! The moisture in the apples might need extra time to get fully clumpy!)
Wait for the granola to cool completely before using a hard spatula to lift off of pans.
Transfer to mason jars and store in the pantry.

Nutrition

The post Apple Cinnamon Granola appeared first on Teri-Ann Carty.

Carrot Cake Granola

Teri-Ann Carty — Mon, 07 Oct 2024 08:00:15 +0000

Home » granola

Carrot Cake Granola

Created by: Teri-Ann Carty

Carrot cake is a personal favorite of mine which is why I had to make this special granola! Make this Carrot Cake Granola and enjoy all the familiar flavours of carrot cake but with the delightful crunch and clumps of my homemade granola recipes. Packed with warm spices like cinnamon, nutmeg, and ginger. It’s the perfect breakfast or snack for fall!

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Healthy Carrot Cake Granola

This Carrot cake granola is crunchy, clumpy and so intensely delicious! It has all the cozy spices that scream fall and will make you want to curl up with a warm sweater and a BIG bowl. Carrot cake is one of my personal faves and I make my carrot cake at least twice a year, it is always gobbled up in no time. It has this way of making you feel healthy while also indulging and I wanted to bring that to this granola. Carrot cake can be labour intensive. 2 layers of sponge, and buttercream frosting. You know, the works. But it doesn’t have to be. I have a baked carrot oats recipe that comes together in no time and still brings the carrot cake vibes and let me tell you this granola would be the perfect topping for it!

Bake time: This granola takes longer than my other granola recipes. The grated carrot adds moisture so feel free to tack on extra time (even longer than I’ve written). As long as your granola isn’t burning you are ok to bake it as long as you desire. As per usual, you must wait for it to cool completely before removing it from the pan. If you don’t, your granola won’t clump.

Ingredients for Carrot Cake Granola

Oats: The foundation of any good granola, they provide the bulk and structure while also adding a slightly chewy texture when baked. Oats are rich in fibre and whole grains, making this granola a satisfying and hearty snack.
Walnuts & Almonds: These nuts add a satisfying crunch and bring healthy fats to the granola, making it more filling and nutritious. Walnuts are rich in omega-3 fatty acids, while almonds are high in vitamin E, both of which support heart health. Their nutty flavour pairs well with the warm spices and sweetness of the granola. Feel free to swap these nuts with others, like pecans or hazelnuts, to suit your preference or what you have on hand.
Pumpkin Seeds & Sunflower Seeds: These seeds not only add crunch and texture but are also nutrient powerhouses. Pumpkin seeds are a great source of magnesium, iron, and protein, while sunflower seeds are high in vitamin E and healthy fats. Together, they give the granola extra nutritional value, making it a more balanced and nutritious snack.
Unsweetened Coconut: If you’ve ever had coconut in granola you’ll know just how perfect the texture is. The flavour is very subtle when baked with the other ingredients but just enough to bring that freshness to any recipe. They provide a slight chewiness to the granola, balancing out the crunch from the oats and nuts.
Ground Flax: Ground flax adds a bit of healthy omega-3 fatty acids, fibre, and plant-based source of protein to the granola. It’s only used in a small amount but it helps bind the ingredients together, which is key for creating those satisfying clumps. If you don’t have flax on hand, you can substitute it with chia seeds or hemp seeds for similar nutritional benefits.
Spices (Cinnamon, Ginger, Nutmeg, Clove): This classic trio is essential to any carrot cake recipe and totally warms up this cozy granola recipe. Cinnamon brings warmth and sweetness, ginger adds a bit of zing, while nutmeg and clove provide depth and an aromatic kick. Together, they make this granola feel like a hug in a bowl, perfect for fall. You can adjust the spice mix to your liking, or even add a pinch of allspice or cardamom for an extra layer of flavour.

