This recipe for granola is perfect for your yogurt parfait, adding to kids lunch, or a great snack. It’s dairy and gluten free and taste way better than the granola in a bag from the store.
Why Make Your Own Granola
If you’ve ever been sticker shocked when buying granola from the store then this recipe is for you. If you’ve ever bought a $7 bag of granola all for your picky eater to say “ewww” then this recipe is for you.
Plus it will last longer than the granola in a bag. It’s perfect for lunch, snacks, and dessert. You can place on yogurt, ice cream, eat as cereal, and add any toppings you like.
It also is made with real, whole food ingredients. You can pronounce every ingredient in this recipe for granola and there are no added sugars, preservatives, or emulsifiers.
Feel confident knowing you are fueling yourself and your kids with some yummy plant goodness.
Recipe For Granola Ingredients
1 1/2 cups gluten free oats
1/2 cup ground pumpkin seeds (I buy a big bag from Costco and grind down in my mini food processor)
1/2 cup 100% pure maple syrup or honey
1/4 cup natural peanut butter (no added oils or sugar)
2 tbsp ground flax/chia/hemp seeds (Can use one of each or just one)
1 tbsp coconut oil
1 tsp pure vanilla extract
walnuts (optional- I use about 1-2 handfuls of chopped nuts)
Dairy Free/Gluten Free mini chocolate chips (I use Enjoy Life brand)
Recipe For Granola Directions
Preheat oven to 325. Grease brownie pan or glass dish. You can also use a sheet pan and spread granola out.
Mix in oats, ground pumpkin seeds, ground flax/chia/hemp, walnuts and stir. I sprinkle a little sea salt into this as well.
Mix in wet ingredients in a sauce pan (maple syrup, peanut butter, oil, vanilla extract). Melt on low and stir. Pour into dry mixture and mix well with spoon. Once all mixed together, let cool for a minute.
I let it cool for a minute so the chocolate chips don’t melt. Then pour in chocolate chips. I use about 1/4 cup but you can use however much you like.
Pour mixture into greased dish and bake in oven on 325 for about 25 minutes. The edges should start to turn a light golden brown. Let cool completely. Then once cooled break apart and store in a glass container or zip lock bag.
If you used a sheet pan to cook the granola then you won’t have to break apart.
Did you know that pumpkin seeds are high in magnesium? It’s also a natural stool softener, and it calms the central nervous system so it’s perfect for helping relieve constipation. It’s also helping kids focus and sleep better at night.
This recipe for granola is high in fiber, plant protein, omegas, and great source of magnesium, iron, and zinc!
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- If walnuts aren’t your thing no worries. You can substitute any nuts and they will all work nicely.
- Honey or maple syrup will work the same way so either one is fine to use.
- Coconut oil can be swapped with olive oil or avocado oil. You can even leave the coconut oil out. You may have to add a tad bit more maple syrup.
- Instead of chocolate chips feel free to use coconut shreds, white chocolate chips, or dried fruit.
If you like this recipe check out my cashew cookie bars with chocolate chips recipe right HERE.