Healthy Granola Recipe (No Refined Sugar, 5g Protein)

This Healthy Homemade Granola is a delicious crunchy granola recipe packed with proteins, fiber and twice less sugar than store-bought granola. It’s made with wholesome ingredients, no gluten, no refined sugar.

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I love granola for breakfast, like my Banana Granola or Nut-Free Granola, but I wanted to make a new simple and super-healthy version. This recipe is made with wholesome ingredients, no high-sugar add-ins, and contains more protein and fiber than most store-bought options.

Ingredients and Substitutions

You only need a handful of wholesome ingredients for this recipe. Here’s how to pick them.

• Old-Fashioned Rolled Oats – The base of your granola, providing fiber and a satisfying crunch. They hold up well during baking and form the structure of your clusters. If you need a gluten-free option, certified gluten-free rolled oats work best; avoid instant oats as they can become mushy.
• Flaxseeds – These seeds boost your granola with omega-3 fatty acids and extra fiber, adding a subtle nutty flavor. You can use them whole for crunch or lightly ground for a smoother texture, but whole seeds are ideal for texture contrast.
• Chia Seeds – Packed with protein, fiber, and healthy fats, chia seeds contribute to a bit of crunch. If you’re not a fan of their texture, you might try hemp seeds instead, though they provide a different nutritional profile.
• Mixed Nuts (cashews, pecans, almonds, pistachios) – They add protein, healthy fats, and a satisfying crunch while lending a rich, nutty flavor. Feel free to swap in other unsalted nuts like walnuts or hazelnuts, but avoid sweetened or honey-roasted varieties as they introduce extra sugars.
• Maple Syrup – A natural, refined sugar–free sweetener that not only adds a gentle sweetness but also helps bind the ingredients together. Agave nectar or coconut nectar can also be used if you prefer, but steer clear of refined sugars to keep the granola healthy.
• Melted Coconut Oil – This oil coats the dry ingredients, helping them crisp up in the oven and form those clusters. Avocado oil or a light olive oil can work as substitutes, though coconut oil’s flavor and texture are hard to replicate for a crunchy finish.
• Vanilla Extract – This enhances the overall flavor. Almond extract can be a substitute if you enjoy a slightly different twist, but the flavor will shift accordingly.
• Cinnamon – To balances the sweetness and nuttiness of the granola.

How to Make Healthy Granola

This is a really easy recipe to whip up. Here’s how in pictures.

Pour the maple syrup and coconut oil in a saucepan and heat it up until fully melted.

Pour all the dry ingredients in a large mixing bowl and stir with a spatula until mixed.

Pour the maple mixture on top of the dry ingredients and combine.

Pour the mixture on a large baking sheet with parchment paper and bake it for 20-25 minutes at 320 °F (160 °C).

Carine’s Tips

I have a few more tips to help you make the best possible granola.

• Even Coating Is Key: When you pour the warm syrup (coconut oil and maple syrup mixture) over the dry ingredients, mix thoroughly with a rubber spatula or your hands to ensure every bit of oat, seed, and nut is evenly coated.
• Uniform Layering: Spread your granola mixture in a single, even layer on a lined baking sheet. This promotes uniform baking and crisping—avoid overcrowding the tray.
• Let It Set Undisturbed: After baking, resist the urge to stir the granola on the tray. Allow it to cool undisturbed for at least an hour so that large clusters can form naturally.
• Watch the Oven Time: Bake at 320 °F (160 °C) and keep an eye on your granola during the last few minutes. A light golden color indicates it’s ready; over-baking can lead to a bitter taste.
• Customize Your Crunch: If you’re feeling like something different, swap in other seeds like sesame, hemp, or sunflower seeds for variety. Just ensure they’re added in similar proportions to maintain texture.
• Post-Bake Additions: For extra flavor, stir in chocolate chips or your chosen dried fruits (like low-sugar dried cranberries, goji berries, or raisins) once the granola has fully cooled, preserving their texture and flavor.
• Oil-Free Option: For an oil-free version, you can replace the coconut oil with peanut butter or even mashed banana, though be aware that the granola might not crisp up as nicely.
• Storage: Store your granola in an airtight container at room temperature for up to 3 weeks. This helps maintain its crunch without the need for refrigeration.
• Pre-Roast Your Nuts: For an even deeper flavor, lightly roast your mixed nuts in the oven before combining them with the other ingredients. This extra step intensifies their natural taste and adds to the overall crunch.

More Granola Recipes

Banana Granola

Grain-Free Granola Recipe

Nut Free Granola

High-Protein Granola

Healthy Homemade Granola

This Healthy Granola Recipe is a delicious crunchy granola recipe packed with protein, fiber, and half the sugar of store-bought granola. It's made with wholesome ingredients, no gluten, no refined sugar.

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Course: Breakfast

Cuisine: American

Servings: 16 servings (1/4 cup each)

Calories: 191.3 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 cups Old-Fashioned Rolled Oats
• ▢ ¼ cup Flaxseeds
• ▢ ¼ cup Chia Seeds
• ▢ 1 ½ cup Mixed Nuts - cashews, pecans, almonds, pistachios
• ▢ ⅓ cup Maple Syrup
• ▢ 4 tablespoons Melted Coconut Oil
• ▢ 2 teaspoons Vanilla Extract
• ▢ 2-3 teaspoons Cinnamon

Stir-in

• ▢ ½ cup 50% Less Sugar Dried Cranberry

Instructions

• Preheat the oven to 320 °F (160 °C). Line a large baking sheet with parchment paper. Set aside.
• In a saucepan, add coconut oil, and maple syrup. Bring over medium heat, and warm until the coconut oil is melted and it forms a syrup.
• Pour the syrup over the previous bowl and stir with a rubber spatula or your hands to evenly coat the dry ingredients with the wet ingredients.
• Pour the mixture on the prepared tray in a single layer and bake it for 20-25 minutes at 320 °F (160 °C) until golden brown.
• Let it cool down on the baking sheet without touching to form granola clusters.
• When fully cooled, store in an airtight container for up to 3 weeks.

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Nutrition

Serving: 1serving (1/4 cup) | Calories: 191.3kcal | Carbohydrates: 16.3g | Protein: 5.1g | Fat: 12.7g | Saturated Fat: 3.7g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 4.9g | Trans Fat: 0.01g | Sodium: 2.6mg | Potassium: 183.1mg | Fiber: 4.4g | Sugar: 4.8g | Vitamin A: 1.9IU | Vitamin C: 0.1mg | Calcium: 73.4mg | Iron: 1.3mg | Magnesium: 70.9mg | Phosphorus: 145.8mg | Zinc: 1.1mg