How to Make Healthy Homemade Granola with Coconut Oil – No White Sugar

As summer approaches, I love swapping my warm porridge for a crunchy bowl of homemade granola. This easy granola recipe is made with coconut oil and no refined sugar—using brown rice syrup instead of maple syrup. Inspired by the Farmhouse Granola in Roger Saul’s Spelt Recipe Book, my healthy version features rolled oats, pumpkin seeds, sunflower seeds, almonds, coconut oil, vanilla, and a hint of cinnamon. Sweeten naturally with brown rice syrup (or swap for honey, maple, or agave), then stir in sultanas or your favourite dried fruit for added flavour and texture.

Takes = 10 minutes to prep.
Bakes = 30 minutes
Makes = 450g

Ingredients

• Rolled oats – 250g (2.5 cups)
• Sunflower Seeds – 55g (1/2 cup)
• Pumpkin Seeds – 55g (1/2 cup)
• Almonds (or walnuts, hazelnuts, pecans, mixed nuts) – 55g (1/2 cup)
• Sultana's (or raisin, cranberries, coconut flakes) – 55g (1/2 cup)
• Melted coconut oil – 2 tbsp
• Sweetener – brown rice syrup, maple, agave, honey – 55g (2.5 tbsp)
• Vanilla extract – 2 tsp
• Salt – pinch
• Cinnamon – 1/2 tsp

Method

1. OVEN – 140˚C (Gas 1) and prepare a 20 x 30cm baking tray
2. TOSS all dry ingredients (except dried fruit) in a large bowl.
3. MELT coconut oil, remove from the heat and then add water and vanilla extract stir then pour over the oat mix and stir until combined.
4. PLACE and spread evenly on a lined baking tray and bake for 10 minutes. Remove and toss around then bake for an additional 20 minutes until toasted and golden brown.
5. REMOVE from the oven and cool slightly before adding in the dried fruit.
6. STORE in a sealed container.