The background here matters: studying nutrition and dietetics meant trying almost every food philosophy available, and Bircher Benner’s muesli was one that stuck. Bircher Benner was a Swiss physician of the late 1800s who pioneered in raw foods, vegetarian diet and he created muesli. The difference between granola and muesli is baking; the same oats, nuts, seeds, and dried fruit, but baked with oil and maple syrup until they are crunchy and deeply toasted. Rolled oats, extra thick, form the base. Pecans, pumpkin seeds, and sunflower seeds go in with allspice, cinnamon, and vanilla before the maple syrup and olive oil coat everything and it spreads onto the baking sheet. The dried cherries and cranberries go in only after baking, so they stay plump rather than drying out in the oven.
The baking happens in three ten-minute rounds with stirring in between, which is what gets the oats evenly toasted rather than golden on top and pale underneath. What comes out of the oven fills the kitchen with a smell that makes it difficult to wait until it cools. Stored in an airtight container, it keeps for about four weeks; long enough to serve two people comfortably over a month of breakfasts without making a new batch every week.
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Key Ingredients in this Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Oats – the main ingredient of this recipe. I am using old fashioned rolled oats, extra thick; a whole grain chewy grain. In case you are interested, I wrote a post explaining the different type of oats.
- Pecans
- Sunflower seeds
- Pumpkin seeds
- Spices – allspice, cinnamon and salt.
- Vanilla extract
- Maple syrup
- Olive oil
- Dried fruits – cranberries and cherries.
How to Make Easy Healthy Granola
Because the granola is baked, it is crunchier and tastier than muesli. The added syrup and oil does increase the caloric value in comparison with muesli, but since both are eaten in relative small amounts a day that difference is not a major issue.
Step 1 – Mix all ingredients, except the dried fruits: rolled oats, chopped pecan, pumpkin seeds, sunflower seeds, allspice, cinnamon, salt, vanilla extract, maple syrup and olive oil
Step 2 – When all ingredients are mixed well and are moist and shiny from the oil, spread them out on a baking sheet covered with a silicone baking mat or parchment paper. Make this one layer thick, so it bakes evenly.
Bake for 10 minutes on 350°F.
Step 3 – Repeat the 10 minutes baking 3 times, and stir the granola after every 10 minutes. This will allow the oats and everything else to bake on all sides without burning.
Step 4 – Allow the granola to cool. Add the dried fruits: cranberries and cherries and mix again.
Step 5 – Transfer the granola in a container. You can keep it 2-4 weeks at room temperature.
During the baking, your kitchen will be engulfed in a very nice aroma; an aroma stemming from the cinnamon and allspice, but also of the nuts and seeds that are baking with the maple syrup. As I took the baking sheet out of the oven, my first response was to sample this delicious mixture.
Alternatives and Substitutes
- Oats – I believe the extra thick rolled oats work the best, but you can also use the less thick rolled oats. I would not use instant oats, they may become mushy or do not stay whole.
- Pecans – use walnuts, cashews, pistachios or almonds or even a combination instead. Leave out all nuts and the recipe will be nut free.
- Replace olive oil with coconut oil, avocado oil or a neutral oil.
- Honey or agave syrup can be a substitute for maple syrup.
- Spices – add or use cardamom, ginger, or cloves .
- Pumpkin and sunflower seeds – chia or hemp seeds is a alternative. You can add flax seeds as well.
- Dried fruits – a list of alternatives are: raisins, apricots, plum, apple, banana, mango, peaches. You may like to add shredded coconut.
Frequently Asked Questions
Oats are considered gluten-free, but oats can become cross-contaminated with gluten from these other grains that are processed and harvested with the same machinery.
In an airtight container, you can store the granola for about 4 weeks. I never store it in the fridge, but you could. I am the only eating granola in my house and I use the entire recipe in exactly 4 weeks.
Yes you can. Put it in a Ziploc bag and store it in the fridge for about 3 months. Make sure to thaw it before you use it.
Yes, you certainly can. Like in salads (it would add a delicious crunch), in cookie recipes or sprinkle it over muffins or cupcakes (a surprising crunchy topping), or use it over roasted vegetables.
I hope you will enjoy making this Easy Healthy Granola.
Easy Healthy Granola
Pin Recipe FacebookIngredients
- 1 1/2 cup rolled oats, extra thick
- 1/2 cup pecan halves, roughly chopped
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup maple syrup
- 1/4 cup olive oil
- 1/4 cup dried cherries
- 1/4 cup dried cranberries
Instructions
- Heat the oven to 350°F. Place a silicone baking mat or parchment paper on a rimmed baking sheet.
- Mix oats, pecans, sunflower seeds, pumpkin seeds, allspice, cinnamon, salt, vanilla extract, maple syrup and olive oil in a bowl, until well combined.
- Spread granola mixture onto the baking sheet (9×13 inch) in an even layer.
- Place the baking sheet into the oven and bake for approx. 30 minutes. Stir every 10 minutes, so it bakes evenly.
- Allow to cool and add the dried cherries and cranberries.
- Store in an airtight container for a couple of weeks at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.