Granola and yogurt is my favourite quick, go-to breakfast when I haven’t prepared anything beforehand (like my bircher muesli)! It’s filling, tasty and I like the contrast between the creamy yogurt and the crunchy oats. But for years, I’ve just been buying my granola from the supermarket and haven’t given much thought into what’s actually in the breakfast that I’ve been chowing down every day.
After a search for some recipes online, I found out that making your own granola couldn’t be easier! It’s one of those wonderful recipes which don’t require much measuring-out, and you can basically mix everything together and throw it into the oven to work its magic. It’s also super customisable so you can really go wild with what you add to your oat mixture. I’ve gone for a more nuts-and-seeds based granola with an autumnal note in the combination of maple syrup, buttery pecans and cinnamon.
- 300 g rolled oats
- 50 g sunflower seeds
- 50 g pumpkin seeds
- 100 g flaked almonds
- 100 g pecans
- 2 tsp cinnamon
- 3 tbsp vegetable oil
- 3 tbsp honey
- 85 ml maple syrup
- Preheat the oven to 160°C / 140°C fan / 320°F.
- Line two baking sheets with parchment paper.
- Mix the wet ingredients together; mix the dry ingredients together; then combine.
- If the mixture is looking too dry, add a tbsp more oil or sweetener, depending on your taste preferences (see tips below).
- Tip the granola mix onto the baking sheets and spread evenly.
- Bake for 40-45 minutes, or until the granola is crisp and golden brown. Give the mixture a stir every 10-15 minutes to ensure that everything bakes evenly and that the edges don’t get burnt.
- Let the granola cool before serving with milk / yogurt / on top of ice cream / on its own as a snack / how ever you like!
(Recipe adapted from bbcgoodfood.com)
- The granola can now be stored in an airtight container for up to a month.
- If you’re using more delicate ingredients (e.g. flaked coconut, dried fruit) or nuts that have already been toasted, add them in near the end when the mix only needs another 10 minutes to bake.
- The ratio of wet to dry ingredients in this recipe means that the resulting granola is more crumb-y than chunky. If you like your granola with big oat clusters, you can:
- Add more oil / butter / sweetener;
- Whisk one egg white and add it to the granola mix before you bake it – apparently the proteins in the egg will bind the ingredients together (I haven’t tried this yet, but will give it a go!);
- Don’t stir the granola too furiously while it bakes and while it cools.
I’m enjoying my homemade granola for breakfast and there are so many more nuts and seeds than I’d ever find in a store-bought granola! Seriously, it’s such a joy to be able to decide what ingredients you add and how much. I’m so excited to try different flavour combinations – let me know what you’d add to yours 🙂