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Homemade Granola

Healthy take on homemade, gluten-free granola {with recipe}
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written by:
Natalie

Homemade granola is healthier than most store bought, sugar-packed granolas. This recipe is free from the bad stuff and packed with all good and natural ingredients.

TIPS: 
  • Only use raw ingredients (raw nuts + seeds). Roasted nuts will make your granola taste burned. 
  • Unrefined coconut oil adds a nice subtle flavor to granola and is a healthy fat. 
  • For natural sweetener, I recommend local honey or a combo of honey and agave nectar :)
  • Make it your own! Add any variety of dried fruits, nuts, seeds, spices, coconut flakes and zests.
  • It keeps well stored in a glass jar and makes a great housewarming gift.
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Homemade Nut + Seed Granola Recipe

Adapted from a recipe in Super Natural Cooking by Heidi Swanson
Ingredients:
  • 2 cups old-fashioned or quick-cooking rolled oats (gluten-free)
  • 1/4 cup unsalted raw sunflower seeds
  • 1/4 cup unsalted raw pumpkin seeds 
  • 1/2 cup raw cashew and/or almond nuts, chopped into halves or quarters
  • 1/2 cup unsweetened shredded coconut (optional)
  • 1 cup assorted dried fruits (I use dried cranberries, apricots, and blueberries), chopped
  • Grated zest of 1 orange
  • 1/2 Tsp ground cinnamon
  • Touch of sea salt
  • 6 Tbsp raw mild-flavored honey (or agave nectar syrup)
  • 4 Tbsp coconut oil (or safflower oil)
  • 1 tsp vanilla bean paste (or vanilla extract)
Procedure:
  1. Preheat the oven to 300°F and set aside 1 rimmed baking sheet.
  2. Combine the oats, seeds, nuts, coconut, dried fruits, cinnamon and zest in a large bowl. Heat the honey, coconut oil, and vanilla bean in a small saucepan over low heat, whisk to thoroughly combine, then pour over the oat mixture and stir until everything is well coated.
  3. Spread the mixture into a thin layer on the baking sheet. Bake, stirring every 10 minutes, for about 30-40 minutes, until toasty golden brown. Cool completely, then store in an airtight container at room temperature.

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credits

French Macarons by WE THE BIRDS

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Natalie

Prior to founding WE THE BIRDS, her professional experience was in accounting/finance. After being diagnosed with Celiac Disease, she fell in love with French macarons (because they are a naturally, gluten-free dessert). She spent several years mastering the delicate art of making macarons and developing her own unique recipe. Natalie fancies herself more of a "foodie", than a baker. Nonetheless, she is the founder and creator of WE THE BIRDS | Macarons recipe and is known for creating innovative flavor profiles. In her role as Macaron Director, she leads the our team of talented bakers.

Credentials

BA International Business; Asian Studies Minor
College of Charleston, 2012

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