This healthy granola recipe, made with popped sorghum, is toasty, nutty, and packed with all sorts of textures. Naturally sweetened, this homemade granola recipe is made with 100% whole-grains, low in fat, low in sugar, high in fiber, and even gluten-free. It’s exactly what granola should be—both delicious and great for you.
G always comments on how I’m a snacker, not a meal-eater. And he’s right, I think I like the variety. But when summer rolls around, my snacking takes on a whole new meaning. I’m not sure if it’s the heat or the longer days, but all I really need are small snacks scattered throughout the day. However, the thing about being a rampant snacker is you’ve got to find snacks that are healthy, satisfying, and obviously delicious.
That’s where this homemade healthy granola recipe comes in. And the best part about the recipe, aside from being super easy, is that you can customize it however you like. Mix and match the ingredients so it’s something you like. If you aren’t a fan of pepitas (pumpkin seeds), use chopped raw almonds. Don’t have flax seeds? Use chia seeds or sunflower seeds. You see what I’m getting at. This healthy granola recipe is forgiving, which makes it that much more fun.
The cowbell of this recipe is that it features fiber- and protein-rich popped sorghum as one of the whole-grains. And don’t be steered away by the sound of popping your own sorghum. Just like cooking popcorn on the stove, it’s easy, I promise. Plus, I walk you through the process of popping sorghum in the recipe, or you can get a base recipe and tutorial in this article.
For this recipe, whole-grain sorghum is necessary for it’s popping qualities. But don’t worry, if there are a few grains that don’t pop up, they’re still edible. Unlike popcorn kernels, you can eat unpopped sorghum grain. Plus, when toasted, the tiny grains add an additional crunchy component.
Healthy Granola with Popped Sorghum
This healthy granola recipe is toasty, nutty, and packed with all sorts of textures. Naturally sweetened, this homemade granola recipe is made with 100% whole-grains, low in fat, low in sugar, high in fiber, and gluten free. And it’s exactly what granola should be—both delicious and great for you.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 cups
2 cups old-fashioned rolled oats (certified gluten-free if needed)
2 teaspoons coconut oil
¼ cup whole-grain sorghum, such as NuLife Market
¾ cup unsweetened coconut flakes
½ cup raw pepitas (pumpkin seeds)
2 tablespoons flax seeds
1 teaspoon ground cinnamon
¾ teaspoon kosher salt
½ teaspoon ground ginger
¼ ground cardamom (optional)
¼ cup pure maple syrup
2 tablespoons honey
1 tablespoon olive oil
1½ teaspoons pure vanilla extract
Heat oven to 375°F.
Toast oats in a single layer on a baking in oven until lightly golden and fragrant, about 6 minutes; transfer to a large bowl.
Heat a pot or Dutch oven over medium-high heat for at least 5 minutes. Add 1 teaspoon coconut oil and swirl around.
Sprinkle in 2 tablespoons sorghum and cook, stirring continuously, and partially covering with lid if needed, until most of the grains have popped, 8–10 minutes, being careful not to burn unpopped grains; transfer to bowl with oats.
Return pot to heat, add remaining teaspoon coconut oil and 2 tablespoons sorghum and repeat popping process; transfer to bowl with oats and popped sorghum.
Add coconut, pepitas, flax seeds, cinnamon, salt, ginger, and cardamom (if using) to oat mixture and stir to combine.
Whisk together maple syrup, honey, oil, and vanilla; add to oat mixture and stir until thoroughly combined.
Transfer granola mixture to baking sheet and press into an even layer. Bake until granola is golden brown and fragrant, 10 minutes, stirring and pressing back down halfway through.
Let granola cool completely on baking sheet, then gently use a spatula to remove from pan, trying to keep clusters intact.
Transfer granola to an airtight container and store at room temperature for up to 1 month.
This post was sponsored by NuLife Market, as always the thoughts, opinions, recipe, photos, and content are all my own.