Are you a Trend Follower? A bandwagon-jumper? I usually am not, really. I like to think of myself as one in the “Early Majority” on the Adoption Curve, not really “cutting edge”, but not a “laggard” either. Majoring in Biology in College, I was taught to be the inquisitive skeptic concerning just about everything new, unless it was attached to results a Randomized, Well-Controlled trial with undeniable statistical significance. Then, it happened…one fine day, I jumped on the Bandwagon. It was that bandwagon that was making the rounds a couple years ago that said, “Coconut Oil is a wonder! Use it on and in EVERYTHING – food, hair, skin, you name it! Sure, it has lots of saturated fat, but it’s healthy, I swear!” Except that, for me, it wasn’t really healthy, apparently.
Just to give a little backstory here – I’m a granola-maker. I’ve been making and eating My own granola for years now. I love it, I never get tired of it, I eat it just about every morning. Religiously. I eat my Healthy Homemade Nutty Granola over Greek yogurt and with some fresh fruit, adding some crystallized ginger and dried cherries. Starts my day just right! So the story here is that I used to use Canola or Sunflower oil in my Granola recipe. Then that bandwagon went by. I jumped on, and stayed on, for about a year. Then, to my horror, my cholesterol jumped, actually, a full-on leap really. A full 50 POINTS! Not the good cholesterol either. What the Heck???!!! So I spent some time, dwelling on those astounding numbers and I realized the only thing I’d really changed in my diet was my use of coconut oil instead of something unsaturated for my beloved Granola. So I jumped right back to the canola/sunflower side of the street and a few months later marched myself right back to the lab to have my blood drawn. And, Voila! Down 50 points (really 48, but … rounding is a thing here). Whew!
And maybe it’s the scientist in me, but, seeing how that small change can make such a big difference, I decided I would give Extra Virgin Olive Oil (EVOO) a go in the recipe. Just as a comparison, a single-person study. (Hey, not really scientific, I know, but no judgment, ok?) My thought was that if coconut oil is bad, and canola oil is neutral, maybe olive oil will be good? So I’ve adjusted my recipe to include olive oil instead of the others. Even though the jury will be out for a few more months, I thought I should share the recipe. You see, I was hesitant to try EVOO since it sometimes doesn’t make foods crispy, and I do like my granola crispy. But I was wrong (twice in the same post, I’m freely admitting it(!)) again. This granola is nice and crispy and oh-so delicious! Maybe cholesterol-lowering too, but of course, that’s TBD.
So feel free to jump on my Bandwagon! The Healthy Homemade Nutty Granola Bandwagon. I’m never getting off of it! Enjoy!
Healthy Homemade Nutty Granola
My favorite granola! Filled with nuts and oats, it’s great on its own or served with yogurt and/or fruit! I like it with dried cherries and crystallized ginger. So easy to make, too!
You can pretty easily cut the recipe in half, too, if you aren’t ready to commit to this much granola. No need to be exact, but 4 cups oats with a total of 1 1/2 – 1 3/4 cup nuts, 1/2 c flaxseed meal, 3/4 t salt, 3 oz. oil, 5 oz. maple syrup should get you there.
I’ve found that many ovens perform differently than mine for this recipe. I bake on a “Pure Convection” setting of 335F for about 36-38 minutes, but it might bake faster on a traditional bake setting. And, I realize 335 is a different temperature, but it’s the one that works. So just keep an eye on it.
- Prep Time: 10 mins
- Cook Time: 38 mins
- Total Time: 48 mins
- Yield: 15-16 cups granola 1x
Ingredients
- 8 cups rolled oats
- 1 c flaxseed meal
- 1 1/2 c shaved almonds
- 1 c roasted/salted pecans, chopped
- 1 c pumpkin seeds (pepitas)
- 1 1/2 t salt
- 9 oz. Pure Maple Syrup (1 c plus 2 Tablespoons)
- 7 oz. Extra Virgin Olive Oil (EVOO)
Instructions
- Preheat oven to 335F. Line 2 large baking sheets with parchment paper (or brush with 1 T EVOO) In a large bowl, combine oats, flaxseed meal, almonds, pecans, pepitas, and salt.
- In a medium bowl, pour in the maple syrup and EVOO (See Note). No need to mix.
- Pour the liquids over the dry ingredients, mixing as you go. Mix until all liquid is attached to the dry ingredients.
- Divide mixture between the baking sheets. Bake 36-38 minutes, stirring occasionally until golden and crispy. Cool on the sheetpans. Store in air proof container or zippered bags.
Notes
For the liquid ingredients, I just measure them out in a 2c glass measuring cup, making sure the total is 16 oz. Makes this step so much easier!
