If you can find the time to make granola at home, you totally should. Really. Store-bought granola is delicious and convenient, but the companies producing your favorite yogurt toppings are making a killing selling a combination of ingredients you probably already have in your pantry. Granola is so easy to make (you don’t even need a recipe, really!) and the combinations are endless, so don’t be afraid to get in there and experiment!
This particular granola recipe was inspired by a pitaya bowl I had in Nashville recently. This bowl was topped with a deliciously light and crispy granola that was unlike other granolas I’ve crafted in the past, and I knew I had to attempt a re-creation at home. I hope you enjoy this recipe as much as I do!
- 1 cup rolled oats
- 1 cup quick oats
- 1/2 cup puffed millet
- 1/4 cup honey
- 2 Tablespoons brown sugar
- 1/3 cup avocado oil (or other cooking oil)
- Pinch of salt
- Preheat oven to 300F. Line a sheet pan with parchment paper and set aside.
- In a large mixing bowl, toss together the rolled oats, quick oats, and puffed millet.
- In a medium bowl, whisk together the honey, brown sugar, oil, and salt. Pour the wet ingredients over the dry ingredients and use your hands to thoroughly combine.
- Scatter the mixture on the parchment-lined pan and bake for 25-30 minutes until deep golden brown, stirring every 10 minutes to ensure even browning.
- Cool completely, then store in an airtight container for 2 weeks.
If you make this recipe at home, share on Instagram using #strongrootsnutrition so I can see your creations!