Naturally Sweetened Granola

I enjoy cooking, but I don’t love when it becomes something I have to do. Because of that, I keep a few go-to recipes around that are simple, nutritious, and require almost no thought.

Breakfast is where I’m the most predictable. Most days I eat the exact same thing: what I call my “blueberry mess.” It’s just defrosted blueberries, Greek yogurt, and granola. It’s quick, delicious, and gives me an easy, protein-rich start to the day.

Finding a good granola, however, turned out to be the tricky part. Most store-bought versions are loaded with sugar and a long list of ingredients I’d rather skip. So I started making my own.

This recipe has become a staple in our house. It’s naturally sweetened, very flexible (swap nuts, adjust the sweetness, play with spices and extracts), and easy to make in big batches. I usually double it so we have enough for a few weeks.

How I Eat It: “The Blueberry Mess”

A simple breakfast that takes about 2 minutes:

• 1/4 cup fresh or frozen blueberries (defrosted)

• 1/2 cup unsweetened Greek yogurt

• A generous sprinkle of granola

Mix it all together and enjoy!

Naturally Sweetened Granola

Ingredients

• 3 cups old-fashioned oats

• 1 cup chopped nuts (I generally use walnuts or pecans)

• ⅓–½ cup pumpkin seeds (salted or unsalted depending on preference)

• 1 Tbsp cinnamon

• ½ tsp salt

• 1 Tbsp vanilla or almond extract

• Option 1: ¾ cup pure maple syrup

• Option 2: ½ cup honey + 4 Tbsp olive or coconut oil

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.

2. In a large bowl, combine oats, chopped nuts, pumpkin seeds, cinnamon, and salt.

3. In another bowl, mix the maple syrup or the honey/oil mixture with the vanilla.

4. Pour the liquid ingredients over the oat mixture and stir well until everything is evenly coated.

5. Spread the granola on the baking sheet in a flat, even layer.

6. Bake for 18–20 minutes, stirring halfway through to prevent burnt edges.

7. Remove from the oven and let cool 30–60 minutes before breaking into pieces.

Store in an airtight container.

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