In this market where prices are constantly increasing, finding the best food at an affordable price becomes tougher day by day. That is why I rely mostly on a handmade version of everything that I can, and you should do that too.
The Purely Elizabeth granola recipe is one of my favorite main dishes for every morning. But does it come cheap? Not at all. But do not worry, where there is will, there is a way.
We can make our own version of the purely Elizabeth granola at home. And it will be fresher in taste, way cheaper, and you can actually control what goes in it. Let’s see how we can make it with simple ingredients.
Why You Should Try a Homemade Version?
$9 for a tiny bag is not actually worth it. You bring it home, eat it for maybe four days, and suddenly you’re back at the store again. It adds up fast.
The homemade route just makes more sense. You’re not locked into whatever ingredient combo some food company picked.
And here’s the best part, you can mess with the recipe and it still works. Like, if you ran out of quinoa flakes last month, skip them entirely. Maple syrup got expensive? Then switched to honey.
The flexibility alone makes it worth trying once.
Purely Elizabeth Granola Ingredients & Substitutions
Here’s the stuff you need. Nothing crazy, probably already have half of it in your kitchen.
What You Need & Easy Swaps
| Ingredient | Amount | Substitute Options |
| Rolled oats | 3 cups | Use gluten-free if needed, or skip and double the nuts |
| Quinoa flakes | 1 cup | Can skip for grain-free version |
| Sliced almonds | 1 cup | Pecans, walnuts, cashews |
| Chopped pecans | 1/2 cup | Any nuts you prefer |
| Pumpkin seeds | 1/2 cup | Sunflower seeds |
| Chia seeds | 3 tablespoons | Flax seeds, hemp hearts |
| Coconut oil (melted) | 1/3 cup | Avocado oil (refined) |
| Pure maple syrup | 1/3 cup | Honey (changes flavor slightly) |
| Coconut sugar | 2 tablespoons | Brown sugar, regular sugar |
| Ground cinnamon | 1 teaspoon | – |
| Sea salt | 1/2 teaspoon | Regular salt |
| Vanilla extract | 1 teaspoon | Vanilla paste |
How To Make Purely Elizabeth Granola Recipe?
Step 1: First, start by heating your oven to 300°F. At the same time, it’s heating, line a big baking sheet with parchment paper.
Step 2: Next, toss all the dry stuff into a large bowl. I mean, Oats, quinoa flakes, nuts, and seeds. Mix it up thoroughly.
Step 3: Meanwhile, grab another bowl for the wet ingredients like melted coconut oil, maple syrup, coconut sugar, cinnamon, salt, and vanilla. Whisk together until combined.
Step 4: Now pour the wet mix over the dry ingredients. Stir until everything’s evenly coated; every oat should be covered.
Step 5: Once everything’s mixed, spread it out thin and even on your prepared baking sheet. Try not to pile it up.
Step 6:Bake for 45 minutes in your preheated oven. However, don’t just leave it, stir it around every 15 minutes so it browns evenly without burning.
Step 7: After the full baking time, let it cool completely in the pan. Don’t stir it during cooling. This is what creates those perfect clusters.
Step 8:Finally, once it’s completely cool, break into desired cluster sizes. Store in an airtight container to keep it fresh.
Pro Tips
- Set timers for stirring. I’ve burned batches by spacing out. Three 15-minute alarms will make sure your granola isn’t burnt out.
- Leave it alone while it cools. Seriously, just walk away for an hour. Touch it too early and you’ll break up all the clusters.
- Adjust the temp if your oven’s weird. Mine runs hot. So I set it to 285°F instead of 300°F. If the edges are getting dark too fast, turn it down immediately.
- Press down for 30 minutes for bigger clusters. Gently compact with your spatula before the final baking stretch.
- Use two pans if doubling. Crowding one pan makes the middle soggy.
Ways to Eat It
| How I Eat It | What I Add | When |
| With yogurt | Greek yogurt + whatever berries I have | Weekday breakfast |
| As a snack | Nothing, just a handful straight from the jar | Mid-afternoon, when I’m hungry |
| On smoothie bowls | Banana smoothie | Weekend brunch |
| On ice cream | Vanilla ice cream | Honestly whenever |
| Trail mix style | Dark chocolate chips + dried fruit | Road trips |
Elizabeth Granola Recipe
Ingredients
- 3 Cups Old-fashioned Rolled Oats
- 1 Cup Quinoa Flakes
- 1 Cup Sliced Raw Almond
- 1/2 Cup Chopped Raw Pecans
- 1/2 Cup Raw Pumpkin Seeds
- 3 Tbsp Chia Seeds
- 1/3 Cup Melted Coconut Oil
- 1/3 Cup Pure Maple Syrup
- 2 Tbsp Coconut Sugar
- 1 Tsp Ground Cinnamon
- 1/2 Tsp Sea Salt
- 1 Tsp Vanilla Extract
Instructions
- Turn oven to 300°F. Line a baking sheet with parchment.
- Dump oats, quinoa flakes, nuts, and seeds in a big bowl. Mix.
- Melt coconut oil. Add maple syrup, sugar, cinnamon, salt, and vanilla. Whisk it.
- Pour wet over dry. Stir until coated.
- Spread on a baking sheet. Make it even.
- Bake 45 minutes. Stir every 15 minutes.
- Take out. Let's sit for an hour. Don't touch.
- Break into chunks. Store in a container.
Nutrition
Conclusion
Making this granola at home has honestly changed my breakfast game. Once you make this recipe, you won’t need to run to the store-bought Pure Elizabeth granola. Also, the process is simple enough that you can do it anytime.
Most importantly, you can make it grain-free or stick with the original recipe. The homemade version gives you all the right, and here all the rules are yours.
FAQs
Is Purely Elizabeth Granola Actually Good for You?
It’s better than a lot of cereals, but it’s still granola – meaning it’s got sugar and fat. The homemade version lets you control how much sweetener goes in, which is nice if you’re watching your sugar intake.
How Much Sugar is in Purely Elizabeth Granola?
The store version has about 5-6 grams per serving. This recipe is similar because we’re using maple syrup and coconut sugar, but you can reduce the amount if you want it less sweet.
How Many Calories Are in Grain-free Granola?
The ingredient is around 280 per half-cup serving for this recipe. Grain-free versions are usually higher in calories because you’re replacing oats with more calorie-dense nuts.