Grated Carrot: Grated carrot is what makes this granola feel like carrot cake. It adds moisture, a slight sweetness, and a soft texture that complements the crunchy oats and nuts. Plus, carrots are packed with vitamins and antioxidants like beta-carotene, making this granola both delicious and nutritious.
Olive Oil: Extra Virgin Olive oil is key to achieving that golden brown. If you’ve made any of my granola recipes you know that I rave about using a high-quality extra virgin olive oil as it really helps create that crispy texture and clumpy result. You can use coconut oil or avocado oil if you prefer but know that you will be missing out on the clumpiest outcome.
Maple Syrup: Naturally sweetens the granola, bringing a rich, caramel-like flavour that pairs beautifully with the spices and carrots. It also helps bind the ingredients together, ensuring everything sticks to create those coveted clusters.
Peanut Butter: Peanut butter adds a creamy richness and nutty flavour that balances the sweetness of the maple syrup and spices. It also helps bind the granola, making sure you get those satisfying clumps in every bite. Peanut butter adds a boost of protein, making this granola an even more nutritious snack. Try using almond butter, sunflower seed butter, or even tahini for a different but delicious twist.
Vanilla Extract: Enhances the flavour of the granola by adding a subtle sweetness and warmth. It brings all the flavours together and adds that extra depth that makes this recipe so delicious.

How to Make This Healthy Carrot Cake Granola Recipe

Preheat the Oven

Set your oven to 320°F convection and line a large baking pan (or two) with parchment paper.

Mix the Dry Ingredients

In a large mixing bowl, combine oats, nuts, seeds, coconut, flax, spices, and salt. Grate the carrot directly over the dry ingredients and stir everything together.

Prepare the Wet Ingredients

In a small pot, combine olive oil, maple syrup, peanut butter, and vanilla. Heat over medium-low heat, stirring until fully combined. Pour the wet mixture over the dry ingredients and stir until no dry bits remain.

Spread and Bake

Spread the granola evenly onto two baking sheets and press it down well with a spatula to encourage clumping. Bake for 35-45 minutes, stirring halfway through, until the granola is dry and golden brown. Let the granola cool completely on the baking sheets before breaking it into clusters and storing it.

How to Get Granola to Form Clumps

Don’t touch until completely cooled off! As someone who LOVES granola as much as I do, I know that this is truly the hardest step when making granola t at home. You need to let your granola cool off completely – plug your nose for about thirty minutes and forget about it while it cools completely to room temperature. Once at room temperature use your spatula to lift the granola from under and break it ever so slightly – you will have clumps the size of your face if you do this! If you still have questions about how to master clumps – check out this blog here where I spill all the details!

Adding Dried Fruit to Your Granola

Hot tip, anytime you add a dried fruit to granola, don’t forget to soak them in hot water for 15 minutes before adding them to the uncooked granola. It will prevent them from turning into little rocks. Some people have an aversion to raisins. Like a red hot aversion. Personally, I love them BUT I kept this granola free of them to appeal to all my raisin haters but if you want to add them in do it!

How Long Does Granola Last

This homemade carrot cake granola will stay fresh for up to a month when stored in an airtight container at room temperature. I highly doubt it will last that long, though—this granola is addictive!

How to Store Homemade Granola

To keep your carrot cake granola crunchy, store it in an airtight container at room temperature. You can also freeze it for up to three months if you want to keep a batch on hand. Just be sure to let it come to room temperature before serving for the best texture.

How Should I Serve Carrot Cake Granola?

This carrot cake granola is incredibly versatile! Serve it over yogurt, sprinkle it on smoothie bowls, or enjoy it with almond milk as a crunchy breakfast. It also makes a great topping for baked oats or even ice cream for a dessert twist!

Why Isn’t My Granola Crunchy?

If your granola isn’t crunchy, it likely needs more time in the oven or you should have baked it spread across two pans. Keep baking it at a lower temperature until it’s completely dry and golden.

Can I Add Anything Else to My Carrot Cake Granola?

Absolutely! You can add dried cranberries or raisins for extra flavour and texture. Just be sure to soak dried fruits in warm water before adding them to prevent them from drying out in the oven.

Why You’re Going To Love This Carrot Cake Granola

This healthy carrot cake granola is not only delicious, but it’s also packed with wholesome ingredients like oats, nuts, seeds, and spices. It’s a perfect breakfast, snack, or even dessert, and it tastes just like classic carrot cake—without the fuss! The addition of grated carrot adds moisture and flavour, while the spices bring those cozy fall vibes we all love. I promise you will be snacking on this granola day and night!

More Carrot recipes!

