I don’t know about you, but having a decent breakfast really has a positive effect on my day and gets me off on the right foot. This homemade granola fits the bill and is quick and simple to make.
Granola is one of my favourite breakfasts to start the day, but I find most of the shop bought versions are laden with additives and have a sugar content that is off the charts. I find cereal the quickest thing to eat in the morning. Usually I am in rush, but I want something nutritious and filling that won’t leave me hunting for a snack 20 minutes later. I have tried several times to make homemade granola but have never got it quite right. It’s either not been crunchy enough or it’s been burnt. Finally, after more playing around and mixing up various recipe ideas, I think I have found the perfect combination. Once more this mix can be easily adjusted to suit your taste buds.
Below is my recipe for a seed and nut granola.
Where available, I always use organic produce and the minimal amount of plastic packaging as possible.
Ingredients- This makes about 5 days’ worth of mix.
- 450 grams jumbo oats
- 40 grams sunflower seeds
- 40 grams pumpkin seeds
- 40 grams hazelnuts (whole or crushed)
- 200 mls maple syrup
- ½ teaspoon of cinnamon
I usually weigh out all my ingredients first so that can put together the recipe nice and quickly without too much mess! (My boyfriend is likely laughing at this)
This could not be more simple to make.
Preheat the oven to 180 Degrees C.
Put the oats, seeds and hazelnuts into a large bowl and combine together. With the hazelnuts, I buy them whole and crush them in a pestle and mortar so I get a varying mix in size of the pieces.
Once all combined, sprinkle through the cinnamon and combine thoroughly.
This amount of mixture usually covers two large oven trays that I have covered in baking paper and lightly greased with coconut oil. Spread the mixture out evenly and then drizzle over the maple syrup evenly across both trays. At this point you want to use your hands to mix the maple syrup through the mixture and then again spread out evenly on the tray. I have tried to do this bit a step early and mix it in the bowl, but I find it doesn’t distribute very easily and you end up having to add more syrup.
Once evenly spread put in the oven for 25 minutes, checking every 7 minutes or so and turning the mixture with a wooden spoon. This Is really important to get an even bake, if you don’t turn it, you will have a soft bottom layer and a burnt top. The hazelnuts are a good indicator, keep an eye the skins aren’t getting too dark and bitter, they can turn quickly. They should be a golden brown once ready.
Remove from the oven and leave on a tray until completely cool. You can easily mix up the type of nuts and seeds you use. Poppy seeds are a great edition as are pecans and crushed Brazil nuts. If you want add dried fruit such as raisins or cranberries, do so midway through the bake.
Transfer to an airtight jar and enjoy the following week! Its important to use a jar or air tight tin to avoid the granola going soft.
If you like this post, please keep checking back for more recipes coming soon!