Overnight oats have gotten a lot of hype in recent years and there is no denying their meal prep-ability. Personally, I prefer granola and fruit with Greek yogurt. Though I find store-bought granola to be rather expensive per serving and it can be nutritionally similar to a candy bar. Homemade granola is tastier, healthier, and cheaper than the store-bought version. Plus, it makes your house smell wonderful as it is baking!
Making your own granola allows you to control the ingredients based on the dietary or allergy needs of your household. It is best to buy the ingredients in bulk but this can be costly upfront due to the nuts, seeds, and oils involved. Even though initially it may seem higher cost than store-bought granola, it is cheaper per serving. Many of these ingredients can also be used for other recipes like the delicious Med Meringues or Rosemary Chili Almonds.
Below is a granola combination that my family loves but feel free to find a combination that works best for your personal tastes, household dietary needs, and budget.
Serving Size: 2 Tablespoons
Prep Time: 20 minutes
Total Time: 1 hour and 20 minutes
- 1 ½ cups rolled oats old fashioned
- ½ cup sliced almonds
- 1 cup pecans
- ½ cup pumpkin seeds
- ¼ cup sesame seeds
- ½ teaspoon of salt
- ½ teaspoon of cinnamon
- 3 Tablespoons pure maple syrup
- 2 Tablespoons olive oil
- 1 Tablespoon vanilla extract (this is what I like but ½ Tablespoon would also work)
- Preheat the oven to 250 degrees F. Line a full-size baking sheet with parchment paper (the granola doesn’t stick on the parchment but may on aluminum foil).
- Combine the maple syrup, olive oil, vanilla extract and salt. Stir to combine and set aside.
- Combine the oats, almonds, pecans, pumpkin seeds, sesame seeds and cinnamon in a large bowl. Stir to combine. Add the maple syrup mixture and stir gently until combined.
- Spread the mixture evenly onto the prepared baking sheet. Pat it down gently with a spoon or spatula. Bake at 250 degrees for 1 hour or until medium golden brown. Watch it for the last 15 minutes, so it doesn’t get too brown. If it’s not nice and golden give it another 10 minutes.
- Let the mixture cool completely. Transfer to airtight storage containers at room temperature.
*This recipe makes a large batch so I like to keep roughly a week’s worth in an airtight container in the pantry. Any leftovers can be stored in the freezer and thawed as needed.
Nutrition Information per Serving
- Serving Size: 2 Tablespoons
- Calories: 135
- Carbohydrates: 10 grams
- Dietary Fiber: 2 grams
- Sugars: 2 grams
- Protein: 3 grams
- Fat: 10 grams
- Sodium: 60 milligrams
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