Carrot Cake Cupcakes

Carrot Banana Crumble Cake

Carrot Cookies With Cream Cheese Icing

Check out my granola essentials!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Carrot Cake Granola

Course Breakfast, Snack

Cuisine Canadian, Vegan

Prep Time 15

Cook Time 50

Total Time 1 5

Servings cups

Calories 458kcal

Author Teri-Ann Carty

Equipment

2 baking sheets
chefs knife
large bowl
oven
measuring cups and spoons
large mason jar

Ingredients

3 cups oats gluten-free if needed
1 cup raw walnuts roughly chopped
1 cup sliced almonds any almond will work
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup unsweetened coconut
¼ cup ground flax
1 tsp cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
⅛ tsp ground clove
1 medium sized carrot grated
¾ tsp sea salt
½ cup olive oil
½ cup maple syrup
½ cup peanut butter
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320 convection*.
Add dry ingredients into a large bowl.
Grate carrot over dry ingredients and stir well.
Add wet ingredients to a small pot. Transfer to stovetop over medium low heat stirring until fully combined.
Pour wet over dry and mix until no dry ingredients remains.
Spread evenly onto 2 baking sheets*. Press the granola down WELL using your spatula.
Bake for 35-45 minutes until the granola is dry to the touch and golden brown*.

Notes

Mixture should not be too thin or thick or it WILL NOT CLUMP or get CRUNCHY.

Ovens are not created equal! Some ovens are hotter/cooler than others. Keep an eye on your granola to ensure it doesn't burn. If your granola isn't crunchy you can bake it twice (kinda like a biscotti) until it fully dries out.

Nutrition

The post Carrot Cake Granola appeared first on Teri-Ann Carty.

Grain Free Miso Maple Granola

Teri-Ann Carty — Fri, 23 Aug 2024 08:00:37 +0000

Home » granola

Grain Free Miso Maple Granola

Created by: Teri-Ann Carty

This Grain Free Miso Maple Granola is out of this world. Try this delicious, nutrient-packed alternative to traditional granola. Made with a mix of nuts, seeds, coconut and a unique miso maple combination, this granola is perfect for a healthy breakfast or snack. It’s gluten free, dairy free, and refined sugar free making it paleo and keto friendly!

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The Best Grain Free Granola

Just when you thought I couldn’t get any more wild with the granola flavours! I am bringing you a granola like nothing you’ve ever seen before – not because it’s grain free but because its main flavors are maple and miso. Now I know what you might be thinking – what is granola without oats? And before making this recipe I probably would have asked the same question but so many of you have reached out to me looking for a grain free granola. Now that I’ve made it, I can say with confidence that this granola is as tasty as any of my oat based granolas! This recipe is for all my grain free friends, my paleo friends and my keto friends! It’s packed full of nutrients and omegas; it’s refined sugar free, dairy free and has an incredible umami flavour thanks to the miso.

I know that some of you might be skeptical… Miso in granola? I PROMISE you miso is more than just for soup! Miso works like magic in so many sweet recipes and added just the right flavouring for this grain free granola recipe. Maple and miso is a dream come true and then with the addition of vanilla it is pure nirvana! I’ve never steered you wrong when it comes to granola and I ain’t starting now! If you’re new to using miso in sweet recipes, get ready to have your mind blown!

If miso in your granola feels a little too wild for you you could also swap it out for any seed or nut butter. You could also try this incredible grain free granola from Minimalist Baker, an OG in the creator world! This Grain Free Miso Maple Granola is a game changer. It’s loaded with healthy fats, omega-rich seeds, and refined sugar-free goodness. And if you are in a pinch for time, my friends at Rawcology make many flavours of coconut based grain free granolas in a variety of fun flavours! Now let’s not waste any more time – there is grain free granola to be made!

What You’ll Need to Make Grain Free Granola

To make the best grain-free granola, you’ll need a few basic ingredients and some simple kitchen tools. A good quality baking sheet lined with parchment paper is essential for even baking and easy cleanup. A large mixing bowl will help you combine all the dry ingredients thoroughly, while a small pot is perfect for warming and blending the wet ingredients like maple syrup and miso. A sharp chef’s knife is handy for chopping the nuts to the right consistency.

