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Homemade Granola Recipe

Sometimes the dishes I make for my clients really call my name. This is one of those dishes. I made it for a client once last week, and with the yummy smells of roasted nuts and coconut oil filling my kitchen, I was drooling into it before it had cooled from the oven. This week, I decided to make my own batch!

Getting nuts and seeds into your diet can be difficult, but making your own granola is a great way to make that happen! Making it yourself also means you can control how much sugar (and other additives) you are consuming, considering standard store-bought granola can be super high in added sugar. Instead of buying a sweet cereal, why not buy a plain one and drizzle raw honey over the top, or add chopped dates. First of all, raw honey and dates are healthier choices than the added sugars in most cereals. Second of all, you can control the amount and kind of sweeteners you are consuming. Sugar is in everything and it adds up throughout the day, so it’s important to start watching your intake in the morning hours!

Recipe (inspired by this recipe from the “All Day I Dream About Food” blog, with some adjustments made)

  • 1 & 1/2 cup plain, unsalted almonds

  • 1 & 1/2 cup other plain, unsalted nuts/seeds (or more almonds. I did a combo of pumpkin seeds, sunflower seeds, and walnuts)

  • 1 cup flax seed meal (ground flax seeds)

  • 1/4 cup coconut sugar

  • 1/4 cup chopped dates

  • 1/2 cup cacao nibs

  • 1/2 cup protein powder of your choice

  • 1/2 tsp salt

  • 1/3 cup coconut oil, melted

  • 2 eggs


  1. Preheat oven to 300F.

  2. In a food processor, pulse the almonds and other nuts/seeds until they are well combined but with some bigger pieces remaining. Don’t mix too long! The mixture should remain dry and crumbly.

  3. Transfer to a large bowl and add flax seed meal, coconut sugar, dates, protein powder, cacao nibs, and salt. Drizzle with coconut oil and stir until well mixed.

  4. Add eggs and stir until mixture begins to clump together.

  5. Spread mixture evenly on baking sheet and bake 35-40 minutes, stirring frequently. (The original recipe calls for a 20 minute baking time, but I find it needs way more time than that to set. Check it frequently so it doesn’t burn, and cook until the granola is a consistency that works for you. I like mine crunchy!)

  6. Remove and let cool.

  7. Enjoy with homemade almond milk (future blog topic) or other milk of your choice. Or make a trail mix snack by mixing the granola with gluten free pretzels, dark chocolate chunks, and/or unsweetened dried fruit. Yum!


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