Healthier Homemade Granola
Prep time
Cook time
Total time
Recipe type: Breakfast / Grains
  • 6 cups cereal grains [any combo of oats, wheat or barley]
  • 2 cups quinoa flakes
  • 2 cups coconut flakes
  • 1 cups sliced raw almonds
  • 1 cup coarsely chopped raw pecans
  • 1 cup coarsely chopped blanched hazelnuts
  • ½ cup sesame seeds
  • ½ cup flax seeds
  • ½ cup chia seeds
  • 1 & ⅓ cups unsweetened apple sauce
  • ½ cup honey [vegan option - use agave]
  • ½ cup maple syrup
  • ¼ cup coconut oil
  • 2 tablespoon pure vanilla extract
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 2 -3 cups dried fruit of your choice [raisins, apricots, sour cherries, apples, plums, etc], chopped if needed
  1. Preheat the oven to 300º and line two large, heavy baking sheets [18 x 13 inch] with parchment paper.
  2. In a very large bowl, combine the grains, quinoa flakes, coconut flakes, sesame, flax and chia seeds and the nuts. Mix well.
  3. In a medium saucepan, combine the applesauce, honey or agave, maple syrup and coconut oil. Heat until the oil melts.
  4. Whisk in the vanilla, salt, cinnamon and ginger.
  5. Pour half of the applesauce mixture over the grain mixture, and mix to combine.
  6. Add the second half of the applesauce mixture and mix to combine that as well. [it is easier to get the applesauce completely combined if you do in two steps]
  7. Spread the mixture evenly on the two pans - it is going to fill them both right up.
  8. Bake at 300º for a total of 40 to 60 minutes, stirring every 15 minutes or so to break up large pieces and cook evenly.
  9. When it is toasty and evenly cooked, remove to cooling racks.
  10. Immediately, mix half of the fruit into each pan - the residual heat will meld the fruit in without making it get hard.
  11. Once cooled, store in tightly sealed containers - will keep up to a month. you can freeze it to keep longer.
Recipe by The Creekside Cook at