This commercial granola contains inflammatory seed oils (canola and sunflower oil), processed dairy (whey, nonfat dry milk), and synthetic additives (glycerin, artificial preservatives). Our organic version eliminates all seed oils by using coconut oil for binding, replaces processed dairy with clean alternatives, and achieves the same nutritional profile with superior whole food ingredients.
Based on: SIMPLY GRANOLA OATS, HONEY, RAISINS & ALMONDS
· Makes approximately 20 servings
· Serving: 68g (about 2/3 cup)
Why This Recipe is Seed Oil Free
Commercial SIMPLY GRANOLA OATS, HONEY, RAISINS & ALMONDS from QUAKER often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic rolled oats
545g (about 6 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary base grain providing fiber, protein, and complex carbohydrates
Healthy saturated fat for binding clusters and replacing inflammatory seed oils
Organic coconut sugar
165g (about 3/4 cup) · Big Tree Farms Organic Coconut Palm Sugar
Unrefined sweetener with lower glycemic impact than brown sugar
Raw organic honey
55g (about 3 tablespoons) · Nature Nate's 100% Pure Raw Unfiltered Honey
Natural liquid sweetener and binder providing enzymes and minerals
Organic raisins
135g (about 3/4 cup) · Made in Nature Organic Raisins
Natural fruit sweetness, iron, and chewy texture contrast
Organic raw almonds
110g (about 3/4 cup) · Terrasoul Superfoods Organic Raw Almonds
Protein, healthy fats, vitamin E, and satisfying crunch
Organic vanilla extract
5ml (1 teaspoon) · Simply Organic Pure Vanilla Extract
Natural flavoring to replace artificial natural flavors
Sea salt
2g (1/2 teaspoon) · Redmond Real Salt
Mineral balance and flavor enhancement
Instructions
Step 1. Preheat oven to 300°F (150°C). Line two large rimmed baking sheets with parchment paper. Lower temperature prevents burning the delicate coconut oil while ensuring even browning of oats and nuts.
Step 2. Roughly chop almonds into halves and thirds using a sharp knife (110g total). Set aside. Chopping creates varied textures and ensures even distribution throughout the granola rather than whole almonds clustering together.
Step 3. In a large mixing bowl, combine dry ingredients: measure 545g rolled oats, 270g rolled wheat, 165g coconut sugar, and 2g sea salt. Whisk thoroughly for 2-3 minutes to distribute sugar and salt evenly - coconut sugar can clump, so thorough mixing prevents sweet/bland spots in the finished product.
Step 4. Prepare wet ingredients: gently warm 80g coconut oil until just melted (not hot), then stir in 55g honey and 5ml vanilla extract. The mixture should be smoothly combined and warm to touch but not steaming - overheating destroys honey's beneficial enzymes.
Step 5. Pour the warm coconut oil mixture over the dry ingredients. Using a large spoon or clean hands, toss and mix vigorously for 3-4 minutes until every oat and grain is lightly coated with the oil mixture. The goal is even coverage without dry spots - this ensures consistent browning and prevents burning.
Step 6. Spread the mixture evenly across both prepared baking sheets in a single layer, breaking up any large clumps with your fingers. Bake for 25-30 minutes, stirring every 10 minutes with a spatula to promote even browning. Granola is done when golden brown and fragrant - it will continue to crisp as it cools.
Step 7. Remove from oven and immediately stir in 135g raisins and chopped almonds while granola is still warm. The residual heat will slightly soften the raisins and help them adhere. Cool completely on the baking sheets for 45-60 minutes before transferring to storage containers - premature storage traps moisture and reduces crispness.
Step 8. Store in airtight glass jars or containers for up to 3 weeks at room temperature. For longer storage, refrigerate for up to 2 months. Serve 68g portions (about 2/3 cup) as breakfast cereal with milk, yogurt, or enjoy as a snack. The granola may soften slightly over time but can be re-crisped in a 300°F oven for 5-8 minutes if desired.
Storage
Store in airtight containers at room temperature for 3 weeks, or refrigerate for 2 months. Keep away from humidity to maintain crispness. Can be frozen for up to 6 months in sealed bags.
Cost Comparison
Cost per serving (homemade)$0.44
Cost per serving (store-bought)$0.85
Savings48%
Higher upfront investment ($94 for all ingredients) pays off quickly as most ingredients cover multiple batches. Coconut oil alone covers 10+ batches, making subsequent batches much cheaper at ~$5.50 per batch.