This has been my go-to granola for some time. It’s the one I make on an almost weekly basis for easy and nutritious breakfasts throughout the week. If you’re looking for a versatile granola recipe to add to your weekly meal prep, I hope you will enjoy this one. You can choose your own nuts, seeds, nut or seed butter, and oil to make it your own and to use what you have on hand. It’s extra crispy and full of big clumps. Plus, it’s easy and much cheaper than store-bought granola!
How to Make Homemade Granola:
Here’s a quick step-by-step guide to making homemade granola.
- Combine your wet ingredients
Combine maple syrup, nut or seed butter, oil, and vanilla in a large mixing bowl. Whisk together until smooth.
- Add the dry ingredients
Add oats, nuts or seeds, cinnamon, and salt to the same bowl. Stir until combined.
- Bake
Spread the granola evenly on a lined baking sheet. Bake for 30-35 minutes at 325℉ (162℃), or until golden. Remove from the oven and let it cool on the baking sheet.
I recommend serving the granola with your favorite yogurt or milk. To make the meal higher in protein and well balanced, I recommend soy milk or your favorite high-protein milk. Or a Greek-style yogurt. I love the plant-based Greek yogurt from Riviera. Top the bowl with fruits to add fiber and antioxidants. Enjoy!
Granola FAQ:
Yes! To make this recipe completely gluten-free, make sure to use certified gluten-free oats. While oats are naturally gluten-free, cross contamination is common and can be a concern for those living with Celiac.
Yes! To make this recipe nut-free, you can use sunflower seed butter instead of almond butter, and use pumpkin seeds or sunflower seeds instead of nuts.
This recipe is low FODMAP in the recommended serving size (a heaping 1/2 cup serving or less) and if using low FODMAP nuts or seeds. I recommend using pecans, walnuts, almonds and/or pumpkin seeds. You can use peanut butter or almond butter, which will be low FODMAP in the serving size.
Homemade granola will stay fresh in an airtight container at room temperature for up to 1 week. You can also store it in the freezer for up to 3 months.
More Granola Recipes:
- Maple Walnut Granola
- Maple Flax Pumpkin Seed Granola
- Date-Sweetened Chai Granola
- Chocolate Coconut Granola
- Easy Chocolate Almond Granola
- Basic Maple Peanut Butter Granola
Weekly Meal Prep Granola
Ingredients
- 1/2 cup maple syrup
- 1/4 cup nut or seed butter of choice, see notes
- 1/4 cup oil of choice, see notes
- 2 teaspoons vanilla extract
- 4 cups (430g) rolled oats
- 1 1/2 cup nuts or seeds of choice, see notes
- 1/2 teaspoon ground cinnamon, or more to taste
- 1/2 teaspoon fine grain sea salt
Instructions
- Preheat the oven to 325℉ (162℃). Line a large baking sheet with parchment paper.
- Combine the maple syrup, nut or seed butter, oil, and vanilla in a large mixing bowl. Whisk together until smooth.
- Add the oats, nuts or seeds, cinnamon, and salt to the same bowl. Stir until combined.
- Spread the granola evenly on the prepared baking sheet. Bake for 30-35 minutes, or until golden. Remove from the oven and let it cool on the baking sheet. Do not stir. It will continue to get crispier as it cools down.
- Once completely cooled, break the granola into chunks and store it in a large airtight container.
Notes
If you make this meal prep granola, be sure to leave a comment and/or give this recipe a rating! And if you try this recipe, don’t forget to tag me on Instagram!
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