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Curry Girls Homemade Granola

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Add fresh fruit and yogurt… Oh yum!

  • Total Time: 50
  • Yield: 6 Cups 1x


Units Scale

Dry Ingredients

3 1/2 C Rolled Oats, gluten free (not quick)

1/2 C coconut flour

1/4 C hazelnut flour, almond flour, or more coconut flour

1/4 C coarse ground flax, 2 tbsp fresh (optional)

1/4 C whole chia seeds, OR 2 tbsp whole, then freshly ground (optional)

12 C shredded coconut

2 TBL ground cinnamon

Pinch of Celtic salt

2 cups total chopped nuts and seeds: We like to add the following…

1 cup chopped pecans

1/4 C hazelnuts (walnuts and cashews other options)

1/2 C sunflower seeds

1/4 c pumpkin seeds

Optional: 1/2 C hemp seeds (Pegs additional seeds she likes; Megs doesn’t add)

Other nuts, seeds and dried fruit options are; cashews, walnuts, Brazil nuts, or sesame seeds; raisins, cranberries, dried blueberries, mulberries, apricots.


Melt on low

3-5 heaping TBL honey (agave, brown rice syrup, coconut nectar or brown sugar)

3-5 heaping TBL pure maple syrup

½ C coconut oil or butter (Vegan option~ use Earth Balance buttery sticks)

1-2 TBL vanilla

Method: Putting it all together.

Mix dry ingredients together in a large bowl.

Add melted ingredients’ and stir thoroughly.

Place on parchment lined jellyroll pan, (a cookie sheet with sides).

Bake at 350 degrees for 20-30 minutes, until browned. Check at 20 so not to burn. No need to turn.

Granola will harden as it cools. Let cool completely before transferring into a large glass container with an airtight lid.


**NOTE: Stir in dried fruit once granola has cooled and is ready for storage.

Keeps up to a month when stored in an air tight container.


  • Author: Curry Girls Kitchen
  • Prep Time: 10
  • Cook Time: 40

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