My easy homemade granola recipe is full of dried fruit, berries and nuts for a luxurious breakfast that will keep you satisfied for hours.
One of my favourite weekday breakfasts is a Greek Yogurt and Granola breakfast bowl with either mixed cut fruits or berries, when they are in season.
I’ve always bought muesli or granola and my favourite has been the in-house granola sold at the cafe in my office building. Unfortunately, since becoming aware of my late onset peanut sensitivity I am unable to eat theirs and decided to make my own.
I recently tasted the most amazing homemade granola at a hotel we stayed at in Cape Town. It was well seasoned, crunchy and every bite was filled with dried fruits and nuts. I sought to emulate the crunch and flavor with this recipe of Easy Homemade Granola and am so happy with the result.
Thirty minutes baking time delivers a delightfully golden brown granola, but an extra five minutes packs so much extra crunch. Take however, not to let it burn.
I don’t like my granola as sickly sweet and greasy as the store bought variety and have tried to keep it as healthy as possible with extra virgin coconut oil and honey. No other sugars added.
Although many granolas contain cinnamon or other spices, I prefer mine with only a bit of salt to enhance the flavours.
- 270 grams Rolled oats - gluten free (approximately 750 ml or 3 cups)
- 55 grams Coconut chips (approximately 250 ml or 1 cup)
- 200 grams whole Pecan nuts (approximately 500 ml or 2 cups)
- 140 grams Pumpkin seeds (approximately 250 ml or 1 cup)
- 125 grams Cashew nuts (approximately 250 ml or 1 cup)
- 125 grams Pistachio kernels (approximately 250 ml or 1 cup)
- 35 grams Golden flax seeds (approximately 60 ml or ¼ cup)
- 125 grams dried cranberries (approximately 250 ml or 1 cup)
- 100 grams dried white mulberries (approximately 250 ml or 1 cup)
- 175 grams Turkish apricots (approximately 250 ml or 1 cup) cut into quarters
- 125 ml Coconut oil (approximately ½ cup)
- 125 ml honey (approximately ½ cup)
- 2.5 ml teaspoon salt (approximately ½ teaspoon)
- Preheat the oven to 160 degrees Celsius / 320 F / Gas Mark 3 before mixing the ingredients. If using a fan assisted set the temp at 140 degrees Celcius.
- Line three rimmed baking sheets with parchment paper or baking paper and set aside until required.
- Weigh or measure out the oats, nuts and seeds and add to a large heat proof mixing bowl.
- Measure out the berries and apricots into a different bowl as these will be added later.
- Place the coconut oil and honey together in a small saucepan over a medium high heat and allow to come to the boil. Add the salt and stir then remove from the heat.
- Pour ⅔ of the coconut oil and honey mixture over the oats mixture and stir well to ensure it is combined.
- Divide the mixture between the three baking sheets and spread it out in an even layer.
- Bake on the middle shelf for 20 minutes then remove from the oven and allow to cool for five minutes.
- Place all the granola back into the bowl, add the berries and pour over the remainder of the coconut oil and honey mixture.
- Mix through and divide into three baking sheets then bake each one for an additional 12 - 15 minutes.
- Remove from the oven and let cool on the counter.
- When cool break up the granola and store in airtight containers.
If you cannot find dried white mulberries, then substitute with same quantity of dried cranberries or raisins.
The coconut oil may be substituted with extra virgin olive oil.
The honey may be substituted with maple syrup.
Oats are naturally gluten free but may be processed in a factory with products containing gluten. If you do not have a gluten sensitivity or allergy, then regular rolled oats will do.
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