Healthy Homemade Granola


Even though I have been out of school for quite a while now there is something about September that always feels like a new beginning. When August ends and September begins it’s like a new year. And with every new year comes changes and bettering yourself. Bad habits are kicked, we try to spend less, workout more and of course eat better. Also with fall comes a busier schedule, goodbye lazy summer days.

With busier days comes a need to stay organized and find fast healthy meals. Breakfast is always the hardest meal of the day. It’s such a rush to get out of the house to work on time, so I love having fast easy to throw together breakfasts on hand.


Granola is such a great breakfast option since you can throw it on top off yogurt, or even just add milk. It’s filling and delicious.

I prefer to make my own granola since the prepackaged stuff is full of sugar and unhealthy fats. It’s really easy to whip up and tastes delicious.

This particular granola has pecans, coconut flakes and dried blueberries, but you can use any combination of nuts, seeds and fruit you like. As the weather gets cooler I add pumpkin pie spice, maple syrup, pecans and pumpkin seeds. Pistachio and dried cranberries are also a great combo. You really can do whatever your heart desires with this recipe.


Healthy Homemade Granola

Yields: 3 cups


  • 2 Cups Rolled Oats
  • 1/2 Cup Raw Pecans, chopped
  • 1/2 Cup Dried Blueberries
  • 1/4 Cup Unsweetened Coconut Flakes
  • 3 Tablespoons Honey
  • 2 Tablespoons Coconut Oil, melted
  • 1 Egg White, whisked until frothy
  • 1/2 Teaspoon Vanilla Extract
  • Pinch of Salt


Pre heat the oven to 300°F. In a medium-sized bowl mix together the oats, pecans and coconut flakes. In a small bowl whisk together honey, coconut oil, frothed egg white, vanilla extract and salt. Pour the wet ingredients over the dry and mix until evenly combined. Spread the mixture evenly on a baking sheet and bake for 15 minutes stirring half way in between. Remove from the oven and stir in dried blueberries. Allow to cool completely on the tray. Store in an airtight container for up to 2 weeks.


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