Grain Free Miso Maple Granola Ingredients

Flaked Coconut: In this grain free granola we are swapping the oats coconut! Coconut flakes provide a delightful crunchy texture and subtle sweetness. It’s rich in healthy fats, particularly medium-chain triglycerides (MCTs), which are known for their quick energy release and metabolism-boosting properties. Coconut is also a good source of fibre, aiding in digestion and promoting satiety. Unsweetened coconut flakes are ideal for this recipe, as they allow you to control the sweetness level. Coconut is keto-friendly, making it a great option for those on low-carb diets. If you don’t have flaked coconut, you can substitute it with shredded coconut or even coconut chips for added crunch.
Raw Almonds: Adding a satisfying crunch to the granola while also boosting its nutritional profile. They are packed with healthy monounsaturated fats, which are heart-friendly and help to lower bad cholesterol levels. Almonds are also rich in vitamin E, an antioxidant that supports skin health, and magnesium, which is crucial for muscle function. Being low in carbs and high in healthy fats, almonds are both keto and paleo-friendly.
Cashews: Contributing a creamy texture and slightly sweet flavour to the granola. Cashews are rich in healthy fats and are undeniably delicious when slightly toasted for granola. You can of course swap any nuts in this recipe for ones you have on hand like pecans, macadamia or peanuts.
Walnuts: A powerhouse of omega-3 fatty acids, healthy fats and flavour; these nuts are perfect for any granola recipe. Their rich, earthy flavour complements the other ingredients in the granola, adding depth and complexity.

Pumpkin Seeds: An excellent source of magnesium, zinc, and antioxidants, all of which contribute to overall health and wellness. Pumpkin seeds are particularly beneficial for heart health and immune function. They are both keto and paleo-friendly due to their low carb content and high healthy fat content. Sunflower seeds or chia seeds can be used as a substitute if you don’t have pumpkin seeds on hand.

Sesame Seeds: Adding a subtle nutty flavour and a slight crunch to the granola. Sesame seeds are a good source of calcium, magnesium, and iron. These nutrients support bone health and contribute to a balanced diet. Both black and white sesame seeds will be suitable for this recipe.
Hemp Seeds: Tiny but mighty; these delicious little pops of protein are also packed with omega-3 and omega-6 fatty acids and contain all 9 essential amino acids. Hemp seeds have a mild, nutty flavour that complements the other ingredients in the granola. These seeds are keto and paleo-friendly due to their high fat and protein content.
Flax Seeds: Helps bind the ingredients together in the granola and add a subtle nutty flavour. Flax seeds support digestive health and are packed with fibre. If you prefer, chia seeds can be used as a substitute, offering similar nutritional benefits.
Cinnamon: Essential for adding a warm, spicy note that elevates the overall flavour of the granola. If you want to switch things up, try using nutmeg or allspice as a substitute.
Sea Salt: Enhances all the flavours in the granola, balancing the sweetness and adding depth to each bite.
Maple Syrup: One of the key ingredients for the flavour profile of this granola. Maple syrup acts as the refined sugar free sweetener in this granola while helping to bind the ingredients together. While it contains natural sugars, maple syrup is also rich in antioxidants and provides minerals like manganese and zinc. Although it’s not keto-friendly due to its sugar content, it’s an excellent option for those on a paleo diet. If you’re looking for a low-carb substitute, try using a sugar-free syrup or a keto-friendly sweetener like monk fruit.
Olive Oil: Olive oil adds moisture to the granola, helping it bake to a perfect golden brown while enhancing the flavour of the nuts and seeds. Rich in monounsaturated fats, a high quality extra virgin olive oil is heart-healthy and provides antioxidants that protect the body from inflammation. Although olive oil is my first suggestion for any of my granolas it can be substituted with coconut oil or avocado oil.
Miso: The secret ingredient in this granola, provides a unique umami flavour that pairs beautifully with the sweetness of the maple syrup. Miso is rich in probiotics, which support gut health, and adds a savoury depth to the granola. Miso comes in so many different varieties but I love the mild flavour of this one. If you can’t find miso then you can substitute it with your favourite nut or seed butter!
Vanilla: Enhances the sweetness and adds a subtle aromatic flavour that ties all the ingredients together. It’s a classic addition to any granola recipe and helps bring out the natural flavours of the nuts and seeds.

How to Make Grain Free Granola

Prepare the Dry Ingredients

Preheat your oven to 320°F (convection). Line a baking sheet with parchment paper. In a large bowl, mix the flaked coconut, chopped nuts, seeds, cinnamon, and sea salt until well combined.

Mix the Wet Ingredients

In a small pot over medium-low heat, combine the maple syrup, olive oil, miso, and vanilla. Stir continuously until the miso is fully dissolved and the mixture is smooth.

