I love homemade granola!
And while there are many delicious healthy granola products available for purchase, nothing beats homemade. I know that not everyone has time to make granola, but I promise, it really doesn’t take alot of effort and the taste is so worth it.
You can add different nuts, change up the golden raisins for dried cranberries and use your own preferences. I love adding different textures and tastes to my granola and there are a few surprises in this one. You can also easily make this granola gluten free by swapping the spelt flakes with more buckwheat flakes or gluten free oatmeal.
I’ve made Alex (Tamara’s boyfriend) a few variations of my granola. He asked me if I could make him a batch without nuts so I added a bit more dried fruit and it was absolutely delicious too. So many possibilities!
More Granola Recipes:
I love adding 2 tablespoons of granola to my yogurt or even cut up fruit!
What kind of granola do you like?
I’d love to hear so please share in the comments below:)
- ¼ cup melted coconut oil
- ½ cup maple syrup
- ½ tsp. sea salt
- 1 ½ cups quinoa flakes
- 1 ½ cups buckwheat flakes
- 1 cup spelt flakes
- 2 tbs. flaxseeds
- 2 tbs. chia seeds
- 1 ½ cups mixed nuts – I used pumpkin seeds, pecans and sliced almonds
- ½ cup goji berries
- ½ cup golden raisins
Put the oven racks in the middle and bottom shelves of the oven. Preheat to 300°F. Line 2 baking sheets with parchment paper and set aside.
Whisk the melted coconut oil with the maple syrup and salt in a large bowl. Stir in the quinoa, buckwheat and spelt flakes, the nuts and the flax and chia seeds. Make sure the mixture is coated well, if very wet, add a bit more flakes. Spread on the 2 baking sheets in a single layer.
Place one baking sheet on the middle rack, the other on the bottom and bake for 30 minutes until golden. Switch the baking sheets halfway and stir the granola.
Remove from the oven when done, and add the goji berries and golden raisins. Store in Mason or other airtight jars.