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This homemade granola recipe has been a staple in my home for over 3 years! In fact, it’s one of the first recipes I ever developed as a food blogger, along with my vegan pesto and gluten-free blueberry muffins. I also can’t stress enough how incredibly EASY this recipe is to make. I was on TikTok last week and I watched a fellow food blogger make a homemade granola with like 12 ingredients and I was like… NO no, no need for that. So I finally carved out the time to share this 5-ingredient granola recipe with you!

I should also note that this is one of those recipes that is super easy to customize. Need to make it nut-free? Replace the chopped nuts with additional oats and unsalted pumpkin seeds or sunflower seeds (also, check out the nut-free section on my blog for more nut-free recipes!). Craving something more chocolate-y? Toss in some dark chocolate chunks once the granola has cooled. Or, if you need a sugar-free granola recipe, replace the maple syrup with your favorite sugar-free liquid sweetener – it’s that simple!

Happy homemade granola making, friends! And if you give this recipe a try, I’d really love it if you left a comment and a 5 STAR review on this post. Your support means the world to me!

Homemade granola on a baking sheet with a serving spoon.

What You’ll Need to Make this Homemade Granola Recipe

Peanut Butter: For a personalized touch, opt for almond butter, sunflower seed butter, or any nut or seed butter of your choice. To keep it health-conscious, go for a natural, unsweetened variety.

Melted Coconut Oil: Customize your granola with melted butter, olive oil, or any vegetable oil as alternatives to coconut oil.

Maple Syrup or Honey: Tailor the sweetness to your liking by choosing between agave nectar, brown rice syrup, or a sugar-free syrup for a low-sugar twist. The decision between maple syrup and honey is entirely based on your flavor preference.

Rolled Oats: For a gluten-free recipe, ensure the oats you buy are entirely gluten-free, like these ones from Bob’s Red Mill! Opt for old-fashioned oats to achieve a hearty and satisfying texture in your granola.

Chopped Unsalted Nuts: Make your granola uniquely yours by selecting nuts that align with your taste or dietary preferences. I used almonds and cashews in my granola, but really any unsalted nuts will do! For a nut-free alternative, consider using seeds such as pumpkin or sunflower seeds.

Homemade granola served with yogurt and fresh raspberries in a bowl.

Is this Homemade Granola Recipe Healthy?

Yes, this homemade granola recipe is relatively healthy. It incorporates nutrient-rich ingredients like oats, nuts, and coconut oil, providing a good balance of essential fats, fiber, and protein. Additionally, the recipe allows for customization, making it adaptable to various dietary preferences and ensuring a wholesome breakfast or snack!

Homemade granola pouring out of a glass jar.

Tips and Tricks

  • Mix It Up: Experiment with different nut and seed combinations to tailor the granola to your taste buds.
  • Watch Closely: Keep a close eye on the granola during the last few minutes of baking to prevent over-browning.
  • More Clusters: For delightfully big granola chunks, press the mixture firmly onto the baking sheet before baking.

5-Ingredient Healthy Homemade Granola Recipe

5 from 1 vote
Recipe by Samantha Course: Breakfast, SnacksDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

Elevate your breakfast with this super easy homemade granola recipe! It comes together with just 5-ingredients, one bowl, and in under 30 minutes. This healthy granola recipe is sweetened with maple syrup, and a delicious addition to yogurt parfaits, oatmeal, or smoothie bowls!

Ingredients

  • 1/4 cup peanut butter

  • 1/4 cup melted coconut oil

  • 1/4 cup maple syrup

  • 2 cups rolled oats

  • 1 cup chopped unsalted nuts (almonds, walnuts, pecans, and/or cashews)

Directions

  • Preheat oven to 350° Fahrenheit and line a large baking sheet with parchment paper.
  • In a large bowl, mix together the peanut butter, melted coconut oil, and maple syrup or honey.
  • Add in the rolled oats and chopped nuts, then mix to combine.
  • Transfer the granola mixture to your prepared baking sheet and spread the granola into an even layer across the baking sheet.
  • Bake the granola for 15 minutes, then remove it from the oven and use a spatula to flip and toss the granola. Put it back in the oven for an additional 5 minutes, then turn off the oven and leave the granola in the turned-off oven for 30 minutes.
  • Remove granola from the oven and let it cool completely before serving or storing.

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Fresh and seasonal spring mix salad with blueberries, almonds, feta cheese, and a simple honey vinaigrette! The perfect warm-weather lunch or side dish, loaded with healthy ingredients.

Overhead image of spring mix salad in a bowl with water on the side.

What You’ll Need To Make Spring Mix Salad

Spring Mix Lettuce – Spring mix is a simple assortment of dark leafy greens. Each brand makes theirs a little differently, but every batch of spring mix is flavorful and super healthy. If you can’t find any spring mix, you can certainly turn this into a spinach salad instead, with 5 ounces of fresh baby spinach.

