Soy-Free Homemade Crunchy Granola
Indulge in the perfect balance of taste and texture with this Soy-Free Homemade Crunchy Granola recipe, a wholesome and nutritious option for breakfast or snacking. Packed with heart-healthy rolled oats, crunchy almonds and walnuts, and the natural sweetness of honey, this recipe is elevated with the warm flavors of cinnamon and vanilla. Coconut flakes, pumpkin seeds, and sunflower seeds add a nutritional boost, while dried cranberries bring a tart-sweet finish to each bite. Baked to golden perfection, this granola offers irresistible clusters without any soy-based ingredients, making it an excellent choice for soy-free diets. With a quick prep time of just 10 minutes, this make-ahead treat is ideal for topping yogurt, enjoying with milk, or savoring all on its own. Plus, it stays fresh for up to two weeks in an airtight container! Make your mornings more exciting with this easy, homemade granola recipe that’s as crunchy as it is satisfying.
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Recipe Information
Ingredients
- 3 cups Rolled oats
- 1 cup Raw almonds, chopped
- 1 cup Raw walnuts, chopped
- 1 cup Unsweetened coconut flakes
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Sea salt
- 0.75 cup Honey
- 0.5 cup Coconut oil, melted
- 1 teaspoon Pure vanilla extract
- 1 cup Dried cranberries
Instructions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, chopped almonds, chopped walnuts, coconut flakes, pumpkin seeds, sunflower seeds, ground cinnamon, and sea salt. Stir until well mixed.
In a small saucepan, combine honey, melted coconut oil, and vanilla extract. Warm the mixture over low heat until well combined and slightly runny.
Pour the liquid mixture over the dry ingredients in the mixing bowl, stirring until the dry ingredients are evenly coated.
Spread the granola mixture onto the prepared baking sheet in an even layer.
Bake in the preheated oven for 20 to 25 minutes, stirring halfway through, until the granola is golden brown and fragrant.
Remove the baking sheet from the oven and allow the granola to cool completely on the sheet without stirring. This helps to create clumps in the granola for a crunchy texture.
Once cooled, mix in the dried cranberries.
Transfer the granola to an airtight container for storage. It will keep for up to 2 weeks. Enjoy with yogurt, milk, or as a snack on its own.
Nutrition Facts
Calories |
6059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 420.7 g | 539% | |
| Saturated Fat | 190.2 g | 951% | |
| Polyunsaturated Fat | 38.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 515.6 g | 187% | |
| Dietary Fiber | 91.1 g | 325% | |
| Total Sugars | 261.5 g | ||
| Protein | 129.3 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 4352 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
