Make + Do: Homemade, Good-For-You Granola

We can’t think of a more versatile food than granola. It’s adaptable for any season and the uses are truly endless. Grab a handful for a quick snack, add as a topper for yogurt, ice cream, oatmeal or soup(!), fix with almond milk for morning (or late night) cereal or even add to your favorite cookie recipe—seriously, this stuff knows no bounds.

Made from natural and nutritious ingredients, like ancient grains, oats and seeds, granola packs a filling punch. You’ll find it’s very easy to wander from the recipe, if you’re feeling inspired. Try swapping out one ingredient at a time, such as dried cherries for figs, or sprinkle in some chia seeds. With this recipe's toasty, nutty notes and hints of honey, we’re in love.



Homemade millet granola


2 cups rolled oats

1/2 cup millet

½ cup quinoa rinsed

1/4 cup flax seeds

1 1/2 cups raw almonds

1/2 cup hazelnuts roughly chopped

1 cup unsweetened shredded coconut

1/4 cup honey (or agave if preferred)

1/3 cup virgin coconut oil, melted

3/4 teaspoon salt

1 teaspoon ground cinnamon

1 cup dried figs

1 teaspoon vanilla extract

1 teaspoon ground cloves or allspice



  • Mix all ingredients together and spread it out evenly (granola likes space) on a parchment-lined baking sheet.
  • Bake at 325º F and stir every 10 minutes for 40 minutes total. Watch out! Granola can burn easily.
  • Remove from the oven and let the granola cool on the pan to increase clustering potential.

By Jess Velky

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