Sliced Almonds – Every salad needs a little crunch! I love buttery, lightly toasted sliced almonds in my spring mix salad. However, if you don’t have any almonds, any chopped nut will go great in this recipe. Or for a nut-free version, add in some roasted sunflower seeds instead!

Feta Cheese – Some salty feta cheese takes this spring mix salad over the top! Add as much to your salad as your heart desires. Or, if you don’t have any feta, a nice soft goat cheese also tastes great here. And for a vegan or dairy-free option, simply leave the cheese out of the salad – still super tasty!

Honey – A touch of honey balances out the otherwise extremely savory vinaigrette. With plenty of balsamic vinegar, the vinaigrette needs a little sweetness to help mellow it out. And for a vegan version, replace the honey with two tablespoons of maple syrup.

Honey vinaigrette being poured over spring mix salad.

Tips and Tricks

  • Dress the salad right before serving! Avoid storing this salad already dressed, since the vinaigrette will cause the spring mix to wilt. So if prepping ahead of time, keep the honey vinaigrette on the side until ready to eat.
  • Have fun with this healthy salad recipe! This simple lunch or side dish is a great way to use up any fresh veggies or berries you might have on-hand. Strawberries taste delicious in place of the blueberries, and a yellow onion can be subbed in for the red onion.

Add Protein

For a heartier meal, add any of the following:

Spring Mix Salad with Blueberries, Almonds, Feta Cheese, and Honey Vinaigrette

0 from 0 votes
Recipe by Samantha Course: Sides, LunchDifficulty: Easy
Servings

6

side servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

Fresh and seasonal spring mix salad with blueberries, almonds, feta, and a simple honey vinaigrette! The perfect warm-weather lunch or side dish, loaded with healthy ingredients.

Ingredients

  • 1 5-ounce package spring mix lettuce

  • 1 cup fresh blueberries

  • 1/2 English cucumber, chopped

  • 1/2 red onion, chopped

  • 1/2 cup sliced almonds

  • 1/4 cup feta cheese or goat cheese

  • For the honey vinaigrette:
  • 1/4 cup olive oil

  • 3 tablespoons balsamic vinegar

  • 2 tablespoons honey

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

Directions

  • Assemble all salad ingredients in a large bowl.
  • Make the dressing by adding all ingredients to a jar with a lid, secure the lid then shake until combined. Drizzle over spring mix salad and enjoy!

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This fully loaded harvest bowl is packed with seasonal ingredients, fresh flavor, and finished off with a dreamy maple dijon vinaigrette! Perfect to meal prep ahead of a busy week, or quickly throw together as an easy meal in under 30 minutes.

maple dijon dressing being poured over a harvest bowl

What You’ll Need to Make a Harvest Bowl

Sweet Potato – Peel and cube two sweet potatoes before roasting. Or, if you’d like, replace the sweet potato with your favorite squash. Peeled and cubed butternut squash, sliced acorn squash, or even sliced delicata squash would all taste great in this harvest bowl!

Chicken – Two boneless and skinless chicken breasts are lightly seasoned, then roasted to perfection! For a vegan option, see the “make it vegan” section below.

Quinoa – Any variety of quinoa is jam-packed with health benefits! It’s full of nutrients, antioxidants, anti-inflammatory compounds, fiber, and is a complete protein. Talk about a superfood, eh? Feel free to use whatever kind of quinoa you have handy – white, red, black, or rainbow – they all taste great. Or, if you don’t have quinoa, you can replace it with cooked brown rice, wild rice, buckwheat, farro, or barley.

Kale – Similar to the quinoa, any variety of kale will taste delicious in your harvest bowl. So, use whatever you can get your hands on – curly kale, dino (lacinato) kale, red kale, or even baby kale. Though if using baby kale, no need to massage it, just add straight to your bowl, then toss in dressing.

close-up image of sliced chicken over a meal prep harvest bowl.

Tips and Tricks

  • Don’t skip massaging the kale! This step is super important to achieve nice, and tender kale. Skipping this step will result in tough, and hard-to-chew kale, just all around unappetizing!
  • I highly, HIGHLY, recommend doubling up on the maple dijon salad dressing. It’s seriously the star of this harvest bowl, and you’ll regret not making more. Also, leftovers stay fresh in a sealed container in the fridge for up to three weeks!

Adjust This Recipe to Your Dietary Needs

Make it Vegan: For a healthy, high protein vegan meal, leave out the chicken. Then, either double up on the sweet potatoes, or replace the chicken with a can of drained then rinsed chickpeas!

Make it Paleo/Grain-Free: Simply leave off the quinoa and you’ve got yourself a totally paleo and grain-free harvest bowl.

two meal prep containers showcasing this harvest bowl recipe.

