Healthy Granola Recipe To Get You Through The Workday

We know that there's more to being your best self than just healthy skin. A healthy lifestyle should involve nourishing yourself from the inside out but we're not saying you should subsist off of broccoli and kale. In fact, we  found a super-simple, super-delicious granola recipe from Cookie and Kate so you're not left in purgatory after you've already eaten lunch but could maybeeeee go for an early dinner.



  • 4 Cups Oats; Kate recommends whole-grain Old-fashioned Oats as these keep their shape during baking. 
  • 1 ½ Cups Raw Nuts & Seeds of your choice; we recommend almonds and flax seeds as they're high in protein, fiber, and omega-3 fats. 
  • ½ Cup Unrefined Oil, such as a coconut oil; this tastes great, too, when mixed with your granola. If you only have extra virgin olive oil available, you can use that but it will give a more savory flavor.
  • ½ Cup Natural sweetener like honey or real maple syrup; Kate also calls out that these sweeteners will give you more flavor than you'd get with sugar.
  • 1 Teaspoon Fine-Grain Sea Salt; This brings out sweetness and flavor in your granola.
  • ½ Teaspoon Cinnamon; what's granola without some cinnamon? Come on.
  • ⅔ Cup Dried Fruit; we like dried sour cherries as they're high in anti-oxidants and have anti-inflammatory properties.
  • 1 Teaspoon Vanilla Extract
  • ½ Cup option mix-ins; try coconut flakes or chocolate nibs.

Ok. Now ya gotta actually make it!

  • Preheat your oven to 350 degrees.
  • In a large mixing bowl, combine all of the dry ingredients until well-blended.
  • Add oil and sweetener and mix until all of the dry ingredients are lightly coated.
  • Spread evenly on a parchment-lined baking sheet.
    • TIP: Make it Chonky. Keep your oats crowded in a basic sheet pan so the oats stick together but not too much so it still cooks evenly.
  • Bake about 21-24 minutes until lightly golden, stirring halfway through (press granola back down to keep it chunky)
  • Let cool for at least 45 minutes
  • Store in an airtight container for 1-2 weeks or in a sealed freezer bag for up to 3 months.


(and don't forget to share.)