Easy Healthy Homemade Granola with Chia Seeds (Clean Eating)

Store-bought granola is often a “sugar trap” full of processed oils. This recipe puts you in control, using raw honey as a binder and avocado oil for heart-healthy fats. From an expertise perspective, the secret to those professional-grade clusters is the “No-Stir Rule.” By pressing the granola firmly into the pan before baking and allowing it to cool completely without touching it, you allow the natural sugars to solidify into large, satisfying chunks rather than loose oats.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 25 Min
• Total Time: 35 Min
• Yield: 8 Servings (Approx. 4 cups)
• Calories: 215 kcal per 1/2 cup

Ingredients:

The “Gold Standard” Base

• 3 cups Rolled Oats (Old-fashioned oats are necessary for texture)
• 1/2 cup Raw Walnuts or Almonds, roughly chopped
• 1/4 cup Chia Seeds (Fiber boost)
• 1/2 cup Unsweetened Shredded Coconut

The Clean Binder

• 1/3 cup Avocado Oil (or melted Coconut Oil)
• 1/3 cup Raw Honey (or Maple Syrup)
• 1 tsp Vanilla Extract
• 1 tsp Cinnamon
• 1/2 tsp Salt (Crucial for popping the sweetness)

Optional Add-ins

• 1/2 cup Dried Cranberries or Goji Berries (Add after baking)

Preparation Steps:

1. The Professional Mix

1. Preheat oven to 325°F (165°C) and line a large baking sheet with parchment paper.
2. In a large bowl, mix oats, nuts, chia, and cinnamon.
3. In a separate bowl, whisk oil, honey, vanilla, and salt. Pour over dry ingredients and mix until every oat is lacquered in the glaze.

2. The Cluster Press

4. Spread mixture onto the baking sheet.
5. Technique: Use the back of a spatula to press the granola down firmly into a flat, tight layer. The tighter it is packed, the better the clusters.

3. Low & Slow Bake

6. Bake for 20–25 minutes. Do not stir.
7. You are looking for a golden-brown color. Why 325°F? Higher temperatures will burn the honey and nuts before the oats are toasted.

4. The “No-Stir” Cool

8. Remove from oven and do not touch it. Let cool completely on the pan (45 mins).
9. Once cold, break into chunks. Stir in dried fruit now.

Expert Tips:

• Crunch Factor: If the granola feels soft when you pull it out of the oven, don’t worry. It crisps up significantly as it cools.
• Storage: Store in an airtight glass jar. It stays “Gold Standard” crunchy for up to 2 weeks at room temperature.