Nutrition
- Serving Size: 1/3 cup
I am in love with your granola! I try to watch my saturated fat, despite so many people believing it is no longer relevant. Tests don’t lie. I use coconut oil at times, but in small quantities, just like any other saturated fat. Olive oil is always my first go-to oil. I tend to believe science and experts in the field over all the hype online. The AHA talks about saturated fat and the coconut oil trend and how it’s harming people. It makes me sad that online opinions are so often taken as facts, rather than the actual facts. https://news.heart.org/advisory-replacing-saturated-fat-with-healthier-fat-could-lower-cardiovascular-risks/
BTW: Hubby’s first degree was biology as well! 🙂
I’ve made olive oil my first choice as well for most things. Like you, I usually try to follow data when making decisions. Glad to hear you have a bio major in the house too! Thanks for visiting!
i like to think of myself as more of an early adopter, but sometimes i end up being more of a trend follower (especially when it comes to visiting new places or trying new recipes/restaurants). anyways, i love homemade granola, and this version sounds delicious! i took a bio and chem class about food and cooking and it was hands down one of the most interesting college classes i took (:
That sounds like a great class! I didn’t have any that interesting when I was in school. Ha! Thanks so much for visiting, Heather!
Hi Laura! Your Healthy Homemade Nutty Granola sounds so perfect for breakfast! I love the color and texture of the blueberries in your pictures too! Crystallized ginger and dried cherries would definitely take this dish over the top!! 🙂
Thanks, Alia! I love blueberries,and was so surprised to find beautiful tasty ones this time of year! Thanks for visiting!
Interesting! I consider myself more or less an early adopter…probably more like you in the “early majority” category. But I never did get on the coconut oil bandwagon. It kinda passed me by, and I was ok with it. But what an interesting story about your cholesterol. I’m really glad it’s back down now! And to think that everyone is raving about coconut oil as the next big cure-all! (I guess it’s the same story that goes all the way back to the wild west and the “snake oil” salesmen, huh?) Anyways, I always use olive oil in my granola, and I love it! We used to make all of our granola, but I’ve taken the storebought shortcut a couple of times lately (I suspect due to a certain Robbie in the house). I need to get back to the homemade version. Also, have you ever tried whisking an egg white into your granola about 10 minutes before it’s finished baking? It’s amazing!!
Thanks, David! I’ve never thought of the “egg white” thing for granola – what a great idea – it works so well for spiced nuts – Hmmm. You have me thinking. But while I’m thinking about granola, I’m hoping to let other bandwagons just roll on by! Thanks for visiting!
Wow! This is a perfect breakfast recipe, Laura. Can’t wait to start the day off with this healthy and nutrient-dense breakfast! 😉
Thanks, Agness! I think it’s a great way to start the day, too! Thanks for visiting!
Between all the calories from the holiday baking and excitement..A homemade granola recipe is great! This one looks crunchy and simple to adopt! With those nuts and seeds, it’s healthy and hearty!!
Thanks, Deepika. I always feel like if I start the day on a healthy note, it almost justifies the Holiday treats coming later. Makes sense to me, anyway. I’m encouraging this thought process through the holidays!
First. . .love granola, and this one looks awesome! Definitely on my list of recipes to try! I love that you’re already jumping into New Year healthy eating instead of fat-laden holiday goodies. LOL! Second. . .that’s crazy about coconut oil affecting your cholesterol that much! I never would have guessed, and it’s definitely a reminder to be mindful of the potential negative effects of “miracle” foods!
Crazy I know! Probably just me, but I think we are all individuals and have our own unique sensitivities and quirks, so we just need to be mindful of “miracle” anything. Thanks for visiting!
I’m a late adopter through and through. I’d still have my flip-phone from college if it had lasted this long :). So while I enjoy coconut oil, I refuse to believe that it will cure cancer and whiten my teeth and do everything else it’s supposed to do. And I’m going to take your cholesterol as evidence that I’m right! Glad you got it back down and glad you posted some delicious granola. It’s my favorite snack!
Thanks, Kelsie! I love anything coconut and have no plans to give that up, I just won’t be using the oil anymore especially in something I eat daily. I’m sure it doesn’t affect others the same as it does me. I hear you about the flip-phone. I always liked the one with the slide- out keyboard!
Love your granola since I could make a batch and use for a few days ! Thank you so much !
Thanks – that’s usually my plan, too! Hope you get the chance to try it. Thanks for visiting!
That granola looks great, I’m sure it’s way better than the store bought ones! Wow, didn’t know coconut oil could be that bad. Actually, in India, especially Southern India, coconut oil is the main cooking oil. Up north, it’s usually mustard oil. I’m intrigued after reading your post, coz I always thought it was healthy.
Thanks, Freda! I love this granola. I think probably some of us are more sensitive to the effects of certain foods in our diets. While I may be sensitive to coconut oil, perhaps you would be more sensitive to another type of saturated fat. I imagine it is generally healthy for many people, sadly, I’m not one of them. I think this may be a place where genetics play a role. I do love coconut however, and still cook with that on occasion. I’ve never even heard of mustard oil. Hmmm.