Homemade toasted granola is ridiculously easy to make and is so much healthier than the store bought variety. Making toasted granola at home means you can control the amount of sugar and the types of oils that go into the mix.
Oats are definitely my go-to breakfast food. In winter I love a warming bowl of porridge or steel cut oats. But when Spring rolls around I am alllll about homemade toasted granola baby. You know that at Our Nourishing Table we love making recipes that are refined sugar free and whole foods based and this toasted granola recipe is no different.
This vanilla, maple and almond homemade toasted granola recipe is:
- wheat free
- dairy free
- refined sugar free
Allergy Friendly Swaps
The recipe calls for macadamia oil, however if you’re nut free, this can be swapped for extra virgin olive oil. You can also swap the flaked almonds for flaked coconut. There’s always a way around food intolerances and allergies, it’s just a matter of finding a good alternative swap.
Oats Are Not Suitable for Coeliacs
Oats are technically gluten free, so long as they have been processed in a factory that doesn’t also process gluten containing products. However, if you have Coeliac Disease, you would probably already know that there are other proteins in oats that are very similar to gluten. These proteins can exhibit the same inflammatory and immune response when consumed. If you are a Coeliac then definitely avoid oats altogether (sad I know). If you are gluten intolerant then you may find that you are fine with certified wheat free oats. I fall into that category. I find it difficult to digest oats that aren’t wheat free (most oats), however wheat free oats I am totally fine with.
Serving Suggestions for Toasted Granola
There are so many different ways to serve this granola recipe. Here are a few of my favourites:
- Sprinkle this homemade toasted granola over your favourite yoghurt, topped with berries.
- Make a layered parfait using banana, granola and yoghurt as the layers.
- Enjoy plain, served with your milk of choice.
- Top a smoothie or smoothie bowl with granola and seasonal fruit.
- Add granola clusters to school or work lunchboxes.
- 2 cups oats organic, wheat free
- 1 cup pepitas
- 1 cup sunflower seeds
- 2 cups flaked almonds or coconut if nut free
- 1/4 cup maple syrup
- 1/4 cup macadamia oil or rice bran oil if nut free
- 4 tsp vanilla essence
- 3 tbsp tahini
- Preheat the oven to 170 degrees Celsius.
- In a large mixing bowl add the oats, flaked almonds, pepitas and sunflower seeds. Mix to combine.
- In a small bowl add the maple syrup, macadamia oil, vanilla essence and tahini. Whisk until well combined.
- Pour the maple mixture over the granola mixture and mix until all of the granola is evenly coated.
- Tip granola mixture into a baking dish and spread out evenly.
- Place in the oven for 20 minutes, remove from the oven and stir before placing back into the oven for a further 20 minutes.
- Remove from the oven and allow to cool completely before transferring to glass jars or containers to store.
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