What Type of Granola is Healthiest? The Kind You Make at Home

I’ve been making this granola for years. It is simple and easy to make. Eat it for breakfast, give it as a housewarming gift, or make it part of dessert! There are tons of granola brands out there if you don’t want to make your own, but you’ll also find that many of these packages of granola contain preservatives and a hefty price tag. I generally keep these types of ingredients on hand. I watch for them at places like Aldi and Thrive Market, where I can buy them at a better price. The reasoning behind my ‘bold’ statement that homemade is the healthiest is largely due to preservatives and sugar content. When you make granola at home you can control how much added sugar is in the recipe and you are not adding any preservatives to keep it fresh longer. In fact, all you need to do is pop the granola in the fridge and it will keep fresh and crispy for weeks. One caveat here is that you do need to buy quality, preservative-free ingredients. If you really want to get into the weeds, look at these ingredients! You’ve got fiber, protein, complex carbs, and yes, sugar. Pure maple syrup is still sugar. Slightly better than table sugar with some added minerals and a lower value on the glycemic index. That being said, a serving size might be 1/4 cup sprinkled on top of oats or yogurt. I don’t go crazy on granola serving sizes. I left servings out of the recipe on purpose in fact. That is a personal choice, depending on if you are eating straight-up granola or adding it to a dish as a crunchy topping. This recipe is pretty easy to make and clean-up is quick. You won’t be spending hours in the kitchen. Every ten minutes or so, just stir. Psst… use the foil or parchment paper to line the cookie sheet. Then when it's ready to store, use the foil as a funnel to pour the granola into the container. So easy!

Great

% Daily Values based on a 2,000 calorie diet