A Staple Granola Recipe

I have been asked many times for my granola recipe. Rightfully so, as granola shows up on many of my menu and snack lists. My friends know it’s a staple at the house. It’s an easy choice in the mornings, full of satisfying flavors and nutrients, and I promise it’s easy to make.

But, whenever I am asked for a recipe I freeze a little bit. I have shared how to make it by saying things like, “just mix together some oats, coconut oil, coconut sugar, nuts, seeds and then bake it.” Apparently that is only semi-helpful.

Well, see, it is easy to make and you really can’t mess it up, I don’t stick to a recipe.

Ok, remember – I don’t really like cooking. I just like eating well and I want top performance. Since the two are intertwined, I’m forced to cook most of my food.
So my granola is just a bunch of good ingredients mixed together, baked and adored.

But today I have buckled down—- I was motivated by one of my favorite swimmers who wanted the recipe. So this is for you girl!!!

Core ingredients:

  • 4 C Oats (oats are naturally gluten free, but are often processed in facilities that are not, so if you want gluten free be sure it is noted on the label)
  • 1/2 C coconut oil (coconut oil is great here for the MCTs, and the flavor really doesn’t show through)
  • 1 tsp vanilla (this adds some depth to the final product)
  • 1/4 tsp salt (I use Real or Celtic salt- this adds minerals and salt helps to bring out the flavor in foods)
  • 1/3 C maple sugar (you can substitute coconut sugar)
  • 1/2 tsp cinnamon
  • * 8 oz egg whites (5 egg whites; this adds to the protein content of the granola).
  • 1/2-2C seeds and nuts (a variety is best and is a great place to throw in some pumpkin seeds to benefit from their high zinc content)


Granola is like a salad, the options are endless. Start with this basic recipe above, then add and change to your hearts desire.

– Change your nut/seed profile (slivered almonds, walnuts, macadamia nuts, sunflower seeds)
– Add a variety of dried fruit
– Add unsweetened coconut flakes
– Add some spices (ginger and coconut with mango make for a great Caribbean vibe)
– PLEASE make sure the dried fruit has no added sugar or oils in it.
– *Omit the egg whites. Use 2/3C maple syrup as the liquid.


Preheat oven to 300 degrees. Melt the coconut oil in a glass or other heat safe bowl and add the vanilla, salt, sugar, cinnamon into the oil and mix. Fats carry flavors and this will help get the flavors evenly distributed. Add the 4 C oats to a large mixing bowl. Mix the egg whites into the oats. Add the oil mixture and stir well, until the oats are evenly coated. Mix in the nuts / seeds and dried fruit.

Distribute the mixture onto a parchment lined cookie sheet, preferable one with sides so none of the granola falls off. You can press it together is you like bigger pieces, but keep it thin.

Bake at 300 degrees for 15-18 minutes (use convection if that is an option for you). Be careful not to overcook; the dried fruit and nuts will not fare well. Let it cool- this step is super important for letting it crisp. Store in an air-tight container.

Repeat- because this won’t last long.

Post a picture on Insta and let me know how it went. #lisaspencernutrition


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I meet with girl’s teams and individuals, educating them on optimal fueling and recovery needs for performance based on their unique physiology as female athletes.

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