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Homemade granola recipe set on a dark baking sheet

Healthy Granola with Popped Sorghum

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 cups 1x


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.


  • 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.

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