How to Meal Prep This Harvest Bowl

  1. Roast the sweet potatoes and chicken.
  2. Cook the quinoa.
  3. Make the maple dijon dressing.
  4. Massage the kale.
  5. Divide the massaged kale, cooked quinoa, roasted sweet potatoes and chicken, sliced apples, fried cranberries, and sliced almonds between four meal prep containers.
  6. Store remaining dressing separately.
  7. When ready to eat, remove one of your meal prep containers from the fridge and drizzle with some extra maple dijon dressing – enjoy!

Harvest Bowl (easy to meal prep!)

0 from 0 votes
Recipe by Samantha Course: Main, Lunch, DinnerDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

These fully loaded harvest bowls are packed with seasonal ingredients, fresh flavor, and finished off with a dreamy maple dijon vinaigrette! Perfect to meal prep ahead of a busy week, or quickly throw together as an easy meal in under 30 minutes.

Ingredients

  • 2 sweet potatoes, peeled and cut into 1-inch cubes

  • 1-2 pounds boneless and skinless chicken breast

  • 1 tablespoon avocado oil

  • salt and black pepper, to taste

  • 2 cups kale, finely chopped

  • 1 cup cooked quinoa

  • 1 apple, sliced

  • 1/4 cup dried cranberries

  • 1/4 cup sliced almonds or pumpkin seeds

  • For the maple dijon dressing:
  • 1/2 cup olive oil

  • 1/4 cup apple cider vinegar

  • 2 tablespoons Dijon mustard

  • 1 tablespoon maple syrup

  • 1 garlic clove, minced

  • 1 teaspoon salt

Directions

  • Preheat oven to 425° Fahrenheit. Place sweet potatoes and chicken breast on a baking sheet, then drizzle with avocado oil, and sprinkle with salt and black pepper. Toss potatoes to coat, then roast for 20 minutes, tossing potatoes halfway through.
  • While chicken and potatoes roast, make the dressing by adding all dressing ingredients to a bowl and whisking to combine.
  • Place kale in a bowl with half of the dressing, then toss and massage dressing into the kale with your hands.
  • Once potatoes are tender, remove from the oven and assemble bowls with all ingredients – roasted sweet potatoes, massaged kale, chicken, quinoa, apples, dried cranberries, and sliced almonds. Store with remaining dressing on the side, then top with dressing right before eating.

Recipe Video

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This dairy-free coffee creamer recipe only requires 3-ingredients: almonds, water and coconut milk. It’s perfect for adding to hot or iced beverages, including coffee, matcha, chai, golden milk, and more!

Dairy-Free Coffee Creamer

Only 3 Main Ingredients Needed For This Recipe!

Only requiring 3-ingredients, this delicious and healthy coffee creamer is perfect to use when you’re avoiding dairy. Although I call it a coffee creamer, you can totally use it with teas and other beverages too. It’s super easy to make, though preparation of soaking the almonds/cashews will take at least 6 hours, so you’ll have to wait a little while before using it.

  • Raw Almonds – Or you can use cashews which is also delicious, though not as complementary to the flavors of coffee. 

  • Water

  • Full-Fat Coconut Milk

Tips & Tricks When Making Dairy-Free Coffee Creamer

  • Coconut Milk: If you don’t like the taste of coconut, you can simply omit the coconut milk in this recipe. If leaving out the coconut milk, blend nuts with 2 cups of water instead of 1.

  • Optional Add-Ins: Dates, cinnamon, vanilla extract or maple syrup are all perfectly great options to add to this dairy-free coffee creamer for added sweetness.

  • Switch vanilla extract for French vanilla extract if you prefer. You can also add a splash of hazelnut extract along with the vanilla extract for more flavor!

Dairy-Free Coffee Creamer

5 from 2 votes
Recipe by Samantha Course: DrinksDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

6

hours 
Total time

6

hours 

5

minutes

This dairy-free coffee creamer recipe only requires 3-ingredients and is perfect for adding to hot or iced beverages, including coffee, matcha, chai, golden milk, and more!

Ingredients

  • 1 Cup Raw Almonds or Cashews

  • 1 Cup Filtered Water

  • 1 Can Full-Fat Coconut Milk

  • Optional Add-Ins:
  • 2-3 Pitted Dates

  • 1 Pinch Cinnamon

  • 1 Teaspoon Vanilla Extract

  • 1/4 Cup Maple Syrup

Directions

  • Soak the almonds and cashews in a bowl of water, at room temperature for at least 6 hours.
  • Strain soaked nuts and place in blender along with 1 cup filtered water, blend until smooth.
  • Strain the nut milk through either a nut milk bag or a fine mesh strainer.
  • Pour strained nut milk back into blender along with coconut milk and any other add-ins you’d like. Pulse a few times to combine then store in an airtight container in the fridge for 4-5 days.

Recipe Video

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