Basic Homemade Granola (gluten free, sugar free, low carb)

Delicious and guilt-free homemade granola
Delicious and guilt-free homemade granola

If granola has been one of the few things you have never tried to make yourself even though you try to make as much as possible from scratch, let me tell you: It is really easy. In fact, it is so ridiculously easy that you will be vexed when you find out just HOW easy it is – and you won’t tell the difference to store-bought granola, other than that your tummy will be thankful for being spared the bucketloads of sugars, chemicals and cheap industrial oils in commercial granolas. In fact, I dare to say that this granola tastes far superior than any granola you will find in your supermarket or health food shop.

Speaking of “health food” – just because something is labelled healthy, it is not necessarily good for you. I have always been disappointed by the options in health food shops. Even the supposed “healthy” cereals from the organic shop come with loads of dodgy ingredients – and that at a premium price! Making your own granola is not only far better for you and far tastier, it is fun, quick, and cheap! Keep in mind that this way you can also make this granola “your own”, adding any ingredients you fancy! Have you not often thought: I wish they had pecan & walnut / cashew & cranberry / mango & coconut / hazelnut & chocolate chip / white chocolate & raspberry granola?

Now you can make your very own granola! As it lasts a long time, it’s worth making a big batch and storing it in a mason jar in the fridge. The main ingredient, rolled oats, you can get very cheaply, so you can spend as little or as much as you want on your granola.

Adapted from Elizabeth Rider

200 g rolled oats (certified gluten free)
80 dates, roughly chopped
1 tb honey
2 tb coconut oil, melted
dash of vanilla
good pinch of sea salt
Any optional ingredients (nuts, seeds, dried fruit, chocolate chips…)

Preheat oven to 150 °C. Mix all ingredients in a mixing bowl until well combined. Spread thinly on a lined baking sheet and bake for up to 10 minutes until lightly toasted. When cooled, transfer to a mason jar and store in the fridge. Serve with Greek yogurt or milk of choice and fresh fruit.


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