Let’s talk about Naked Granola, shall we? It might sound like a cheeky name, but I promise, it’s fitting for this recipe. Why? Because this granola is stripped down to the essentials, and honestly, that’s exactly what we need sometimes.
If you’ve ever checked out the ingredient list of store-bought granola, you’ll likely notice a lot of added sugars, oils, and other ingredients that you can’t even pronounce.
Sure, granola is delicious, but most store-bought versions pack a hefty calorie punch thanks to unnecessary add-ins like dried fruits, nuts, and coconut shreds.
On top of that, refined sugars and bad fats make these store-bought granolas more like desserts than actual healthy snacks.
But with Naked Granola, you can indulge in that crispy, sweet crunch you crave, without the added sugar or empty calories.
This version is clean, simple, and so much better for you — and trust me, it’s just as satisfying as anything you’ll find in the store. Plus, it’s so easy to make, you might just wonder why you haven’t been making your own all along.
Why Naked Granola is So Much Better
This Naked Granola recipe is free from refined sugars, preservatives, and other calorie-dense additives. With just eight ingredients (and three of those being spices), it’s a pure and wholesome snack.
The ingredients include organic brown rice syrup, coconut nectar, virgin coconut oil, sucanat, and rolled oats. Compare that to a store-bought version, and the difference is clear.
For example, a well-known brand’s plain granola might include ingredients like high fructose corn syrup, soy lecithin, and refined sugars. That’s a lot of added sweeteners and preservatives for something that’s meant to be a simple, healthy snack.
Instead of relying on artificial or processed ingredients, you can make your own granola at home, knowing exactly what’s going into it. Plus, you can make a big batch and store it in the fridge for up to a month — without any worries about it losing flavor or freshness.
Naked Granola Recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serves: 2
Ingredients
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4 Tbsp organic brown rice syrup
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1 Tbsp organic coconut nectar
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1 Tbsp virgin, unrefined coconut oil
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⅓ cup organic sucanat (whole, unrefined sugar cane)
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2 cups gluten-free rolled oats (not instant)
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1 tsp cinnamon
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¼ – ½ tsp Himalayan salt
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¼ tsp nutmeg
Instructions
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Preheat the Oven:
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a non-stick mat. -
Prepare the Wet Ingredients:
In a medium saucepan, add coconut oil, coconut nectar, and brown rice syrup over medium heat. Stir well until the mixture begins to thin out. Add the sucanat, bring it to a boil, then reduce the heat and simmer until the sucanat is dissolved, stirring frequently. -
Prepare the Dry Ingredients:
In a large mixing bowl, combine the gluten-free rolled oats, Himalayan salt, cinnamon, and nutmeg. Mix them together evenly. -
Combine Wet and Dry Ingredients:
Pour the warm wet mixture over the dry ingredients. Stir everything together well. It will be thick, so you might want to use clean hands to mix it thoroughly until everything is fully combined. -
Bake the Granola:
Spread the granola mixture evenly onto the prepared baking sheet. Bake for 35-40 minutes, flipping the granola halfway through to ensure even baking. -
Cool and Store:
Once done, remove the granola from the oven. It will seem soft at first, but don’t worry! Let it cool for 20 minutes on the pan, and it will firm up. Store the granola in an airtight container in the fridge for up to one month.
Note:
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This recipe makes 2.5 cups of granola, but you can easily double it to make a larger batch if needed.
