Soy-Free Homemade Crunchy Granola Mix
Elevate your breakfast game with this Soy-Free Homemade Crunchy Granola Mix—a delightfully wholesome recipe packed with nutrient-rich ingredients and irresistible flavor. This gluten-free and soy-free granola combines the hearty crunch of old-fashioned rolled oats, almonds, pecans, and sunflower seeds with the natural sweetness of pure maple syrup and bursts of dried cranberries and apricots. Enhanced with warm cinnamon and golden toasted coconut, this recipe brings a perfect balance of sweet and savory flavors. Baked to golden perfection, it delivers a satisfying crunch in every bite and makes a versatile addition to your breakfast or snack table. Sprinkle it over yogurt, enjoy it with a splash of almond milk, or keep it on-hand as a portable snack. Ready in under 40 minutes, this customizable and easy-to-make granola is perfect for meal prep, offering delicious nourishment all week long.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Old-fashioned rolled oats
- 1 cup Raw almonds
- 1 cup Raw pecans
- 0.5 cup Sunflower seeds
- 0.5 cup Unsweetened shredded coconut
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Pure maple syrup
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries
- 0.5 cup Dried apricots, chopped
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the oats, almonds, pecans, sunflower seeds, and shredded coconut.
Add cinnamon and salt, stirring until well mixed.
In a small saucepan over low heat, combine the maple syrup, melted coconut oil, and vanilla extract. Stir continuously until the mixture is smooth and well combined.
Pour the liquid mixture over the dry ingredients in the mixing bowl. Stir until the dry ingredients are completely coated.
Spread the granola mixture evenly onto the prepared baking sheet.
Bake in the preheated oven for 15 minutes, then stir the granola to ensure even cooking.
Return to the oven and bake for an additional 15 minutes, or until the granola is golden brown and fragrant.
Remove from the oven and let it cool completely on the baking sheet. The granola will become crispier as it cools.
Once cooled, stir in the dried cranberries and chopped dried apricots.
Store the granola in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.9 g | 376% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 41.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 426.7 g | 155% | |
| Dietary Fiber | 80.5 g | 288% | |
| Total Sugars | 187.2 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 788 mg | 61% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 4333 mg | 92% | |
*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.
