Homemade granola
- Jennifer Joyce
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Makes 15 servings
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 4.8 out of 5.444 ratingsRate
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Start your day with this energy-boosting granola recipe for breakfast. Packed with heart-healthy oats, seeds, nuts and berries, it's sure to make you feel good.
Dairy-free
Egg-free
Vegetarian
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Follow our recipe for how to make granola, then check out more granola recipes.
Test Kitchen tips for the perfect homemade granola:
- You can give the granola a gentle stir halfway through baking whilst adding the extra ingredients, but not too often. Leaving it undisturbed and unevenly distributed for most of the cooking time helps create those delicious crunchy clusters.
- This recipe is easy to customise depending on what's in your storecupboard. We often sub in chopped pecans and hazelnuts or add spices such as cinnamon or ground ginger.
- Make sure to let the granola cool completely before transferring it to an airtight jar. It crisps up as it cools and stays fresh for longer if it's stored once completely cold.
- This homemade granola is delicious served with thick Greek yoghurt and fresh berries, but it's just as good sprinkled over smoothie bowls or baked fruit for an easy breakfast or dessert.
Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp vegetable oil
-
125ml maple syrup
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2 tbsp honey
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1 tsp vanilla extract
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300g rolled oats
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50g sunflower seed
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4 tbsp sesame
seeds
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50g pumpkin seeds
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100g flaked almond
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100g dried berries
(find them in the baking aisle)
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50g coconut
flakes or desiccated coconut
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Nutrition: per serving
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kcal273
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fat13g
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saturates3g
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carbs30g
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sugars14g
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fibre3g
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protein7g
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salt0.02g
low
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Method
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step 1
Heat oven to 150C/fan 130C/gas 2. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.
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step 2
Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool. Serve with cold milk or yogurt. The granola can be stored in an airtight container for up to a month.
Recipe from Good Food magazine, February 2006
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A star rating of 4.8 out of 5.444 ratings
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