Combine and Bake

Pour the wet mixture over the dry ingredients and stir until everything is evenly coated. Spread the mixture in an even layer on the prepared baking sheet. Bake for 20 minutes, then rotate the pan and bake for an additional 5-10 minutes, until the granola is golden brown. Let it cool completely before breaking it apart and storing it in mason jars.

How to Customize Your Grain Free Granola

Granola is all about personalization, so don’t hesitate to experiment with flavours that suit your taste! You can experiment with swapping the miso for your favorite nut butter, like almond, peanut, or any seed butter, to the wet ingredients. For a different kind of sweetness, you can also mix in chia seeds or coconut sugar. While I prefer maple syrup for its refined sugar-free sweetness and rich flavor, agave or honey can work just as well. And if you’re in the mood for something extra indulgent, tossing in some chocolate chips can be a fun and delicious addition to this healthy grain-free granola recipe.

How to Store Grain Free Granola

To keep your grain-free granola fresh and crunchy, store it in an airtight container at room temperature. It should stay fresh for up to two weeks. For longer storage, you can freeze the granola in a resealable bag for up to three months. Just be sure to let it come to room temperature before serving to regain its crunch.

Grain Free Granola FAQ

Can I use coconut oil instead of olive oil? While the technical answer is yes – I do suggest against it. Coconut oil has a different smoke point than olive oil and when you use a high quality extra virgin olive oil you really increase the crunch and clump of your granola.

Is grain free granola good for diabetics? Grain-free granola can be a good option for diabetics as it typically contains lower carbohydrates compared to grain-based granola. However, it’s important to monitor portion sizes and choose low-sugar ingredients which is why I like to go with maple syrup over everything. You can also reduce your maple amount, and best to avoid any dried fruits.

Is grain free granola better for you? Grain-free granola can be healthier for those who are following a low-carb or paleo diet. It’s often higher in healthy fats and protein, making it a more nutrient-dense option. However, everything is as healthy as you make it and as often as you consume it. It is always important to be mindful of your portions and how much additional sugar you add to a recipe.

Is grain free granola keto friendly? Yes, grain-free granola can be keto-friendly, especially if it’s low in sugar. This recipe uses a minimal amount of maple syrup, but for a stricter keto version, you can substitute it with a keto-friendly sweetener or omit all altogether.

Is gluten free granola low FODMAP? This granola can be considered low FODMAP if you keep an eye on portion sizes and choose nuts and seeds that are low in FODMAPs. Always consult with a dietician if you are curious about fodmap friendly diets.

Love Granola? Try These!

If you love this Grain-Free Miso Maple Granola, be sure to check out some of my other granola recipes that are packed with flavour and nutrition!

Extra Clumpy Cashew Cherry Granola

Black Magic Tahini Granola

Cinnamon Toast Crunch Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Grain Free Miso Maple Granola

Course Breakfast, Snack

Cuisine Canadian, Vegan

Prep Time 15

Cook Time 30

Total Time 45

Servings cups

Calories 288kcal

Author Teri-Ann Carty

Equipment

baking sheet
oven
parchment paper
bowl
chefs knife

Ingredients

1½ cups flaked coconut
½ cup raw almonds roughly chopped
½ cup cashews roughly chopped
½ cup walnuts roughly chopped
½ cup pumpkin seeds
2 tbsp sesame seeds
2 tbsp hemp seeds
1 tbsp flax seeds
1 tsp cinnamon
½ tsp sea salt
¼ cup maple syrup
1 tbsp olive oil
1 tbsp miso
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320 convection. Line a baking sheet with parchment paper.
Add dry ingredients to a bowl and mix well.
Add wet ingredients to a SMALL POT (or heat proof bowl and microwave for 30 seconds) and stir to combine over medium low heat until miso is fully combined.
Pour over dry ingredients and stir WELL to combine.
Spread in an even layer onto parchment paper.
Bake for 20 minutes, turn the pans and bake for another 5-10 minutes. Keep a close eye as you don't want it to burn. The granola will turn a golden brown which is what you want!
Let it cool completely before breaking it apart with your hands.
Place in mason jars and try not to eat it all at once!

Nutrition

The post Grain Free Miso Maple Granola appeared first on Teri-Ann Carty.