Homemade Ancient Grain Granola (Purely Elizabeth Copycat)
This granola gives you the crunchy, nutty clusters and toasty coconut flavor of the store-bought bag, but the whole batch costs less than one box. You control the sweetness and can tweak the nuts and seeds to your pantry.
It bakes in a single sheet pan and fills the kitchen with a warm cinnamon aroma. I keep a jar on my counter for quick breakfasts all week.
Why This Copycat Granola Wins
The combination of quinoa flakes and puffed amaranth creates lightness, so the oats don’t turn into hard, dense shards. Large flake coconut and a generous pour of maple syrup form those crispy, golden clusters you want to pick out.
Using coconut oil instead of butter keeps the granola crunchy for days, and it never feels greasy. You get a subtle coconut backdrop without an oily aftertaste.
Ingredients
- 2 cups gluten-free rolled oats: use certified gluten-free oats if needed
- ½ cup quinoa flakes: adds a toasty, light crispness
- ¼ cup puffed amaranth: airy crunch that mimics the original recipe
- 1 cup large flake unsweetened coconut: the big flakes give better texture than shredded
- ½ cup raw almonds, roughly chopped: or swap for pecans
- ¼ cup raw pumpkin seeds: a little salty, earthy bite
- 1 tsp ground cinnamon: a warm spice that ties the flavors together
- ½ tsp fine sea salt: balances the sweetness
- ⅓ cup coconut oil, melted: solid at room temp is fine, melt it gently
- ½ cup pure maple syrup: use the real stuff, not pancake syrup
- 2 tsp vanilla extract: rounds out the caramel notes
- ⅓ cup dried cranberries or blueberries (optional): stir in after baking
Variations / Substitutions
- Swap the sweetener: Use honey instead of maple for a deeper, floral flavor; the clusters will be stickier.
- Change the nuts: Pecans, walnuts, or a mix work beautifully. For a nut-free version, replace almonds with extra pumpkin seeds and sunflower seeds.
- Skip the amaranth: If you can’t find puffed amaranth, double the quinoa flakes instead; the texture will be slightly denser but still great.
- Use olive oil: A mild, fruity extra-virgin olive oil works in place of coconut oil; the taste shifts a little, but it stays crisp.
- Add spice: A pinch of cardamom or ginger wakes up the cinnamon.
Try this granola on top of a bowl of Chilled Overnight Chai Oats for a spiced breakfast boost.
How to Make Homemade Purely Elizabeth Granola
Step 1: Mix the Dry Ingredients
Heat your oven to 325°F (160°C) and line a large rimmed baking sheet with parchment paper. In a big bowl, combine the 2 cups oats, ½ cup quinoa flakes, ¼ cup puffed amaranth, 1 cup coconut flakes, ½ cup chopped almonds, ¼ cup pumpkin seeds, 1 tsp cinnamon, and ½ tsp salt.
The mixture looks like a speckled tapestry of pale grains, creamy nuts, and papery coconut. A quick stir sends up a soft cinnamon scent.
Step 2: Whisk the Wet Mixture
In a small bowl, whisk the ⅓ cup melted coconut oil, ½ cup maple syrup, and 2 tsp vanilla until the oil and syrup become one glossy, amber stream.
It should feel a little warm, and the vanilla makes it smell like a bakery. No visible oil slicks means the coating will cling evenly.
Step 3: Toss and Coat the Granola
Pour the wet mixture over the dry ingredients. Stir with a spatula, scraping the bottom, until every oat, nut, and seed shines with a thin coat.
No dry pale patches should remain. The mixture will feel damp and heavy, and the cinnamon will distribute in tiny brown flecks.
Step 4: Bake Until Golden
Scrape the granola onto the prepared sheet and spread it into an even layer, pressing down gently with the spatula. Bake for 12 to 14 minutes, then pull the pan out and stir the granola, bringing the edges inward so they don’t burn.
Return the pan and bake another 12 to 14 minutes, until the clusters are deep golden and the coconut flakes look toasted. The kitchen will smell nutty and slightly caramelized.
Step 5: Cool and Break Into Clusters
Slide the pan onto a rack and let the granola cool completely without stirring. This is when the magic happens: as the syrup cools, it hardens and locks the oats into shaggy, crunchy clusters.
Once fully cool, lift the corners of the parchment and break the slab into pieces. If you’re adding dried cranberries or blueberries, toss them in now. Store the granola in a tall jar and watch it disappear.
How to Get the Crunchiest Clusters
- Don’t stir during cooling: Leave the baked granola alone on the pan until it’s totally cool, then break it up.
- Pack it down: Before baking, press the mixture into a flat, compact layer; this encourages larger shards.
- Choose large flake coconut: Shredded coconut browns too fast and doesn’t weave into the clusters the same way.
- Watch the bake time: Ovens vary. If your granola isn’t golden at the 25-minute mark, give it another 3 to 5 minutes, but check often to avoid scorching.
- Add fruit after the oven: Dried fruit turns hard and bitter if baked, so stir it in once the granola is cool.
Scaling the recipe is simple. Use this quick table to adjust for a smaller or larger batch.
| Batch size | Rolled oats | Maple syrup | Coconut oil |
|---|---|---|---|
| Half (about 2 cups) | 1 cup | ¼ cup | 2 tbsp + 2 tsp |
| Full (as written) | 2 cups | ½ cup | ⅓ cup |
| Double | 4 cups | 1 cup | ⅔ cup |
Storing Your Granola
- Room temperature: Keep the granola in an airtight container on the counter for up to 2 weeks. It stays crunchy the whole time.
- Freezer: For longer storage, freeze in a zip-top bag for up to 3 months. Thaw on the counter and it’s ready to eat.
- No refrigeration needed: The dry, crisp texture means the fridge actually makes it stale faster from moisture, so keep it out.
How to Serve Your Homemade Granola
Spoon it over a bowl of thick Greek yogurt with fresh blueberries. The tart fruit cuts through the maple sweetness and the clusters hold their crunch.
Layer it with sliced bananas and a drizzle of almond butter for a quick breakfast parfait. The creamy nut butter clings to the nooks in every cluster.
Or just pour a splash of cold oat milk and eat it like cereal. The coconut flakes soften just enough while the oats keep their bite.
Frequently Asked Questions
Can I use regular rolled oats instead of gluten-free oats?
Sure. The granola won’t be gluten-free, but the texture and bake time stay the same.
What can I use instead of puffed amaranth?
If you can’t find puffed amaranth, double the quinoa flakes. The crunch will be a little less airy but still good.
How do I make this completely nut-free?
Swap the almonds for an extra ¼ cup of pumpkin seeds and add ¼ cup of sunflower seeds. Everything else stays the same.
Does the dried fruit go in before baking?
No. Dried cranberries or blueberries burn in the oven, so stir them in only after the granola has cooled completely.
Homemade Purely Elizabeth Granola Recipe
Ingredients
Method
- Heat oven to 325°F (160°C). Line a rimmed baking sheet with parchment.
- In a large bowl, stir oats, quinoa flakes, amaranth, coconut, almonds, pumpkin seeds, cinnamon, and salt.
- In a small bowl, whisk melted coconut oil, maple syrup, and vanilla until combined.
- Pour the wet mixture over the dry and stir until everything is evenly coated.
- Spread the granola on the sheet, press into an even layer, and bake 25 to 30 minutes, stirring once halfway through, until deep golden.
- Cool completely on the pan, then break into clusters. Toss with dried fruit, if using.
