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Healthy Homemade Granola

Dairy-Free; Optional Gluten-Free

This is one of my all-time favorite breakfast and snack recipes. It's super easy, packed with protein, and healthier than store-bought granolas, without sacrificing flavor. Plus, it can be customized to your preferences and whims.


  • Let the granola cool completely on the baking sheet to ensure a crispy (rather than chewy) texture.

  • Toast the nuts before mixing them with the wet ingredients to enhance their rich flavor.

  • Baking time can vary depending on your oven and texture preference... you may need to make this a couple times before you figure out your perfect settings. :)

  • Don't be afraid to play around with different types of nuts and seasoning! I tweak my batches a little bit each time. 

  • I keep my granola in the freezer so it stays fresh for longer.



  • 3 cups old-fashioned oats (I use Bob's Red Mill gluten-free old fashioned rolled oats)

  • 2 cups chopped unsalted nuts of your choice (cashews, almonds, pumpkin seeds/pepitas, pecans, pistachios etc.)

  • 1/3 cup honey

  • 1/3 cup coconut oil

  • 2 large egg whites

  • 2 teaspoons vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 1/4 - 1/2 teaspoon kosher salt (optional)

  • 1/4 - 1/2 teaspoon dried herbs (optional - I love to use herbs de Provence or dried rosemary)

  • 1/2 cup dried fruit (optional)


  1. Preheat the oven to 325°F and line a baking sheet with parchment paper.

  2. Spread the oats and nuts on the baking sheet, mixing them to combine, then bake them for 10 minutes, stirring occasionally, until lightly browned. Transfer the toasted oats and nuts to a large bowl.

  3. In a separate medium bowl, whisk together the honey, coconut oil, egg whites, vanilla extract, salt and dried herbs. Pour the mixture over the oats and nuts and stir until the mixture is combined.

  4. Pour the mixture back onto the lined baking sheet, spreading it into an even layer, and bake it for 30 to 40 minutes, stirring every 10 minutes, until it’s golden brown and mostly dry.

  5. Remove the granola from the oven, stir it one more time, then allow it to cool completely on the baking sheet.

  6. Once the granola has cooled, stir in the dried fruit (if using) and serve it immediately or transfer it to an airtight container. Store for up to 2 weeks at room temperature or 3-6 months in the freezer (if you can keep your hands off of it that long!).


Enjoy! xo

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