homemade granola

as y'all know, i love me some breakfast. i love it in every way, shape, or form. but granola can be so sneaky! most store bought granolas have very little fiber and way too much sugar, but it tricks you into think it's a health food. so, i decided to make my own with things i had in my pantry and a little guidance from skinnytaste.


this granola recipe is adapted from skinnytaste’s new cookbook - a staple in my kitchen - and i simply changed it to fit our tastes and what we had on hand. edited down, it only has 2.5 g of sugar per serving!.


homemade granola | source: adapted from skinnytaste’s cookbook

ingredients | serves 11 (serving size is 1/3 cup)

  • ¼ cup quinoa
  • 1 ½ cup rolled oats
  • ¼ cup unsweetened shredded cocounut
  • ¼ cup flaxseeds
  • ¼ cup almonds
  • ¼ cup pecans
  • ¼ cup dried bing cherries
  • 1/8 cup real maple syrup
  • 1 teaspoon coconut oil
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • kosher salt


  1. preheat your over to 325 F. line a rimmed baking sheet with parchment paper.
  2. rinse your quinoa thoroughly under cold water in a fine mesh strainer. drain well and pat dry. (this may seem superfluous, but rinsing your quinoa is essential!)
  3. spread your quinoa, oats, and shredded coconut out on your lined rimmed baking sheet. toast in the oven, stirring once, until golden. mine took about 15 minutes. your kitchen will smell divine!
  4. while toasting, mix together your flaxseeds, almonds, pecans, and dried fruit in a bowl. 
  5. transfer your oat mixture to that same bowl and give it a good mix. leave your oven on in the meantime.
  6. in a small bowl, combine the maple syrup, coconut oil, vanilla, cinnamon, and a pinch of salt. pour this mixture over the oat mixture and stir to combine.
  7. spread your final mixture out on the same lined baking sheet as before. bake until golden brown, about 10 to 15 minutes.


i love this granola and can eat it by itself it’s so good. that baked taste element takes it to a whole new level. i’ll serve it up with ½ cup plain greek yogurt for some added protein. kept in an airtight jar, it can last up to a month or longer!

try this version and let me know what you think!

xoxo, #chefhaley